NO166469B - CHEMICAL LASTER OF THE HYDROCHLIC ACID TYPE. - Google Patents
CHEMICAL LASTER OF THE HYDROCHLIC ACID TYPE. Download PDFInfo
- Publication number
- NO166469B NO166469B NO832345A NO832345A NO166469B NO 166469 B NO166469 B NO 166469B NO 832345 A NO832345 A NO 832345A NO 832345 A NO832345 A NO 832345A NO 166469 B NO166469 B NO 166469B
- Authority
- NO
- Norway
- Prior art keywords
- chocolate
- layer
- liquid
- bodies
- flavor
- Prior art date
Links
- 239000000126 substance Substances 0.000 title claims description 5
- 239000002253 acid Substances 0.000 title description 2
- 235000019219 chocolate Nutrition 0.000 claims description 46
- 239000007788 liquid Substances 0.000 claims description 38
- 239000000796 flavoring agent Substances 0.000 claims description 32
- 235000019634 flavors Nutrition 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000007711 solidification Methods 0.000 claims description 5
- 230000008023 solidification Effects 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 241000234314 Zingiber Species 0.000 claims 1
- 239000007787 solid Substances 0.000 description 17
- 239000000969 carrier Substances 0.000 description 16
- 239000011248 coating agent Substances 0.000 description 7
- 238000000576 coating method Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000020094 liqueur Nutrition 0.000 description 3
- 244000144725 Amygdalus communis Species 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000001536 Prunus fruticosa Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
Classifications
-
- H—ELECTRICITY
- H01—ELECTRIC ELEMENTS
- H01S—DEVICES USING THE PROCESS OF LIGHT AMPLIFICATION BY STIMULATED EMISSION OF RADIATION [LASER] TO AMPLIFY OR GENERATE LIGHT; DEVICES USING STIMULATED EMISSION OF ELECTROMAGNETIC RADIATION IN WAVE RANGES OTHER THAN OPTICAL
- H01S3/00—Lasers, i.e. devices using stimulated emission of electromagnetic radiation in the infrared, visible or ultraviolet wave range
- H01S3/09—Processes or apparatus for excitation, e.g. pumping
- H01S3/095—Processes or apparatus for excitation, e.g. pumping using chemical or thermal pumping
- H01S3/0951—Processes or apparatus for excitation, e.g. pumping using chemical or thermal pumping by increasing the pressure in the laser gas medium
- H01S3/0953—Gas dynamic lasers, i.e. with expansion of the laser gas medium to supersonic flow speeds
-
- H—ELECTRICITY
- H01—ELECTRIC ELEMENTS
- H01S—DEVICES USING THE PROCESS OF LIGHT AMPLIFICATION BY STIMULATED EMISSION OF RADIATION [LASER] TO AMPLIFY OR GENERATE LIGHT; DEVICES USING STIMULATED EMISSION OF ELECTROMAGNETIC RADIATION IN WAVE RANGES OTHER THAN OPTICAL
- H01S3/00—Lasers, i.e. devices using stimulated emission of electromagnetic radiation in the infrared, visible or ultraviolet wave range
- H01S3/02—Constructional details
- H01S3/03—Constructional details of gas laser discharge tubes
- H01S3/036—Means for obtaining or maintaining the desired gas pressure within the tube, e.g. by gettering, replenishing; Means for circulating the gas, e.g. for equalising the pressure within the tube
Description
Fremgangsmåte til fremstilling av sjokoladeartikler med flytende fylling. Process for the production of chocolate articles with liquid filling.
Oppfinnelsen vedrorer en fremgangsmåte for fremstilling av sjokoladeartikler med flytende fylling, hvor det forst fremstilles væskefylte, formbestandige hullegemer i form av skall- eller skorpelegemer. The invention relates to a method for the production of chocolate articles with a liquid filling, where liquid-filled, shape-retaining hollow bodies in the form of shell or crust bodies are first produced.
