3results about How to "Improve organizational structure" patented technology

This invention relates to a CVD-modified coating, its preparation method, and its application, belonging to the field of coating technology. The preparation method includes the following steps: obtaining a CVD coating using chemical vapor deposition; subjecting the CVD coating to freeze-drying to obtain a first CVD coating; subjecting the first CVD coating to magnetic field heat treatment to obtain a second CVD coating; and sequentially alternatingly processing the second CVD coating with the freeze-drying and magnetic field heat treatments to obtain the CVD-modified coating. Based on existing CVD coating preparation methods, this invention utilizes a combined magnetic field heat treatment and freeze-drying process for synergistic modification, optimizing the microstructure of the CVD coating. When applied to a substrate surface, it can improve its hardness and wear resistance, thereby extending the service life of devices such as cutting tools, molds, and machine parts, and has a wide range of applications.

This utility model discloses a heat treatment device for a large-megawatt planetary carrier in wind power. The heat treatment device includes a heat treatment furnace, an automatic lifting furnace door, a detachable heat treatment trolley, a liftable air-blocking device, a trolley running track, and a trolley rotation lifting air-cooling device. The heat treatment device has two sets, left and right. The automatic lifting furnace door is located on the side near the trolley rotation lifting air-cooling device. The detachable heat treatment trolley is placed in the cavity inside the heat treatment furnace. A liftable air-blocking device is installed below the detachable heat treatment trolley. The trolley rotation lifting air-cooling device is located on one side of the heat treatment furnace. By introducing the detachable heat treatment trolley, the automated lifting furnace door, and the air-cooling device, this equipment can achieve efficient integration of heat treatment and air cooling, reducing manual operation time and labor intensity, and significantly improving overall production efficiency.

This invention provides a fruit fermentation liquid composition for enhancing bread flavor, comprising the following ingredients in parts by weight: fruit: 120-200 parts; cranberry juice: 150-300 parts; sugar: 100-200 parts; yeast extract: 2-10 parts; water: 200-500 parts; flour: 20-50 parts; Angel high-proof yeast: 1-10 parts; esterification enzyme: 1-5 parts. This invention, through a specific fermentation liquid formula, combines the addition of fruit acids, which, under the action of esterification enzyme, produce rich fruity and floral esters, which are then expressed in bread. Simultaneously, unreacted fruit acids and alcohols produced by yeast can improve the bread's texture and extend its shelf life.