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    Noncarbonated beverage products having superior microbial stability and process for preparing same
    4.
    发明授权
    Noncarbonated beverage products having superior microbial stability and process for preparing same 失效
    具有优异的微生物稳定性的非碳酸饮料制品及其制备方法

    公开(公告)号：US6126980A

    公开(公告)日：2000-10-03

    申请号：US999942

    申请日：1997-08-29

    申请人： James Arthur Smith ,  Thomas Ray Graumlich ,  Robert Phillip Sabin ,  Judith Wells Vigar

    发明人： James Arthur Smith ,  Thomas Ray Graumlich ,  Robert Phillip Sabin ,  Judith Wells Vigar

    IPC分类号： A23L2/02 ,  A23L2/44 ,  A23L2/52 ,  A23L3/3553 ,  A23F3/00

    CPC分类号： A23L2/52 ,  A23L2/44 ,  A23L3/3553

    摘要： Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate having an average chain length ranging from about 17 to about 60; from about 100 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 61 ppm to about 220 ppm of hardness. These noncarbonated beverage products can be stored at ambient temperatures for at least about 28 days without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

    摘要翻译： 公开了具有改善的微生物稳定性的非碳酸饮料产品及其制备方法。 非碳酸饮料产品的pH值在2.5至4.5之间，并且包含约300ppm至约3000ppm的平均链长度范围为约17至约60的多磷酸盐; 约100ppm至约1000ppm的选自山梨酸，苯甲酸，其碱金属盐及其混合物的防腐剂; 约0.1％至约40％重量的果汁; 和约80％至约99％重量的添加水，其中加入的水含有61ppm至约220ppm的硬度。 这些非碳酸饮料产品可以在环境温度下储存至少约28天，而在暴露于饮料腐败生物体之后，其中不会有大量的微生物增殖。

    Laser-based ultrasonic measurements of cellular ceramic bodies during thermal processing
    5.
    发明授权
    Laser-based ultrasonic measurements of cellular ceramic bodies during thermal processing 有权
    热处理过程中激光超声波测量细胞陶瓷体

    公开(公告)号：US08359170B2

    公开(公告)日：2013-01-22

    申请号：US12787517

    申请日：2010-05-26

    申请人： Natarajan Gunasekaran ,  Zhiqiang Shi ,  James Arthur Smith

    发明人： Natarajan Gunasekaran ,  Zhiqiang Shi ,  James Arthur Smith

    IPC分类号： G06F19/00

    CPC分类号： G01N29/228 ,  G01N29/07 ,  G01N29/2418 ,  G01N2291/0232

    摘要： Laser-based ultrasonic (LBU) systems and methods for measuring at least one material property of a ceramic cellular ceramic body during thermal processing are disclosed. The method includes subjecting the ceramic cellular ceramic body to a temperature cycle within an interior of an oven. For a plurality of temperatures within the temperature cycle, the cellular ceramic body is irradiated with a modulated laser beam to generate acoustic waves in the cellular ceramic body over a plurality of acoustic paths. The method also includes sequentially irradiating the cellular ceramic body using a detection laser beam so that the acoustic waves are detected. The method also includes calculating from the detected acoustic waves at least one material property of the ceramic cellular body as a function of temperature.

    摘要翻译： 公开了基于激光的超声波（LBU）系统和用于在热处理期间测量陶瓷蜂窝陶瓷体的至少一种材料性质的方法。 该方法包括使陶瓷多孔陶瓷体经受烘箱内部的温度循环。 对于温度周期内的多个温度，细胞陶瓷体用调制的激光束照射，以在多个声学路径上在蜂窝陶瓷体中产生声波。 该方法还包括使用检测激光束顺序照射细胞陶瓷体，以便检测声波。 该方法还包括根据检测到的声波计算陶瓷细胞体的至少一种材料性质作为温度的函数。

    LASER-BASED ULTRASONIC MEASUREMENTS OF CELLULAR CERAMIC BODIES DURING THERMAL PROCESSING
    6.
    发明申请
    LASER-BASED ULTRASONIC MEASUREMENTS OF CELLULAR CERAMIC BODIES DURING THERMAL PROCESSING 有权
    热处理过程中细胞陶瓷体的基于激光的超声波测量