Det er kjent å overtrekke såkalte skorpelegemer, som inneholder en flytende fylling, ved å dyppe legemene i sjokolade, og over-trekket vil da folge konturene til skorpelegemet, hvilket skorpelegeme f. eks. kan være en såkalt konjakklikor-bit. Det er også kjent sjokoladeartikler med flytende fylling, hvilke består av særskilt fremstilte sjokoladeskall. Disse sjokoladehullegemer fylles med væske, og åp-ningen lukkes ved hjelp av en innsmeltet propp. Konjakklikor-biter, med eventuelt innlagte kirsebær, og lignende biter kan også fremstilles på den måten at man forst fremstiller et åpent sjokoladeskall-legeme, fyller dette med den flytende fylling og deretter lukker legemet ved hjelp av et sjokoladeslor, eventuelt ved at man forst legger på et isolerende lag. It is known to cover so-called crust bodies, which contain a liquid filling, by dipping the bodies in chocolate, and the coating will then follow the contours of the crust body, which crust body e.g. can be a so-called brandy liqueur piece. There are also known chocolate articles with a liquid filling, which consist of specially prepared chocolate shells. These chocolate hollow boxes are filled with liquid, and the opening is closed with the help of a melted-in stopper. Cognac liqueur pieces, with optionally embedded cherries, and similar pieces can also be produced in the way that one first prepares an open chocolate shell body, fills this with the liquid filling and then closes the body with the help of a chocolate veil, possibly by first placing on an insulating layer.
Ved alkoholholdig konfekt, sitronstenger og lignende, for hvilke det forst fremstilles et skorpelegeme ved omkrystallisering av et ytre sukkersjikt i formmel, er den ytre form bestemt av volumet til den til å begynne med flytende sukkerlosning og er begrenset. In the case of alcoholic confectionery, lemon sticks and the like, for which a crust body is first produced by recrystallization of an outer sugar layer in formula, the outer shape is determined by the volume of the initially liquid sugar solution and is limited.
Ved sjokoladeartikler med flytende fylling, hvor man ved fremstillingen går ut fra den særskilte fremstilling av et skallegeme, kan væskevolumet riktignok bestemmes innenfor vide grenser, men det er her en ulempe at de av fremstillingstekniske grunner forholdsmessig tynne sjokoladevegger oppmykes etterhvert av væsken, noe som har en negativ innflytelse på lagringsevnen. In the case of chocolate articles with a liquid filling, where the production is based on the special preparation of a shell body, the volume of liquid can indeed be determined within wide limits, but there is a disadvantage here that the chocolate walls, which are relatively thin due to manufacturing techniques, are eventually softened by the liquid, which has a negative influence on storage capacity.
For å gjore væskefylte sjokoladeartikler, hvor man ved fremstillingen går ut fra et skallegeme, mer lagringsdyktige, er det videre kjent å anordne ett eller flere skorpehullegemer i et særskilt fremstilt sjokoladeskall med en gitt form og utfylle mellomrommene med ikke flytende masser. Man sikrer da den flytende fylling i stor grad, men sluttformen er bestemt av sjokoladeskallet. In order to make liquid-filled chocolate articles, where the manufacture starts from a shell body, more storable, it is further known to arrange one or more crust hole bodies in a specially prepared chocolate shell with a given shape and to fill the spaces with non-liquid masses. The liquid filling is then ensured to a large extent, but the final shape is determined by the chocolate shell.
Videre er det kjent å overtrekke faste konfekt-kjernelegemer med en mykplastisk masse og la disse legemer falle fritt i et slor av nottesplitter som derved fikseres på legemene som et ytre sjikt. Furthermore, it is known to coat solid confectionary core bodies with a soft plastic mass and let these bodies fall freely in a veil of note splinters which are thereby fixed on the bodies as an outer layer.
Sammenlignet med de kjente fremgangsmåter er hensikten med foreliggende oppfinnelse å oppnå en bedre sikring av sjokoladeartikler med flytende fylling mot de feil som kan oppstå ved de kjente fremgangsmåter, og særlig tar man sikte på å få en bedre sikring mot brudd. Stotømfintligheten til varen skal også reduseres og samtidig skal man også utvide formingsmulighetene samt smaksvariasjonsmulighete-ne. Hittil har den samtidige innarbeiding av mandelsplitter i sjokolade bare vært foretatt i forbindelse med såkalte massive konfektbi--ter. På samme måte som ved de kjente fremgangsmåter tar oppfinnelsen sikte på å muliggjore en maskinell fremstilling. Compared to the known methods, the purpose of the present invention is to achieve a better protection of chocolate articles with liquid filling against the errors that can occur with the known methods, and in particular the aim is to obtain a better protection against breakage. The bulkiness of the product must also be reduced and at the same time the shaping possibilities and the taste variation possibilities must also be expanded. Until now, the simultaneous incorporation of almond slivers into chocolate has only been carried out in connection with so-called massive pieces of confectionery. In the same way as with the known methods, the invention aims to enable mechanical production.
