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38results about How to "Reduce energy value" patented technology
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Deep hole explosion top board attenuation method
The invention provides a deep hole explosion top board attenuation method. The method solves a problem that it is difficult to control present rock burst under conditions of hard top board, hard base plate and hard coal seam. The deep hole explosion top board attenuation method comprises the following steps: firstly, punching a blast hole in a top board above coal pillar; then packing blasting powder into the blast hole; and lastly, carrying out explosion. According to the invention, an ingeniously-designed blast hole arrangement form, and reasonable explosion parameters are utilized, directly exploding and pressure relieving in stress peak value region are carried out to reach an aim of preventing rock burst, thereby occurrence frequency and energy value of the rock burst on working surface are greatly lowered. With the method, the working surface status is improved and the occurrence of the rock burst in roadway is avoided. The method creates favorable conditions for normal production of the mine, and the method possesses an especially substantial economy and social benefit.
Owner:DATONG COAL MINE GRP
Construction and receiving method of superwide band pulse wave signal
InactiveCN1694372AReduce energy valueImprove bit error characteristicsTransmissionWave shapeBroadband
This invention discloses a structure of a super-wide band pulse waveform signal and receive method, which sets up a pulse first, then compresses said pulse for times then carries out translation on time finally to weigh the original waveform and compressed waveform to make up of a new combined waveform to transmit data in terms of the present super wide band wireless communication way, besides, various modulations and multiple address ways are added.
Owner:HARBIN INST OF TECH
Method and device for removing narrow band interference in spreading frequency system
ActiveUS8059768B2Eliminating narrow-band interferenceSuppress interferenceError preventionLine-faulsts/interference reductionFrequency spectrumEngineering
Owner:ZTE CORP
Method and apparatus for removing acoustic incident signal
ActiveUS20110171921A1Lower the volumeReduce energy valueEar treatmentGain controlEngineeringElectrical and Electronics engineering
A method of removing a signal from among received signals, the method including: filtering the received signals; detecting a time band of the filtered received signals where an energy value of the filtered received signals exceeds a reference energy value; and applying a gain value to one or more received signals, from among the received signals, in the detected time band.
Owner:SAMSUNG ELECTRONICS CO LTD
Pigskin collagen peptide beautifying weight-losing soft sweets and preparation method thereof
The invention discloses pigskin collagen peptide beautifying weight-losing soft sweets and a preparation method thereof; a pigskin collagen peptide having a beautifying efficacy and konjac gum having a weight-losing efficacy are used as main raw materials, are matched with carrageenan, pectin, maltitol and other auxiliary materials and then are processed through processes of gum compounding, soaking, addition of a pigskin enzyme dispergation peptide liquid, gum boiling, mold injection, cooling, baking and the like to obtain the product. The product has the characteristics of low calories, rich nutrition, sour, sweet and delicious taste, no abnormal taste, pure and normal taste, compact structure, moderate hardness, good chewing feeling, sufficient elasticity and the like; consumers can achieve antioxidant and anti-aging efficacies through eating the product, besides, the product has the effects of low calories, satiety enhancing and the like, also can achieve the efficacy of losing weight, and has broad market prospects through industrialized production of the product.
Owner:GUIZHOU UNIV
Terminal protecting shell, and touch identification method and device
ActiveCN106502328AImprove directivityIncrease signal strengthDigital data processing detailsTelephone set constructionsSonificationComputer terminal
The invention relates to a terminal protecting shell, a touch identification method and a touch identification device. The terminal protecting shell comprises an ultrasonic signal sheltering plate and an ultrasonic echo signal through hole, wherein the ultrasonic signal sheltering plate is arranged above the position, corresponding to the surface position of transmitting an ultrasonic signal by the terminal, of a terminal protecting shell; the first end of the ultrasonic echo signal through hole is arranged at the position, corresponding to a microphone perforation in the surface of the terminal, of the terminal protecting shell; the second end of the ultrasonic echo signal through hole is arranged at the position, corresponding to the preset position on the front side of the terminal, of the terminal protecting shell; the ultrasonic signal sheltering plate resists the ultrasonic signal transmitted by the terminal from being transmitted to the preset direction; and the ultrasonic echo signal of the ultrasonic signal is guided into the microphone of the terminal through the ultrasonic echo signal through hole of the terminal protecting shell. According to the technical scheme of the invention, the directivity of the ultrasonic signal transmitted by the terminal and the directivity of the ultrasonic echo signal received by the terminal are enhanced.
