13 results about "Freezing point" patented technology

A coolant composition includes a mineral oil or a synthetic oil and a surfactant, in which a conductivity of the coolant composition is lower than 0.1 μS / cm, and the surfactant is a nonionic surfactant that is a fatty acid ester having a freezing point of lower than −15° C. and having a cyclic structure.

The present application relates to the field of food processing technology, and provides a method and a device for purine reduction, and an equipment and an electronic equipment and a storage medium. The method for purine reduction includes the following steps: first cooling step: performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point. By performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point, the activity of ATP-degrading enzyme in the food material to be treated can be rapidly inhibited, which can quickly and effectively inhibit the generation of hypoxanthine, thereby reducing the generation of hypoxanthine, reducing the risk of hyperuricemia and gout, and having little effect on the taste and quality of the food material.

To provide a household refrigerator that can store food while suppressing chilling damage and maintaining its quality. [Solution] In this embodiment, the household refrigerator 1 has a control unit 45 that repeatedly performs a refrigeration cooling operation to cool the refrigerated storage compartment and a freezing cooling operation to cool the freezer compartment, while repeatedly performing a cooling and preservation operation to adjust the refrigerated storage compartment to a first temperature above the freezing point, and a recovery operation to adjust the refrigerated storage compartment to a second temperature higher than the first temperature to recover from low-temperature damage to food. The control unit performs such a procedure that the total time for performing one cooling and preservation operation and one recovery operation is longer than the total time for performing one refrigeration cooling operation and one freezing cooling operation.

The present application relates to the technical field of oil production engineering, and particularly relates to a method for determining water-mixing and temperature-raising parameters of an oil well wellbore, which aims to solve the technical problem that the water-mixing and temperature-raising process cannot determine the water-mixing amount and the mixed water temperature in the related art. The method for determining water-mixing and temperature-raising parameters of an oil well wellbore comprises the following steps: S1: finding out a relationship function corresponding to the wellhead produced liquid temperature and the produced liquid amount of an oil well in different seasons; S2: according to the produced liquid amount Q1 of a target oil well, selecting a corresponding relationship function to calculate the original produced liquid temperature T1 of the target oil well; S3: setting a new produced liquid temperature T0 of the target oil well, and according to an energy conservation calculation formula Q2T2=k(Q1+Q2)T0-Q1T1, calculating the required water-mixing amount Q2 and the water-mixing temperature T2 of the target oil well, wherein T0 is greater than the crude oil freezing point of the target oil well, and the coefficient k is 0.7-1. According to the production basic data of the oil well, the method simulates and calculates the required water-mixing amount and the water-mixing temperature of the wellbore water-mixing and temperature-raising process, and provides data guidance for the wellbore water-mixing process.

The application discloses a fruit-flavored frozen beverage and a preparation method thereof, and relates to the technical field of frozen beverages. By controlling the total sweetness and total acidity in the formula, and then controlling the sweet-acid ratio of the formula according to different types of fruits, the frozen beverages with different flavors have relatively suitable flavors and are neither too sour nor too sweet. In addition, on the basis of a suitable sweet-acid ratio, by controlling the range of the total sweetness, the freezing point of the frozen beverage can be controlled, the mouth-melting property of the obtained frozen beverage product is better, the anti-freezing property is relatively suitable, the taste and flavor of the product do not change due to thawing and re-freezing during the shelf life, and the product does not become too hard during eating, which affects the eating experience of consumers.

A fluid dispensing device and method for adjusting an amount of hygroscopic fluid dispensed to an analytical substrate by a fluid ejection cartridge. The fluid dispensing device includes a fluid droplet ejection head disposed on a fluid cartridge containing a hygroscopic fluid; and a hygroscopic fluid cooler configured to determine a freezing point of the hygroscopic fluid.

1. Name of the product in this design: Automatic Pour Point Tester for Petroleum. 2. Application of this design: This design is used for the automatic detection and analysis of the pour point and freezing point of petroleum and petroleum products. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

A freezing point depressant (FPD) fluid distribution apparatus and ice protection system for a propeller blade, the apparatus comprising an upper section and a lower section, wherein the upper section is configured to distribute FPD fluid to the low pressure side of a propeller blade, and the lower section is configured to distribute FPD fluid to the high pressure side of a propeller blade, and wherein the upper and lower sections each comprise one or more FPD fluid chambers, the or each FPD fluid chamber comprising an associated fluid-permeable cover.

