HIGH-HEAT DELIVERY DEVICE
    12.
    发明申请
    HIGH-HEAT DELIVERY DEVICE 有权
    高热输送装置

    公开(公告)号:US20160201256A1

    公开(公告)日:2016-07-14

    申请号:US14914414

    申请日:2014-08-29

    CPC classification number: D06F75/38 A45D1/00 A45D2/00 A45D2/001 C09K5/14 D06F75/24

    Abstract: The present invention relates to a high-heat-delivery device suitable for use in an hair straightener, a hair curling iron or an ironing apparatus and suitable for heat transfer to a substrate by direct contact with said substrate, comprising at least one element (A) having a heat transfer contact surface area and at least one element (B) having a heat transfer contact surface, wherein the element (A) comprises a thermoconductive thermoplastic polymer composition comprising at least one polymer and a thermoconductive additive and wherein element (B) comprises a thermoplastic polymer composition comprising a polymer and at least one thermo-releasable substance. Further, the present invention relates to a method for releasing a thermo-releasable substance. Furthermore, the present invention relates to an ironing apparatus, a hair straightener and a hair curling iron comprising the high-heat delivery device.

    Abstract translation: 本发明涉及一种适用于直发器,卷发熨斗或熨烫设备的高热量输送装置,并适用于通过与所述基底直接接触将热量传递至基底,该装置包括至少一种元素(A )具有传热接触表面积和至少一个具有传热接触表面的元件(B),其中所述元件(A)包括包含至少一种聚合物和导热性添加剂的导热热塑性聚合物组合物,其中元素(B) 包括包含聚合物和至少一种热可释放物质的热塑性聚合物组合物。 此外,本发明涉及一种用于释放可热释放物质的方法。 此外,本发明涉及一种熨烫装置,直发器和包括高热输送装置的卷发器。

    PROCESS FOR FOIL RIPENING OF CHEESE
    13.
    发明申请
    PROCESS FOR FOIL RIPENING OF CHEESE 有权
    IL FOR。。。。。。。。。。。。。。。。

    公开(公告)号:US20130142919A1

    公开(公告)日:2013-06-06

    申请号:US13754498

    申请日:2013-01-30

    Abstract: The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

    Abstract translation: 本发明涉及一种制备薄片熟化干酪的方法,该方法包括(i)在浇注后将干酪引入含有用于接收干酪的开口的干酪熟化包装,(ii)封闭包装,和(iii)熟化干酪,其中 干酪老化包装包括热塑性整体膜,封闭的干酪熟化包装在10℃和85%相对湿度下的水蒸汽透过率至少为10g / m 2/24小时,氧气渗透率为 在10℃和85%相对湿度下,最大100cm 3 / m 2/24小时/ atm。

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