1276results about How to "Improve the preservation effect" patented technology

The invention relates to a compound biological antiseptic and preservation agent for food. The compound biological antiseptic and preservation agent is prepared by evenly mixing pure biological solid preparations or products such as epsilon-polylysine, nisin, natamycin, lysozyme, bacillus subtilis, ascorbic acid, a toona sinensis leaf extract, a water-soluble resveratrol preparation, tea polyphenol and chitosan. The compound biological antiseptic and preservation agent has a strong inhibition effect on spoilage bacteria and pathogenic bacteria in various foods and good inhibition action on oxidative deterioration of the food. Compared with the existing various preservatives, the compound biological antiseptic and preservation agent has the characteristics of broad antibacterial spectrum, high safety, high efficiency and convenience in use.

The invention discloses a natural rubber liquid slurry containing chitosan/sericin and a preparation method thereof, and belongs to the field of high polymer chemistry. The invention is characterized in that the preparation method comprises the following steps: respectively preparing a chitosan water solution and a sericin water solution, mixing the two solution, and regulating the pH value of the mixture to 9-11 by using ammonia water and a citric acid solution; and adding the obtained chitosan/sericin mixed solution to a natural latex slurry, adding a laurate surfactant, and mechanically stirring the mixture uniformly to obtain the natural rubber liquid slurry containing chitosan/sericin. The invention has the advantages that the chitosan has the functions of adsorbing water soluble proteins in the latex, inhibiting bacteria and viruses from breeding, and the like; and the sericin has the functions of oxidation resistance, allergy resistance, hydrophilia, oil resistance and the like, thereby enhancing the emulsion phase stability and the preservation effect of the natural latex. In particular, the product obtained by using the method overcomes the defects of short service life, easy aging and sticking, poor oil resistance, initiation of protein allergy and the like in the traditional natural latex product.

A deoxidant composition comprising 100 parts by weight of iron powder, 0.01 to 20 parts by weight of metal halide and 0.01 to 5 parts by weight of water repellent agent. The deoxidant composition even when used in a high-humidity atmosphere can maintain oxygen absorption potency. A deoxidant pack for high humidity obtained by wrapping the deoxidant composition without mixing of any inorganic filler by means of an air-permeable packaging material can reduce the apparent volume of deoxidant composition, so that the amount of packaging material used in the production of the deoxidant pack can be reduced.

The invention belongs to the technical field of lithium-sulfur batteries and in particular relates to a composite membrane of a lithium-sulfur battery. The composite membrane is a negative ion type composite multi-stage porous diaphragm and comprises a mixture of a negative charge ionization polymer and a lithium ion conduction polymer, wherein the composite multi-stage porous diaphragm has a macropore channel structure of 50 nanometers to 2 microns; micropores of 1-50 nanometers are formed in the side walls of macropore channels; the porosity is 50%-80%; macro pores account for 40%-70% of all pores and the rest pores are micropores. The composite multi-stage porous diaphragm provided by the invention has the characteristics and the beneficial effects that the macro pores of the composite membrane are good in electrolyte solution absorption and storage capacity, and the micropores are connected with the macro pores, so that the conduction of lithium ions can be facilitated; polysulfide negative ions can be excluded under the charge effect of the composite membrane material to a certain extent, so that the shuttle effect is inhibited, the loss of active substances is reduced, and the battery efficiency and stability are improved.

The invention discloses an intelligent temperature control method of a fridge refrigerating chamber, a device and a fridge. The intelligent temperature control method includes the steps: dividing the refrigerating temperature range of the fridge refrigerating chamber into a plurality of storage temperature ranges, and acquiring average storage temperature of each storage temperature range; identifying refrigerated food to obtain food information; calling a preset food temperature database according to the food information to obtain the amount of the refrigerated food corresponding to each storage temperature range, and acquiring the percentage of the amount of the refrigerated food corresponding to each storage temperature range; calculating refrigerating chamber set temperature according to the percentage of the amount of the refrigerated food corresponding to each storage temperature range and the average storage temperature of each storage temperature range, and controlling the temperature of the fridge refrigerating chamber according to the refrigerating chamber set temperature. According to the intelligent temperature control method, the refrigerating chamber set temperature can be acquired according to storage temperature of various food materials in the fridge refrigerating chamber, and the fresh-keeping effect of the food is greatly improved.

To provide a cell preservation solution that enables cells to be preserved not only in cryopreservation but also in cold storage, and improves the performance of cell preservation, and also provides a simple cell preservation method using the preservation solution. The cell preservation solution is characterized in that it contains at least carbohydrates, sodium ions and potassium ions, and the molar concentration of the sodium ions is equal to or greater than the molar concentration of the potassium ions. In this way, the cells can be preserved not only by cryopreservation but also by cryopreservation, thereby providing a convenient cell preservation method. Furthermore, with the cell preservation solution of the present invention, cells can be suspended in the preservation solution and directly inoculated in a culture medium for cell culture without going through steps such as washing, so it is very convenient.

