http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-212808237-U
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3cb0bc1b36dde81d018b7128c3b93412 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N1-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N1-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-02 |
| filingDate | 2020-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7901c030f30a850697e9e62fbb12f262 |
| publicationDate | 2021-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-212808237-U |
| titleOfInvention | Detection apparatus for constant temperature candy class food liquid |
| abstract | The utility model relates to a food safety inspection technical field, concretely relates to constant temperature detection device for candy class food liquid through at stirring chamber periphery winding insulating tube, keeps warm to the stirring chamber through leading-in heat preservation liquid, reduces substantially when the stirring, and the sugar liquid is because the probability of temperature reduction solidification once more. Through setting up the food agitator tank for the detection of integration, carry out the organic with stirring body and heating member and combine, the heating member can in time get into the stirring body after heating the candy of solidification and stir evenly to discharge from arranging the material pipe, reduce the probability of external environment contact. The problem of in the current candy food safety inspection link, liquefaction and stirring be two independent equipment, need the manual work to carry to stirring part after the liquefaction, and contact with external environment easily leads to detecting the precision to descend, simultaneously because the sugar solution melting point that has the syrup is more than 100 ℃, carry to the stirring structure after the liquefaction because the temperature reduces to have solidification once more, influence the stirring is solved. |
| priorityDate | 2020-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID423285374 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID45039313 |
Total number of triples: 15.