K-Patents食品和饮料行业应用

2.01.00 酒精蒸馏

       2.01.01 Rum

2.02.00 葡萄酒

       2.02.01 葡萄酿酒工艺
       2.02.02 葡萄酒界面识别

2.03.00 啤酒酿造工艺

2.04.00 果汁和软饮料

       2.04.01 果汁蒸发
       2.04.02 果汁混合

2.05.00 乳品

       2.05.01 乳清分离工艺
       2.05.02 牛奶蒸发和喷射干燥

2.06.00 咖啡和茶

       2.06.01 茶叶反渗透膜过滤提取

2.07.00 鸡蛋工艺
2.08.00 溶糖
2.09.00 果酱Jam Cooking
2.10.00 烟草工艺
2.11.00 番茄酱蒸发

       2.11.01 Tomato Ketchup and Sauces from Tomato Concentrate Plant

2.12.00 豆油制品
2.13.00 食品和饮料界面识别
2.14.00 口香糖涂层
2.15.00 甜甜圈糖衣
2.16.00 布丁
2.17.00 酵母提取

 

2.01.01 Rum

Rum is a distilled beverage made from sugar cane by-products, such as molasses and sugar cane juice, by using fermentation and distillation. The distillate, a clear liquid, is usually aged in oak barrels or in similar devices.
Ref. 2.01.01 Rum (pdf)

To top of the page

2.02.01 葡萄酿酒工艺

Modern harvesting and winery techniques have had an impact on the wine production methods. Grapes are harvested and transported to gathering sites. After weighing and separation from the stalks, the grapes are ground to produce, which is termed as grape must. If the wine producer receives grapes from various vineyards, each particular crop supplied is processed separately. The price paid for each separate crop depends on the quantity and the quality of grapes, delivered by the grape producers.
Ref. 2.02.01 Wine Grape Processing (pdf)

To top of the page

2.02.02 葡萄酒界面识别:

Many processing plants use the same filling station for a range of different products. For example, wine factories run wines from different barrels in the same station. High-speed in-line filling machine operations can be improved by utilizing real-time Refractive Index measurement technology. Automated monitoring and control of the CIP cleaning process allows wines to be switched without the need for a shutdown. This way, an increased productivity is achieved without compromising the end product.
Ref. 2.02.02 Wine Interface Detection (pdf)

To top of the page

2.03.00 啤酒酿造工艺:

Overview of process control
Ref. 2.03.00 Beer Brewing Process (pdf)

To top of the page

2.04.01 果汁蒸发:

Fruit juice concentration requires the partial removal of water content so that all the solid components such as fruit sugars, minerals and vitamins are left in a more concentrated solution. The purpose of concentration is to ensure longer storage life and easier transportation.
Ref. 2.04.01 Juice Evaporation (pdf)

To top of the page

2.04.02 果汁混合:

Juice is prepared through mechanical squeezing of fresh fruits or vegetables. Juice always has 100 % fruit content. Nectar is also made from fruit or vegetables but with added sugar and it may have a juice content of 25-99 %. Still drinks have a juice content of 0-24 %, which can come from fruit, vegetable or other flavourings. A highly automated process is essential for achieving precise in-line juice blending. This is necessary because instabilities in the juice concentrate and water flows, caused by variations in tank contents and pumping rates, lead to fluctuations in the concentrate/water ratio. These fluctuations are difficult to control when using traditional blending methods.
Ref. 2.04.02 Juice Blending (pdf)

To top of the page

2.05.01 乳清分离工艺:

Whey is a liquid residue of cheese and casein production, which contains large amounts of food protein. Whey comprises 80-90 % of the total volume of milk entering the process. It also contains about 50 % of the nutrients of the milk: protein, lactose, vitamins and minerals. Whey protein concentrate (WPC) is processed by ultrafiltration (UF). Also, reverse osmosis (RO) or diafiltration are used. UF is the most widely used process of membrane filtration (fractionation) in the dairy industry. The principle of these processes is that a membrane restricts the passage of particles over a certain size. For example, in UF large particles like fats and proteins are retained (retentate), while small particles, like salts and sugars, pass through the membrane (permeate).
Ref. 2.05.01 Whey Separation Process (pdf)

To top of the page

2.05.02 牛奶蒸发和喷射干燥:

Evaporated and condensed milk are two types of concentrated milk, which the water has been removed from. Evaporated milk (also called unsweetened condensed milk) is concentrated to one-half or less of its original bulk. This is done by evaporation under high pressures and temperatures, without the addition of sugar, and usually containing a specified amount of milk fat and solids. Condensed milk is evaporated milk, often with added sugar. The milk is then canned for consumer consumption and commercial use. Powdered milk is made by evaporating milk to a totally dehydrated powder. One purpose of drying the milk is to preserve it. Another purpose is to reduce its bulk for economical transportation. Baby milk, or infant formula, is primarily used as a substitute for human milk. The finished product is either supplied as a dried powder, or as a canned or bottled liquid.
Ref. 2.05.02 Milk Evaporation and Spray Drying (pdf)

To top of the page

2.06.00 咖啡和茶:

Overview of process control
Ref. 2.06.00 Coffee and Tea (pdf)

2.06.01 茶叶反渗透膜过滤提取:

Overview of process control
Ref. 2.06.01 Tea Extract Reverse Osmosis (RO) Membrane Filtration (pdf)

2.07.00 鸡蛋工艺:

Overview of process control
Ref. 2.07.00 Egg Process (pdf)

2.08.00 溶糖:

Overview of process control
Ref. 2.08.00 Sugar Dissolving (pdf)

2.09.00 果酱Jam Cooking:

Overview of process control
Ref. 2.09.00 Jam Cooking (pdf)

2.10.00 烟草工艺:

Overview of process control
Ref. 2.10.00 Tobacco Process (pdf)

2.11.00 番茄酱蒸发:

Overview of process control
Ref. 2.11.00 Tomato Paste Evaporation (pdf)

2.11.01 Tomato Ketchup and Sauces from Tomato Concentrate Plant:

Overview of process control
Ref. 2.11.01 Tomato Ketchup and Sauces from Tomato Concentrate Plant (pdf)

2.12.00 豆油制品:

Overview of process control
Ref. 2.12.00 Soybean Oil Production (pdf)

2.13.00 食品和饮料界面识别:

Overview of process control
Ref. 2.13.00 Food and Beverage Interface Detection (pdf)

2.14.00 Chewing Gum Coating:

Overview of process control
Ref. 2.14.00 Chewing Gum Coating (pdf)

2.15.00 Donuts Sugar Coating:

Overview of process control
Ref. 2.15.00 Donuts Sugar Coating (pdf)

2.16.00 Rice Pudding:

Overview of process control
Ref. 2.16.00 Rice Pudding (pdf)

2.17.00 Yeast Extract:

Overview of process control
Ref. 2.17.00 Yeast Extract (pdf)

To top of the page

想知道如何从K-Patents的在线折光仪的使用中得益,请 联系我们 或发送 询价请求。