Textured composite material
    1.
    发明授权
    Textured composite material 有权
    纹理复合材料

    公开(公告)号:US07431975B2

    公开(公告)日:2008-10-07

    申请号:US10307186

    申请日:2002-11-29

    摘要: A laminated multilayer textured composite has an embossed fibrous outer layer bonded to one side of an adhesive layer to form a three-dimensional structure defined by all of fibers in depressed areas between elevated areas being fully embedded in the adhesive and most of the fibers in the elevated areas of the elevated areas being free of adhesive. The composite provides an abrasion resistant, surface stable material for covering floors, walls, furniture and the like. An optional backing layer can be simultaneously adhered to the second side of the adhesive layer primarily for improved cushioning and dimensional stability. The composite can be formed by a simultaneous pressure embossing and thermal laminating process.

    摘要翻译: 层压的多层纹理复合材料具有粘合到粘合剂层的一侧上的压花纤维外层,以形成由完全嵌入粘合剂的高架区域之间的凹陷区域中的全部纤维所限定的三维结构,并且其中的大部分纤维 高架区域的高架区域没有粘合剂。 复合材料为覆盖地板,墙壁,家具等提供了耐磨,表面稳定的材料。 可选的背衬层可以同时粘附到粘合剂层的第二侧,主要用于改善缓冲和尺寸稳定性。 复合材料可以通过同时压力压花和热层压工艺形成。

    Microwave cooking package with non-stick absorbing pad
    2.
    发明授权
    Microwave cooking package with non-stick absorbing pad 失效
    带不粘吸盘的微波炉烹饪包装

    公开(公告)号:US07141770B2

    公开(公告)日:2006-11-28

    申请号:US11141722

    申请日:2005-05-31

    IPC分类号: H05B6/80 A21D10/02

    CPC分类号: B65D81/3461 B65D81/264

    摘要: A microwavable package has a pad for absorbing fat, grease, oil, moisture, and like liquid exuded from food, primarily meat, during cooking. The pad has a high-melting, liquid-transmissible, stiff, shrink-resistant, preferably foraminous face layer in contact with the food. A body layer is in contact with the face layer opposite the food. During cooking, the food releases liquid that transfers through the face layer where it contacts and is absorbed by the body layer. The face layer resists adhering to the food and therefore can be easily separated from the food after cooking.

    摘要翻译: 微波炉包装具有用于在烹饪期间吸收从食物,主要是肉类中渗出的脂肪,油脂,油,湿气等液体的垫。 垫具有与食物接触的高熔点,液体可传导,刚性,抗收缩,优选的多孔面层。 身体层与与食物相对的面层接触。 在烹调期间,食物释放通过其接触并被身体层吸收的面层的液体。 面层抵抗食物附着,因此烹调后容易与食物分离。