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公开(公告)号：USD339444S
公开(公告)日：1993-09-21
申请号：US828586
申请日：1992-01-30
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公开(公告)号：US4350110A
公开(公告)日：1982-09-21
申请号：US221157
申请日：1980-12-29
CPC分类号： B63B21/663 , H02G1/10
摘要： A streamlined fairing comprises an elongated leading edge tension member, elongated trailing edge member of flexible material integrally bonded to the leading edge member, and a flange member secured to the leading and trailing members for preventing relative displacements therebetween and for improving the shape stability of the fairing. The flange member has a cross-sectional width which is between about 10% and about 50% of the maximum width of the fairing and a cross-sectional length which is between about 5% and about 20% of the chord length of the fairing.
摘要翻译： 流线型整流罩包括细长的前缘张力构件，与前缘构件一体地结合的柔性材料的细长后缘构件，以及固定到前部构件和后部构件的凸缘构件，用于防止它们之间的相对位移并改善形状稳定性 整流罩 凸缘构件的横截面宽度在整流罩的最大宽度的约10％至约50％之间，横截面长度在整流罩弦弦长度的约5％至约20％之间。
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3.发明授权No-stir dry mix with pudding nuggets for cake with discontinuous pudding phase 失效不搅拌干混合布丁块与蛋糕不连续的布丁阶段
公开(公告)号：US4513016A
公开(公告)日：1985-04-23
申请号：US433074
申请日：1982-10-06
CPC分类号： A21D13/08
摘要： Disclosed are dry mixes for the provision of finished cakes, especially layer type, having a discrete and discontinuous pudding phase characterized by large sized pudding regions. The present dry mixes require no batter mixing or aeration but merely require the addition of measured amounts of water and baking. The present mixes comprise a cake component comprising a conventional full formulation dry mix for cakes in a particular physical form referred to as "granulated." Additionally, the mixes comprise a pudding component comprising a conventional instant pudding also in granulated form. The granulated pudding components have also been formed into larger sized pieces referred to herein as "nuggets." The granules of both the layer cake and pudding components are each essentially characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. Conventional agglomeration equipment and techniques employing moisture as the binding agent are useful herein for preparing the granulated pudding and layer cake fractions of the present invention. Providing the pudding component in the form of nuggets overcomes problems of insufficient rehydration in the provision of layer cakes with large pockets of a discontinuous pudding phase.
摘要翻译： 公开了用于提供成品蛋糕，特别是层型的干混料，其具有以大尺寸布丁区为特征的离散且不连续的布丁阶段。 目前的干燥混合物不需要面糊混合或通气，而只需要加入测量量的水和烘烤。 本发明的混合物包括蛋糕组分，其包含称为“颗粒状”的特定物理形式的用于蛋糕的常规全配方干混物。 另外，混合物还包含也是颗粒状形式的包含传统即时布丁的布丁成分。 颗粒状布丁成分也已形成较大尺寸的块，称为“掘金”。 层状蛋糕和布丁组分的颗粒各自基本上以（1）粒度，（2）体积孔隙率，（3）密度，（4）初始吸湿速率和（5）水分的物理特征为特征 内容。 使用水分作为粘合剂的常规附聚设备和技术可用于制备本发明的粒状布丁和层饼部分。 以块状形式提供布丁成分克服了在提供具有不连续布丁阶段的大口袋的蛋糕中补充不足的问题。
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4.发明授权Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation 失效含有未煮熟水果泥的充气冷冻甜点的组合物及其制备方法
公开(公告)号：US4368211A
公开(公告)日：1983-01-11
申请号：US323842
申请日：1981-11-23
摘要： Disclosed are non-dairy dessert compositions suitable for the preparation of soft serve aerated frozen desserts. The compositions comprise from about 25% by weight to about 75% of a whole comminuted fruit puree, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.1% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, from about 12% to about 28% of a nutritive carbohydrate sweetening agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%. After homogenization of the dessert compositions, an aerated frozen, soft serve dessert having a density of 0.2 to 0.95 g./cc. can be prepared in conventional aerated frozen dessert equipment.
