33results about How to "Reduced oxygen uptake" patented technology

The invention relates to a surface modified method for composite ion infusion of copper and its alloy in the area of material technology. Firstly, the copper or the copper alloy surface is grinded, and is polished to 1200#-1500#. Then the deionized water and organic liquid are used to ablution the surface of sample, after drying spare. Composite ion infusion technology is adopted to infuse copperand its alloy into the equipment of ion implantation compound coating, which can realize simultaneously infusion the nonmetallic element and the metallic element to the surface of copper and its alloy. For high energy ion infusion into copper and its alloy surface at very high speed, causes its surface to have many point defects and line defects are yielded in the surface of copper and its alloy.These defects can strengthen the surface of material surface, enhance its degree of hardness, and improve its wear-resisting performance. It also can remarkably reduce adsorptive capacity of oxygen inthe surface of copper and its alloy, or form a slice of compact oxidized protective film in its surface, and thus enhance the anti-oxygenic properties and the corrosion-resisting properties of copperand its alloy.

The invention relates to a composite gel inhibitor for preventing and controlling spontaneous combustion of coal in a coal mine and a preparation method thereof. The composite gel inhibitor provided by the invention comprises the following components in percentage by weight: 10 to 65.0 percent of graft copolymer, 0 to 4.00 percent of flame retardant, 20 to 60.0 percent of water glass, and the balance of water. The graft copolymer containing a -COOH functional group is obtained by adopting a water soluble polymer and unsaturated carboxylic acid monomers to perform graft copolymerization, and the composite gel inhibitor for preventing and controlling the spontaneous combustion of the coal in the coal mine is obtained by adding the flame retardant and the water glass into the graft copolymer. The flame retardant provided by the invention has the advantages of excellent retarding effect, environmental friendliness and the like.

The invention belongs to the field of food equipment, and particularly discloses food intelligent vacuum baking equipment based on control of Internet of Things. The food intelligent vacuum baking equipment comprises a baking device in which a roasting chamber is arranged, a gas supply device suitable for transporting carrier gas to the roasting chamber, a vacuum device suitable for producing vacuum environment in the roasting chamber, a circulating device suitable for enabling the carrier gas in the roasting chamber to circulate, a control device and an operation and control terminal, whereina gate is arranged at an entrance and exit suitable for foods to input and output, in one side of the baking device, in a sealing manner; the operation and control terminal is used for manipulating the control device through the Internet of Things in a long-distance manner and setting a corresponding roasting technology; and the control device is used for manipulating the vacuum device to vacuumize the roasting chamber, roasting foods in the vacuum environment with carrier gas and manipulating the circulating device to drive the carrier gas to cool the foods. The foods are roasted in the vacuum environment, so that the crispness of the foods and the uniformity of the crispness are notably improved; the carrier gas is exhausted in time for baking volatile matter; and the quantity of oil oxidative deterioration substances and oxygen residual quantity in the foods are lower, the preservation of the foods is facilitated, and the quality guarantee period can be prolonged by 0.5-1 time.

The invention belongs to the field of food equipment, and specifically discloses an intelligent food baking equipment suitable for extending the shelf life, including an air supply device, a baking device, a cooling device, an oxygen sensor group and a control device suitable for judging whether the air has been fully discharged The control device is built with a baking process including protective gas parameters and baking temperature; the air supply device sends protective gas to the baking device and the cooling device respectively, and the baking device and the cooling device are sealed and connected, which is suitable for food from the baking device to the cooling device. transfer in the cooling device; the food input port of the baking device and the food output port of the cooling device are respectively provided with gates in a sealed manner to isolate the food from the air; the control device manipulates the baking equipment to process the food in a protective gas environment based on the baking process Baking and cooling, the protective gas isolates the food from the air, the oil in the food is difficult to gas and oxidize, the oxidative deterioration of the oil in the food and the residual oxygen are very small, the oxygen absorption capacity is poor, the food is easy to store, and the shelf life can be increased by 0.5 -1 times.

The invention discloses a preparation method of a light rare earth complex modified sintered samarium-cobalt magnet. The method includes the following steps of melting an Sm-Co-Fe-Cu-Zr master alloy cast ingot, smashing the cast ingot into powder through rough breaking and jet milling, injecting an antioxidant, adding mixed liquid of light rare earth complex and methyl acetate to a samarium-cobalt powder material, conducting high-energy ball-milling, crushing and even mixing, pressing the mixed material into a blank magnet according to magnetic alignment, putting the blank magnet into a vacuum sintering furnace to be subjected to sintering and solution treatment, then conducting ageing treatment, and conducting natural cooling to the room temperature to obtain the samarium-cobalt magnet. By adding light rare earth complex to the mixed material and combining the high-energy ball-milling technology, sintered light rare earth elements are mainly distributed on cell walls, cellular structures are greatly refined, and therefore the coercivity and magnetic energy product of the sintered samarium-cobalt magnet are improved. The method is simple in process, easy to operate and suitable for mass production.

The invention relates to a method for preparing molybdenum powder with low oxygen content, comprising the following steps: using 2-10 micron molybdenum powder as a raw material, forming it through a cold isostatic pressing machine at 150-300 MPa, and then crushing it to 100-200 mesh with a disc grinder and Pass through a 100-mesh sieve, hydrogenate the powder at 1000-1500°C, keep it warm for 1-5 hours, cool the powder to room temperature, and then crush it in a nitrogen atmosphere and pass through a 100-mesh sieve to obtain a powder with an average particle size of 100 mesh and an oxygen content of 50-150ppm Molybdenum powder. The process of the present invention is simple, directly extends the process on the traditional preparation technology, only requires a small amount of investment, and the production capacity is not limited; more importantly, the oxygen content is extremely low, and the oxygen content of the molybdenum powder can be reduced from the general 500-700ppm to 50- 150ppm. The effect and benefit of the present invention are that it exhibits significant competitive advantages and profit margins in terms of manufacturing cost, product performance, large-scale production, environmental friendliness and the like.

