137results about How to "Increase foam resistance" patented technology

The invention provides a method for preparing high base number (TBN400) synthetic calcium alkyl-benzene sulfonate. The method comprises the following steps of: adopting a mixed acid of long-chain linear alkyl-benzene sulfonic acid and high-boiling heavy alkyl-benzene sulfonic acid, calcium oxide and/or calcium hydroxide, low-carbon alcohol, alkaline-earth metal halide or nitrate, and a mixture of alkaline-earth metal alkylphenol or alkaline-earth metal alkylphenate and polyisobutylene succinic anhydride for a neutralization reaction in the presence of a solvent and cutback oil at a temperature of between 40 and 80 DEG C; then, passing through carbon dioxide to a product of the neutralization reaction at a temperature of between 40 and 60 DEG C for a carbonation reaction; and producing high base synthetic alkyl-benzene sulfonate with a total base number (TBN) of 400mgKOH/g by adopting a process of a one-step method. The product is divided into high-base number (TBN400) synthetic alkyl-benzene sulfonate containing chlorine and high-base number (TBN400) synthetic alkyl-benzene sulfonate without the chlorine. The product produced by adopting the method with low viscosity, small turbidity, easy filtration, light color and no skin formation has the advantages of excellent high-temperature detergency, excellent anti-foaming property and excellent heat storage stability.

A pipe joint for the refrigeration cycle is disclosed. A female joint (20) has a fitting recess (24), and a male join (10) has a fitting protrusion (14) and a stepped portion (13). In the male joint (10) and the female joint (20), a backup ring (30) and an O-ring (31) are fitted adjacently to each other in the stepped portion. The fitting protrusion (14), the backup ring (30) and the O-ring (31) are fitted in a fitting recess (24). The O-ring (31) is formed of an elastic material having a high blister resistance to carbon dioxide refrigerant. The backup ring (30) is formed of a resin material having a smaller permeability coefficient than the O-ring (31) against the carbon dioxide refrigerant and plastically deformable under the pressure of the refrigerant imposed on the O-ring (31). The refrigerant leakage amount can thus be minimized.

This invention provides a gloss-coated electrophotographic paper with superior runnability and print quality in colour and monochrome copiers and printers. The coated paper product comprises a paper substrate coated on at least one side with a pigmented coating. The pigment coating consists of a mixture of at least three different pigments and a binder. The coating may further include a lubricant. Optionally, the coating formulation may contain an optical brightening agent, a defoamer and a thickener. In addition, the gloss coated electrophotographic paper of this invention provides a superior toner adhesion in colour and monochrome electrophotographic imaging applications.

The production method of sweet potato fast food vermicelli includes the following steps: mixing raw materials and making slurry, spraying, coating on the steaming cloth band, forming, steaming, cloth-removing, predrying, cooling, cutting, forming and drying. The prepared starch slurry can be uniformly coated on the steaming cloth band by spray-forming machine, and the coated thickness is 1.0-1.2 mm. Said method can implement industrial automatic production, can raise production efficiency, and can produce high-quality high-nutrient sweet potato fast food vermicelli.

The invention aims to provide an adhesive having excellent adhesiveness, transparency, non whitening, foaming resistance and peeling resistance and also having a step difference tracing ability. The adhesive contains an acrylic copolymer (A), a polyisocyanate curing agent (B) and a silane coupling agent (C), wherein the acrylic copolymer (A) is formed through free radical polymerization of 20-90 wt% of an ethylenically unsaturated monomer (A1) having the SP value of 8 or more and less than 9.00 and having alkyl, and 10-80 wt% of an ethylenically unsaturated monomer (A2) having the SP value of 9.00 or more and 15 or less and having polar groups, and is a polymer with the weight average molecular weight of 200000-1000000; the ethylenically unsaturated monomer (A2) has more than one polar group selected from the group consisting of hydroxyl (a1), amide (a2), amino (a3) and nitrile (a4), and the glass transition temperature (Tg) of the homopolymer is -40 DEG C or more and 120 DEG C or less.

