| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 一种赤砂糖干燥装置 | CN201510411922.6 | 2015-07-14 | CN104975114A | 2015-10-14 | 欧承晏 |
| 本发明公开了一种赤砂糖干燥装置，包括设有进料口和出料口的箱体、设于所述箱体上的滚动装置和进风装置，所述滚动装置垂直安装于所述箱体上，且所述滚动装置的一端伸入所述箱体内；所述箱体的壁上开有进气口和出气口，所述进风装置安装于所述进气口上；所述赤砂糖通过进料口与所述滚动装置相接触，所述进风装置产生气流通过进气口吹向赤砂糖，所述滚动装置旋转驱动赤砂糖向外抛散，形成抛物线冷却结构。本发明的赤砂糖向外抛出而散开，使得赤砂糖的散热面积和运动距离增加，从而极大地提升了冷却干燥的效果，具有结构简单、冷却干燥效果好和使用方便的有益效果。 | ||||||
| 2 | Sweeteners and its manufacturing method | JP7373389 | 1989-03-24 | JP2842610B2 | 1999-01-06 | BURITA KURISUTEINA GUTSUDOEIKAA; ANDORYUU GIRUBAATO PEMUBUROKU; DEIPATSUKU PURABURURARU SHUKURA |
| 3 | Sweetener and its production | JP7373389 | 1989-03-24 | JPH0223900A | 1990-01-26 | BURITA KURISUTEINA GUTSUDOEIKA; ANDORIYUU GIRUBAATO PEMUBUROUK; DEIPATSUKU PURABURURARU SHIYUK |
| PURPOSE: To obtain a new sweetener having low bulk density, not containing any additive, exhibiting sparkling appearance and containing pure sucrose as a base. CONSTITUTION: This sweetener comprises hollow spheroids or part spheroids of microcrystalline sucrose. The sweetener is obtained by drying sucrose syrup with simultaneous injection of an inert pressurized gas and bringing the sprayed syrup into contact with crystals of sucrose during the spray drying step and/or after completion of the step. COPYRIGHT: (C)1990,JPO | ||||||
| 4 | Method for producing high-purity crystalline fructose with fructose syrup containing a small amount of fructose made from sucrose and the product | JP2003520866 | 2002-05-17 | JP2004537326A | 2004-12-16 | ソアレ、セルジオ、ムリロ スタミル; メンドンサ フェレイラ、ジョアン、アルフォンソ ド; テイゼイラ、クラウディオ、オクタヴィオ マットス |
| 平均直径２５０ミクロン乃至３５０ミクロンの狭いサイズ分布をもつ微結晶からなる粒子を有する、サトウキビスクロースから作られる結晶質フルクトース。 その製造工程は、酸加水分解によるスクロースの化学的変換と、グルコースからのフルクトースのクロマトグラフ分離と、フルクトースを豊富に含むシロップの調製と、水性アルコール性メディアからのフルクトースの結晶化、遠心分離による回収と、洗浄と、結晶の乾燥とからなる。 | ||||||
| 5 | Heating-pressing-expansion method or drying pure sugar or starch hydrolysate for preparing free-flowing powder | JP23648583 | 1983-12-16 | JPS59166100A | 1984-09-19 | ANDORE ERU I RAPAIRU; DANIERU ESU IYOTSUTO SUPUROITO |
| 6 | PROCESS AND SYSTEM FOR PROCESSING AQUEOUS SOLUTIONS | US15738855 | 2016-06-23 | US20180187275A1 | 2018-07-05 | Peter M. Koenig; Charles Louis Ley; Michael Guy Morin; John Marvin Heapy; Andrei Bortnov |
| A system can be used to process liquid materials, such as aqueous-based syrup solutions containing sugar molecules. In some examples, the system includes a processing vessel having multiple individually-controllable temperature zones arranged in series. In operation, an aqueous solution can be introduced into an inlet port of the processing vessel and passed sequentially through the series of temperature zones. Water from the aqueous solution can be evaporated within the initial stage(s) of the processing vessel to form a concentrated solution that is then cooled in subsequent stage(s). Accordingly, a supersaturated solution may be formed from the aqueous solution in the processing vessel that is then solidified to subsequently form a substantially dry solid material (e.g., sugar), still within the processing vessel. The substantially dry solid material can discharge through an exit port of the processing vessel. | ||||||
| 7 | Apparatus for drying and cooling particulated material | US41265064 | 1964-11-20 | US3261109A | 1966-07-19 | HEINRICH TILLMANNS |
| 8 | Dry pulverulent sugar products and process for producing same | US16512162 | 1962-01-09 | US3140201A | 1964-07-07 | REIMERS FREDERICK E; MILLER MARVIN D; FREEMAN BUSH |
| 9 | Process for the production of crystalline fructose of high purity utilizing fructose syrup having a low content of fructose made from sucrose and product obtained | US10486516 | 2002-05-17 | US07150794B2 | 2006-12-19 | João Afonso De Mendonca Ferreira; Cláudio Otávio Mattos Teixeira; Sérgio Murilo Stamile Soares |
| Crystalline fructose, from sugar cane sucrose, having particles composed of microcrystals which exhibit a narrow size distribution with a mean diameter of 250 to 350 microns. A process comprising chemical conversion of sucrose by acid hydrolysis; chromatographic separation of the fructose from the glucose; preparing fructose-rich syrup; crystallization of the fructose from an aqueous alcoholic medium, recovery by centrifugation; washing and; drying of the crystals. | ||||||
| 10 | Method for an equipment for making dry products from sugar syrup | US706535 | 1985-02-27 | US4651715A | 1987-03-24 | Udo Breithaupt; Herta Benecke |
