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11410results about How to "Guaranteed quality" patented technology

Automatic glue spreading machine

The invention discloses an automatic glue spreading machine which comprises a stand, a mechanical hand arranged on the stand, a feeding turntable, a positioning device and a glue spreading device, wherein one station of the mechanical hand is aligned to a conveyer belt, and another station of the mechanical hand is aligned to a feeding station of the feeding turntable; the positioning device is aligned to a positioning station of the feeding turntable and used for positioning a workpiece; the glue spreading device is aligned to a glue spreading station of the feeding turntable and used for spreading glue on the workpiece; all the stations of the feeding turntable are respectively provided with a set of rotating clamps; and the positioning device and the glue spreading device are both provided with a clamping rotating mechanism for driving the rotating clamps to rotate. The automatic glue spreading machine not only realizes the full automatic operations of feeding, positioning, glue spreading, detecting and blanking of the workpiece and improves the production efficiency, but also meets the glue spreading requirement of cylindrical cells in different specifications, has the advantages of accurate positioning, high glue spreading precision and good consistency, reduces the influences of anthropic factors on the product quality and guarantees the glue spreading quality.
Owner:DONGGUAN AMPEREX TECH +1

Unsaturated fatty acid microcapsule preparing technology and application

The present invention relates to a preparation technique and an application of unsaturated fatty acid microcapsules. The preparation technique of the unsaturated fatty acid microcapsules is characterized in that the present invention includes the following steps: 1) the selection of the raw materials: the inner layer coating materials and the outer layer wall materials are selected for standby according to that the weight ratio of the inner layer coating materials and the outer layer wall materials is 0.7 to 1.5: 3 to 5; the inner layer coating materials are unsaturated fatty acid; the outer layer wall materials are the mixture of any two or more of the natural rubbers, carbohydrates and soluble proteins; 2) the outer layer wall materials are mixed evenly, the weight ratio of the outer layer wall materials and the water is 3 to 4: 6 to 7, the evenly mixed outer layer wall materials are added after the water temperature is increased to 50 DEG C, so as to get the pre-emulsion; 3) the inner layer coating materials are added into the pre-emulsion and is homogenized at the high pressure of 30 to 35MPa, so as to get the emulsion; 4) the emulsion is treated by the spray drying, the materials after the spray drying is cooled by a fluidized bed, the cooling temperature is 30 to 50 DEG C, then the materials pass through a 20 to 60 mesh vibrating screen, so as to get the unsaturated fatty acid microcapsules. The present invention is characterized by water repellency.
Owner:武汉麦可得生物技术有限公司

Method for producing low-temperature cold-pressed and refined tea seed oil

The invention discloses a method for producing low-temperature cold-pressed and refined tea seed oil, and belongs to the technical field of deep processing of agricultural products. The method for producing the cold-pressed and refined tea seed oil comprises the following main processes of: performing low-temperature storage on screened tea seeds, cleaning, grading, shelling, separating, drying, crushing, pressing at a low temperature, filtering, degumming, decolorizing, deodorizing, winterizing, and packing finished refined oil. By the new technology of low-temperature cold pressing and refining, overheating and excessive chemical treatment of the oil in the conventional processing are avoided, meanwhile, the residue of harmful substances produced in the conventional high-temperature processing is effectively reduced at the same time, the production cost is remarkably reduced, the purely natural property of the oil is kept, and physiological active substances in the oil are kept as much as possible. The tea oil produced by the method is light in color, low in acid value and peroxide value, low in phosphorus content, fragrant and rich in nutrition, and has a long storage period; and a feasible new path is provided for deep processing and utilization of the tea seed oil.
Owner:NANJING UNIV OF FINANCE & ECONOMICS +1

