http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019113237-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6bd0cdbc5c67cf4957ed83c89140748e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F27B15-08 |
| filingDate | 2017-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_792266c945e5679fe24ba6ff02565b6b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c2d6bd93509fba5aa826a5ea54853d9 |
| publicationDate | 2019-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019113237-A |
| titleOfInvention | Flowing roasting furnace |
| abstract | PROBLEM TO BE SOLVED: To provide a fluidized roasting furnace which can be efficiently roasted and is excellent in the quality and recovery rate of roasted roasted products by facilitating control of the empty flow velocity obtained by gas flow rate / cross-sectional area in the furnace. Do. A cylindrical core portion 11 in which a to-be-baked product is roasted using gas flowing upward from below, and the to-be-baked material connected to the upper portion of the cylindrical core portion 11 can flow It is a fluid roasting furnace 10 provided with a branch pipe 16. With this configuration, the cross-sectional area in the furnace can be increased by the cross-sectional area of the branch pipe 16. As a result, the control of the superficial velocity is facilitated, efficient roasting is performed, and the recovery rate can be increased while the quality of the roasted product is enhanced. [Selected figure] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020006238-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020022783-A |
| priorityDate | 2017-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.