Owner:BEIJING XIAOMI MOBILE SOFTWARE CO LTD
Low energy propolis hard capsule preparation method
InactiveCN102940182AReduce energy valueDoes not affect sugar metabolismFood preparationLow energy foodSucrose
The present invention relates to a low energy propolis hard capsule preparation method, which is characterized by comprising: mixing refined propolis and a sugar alcohol substance, carrying out steps of drying, crushing and granulating to prepare low energy propolis particles, and filling the particles into a hollow capsule to prepare the low energy propolis hard capsule. According to the present invention, a low energy value sugar alcohol substance is adopted as a carrier, steps of mixing, drying, crushing and granulating are performed to load the refined propolis on the carrier so as to prepare propolis particles with good fluidity, the propolis particles are filled into hollow capsules to prepare the low energy propolis hard capsules; compared with the conventional propolis soft capsule adopting oil as a carrier, the propolis hard capsule of the present invention has a substantially reduced energy value; and compared with the conventional propolis hard capsule adopting sucrose powder or maltodextrin as a carrier, the propolis hard capsule of the present invention does not affect glucose metabolism of patients, such that the product of the present invention is more suitable for patients with cardiovascular diseases or diabetes.
Owner:射阳县庆缘康蜂产品厂
Method for controlling a mobile identification transmitter
ActiveCN101874259AEasy to useIncrease work durationCircuit monitoring/indicationDifferent batteries chargingDisplay deviceSecurity system
The invention relates to a method for controlling a mobile identification transmitter (10) for a security system (71) of a motor vehicle (70), wherein the mobile identification transmitter (10) has an electronic unit (28) and data communication (40) is set up by means of the electronic unit (28) with a component on the vehicle side, in particular the security system (71), the electronic unit (28) is supplied with power by means of an energy storage (29), a quantity of power (50) of the energy storage (29) is monitored by a monitoring unit (30). It is provided according to the invention that the mobile identification transmitter (10) has a display (21), the quantity of power (50) of the energy storage (29) is compared by the monitoring unit (30) to at least one power threshold (54), and a functional status (130, 140) of the display (21) is controlled, depending on a ratio of quantity of power (50) to power threshold (54).
Owner:HUF HULSBECK & FURST GMBH & CO KG
Air conditioner constant temperature control method and system, related equipment and air conditioner
PendingCN114517971AImprove the efficiency of thermostatic controlReduce energy valueMechanical apparatusSpace heating and ventilation safety systemsTemperature controlEngineering
The invention discloses an air conditioner constant temperature control method and system, related equipment and an air conditioner, is applied to the field of intelligent air conditioners and is used for reducing energy consumption of constant temperature control of the air conditioner. The method comprises the steps that the current indoor temperature is obtained through a temperature detection device, the temperature difference between the target set temperature and the current indoor temperature is calculated, and a temperature difference value is obtained; the indoor area is obtained, and according to the indoor area and the temperature difference value, the energy value needed for reaching the target set temperature is obtained through calculation; according to the temperature difference value, the air conditioner is controlled to conduct channel switching, the air conditioner operation mode is converted, and a target working mode is obtained; and on the basis of the energy value, the air flow required for constant temperature control when the target set temperature is reached in the target working mode is calculated.
Owner:JINPIN ELECTRICAL CO LTD ZHUHAI S E Z
Intended interest point detection method and system thereof
ActiveUS20200143562A1Minimizing energy valueReduce energy valueImage enhancementImage analysisComputer graphics (images)Radiology
An intended interest point detection method provided for detecting an intended POI of a person from a plurality of first images and at least one second image includes obtaining a plurality of gaze information of the person in the plurality of first images; obtaining a location information of at least one POI in the at least one second image; determining energy value by the plurality of gaze information and the at least one POI; and inferring the intended POI by minimizing the energy value. The energy value is decreased when the gaze point location is correlated to a POI, and / or when the intended POI is consistent in contiguous time frames.
