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    • 3. 发明申请
    • SYSTEM AND METHOD FOR MICRO-AERATION BASED FERMENTATION
    • 基于微生物发酵的系统和方法
    • US20130323714A1
    • 2013-12-05
    • US13908462
    • 2013-06-03
    • Alan T. ChengYing ZhouPaul W. BelangerJennifer G. Bugayong
    • Alan T. ChengYing ZhouPaul W. BelangerJennifer G. Bugayong
    • C12M1/00
    • C12M41/48C12M21/12C12M27/00C12M29/06C12M29/24C12M41/32C12M41/34
    • A method and apparatus for micro-aeration of large scale fermentation systems is provided. The micro-aeration system includes a fermentation reactor, a sparging apparatus, and a micro-aeration gas mixture delivered to the fermentation reactor via the sparging apparatus. The micro-aeration gas mixture is a very low oxygen concentration mixture comprising an oxygen containing gas and an inert carrier gas that is preferably recycled through the fermentation reactor. The inert carrier gas is preferably nitrogen whereas the oxygen containing gas is oxygen or and is introduced to the fermentation reactor at a minimum superficial velocity of about 0.02 m/sec to produce a uniform dispersion of the oxygen/air throughout the fermentation broth while concurrently mixing the entire fermentation broth. The micro-aeration method and apparatus further comprises a controller operatively coupled to one or more control valves for regulating the micro-aeration conditions in the fermentation reactor.
    • 提供了一种用于大规模发酵系统微通气的方法和装置。 微曝气系统包括通过喷射装置输送到发酵反应器的发酵反应器,喷射装置和微通气气体混合物。 微通气气体混合物是包含含氧气体和惰性载气的非常低的氧浓度混合物,其优选通过发酵反应器再循环。 惰性载气优选为氮气,而含氧气体为氧气,或以约0.02m / sec的最小表观速度引入发酵反应器,以产生氧气/空气在整个发酵液中的均匀分散,同时混合 整个发酵液。 微曝气方法和装置还包括操作地耦合到一个或多个控制阀的控制器,用于调节发酵反应器中的微通气条件。
    • 4. 发明授权
    • Precarbonation process to reduce foaming
    • 预碳酸化工艺减少发泡
    • US06355292B1
    • 2002-03-12
    • US09492759
    • 2000-01-27
    • Alan T. ChengPedro L. Durao
    • Alan T. ChengPedro L. Durao
    • C12G106
    • A23L2/54
    • The tendency of carbonated beverage to generate excessive foam when it is produced and bottled is reduced in a process including: (a) providing water or a mixture of water and syrup, which contains oxygen or air dissolved therein, and maintaining a pressure greater than atmospheric thereon; (b) saturating said mixture with carbon dioxide, and feeding the resultant mixture to step (c), while maintaining sufficient pressure thereon that no dissolved gas evolves therefrom; and (c) removing dissolved oxygen or air from the mixture formed in step (b) while dissolving additional carbon dioxide into said mixture and maintaining over said mixture a pressure greater than atmospheric.
    • 碳酸饮料在生产和装瓶过程中产生过量泡沫的趋势在一个过程中减少,包括:(a)提供水或水和糖浆的混合物,其中含有溶解在其中的氧气或空气,并保持大于大气压 上; (b)用二氧化碳使所述混合物饱和,并将所得混合物进料至步骤(c),同时在其上保持足够的压力,不会从其中产生溶解气体; 和(c)从步骤(b)中形成的混合物中除去溶解的氧气或空气,同时将额外的二氧化碳溶解在所述混合物中并保持所述混合物的压力大于大气压。