139results about How to "Keep texture" patented technology

The present invention provides a novel rapid-melt pharmaceutical composition comprising a binder, a super emulsifier, a diluent/bulking material; and an active ingredient. The present invention also provides a rapid-melt bead composition comprising a binder having a melting point from about 20 to about 90° C., an emulsifier; a diluent/bulking material; and an active ingredient. Further, the present invention provides a chew tablet composition comprising a binder; an emulsifier having a melting point of greater than about 40° C.; a diluent/bulking material; and an active ingredient. Methods of making the disclosed compositions are also described.

Functional filter elements are linked in a multi-pass filter framework that forms part of an MRI system. The filter framework is configured by a set of parameters selected by the operator to perform smoothing and edge sharpening functions on acquired MR images. The functional filter elements used during each pass through the filter framework and the number of passes through it are configurable to obtain a wide variety of visual effects on medical images.

The present invention relates to a yogurt product that is frozen wherein the yogurt product comprising 50-100% fermented yogurt mix, preferably 80-100%, more preferably 90-100% fermented yogurt mix, and the degree of overrun of the mix is between 20 to 150% by volume, preferably 30-60%. The present invention also relates to a method of preparing such a product.

The invention discloses a transformation and construction method used for facing bare concrete of an existing building outer wall. The method comprises the steps of processing of a formwork, binding of reinforcing steel bars, installation of bare formwork, casting of the bare concrete, removal of the bare formwork, maintenance of the bare concrete, cutting of visible joints, blocking and repairing of split bolt holes and coating of protective paint. According to the method, a steel formwork of which the inner surface is attached to a stainless steel board servers as the bare formwork,, reinforcing steel bar meshes serve as structural bars, the self-compaction bare concrete serves as a bare concrete mixture, and the construction of a thin-type bare concrete faced wall is finished in the mode that many times of rolling over construction are conducted from the bottom to the top of the existing building outer wall. The method not only improves the appearance quality of the bare concrete, but also ensures close integration between the newly-cast bare concrete and the existing building outer wall.

The invention relates to a method of manufacturing a texturised proteinaceous meat analogue having a relative water activity of less than about 0.8, comprising proteinaceous materials selected from the group consisting of defatted soy flour, soy meal, soy concentrate, cereal gluten (in vital or starch containing form) and egg white powder, edible binding and cross-linking compounds, and a humectant of glycerol and glucose, and the products thereof. The mixture is converted into hot lava, extruded and cooled.

The invention discloses a method for keeping the freshness of fresh-cut taro. The method comprises the following steps that: taro is peeled and then cut into taro lumps; the taro lumps are soaked in an acid solution which contains 1.5 to 2.5 percent phytic acid and has the pH value not higher than 4.5, and then are coated with a coating solution which contains 0.1 to 0.2 percent sodium alginate or 0.5 to 0.7 percent chitosan; and the taro lumps are hermetically packaged and stored at a temperature below 4 DEG C. The method inhibits the enzymic activity of the fresh-cut taro and bacterial reproduction, prevents and reduces enzymatic browning and deterioration, avoids the damage of high salt or high sulfur in the prior art to the texture and flavor of the fresh-cut taro, keeps the original color and flavor of the fresh-cut taro, can keep the freshness of the fresh-cut taro for more than one month, and ensures that the fresh-cut taro to be eaten is rinsed with clear water and then can be utilized without desalination or desulphurization. Therefore, the method for keeping the freshness of fresh-cut taro has the advantages of ensuring long freshness-keeping time and high freshness, keeping the original color and flavor and providing convenience for eating.

The invention discloses an aquatic product fresh-keeping method. The aquatic product fresh-keeping method comprises following steps: slaughtering, sterilization, antistaling agent solution dipping, antistaling agent coating, packaging, vacuumizing, and low-temperature storing. According to the aquatic product fresh-keeping method, processes are simple and convenient; antistaling agent solution dipping and antistaling agent solution surface coating are adopted for double fresh-keeping treatment; growth of bacteria in aquatic products is inhibited effectively; fresh-keeping, water retention, and preservative effect are more excellent; the antistaling agent is prepared via combination of a plurality of nontoxic biological fresh-keeping agents, and amino acid and trace element needed by human bodies are added, so that the antistaling agent is high in preservative and fresh-keeping effects, and is safe and reliable; double-layer vacuum package using freshness protection bags and sealing bags are adopted, so that invasion of bacteria and oxygen from outside in fresh-keeping storage processes is avoided, and shelf life is prolonged effectively; and low-temperature storage above 0 DEG C can be realized, and refrigeration is unnecessary, so that meat is not dry or hard, and original mouthfeel and texture of the aquatic products are maintained.

