Kabushiki Kaisha Toshiba

Mayekawa Mfg. Co., Ltd.

Toray Industries, Inc.

Takahiro Arai

Akira Taniyama

Katsushige Yamada

Hiroyuki Kurihara

Masateru Ito

Yojiro Tonouchi

Ryuzo Okada

Toshiaki Nakasu

Tsukasa Ike

Hidetaka Ohira

Eita Shuto

Shigeyuki Funada

Kouichi Tsubata

Kou Ishikura

Akira Sekino

Suguru Sakuramoto

Hideki Miyanishi

Shigeru Takahashi

Masayuki Onozato

Norio Ishiwata

Naoto Okamoto

An anti-caking agent for soil includes, as effective ingredients: a lignin having a molecular weight peak, as measured by GPC molecular weight analysis using a UV detector at a wavelength of 254 nm, within the molecular weight range of 10,000 to 40,000; and a diatomaceous earth. A method of improving the growth of a plant uses the above described anti-caking agent for soil. The anti-caking agent for soil has the effect of reducing the caking of soil and improving the poor growth of a plant.

Anti-caking agent for soil

In the present invention, a sugar alcohol can be efficiently produced from a cellulose-containing biomass by carrying out a step (1) of filtering an aqueous sugar solution, which is obtained by hydrolysis of a cellulose-containing biomass, by passing the solution through a separation membrane having a molecular cut-off of 300-800 so as to remove catalyst poisons to the non-permeate side and collecting a sugar solution from the permeate side, and a step (2) of subjecting the sugar solution obtained in step (1) to a hydrogenation reaction in the presence of a metal catalyst.

Method of producing sugar alcohol

According to one embodiment, an electronic apparatus includes a touch panel, a display, a key detection module, a keyboard display module and a transmission module. The key detection module is configured to detect a touch and a release of a key of a software keyboard, based on touch detection on the touch panel. The transmission module is configured to transmit data indicative of key-down of a first key in accordance with touch detection of the first key, to transmit data indicative of key-down of a second key in accordance with touch detection of the second key in a state in which the first key is touched, and then to transmit data indicative of key-up of the first key and the second key in accordance with release detection of the first key and the second key.

Electronic apparatus, input control program, and input control method

According to one embodiment, an information processing apparatus includes a first receiver, a screen transmitter, a second receiver and a controller. The first receiver receives first information associated with a display function of an external device. The screen transmitter generates an operation screen for operating the apparatus based on the first information, and transmits a video signal of the generated operation screen to the external device. The second receiver receives second information associated with content of an operation on the operation screen from the external device. The controller controls operation of the apparatus based on the second information.

Information processing apparatus, remote operation support method and storage medium

According to one embodiment, a time series information acquisition unit acquires time series information of a position or a size of a specific part of a user's body. An operation segment detection unit detects a movement direction of the specific part from the time series information, and detects a plurality of operation segments each segmented by two of a start point, a turning point and an end point of the movement direction. A recognition unit specifies a first operation segment to be recognized and a second operation segment following the first operation segment among the plurality of operation segments, and recognizes a motion of the specific part in the first operation segment by using a first feature extracted from the time series information of the first operation segment and a second feature extracted from the time series information of the second operation segment.

Apparatus and method for recognizing gesture, and non-transitory computer readable medium thereof

In a food transfer heat treatment apparatus using a spiral transfer belt, heat treatment gas blowing means and a heat treatment gas circulating method for enhancing the heat transfer efficiency between a heat treatment gas and food and for improving the heat treatment effect are realized to expand the degree of freedom for the layout of the apparatus and to simplify the assembly. Provided is a spiral transfer heat treatment apparatus comprising endless conveyer belts () for circulating the food (f) in a store room (), and a spiral moving unit () for causing a heat treatment gas (c) to act on the food (f) while transferring the food (f) on the conveyer belts (). The spiral transfer heat treatment apparatus further comprises a heat treatment gas generating device () arranged in the inside space of the spiral moving unit (), a distribution duct () arranged between the heat treatment gas generating device () and the spiral moving unit () for receiving the heat treatment gas (c) generated in the heat treatment gas generating device (), and a plurality of hollow nozzle units () protruding from the distribution duct () between the conveyer belts () of the spiral moving unit (), thereby to inject the heat treatment gas flow toward the food (f) on the conveyer belts () arranged below and to form their upper faces () into the supporting faces of rails () for supporting the conveyer belts () slidably.

Spiral transfer heat treatment apparatus

A tempering treatment method whereby the temperature of meat, which involves a carcass prepared by slaughtering cattle or poultry and sterilizing and washing, is lowered as close to the ice storage temperature as possible to prevent a temperature rise caused by the actions of enzymes contained within the meat before transporting the meat to a refrigerated storage, which comprises surface-freezing the meat by blowing a cold air stream at about &#x2212;20 to about &#x2212;40&#xb0; C. to the meat before conducting the tempering treatment, thus allowing the generation of freezing latent heat in the subcutaneous part owing to the surface-freezing (freezing the subcutaneous tissue), and then rapidly lowering the core temperature inside the meat due to the latent heat released at the melting of the freezing latent heat to thereby conduct the tempering treatment at a temperature of 0 to +15&#xb0; C.

Method and apparatus for tempering treatment of meat, tempered meat treated by the method, and refrigerated meat storage

A continuous transfer type freezer for cooling or freezing articles such as foodstuffs transferred on a conveyor belt by spraying chilled air from slit nozzles on the articles is provided in which chilled air jets rectified to have long spray travel is produced, thin stream layer of chilled air is formed on the surface of the article to achieve increased heat transfer, and exhaust passages of the chilled air are formed such that they do not affect the cooling function. A plurality of slit nozzlesare apposed above and under the conveyor belt along the belt transfer direction, each of the nozzlesis shaped such that it has an angled and succeeding parallel entrance way so that the chilled air is rectified in the entrance ways and spout from the nozzle opening at large velocity, and exhaust passagesare formed between each of the slit nozzles such that the chilled air spouted from the nozzles flows toward both lateral end sides of the conveyor belt

Continuous transfer type freezer

Growing community of inventors

Ome, Japan

Takahiro Arai