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1.发明授权
公开(公告)号：US5225334A
公开(公告)日：1993-07-06
申请号：US797166
申请日：1991-11-26
IPC分类号： C12Q1/06
CPC分类号： C12Q1/06
摘要： There is provided a circulating line branched from a solution or suspension tank and returning again to this tank through a pump (15) used to control the flow velocity at a constant level. A fluid temperature is measured by a sensor (16) in said tank or said circulating line (14) while a temperature of a heating sensor (17) employing so-called electrically heating method and placed in said circulating line is measured. Concentration of a given subject in solution or suspension is determined based on a temperature of the heating sensor or a difference between a temperature of the heating sensor and a temperature of the fluid.
摘要翻译： 提供了从溶液或悬浮液箱分支的循环管线，并通过用于以恒定水平控制流速的泵（15）再次返回到该罐。 通过所述罐或所述循环管线（14）中的传感器（16）测量流体温度，同时测量采用所谓的电加热方法并放置在所述循环管线中的加热传感器（17）的温度。 基于加热传感器的温度或加热传感器的温度与流体的温度之间的差来确定给定被摄体在溶液或悬浮液中的浓度。
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公开(公告)号：US5753281A
公开(公告)日：1998-05-19
申请号：US722636
申请日：1996-09-27
CPC分类号： C12Y301/01003 , A23L27/25
摘要： A method of preparing a synthetic butter flavor having enriched milk flavor and butter flavor, containing the steps of hydrolysing a milk fat with a lipolytic enzyme and then oxidizing the hydrolysate of the milk fat by ultraviolet irradiation. The hydrolysate of the milk fat is preferably oxidized by ultraviolet irradiation to have a POV of 1.5 to 9.0, in particular 4.0 to 7.5.
摘要翻译： 一种制备富含乳香味和黄油香味的合成黄油香料的方法，其包括用脂肪分解酶水解乳脂肪，然后用紫外线照射来氧化乳脂肪水解物的步骤。 乳脂肪的水解物优选通过紫外线照射进行氧化，使POV为1.5〜9.0，特别是4.0〜7.5。
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