The invention discloses an ice temperature fresh-keeping method for bred large yellow croaker, which comprises the following steps: pre-treating the large yellow croaker into fillets, penetrating and flavoring the fillets through flavoring prepared by the method at a temperature of 20 +/- 5 DEG C, drying the fillets at the temperature of between 15 and 20 DEG C till the water content of the fillets is 45 to 65 percent, then packing the fillets in vacuum, and refrigerating the fillets in an icebox or a freezer and the like at the ice-temperature preservation temperature of between 1 DEG C below zero and 14 DEG C below zero. After the bred large yellow croaker is pretreated, flavored, dried and packed in vacuum, the freezing point of the fillets in a packing bag can be reduced to 14.6 DEG C below zero, so the ice temperature band of the bred large yellow croaker is broadened, and the large yellow croaker cannot be frozen at the temperature of between 1 DEG C below zero and 14 DEG C below zero. The invention provides the ice temperature fresh-keeping method which can broaden the ice temperature band of the bred large yellow croaker and keep the conditions of freshness, flavor, texture and the like of the fresh fish. The method avoids the freezing phenomenon of the large yellow croaker during refrigerating and fresh keeping in the icebox or the freezer, and keeps the original freshness and flavor of the bred large yellow croaker better.

The invention discloses a speckle noise suppression method for polarized SAR (Synthetic Aperture Radar) data based on a non-local mean value fused with PCA (Polar Cap Absorption), which mainly solves the problems that speckle noises in a homogeneous region can not be well filtered and the edge detailed information can not be effectively maintained in the traditional polarized SAR filtering method. The implementation process of the method comprises the following steps of: (1) inputting a coherence matrix T of the polarized SAR data; (2) maintaining a bright target for the coherence matrix T; (3) solving a characteristic vector of span data by utilizing a PCA method; (4) filtering the non-local mean value for elements of the coherence matrix T, wherein a filtering weight value is obtained by calculating the characteristic vector of the span data; and (5) generating a pcolor by utilizing the filtered coherence matrix T through a Pauli vector method. Compared with the prior art, the speckle noise suppression method remarkably improves the capability of speckle noise suppression of the polarized SAR data, can effectively smoothen the homogeneous region and maintain the edge detailed information, and can be used for the pretreatment process of the polarized SAR data.

The invention relates to a fast multi-focus image fusion algorithm. The algorithm comprises the following steps of firstly, decomposing a source image by using a smoothing filter and constructing thedecision graph model of multi-focus image fusion; secondly, using the correlation between the neighborhood pixels of multi-focus images to provide a fast steering filter optimization decision graph sothat calculating complexity is greatly reduced; then, reconstructing two scales of images; and finally, using the fusion method of the invention and other triple existing fusion methods to fuse the multi-focus images. Compared with the other three kinds of fusion methods, by using the method of the invention, regardless of subjective visual and objective evaluation indexes, the texture information, the significance information and other details of the multi-focus images can be preserved.

The invention relates to frozen fruit and vegetable and a fruit and vegetable fresh keeping process, and belongs to the field of food preservation. The fresh keeping process comprises the following steps of putting the fruit and vegetable raw materials into a liquid nitrogen environment with the temperature being -110 to -60 DEG C or a micro frozen liquid environment with the temperature being -40 to -20 DEG C to be quickly frozen for not less than 3min; then, the fruit and vegetable raw materials are put into a warehouse for cold storage or cold chain transportation. The process has the advantages that the process is simple; the operation is convenient and fast; the fresh keeping effect is good; the cost is low. The frozen fruit and vegetable obtained through the process can maintain the raw material mouthfeel; the freshness degree of the raw materials can be maintained for a long time.

A cover window is provided, and more particularly, a flexible glass-based cover window for a flexible display is provided, the cover window including: a folding part slimmed by corresponding to a folding area of the display, and a boundary part provided on opposite ends of the folding part, the boundary part having a thickness gradually becoming larger from the folding part and continuing to a plane area of the cover window, wherein inclination of the boundary part is 1 to 10° relative to the folding part.

Provided are methods for degrading or recycling a cross-linked polymer or a reinforced composite which include treating the cross-linked polymer or reinforced composite with a peroxide or peroxyacid and an acid, with or without solvent, to give a degradation mixture containing degradation product.

