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MNB A method for manufacturing Packaged Liquid using the physical and chemical characteristics of micro nano bubble and system therefor
MNB A method for manufacturing Packaged Liquid using the physical and chemical characteristics of micro nano bubble and system therefor
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机译:MNB一种利用微纳米气泡的物理和化学特性制造包装液体的方法及其系统
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摘要
the present invention is micro-nano bubble method on liquid bulk is manufactured for a specific application and that this process for the manufacture of a packaged bottled beverage packaging, MNB produced by dissolving the pre-treatment step nano beobeulreul a particular liquid in a bulk state to take advantage of the oxidation bunhaeryeok; Constant pressure and under temperature conditions to produce a process MNB MNB and MNB and nano bubble treatment step and the dissolved oxygen concentration stabilized at a high concentration of the remaining pre-treated to increase the solubility of the particular liquid gas (MNB); After filling and handling wired steps to contain a specific vessel sealing prevents the crown under the same pressure and temperature conditions specific liquid; Relates to a process for the production of packaging beverage consisting of the shaping step to recover the nano-bubbles with a saturated beverage packaging container filled with a particular liquid concentrate is dissolved in the stabilized when opening the closed container. The purpose of the present invention utilizes an oxidation bunhaeryeok of micro-nano bubble stability in particular increase the liquid cleansing and disinfection and microbial degradation of toxic organic substances, the packaging to the beverage concentrate to stabilize the residual nano-bubbles and dissolved oxygen in a high concentration will enable to preserve for a long time, the sealed container is opened the package beverages according to the concentration and stabilization, which is characterized in that the shaping air is saturated in resurgence form nanobubbles. thus utilizing the core of micro-nano bubble Physical and chemical properties of nano bubble and stabilization of the present invention promote the development of "a synergistic effect on the stability and functionality of the new functional food and beverage and expansion" and used as a food and beverage industry is intended to widen the scope.
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