公开(公告)号：WO2009003702A1

公开(公告)日：2009-01-08

申请号：PCT/EP2008/005429

申请日：2008-07-03

Applicant: THERMOSENSORIK GMBH ,  LOUBAN, Roman ,  DÖTTINGER, Christoph ,  STOLZ, Peter ,  BÖHM, Manfred

Inventor： LOUBAN, Roman ,  DÖTTINGER, Christoph ,  STOLZ, Peter ,  BÖHM, Manfred

IPC: G01N25/72

CPC classification number: G01N25/72

Abstract: Bei einem Verfahren zur automatischen Inspektion einer Schweißnaht mittels Wärmefluss-Thermografie wird ein Merkmalsvektor (W(N)) erstellt, der einen zeitlichen Verlauf eines erfassten Wärmeflusses (11) darstellt. Anhand des Merkmalsvektors (W(N)) werden aus einer Serie von Thermobildern ein erstes charakteristisches Thermobild, das einem minimalen Wärmefluss (W min ) durch ein zu untersuchendes Objekt entspricht, und ein zweites charakteristisches Thermobild, das einem maximalen Wärmefluss (W max ) durch das Objekt entspricht, ermittelt, wobei ein Wärmefluss (13) direkt von einer Anregungsquelle schon abgeklungen ist. Zur Detektierung und Auswertung der Schweißnaht in Bezug auf Fehler verschiedener Fehlertypen werden je Fehlertyp ein geeignetes Thermobild aus der Serie von Thermobildern verwendet, wobei die charakteristischen Thermobilder als Referenzen zum Festlegen des jeweils geeigneten Thermobildes dienen.

Abstract translation: 在用于通过热通量热成像的装置的焊缝的自动检查的方法中，特征向量（W（N））被创建，表示感测到的热通量（11）的时间特性。 上的特征向量的基础（W（N））从一系列热图像的第一特性的热图像中，最小的热通量（W分钟）通过的受试者形成待检查对象对应;以及第二特性热图像，通过对象的最大热流量差（Wmax） 所对应确定，由此热流（13）直接从已经激发源衰减。 每种类型的错误，从系列热图像的合适的热图像被用于焊接的各种类型的错误的错误方面的检测和评估，与特性热图像作为用于指定相应的合适的热图像的引用。

公开(公告)号：WO2005094592A1

公开(公告)日：2005-10-13

申请号：PCT/NL2005/000243

申请日：2005-04-04

Applicant: CSM NEDERLAND BV ,  STOLZ, Peter ,  HUSCROFT, Simon, Christopher ,  HARGREAVES, Neil, Graham ,  SCHARF, Udo ,  HAHN-SCHMIDT, Kerstin ,  VAN SON, Mathieu ,  NOORT, Martijn

Inventor： STOLZ, Peter ,  HUSCROFT, Simon, Christopher ,  HARGREAVES, Neil, Graham ,  SCHARF, Udo ,  HAHN-SCHMIDT, Kerstin ,  VAN SON, Mathieu ,  NOORT, Martijn

IPC: A21D13/00

CPC classification number: A21D17/006 ,  A21D13/22 ,  A21D13/60 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2200/222

Abstract: The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a stage of the dough manufacture when the dough is no longer subjected to kneading or lamination, said coating composition containing, calculated on dry matter, emulsifier in an amount of 10-100 % and polysaccharide in an amount of 0-20 %.The dough products obtained by the present method offer the advantage that they can be baked or fried to yield a product that will retain a crispy crust for a considerable period of time and even after reheating of the baked or fried product. Other aspects of the invention relate to dough products that can be obtained by the aforementioned method as well as to baked and fried products obtained by baking or flying such a dough product.

