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    • 44. 发明申请
    • DEVICE FOR PRODUCING MILK FOAM
    • 生产奶粉的装置
    • US20140322415A1
    • 2014-10-30
    • US14264977
    • 2014-04-29
    • Melitta SystemService GmbH & Co. KG
    • BERND BUCHHOLZThomas Diester
    • A01J11/04A23C7/00
    • A01J11/04A23C7/00A47J31/4485
    • A device for processing milk foam for use in an automatic hot and/or cold beverage machine includes a milk pump to pump the milk foam, and a secondary processing device coupled to the milk foam pump to change the consistency of the milk foam. The secondary processing device includes a homogenizer to break up and distribute air bubbles in the milk foam. The homogenizer has a reducing region including a plurality of impact bodies arranged to define a channel labyrinth through which the milk foam is flowable. Additionally, there is provided a process for homogenizing milk foam utilizing the above device, includes steps of a) impacting divided partial flows of the milk foam with the impact surfaces to divide the air bubbles of the milk foam; and b) mixing the divided partial flows with the divided air bubbles together to form new partial flows.
    • 一种用于处理用于自动热和/或冷饮料机的牛奶泡沫的装置包括:用于泵送乳泡沫的牛奶泵;以及耦合到该奶泡沫泵的二次加工装置,以改变乳泡沫的稠度。 二次处理装置包括均质器,以分解和分配乳泡中的气泡。 均化器具有还原区域,该还原区域包括多个冲击体,所述多个冲击体设置成限定通道迷宫,通过该通道迷宫可以流动牛奶泡沫。 另外,提供了利用上述装置均化牛奶泡沫的方法,包括以下步骤:a)将乳沫的分开的部分流与冲击表面冲击以分开乳泡的气泡; 和b)将分开的部分流与分开的气泡混合在一起以形成新的部分流。
    • 46. 发明授权
    • Apparatus for heating of bulk materials
    • 散装材料加热装置
    • US5555796A
    • 1996-09-17
    • US281619
    • 1994-07-28
    • Cornelis KortschotLowell D. Knieriem
    • Cornelis KortschotLowell D. Knieriem
    • A23G1/18A23G3/02A23G9/04A23L3/365A23C7/00B01F9/00B01F15/06
    • A23G1/18A23G3/0226A23G9/045A23L3/365
    • Heat is applied to a solid or semi-solid material in a cylindrical container in such a way that a precise, predetermined amount of heat is transferred to a horizontal layer of the material until it softens sufficiently to allow the heating element to sink into the material where it will heat the next layer. The container is rotated about a vertical axis, and a horizontally-oriented heating element is lowered into contact with the material to apply heat to a horizontal layer. The heating element is lowered through the material in a controlled manner to heat progressively lower layers within the container, until the whole container has been heated. The heating element may be heated by pumping hot water therethrough, or by other means. A container of hot liquid may be cooled in a similar fashion, by gradually raising a cooling element from the bottom of the container.
    • 将热量施加到圆柱形容器中的固体或半固体材料,使得将精确的预定量的热量转移到材料的水平层,直到其充分软化以允许加热元件沉入材料 在那里它会加热下一层。 容器围绕垂直轴线旋转,并且水平取向的加热元件被降低以与材料接触以将热量施加到水平层。 加热元件以受控的方式通过材料降低,以在容器内逐渐加热下层,直到整个容器被加热。 加热元件可以通过将热水泵送或通过其他方式来加热。 可以通过从容器的底部逐渐提升冷却元件,以类似的方式冷却热液体容器。
    • 49. 发明授权
    • Continuous separating and standardizing of milk
    • 连续分离和标准化
    • US3829584A
    • 1974-08-13
    • US28249772
    • 1972-08-21
    • ECONOMICS LAB
    • SEIBERLING D
    • A01J11/10A23C9/15A23C7/00A23C13/02
    • A01J11/10A23C9/1508
    • A continuous on-stream milk standardizing and blending system. Whole milk having a known fat content is introduced into a centrifugal separator for separating the milk into its skim and cream components; the milk entering the separator through a conduit having a flow meter positioned therein for providing a digital output signal corresponding to the flow rate therethrough. A digital control unit compares the input signal from the milk flow meter with an input signal received from a similar flow meter positioned in the cream conduit downstream from an air-operated throttling valve; the control unit providing a control signal which regulates the setting of the throttling valve. This setting controls the flow rate of cream through the cream conduit and, thus, establishes the fat test of the cream based on the known fat test of the whole milk. A portion of the cream is then recombined with the skim component in an amount controlled by the digital control unit so as to provide a standardized milk product of the desired fat content (e.g. 3.5% milk). Various additional additives (e.g. condensed skim milk) can also be blended with the standardized milk product.