The invention discloses a preparation method of tuan-shaped oolong tea (tuan is a Chinese character). The method takes bulk tea of finished oolong tea as raw tea and specifically comprises the following steps: (1) softening the raw tea by wetting and carrying out mould pressing on the softened raw tea to form tuan-shaped tea; and (2) drying the tuan-shaped tea to achieve the predetermined water content through vacuum dehumidifying, light wave heating and/or microwave heating and cooling means so as to obtain the required tuan-shaped oolong tea. According to the preparation method, a feasible technical way is provided for preparing the tuan-shaped oolong tea, and the tuan-shaped oolong tea brings a brand-new oolong tea drinking way to people and provides convenience for people to drink the oolong tea.

The purpose of the present invention is to provide a pressure-sensitive adhesive sheet which is excellent in terms of level difference conformability and blistering resistance and which has an excellent balance among pressure-sensitive adhesive properties (adhesive force, holding power), moist-heat resistance, and blistering resistance and has a high level of reliability. The pressure-sensitive adhesive sheet according the present invention includes a pressure-sensitive adhesive layer which comprises a crosslinked resin obtained from a functional-group-containing acrylic resin (A) and a crosslinking agent (B) and which further includes an ethylenic compound (C) having one ethylenically unsaturated group, the functional-group-containing acrylic resin (A) having a glass transition temperature of -35 DEG C or higher.

The invention is to provide a solventless type adhesive composition, an adhesive, an adhesive sheet and a display body capable of exhibiting excellent blister resistance. There is provided a solventless type adhesive composition containing at least one kind of polymerization component selected from a polymerizable vinyl monomer, a polymerizable vinyl prepolymer, a polyfunctional (meth)acrylate monomer and a polyfunctional (meth)acrylate oligomer and organoalkoxysilane having a linear structure and alkoxysilyl groups at both terminals, wherein at least a part of the polymerization component contains an active hydrogen group.

The invention discloses a preparation method of tuan-shaped yellow tea (tuan is a Chinese character). The method takes bulk tea of finished yellow tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into tea with the predetermined water content through using vacuum dehumidification, optical wave heating and/or microwave heating and cooling means to obtain the required tuan-shaped yellow tea. The method provides a feasible technical way for preparing the bulk tea of the yellow tea into the tuan-shaped yellow tea; the tuan-shaped yellow tea brings a brand-new yellow tea drinking way to people and can be conveniently drunk by the people.

The invention provides a pumpkin cornflake. The pumpkin cornflake is prepared by the following preparation method: uniformly mixing 55-65 weight parts of waxy corn powder, 15-25 weight parts of sweet corn powder, 8-10 weight parts of pumpkin powder and 15-25 weight parts of water; feeding the mixture to a twin-screw extruder for extruding and forming; pelleting and tabletting the extruded and formed mixture to prepare a cornflake which is 0.2-0.4 millimeter thick; roasting the cornflake at 150 DEG C plus (minus) 5 DEG C for 8-10 minutes; uniformly spraying 5-8 weight parts of molten bee wax to the surface of the cornflake when the roasted cornflake is cooled to 55 DEG C plus (minus) 2 DEG C, quickly cooling the roasted cornflake to the room temperature to acquire the pumpkin cornflake. The bee wax is added in the preparation process, and so soaking resistance of the pumpkin cornflake in liquid food is better than that of the traditional cornflake; simultaneously, the pumpkin cornflake can be prevented from absorbing moisture in a storage process. The pumpkin powder and the sprayed bee wax are added to the ingredients, so that the nutrition of the cornflake is increased, and the variety of the cornflakes is enriched.

The invention relates to winter fermented tea and a preparation method. The preparation method comprises the following preparation operation steps: (1) picking and pretreating fresh leaves; (2) steaming tea at high temperature; (3) flushing with cold water; (4) secondarily steaming; (5) rolling; (6) performing pile fermentation; (7) secondarily rolling; (8) parching; (9) improving fragrance; (10) breaking to obtain finished-product tea. The preparation method disclosed by the invention is adopted to improve tea biological activity, increases ingredients of theaflavin, theanine and the like, eliminate bitter and astringent of the tea and enables tea fragrance to be mellower. According to the preparation method, old leaves are utilized, and tea stems are remained; thus, not only is the utilization rate of tea resources improved and tea yield improved, but also the prepared tea has rich nutrition, pure liquid color and good brewing resistance and still has bright color and luster and mellow smell after being brewed for many times; furthermore, the tea has the characteristics of tonifying spleen and warming stomach and has a good health-maintenance effect.