    公开(公告)号：US20100305877A1

    公开(公告)日：2010-12-02

    申请号：US12787517

    申请日：2010-05-26

    申请人： Natarajan Gunasekaran ,  Zhiqiang Shi ,  James Arthur Smith

    发明人： Natarajan Gunasekaran ,  Zhiqiang Shi ,  James Arthur Smith

    IPC分类号： G06F19/00 ,  G01N29/04

    CPC分类号： G01N29/228 ,  G01N29/07 ,  G01N29/2418 ,  G01N2291/0232

    摘要： Laser-based ultrasonic (LBU) systems and methods for measuring at least one material property of a ceramic cellular ceramic body during thermal processing are disclosed. The method includes subjecting the ceramic cellular ceramic body to a temperature cycle within an interior of an oven having first and second windows. For a plurality of temperatures within the temperature cycle, the cellular ceramic body is irradiated with a modulated laser beam through the first window. This modulated irradiation is sequential at one or more first locations and generates acoustic waves in the cellular ceramic body over a plurality of acoustic paths. The method also includes sequentially irradiating the cellular ceramic body through the second window using a detection laser beam. This probe irradiation is sequential at one or more second locations that correspond to the one or more first locations so that the acoustic waves associated with the plurality of optical paths are detected. The method also includes calculating from the detected acoustic waves at least one material property of the ceramic cellular body as a function of temperature.

    摘要翻译： 公开了基于激光的超声波（LBU）系统和用于在热处理期间测量陶瓷蜂窝陶瓷体的至少一种材料性质的方法。 该方法包括使陶瓷蜂窝状陶瓷体经受在具有第一和第二窗口的烤箱内部的温度循环。 对于温度循环内的多个温度，细胞陶瓷体通过第一窗口被照射调制的激光束。 该调制的照射在一个或多个第一位置处是顺序的，并且在多个声学路径中在蜂窝陶瓷体中产生声波。 该方法还包括使用检测激光束通过第二窗口顺序地照射细胞陶瓷体。 该探针照射在与一个或多个第一位置相对应的一个或多个第二位置处是顺序的，使得与多个光路相关联的声波被检测。 该方法还包括根据检测到的声波计算陶瓷细胞体的至少一种材料性质作为温度的函数。

    Preparation of noncarbonated beverage products having superior microbial stability
    7.
    发明授权
    Preparation of noncarbonated beverage products having superior microbial stability 有权
    制备具有优异的微生物稳定性的非碳酸饮料产品

    公开(公告)号：US06265008B1

    公开(公告)日：2001-07-24

    申请号：US09436529

    申请日：1999-11-09

    申请人： James Arthur Smith ,  Thomas Ray Graumlich ,  Robert Phillip Sabin ,  Judith Wells Vigar

    发明人： James Arthur Smith ,  Thomas Ray Graumlich ,  Robert Phillip Sabin ,  Judith Wells Vigar

    IPC分类号： A23L202

    CPC分类号： A23L2/52 ,  A23L2/44 ,  A23L3/3553

    摘要： Disclosed are noncarbonated beverage products with improved microbial stability, and processes for preparing them. The noncarbonated beverage products have a pH of between 2.5 and 4.5 and comprise from about 300 ppm to about 3000 ppm of a polyphosphate having an average chain length ranging from about 17 to about 60: from about 100 ppm to about 1000 ppm of a preservative selected from the group consisting of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 40% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 61 ppm to about 220 ppm of hardness. These noncarbonated beverage products can be stored at ambient temperatures for at least about 28 days without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

    摘要翻译： 公开了具有改善的微生物稳定性的非碳酸饮料产品及其制备方法。 非碳酸饮料产品的pH值在2.5至4.5之间，并且包含约300ppm至约3000ppm的平均链长为约17至约60的多磷酸盐：约100ppm至约1000ppm的选择的防腐剂 由山梨酸，苯甲酸，其碱金属盐及其混合物组成的组; 约0.1％至约40％重量的果汁; 和约80％至约99％重量的添加水，其中加入的水含有61ppm至约220ppm的硬度。 这些非碳酸饮料产品可以在环境温度下储存至少约28天，而在暴露于饮料腐败生物体之后，其中不会有大量的微生物增殖。