The invention relates to a method for making a coffee composition, the method comprising separating coffee beans from the pulp and husk of a coffee cherry, roasting the coffee beans, and adding dried pulp and/or husk of the coffee cherry to the roasted coffee beans. The invention also relates to a coffee composition comprising roasted coffee beans and pulp of a coffee cherry and/or husk of a coffee cherry. The invention further relates to a coffee beverage comprising a coffee composition of the invention, and to the use of pulp and/or husk of a coffee cherry to modify the taste of a coffee composition made of coffee beans.

The invention discloses a remote sensing image fusion method based on a dual-channel neural network, and the method comprises the steps of firstly, extracting the spatial detail information in a high-frequency component after the high-pass filtering of a panchromatic image through the joint learning of a dual-channel network by utilizing the ARSIS thought; then injecting spatial detail informationinto each waveband image of the multispectral image by using a detail injection model to obtain a required high-resolution multispectral image. According to the method, the advantages of deep learning are effectively utilized, the spatial detail information, different from multi-spectral image waveband images, of a panchromatic image is obtained through double-channel network joint training, andthe correlation between the interior of the image and the images is fully utilized, so that the detail reconstruction is more accurate. Meanwhile, the number of injected details is effectively controlled by using the detail injection model, so that the spatial information storage performance of the fusion algorithm is remarkably improved, and the spectral characteristics of the original multispectral image are well kept.

The invention provides a control method for an air-cooled refrigerator. The method comprises the following steps that S2, a compressor and a fan are operated simultaneously to refrigerate a refrigerating compartment, whether defrosting is started or not is judged, and if yes, the compressor is controlled to stop, and the fan is controlled to operate continuously to defrost an evaporator; S3, after defrosting is started, the temperature of the evaporator is sensed, after the temperature of the evaporator reaches the intermediate defrosting temperature, the temperature of the refrigerating compartment is sensed, if the temperature of the refrigerating compartment is higher than the shutdown temperature, the compressor is controlled to start to refrigerate the refrigerating compartment, and if the temperature of the refrigerating compartment reaches the shutdown temperature, the fan is controlled to continue operating to defrost the evaporator continuously; and S4, in the process that the fan continues operating to defrost the evaporator continuously, when the temperature of the evaporator increases from the intermediate defrosting temperature to the final defrosting temperature, the fan is controlled to stop, and defrosting is finished. Accordingly, the temperature in the refrigerating compartment is also taken into consideration in the defrosting process, the temperature in the refrigerating compartment fluctuates slightly, and the freshness retaining effect of the refrigerating compartment is improved.

This invention relates to a high-performance polyurethane elastomer and its manufacture method, which is characterized by carrying out a reaction of polyester polyol and diisocyanate at a weight ratio of 1 : 0.1-0.9 with catalyst to obtain an isocyanate-terminated low molecular weight prepolymer, and then carrying out a reaction of the prepolymer and low molecular weight diols at a weight ratio of 1 : 0.03-0.06 to obtain the polyurethane elastomer. The invention has the advantages as follows: (1) improved performance of polyurethane elastomer, like high hardness, good wear resistance, high resilience and good oil resistance, (2) improved preservation performance of the diisocyanate-terminated prepolymer, and 10-20 hours of operation time, and (3) increased durability of the products. The method is simple and controllable, and appropriate to manufacture the parts which can be used under the conditions of high loading, high temperature and oil resistance.

The invention discloses a food fresh-keeping storehouse with a full-automatic vending function. The food fresh-keeping storehouse comprises a storehouse body, a computer network platform, a food storage bin, an environment adjusting system, a food identification code recognition system, an automatic-warehouse-in-out system and a computer centralized control system. The food fresh-keeping storehouse is capable of storing and keeping fresh of a plurality of varieties of food and is provided with the full-automatic vending function and an internet communication function. The invention further discloses a vending method of the food fresh-keeping storehouse with the full-automatic vending function. The method includes that the food fresh-keeping storehouse for storing the varieties of the food is set close to users and connected into the internet, a commercial tenant uploads related data to a commercial tenant website and the computer network platform of the food fresh-keeping storehouse with the full-automatic vending function; a user logs in the network platform of the food fresh-keeping storehouse with the full-automatic vending function to selectively purchase the food, pays via a third party payment platform to complete a transaction to obtain a pickup identification code for the purchased food, and goes to the food fresh-keeping storehouse with the full-automatic vending function to pick up the purchased food on the basis of the food identification code. The food fresh-keeping storehouse with the full-automatic vending function is convenient, quick, safe and reliable and is provided with an extremely high commercial value.

