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    Furnace for continuous, high throughput diffusion processes from various diffusion sources
    1.
    发明授权
    Furnace for continuous, high throughput diffusion processes from various diffusion sources 失效
    用于来自各种扩散源的连续，高通量扩散过程的炉

    公开(公告)号：US6117266A

    公开(公告)日：2000-09-12

    申请号：US64648

    申请日：1998-04-22

    Applicant: Jorg Horzel ,  Jozef Szlufcik ,  Johan Nijs

    Inventor： Jorg Horzel ,  Jozef Szlufcik ,  Johan Nijs

    IPC: H01L21/00 ,  A23F1/02 ,  H05B3/02

    CPC classification number: H01L21/67173 ,  H01L21/67109 ,  H01L21/67115 ,  H01L21/67236 ,  Y10S438/907

    Abstract: An open apparatus is described for the processing of planar thin semiconductor substrates, particularly for the processing of solar cells. The apparatus includes a first zone for the drying and burn-out of organic components from solid or liquid based dopant sources pre-applied to the substrates. The zone is isolated from the remaining zones of the apparatus by an isolating section to prevent cross-contamination between burn-out zone and the remaining processing zones. All the zones of the apparatus may be formed from a quartz tube around which heaters are placed for raising the temperature inside the quartz tube. Each zone may be purged with a suitable mixture of gases, e.g. inert gases such as argon, as well as oxygen and nitrogen. The zones may also be provided with gaseous dopants such as POCl.sub.3 and the present invention includes the sequential diffusion of more than one dopant into the substrates. Some of the zones may be used for driving-in the dopants alternatively, for other processes, e.g. oxidation. The present invention also includes a method of operating the apparatus and the use of the apparatus in processing solar cells.

    Abstract translation: 描述了用于处理平面薄型半导体衬底，特别是用于太阳能电池的处理的开放式设备。 该装置包括用于从预先施加到基底的固体或液体基础的掺杂剂源干燥和燃尽有机成分的第一区域。 该区域通过隔离部分与设备的其余区域隔离，以防止燃尽区域和其余处理区域之间的交叉污染。 设备的所有区域可以由石英管形成，在该石英管周围放置加热器以提高石英管内的温度。 每个区域可以用合适的气体混合物吹扫，例如， 惰性气体如氩气，以及氧气和氮气。 这些区域还可以设置有气体掺杂剂例如POCl 3，本发明包括多于一种掺杂剂顺序扩散到衬底中。 一些区域可以用于驱动掺杂剂，或者用于其它工艺，例如， 氧化。 本发明还包括操作该装置的方法以及该装置在处理太阳能电池中的用途。

    Mechanical pressure roasting of coffee
    2.
    发明授权
    Mechanical pressure roasting of coffee 失效
    咖啡的机械压力传播

    公开(公告)号：US3762930A

    公开(公告)日：1973-10-02

    申请号：US3762930D

    申请日：1971-04-16

    Applicant: GEN FOODS CORP

    Inventor： MAHLMANN J

    IPC: A23F5/04 ,  A23N12/08 ,  A23F1/02

    CPC classification number: A23N12/08 ,  A23F5/04

    Abstract: Green coffee either whole, flaked or ground is subjected to heat and a mechanical force preferably containing a shearing component sufficient to roast the coffee. The roasting produces a roasted coffee product having higher soluble solids whether atmospherically or pressure extracted compared to a conventional hot air roasts. The increased soluble solids content provides regular coffee wherein substantial reductions in the amount of coffee employed to prepare a brew are possible and in addition provides a soluble percolate of higher concentrations and at better yield in the manufacture of soluble coffee. The mechanical pressure roasting further provides improved controllable acidity but not in the order of that obtained by pressure roasting in the presence of large excesses of steam. The mechanical pressure roasting of coffee has been found to upgrade the flavor of Robusta-type coffees by removing typically tarry notes.

