39 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.

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.

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 invention relates to an icing detection method of an ice crusher, which is applied to a controller of the ice crusher, and the method comprises the following steps: in a stable observation time period of a refrigeration stage, obtaining a current temperature of a mixture and a current stress signal of a stirring part in a stirring process; determining a target freezing point corresponding to the mixture, and setting a dynamic detection temperature window based on the target freezing point; when the current temperature falls into the dynamic detection temperature window, performing multi-frequency energy analysis on the current stress signal to obtain a multi-frequency energy value; determining a normal stress fluctuation value corresponding to the stress response of the stirring part at the current temperature; and if the multi-frequency energy value exceeds the preset multiple of the normal stress fluctuation value, it is judged that the ice crystal adhesion risk exists, and the refrigeration system is controlled to execute intervention operation. According to the invention, the abnormal icing condition of the ice crusher can be identified.

The invention relates to the technical field of laundry products, in particular to a low-temperature high-concentration washing liquid and a preparation method thereof. The cleaning agent is prepared from the following components in percentage by weight: 38% of isomerized 1307, 28% of secondary alcohol aeo-9, 10% of propylene glycol, 0.3% of compound enzyme, 2% of glycerol, 21.2% of deionized water and 0.5% of essence. According to the low-temperature high-concentration washing liquid and the preparation method thereof, the isomerized 1307 and the secondary alcohol AEO-9 are compounded according to a specific proportion, and the synergistic anti-freezing effect of the propylene glycol and the glycerol is combined, so that the freezing point of a system is remarkably reduced, the pH value can be adjusted according to the actual situation, and the low-temperature high-concentration washing liquid is prepared. The prepared washing liquid can still keep good fluidity after being stored for a long time at 0 DEG C or even lower temperature, is free of crystallization and solidification, and solves the problem of freezing of highly concentrated products in winter.

The long-distance horizontal freezing fixed-point pressure relief method comprises the steps that firstly, an orifice device is installed, horizontal pressure relief holes are drilled in the positions corresponding to the orifice device, at least two pressure relief holes with different heights are formed in the same vertical plane, and the horizontal depths of the pressure relief holes with different heights are different; a pressure relief pipe is arranged in the pressure relief hole at the second height or at the second height and below the second height; and finally, the pressure relief hole corresponding to the area needing pressure relief is selected, and the orifice device corresponding to the pressure relief hole is opened for pressure relief. The pressure relief holes with different heights are matched to perform pressure relief on the whole section of long-distance area, and each pressure relief hole only performs pressure relief on the pressure relief area within a certain distance, so that the phenomenon that the pressure is easy to relief at the position close to the hole opening and the pressure relief effect is poor at the position far away from the hole opening is avoided; and therefore, the pressure relief uniformity of the whole long-distance pressure relief area is improved, and the technical problem of uneven deformation of the stratum caused by poor pressure relief uniformity of an existing pressure relief mode is solved.

The invention relates to air transport and is intended for preventing the formation of ice on the outer surfaces of aircraft. An anti-icing coating on a protected surface (1) contains a water-soluble adhesive layer (2), and solid particles (3) of a freezing point depressant which have a linear size of not more than 0.2 millimetres. The water-soluble adhesive layer reduces the adhesive strength of ice, and the given size of the particles (3) causes a minimum of added aerodynamic resistance. A method and means for applying the coating are also proposed.

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 preparation method comprises the following steps: adding purified water and an enzyme preparation into lard oil, and carrying out enzymolysis for 20-60 minutes under the conditions that the temperature is kept at 40-65 DEG C and the pH value is 5-8, so as to obtain enzymatic hydrolysate; taking the enzymatic hydrolysate, adding reducing sugar, amino acid, spices and fresh food, fully mixing, carrying out Maillard reaction at the reaction temperature of 90-130 DEG C for 15-60 minutes, and sieving to obtain an oil-phase reaction solution; and taking the oil-phase reaction liquid, adding vegetable oil and an emulsifier, fully mixing, passing through a colloid mill, and homogenizing to obtain the flavored animal fat. The flavored animal fat with the low freezing point prepared by the invention can provide the mouth feel of the animal fat after being added into a terminal product, is not easy to solidify, and can effectively improve the state of the animal fat.

Freezing device or thawing device for a medium (2) to be frozen or thawed comprising - a chamber (3) configured for receiving at least one container (4), preferably at least one bottle, filled with the medium (2), preferably a pharmaceutical liquid, and configured for receiving a heat transfer liquid (5) which has a lower freezing point than the medium (2), - and at least one flexible membrane (6) configured to separate the at least one container (4) from the heat transfer liquid (5), wherein the freezing device (1) has the function that the medium (2) in the at least one container (4) is frozen or thawed by transferring heat from the medium (2) through the at least one container (4) and the at least one membrane (6) to the heat transfer liquid (5), or vice versa.