摘要翻译： 公开了适用于制备柔软的充气冷冻甜点的非乳品甜点组合物。 所述组合物包含约25重量％至约75重量％的整个粉碎水果泥，约0.3重量％至1.5重量％的酸稳定搅拌剂，约0.1重量％至0.5重量％的酸 - 稳定的多糖胶，约1％至约15％的麦芽糊精，约12％至约28％的营养碳水化合物甜味剂，以及约1％至10％的食用脂肪甘油三酯油。 甜点组合物的水分含量在约45％至75％之间。 在甜点组合物均化后，将密度为0.2-0.95g./cc的充气冷冻软食甜点。 可以用传统的充气冷冻甜点设备来制备。
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5.发明授权Composition for aerated frozen desserts containing fruit puree and method of preparation 失效含有果泥的充气冷冻甜点的组成及其制备方法
公开(公告)号：US4335155A
公开(公告)日：1982-06-15
申请号：US241293
申请日：1981-03-06
IPC分类号： A23G9/04 , A23G9/20 , A23G9/32 , A23G9/42 , A23G9/44 , A23G9/46 , A23G9/52 , A23L21/10 , A23G9/02
摘要： Non-dairy dessert compositions suitable for the preparation of aerated frozen desserts by either commercial agitated freezing or by at-home static freezing. The compositions comprise from about 35% by weight to about 80% of a specially prepared cooked fruit base, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.05% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%.
摘要翻译： 非乳品甜点组合物，适用于通过商业搅拌冷冻或通过在家静态冷冻来制备充气冷冻甜点。 组合物包含约35重量％至约80重量％的特制烹制的熟水果基料，约0.3重量％至1.5重量％的酸稳定搅拌剂，约0.05重量％至0.5重量％的酸 稳定的多糖胶，约1％至约15％的麦芽糊精代谢剂和约1％至10％的食用脂肪甘油三酯油。 甜点组合物的水分含量在约45％至75％之间。
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公开(公告)号：US5443027A
公开(公告)日：1995-08-22
申请号：US169276
申请日：1993-12-20
申请人： Norman L. Owsley , John F. Law , Robert D. Vanasse , Stephen P. Ebner , Richard K. Knutson , Roger C. Norris
发明人： Norman L. Owsley , John F. Law , Robert D. Vanasse , Stephen P. Ebner , Richard K. Knutson , Roger C. Norris
CPC分类号： G01V1/3826 , B63B21/66 , G10K2210/127
摘要： A lateral force device for displacing a towed underwater acoustic cable piding displacement in the horizontal and vertical directions having a spool and a rotationally mounted winged fuselage. The hollow spool is mounted on a cable with cable elements passing therethrough. The winged fuselage is made with the top half relatively positively buoyant and the bottom half relatively negatively buoyant. The winged fuselage is mounted about the hollow spool with clearance to allow rotation of the fuselage. The difference in buoyancy between the upper and lower fuselage maintains the device in the correct operating position. The wings are angled to provide lift in the desired direction as the fuselage is towed through the water.
摘要翻译： 用于移动在水平和垂直方向上提供位移的拖曳水下声学电缆的侧向力装置，其具有线轴和旋转安装的翼状机身。 中空卷轴安装在电缆上，电缆元件穿过其中。 翼形机身由上半部分相对浮动，下半部分相对负浮力。 翼形机身围绕中空卷轴安装，具有间隙以允许机身旋转。 上部和下部机身之间的浮力差使设备处于正确的操作位置。 机翼成角度，以便在机身拖过水面时，按所需方向提供升力。
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7.发明授权No-stir dry mix with pudding granules for cake with discontinuous pudding phase 失效不搅拌干燥混合与布丁颗粒的蛋糕与不连续的布丁阶段
公开(公告)号：US4529610A
公开(公告)日：1985-07-16
申请号：US427106
申请日：1982-09-29
CPC分类号： A21D13/08
摘要： Disclosed are dry mixes for cakes, especially layer type, for the provision of finished cakes having a discontinuous pudding phase. The present dry mixes require no batter mixing or aeration but merely require the addition of measured amounts of water and baking. The present mixes comprise a cake component comprising a conventional full formulation dry mix for cakes in a particular physical form referred to as "granulated." Additionally, the mixes comprise a pudding component comprising a granulated form. The granules of both the cake and pudding components are each essentially characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. For the layer cake component the particle size of the layer cake granules essentially ranges from about 0.9 to 3.0 mm. The bulk porosity essentially ranges from about 0.55 to 0.64. The density essentially ranges from about 0.45 to 0.70 g./cc. The rates of initial moisture absorption essentially range (at 70.degree. F.) from about 0.055 to 0.075 gram of water per gram of mix per second. The moisture content is less than about 5%. For the pudding component, the particle size essentially ranges from about 2.8 to 3.4 mm; the bulk porosity ranges from about 0.50 to 0.65; the density ranges from about 0.5 to 0.7 g./cc; the initial rate of moisture absorption from about 0.060 to 0.080 g. H.sub.2 O/g. mix-sec., and a moisture content of less than about 5%. Conventional agglomeration equipment and techniques employing moisture as the binding agent are useful herein for preparing the granulations of the present invention.