Abstract translation: 本发明涉及一种制备面团产品的方法，包括：将面粉，水和任选的其他面包店成分混合以形成面团; 并且当所述面团不再经受捏合或层压时，在面团制造阶段将涂料组合物直接施加到面团的外表面，所述涂料组合物含有以干物质计算的乳化剂，其量为10-100 ％和多糖，其量为0-20％。通过本方法获得的面团产品具有可以烘烤或油炸以产生将保持酥脆的皮壳相当长的时间甚至在再加热之后的优点的优点 的烤或油炸产品。 本发明的其它方面涉及可以通过上述方法获得的面团产品以及通过烘焙或飞行这种面团产品获得的烘焙和油炸产品。

公开(公告)号：WO2005084446A1

公开(公告)日：2005-09-15

申请号：PCT/NL2005/000161

申请日：2005-03-04

Applicant: CSM NEDERLAND B.V. ,  MINOR, Marcel ,  DÜSTERHOFT, Eva-Maria ,  STOLZ, Peter

Inventor： MINOR, Marcel ,  DÜSTERHOFT, Eva-Maria ,  STOLZ, Peter

IPC: A21D8/04

CPC classification number: A21D8/042

Abstract: The present invention relates to a composition comprising at least 0.1 wt.% of granules suitable for use in foodstuffs, said granules having an average diameter in the range of 30-3000 µm and comprising: a. 3-70 wt. of a plurality of non-lipophilic particles with an average diameter in the range of 3-300 µm, said particles containing at least 0.1 wt.% of one or more functional food ingredients; b. 10-80 wt.% of a discrete continuous phase containing at least 90 wt.% lipids, which continuous phase envelops the non-lipophilic particles and holds them together, the combination of non-lipophilic particles and the continuous phase forming an agglomerate with a diameter in the range of 20-2000 µm; and c. 10-80 wt.% of an exterior lipophilic layer that encompasses the agglomerate, which lipophilic layer exhibits a slip melting point of at least 30 ° C.

Abstract translation: 本发明涉及包含至少0.1重量％适用于食品的颗粒的组合物，所述颗粒的平均直径在30-3000μm范围内，并且包括：a。 3-70重量％ 的平均直径在3-300μm范围内的多个非亲脂性颗粒，所述颗粒含有至少0.1重量％的一种或多种功能性食品成分; 湾 10-80重量％的包含至少90重量％脂质的离散连续相，其连续相包围非亲脂性颗粒并将其保持在一起，非亲脂性颗粒和连续相的组合形成附聚物 直径在20-2000μm的范围内; 和c。 包含聚集体的外部亲油层的10-80重量％，该亲油层表现出至少30℃的滑移熔点。

公开(公告)号：WO2006064173A1

公开(公告)日：2006-06-22

申请号：PCT/GB2004/005284

申请日：2004-12-15

Applicant: CSM NEDERLAND B.V. ,  THE UNIVERSITY OF NOTTINGHAM ,  FARHAT, Imad, Akil ,  HILL, Sandra, Elizabeth ,  MITCHELL, John, Richard ,  SCHARF, Udo ,  SERENO, Nuno, Miguel, Fernandes, Diogo ,  STOLZ, Peter

Inventor： FARHAT, Imad, Akil ,  HILL, Sandra, Elizabeth ,  MITCHELL, John, Richard ,  SCHARF, Udo ,  SERENO, Nuno, Miguel, Fernandes, Diogo ,  STOLZ, Peter

IPC: C08L5/00 ,  C08B37/00

CPC classification number: C08B37/0033 ,  A23L29/27 ,  C08L5/00 ,  C09K8/08 ,  C09K8/206 ,  C08L2666/26

Abstract: One aspect of the present invention relates to a readily water-dispersible particulate composition comprising by weight of dry matter at least 10 % of xanthan gum and not more than 60 % of starch, said composition being characterised in that the xanthan gum present in the composition can be dispersed completely within 2 minutes in distilled water of 25 °C at a concentration of 0.7 % based on the dry weight of xanthan. The particulate xanthan gum compositions of the present invention exhibit unique viscosity enhancing properties that are dependent on the electrolyte levels of the aqueous environment in which they are applied. The favourable properties of the xanthan compositions according to the invention can be realised without resorting to chemical modification of the xanthan gum. The xanthan compositions according to the present invention can be applied advantageously in e.g. food products and oil drilling fluids.

