4 results about "Vacuum cooling" patented technology

The invention discloses a vacuum electron beam welding method of a NbTi/Cu superconduction composite sheath. An upper cover, a lower cover, a oxygen-free copper sheath and a core rod of the NbTi/Cu multi-core superconduction composite sheath are cleaned and dried, the core rod is placed in the oxygen-free copper sheath to be assembled to obtain a sheath body, one end of an air extraction nozzle is inserted into a center hole of the cleaned upper cover to perform vacuum electron beam welding, the air extraction nozzle, the sheath body and the lower cover are placed together in a furnace chamber of a vacuum electron beam welder to perform vacuuming, the lower cover is tightly abutted, the sheath body is rotated at a uniform speed, eight-point positioning welding is performed on positions of combined gaps of the upper cover, the lower cover and the sheath body, primary vacuum electron beam sealing welding is performed, secondary sealing welding is performed, the welded superconduction composite sheath is subjected to vacuum cooling in the vacuum electron beam furnace chamber for one to eight hours, then the superconduction composite sheath is taken out of the furnace chamber, finally vacuuming deairing is performed, and the air extraction nozzle is subjected to cold welding and sealing welding after the deairing is finished. The process is stable, the welding quality is good, and the rate of finished products of obtained superconduction composite wires is high.

The invention relates to the field of food processing, and concretely relates to a low-sugar nougat and a production method thereof. The low-sugar nougat comprises, by weight, 1.2-1.5 parts of water,0.5-0.9 part of gelatin, 0.3-0.6 part of egg white, 3-4 parts of erythritol, 5-6 parts of trehalose, 13-16 parts of syrup, 0.01-0.05 part of edible salt, 2-5 parts of cream, 3-6 parts of milk powder,0.01-0.03 part of vanillin and 10-15 parts of peanut kernels. Additionally, the addition of the trehalose and erythritol reduces the sugar content of the nougat, prevents the conversion of reducing sugar in the boiling process, and improves the stability and the fresh-keeping property of the product; and a water bath heating process and a programmed vacuum cooling process are adopted, so the nougat has the advantages of soft and fine taste, complete structure, long storage time, proper energy supplementation and good texture.

The invention relates to the technical field of functional sugar processing and extraction, and discloses an erythritol extraction method, which comprises the following steps: fermentation liquid preparation, ceramic membrane filtration, carbon filtration, decoloration, primary crystallization, dissolution and condensation, secondary crystallization, centrifugation, and drying and packaging, the original process flow requiring two times of dissolution and condensation is changed, the process flow is simplified, the production cost is reduced, and the production efficiency is improved. The defect of long extraction period of the original process is changed, the production cost is reduced, and the production efficiency is improved; ultrafiltration of a traditional process is replaced by carbon filtration, secondary investment of equipment is avoided, and the equipment cost is greatly reduced; through vacuum cooling, the speed is high, the defects of forced circulation, slow cooling and 15 h/batch cooling time of a traditional process are overcome, 5 h/batch of products in each batch can be controlled, and the crystal form is good.