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    • 3. 发明授权
    • Light apparatus
    • 灯光装置
    • US07726860B2
    • 2010-06-01
    • US11542370
    • 2006-10-03
    • Kevin HarrityCory J. NelsonDavid R. CarlsonMark E. JohnsonScott W. DemarestMatthew B. DubinKenneth W. Michaels
    • Kevin HarrityCory J. NelsonDavid R. CarlsonMark E. JohnsonScott W. DemarestMatthew B. DubinKenneth W. Michaels
    • F21V8/00
    • F21S10/04F21S6/001F21V3/04F21Y2115/10G02B6/0011Y10S362/80
    • A light apparatus includes one or more light pipes and/or diffusers to transfer and/or diffuse light from a few point light sources to a broader area and to other points. A hollow light pipe includes a light transmissive sidewall that encompasses an interior space, which receives and hides control circuitry for the light sources therein. A bottom end surface of the hollow light pipe is disposed adjacent to one or more light sources and transmits the light therefrom over a relatively large, uniform area. A solid core light pipe has a light receiving end and a light dispersion end having a reflective facet therein. The reflective facet includes a depression forming a reflective surface angularly displaced from a longitudinal axis of the solid core light pipe. A light diffuser surrounding a point source of light is adapted to cause the point source to look like a flame. A light apparatus including the hollow light pipe and the solid core light pipe and/or the light diffuser is adapted to provide a plurality of different light effects, including a multi-color light show through the hollow light pipe and a flame flicker effect through the solid core light pipe.
    • 光装置包括一个或多个光管和/或扩散器,用于将来自几个点光源的光传输和/或漫射到更广泛的区域和其它点。 空心光管包括透光侧壁,其包围内部空间,其接收并隐藏其中的光源的控制电路。 中空光管的底端表面邻近一个或多个光源设置,并且在其上透过较大的均匀区域。 实芯光管具有光接收端和在其中具有反射面的光分散端。 反射小面包括形成从实芯光管的纵向轴线角度位移的反射表面的凹陷。 围绕点光源的光漫射器适于使点源看起来像火焰。 包括中空光管和实芯光管和/或光扩散器的光装置适于提供多种不同的光效果,包括通过中空光管的多色光显示和通过该中空光管的火焰闪烁效果 实芯光管。
    • 10. 发明授权
    • Method of manufacture of creamy Havarti style cheese
    • 制作奶油的Havarti风格奶酪的方法
    • US4882179A
    • 1989-11-21
    • US245335
    • 1988-09-15
    • James D. BeyerMark E. Johnson
    • James D. BeyerMark E. Johnson
    • A23C19/032A23C19/05A23C19/06A23C19/14
    • A23C19/14A23C19/0323A23C19/05A23C19/06
    • A method of manufacturing a specialty cheese according to the teachings of the present invention is disclosed relating to the manufacture of a creamy Havarti style cheese. According to the present invention, to reduce the moisture content, the curd is cooked at a temperature exceeding the recommended maximum temperature for optimum acid production for a mesophile culture and specifically at a temperature in the range of 104.degree. to 106.degree. F. for a cooking time in the range of one hour for retarding the culture growth to restrict the number of cells to reduce the bitterness in the cheese and for modifying the enzymatic activity of the starter organisms while still achieving acceptable acid production. Further, according to the present invention, the change of balance between the enzymatic activities previously accomplished by chilling the curd with a water bath treatment is accomplished by curing the cheese in a first curing regimen at a temperature in the range of 55.degree. to 65.degree. F. for in the range of 1 to 3 weeks to modify the enzymatic activities to favor the leuconostoc organisms responsible for flavor development and then by curing the cheese in a second curing regimen at a temperature in the range of 40.degree. to 45.degree. F. Elimination of the water bath treatment saves water, water disposal and time, and reduces the risk of product contamination.
    • 公开了根据本发明的教导制造特种奶酪的方法,其涉及奶油型Havarti型奶酪的制造。 根据本发明,为了降低含水量,将凝乳在超过推荐最高温度的温度下烹饪,以达到嗜酸菌培养物的最佳酸产生,特别是在104至106°F的温度范围内。 在一小时范围内的烹饪时间用于延缓培养物生长以限制细胞数量以减少奶酪中的苦味并改变起始生物体的酶活性,同时仍然可以获得可接受的酸生产。 此外,根据本发明,先前通过冷冻凝乳与水浴处理而实现的酶活性之间的平衡变化通过在55度至65度的温度下在第一固化方案中固化所述干酪来实现 F.在1至3周的范围内修饰酶活性以有利于负责风味发展的亮氨酸生物,然后通过在40℃至45℃的温度下在第二固化方案中固化所述干酪。 消除水浴处理节省了水,水的处理和时间,降低了产品污染的风险。