Owner:JIANG YU SIAN
Sore throat relieving and beautifying garlic oil mayonnaise and preparation method thereof
InactiveCN105982296AIncrease contentPlay an emulsifying effectNatural extract food ingredientsFood ingredient functionsSugarAllium sativum
The invention discloses sore throat relieving and beautifying garlic oil mayonnaise. The mayonnaise is prepared from, by weight, 18-20 parts of fresh eggs, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fibers, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 9-10 parts of cheese, 10-20 parts of dried longan, 3-4 parts of beer, 2-3 parts of peach blossom, 1.5-2.5 parts of herba gynostemmatis and 1.5-2.4 parts of folium menthae. By replacement of part of salad oil with the oat dextrin, fat replacement rate is 27.9%, and under the condition, viscosity of low-fat mayonnaise is increased by 105% as compared with that of full-fat mayonnaise while energy value is decreased by about 16.5% as compared with that of the full-fat mayonnaise.
Owner:FENGYANG RUICHENG FOOD TECH
Dryness-moistening bowel-lubricating low-fat yolk sauce and production method thereof
InactiveCN105982297AIncrease contentPlay an emulsifying effectNatural extract food ingredientsFood ingredient functionsYolkDietary fiber
The invention discloses dryness-moistening bowel-lubricating low-fat yolk sauce, made from the following materials according to parts by weight: 18-20 parts of fresh chicken eggs, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fiber, 40-44 parts of soybean salad oil, 1.8-2 parts of edible vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 3-4 parts of tea, 12-14 parts of minced mung bean, 1-2 parts of baijiu, 6-7 parts of eggplant juice, 0.9-1 part of basil seed, 1-1.5 parts of Radix Astragali, and 2.5-2.6 parts of Radix Angelicae Sinensis; the oat dextrin is used to replace part of salad oil, fat replacement ratio is 27.9%, and under such condition, the viscosity of the low-fat yolk sauce is 105% higher than that of the whole fat yolk sauce, and energy value thereof is 16.5% lower than that of the whole fat yolk sauce.
Owner:FENGYANG RUICHENG FOOD TECH
Recombined potato rice burger cake and making method thereof
The invention relates to the field of burger cake making, in particular to a recombined potato rice burger cake. The recombined potato rice burger cake comprises, by mass, 60 -70 parts of broken rice, 25-30 parts of potato powder, 3-10 parts of corn flour, 1-5 parts of pueraria powder, 1-3 parts of isolated soybean protein powder and 10-25 parts of water. The invention further relates to a making method of the recombined potato rice burger cake. The method includes the steps that the above raw materials are mixed and granulated, the granulated materials are heated and gelatinized, and the gelatinization temperature ranges from 120 DEG C to 145 DEG C; the gelatinized materials and the water are steamed for 15 minutes to 30 minutes according to the mass ratio ranging from 1:1 to 1:1.5, and a recombined potato rice burger cake green body is obtained; after baking, secondary cooling and packaging are conducted on the cooled recombined potato rice burger cake green body, the packaged finished product is warehoused and stored. The recombined potato rice burger cake is bright in color, rich in empyreumatique, elastic and glutinous, tasty and refreshing, rich in nutrition and low in energy value. By means of the recombined potato rice burger cake and the making method, quantitative and industrial production of the recombined potato rice burger cake is achieved.
Owner:INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
Method of producing a chocolate mass for producing chocolate with a reduced energy value
The invention relates to a method for producing a chocolate mass suitable for producing reduced-calorie chocolate food products. The method includes the following steps. A cocoa butter emulsion is prepared. Separately, a cocoa liquor / erythritol crumb is prepared. The crumb is then added to cocoa liquor or cocoa butter, and dietary fibre, to prepare a chocolate composition intended to produce dark chocolate or milk chocolate final products, depending on additional ingredients. The chocolate composition is mixed with the emulsion to produce a chocolate mass suitable for molding, forming, or other processing into final products. The process provides improvement in organoleptic indicators, such the intensity of the chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with reduced energy value or calorie count, and also improvement in such physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.