Ifolge oppfinnelsen oppnås dette ved at det væskefylte hullegeme på i og for seg kjent måte overtrekkes med et sjokoladeslor,. hvoretter i det minste én formbestandig smaksbærer, såsom nottesplitter, ingefærsnitter eller torre opprevne stoffer eller lignende påfores det ennu bindedyktige sjokoladesjikt i en forutbestemt mengde og fikseres ved hjelp av et ytterligere sjokoladeslor. According to the invention, this is achieved by covering the liquid-filled hollow body in a manner known per se with a layer of chocolate. after which at least one form-retaining flavor carrier, such as nut slivers, ginger slices or dry shredded substances or the like, is applied to the still binding chocolate layer in a predetermined amount and fixed by means of a further chocolate layer.
Ifolge et videre trekk ved oppfinnelsen blir umiddelbart for storkningen av sjokoladesloret den med et sjokoladesjikt overtrukne smaksbærer utsatt for en luftblåst. På det forste sjokoladeslor kan det påfores ytterligere sjokoladeslor. According to a further feature of the invention, immediately before the solidification of the chocolate layer, the flavor carrier coated with a layer of chocolate is exposed to a blast of air. On top of the first layer of chocolate, further layers of chocolate can be applied.
I tillegg til de allerede nevnte formbestandige smaksbærere kan det også anvendes sitronat eller lettloslige krystallinske frukt-syrer. Smaksstoffer kan tilsettes sjokoladen ved hjelp av i og for seg kjente tilslagsstoffer, såsom melk, aromastoffer og lignende. In addition to the already mentioned form-retaining flavor carriers, citric acid or easily soluble crystalline fruit acids can also be used. Flavorings can be added to the chocolate using additives known per se, such as milk, flavorings and the like.
Oppfinnelsen skal beskrives nærmere under henvisning til de etterfølgende utforelseseksempler: The invention shall be described in more detail with reference to the following exemplary embodiments:
Eksempel 1. Example 1.
I formmel stopte skorpelegemer med forutbestemt form,' hvilke skorpelegemer har en fylling, f. eks. kirsebærlikor, med forutbestemt volum, fores gjennom sjokoladeslor i en overtrekksmaskin. På det derved påforte sjokoladesjikt blir det under storkningen påfort nok ett sjokoladeovertrekk som har en overveiende andel av nottesplitter med et tynt overflateovertrekk av sjokolade. Disse nottesplitter utgjor smaksbærere og omgir den flytende kjerne. Etter storkningen forelig-ger det enkeltbiter med forutbestemt form, og disse enkeltbiter vil som folge av foreningen mellom den flytende fylling og den faste smaksbærer gi overraskende smaksvirkninger ved nytelsen. In formal stopped crustal bodies with a predetermined shape, which crustal bodies have a filling, e.g. cherry liqueur, of predetermined volume, is fed through chocolate slurries in a coating machine. On the thus applied chocolate layer, another chocolate coating is applied during solidification, which has a predominant proportion of nut splinters with a thin surface coating of chocolate. These notte splits form flavor carriers and surround the liquid core. After solidification, there are individual pieces with a predetermined shape, and these individual pieces will, as a result of the association between the liquid filling and the solid flavor carrier, produce surprising taste effects when enjoyed.
Eksempel 2. Example 2.