Fresh air conditioner

The invention relates to the field of heating ventilation air conditioners, in particular to an improved air treatment method and a fresh air conditioner device. The invention improves the problems of traditional fresh air treatment and air conditioners and particularly emphasizes that a plate-type air-air heat exchanger and indirect water evaporative cooling are used for recycling energy of sensible heat and latent heat in air exhaust in the fresh air treatment process of damp and hot regions in summer and condensed water is directly evaporated on an evaporator to improve the working condition of a compressor. Under the condition of quantificationally supplying outdoor fresh air, the energy efficiency ratio of the fresh air conditioner is increased, the thermal pollution, damp pollution and noise pollution of the fresh air conditioner to environments are reduced, the indoor air quality is improved, and meanwhile, the fresh air conditioner provides the manufacture, installation and using convenience for a local region all-air central air conditioner. The fresh air conditioner provided by the invention and a design and manufacture method of the fresh air conditioner are applicable throughout the year in various regions, particularly in the damp and hot regions; and the fresh air system provides controlled, comfortable and healthy air environments for indoor activity space of people and air conditioner environments for technology for processing, storage and the like.
Owner:张洪

Microcapsule essence perfume for cigarettes as well as preparation method of microcapsule essence perfume

The invention discloses a microcapsule essence perfume for cigarettes as well as a preparation method of the microcapsule essence perfume. The microcapsule essence perfume contains the following raw materials in parts by weight: 1-3 parts of essence, 0.05-0.2 part of glycerinum or/and propylene glycol, 1-5 parts of wall materials and 0.01-0.03 part of emulsifier. The preparation method comprises the steps of: mixing essence, glycerinum or/and propylene glycol to obtain a mixture, evenly stirring the mixture, adding 95% ethanol with 1-10 times weight of the mixture, and mixing and evenly mixing to obtain a mixed solution; adding wall materials and emulsifier in the mixed solution and stirring for homogenization; and sealing, standing for 1-2 hours at normal temperature, refrigerating for 15-60 minutes at the temperature of minus 20 DEG C to minus 80 DEG C, drying for 8-24 hours at the vacuum degree of 30-80MPa and the temperature of 40-80 DEG C, grinding dried products, sieving the ground products to prepare microcapsule particles, thereby obtaining the microcapsule essence perfume for cigarettes. The perfume for cigarettes is made to microcapsules, so that perfume is free from being affected by external factors, and loss and fragrance distortion caused by volatile components in the perfume for cigarettes are effectively reduced.
Owner:HUBEI CHINA TOBACCO IND +1

Fruit and vegetable micro encapsulated fresh-keeping agent and preparation method thereof

The invention discloses a fruit and vegetable micro encapsulated fresh-keeping agent, which is prepared from chitosan, propolis and beta-cyclodextrin which are used as wall materials and cassia oil, rosemary oil and lemon oil which are used as core materials. The fruit and vegetable micro encapsulated fresh-keeping agent is prepared by the following steps of: adding the beta-cyclodextrin and water in a three-port bottle; electrically stirring and heating to 60-70DEG C for dissolving the beta-cyclodextrin into the water; continuously stirring and cooling to 40-45DEG C; adding the core materials of the cassia oil, the rosemary oil and the lemon oil to ensure that the mixed essential oil is uniformly dispersed in solution; then slowly cooling to the room temperature to obtain a beta-cyclodextrin-essential oil microcapsule; adding the mixed wall material of the chitosan and the propolis; adding glycerol and tween-80; and continuously stirring for 30 minutes to form the micro encapsulated fresh-keeping agent. in the invention, the beta-cyclodextrin-essential oil microcapsule is smeared on the surface of the fruit and vegetable by the film forming characteristics of the chitosan and the propolis and an essential oil fresh-keeping agent is continuously released under the action of the microcapsule, so that the aim of keeping the quality of the fruit and vegetable can be achieved.
Owner:大有作为(天津)冷链技术研究院

