286results about How to "Reduce corruption" patented technology

In order to maintain the integrity of data stored in a flash memory that are susceptible to being disturbed by operations in adjacent regions of the memory, disturb events cause the data to be read, corrected and re-written before becoming so corrupted that valid data cannot be recovered. The sometimes conflicting needs to maintain data integrity and system performance are balanced by deferring execution of some of the corrective action when the memory system has other high priority operations to perform. In a memory system utilizing very large units of erase, the corrective process is executed in a manner that is consistent with efficiently rewriting an amount of data much less than the capacity of a unit of erase.

A radio frequency identification tag comprising a first substrate and a second substrate is disclosed. An antenna element is disposed on the first substrate, and a first contact pad and a second contact pad is disposed on the second substrate. A circuit is coupled to the first and second contact pads, and the first and second contact pads are designed to make electrical contact with the antenna element.

A marketing process for a maturing consumable product, especially one lacking a clear visual indication of maturity or ripeness, e.g. certain pears, other fruit, some cheeses, aged beef, sausages and wine, employs a visual indicator responsive to cumulative exposure to temperature, humidity, atmospheric conditions and/or other environmental conditions. The maturity indicator responds by changing its visual appearance, or providing another signal, after elapse of a condition exposure correlated with the conditions anticipated to be required for a desired maturity stage of the maturing product. Optionally the indicator can be incorporated in a label adhered to the maturing product. The indicator can employ various indicator technologies including an active chemical agent, e.g. a polyacetylenic agent, adhesive diffusion technology, an oxidative reaction, a silver salt redox reaction, an enzyme based reaction or an electronic condition exposure indicator. The visual indicator can enable a customer readily to determine the ripeness or maturity of a product without having to handle it or otherwise physically inspect it.

The invention discloses an aquatic product sterilizing pre-treating and cold-preserving method. The method comprises the steps of: firstly, washing an aquatic product by cold water to remove dirt and impurities; secondly, soaking the washed aquatic product in sub-acid electrolysed water or stirring for sterilization; placing the sterilized aquatic product in a foam preservation box and covering the sterilized aquatic product with preservation ice; and finally sealing the box. By using the method, the spoilage caused by microorganism pollution can be effectively restrained and the shelf life of the aquatic product can be prolonged; the preservation ice can be used for lowering the temperature and slowing down a series of biochemical reactions of the aquatic product; the water formed by melted ice during storage and transportation can play a further sterilization role; the sub-acid electrolysed water has a broad spectrum and high-efficient sterilization effect and especially can be reduced to water after reacting with organic matters; compared with the current other sterilizing agents, the sub-acid electrolysed water is safe without residues and is friendly to human bodies and environments; and the sub-acid electrolysed water is moderate in reacting functions and hardly has influences to the quality of meat. The method is not only applicable to preservation of fresh foods such as fish, shrimps and shellfish, but also applicable to the preservation field of meat products.

The invention provides a method for producing fermented beef jerky with compound leaven. The bacteria strain used in fermentation is lactobacillus casei and staphylococcus xylosus with volume ratio of 1:3 and volume of addition of 1-1.5%, the fermentation temperature is 20 DEG C, and the fermentation time is 5 days. The addition of lactobacillus casei reduces pH value of the product, improves safety, improves the texture of the product, and shortens fermentation period. At the same time, the addition of staphylococcus xylosus generates a large amount of flavoring substances during fermentation process, improves sensing effect of the product, and the final product has thick fragrance, good taste, and infinitive aftertaste. The inventive method is especially suitable for producing fermented beef jerky, as well as air dried sausage and sausage.

The invention discloses a low-protein weanling piglet feed which comprises the following raw materials: corns, bean pulp, calcium hydrogen phosphate, dried porcine soluble, fermented bean pulp, fish meal, soybean oil, a premix, sodium chloride, phytase, a compound antioxidant, a compound acidifier, a compound enzyme preparation, a microecological preparation, limestone, L-lysine hydrochloride, L-threonine, DL-methionine, L-tryptophan and a compound traditional Chinese medicine preparation. According to the feed, the crude protein content of piglet full-price daily ration is reduced to 16% from 19%; the compound acidifier, the compound enzyme preparation, the microecological preparation and the compound traditional Chinese medicine preparation are added, so that the immunity of piglets is comprehensively improved and the use of antibiotic drugs is reduced; low-protein high-growth piglet ration is prepared, so that the misunderstanding to the feed consumption caused by farmers is eliminated, the low-protein ration formula technology is really popularized in local, the use of protein raw materials and the diarrhea of the piglets are reduced, and the cost and the N discharge are reduced.

The invention relates to producing resveratrol glucoside in edible legume plants by transforming with a transgene encoding resveratrol synthase operably linked to a constitutive promoter. The invention relates to products containing and methods of using transformed edible legume plants and edible material of the transformed legume plants as a foodstuff, a nutritional supplement, an animal feed supplement or a nutraceutical. The invention further relates to a method of increasing disease resistance in an edible legume plant by transforming with a transgene encoding resveratrol synthase operably linked to a constitutive promoter.

