49results about How to "Improve fiber structure" patented technology

The invention relates to low-noise lubricating grease and a preparing method thereof. The low-noise lubricating grease is prepared from, by weight, 25-50 parts of lithium base lubricating grease, 50-75 parts of polyurea lubricating grease, 6-10 parts of second dispersant and 0.3-1.0 part of antioxidant; the preparing method comprises the steps of preparation of the polyurea lubricating grease, preparation of the lithium base lubricating grease and mixing. According to the low-noise lubricating grease, a mixture of the lithium soap lubricating grease and the polyurea lubricating grease is used as a raw material, then the second dispersant and the antioxidant are added into the mixture, and the high-temperature mixing technology is adopted to prepare the low-noise lubricating grease with even components; the low-noise lubricating grease has great low-noise performance and can effectively cover up abnormal noise generated by vibration of bearings, and a stable bearing vibration value can be obtained within 1-2 seconds; meanwhile the low-noise lubricating grease has good mechanical stable performance and long lubricating life, and the maximum service temperature can reach 150 DEG C.

To provide a polyester binder fiber with improved adhesiveness and a fiber structure containing the polyester binder. (1) A polyester binder fiber includes a polyester and a polymer having a repeating unit represented by the following formula (1) in a proportion of 0.1 to 5.0 mass % based on the mass of the polyester, and the polyester binder fiber has a crystallization temperature measured by differential calorimetry in a range of 100 to 250° C.; (2) a fiber structure includes the polyester binder fibers, and polyester subject fibers without a crystallization temperature, the polyester subject fibers being bonded via the polyester binder fiber.In the formula R1 and R2 are substituents each comprising arbitrary atoms chosen from C, H, N, O, S, P, and a halogen atom, the sum of the molecular weights of R1 and R2 is 40 or more, and n is a positive integer.

The invention discloses a twin screw extrusion device and an extrusion type expansion machine adopting the device. The twin screw extrusion device comprises a mixing and transporting section, a mixing kneading section and an extruding and transporting section in sequence along the material transporting direction, wherein the mixing and transporting section is used for mixing and transporting materials; the mixing kneading section is used for extruding, grinding and kneading the materials; the extruding and transporting section is used for extruding and transporting the materials; the screw pitch of the mixing kneading section decreases gradually or decreases in a gradient manner and is less than that of the mixing and transporting section; and the length-diameter ratio of the mixing kneading section is greater than that of the mixing and transporting section. According to the invention, drawn proteins with good fiber structures can be prepared by adopting high temperature meal as a main material, thus improving the utilization rate of the high temperature meal and simultaneously reducing the preparation cost of the drawn proteins.

The invention discloses an extrusion type expansion machine and an extrusion die used for the same, which are especially used for forming drawn proteins from materials with high temperature meal as a main material. The extrusion die comprises a collecting cavity (1), a recombination cavity (2), a compression cavity (3) and a discharge nozzle (5), wherein the collecting cavity is used for receiving materials from a screw extrusion device and transporting the materials to a rear material channel; the recombination cavity is used for forming a channel with a constant pore diameter to ensure the materials to be released under uniform pressure; the compression cavity is used for forming a channel with a pore diameter smaller than that of the channel in the recombination cavity to ensure the materials to be extruded and drawn under greater pressure; and the discharge nozzle is used for forming a channel with a pore diameter smaller than that of the channel in the compression cavity to ensure the materials to be extruded to form silk. According to the invention, the drawn proteins with good fiber structures can be prepared by adopting the high temperature meal as the main material, thus improving the utilization rate of the high temperature meal and simultaneously reducing the preparation cost of the drawn proteins.

The invention discloses ready-to-eat shredded fish products which are made by using shredded fish as a raw material and through enzymolysis and extrusion. The invention provides novel ready-to-eat leisure products and a processing method thereof, wherein the novel ready-to-eat leisure products are rich in nutrition, crisp in mouth feel, easy to digest and absorb, good in flavor and good in storage properties, and shredded tunas are used as raw materials. According to the ready-to-eat shredded fish products and the processing method thereof disclosed by the invention, techniques including proteolysis, extrusion, recombination, an edible film and the like are utilized, and the shredded tunas are used as the raw materials; the extrusion and recombination techniques are utilized, so that the quality and the mouth feel of the raw materials can be improved, besides, few nutrient losses exist, and the digestive absorption is facilitated; in addition, the energy consumption is low, and the production efficiency is high; an edible packaging film or a coating can be made by using gluten as a substrate, the gluten has the advantages of good intensity, moisture resistance and the like, can maintain water and prevent oxygen from entering, and has high edible nutrient values; after the shredded fish is processed, a coating layer for forming the film is added to the surfaces of finished products, so that good storage properties of the products can be realized. The content of crude protein of the ready-to-eat shredded fish products is greater than or equal to 62.0%, the content of crude fat is greater than or equal to 6.5%, and the content of carbohydrate is greater than or equal to 23.5%.