The application discloses a kind of super-low freezing point condensate oil freezing point test experimental device and method, the experimental device includes support system, cooling system, sample placement system, temperature testing device;The sample placement system includes glass test tube and the sealing plug of sealing the glass test tube, the glass test tube is used to hold condensate oil to be tested, and the lower part of the glass test tube is equipped with three parallelly arranged scale lines A, B, C from bottom to top;The temperature testing device is used for testing the temperature of the condensate oil to be tested by passing through the sealing plug;The cooling system includes glass sleeve, isolation glass bottle, open glass bottle, the glass test tube is arranged in the glass sleeve, the glass sleeve is arranged in the isolation glass bottle, and the isolation glass bottle is arranged in the open glass bottle;The support system has height adjustment and rotation function.The application can predict freezing point in advance, and can efficiently test the freezing point of super-low freezing point condensate oil.

The invention discloses a radio frequency assisted freezing system which comprises a radio frequency generation module, a radio frequency processing module, a low-temperature freezing module and an optical fiber temperature measurement module, the radio frequency generation module can provide stable pulse radio frequency signals and comprises a radio frequency generator, a relay pulse generator and an impedance matcher, and the relay pulse generator and the impedance matcher are electrically connected with the radio frequency generator. The radio frequency processing module is used for providing a radio frequency action space for food and comprises a radio frequency processing device, the low-temperature freezing module can provide freezing cooling capacity for the system and comprises a low-temperature refrigerator, the impedance matcher and the radio frequency processing device are arranged in the low-temperature refrigerator, and the optical fiber temperature measuring module is arranged on the outer side of the low-temperature refrigerator; and the optical fiber temperature measurement module is used for accurately monitoring the food temperature. Through the synergistic effect of the radio frequency field and low-temperature freezing, the crystallization process of water molecules in the food can be effectively interfered, the food is promoted to generate an obvious supercooling phenomenon, a large number of ice nucleuses are formed at the temperature lower than the freezing point in an explosive mode finally, and the final quality of the frozen food is greatly improved.

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.

The utility model relates to an experimental platform for measuring a freezing point. The experimental platform comprises a tabletop, a base is arranged on the tabletop, a cold light source and an experimental box are arranged at the two ends of the base respectively, a first track and a second track are arranged at the end, close to the experimental box, of the base, a CCD camera is arranged on the first track, and a thermal infrared imager is arranged on the second track. The phase change experiment box has the beneficial effects that phase change physical experiment conditions are jointly adjusted by adjusting the humidity and the temperature in the experiment box, the icing phase change process under different humidity or other phase change environments and temperatures is realized, and the process is clearly shot at a high speed.

The invention belongs to the technical field of wine making, and discloses a concentrated wine making method of liquid fermented wine, which comprises the following steps: according to different concentration requirements, adopting a freezing cabin (chamber) freezing mode, a freezer immersion freezing mode, a freezing container low-position (bottom-position) freezing mode and a liquid inert gas injection bottom-position freezing mode; the environment temperature, the temperature of the freezer or the temperature of the bottom of the freezing container reach the freezing point of the needed alcohol content, meanwhile, the alcohol content is monitored through an alcohol content sensor in combination with a manual monitoring mode, and finally the wine with the needed concentration is obtained. The invention discloses a novel method for concentrating liquor in the field of spirit brewing. In the concentration process, more fruit fragrance, grain fragrance, color and nutritional ingredients of the wine making raw materials can be reserved; according to component retention requirements, the liquor is subjected to liquid stabilization and filtration at different temperatures, and components needing to be retained or filtered out can be accurately controlled; and novel wine products can be directly produced, and the concentrated wine liquid prepared by freezing can also be used as blended wine of distilled wine, so that wine products with richer fragrance and content can be produced.

A method of cleaning a contaminated surface, such as cleaning the elongate interior lumen of an endoscope contaminated with flesh, bone, blood, mucous, faeces or biofilm, said method comprising the steps of: providing a suspension of solid particles in a liquid to said contaminated surface, and flowing said suspension along said surface thereby to remove contaminant from the surface. The suspension is preferably an ice slurry, where the solid material is ice crystals. The slurry preferably has a solid fraction between 50-85% by volume. A freezing point depressant may be present.

The invention relates to a low-freezing-point infiltration and visualization integrated detection method for improved saline soil in a seasonal frozen region. Cooperative improvement is realized around three links of low-temperature, constant-temperature and constant-flow liquid supply, in-situ visualization imaging and synchronous control and quantitative identification. The method comprises the following steps: stably supplying a tracing solution with the freezing point lower than 0 DEG C in a range of-5 DEG C to + 5 DEG C; the continuous wetting and infiltration process of the surface layer of the soil sample is kept uninterrupted; a non-destructive in-situ observation window is constructed through fixed geometry and exposure combination of a wedge-shaped or cutting edge transparent observation module, an industrial camera and annular illumination; the central control and data processing module is used for implementing timestamp alignment and closed-loop coordination on pump speed, temperature control, illumination and imaging; according to the system, interface and alignment errors are reduced, energy consumption and arrangement complexity are reduced, repeatability, comparability and efficiency of tests are improved, and a standardized data basis is provided for mechanism research, parameter inversion and model calibration under the condition of an indoor rack / transparent soil column.