A measurement device and method for thermal characteristics of frozen soil based on a thermal pulse method, comprising heating the cylindrical heating probe with the heater at a constant power; the first temperature probe detects the temperature of the cylindrical heating probe and uploads it to the cloud via the transmission unit, while data recorder displays the temperature data of the first temperature probe and the second temperature probe in real-time; the temperature of the cylindrical heating probe is maintained at a constant level; by heating the frozen soil sample with the cylindrical heating probe, the temperature breakthrough curve of the frozen soil sample is obtained, then the volumetric diffusivity and volumetric thermal conductivity of the frozen soil sample is obtained. This invention can effectively keep the maximum spatial temperature below the freezing point, thereby enabling the estimation of the overall thermal characteristics of quartz sand and ice content.

The application discloses a freezing point withering tea making process and relates to the technical field of tea making. The process comprises the following steps: spreading, freezing point withering, centrifugation, rolling, fermentation and drying. The freezing point withering is carried out for 6 hours in an environment with a temperature of-38 DEG C. The centrifugation is carried out twice by a centrifugal machine. The first centrifugation is carried out at a rotating speed of 1200 r / min for 20 min. The second centrifugation is carried out at a rotating speed of 2600 r / min for 15 min. The tea is placed into a rolling machine, the pressure is set to 2 pounds, and the rolling is carried out for 45 min. The fermentation humidity is controlled to be 95%-99%, and the temperature is controlled to be 20 DEG C. The tea is dried twice by a dryer. The first drying is primary baking, the temperature is set to 120 DEG C, and the duration is 1 h. The second drying is secondary baking, the temperature is set to 75 DEG C, and the duration is 1 h. The freezing point withering method replaces the withering process, and the freezing point withering is used to replace the original withering, thereby greatly saving time, saving the time occupied by withering, and saving the equipment, occupied area, energy consumption and other aspects.

The disclosure is a cold storage material containing: a cold storage material main agent formed from water and a melting point adjuster; and a freezing point adjuster. The melting point adjuster includes a plurality of types of inorganic salts and an organic compound. Anions of the plurality of types of inorganic salts are all chlorine, and cations of the plurality of types of inorganic salts include at least sodium. The freezing point adjuster is a salt having a functional group that is identical to a cation included in any of the plurality of types of inorganic salts, and the salt has a temperature dependence of saturated solubility in pure water that decreases by 30% or more at a water temperature from 20° C. to 0° C.

The application belongs to the technical field of liquid alloy materials, and discloses a gallium-based liquid alloy material with a low freezing point and a preparation method thereof.The liquid alloy material is composed of raw materials with the following mass fractions: 79-86 parts of gallium, 6-14 parts of indium, 3.5-6.0 parts of tin, 1-4.5 parts of zinc, 0-0.2 parts of copper, and 0-0.1 parts of silver.The application precisely focuses on the core demand of liquid cooling heat dissipation, and clearly distinguishes the melting point and the freezing point of the gallium-based alloy;for the application scene of the high-cold region as low as-40 DEG C, the alloy component distribution ratio is optimized, the product with a freezing temperature as low as-47 DEG C can be obtained, the lowest freezing point (-45.6 DEG C) of the prior art is further reduced, the application limitation of the liquid cooling coolant under the high-cold environment is effectively broken, the technical advantage is prominent, and the application is suitable for the heat dissipation demand of high-power equipment.

This invention discloses a method for preparing a collagen scaffold based on dynamic temperature control, and the collagen scaffold itself, relating to the field of biomedical materials technology. The method includes: preparing a collagen slurry; injecting the collagen slurry into a mold with insulated sidewalls and a heat-conducting bottom; implementing dynamic temperature-controlled directional freezing through pre-cooling and isothermal nucleation, cold source pre-cooling, linear continuous cooling freezing, and low-temperature shaping; followed by freeze-drying and post-processing to obtain the collagen scaffold. This invention avoids random, explosive nucleation by forming uniform, fine ice crystal nuclei near the freezing point through pre-cooling and isothermal nucleation; cold source pre-cooling and isothermal stabilization avoids unsteady temperature fields caused by cold source temperature fluctuations; and linear continuous cooling precisely controls the unidirectional growth rate of ice crystals, synergistically achieving a high degree of orientation of collagen fibers and a uniform distribution of axial pore size in the scaffold. The resulting collagen scaffold possesses high orientation, small pore size fluctuations, and excellent mechanical properties and biocompatibility, and can be widely used in the repair of oriented tissues such as tendons, ligaments, and nerves.