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1110results about How to "Long shelf life" patented technology

Heat preservation control method of cooking utensil

The invention discloses a heat preservation control method of a cooking utensil. The cooking utensil comprises a pot body, an upper cover assembly provided with a steam channel, an opening and closing assembly and a gas pump. The opening and closing assembly is used for opening or closing the steam channel. The gas pump is used for drawing gas in a containing cavity outwards. The heat preservation control method comprises the steps that after the cooking utensil enters a heat preservation stage, the steam channel is closed by the opening and closing assembly, the gas pump is started, the gas pump stops running after running for a first time, the gas pump is started after stopping running for a second time, the process is repeated in this way, and the gas pressure in the containing cavity is maintained within a set range; and after the vacuum state continues for a preset time, the gas pump stops gas drawing, and the steam channel is opened by the opening and closing assembly. According to the heat preservation method of the cooking utensil, heat and water loss in the heat preservation stage is reduced, breeding of germs in a pot is restrained, and the food quality keeping time is prolonged. Running of the gas pump is controlled according to time, the structure is simple, and the cost is low.
Owner:FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD +1

Method for realizing unfrozen long-term preservation by multistage control, refrigerating equipment and readable storage medium

The invention relates to the field of refrigeration control, and in particular relates to a control method for realizing unfrozen long-term preservation of food by multistage control, refrigerating equipment and a computer readable storage medium. The control method for realizing unfrozen long-term preservation of food by multistage control comprises the steps: firstly, quickly reducing the temperature at a relatively low ambient temperature to keep the quality of food to the maximum extent, then gradually reducing the temperature in stages to prompt the food to enter a stable supercooled state, and simultaneously turning on an energy field which takes effect on water molecules in the food and prompts the water molecules to keep in a resonance state, thereby reducing the temperature of a supercooling point and prolonging the time of a supercooling stabilization stage; when the food appears to have phase change, entering a phase-change unfrozen stage to further prolong the supercoolingstabilization time; and when the food appears frozen, immediately carrying out continuous staged temperature increase to avoid freezing of the food. Through continuously repeating temperature reduction, temperature stabilization and temperature increase, the temperature of the food is kept at 0 DEG C or below most of the time or all the time, the supercooling point is kept at -10 DEG C or above and the preservation period is effectively prolonged. The energy field and temperature control are effectively combined and reasonably controlled to achieve better preservation effect and energy conservation.
Owner:HEFEI HUALING CO LTD +2

Control method for cooking utensil

The invention discloses a control method for a cooking utensil. The cooking utensil comprises a pot body, an upper cover assembly provided with a steam channel, a switch assembly and a gas pump. The switch assembly is used for connecting or stopping the steam channel. The gas pump is used for pumping gas in a containing cavity outwards. The control method includes the steps that after the appointment making stage is started, the switch assembly stops the steam channel, the gas pump is started to pump gas, the gas pump stops running after running for the first time, the gas pump is started after stopping running for the second time, and circulation is repeated in this way till the appointment making stage ends, so that the gas pressure in the containing cavity can be maintained within a set range; after the cooling utensil enters the appointment making stage, the heating time is shorter than a vacuum state maintaining time; and when the appointment making stage ends, the gas pump stops gas pumping, and the steam channel is connected through the switch assembly. According to the control method, breeding of bacteria in the pot can be inhibited, the quality guaranteeing time of food is prolonged, and the food taste is improved. The food can absorb water easily, and the food cooking time is shortened.
Owner:FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD +1

Thermal initiator system using leuco dyes and polyhalogene compounds

The present invention relates to IR-sensitive compositions containing an initator system comprising:
    • (a) at least one compound capable of absorbing IR radiation selected from triarylamine dyes, thiazolium dyes, indolium dyes, oxazolium dyes, cyanine dyes, polyaniline dyes, polypyrrole dyes, polythiophene dyes and phthalocyanine pigments
    • (b) at least one compound capable of producing radicals selected from polyhaloalkyl-substituted compounds
    • (c) at least one polycarboxylic acid represented by the following formula I
wherein Y is selected from the group consisting of O, S and NR7, each of R4, R5 and R6 is independently selected from the group consisting of hydrogen, C1-C4 alkyl, aryl which is optionally substituted, —COOH and NR8CH2COOH, R7 is selected from the group consisting of hydrogen, C1-C6 alkyl, —CH2CH2OH, and C1-C5 alkyl substituted with -COOH, R8 is selected from the group consisting of —CH2COOH, —CH2OH and —(CH2)2N(CH2COOH)2 and r is 0, 1, 2 or 3 with the proviso that at least one of R4, R5, R6, R7 and R8 comprises a —COOH group or salts thereof, and
  • (d) at least one leuco dye, wherein the following inequation is met:
  • oxa<redb+1.6eV
    with oxa=oxidation potential of component (a) in eV redb=reduction potential of component (b) in eV
    These compositions are inter alia extraordinarily suitable for the manufacture of printing plates.
    Owner:KODAK POLYCHROME GRAPHICS

    Water soluble preservative film for fruits and vegetables and preparation method of preservative film

    The invention relates to a water soluble preservative film for fruits and vegetables and a preparation method of the preservative film. The water soluble preservative film for the fruits and vegetables is mainly prepared by the following materials in percentage in weight: 50 to 80% of polyvinyl alcohol with alcoholysis degree of less than 90%; 10 to 30% of polyhydroxy plasticizer, 1 to 5% of auxiliary film forming agent, 3 to 8% of low temperature antifreeze agent, 3 to 10% of adsorbent filling agent and 0.3 to 2% of film-forming adding additive. The preparation method comprises the following two steps of: 1, after metering contents of components of the preservative film in the formula, obtaining a uniform aqueous solution with concentration of 15 to 25% in water; and 2, uniformly casting the prepared solution on a clear steel band, and drying the solution to obtain the film through a dried drying tunnel with temperature of 120 to 180 DEG C. The preservative film has a high barrier property against oxygen, carbon dioxide and nitrogen and the like, and has a high bidirectional permeable exchange capacity for steam, thereby guaranteeing free breathing and water exchange of the fruits and vegetables in a preserving process.
    Owner:深圳市乾健科技有限公司
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