The invention disclose a mobile phone rear cover with a metal texture, which comprises a mobile phone rear cover matrix and a metal compound coating. A mainboard electronic component is arranged in the mobile phone rear cover matrix, and the mobile phone rear cover matrix is prepared from zirconia; the metal compound coating is prepared by the following method of: spraying a metal material on the surface of the mobile phone rear cover matrix by magnetron sputtering, thermal spraying of electric arc heat, supersonic thermal spraying or plasma thermal spraying so as to form a metal thin film; and oxidizing the metal thin film by corrosion treatment so as to form a metal compound, wherein a thickness of the metal compound occupies for 70 to 80% of a thickness of the metal thin film. Correspondingly, the invention further discloses a preparation method of the mobile phone rear cover. By adopting the mobile phone rear cover and the preparation method thereof, which are disclosed by the invention, not only is an effect that appearance of a metal housing has the unique texture and touch sense of metal achieved, but also a thickness of a mobile phone is reduced by one fifth, cost of the mobile phone is reduced by two thirds, and radio transmission efficiency of the mobile phone is improved by over 2 times.

The invention discloses a manufacturing method for fabric-reinforced composite stone plates, which is characterized in that: on the premise that the natural patterns and colours of the stone plates are maintained and the weights of the stone plates are reduced as much as possible, a woven spacer fabric-reinforced composite plate is bonded on the back face of the stone, to manufacture the fabric-reinforced composite stone plate. The fabric-reinforced composite stone plate has the advantages of improving the structural performance of the existing stone plates, and relatively enhancing the rigidity, the anti-break strength, the shearing strength among the layers and the impact endurance of the composite stone plates, and improving the use safety of the composite stone plates, while the manufacturing method has the advantages of short process flow, saving natural resources, reducing labor intensity, and improving production efficiency, and is helpful to the development of the application fields of the composite stone plates.

Provided are a device and a method for styling hair capable of reducing damage to hair, maintaining the elasticity and texture of the hair, and keeping the hair style for a long period of time. The hair styling device is equipped with an arm body 2 having an arm 2A and an arm 2B connected to each other, an oscillation means 3, and an oscillator 9. The arm body 2 is constituted such that it can retain or release the hair. The oscillation generated from the oscillation means 3 has a predetermined frequency from 1 to 20000 Hz. The oscillator 9 is constituted such that it can slide along the length direction of the arms 2A and 2B and at the same time can transmit the oscillation from the oscillation means to the hair retained by the arm 2 while sliding.

Provided is a water-repellent, thermoplastic resin sheet including a textured layer which is formed from a polyethylene resin composition comprising a water repellent agent and which has a microscopic texture on one surface side, wherein at least the surface region of the textured layer is a cross-linked material which maintains the microscopic texture even after heated drawing. Also provided is a molded article, such as a molded container, formed by thermoforming the thermoplastic resin sheet.

A cover window is provided, and a manufacturing method of a flexible glass-based cover window having improved visibility for a flexible display is provided, the method including: forming a folding part slimmed by corresponding to a folding area of the display, and forming a boundary part on opposite ends of the folding part, the boundary part having a thickness gradually becoming larger from the folding part and continuing to a plane area of the cover window, and having a shape of at least two steps, wherein the folding part and the boundary part are configured by a multi-slimming process.

The invention relates to a freezing method for maintaining quality of freshwater fishes. The freezing method comprises the following steps: (1) performing pretreatment; (2) cleaning, namely cleaning fish slices treated in the step (1), taking out, and draining off water; (3) soaking the fish slices into a freezing protection agent, namely soaking the fish slices treated in the step (2) into a composite freezing protection liquid, taking out, and draining off the water, wherein the composite freezing protection liquid comprises the following components in percentage by mass: 0.5-2% of trehalose, 1-3% of glycine, 0.5-2% of glucan of which the molecular weight is 5000-50000Da, 0.5-2% of konjak gulcomannan enzymatic hydrolysate of which the molecular weight is 8000-20000Da, 1-4% of maltodextrin of which the hydrolysis degree is 5-20%, 4-10% of egg white zymolyte of which the hydrolysis degree is 5-10%, and 1-3% of a pomegranate bark; (4) preparing a vitrification liquid; (5) prepackaging;(6) performing quick-freezing treatment; and (7) preserving frozen fishes. The freezing method is adopted to preserve fresh water fish slices, and the freshness, the flavor and the taste of the fish slices can be ensured in a relatively long preservation time.

The present invention relates to frozen delicacies from land and a preservation technology of the delicacies from land, and belongs to the field of food preservation. The preservation technology comprises the following steps: raw materials of the delicacies from land are placed in a liquid nitrogen environment at -120 DEG C to -60 DEG C or a micro-freezing liquid environment at -40 DEG C to -25 DEG C to be quick-frozen for 5 min or longer, then the quick frozen delicacies from land are sent into a storage to be cold stored, and the cold stored delicacies from land are subjected to a cold chain transportation. The raw materials of the delicacies from land comprise bamboo shoots and edible fungi. The technological process is simple, easy to operate, excellent in preservation effects and low in costs. The obtained delicacies from land by the above technology are good in mouthfeel, and small in dry consumption rate, and can keep freshness of the raw materials for a long time.