The invention discloses a preparation method for enhancing the coercive force of sintered NdFeB by organic heavy rare earth complexes. The mixed liquid of organic heavy rare earth complex and ether is injected into the NdFeB alloy powder; the mixed material is magnetically oriented, pressed into a rough magnet, and sintered. The invention adds the mixture of rare earth complexes and ether in a spraying manner, which can effectively prevent particles from contacting with oxygen, reduce the oxygen content of magnetic particles, and improve the distribution uniformity of organic heavy rare earth complexes between grain boundaries of sintered magnets. The addition of organic heavy rare earth complexes decomposes with the increase of sintering temperature, and the residual heavy rare earth ions will be evenly distributed on the surface of NdFeB magnetic particles, and penetrate into the interior of NdFeB particles under the action of high temperature, thereby improving the magnetic crystal of the main magnetic phase. Anisotropy and coercivity. The process is simple and easy to operate, and is suitable for mass production.

The invention discloses a preparation method of a rare earth complex crystal boundary modification sintered neodymium-iron-boron magnetic body. The preparation method comprises the following steps of: preparing neodymium-iron-boron alloy particles, smashing the neodymium-iron-boron alloy particles into powder and injecting an antioxidant; ejecting mixed liquid of a rare earth complex and petroleum into neodymium-iron-boron powder in a spraying manner and mixing uniformly; and pressing the mixture into a blank magnetic body in magnetic aligning and sintering. In the preparation method, the mixture of the rare earth complex and the petroleum is added in the spraying manner, so that contact of the particles with oxygen can be effectively prevented, the oxygen absorption in the magnetic body preparing process is lowered, and the magnetic performance of the sintered magnetic body is enhanced. The rare earth complex is added and a rare earth product left by the decomposition of the sinteredrare earth complex is mainly positioned at a crystal boundary, so that the prepared sintered neodymium-iron-boron magnetic body has a higher coercive force value and a lower temperature coefficient compared with the conventional sintered neodymium-iron-boron magnetic body. Moreover, the preparation method has a simple process, is easy to operate, and is suitable for batch production.

The invention belongs to the field of food equipment, and specifically discloses an intelligent food vacuum baking system suitable for improving the crispy taste, including a baking device with a built-in baking chamber, a cooling device with a built-in cooling chamber, Gas supply, vacuum, circulation and control for delivery of carrier gas. The roasting device is connected with the cooling device in a sealed manner, and a gate is provided in a sealed manner, which is suitable for isolating the roasting chamber from the cooling chamber. Gates are respectively provided in a sealed manner at the food input port of the roasting device and the food output port of the cooling device. Based on the built-in baking process, the control device operates the vacuum device to evacuate the baking chamber, bakes food in a vacuum environment with carrier gas, and operates the circulation device to drive the carrier gas to circulate in the cooling chamber to cool the food. The food is baked in a vacuum with a carrier gas and cooled in a circulating carrier gas, the crispness of the food is improved, the oxidative deterioration of the oil in the food and the amount of oxygen residue are less, and the shelf life of the food can be increased by 0.5-1 times.

The invention belongs to the field of food equipment, and specifically discloses a baking device and a baking process capable of prolonging a food warranty period. The device comprises an air supply device, a roast device, an exhaust fan, and an oxygen sensor. A roast cavity of the roast device is provided with a jet head, a roast tray, and an air capture head in sequence from up to bottom. An airoutlet of the air supply device is communicated with an air inlet of the jet head. An exhaust port of the air capture head is communicated with an exhaust air duct. The oxygen sensor is assembled inthe exhaust air duct, and determines whether all air in the roast cavity is discharged. One side of the roast device is provided with an entrance for moving food in and out. The entrance is provided with a gate in a sealing manner, and the gate isolates the roast cavity from air. The roast device bakes and cools food in a shielding gas environment. The shielding gas isolates food from air. Duringbaking and cooling periods, grease in food is difficult to take oxidation reaction, grease oxidative deterioration substances and oxygen residual quantity in the food are very little, oxygen uptake capacity is low, so that the food is easy to store, and warranty period can improve by 0.5-1 time.

The invention discloses a food intelligent baking system based on control of Internet of Things. The food intelligent baking system comprises a control terminal, a control device, a gas supply device,a steam device, a baking device and a cooling device, wherein the control terminal is in communication connection with the control device; the gas supply device is used for transporting shielding gasto the baking device and the cooling device; the steam device is used for transporting steam to the baking device and the cooling device; the baking device is in sealing communication with the cooling device, and is suitable for enabling foods to transfer from the baking device to the cooling device; gates are respectively arranged at a food input opening of the baking device and a food output opening of the cooling device in a sealing manner, so that foods are isolated from air; and the control terminal is used for manipulating the control device and setting a baking technology through the Internet of Things; and the control device manipulates the baking system to bake and cool foods in the shielding gas environment containing vapor, moisture in foods is uniformly volatilized, and foodsare damper and softer. Through the adoption of the food intelligent baking system disclosed by the invention, the foods are isolated from the air, the quantity of fat oxidative deterioration substances and the quantity of residual oxygen in the foods are low, the oxygen sucking capacity is poor, the foods are easy to store, and the quality guarantee period can be prolonged by 0.5-1 time.