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    • 3. 发明申请
    • CLEANING BLADE, IMAGE FORMING APPARATUS, AND PROCESS CARTRIDGE
    • 清洁刀片,图像形成装置和工艺盒
    • US20160033925A1
    • 2016-02-04
    • US14808043
    • 2015-07-24
    • Yohta SAKONMasahiro OHMORIHiromi SAKAGUCHIYuka AOYAMAMasanobu GONDOHShohei GOHDAKaori TOYAMAShinji NOHSHO
    • Yohta SAKONMasahiro OHMORIHiromi SAKAGUCHIYuka AOYAMAMasanobu GONDOHShohei GOHDAKaori TOYAMAShinji NOHSHO
    • G03G21/00
    • G03G21/0017
    • A cleaning blade, including: rectangular elastic body blade containing cured first-UV-curable resin at tip ridgeline portion thereof, brought into contact with surface of to-be-cleaned member, the cured first-UV-curable resin being formed by impregnating the tip ridgeline portion with the first-UV-curable resin, followed by curing, and depth of the elastic body blade impregnated with the first-UV-curable resin from edge surface thereof is 50 μm-150 μm, wherein the elastic body blade contains surface layer containing cured second-UV-curable resin at the edge surface, wherein load-displacement curve of Martens hardness thereof has inflection points, and is obtained by pressing region of the surface layer thereof via resin particles having average particle diameter of 5 μm-10 μm, and distance of the region from the tip ridgeline portion is 0.5 mm or less, and wherein ratio of displacement at the inflection point, with which load is maximum, to the average particle diameter is 1.5-2.0.
    • 一种清洁刮板,其特征在于,包括:在顶端棱线部分含有固化的第一UV固化树脂的矩形弹性体刀片,与待清洁部件的表面接触,固化的第一UV固化树脂通过浸渍 第一紫外线固化树脂的尖端棱线部分,然后固化,并且从其边缘表面浸渍有第一UV可固化树脂的弹性体片的深度为50μm-150μm,其中弹性体刀片包含表面 在其边缘表面含有固化的第二紫外线可固化树脂的层,其中马氏体硬度的载荷 - 位移曲线具有拐点,并且通过将表面层的表面层的区域压制成具有平均粒径为5μm-10的树脂颗粒 μm,距顶尖棱线部的距离为0.5mm以下,负荷最大的拐点的位移与平均粒径的比为1.5〜2.0。
    • 4. 发明授权
    • Method for manufacturing liquid fermented milk
    • 液体发酵乳的制造方法
    • US09167825B2
    • 2015-10-27
    • US13878532
    • 2011-10-11
    • Masato SaitoYuka AoyamaMasashi Yamamoto
    • Masato SaitoYuka AoyamaMasashi Yamamoto
    • A23C9/127A23C9/123
    • A23C9/127A23C9/123
    • A method is directed to producing liquid fermented milk, suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa.
    • 本发明的目的在于制造液体发酵乳,在冷冻保存期间抑制酸度的增加和pH值的降低,保持来自酸奶乳酸菌的清爽的味道(酸味),抑制酸奶的产生 在保存期间保持良好的质量,而不需要在发酵步骤后加热,使用特定的添加剂等。 将生产液体发酵乳的方法,其中使用棒状乳酸菌和球形乳酸菌作为乳酸菌添加到发酵乳原料中,其包括获得发酵液的均化步骤 在均质压力为50MPa至100MPa下的牛奶。