The invention especially discloses a preparation method for green tea. The preparation method comprises the following steps: (1) blending of attached liquids; (2) spraying; (3) drying; and (4) shaping and fragrance promotion. The invention has the following beneficial effects: the preparation method is simple, raw materials can be fully and uniformly mixed, so the prepared green tea presents a strong sense of wholeness and has compact and uniform cords and an oily color; malt extract, peach seed extract, lophatherum gracile extract, geranium wilfordii tea and green tea are fully and effectively mixed, raw materials are scientifically proportioned, so the prepared green tea has good quality, presents pure, fresh and agreeable taste and rich delicate fragrance when drunk, is convenient to drink, endures brewing, exerts a good health care effect on a human body, promotes the production of body fluid to quench thirst, has after-taste sweetness after drinking of the green tea, can raise spirit, clear away the heart-fire, clear heat and relieve summer heat and is capable of helping digestion, reducing phlegm, removing greasiness, losing weight, reliving internal heat, improving eyesight, moisturizing dryness, lubricating intestines, removing inflammation, promoting diuresis, dispelling wind, invigorating blood circulation and the like after long-term drinking.

The application provides a preparation method of composite fragrant cold-brewed tea. The preparation method comprises the following steps of step 1, preparing tea leaf A condensed juice; step 2, applying the tea leaf A condensed juice to the surface of tea leaves B, and performing drying until the tea leaves are sufficiently dried, so as to obtain tea leaf B products; and step 3, adding tea leavesC to the tea leaf B products prepared in the step 2, and performing uniform mixing so as to obtain the composite fragrant cold-brewed tea. The tea leaves A, the tea leaves B and the tea leaves are one or a combination of several kinds of green tea, black tea, scented tea, white tea, dark tea, oolong tea and yellow tea, and the tea leaves A, the tea leaves B and the tea leaves B are different. Thepreparation of the tea leaf A condensed juice can also comprises enzyme treatment. The application further provides the composite fragrant cold-brewed tea prepared by the preparation method. Under the condition of cold brewing, taste and fragrance of three or more kinds of tea leaf products are merged, and fragrant and taste substances of the three kinds of the tea are released in a staged manner. The composite fragrant cold-brewed tea is sweet and mellow in mouth feel, rich in fragrance, and natural in flavor, and is progressive layer by layer,, and the brewing resistance and the leaching speed are notably increased.

The present invention relates to a processing method of fresh-and-mellow type and sweet-and-mellow type summer-autumn green tea in tea area north of Yangtze River. A current raw material of "one bud and two leaves" is replaced by two raw materials of "one bud and one leaf" and "single leaf"; a cycle alternation of "long-time spreading for 3-4 h + short-time vibrating for 1-3 min is conducted for 2-3 times; finally, after the vibrating, then the spreading is conducted for 4-6 h; fresh leaves are spread for a total time reaching 10-16 hours to prepare the green tea. The method can realize the processing of the two raw materials to respectively obtain the fresh-and-mellow type green tea and sweet-and-mellow type green tea. A multifunctional strip-tidying machine combines processes of enzyme-deactivating and primary shaping processes; traditional methods of past roller enzyme deactivating and rolling and shaping by a rolling machine are changed; a problem that the color and luster of the summer-autumn green tea are deep and dark is avoided; and the processing method also reduces a breakage rate of tea leaf cells and can effectively solve problems that summer fresh leaves are long in internodes and adjacent blade shapes are large in differences, leading to poor shape uniformity of the product.

The invention provides a coffee cornflake. The coffee cornflake is prepared by the following preparation method: uniformly mixing 55-65 weight parts of waxy corn powder, 20-30 weight parts of sweet corn powder, 2-4 weight parts of coffee powder and 15-25 weight parts of water; feeding the mixture to a twin-screw extruder for extruding and forming; pelleting and tabletting the extruded and formed mixture to prepare a cornflake which is 0.2-0.4 millimeter thick; roasting the cornflake at 150 DEG C plus (minus) 5 DEG C for 8-10 minutes; uniformly spraying 5-8 weight parts of molten bee wax to the surface of the cornflake when the roasted cornflake is cooled to 55 DEG C plus (minus) 2 DEG C, quickly cooling the roasted cornflake to the room temperature to acquire the coffee cornflake. The bee wax is added in the preparation process, and so soaking resistance of the coffee cornflake in liquid food is better than that of the traditional cornflake; simultaneously, the coffee cornflake can be prevented from absorbing moisture in a storage process. The coffee powder and the sprayed bee wax are added to the ingredients, so that the nutrition of the cornflake is increased, and the variety of the cornflakes is enriched.

