30results about How to "Reduce high temperature time" patented technology

The invention relates to a process for preparing L-ofloxacin and ofloxacin which consists of, charging solution into 2-(2,3,4,5-tetrafluorobenzoyl-3-ethoxy-ethyl acrylate crude product, freezing, dropping L-amino propanol or DL-amino propanol, thermal insulating till the completion of conversion, alkalizing, reacting at the temperature of 50-90 deg. C, charging N-methyl piperazine into mother liquor, stirring for reaction 1-3 hours at 55-95 deg. C, decompressing and reclaiming N-methyl piperazidine, thermal insulating, plunging reaction liquor into water, agitating, cooling down and filtering, charging water and acid into filtrate, stirring, inversing flow till the completion of hydrolysis, adjusting the pH=7.0 with alkali liquor, extracting by adding in solvent extraction reagent, and concentrating the extract layer.

The invention discloses processing, packaging and storage methods of pecans, and belongs to the technical field of processing and storage of nut foods. The method includes: (1) preparation of raw materials; (2) preparation of seasoning liquid; (3) steaming, frying and seasoning of raw materials; (4) composite film, iron deoxidizer, vacuum packaging; (5) bagging The product is directly marketed or stored in a warehouse at 7-13°C until the end of the storage period. This method greatly improves the steaming and soaking process of the traditional method, is low in cost, simple and easy to implement, and has a significant effect on inhibiting the hydrolytic rancidity and oxidative rancidity of hickory oil, so that the shelf life of its products is changed from 4 to 4 times that of the traditional method. -6 months extended to 10-12 months, all physical and chemical indicators have reached the industry standard. This method is suitable for popularization and application by hickory processing factories and large sellers.

The invention discloses a production method of an original waxberry leisure food. The production method comprises the steps of carrying out ozone water treatment on fresh fruits, soaking the treated fruits into a 5% salt solution, draining, drying at three temperatures until the content of water is 10%-18%, cooling, placing into an aluminizing foil bag and then sealing to obtain the finished product. In the production method, the loss of original nutrition ingredients of waxberry, caused by production methods of salting, sugaring or adding other food additives, is reduced, a large quantity of pesticide residues are removed, and three-temperature drying is combined to remain the nutrition of the waxberry fruit well. The produced dried waxberry fruit remains the original taste of the waxberry and is good in mouthfeel, green, safe and good in commodity.

The invention discloses a layered ignition device for in-situ combustion. According to the layered ignition device for the in-situ combustion, an electric ignition device is arranged in a cavity of a Pupping oil pipe, an insulated pipe sleeves the Pupping oil pipe, and a casing sleeves the insulated pipe; the electric ignition device comprises an electric igniter cable and an electric igniter heating section, and the electric igniter cable is connected with a power supply; a first annular space forms between the casing and the insulated pipe; a second annular space forms between the insulated pipe and the Pupping oil pipe; a first packer and a second packer are arranged in the first annular space at intervals, and an upper gas filling space remains between the first packer and the second packer; an upper gas distribution device located in the upper gas filling space is arranged on the insulated pipe; a reinforced heat transfer device comprises a winding section and two contact sections; when the temperature of the Pupping oil pipe is lower than a preset value, the reinforced heat transfer device integrally winds the Pupping oil pipe, and when the temperature of the Pupping oil pipe is larger than or equal to the other preset value, the contact sections are supported to contact with the insulated pipe.

The invention discloses a low-temperature deodorization and high-temperature deacidification process capable of inhibiting trans-fatty acid of peanut oil. The process specifically comprises the following steps: (1) degumming; (2) de-coloring; (3) carrying out low-temperature deodorization; (4) carrying out high-temperature deacidification. A packing tower is additionally arranged behind a plate tower of a deodorization and deacidification process, and an alkali refining neutralization reaction section is removed; oil is uniformly distributed in a thin film form and a manner of directly adding saturated steam from the bottom is adopted to effectively remove undesirable odor; high-temperature time of an oil product is shortened; two sets of packing deacidification towers are additionally arranged, wherein the temperature of the #1 deacidification tower is controlled to be 260 DEG C and is used for instantly distilling to remove a large part of acid value, and the temperature of the #2 deacidification tower is controlled to be 265 DEG C and is used for removing the acid value in the oil again, so that the acid value of finished-product oil is reasonably controlled; furthermore, the time of staying at a high-temperature section of the oil is short, the content of the trans-fatty acid is only increased by 0.2 percent to 0.3 percent and the acid value can be controlled to be about 0.1; the alkali refining neutralization section is removed so that the loss of neutral oil is reduced and the yield is improved; the consumption is reduced by about 0.03 percent to 0.05 percent by one acid value; meanwhile, a plasticizer and the acid value in the oil product can be effectively removed.