Owner:CHOCOLETTE SA
Preparation method for composite enzyme beverage
InactiveCN106962721APromote absorptionGreat tasteFood ingredient functionsFiltrationPleurotus nebrodensis
The invention discloses a preparation method for a composite enzyme beverage. The preparation method comprises the following steps: (1) preparation of mixed fermentation broth: separately preparing aloe fermentation broth, mulberry fermentation broth, rose flower fermentation broth, Pleurotus eryngii fermentation broth and Pleurotus nebrodensis fermentation broth, uniformly mixing the above fermentation broth according to a mass ratio of (1-5): (1-3): (1-3): (1-3): (1-3), and then carrying out fermentation at a temperature of 15 to 45 DEG C so as to obtain the mixed fermentation broth with a pH value of 2.0 to 4.6; (2) filtering: pouring the mixed fermentation broth into a colloid mill, carrying out smashing and emulsification and then carrying out sieve filtration with 80-to-100-mesh filter paper so as to remove small-particle residues; and (3) sterilization and storage: heating the filtered mixed fermentation broth to 90 to 100 DEG C for high-temperature sterilization, then rapidly cooling the mixed fermentation broth to a normal temperature of 0 to 4 DEG C so as to obtain the composite enzyme beverage, and then carrying out canning and storage. The composite enzyme beverage is easy to digest and absorb, low in fat content, capable of accelerating metabolism and rich in nutrients.
Owner:江苏中美澳萝生物科技股份有限公司
Method and apparatus for removing acoustic incident signal
ActiveUS8588865B2Reduce energy valueLower the volumeEar treatmentGain controlEngineeringElectrical and Electronics engineering
Owner:SAMSUNG ELECTRONICS CO LTD
Audio processing method and device
InactiveCN108198572AReduce energy valueEnergy value does not exceedSpeech analysisTransducer circuitsComputer scienceTotal energy
An embodiment of the invention provides an audio processing method and an audio processing device, wherein the audio processing method includes steps of acquiring a target mixed sound audio to be displayed, wherein the target mixed sound audio is formed by mixing multiple audio sections to be displayed, and every note in every audio section is stored with energy value; acquiring total energy valueof the target mixed sound audio; judging if the total energy value of the target mixed sound audio is more than the preset energy value, wherein the preset energy value is less than the energy valuecorresponding to the sonic boom; if the total energy value of the target mixed sound audio is more than the preset energy value, adjusting that the total energy value of the target mixed sound audio is less than or equal to the preset energy value. The audio processing method and the device can reduce the audio energy and avoid sonic boom.
Owner:ZHUHAI JUNTIAN ELECTRONICS TECH
Chocolate mass for producing chocolate with a reduced energy value (variants)
The invention relates to a chocolate mass suitable for producing reduced-calorie chocolate food products. The chocolate mass comprises a chocolate composition and an aqueous cocoa butter emulsion. The chocolate composition includes a crumb prepared using cocoa liquor and erythritol, cocoa liquor or cocoa butter, and dietary fibre, as well as additional ingredients depending on whether the final product is intended to be dark chocolate or milk chocolate. The emulsion contains cocoa butter and an aqueous phase. The resulting product provides improved organoleptic parameters, such as intensity of chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with a reduction of energy value (calories), and also improved physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.
Owner:CHOCOLETTE SA
Collagen garlic mayonnaise and preparation method thereof
InactiveCN105982294AIncrease contentPlay an emulsifying effectFood ingredient functionsDietary fiberAllium sativum
The invention discloses collagen garlic mayonnaise. The collagen garlic mayonnaise is prepared from the following raw materials in parts by weight: 18-20 parts of fresh eggs, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fibers, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 10-15 parts of wild jujube, 7-8 parts of preserved plum, 8-9 parts of sweetend roll, 8-10 parts of candy pomace, 2-2.4 parts of Rhizoma Atractylodis Macrocephalae, 2.3-2.4 parts of Lotus Plumule, and 2.3-3 parts of Folium Eriobotryae. The oat dextrin replaces part of salad oil, fat substitution rate is 27.9%, under the conditions, viscosity of low-fat mayonnaise is higher than that of whole-fat mayonnaise by 105%, and energy value of the low-fat mayonnaise is lower than that of the whole-fat mayonnaise by about 16.5%.