Abstract translation: 本发明的一个方面涉及容易水分散的颗粒组合物，其包含按重量计至少10％的黄原胶和不超过60％的淀粉的干物质，所述组合物的特征在于存在于组合物中的黄原胶 可以在25℃的蒸馏水中以基于黄原胶的干重为0.7％的浓度在2分钟内完全分散。 本发明的颗粒状黄原胶组合物显示出独特的粘度增强性能，其取决于其施用它们的水性环境的电解质水平。 根据本发明的黄原胶组合物的有利性质可以在不诉诸黄原胶的化学改性的情况下实现。 根据本发明的黄原胶组合物可以有利地应用于例如 食品和石油钻井液。

公开(公告)号：WO0056284A3

公开(公告)日：2001-04-05

申请号：PCT/DE0000817

申请日：2000-03-22

Applicant: KWALIS QUALITAETSFORSCHUNG FUL ,  STRUBE JUERGEN ,  STOLZ PETER ,  MAIER WALTER ,  GUTBERLET WOLFGANG

Inventor： STRUBE JUERGEN ,  STOLZ PETER ,  MAIER WALTER ,  GUTBERLET WOLFGANG

IPC: A61K47/42 ,  A61K9/08

CPC classification number: A61K47/42

Abstract: The invention relates to a potentiation medium which is used for the preparation of medicaments for humans, animals or plants or as a component of similar preparations. Said medium differs from conventional potentiation mediums by an increased content of free or bonded amino acids. Said content is obtained by adding the relevant accompanying substances or by abandoning the conventional purification methods and/or by sufficiently bringing the potentiation medium into contact with air.

Abstract translation: 甲Potenziermedium对人类，动物或植物产品的制备或用作比较的制剂的组分通过的游离和结合的氨基酸的含量增加从当前Potenziermedien不同。 这是通过加入这样的杂质的接触任一者或取得被分配与今天的常规清洗步骤和/或Potenziermedium足够的程度有空气。

公开(公告)号：WO2009003702A8

公开(公告)日：2010-01-21

申请号：PCT/EP2008005429

申请日：2008-07-03

Applicant: THERMOSENSORIK GMBH ,  LOUBAN ROMAN ,  DOETTINGER CHRISTOPH ,  STOLZ PETER ,  BOEHM MANFRED

Inventor： LOUBAN ROMAN ,  DOETTINGER CHRISTOPH ,  STOLZ PETER ,  BOEHM MANFRED

IPC: G01N25/72

CPC classification number: G01N25/72

Abstract: In a method for the automatic inspection of a welding seam using heat flow thermography, a feature vector (W(N)) is established which represents a time profile of a detected heat flow (11). The feature vector (W(N)) is used to ascertain a first characteristic thermal image, which corresponds to a minimum heat flow (Wmin) through an object under test, and a second characteristic thermal image, which corresponds to a maximum heat flow (Wmax) through the object, from a series of thermal images, wherein a heat flow (13) directly from an excitation source has already dissipated. In order to detect and evaluate the welding seam with respect to defects of different types of defect, one suitable thermal image from the series of thermal images is used for each defect type, wherein the characteristic thermal images serve as references for determining the thermal image which is suitable in each case.

Abstract translation: 在用于通过热通量热成像的装置的焊缝的自动检查的方法中，特征向量（W（N））被创建，表示感测到的热通量（11）的时间特性。 上的特征向量的基础（W（N））从一系列热图像的第一特性的热图像中，最小的热通量（W分钟）通过的受试者形成待检查对象对应;以及第二特性热图像，通过对象的最大热流量差（Wmax） 所对应确定，由此热流（13）直接从已经激发源衰减。 每种类型的错误，从系列热图像的合适的热图像被用于焊接的各种类型的错误的错误方面的检测和评估，与特性热图像作为用于指定相应的合适的热图像的引用。