The invention discloses a venting, self-cleaning and degradable environmental-friendly preservative film and a preparation method thereof. Chitosan, nanometer titanium dioxide and beta-cyclodextrine serve as raw materials, and an ultrasonic wave blending compound technology and a freeze drying pore-forming technology are adopted to develop a novel bright and transparent degradable preservative film which has even thickness and totally satisfies the physical performance requirement of the preservative film. The method comprises the following steps: dispersing nanometer titanium dioxide, preparing mixed film liquid at a ratio, blending by ultrasonic wave, freezing, drying, baking and the like. Compared with the like product, the method of the invention is simple and easy to realize and has low preparation cost. The preservative film of the invention is degradable and has the functions of venting, antibiosis, self cleaning and the like, is a new-generation environmental-friendly preservative film for replacing the existing plastic preservative film, can be used for preserving fresh food and has wide application prospect and economic value in food field and the like.

The invention discloses a method for preparing regenerated cream cheese, which comprises the following steps: (1) melting and mixing raw materials comprising natural cheese, milk fat, milk protein, emulsifying salt, carbohydrates, edible salt, stabilizer and water in addition to fermentation acid-producing yak milk type cheese; (2) low-temperature acid-adding process; (3) pasteurization; (4) homogenization process; and (5) fast cooling. The invention can overcome the defects of all aspects of the natural cream cheese process, the existing regenerated cream cheese process, the conventional regenerated cheese process and the like and provides the method for preparing the regenerated cream cheese; compared with the traditional natural cheese production process, the method is greatly simplified and has the advantages of simple production process, small equipment input and short production cycle, thereby having great advantages on the cost, leading a product to have high additional value, leading the better raw materials of the product to have relative advantages on the cost and being more realistic and convenient when in real production. Compared with the natural cheese, the senses of the prepared regenerated cream cheese are better.

The object of the present invention is to provide a novel developer capable or realizing a thermal recording material superior in preservation stability (i.e., heat resistance, moisture resistance) of color images and non-image areas, while satisfying the recent request for high sensitivity, and a thermal recording material using the developer.

The developer for a thermal recording material of the present invention is characterized in that it consists of a composition containing, of condensates represented by the formula (I):

wherein R is a halogen atom, a hydroxyl group, an alkyl group having 1 to 5 carbon atoms, an alkoxyl group having 1 to 5 carbon atoms, a cyano group, a nitro group, an aryl group or an aralkyl group, R in the number of m may be the same or different and m is an integer of 0-3, and n is an integer of 0-3, a condensate having two cores wherein n=0 as a main component, and at least one kind of condensate of the formula wherein n=1-3, and that a thermal recording material obtained using this developer shows high sensitivity, high dynamic color density, and superior preservation stability.

The invention provides a preparation method of an enhanced bacteriostatic and breathable composite fiber electrostatic spinning membrane. The preparation method includes the following steps that 6-8 parts of polyvinyl alcohol are weighed and dissolved in 100 parts of 60-80 DEG C deionized water, and a PVA water solution is prepared; (2), 4 parts of active bacteriostatic substances are added into the PVC water solution, the active bacteriostatic substances are formed by mixing cinnamon essential oil, allicin, tea polyphenol and thyme essential oil according to the mass ratio of (2-4):(1-3):(0.5-2.5):(0.4-2.4), then 0.5-1.5 parts of cyclodextrin and 1-3 parts of corn porous starch are added, after the materials are fully mixed and stirred for 5-8 hours, 5-10 parts of sodium trimetaphosphateand boric acid complex are added for crosslinking, the sodium trimetaphosphate and boric acid complex is formed by compounding sodium trimetaphosphate and boric acid at the mass ratio of 4:5 until thesolution is uniform, and a spinning solution is obtained; (3), the spinning solution is arranged on an electrostatic spinning machine for spinning, and a spinning membrane is obtained; (4), the spinning membrane is subjected to glutaraldehyde fumigation crosslinking, and after the spinning membrane is dried in the air, the composite fiber electrostatic spinning membrane is obtained.

The invention discloses a pork fresh-keeping agent with an excellent fresh-keeping performance. The pork fresh-keeping agent is characterized by comprising the following materials in parts by weight: 20-40 parts of clove and cinnamon compound extracting solution, 5-15 parts of pomegranate extracting solution, 2-5 parts of chitosan, 3-6 parts of trehalose, 2-6 parts of propolis, 3-8 parts of lysozyme, 1-4 parts of tea polyphenol, 2-5 parts of Epsilon-polylysine, 1-4 parts of acetic acid, 1-3 parts of sodium lactate, 1-3 parts of grape-seed essential oil, 1-3 parts of orange essential oil and 2-4 parts of bacillus natto. The invention also discloses a preparation method of the pork fresh-keeping agent with the excellent fresh-keeping performance. The pork fresh-keeping agent disclosed by the invention has excellent preservative and fresh-keeping performances.