Owner:FENGYANG RUICHENG FOOD TECH
Terminal protective case, touch recognition method and device
ActiveCN106502328BImprove directivityIncrease signal strengthDigital data processing detailsTelephone set constructionsSonificationIdentification device
Owner:BEIJING XIAOMI MOBILE SOFTWARE CO LTD
Device for detecting human body microvessel ultrastructure through circular polarization side flow dark field imaging technique
ActiveCN106725345AImprove transmittanceImprove imaging clarityDiagnostics using lightSensorsHuman bodyBlood vessel
The invention relates to a device for detecting a human body microvessel ultrastructure through a circular polarization side flow dark field imaging technique. The device at least comprises a light source module capable of emitting linearly polarized light, a light modulating unit capable of modulating the linearly polarized light into circular polarized light, a lens unit capable of imaging an observed object in an amplifying mode, an imaging unit capable of imaging light reflected by the observed object and an image displaying module capable of processing the reflected light which is obtained through reflection of the lens unit and carries information of the observed object to form an image, wherein the light source module is located at the periphery of a lens the lens unit, and the light modulating unit is arranged in front of the light irradiation direction of the light source module. Accordingly, the device has the imaging performance which is better than that of a traditional imaging device; by arranging annular light sources at the lens part of a microscope objective to replace LED light sources which are originally arranged behind the microscope objective in the device, the distance between the light sources and the observed object is decreased, the light utilization efficiency is greatly improved, and then the energy value of a semiconductor laser can be decreased.
Owner:QINGDAO UNIV
A high-temperature high-emissivity infrared radiation coating and its preparation method and application method
The invention relates to a high-temperature and high-emissivity infrared radiation coating, a preparation method and a use method thereof. The technical scheme is as follows: the CuO-doped magnesia-chromium spinel fine powder, silicified expanded graphite, Guangxi white mud, elemental silicon powder, glass powder, silica sol, glycerol and citric ammonium nitrate are mixed with a planetary ball mill to obtain high temperature and high emission. rate infrared radiation coatings. The use method of the high-temperature and high-emissivity infrared radiation coating is as follows: by brushing or spraying, the high-temperature and high-emissivity infrared radiation coating is evenly coated on the surface of the industrial furnace wall, air-dried, and dried at 110-700 °C. Heat treatment under the condition of ℃ for 1 to 4 hours to obtain a high temperature and high infrared radiation coating. The invention has the advantages of low cost, simple process and convenient spraying, and has the characteristics of high infrared radiation rate in the 1-5 μm band and long service life in industrial furnaces above 1000° C. and without air isolation.
Owner:WUHAN UNIV OF SCI & TECH
Rosa multiflora egg yolk tonic sauce and preparation method thereof
InactiveCN105982302AIncrease contentPlay an emulsifying effectNatural extract food ingredientsFood ingredient as emulsifierAnimal scienceApple peel
The invention discloses Rosa multiflora egg yolk tonic sauce which is prepared from, by weight, 18-20 parts of fresh egg, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chick pea dietary fiber, 40-44 parts of soybean salad oil, 1.8-2 parts of table vinegar, 1-1.2 parts of refined salt, 1-2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 9-15 parts of shaddock peel, 6-10 parts of coke, 13-20 parts of pomegranate juice, 10-14 parts of apple peel, 1-1.5 parts of Rosa multiflora, 2.8-3 parts of Herba cistanche and 1-1.2 parts of corn stigma. Oat dextrin is adopted to replace part of salad oil, fat replacement ratio is 27.9%; under this condition, viscosity of low-fat mayonnaise is increased by 105% when compared with that of full-fat mayonnaise, and energy value of low-fat mayonnaise is lowered by 16.5% when compared with that of full-fat mayonnaise.
Owner:FENGYANG RUICHENG FOOD TECH
Momordica grosvenori concentrated juice and preparation method thereof
The invention provides a siraitia grosvenorii concentrated juice preparation method, which comprises: A) sterilizing siraitia grosvenorii, crushing, extracting, and carrying out solid-liquid separation to obtain an extract liquid; b) mixing the leach liquor, a color fixative, cation exchange resin and an acidophilic leavening agent for fermentation, and performing solid-liquid separation to obtain acidophilic fermentation liquor; c) adjusting the pH value of the acidophilic fermentation liquor to be alkaline, adding silica gel and a basophilic leavening agent for fermentation, and performing solid-liquid separation to obtain basophilic fermentation liquor; d) adjusting the pH value of the basophilic fermentation liquor to be acidic, passing through a nanofiltration membrane, and collecting trapped fluid; and concentrating and sterilizing the trapped fluid to obtain the momordica grosvenori concentrated juice. According to the method, the energy value can be reduced at the same time, the green taste similar to that of green grass is eliminated, and certain aromatic flavor substances are contained; meanwhile, the method does not need an independent decolorizing procedure, browning can be effectively inhibited in the concentrated juice fermentation process, and the browning substrate is greatly reduced in the fermentation process, so that the concentrated juice is not prone to secondary browning in the subsequent concentration, sterilization and storage processes.
