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    • 1. 发明授权
    • Method for controlling heat treatment in process of fabricating high purity silica glass
    • 在制备高纯度二氧化硅玻璃的过程中控制热处理的方法
    • US06588229B2
    • 2003-07-08
    • US09749017
    • 2000-12-27
    • Won-Il JeongYoung-Min Baik
    • Won-Il JeongYoung-Min Baik
    • C03B800
    • C03B19/12C03B37/016Y10S65/90Y10S65/901
    • Disclosed is a method for controlling a heat treatment in the process of fabricating a high purity silica glass via a sol-gel process using a low temperature heater having an inhalation line and an exhaust line. Accordingly, the method includes the steps of (a) identifying whether or not the diameter of the exhaust line is varied; (b) controlling the mass flow of the process gas according to the changed diameter of the exhaust line in step (a); (c) measuring an exhaust gas velocity discharged through the exhaust line; (d) comparing the exhaust gas velocity measured in the step (c) with the exhaust gas velocity after the scale of the exhaust line is varied; and, (e) repeating steps (b)-(d) if the comparison result in step (d) is different.
    • 公开了一种在使用具有吸入管线和排气管线的低温加热器的溶胶 - 凝胶法制造高纯度二氧化硅玻璃的过程中控制热处理的方法。 因此,该方法包括以下步骤:(a)识别排气管线的直径是否变化; (b)根据步骤(a)中排气管线的直径改变来控制处理气体的质量流量; (c)测量通过排气管线排出的废气速度; (d)比较在步骤(c)中测得的废气速度与排气管线规模变化后的废气速度; 和(e)如果步骤(d)中的比较结果不同,则重复步骤(b) - (d)。
    • 4. 发明申请
    • NATURAL BEAN-CURD AND ITS PREPARATION METHOD
    • 自然波纹及其制备方法
    • US20090104340A1
    • 2009-04-23
    • US11573532
    • 2005-08-05
    • Sung-Yong HwaKyu-Shik JeongSun-Hee DoWon-Il JeongDa-Hee JeongGi-Ppeum LeeEun-Mi Cho
    • Sung-Yong HwaKyu-Shik JeongSun-Hee DoWon-Il JeongDa-Hee JeongGi-Ppeum LeeEun-Mi Cho
    • A23L1/20
    • A23L11/07
    • The present invention relates to natural and functional bean-curd having good storage stability and comprising various nutrients contained in Japanese apricots and red algae as well as those of soybean, which is—prepared by using fruit vinegar and red algae as natural coagulant. In the present invention, red algae and fruit vinegar employed as coagulant serves day as inorganic salts and as organic acid, respectively, to coagulate bean-curd, so that two coagulation principles work together, and thus it is distinguishable from conventional process for preparing bean-curd. The process according to the present invention comprises the steps of 1) washing and immersing soybean with water; 2) adding water and finely pulverizing the mixture by the use of a mixer to prepare bean paste! 3) heating the bean paste and removing bean-curd dregs to provide soybean milk; 4) introducing natural coagulant thereto and coagulating the soybean milk with stirring to provide uncurdled bean-curd; and 5) pouring the uncurdled bean-curd on a mold on which a hemp cloth is laid and compressing it to provide bean curd.
    • 本发明涉及具有良好储存稳定性的天然和功能性豆腐,其包含日本杏和红藻中的各种营养素以及通过使用水果醋和红藻作为天然凝结剂制备的大豆。 在本发明中,作为絮凝剂使用的红藻和果醋分别作为无机盐和有机酸分别用于凝结豆腐,使得两种凝结原理一起工作,因此与常规的制备豆的方法是不同的 -凝乳。 根据本发明的方法包括以下步骤:1)用水洗涤和浸渍大豆; 2)加水并用混合机细粉碎混合物,制成豆浆! 3)加热豆浆并去除豆腐渣提供豆浆; 4)向其中引入天然凝结剂并搅拌使豆浆凝结,从而提供不变的豆腐; 和5)将未煮过的豆腐倒入放置大麻布的模具上并压缩以提供豆腐。