The invention relates to a nano preservative film for preventing edible fungus from deterioration and application thereof, and a preparation method and application thereof, belonging to the technical field of agricultural product storage processing. The preparation method comprises the following steps: taking 15 wt% of nano powder (30% of nano silver, 35% of nano titanium dioxide, 25% of nano attapulgite and 10% of nano silicon dioxide), 45 wt% of low density polyethylene, 22 wt% of low density linear polyethylene, 10 wt% of dispersing agent, 5 wt% of lubricant and 2 wt% of coupling agent, evenly mixing, extruding, cooling and carrying out set cutting to obtain a nano master batch; and taking 7.5 wt% of nano master batch, 8 wt% of antifogging agent master batch and 84.5 wt% of low density linear polyethylene, carrying out hot melt, evenly mixing, and running to form the nano preservative film with the thickness of 18 mu m. The nano preservative film is used for packaging edible fungus to form a high-humidity low-oxygen environment; the lower spoilage microorganism activity and ethylene content can effectively inhibit the after growth, deterioration and other phenomena of the edible fungus, effectively maintain the storage quality and enhance the commodity value of the edible fungus; and thus, the nano preservative film has wide market prospects.

The invention relates to a fiber fully drawn yarn (FDY) spinning oil which comprises a high-temperature smoothing agent, a composite antistatic agent, a bundling agent, a phenolic group antioxidant, a phenylamino group antioxidant, an olefine acid antioxidant, a high-temperature dispersant, a softening agent, an environment-friendly emulsifying agent, a defoaming agent, a preservative and an environment-friendly penetrating agent, wherein the high-temperature smoothing agent comprises hydrogenation paraffin-based oil and hydrogenation naphthenic oil. The invention also provides a preparation method of the fiber FDY spinning oil. The fiber FDY spinning oil is stable in emulsion and free from stratification and odor, and is not easily rotted; the fiber is easily not yellowed by dyeing, and the fiber FDY spinning oil is easy to rinse; the production process is stable, and the fiber FDY spinning oil has few broken ends, is good in heat resistance, does not have smoke formation, is not coked on a hot roller, has the excellent anti-static performance under the different humidity conditions, and thus the fiber FDY spinning oil can meet the requirements of high-speed spinning technologies of various specifications of fiber including thick fibers and thin fibers; after the fiber FDY spinning oil is used, the fiber can smoothly pass through the after the spinning of various equipment, so that the yield and the good rate of fiber spinning can be effectively increased.

The invention discloses a preparation method of deodorized oyster enzymolysis juice. The method comprises the following steps of adding yeast powder at the later stage of the enzymolysis of oysters, performing enzymolysis for deodorization, after the completion of the enzymolysis, performing enzyme deactivation, performing filtration, performing disinfection, performing packaging in bags, or performing spray drying or vacuum freeze drying on enzymatic hydrolysate so as to obtain powder, and packaging the powder. The preparation method has the following characteristics that infectious microbe elimination treatment is performed before the enzymolysis, and the enzymolysis and the deodorization are completed in one step, so that technological processes are simplified, and the consumption of human resources, energy resources and time is reduced. The oyster enzymatic hydrolysate prepared by the preparation method disclosed by the invention not only is deodorized but also reserves the meat fragrance and the palatable taste of the oysters, can be widely used for the redevelopment of various foods, and has favorable market application prospects.

The invention provides a ham processing method, comprising the steps of rapid cooling, extruding for blood removal, washing and white wine spraying, condiment applying and kneading, fumigating and hanging for curing. By the method, the ham is free from elevation and region limitations, has less possibility of being infected by maggots, has more beneficial microorganisms breeding inside and has terrific color, aroma and taste.

An artificial insemination (AI) device for the insemination of bovines and other animals including three hollow and essentially cylindrical tubular elements. Each element is provided with an open proximal and an open distal end, the three elements being: an outer protective sheath, an inner sheath, and a semen tube, whereby the diameter of the elements is such that the inner sheath is axially movable in the outer protective sheath and the semen tube is axially movable in the inner sheath, whereby the length of the outer sheath is less than the length of the inner sheath and whereby the inner sheath and the semen tube are jointly axially displaceable in and through the outer sheath. An outer sheath, an inner sheath and a semen tube for use in an AI device and a method for the insemination of bovines and other animals, includes the steps of inserting through the cervix and into the uterine horn, a closed tubular element to a point near the major curve of the horn, opening the tubular element by protrusion of an inner tubular element and manually guiding it into the curve of the horn and positioning the distal end of the inner tubular element near the ovary, and further providing semen nearby the UTJ through an internal semen channel.

The invention provides methods and compostions for treating lactose intolerance. In embodiments, the invention provides methods and composition for decreasing symptoms of lactose intolerance by administering to an individual suffering from lactose intolerance increasing doses of lactose using a protocol such that at the end of treatment the individual's symptoms of lactose intolerance are decrease and such that symptoms remain decreased after a period of time.

The invention provides a method for preparing a non-fried instant freshwater fish, comprising the concrete steps of preparing a raw material fish, carrying out pretreatment (scale, head, tail and innards removing), washing clearly, cutting and shaping, soaking in ice water, soaking in water containing salt and vinegar, curing at a low temperature, draining, performing roast smoking, stoving, baking, spouting oil, filling, carrying out vacuum seal and microwave sterilization, boxing up to obtain the finished product. The fish prepared by adopting the method for preparing the non-fried instant freshwater fish has the advantages of no fishy smell, good taste, no poisonous or harmful substance of fried foods, little oil content and capability of guaranteeing the product quality.