摘要翻译： 公开了用于提供具有不连续布丁阶段的成品蛋糕的用于蛋糕的干混物，特别是层型。 目前的干燥混合物不需要面糊混合或通气，而只需要加入测量量的水和烘烤。 本发明的混合物包括蛋糕组分，其包含称为“颗粒状”的特定物理形式的用于蛋糕的常规全配方干混物。 此外，混合物包含包含颗粒形式的布丁成分。 蛋糕和布丁组分的颗粒各自基本上以（1）粒度，（2）体积孔隙率，（3）密度，（4）初始吸湿速率和（5）水分含量的物理特征 。 对于层饼组分，层饼颗粒的粒度基本上在约0.9至3.0mm的范围内。 体积孔隙度基本上在约0.55至0.64的范围内。 密度基本上在约0.45至0.70g./cc的范围内。 初始吸湿率基本上在每秒每克混合物约0.055至0.075克水范围内（70°F）。 含水量小于约5％。 对于布丁组分，粒度基本上在约2.8至3.4mm的范围内; 体积孔隙度范围为约0.50至0.65; 密度范围为约0.5至0.7g./cc; 初始吸湿率从约0.060到0.080g。 H2O / g。 混合 - 秒，含水量小于约5％。 使用水分作为粘合剂的常规聚集设备和技术在本发明中可用于制备本发明的颗粒。
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公开(公告)号：US4463701A
公开(公告)日：1984-08-07
申请号：US125735
申请日：1980-02-28
CPC分类号： B63B21/66
摘要： A paravane includes an elongated fuselage; a wing section of spaced wing bers attached to an intermediate portion of the fuselage; stabilizer fins for maintaining the paravane lined-up with the direction of tow; a depth control flap positioned adjacent the wing section and having a pivot axis extending closely adjacent to the towing point; and depth control means for controlling the position of the control flap. The wing members have a straight leading edge portion, a straight trailing edge portion and a curved intermediate portion wherein the wing members are arranged such that the chord lines extend at oblique angles with the longitudinal axis of the fuselage and such that the resultant hydrodynamic lift force vector acting on the wing section passes through the tow point.
摘要翻译： 一个paravane包括一个细长的机身; 连接到机身的中间部分的间隔翼构件的翼部; 稳定翼片，用于沿着丝束的方向保持柱状物排列; 位于所述翼部附近并具有与所述牵引点紧密相邻的枢转轴线的深度控制翼片; 以及用于控制控制挡板的位置的深度控制装置。 翼构件具有直的前缘部分，直的后缘部分和弯曲的中间部分，其中翼部件布置成使得弦线以与机身的纵向轴线成倾斜的角度延伸，并且使得所得的流体动力升力 作用于机翼部分的载体通过牵引点。
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公开(公告)号：US06517289B1
公开(公告)日：2003-02-11
申请号：US09670381
申请日：2000-09-28
IPC分类号： F15D110
CPC分类号： B64C7/00 , B63B21/663 , B63B2021/504 , E21B17/012 , F15D1/12 , F16L1/123
摘要： Components of a flexible fairing shroud are attached adjacent their leading edges to bushings through which the fairing shroud is angularly displaced about a protectively surrounded structure exposed to a fluid medium. Inflow of the fluid medium is thereby accommodated in a direction resulting in inflation of the fairing shroud to a desired streamline shape established and maintained between leading and trailing edges during flow of the fluid medium to substantially reduce vibrations otherwise induced by such flow.
摘要翻译： 柔性整流罩的部件在它们的前缘附近附接到衬套，整流罩被围绕暴露于流体介质的保护性环绕的结构成角度地移位。 因此，流体介质的流入沿导致整流罩的膨胀的方向被容纳到在流体介质流动期间在前缘和后缘之间建立和保持的期望的流线形状，以显着减少否则由这种流引起的振动。
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公开(公告)号：US4132810A
公开(公告)日：1979-01-02
申请号：US810553
申请日：1977-06-24
申请人： Richard K. Knutson
发明人： Richard K. Knutson
CPC分类号： A23L13/67 , A23L13/52 , Y10S426/802
摘要： The present invention describes a fabricated bacon product made primarily from comminuted meat and comprises a lean portion and a white portion. The product prepared by the present invention excellently simulates the taste, appearance and cooking characteristics of real bacon.
摘要翻译： 本发明描述了主要由粉碎肉制成的制成的培根产品，其包括贫部分和白色部分。 本发明制备的产品优异地模拟了真实培根的味道，外观和烹饪特性。
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