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    • 6. 发明公开
    • Apparatus and methods for cutting cheese
    • Vorrichtung sowie Verfahren zum Schneiden vonKäse
    • EP1010500A2
    • 2000-06-21
    • EP99310221.9
    • 1999-12-17
    • WRIGHT PUGSON LIMITED
    • Hicks, Nigel LyndonLambert, Nicholas Paul
    • B26D3/18B26D11/00
    • B26D9/00A01J27/04B26D3/18B26D7/30B26D11/00Y10T83/141Y10T83/182
    • Apparatus for cutting cheese blocks (1) into portions (13) conveys the cheese along a linear processing path. Longitudinal cutters (6,7) for dividing the depth and width of the cheese block, with separation of layers when the depth is divided, create sets (120) of longitudinal sticks (12) conveyed side-by-side. These are presented to a guillotine cutter (8) which, on the basis of measured length and weight of the set (120), makes successive transverse cuts dividing the stick set (120) into successive sets (130) of portions (13) which are then separated from one another for packaging. A control processor (CP) uses measured block weight and dimensional information to determine an optimal disposition of cuts taking account of product standard criteria (e.g. maximum permissible deviation from and maintenance of an average portion weight) together with minimized wastage. A refinement takes into account weight and/or dimensional data from other blocks in order to further reduce wastage by allowing one block's deviation from the norm to compensate for another block's deviation.
    • 用于将奶酪块(1)切割成部分(13)的装置沿着线性处理路径传送奶酪。 用于分割干酪块的深度和宽度的纵向切割器(6,7),当深度被分割时分层,形成并排输送的纵向条(12)的组(120)。 这些被提供给断头刀(8),其基于所测量的组件(120)的长度和重量,进行将棒组(120)分成连续的部分(13)的连续横切,所述连续组 然后彼此分离以进行包装。 控制处理器(CP)使用测量的块权重和尺寸信息来确定考虑到产品标准标准(例如,平均部分重量的最大允许偏差和维护)的切割的最佳布置以及最小化的浪费。 细化考虑了来自其他块的权重和/或尺寸数据,以便通过允许一个块偏离范数来补偿另一个块的偏差来进一步减少浪费。
    • 9. 发明公开
    • Method and system for preparing progessed cheese
    • Verfahren und Vorrichtung zur Herstellung vonSchmelzkäse。
    • EP0668020A1
    • 1995-08-23
    • EP95301103.8
    • 1995-02-21
    • KRAFT JACOBS SUCHARD R & D, INC.
    • Kopp, Gabriele MargareteLaudenbach, Erich JohannesAnbarci, Ahmet
    • A23C19/08A01J27/04
    • A01J27/04A23C19/08
    • A method and a system for processing cheese are described. The method comprises the steps of blending ground cheese with additional ingredients to form a blended cheese material, and cooking and then cooling that cheese material. The method further comprises the steps of measuring a moisture content of the blended cheese material, generating a signal representing that moisture content, and adjusting the moisture content of the blended cheese material to a preset level in response to the generated signal. The moisture content of the cheese product may be measured at any appropriate stage of the processing line. Preferably, the moisture content of the cheese material is measured by transmitting microwave signals across the cheese material, and measuring the phase shift in the transmitted microwave signals. Also, preferably, the moisture content of the cheese material is measured, and any necessary adjustments made, after that material has been cooked and cooled.
    • 描述了用于加工干酪的方法和系统。 该方法包括以下步骤:将磨碎的干酪与其他成分混合以形成混合的干酪材料,然后烹调并冷却该干酪材料。 该方法还包括以下步骤:响应于所产生的信号,测量混合奶酪材料的含水量,产生表示含水量的信号,以及将混合奶酪材料的含水量调整到预设水平。 可以在加工生产线的任何适当阶段测量奶酪产品的含水量。 优选地,通过在干酪材料上传送微波信号并测量所传输的微波信号中的相移来测量干酪材料的水分含量。 此外,优选地,测量干酪材料的水分含量,并且在该材料被烹饪和冷却之后进行任何必要的调整。