| To convert syrups deriving from sugar production and other foodstuffs into a powder or granulated form subsequent to appropriate preliminary concentration and while preserving the product subject to the most extensive possible maintenance of the original composition, a sugar solution with at least 70% dry matter and up to 15% non-sucrose materials in the dry matter is brought by product-preserving rapid heating to a high temperature. Subsequently the vapors are allowed to escape to a dry-matter content of at least 90% and the thickened syrup is converted into a dry and pourable product just by cooling and sudden extraction of the residual water through crystallization. This preferably occurs in equipment comprising a steam-heated spiral-tube heat exchanger with a spiral tube that tapers out to 150 to 200% of its original free cross-section and has built-in twist generating baffles, a vapor precipitator to atmospheric pressure, and a crystallizer below the precipitator. | ||||||
| 11 | Method for drying crystallized sugar | US3756855D | 1971-05-28 | US3756855A | 1973-09-04 | DUCHATEAU G; DEWULF P |
| METHOD FOR DRYING CRYSTALLIZED SUGAR IN THE PRESENCE OF A HEATED ENVIRONMENT, WHEREIN SAID ENVIRONMENT HAS A RELATIVE HUMIDITY LESS THAN, BUT CLOSE TO THE EQUILIBRUM RELATIVE HUMIDITY OF THE SUGAR TO BE DRIED, AT THE TEMPERATURE OF THE ENVIRONMENT. THIS METHOD PERMITS CRYSTLLIZED SUGAR TO BE OBTAINED IN BRIGHT CRYSTALS AND TO EXHIBIT PHYSICAL CHARACTERISTICS SIMILAR TO THOSE OF PRODUCTS PRO-
DUCED BY THE ADANT METHOD, SUCH AS HARDNESS, RESISTANCE TO ABRASION, POROSITY, RATE OF DISSOLUTION, AND DENSITY. |
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| 12 | Production of soft sugar | US3584617D | 1969-03-14 | US3584617A | 1971-06-15 | STACHENKO STEPHEN; ROBERTS ALAN J; MAGEE JOHN H |
| Soft sugar or brown sugar is produced by atomizing syrup under pressure onto a falling curtain of white sugar. The white sugar particles should present a sufficiently large surface area. The process is of general applicability and can be reproduced. The product is uniform. The composition of the syrup can be controlled.
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| 13 | Apparatus for drying and simultaneously cooling the white sugar coming from a centrifuge station | US25281563 | 1963-01-21 | US3229383A | 1966-01-18 | HEINRICH KAMP |
| 14 | Vibratory apparatus for treating granular material | US11708661 | 1961-06-14 | US3173768A | 1965-03-16 | WITTE JOHAN F |
| 15 | Process for preventing caking of sugar | US85537459 | 1959-11-25 | US3063158A | 1962-11-13 | MCFARLAND WILLIAM E; GAMBEL ADAM C |
| 16 | Brown sugar in powdered form | US55053455 | 1955-12-02 | US2910389A | 1959-10-27 | ALFRED LACHMANN |
| 17 | Verfahren und Vorrichtung zur Herstellung von Trockenprodukten aus Zuckersirup | EP84112248.4 | 1984-10-11 | EP0153447B1 | 1990-06-27 | Breithaupt, Udo; Benecke, Herta |
| 18 | Vorrichtung zum Trocknen und Kühlen von feinkristallinem Zucker, insbesondere Fructose | EP83110553.1 | 1983-10-22 | EP0114939B1 | 1986-09-03 | Laske, Gerd; Pöschel, Bruno |
| 19 | Naturbelassener Vollrohrzucker und Verfahren zu seiner Herstellung | EP84112249.2 | 1984-10-11 | EP0153448A2 | 1985-09-04 | Langen, Arnold; Benecke, Herta; Breithaupt, Udo |
Zur Herstellung eines naturbelassenen Vollrohrzuckers, der etwa die Farbe und den Geschmack von frisch gepreßtem Zuckerrohrsaft hat und noch wertvolle Aminosäuren und Vitamine enthält, wird aus reifem, entblättertem, sauberem Zuckerrohr mit hohem Saccharosegehalt der Zuckerrohrsaft nur bis zu 50 % des Rohrgewichts abgepreßt, der erhaltene Saft bei einer Temperatur über dem zweiten Flockpunkt der Wachse, Fette, Eiweißstoffe und Pentosane pasteurisiert, die Flockung abgetrennt, der gereinigte Saft unter der Pasteurisierungstemperatur schonend eingedickt und der erhaltene Sirup durch plötzlichen Entzug des restlichen Wassers in eine trockenes, rieselfähiges Produkt überführt. |
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| 20 | PROCESS FOR THE PRODUCTION OF CRYSTALLINE FRUCTOSE OF HIGH PURITY UTILIZING FRUCTOSE SYRUP HAVING A LOW CONTENT OF FRUCTOSE MADE FROM SUCROSE AND PRODUCT OBTAINED | EP02794717.5 | 2002-05-17 | EP1417354A1 | 2004-05-12 | DE MENDONCA FERREIRA, Joao Afonso; MATTOS TEIXEIRA, Cláudio Octávio; STAMILE SOARES, Sérgio Murilo |
| Crystalline fructose, from sugar cane sucrose, having particles composed of microcrystals which exhibit a narrow size distribution with a mean diameter of 250 to 350 microns. A process comprising: chemical conversion of sucrose by acid hydrolysis; chromatographic separation of the fructose from the glucose; preparing fructose-rich syrup; crystallization of the fructose from an aqueous alcoholic medium, recovery by centrifugation; washing and; drying of the crystals. | ||||||
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