The invention provides a black tea cornflake and a production method of the same. The black tea cornflake can be produced via the following production method which comprises the following steps: uniformly mixing 55-65 parts by weight of waxy corn flour, 20-30 parts by weight of sweet corn flour, 2-4 parts by weight of black tea flour, and 15-25 parts by weight of water; conveying the ingredients into a double-screw extruder to perform extrusion moulding; preparing cornflake with a thickness of 0.2-0.4 mm via granulating and flake-pressing; roasting the cornflake for 8-10 minutes at a temperature of 150+/-5 DEG C; cooling to 55+/-2 DEG C; uniformly spraying 5-8 parts by weight of melted beewax on the surface of the cornflake; and rapidly cooling to a room temperature, and then obtaining the black tea cornflake. As the beewax is sprayed during the production process, the soaking resistance of the black tea cornflake provided by the invention in a liquid food is better than the soaking resistance of the traditional cornflake, and the black tea cornflake can also be prevented from absorbing moisture during a storage process simultaneously. Via the added black tea flour and the sprayed beewax in the ingredients, the nutrition of the cornflake is enhanced, and the varieties of the cornflake are enriched.

The invention provides a blueberry cornflake and a production method of the same. The blueberry cornflake can be produced via the following production method which comprises the following steps: uniformly mixing 55-65 parts by weight of waxy corn flour, 20-30 parts by weight of sweet corn flour, and 10-20 parts by weight of blueberry juice; conveying the ingredients into a double-screw extruder to perform extrusion moulding; preparing cornflake with a thickness of 0.2-0.4 mm via granulating and flake-pressing; roasting the cornflake for 8-10 minutes at a temperature of 150+/-5 DEG C; cooling to 55+/-2 DEG C; uniformly spraying 5-8 parts by weight of melted beewax on the surface of the cornflake; and rapidly cooling to a room temperature. As the beewax is sprayed during the production process, the soaking resistance of the blueberry cornflake provided by the invention in a liquid food is better than the soaking resistance of the traditional cornflake, and the blueberry cornflake can also be prevented from absorbing moisture during a storage process simultaneously. Via the added natural blueberry juice and the sprayed beewax in the ingredients, the nutrition of the cornflake is enhanced, and the varieties of the cornflake are enriched.

The invention discloses a preparation method of tuan-shaped green tea (tuan is a Chinese character). The method takes bulk tea of finished green tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into tea with the predetermined water content through using vacuum dehumidification, optical wave heating and/or microwave heating and cooling means to obtain the required tuan-shaped green tea. The method provides a feasible technical way for preparing the bulk tea of the green tea into the tuan-shaped green tea; the tuan-shaped green tea brings a brand-new green tea drinking way to people and can be conveniently drunk by the people.

The invention provides a banana cornflake. The banana cornflake is prepared by the following preparation method: uniformly mixing 55-65 weight parts of waxy corn powder, 20-30 weight parts of sweet corn powder, 2-4 weight parts of banana powder and 15-25 weight parts of water; feeding the mixture to a twin-screw extruder for extruding and forming; pelleting and tabletting the extruded and formed mixture to prepare a cornflake which is 0.2-0.4 millimeter thick; roasting the cornflake at 150 DEG C plus (minus) 5 DEG C for 8-10 minutes; uniformly spraying 5-8 weight parts of molten bee wax to the surface of the cornflake when the roasted cornflake is cooled to 55 DEG C plus (minus) 2 DEG C, quickly cooling the roasted cornflake to the room temperature to acquire the banana cornflake. The bee wax is added in the preparation process, and so soaking resistance of the banana cornflake in liquid food is better than that of the traditional cornflake; simultaneously, the banana cornflake can be prevented from absorbing moisture in a storage process. The banana powder and the sprayed bee wax are added to the ingredients, so that the nutrition of the cornflake is increased, and the variety of the cornflakes is enriched.