The invention relates to the technical field of food processing, in particular to a processing method of coconut flavor food and a product thereof. The coconut meat is squeezed under the condition that the melting point of the coconut oil is lower than the melting point of the coconut oil and the freezing point of the coconut oil is higher than the freezing point of water by utilizing the characteristic that the coconut oil is solidified at low temperature, so that solid oil crystals are intercepted by a fiber network, water-soluble components are efficiently separated out in a liquid state, high-fat coconut residues and low-fat micro-emulsion coconut milk are obtained, the coconut milk does not need to be demulsified, and nutrients are completely reserved; the high-fat coconut residues are liquefied and squeezed to obtain coconut oil and coconut fibers; coconut fibers are subjected to a fluid cavitation process and spray drying to obtain activated coconut fiber powder, and the solubility and emulsion stability of the activated coconut fiber powder are greatly improved; by adding the coconut oil, the hygroscopicity and caking tendency of the coconut water powder are effectively reduced; dough ductility is remarkably improved through the coconut fiber powder, and the phenomena of surface cracks and disc sticking of baked products are reduced.

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.

The application discloses an oil cup liquid level detection method, device, equipment and storage medium, which is applied to a range hood. The method comprises the following steps: in the case that the temperature information of the oil cup is greater than the freezing point of water, the first liquid level height in the oil cup is acquired; in the case that the first liquid level height is greater than a first preset liquid level threshold, the ambient temperature is acquired; the first liquid level height is the sum of the water level height and the oil level height in the oil cup; in the case that it is determined according to the ambient temperature that the water in the oil cup has a freezing risk, the liquid level height is predicted according to the water level height and the oil level height, and the target liquid level height is obtained; the target liquid level height represents the height of the liquid level in the oil cup when the water in the oil cup is in the freezing state; in the case that the target liquid level height is greater than or equal to a second preset liquid level threshold, the oil cup is subjected to water removal treatment; the second preset liquid level threshold is greater than the first preset liquid level threshold; the application can not only reduce the overflow risk, but also reduce the frequency of pouring oil.

A device equipped with a tank (30) comprises: a tank (34a, 34b) storing gas to be supplied to a gas consuming device (32); a receiving device (42) coupled to a gas supply nozzle (20) of a gas supply device (10); a filling port (36) connecting the tank to the receiving device; and a determining unit (60) configured to determine whether there is a leakage of gas from the filling port, wherein the receiving device incorporates a shut-off valve preventing backflow of gas from the filling port, and the determining unit is configured to determine whether there is a leakage of gas from the filling port based on a pressure drop in the filling port per unit of time.after the gas, cooled to a temperature below the freezing point of water, has been conveyed from the gas supply device via the receiving device and the filling passage to the tank, and the filling of the tank with the gas is complete, if (i) the temperature of the receiving device is greater than or equal to a predetermined temperature at which water does not freeze, and (ii) the pressure in the filling passage, in a state in which all valves (46a, 46b, 41, 58) for opening and closing the filling passage are closed, is greater than a first pressure which is greater than atmospheric pressure.

The invention discloses a food material processing method of refrigeration equipment, the refrigeration equipment and a controller, and belongs to the technical field of refrigeration equipment. The refrigeration equipment comprises a fresh-keeping container, a saline water bin and an air door, and the method comprises the steps that under the condition that target food materials are placed in the fresh-keeping container, saline water in the saline water bin is released into the fresh-keeping container, so that the target food materials are pickled; under the condition that the pickling of the target food material meets a preset condition, releasing the saline water in the fresh-keeping container; and after the saline water in the fresh-keeping container is released, an air door is controlled to be opened, so that the temperature of the target food material is reduced to the preset temperature. According to the embodiment of the invention, the salt water is used for performing pickling pretreatment on the food materials, so that the freezing point of the food materials is reduced, the salt water is released after pickling is completed, and the air door is opened for cooling and storing the food materials, so that the food materials can be stored without freezing at a lower temperature, and the fresh-keeping capability of the refrigeration equipment on the food materials is improved.

The invention discloses a control method of a smoothie machine, the smoothie machine and a storage medium, and relates to the technical field of smoothie machines, and the disclosed control method of the smoothie machine comprises the steps that in the working process of the smoothie machine, the temperature change condition of raw materials in the smoothie machine is determined; if the temperature change condition meets a preset temperature change condition, determining whether the concentration of a target component meets a preset concentration condition or not according to the current raw material temperature and a preset freezing point limit value corresponding to the target component in the raw material; and if yes, outputting alarm information, and controlling components of the smoothie machine to execute a shutdown action. According to the technical scheme, the preparation effect of the smoothie is improved, and meanwhile, the influence of the improper target component concentration on the performance of the smoothie machine is reduced.

A method for producing an article and a system associated with the method are provided. The method includes providing a green part, cooling the green part to a temperature below the freezing point of the ink to form a hardened mass and loosely-attached powder particles, and removing the loosely-attached powder particles. The green part includes powder particles, an ink, and optionally a binder. The loosely-attached powder particles removed from the green part may be recycled and reused.

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.