    Successive quenching of coffee during roasting
    3.
    发明授权
    Successive quenching of coffee during roasting 失效
    在烘焙期间继续烹饪咖啡

    公开(公告)号：US3715215A

    公开(公告)日：1973-02-06

    申请号：US3715215D

    申请日：1970-09-25

    Applicant: GEN FOODS CORP

    Inventor： BALLING T ,  PROTOMASTRO M ,  STEFANUCCI A ,  LEONARD R ,  PONZONI G

    IPC: A23F5/04 ,  A23F5/48 ,  A23F1/02

    CPC classification number: A23F5/04 ,  A23F5/486

    Abstract: Undesirable aroma components and gases can be removed from coffee beans during roasting by intermittent additions of moisture to the coffee during roasting, in amounts ranging from 3 percent to 40 percent by weight of the beans, thereby driving out the volatiles and unexpectedly improving the flavor. This process of upgrading coffee and changing its flavor characteristics occurs within the same roaster.

    Abstract translation: 烘焙过程中，咖啡豆中不希望有的香气成分和气体可以通过在烘烤期间间歇性地向咖啡中添加水分而以咖啡豆的形式从咖啡豆中除去，其量为豆类重量的3％至40％，从而驱除挥发物并意外地改善风味。 这种升级咖啡和改变其风味特征的过程发生在相同的焙烧炉中。

    Method of roasting coffee
    5.
    发明授权
    Method of roasting coffee 失效
    咖啡的方法

    公开(公告)号：US3589912A

    公开(公告)日：1971-06-29

    申请号：US3589912D

    申请日：1968-04-17

    Applicant: GEN FOODS CORP

    Inventor： ADLER IRWIN L ,  FELDBRUGGE ALONZO H

    IPC: A23F5/04 ,  A23F1/02

    CPC classification number: A23F5/046

    Abstract: COFFEE IS PREDRIED TO A MOISTURE CONTENT BELOW ABOUT 7% BY WEIGHT UNDER CONDITIONS WHEREBY ROASTING DOES NOT OCCUR. THE PREDRIED COFFEE IS THEN ROASTED AT A TEMPERATURE BELOW THE CRITICAL BURNING TEMPERATURE UNTIL A SUBSTANTIAL PART OF THE ROASTING IS COMPLETED. THE COFFEE IS NEXT FURTHER HEATED TO BRING ITS TEMPERATURE TO THE CRITICAL BURNING TEMPERATURE FOR A BRIEF PERIOD, THEN RAPIDLY QUENCHED.

    Apparatus for opening/closing a process chamber door of ovens used for manufacturing semiconductor devices
    6.
    发明授权
    Apparatus for opening/closing a process chamber door of ovens used for manufacturing semiconductor devices 失效
    用于打开/关闭用于制造半导体器件的烤箱的处理室门的装置

    公开(公告)号：US6113734A

    公开(公告)日：2000-09-05

    申请号：US996094

    申请日：1997-12-22

    Applicant: Jae-young Woo ,  Woo-yeul Choi

    Inventor： Jae-young Woo ,  Woo-yeul Choi

    IPC: H01L21/677 ,  F27B17/02 ,  F27D1/18 ,  H01L21/027 ,  H01L21/30 ,  H01L21/306 ,  H01L21/324 ,  A23F1/02

    CPC classification number: F27D1/1858 ,  F27B17/02

    Abstract: An apparatus for opening/closing a process chamber door of an oven for manufacturing a semiconductor device includes a boss formed at one side of an opening of the process chamber, a shaft which passes freely through the center of the boss, bearings attached to the process chamber and rotatably supporting the ends of the shaft, a driver for rotating the shaft in opposite directions over a predetermined angle, and a door that seals the opening, one side of the door being attached to the shaft so as to be moved when the shaft rotates. Alternatively, the present invention provides a pair of bearings disposed beside one side of an opening of the process chamber, a shaft whose ends are rotatably supported by the bearings, a bracket having one end fixed to the shaft, and another end fixed to the door. A driver also rotates the shaft over a predetermined angle that opens and closes the door.