公开(公告)号：WO2006065136A1

公开(公告)日：2006-06-22

申请号：PCT/NL2005/050078

申请日：2005-12-15

Applicant: CSM NEDERLAND B.V. ,  THE UNIVERSITY OF NOTTINGHAM ,  FARHAT, Imad, Akil ,  HILL, Sandra, Elizabeth ,  MITCHELL, John, Richard ,  SCHARF, Udo ,  SERENO, Nuno, Miguel, Fernandes, Diogo ,  STOLZ, Peter

Inventor： FARHAT, Imad, Akil ,  HILL, Sandra, Elizabeth ,  MITCHELL, John, Richard ,  SCHARF, Udo ,  SERENO, Nuno, Miguel, Fernandes, Diogo ,  STOLZ, Peter

IPC: C08L5/00 ,  C08L3/02 ,  A23L1/00 ,  A61K47/36

CPC classification number: C08B37/0033 ,  A23L29/27 ,  C08L5/00 ,  C09K8/08 ,  C09K8/206 ,  C08L2666/26

Abstract: One aspect of the present invention relates to a readily water-dispersible particulate composition comprising by weight of dry matter at least 10% of xanthan gum and not more than 60% of starch, said composition being characterised in that the xanthan gum present in the composition can be dispersed completely within 2 minutes in distilled water of 25 0C at a concentration of 0.7% based on the dry weight of xanthan. The particulate xanthan gum compositions of the present invention exhibit unique viscosity enhancing properties that are dependent on the electrolyte levels of the aqueous environment in which they are applied. The favourable properties of the xanthan compositions according to the invention can be realised without resorting to chemical modification of the xanthan gum. The xanthan compositions according to the present invention can be applied advantageously in e.g. food products and oil drilling fluids.

Abstract translation: 本发明的一个方面涉及容易水分散的颗粒组合物，其包含按重量计至少10％的黄原胶和不超过60％的淀粉的干物质，所述组合物的特征在于存在于组合物中的黄原胶 可以在25℃的蒸馏水中以0.7％的浓度在2分钟内完全分散，基于黄原胶的干重。 本发明的颗粒状黄原胶组合物显示出独特的粘度增强性能，其取决于其施用它们的水性环境的电解质水平。 根据本发明的黄原胶组合物的有利性质可以在不诉诸黄原胶的化学改性的情况下实现。 根据本发明的黄原胶组合物可以有利地应用于例如 食品和石油钻井液。

公开(公告)号：WO2006009447A1

公开(公告)日：2006-01-26

申请号：PCT/NL2005/000534

申请日：2005-07-22

Applicant: CSM NEDERLAND B.V. ,  SCHARF, Udo ,  STOLZ, Peter ,  HUSCROFT, Simon, Christopher ,  SCHMIDT-HAHN, Kerstin

Inventor： SCHARF, Udo ,  STOLZ, Peter ,  HUSCROFT, Simon, Christopher ,  SCHMIDT-HAHN, Kerstin

IPC: A21D8/04

CPC classification number: A21D8/042 ,  A21D13/06

Abstract: The present invention is concerned with the application of enzymes in dough. More particularly, the present invention relates to the use of an aminopeptidase in dough to increase and preserve crumb softness of a baked dough product; to improve the extensibility of dough; and to increase the specific volume of a baked dough product. The invention also relates to a bread improver composition and a dough containing an aminopeptidase derived from a non-genetically modified Rhizopus oryzae strain or from a transformed host organism carrying a DNA sequence which codes for an aminopeptidase, said DNA sequence being derived from a Rhizopus oryzae strain.

Abstract translation: 本发明涉及酶在面团中的应用。 更具体地，本发明涉及氨基肽酶在面团中的用途，以增加和保持烘烤的面团产品的脆性柔软度; 提高面团的延展性; 并增加焙烤面团产品的比容。 本发明还涉及一种面包改良剂组合物和含有源自非遗传修饰的米曲霉菌株的氨基肽酶或来自携带编码氨基肽酶的DNA序列的转化宿主生物体的生面团，所述DNA序列衍生自米根霉（Rhizopus oryzae） 应变。