Owner:HUNAN HUACHENG BIOTECH
A method for improving the pre-welding quality of the negative tab of high-power lithium-ion battery
ActiveCN109742306BReduce manufacturing costEnsure consistencySecondary cellsCell component detailsElectrical batteryUltrasonic welding
Owner:HEFEI GUOXUAN HIGH TECH POWER ENERGY
Bread composition with improved bread volume
InactiveCN102046015AExtended inflation timePinch and stability promotionBaking mixturesBakery productsDry weightPlant stanol ester
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and / or plant stanol ester composition in powder form, wherein the plant sterol ester and / or plant stanol ester composition in powder form comprises from 50 to 95% by weight plant sterol ester and / or plant stanol ester and from 5 to 50% by weight carrier. A preferred carrier is maltodextrin and a protein-containing component. The invention also relates to a dough composition and to said plant sterol ester and / or plant stanol ester composition in powder form.
Owner:RAISIO NUTRITION LTD
Resistant malt dextrin and preparation method thereof
The invention relates to the functional food field and in particular relates to resistant malt dextrin and a preparation method thereof. The resistant malt dextrin disclosed by the invention comprises the following components in percentage by mass: 24%-40% of (alpha-1),6-glucosidic bond, 3%-6% of (alpha-1),2-glucosidic bond, 5%-10% of (alpha-1),3-glucosidic bond, and 44%-68% of (alpha-1),4-glucosidic bond. The preparation method of the resistant malt dextrin comprises the following steps: (1), preparing roasted dextrin by roasting starch, and preparing a roasted dextrin aqueous solution; (2), adjusting the pH value of the roasted dextrin aqueous solution to 7.0-8.0, and adding alpha-amylase for carrying out hydrolysis; (3), inactivating the alpha-amylase when the DE (Dextrose Equivalent) value of the roasted dextrin aqueous solution reaches 10-20, and filtering to obtain a hydrolysis intermediate product; and (4), hydrolyzing the hydrolysis intermediate product by starch branching enzyme to prepare the resistant malt dextrin. The resistant malt dextrin disclosed by the invention has an obvious effect in lowering blood sugar, and has obvious advantages in comparison with the similar dietary fiber products.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Multi-robot collaborative assembly line balancing method considering energy efficiency
PendingCN113821972AReduce energy valueEnergy industryDesign optimisation/simulationLocal search (optimization)Control engineering
A multi-robot collaborative assembly line balancing method considering energy efficiency is characterized in that in the first part process, the multi-robot collaborative assembly line balancing problem considering energy efficiency is constructed, and optimization targets comprise the takt time of an assembly line, the total energy consumption in the assembly process and the total robot input cost; and in a second process, the method includes constructing a multi-objective hybrid empire competition algorithm (MOHICA), wherein the multi-objective hybrid empire competition algorithm comprises empire initialization, intra-empire assimilation, an LAHC algorithm for local search, intra-empire updating and colonies competition. The RALBP multi-target optimization research of multi-robot collaborative assembly based on energy efficiency is provided, and the total energy consumption of the assembly line and the total investment cost of the robots are reduced as much as possible while the rhythm of the assembly line body is ensured.
Owner:TONGJI UNIV
Control method of air-conditioning unit and air-conditioning unit
ActiveCN112303826BGuaranteed control effectSimple structureMechanical apparatusSpace heating and ventilation safety systemsEnergy regulationControl engineering
Owner:QINGDAO HAIER AIR CONDITIONING ELECTRONICS CO LTD +2
Construction and receiving method of superwide band pulse wave signal
InactiveCN100347966CReduce energy valueImprove bit error characteristicsTransmissionWave shapeBroadband
Owner:HARBIN INST OF TECH
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