Mushroom beef paste and preparation method thereof

The invention discloses unique-flavor mushroom beef paste and a preparation method thereof. The mushroom beef paste is prepared from main raw materials of edible fungus mushroom, soybean paste, vegetable oil and lean beef through a special process. The mushroom beef paste is prepared from the following raw materials: 40 to 50 percent of fresh mushroom, 10 to 30 percent of soybean paste, 15 to 35 percent of vegetable oil, 3 to 8 percent of lean beef, 1 to 2 percent of fresh onion, 1 to 2 percent of fresh ginger, 1 to 2 percent of fresh garlic, 1.7 to 3.4 percent of dried red chilli, 1 to 3 percent of edible salt, 1 to 3 percent of white sugar, 0.5 to 1 percent of gourmet powder, 1 to 2 percent of spice (anise, pepper, cinnamon and fennel in a weight ratio of 3:4:2:1), and 0.06 to 0.16 percent of dry onion, ginger and garlic powder (in a weight ratio of 1:1:1). The preparation method comprises the following steps of: cleaning and preprocessing the raw materials, preparing spicy oil, preparing minced lean beef, frying, filling, exhausting and sterilizing. The product ensures the unique flavor of the mushroom, has thick sauce aroma and slightly spicy mouthfeel, can promote appetite, integrates multiple nutrients of the mushroom, the soybean paste and the beef, has good color, aroma and taste, and is a green instant food which is rich in nutrients, delicious in taste, rich in mouthfeel and convenient to eat.
Owner:迁安市龙泉农产品开发有限公司 +1

Automatic quantitative down-filling machine

The invention relates to an automatic quantitative down-filling machine, which comprises a rack, a table surface, a balance, a down tube, a tube cover, an elbow, a hose, a down-filling gun and an automatic control device. The down-filling gun consists of a connecting pipe, an air amplifier, an air amplifier fixing cover, a down-filling pipe and a down-filling gun handle, the automatic control device comprises a down-filling switch, a weighing sensor, a single-chip microcomputer and a solenoid valve; the balance is arranged on the table surface, the down tube is supported on the balance by a bracket and is provided with a down-adding port, the hose is connected with the tube cover through the elbow, an elbow clamping block is fixed on a crossbeam, the down-filling gun is connected with thehose through the connecting pipe, the down-filling switch is arranged on the down-filling gun handle, an air intake pipe connector is connected with the air amplifier in the down-filling gun, and an air intake pipe penetrates through a hole on the down-filling gun handle and is connected with the air intake pipe connector. The invention has the advantages that the quantitative weighing and pneumatic filling of down are realized with the automatic control technology, the down-filing amount can be arbitrarily set, the filling efficiency is high, the working environment is good, and the down waste and damage can be reduced.
Owner:CHINA JILIANG UNIV

Method for preparing acid organic fertilizer by orientation fermentation of organic waste

The invention provides a method for preparing an acid organic fertilizer by orientation fermentation of an organic waste. The method is characterized by comprising the following specific steps of: mixing bacillus subtilis, bacillus licheniformis, bacillus pumilus, saccharomyces cerevisiae, acetobacter aceti, trichoderma, aspergillus oryzae, nocardia and geotrichum candidum to obtain a first composite microbial bacteria agent; mixing the bacillus subtilis, the bacillus licheniformis, the saccharomyces cerevisiae, bacillus coagulans, lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei, pediococcus pentosaceus, the aspergillus oryzae, mucor racemosus and the nocardia to obtain a second composite microbial bacteria agent; adding the first composite microbial bacteria agentinto the organic waste and performing aerobic fermentation so as to form an intermediate fermentation product; and adding the second composite microbial bacteria agent into the intermediate fermentation product and performing anaerobic fermentation so as to form the organic fertilizer. The method has the advantages of capability of improving saline and alkaline lands, suitability for cultivation of acidophilous crops, effect of performing micro-ecological remediation on continuous cropping soil and low cost.
Owner:SHANGHAI CHUANGBO ECOLOGICAL ENG
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