Patents
Literature
Patsnap Copilot is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Patsnap Copilot

72results about How to "Good bulkiness" patented technology

Injected melt direct-spinning production process for PET-PTT composite elastic fibers

The invention provides an injected melt direct-spinning production process for PET-PTT composite elastic fibers. The process is characterized in that PET is subjected to the polymer-melt directly spinning treatment and PET is subjected to the slice screw melting treatment. After that, the melted PTT is injected into a spinning manifold and then is subjected to the jet spinning treatment at a spinneret orifice together with the PET melt side by side to form a side-by-side wire structure. Finally, composite elastic fibers are prepared and the mass ratio of PET to PTT in the eventually produced composite elastic fibers is 1:1. According to the technical scheme of the invention, the melt direct-spinning treatment of the PET is adopted, so that the special melting process is avoided. The slice screw melting treatment of the PTT is adopted, and the melted PTT is injected into the spinning manifold to be sprayed out as spun fibers together with the PET melt at the injected into a spinning manifold side by side so as to form the side-by-side wire structure. Therefore, the energy is saved, and the melt degradation is reduced. The eventually produced composite elastic fibers are good in quality and the fiber breakage strength thereof is larger than or equal to 2.5 CN/dtex. Meanwhile, the breakage elongation of the composite elastic fibers is larger than or equal to 20%, and the crimp elasticity thereof is larger than or equal to 90%. Therefore, the composite elastic fibers are good in quality.
Owner:福建经纬新纤科技实业有限公司

Method for preparing low-gel-strength eucheuma carrageenan

ActiveCN102558376AReduce viscosityReduce gel strengthSolubilityFiltration
The invention discloses a method for preparing low-gel-strength eucheuma carrageenan, and belongs to the field of fine chemical engineering. The method comprises the following steps of: cleaning eucheuma, cutting, and grinding; performing two-stage hydrolysis by using acid liquor; saponifying for degreasing by using alkali liquor; and drying, grinding, and sieving to obtain a low-gel-strength eucheuma carrageenan product. Processes of boiling and pulping, performing pressure filtration on sol, extracting and separating, and the like in the traditional process are not needed, so that the production process has the advantages that: the process is simple and convenient, the period is shortened, energy consumption is reduced, and the like; the molecular weight, viscosity and gel strength of the low-gel-strength carrageenan product produced by the method are reduced, the solubility, dissolvability and dissolution rate of the carrageenan product are improved, and the dissolution temperature of the carrageenan product is reduced; and when foods such as pastries, steamed buns and the like are processed, a large amount of carrageenan product can be directly added into flour and is not required to be dissolved in advance, the edible value of the foods is not influenced, and the foods cannot be hardened, are low in heat and can be used as high-quality diet foods and health-care foods for patients with diabetes.
Owner:青岛海隆达生物科技有限公司

Hollow regenerated cellulose fiber and manufacturing method thereof

The invention relates to a manufacturing method of a hollow regenerated cellulose fiber. The manufacturing method comprises the following steps of: preparing a spinning viscose solution through working procedures of soaking, squeezing, grinding, aging, yellowing, dissolving, filtering and defoaming on cellulose pulp, then spinning, in the dissolving step out of the working procedures for the preparation of the spinning viscose solution, adding one or mixture of water-soluble vinylon, a denaturing agent and a crosslinking agent, and then spinning to prepare the hollow regenerated cellulose fiber, wherein the fineness of the hollow regenerated cellulose fiber is 2.22-3.33 dtex, the dry strength of the hollow regenerated cellulose fiber is 2.2-2.6 cN/dtex, the wet strength of the hollow regenerated cellulose fiber is 1.2-2.0 cN/dtex, the degree of hollowness of the hollow regenerated cellulose fiber is greater than or equal to 70%, and the dry elongation is 10-20%. The manufacturing method is simple to operate, does not need special processing technology or equipment, does not release gas in a spinning process, and solves the problems such as reduction of the end breakage rate in spinning. The produced hollow fiber not only has high degree of hollowness, but also cannot collapse or deform due to after finishing and machining.
Owner:JIANGSU GOLDSUN TEXTILE SCI & TECH

Ready-to-eat fried dough twists with Flos Sophorae and method for making ready-to-eat fried dough twists with Flos Sophorae

The invention discloses ready-to-eat fried dough twists with Flos Sophorae and method for making the ready-to-eat fried dough twists with Flos Sophorae. The fried dough twists are prepared from, by weight, 500 parts of wheat flour, 100-120 parts of petals of Flos Sophorae, 50-60 parts of eggs, 1-3 parts of salt, 60-80 parts of white sugar, 3-5 parts of honey and 3-5 parts of active yeast. The method includes: (1) pouring hot water to the petals of Flos Sophorae, soaking in cold water, draining, roasting to a brown yellow color, adding the white sugar and the honey, soaking in alkaline ionized water, and mashing into Flos Sophoraee mash; (2) evenly dividing the wheat flour into three parts, adding boiling water to a first part of the wheat flour to obtain scalded dough, adding the Flos Sophoraee mash and the active yeast into a second part of the wheat flour to obtain fermented dough by kneading, and adding the eggs, the salt and clear water into a third part of the wheat flour to obtain egg elastic dough by kneading; (3) mixing the three types of dough, kneading uniformly, dividing into small pieces, rubbing and twisting the small pieces into dough twists, and frying until the dough twists are faint yellow. The ready-to-eat fried dough twists with Flos Sophorae has the advantages of nutrition, healthiness, instantaneity and convenience in eating and crispiness in taste.
Owner:ANHUI SCI & TECH UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products