    Abstract translation: 用于打开/关闭用于制造半导体器件的烤箱的处理室门的装置包括形成在处理室的开口的一侧的凸台，自由地穿过凸台的中心的轴，附接到该过程的轴承 并且可旋转地支撑轴的端部，用于使轴沿相反方向旋转预定角度的驱动器以及密封开口的门，门的一侧附接到轴，以便当轴 旋转 或者，本发明提供了一对设置在处理室的开口的一侧旁边的轴承，其端部由轴承可旋转地支撑，其一端固定到轴的支架，以及固定到门的另一端 。 驱动器还使轴旋转预定的角度，其打开和关闭门。

    Balanced coffee flavors
    7.
    发明授权
    Balanced coffee flavors 失效
    平衡咖啡香味

    公开(公告)号：US3780197A

    公开(公告)日：1973-12-18

    申请号：US3780197D

    申请日：1972-04-25

    Applicant: GEN FOODS CORP

    Inventor： STEFANUCCI A ,  YADLOWSKY S

    IPC: A23F5/04 ,  A23F5/10 ,  A23F5/20 ,  A23F5/36 ,  A23F1/02

    CPC classification number: A23F5/206 ,  A23F5/04 ,  A23F5/10 ,  A23F5/36

    Abstract: HIGH QUALITY IS DIVIDED INTO PORTIONS AND EACH PORTION ROASTED TO A SEPARATE AND DISCERNIBLE AVERAGE ROAST COLOR. THE ROASTED PORTIONS ARE GROUND WITH AT LEAST ONE PORTION GROUND TO A FINE PARTICLE SIZE; THE GROUND HIGH QUALITY COFFEE IS COMBINED WITH LOW QUANLITY COFFEE GROUND TO A COARSE PARTICLE SIZE TO PROVIDE COFFEE PRODUCTS HAVING EITHER AN IMPROVED FLAVOR CHARACTER BYENHANCING THE FLAVOR OF THE HIGH QUALITY COFFEE AND/OR BY MASKING THE UNDESIRABLE FLAVOR CHARACTER OF THE LOW QUALITY COFFEE, OR TO PROVIDE LOWER COST PRODUCTS.

    Continuous coffee roasting process
    9.
    发明授权
    Continuous coffee roasting process 失效
    连续咖啡烘烤工艺

    公开(公告)号：US3595668A

    公开(公告)日：1971-07-27

    申请号：US3595668D

    申请日：1969-12-22

    Applicant: HILLS BROS COFFEE

    Inventor： NUTTING LEE ,  CHONG GEORGE S ,  MILLER JARROTT T ,  MCCHESNEY JOHN G

    IPC: A23F5/04 ,  A23N12/08 ,  A23F1/02

    CPC classification number: A23F5/046 ,  A23N12/08

    Abstract: A CONTINUOUS PROCESS FOR ROASTING COFFE INVOLVING (1) THE CONTINUOUS AND PROGRESSIVE PREHEATING OF GREEN COFFEE BEANS IN THE PRESENCE OF STEAM AT 60 TO 200 P.S.I. FOR 5 TO 15 MINUTES TO EFFECT HYDROLYSIS AND PARTIAL ROASTING OF THE BEANS, PREHEATING DEVELOPING A CHARACTERISTIC FLAVOR AND AROMA PROFILE (AS DETERMINED BY GAS CHROMATOGRAPHY) WHICH, HOWEVER, IS NOT FULLY DEVELOPED (AS DETERMINED ORGANOLEPTICALLY FOLLOWING AQUEOUS EXTRACTION) (2) THE CONTINUOUS AND PROGRESSIVE DISCHARGE OF THE PREHEATED BEANS TO THE ATMOSPHERE AND (3) THE IMMEDIATE CONTINUOUS AND PROGRESSIVE ROASTING OF THE PREHEATED BEANS IN HIGH VELOCITY ROASTING GASES AT 450* TO 575*F. FOR 1/2 TO 15 MINUTES WHICH EFFECT FLUIDIZATION OF THE BEANS TOGETHER WITH FURTHER HYDROLYSIS AND CONTROLLED HEATING AND DRYING OF THE SAME, SUCH FLUIDIZED ROASTING COMPLETING THE ROASTING PROCESS BY FULLY DEVELOPING THE CHARACTERISTIC FLAVOR AND AROMA PROFILE DEVELOPED DURING THE PREHEATING (AS DETERMINED BOTH BY GAS CHROMATOGRAPHY AND ORGANOLEPTICALLY). FOLLOWING THE DESCRIBED PREHEATING AND ROASTING, THE ROASTED BEANS CAN BE (4) CONTINUOUSLY AND PROGRESSIVELY COOLED IN HIGH VELOCITY COOLING GASES WHICH EFFECT FLUIDIZATION OF THE ROASTED BEANS.

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