Et ifolge eksempel 1 fremstilt skorpelegeme med omtrent ski-veform og med appelsinsaftfylling bedekkes i en overtrekksmaskin med et sjokolademasseslor som storknes ved hjelp av en begrenset avkjol-ing, for hvilket formål det kan anvendes en vifte som samtidig fjer-ner overskytende sjokolademasse. I den storknende masse innleires det ingefærsnitter og opprevet bitter sjokolade, og det kjoles videre ned. Etter at splittene har festet seg, blåses lose restsplitter vekk, og det påfores et ytterligere sjokoladeslor som bestemmer den endelige ytre form og samtidig fikserer splittene. For storkningen blir det slik fremstilte, med smaksbærere overtrukne legeme utsatt for en luftstrom. Legemet har nu omtrent oket til det dobbelte eller tredobbelte med hensyn til dimensjoner. A crust body produced in accordance with example 1 with an approximately disc shape and with orange juice filling is covered in a coating machine with a chocolate mass layer which solidifies with the help of a limited cooling, for which purpose a fan can be used which simultaneously removes excess chocolate mass. Ginger slices and grated bitter chocolate are embedded in the congealing mass, and it is further dressed down. After the splinters have attached, loose residual splinters are blown away, and a further layer of chocolate is applied which determines the final external shape and at the same time fixes the splits. For solidification, the body produced in this way, coated with flavor carriers, is exposed to an air current. The body has now roughly doubled or tripled in size.
Utformningen av de storknede enkeltbiter i smakshenseende er gitt ved forbindelsen mellom den flytende fylling og de faste smaksbærere . The design of the congealed individual pieces in terms of taste is given by the connection between the liquid filling and the solid flavor carriers.
Eksempel 3« Example 3«
Et skallegeme av sjokolade som inneholder en flytende alkoholholdig fylling med en forutbestemt smaksretning, og som har en for-utftestemt form, forsynes med faste smaksbærere ved hjelp av fremgangs-måten ifolge eksempel 1 eller 2. De med faste smaksbærere forsynte sluttformer er med hensyn til den faste smaksbærer og den flytende fylling avstemt for oppnåelse av en bestemt smaksretning. Som ut-gangslegeme med flytende fylling kan man f. eks. også velge et skall-legeme hvor det foruten en flytende fylling også er innlagt en frukt eller lignende. A shell body of chocolate which contains a liquid alcoholic filling with a predetermined flavor direction, and which has a predetermined shape, is supplied with solid flavor carriers using the method according to example 1 or 2. The final shapes provided with solid flavor carriers are with regard to the solid flavor carrier and the liquid filling coordinated to achieve a specific flavor direction. As an output body with liquid filling, one can e.g. also choose a shell body where, in addition to a liquid filling, a fruit or the like has also been inserted.
Flere lag med faste smaksbærere over hverandre kan likeledes anvendes. Det forste sjikt med smaksbærere kan være fiksert i det overflateopploste sjokoladesjikt på skallegemet. Som ekstra smaksbærer kan anvendes krystallisert sitronsyre som tilfores det sjokoladeslor som benyttes for tildekking av den forste smaksbærer. Påffirin-gen og avblåsingen av det ytre sjokoladeslor skjer deretter som nevnt under eksempel 2. Several layers of fixed flavor carriers on top of each other can also be used. The first layer of flavor carriers can be fixed in the surface-dissolved chocolate layer on the shell body. Crystallized citric acid can be used as an additional flavor carrier, which is added to the chocolate layer used to cover the first flavor carrier. The puffing and the blowing off of the outer chocolate layer then take place as mentioned under example 2.
Eksempel 4- Example 4-
Et på en sukkertrekkmaskin fremstilt hullegeme med en sukker-skorpe og med en flytende fylling, eller et dragert legeme med flytende fylling forsynes med. et overtrekk med en fast smaksbærer, som nevnt under eksemplene 1 - 3> De anvendte, én eller flere ganger på-, forte sjokoladeslor inneholder smaksstoffer som er avstemt til smaken på den flytende fylling, og smaksstoffene kan variere fra sjikt til sjikt. A hollow body produced on a sugar drawing machine with a sugar crust and with a liquid filling, or a coated body with a liquid filling is supplied with. a coating with a solid flavor carrier, as mentioned under examples 1 - 3> The used, one or more times, forte chocolate slor contains flavorings that are matched to the taste of the liquid filling, and the flavorings can vary from layer to layer.
Eksempel 5«Example 5«
Et med væske fylt skallegeme med en forutbestemt form og et ifolge eksempel 1 fremstilt skorpelegeme med ulike væskefyllinger forenes til én formbit i en overtrekksmaskin ved hjelp av et sjokoladeslor som inneholder enhetlige, faste smaksbærere. De ulike fyllinger kan i smakshenseende være avstemt til hverandre slik at de utfyl-ler hverandre. Den i fast form tilfoyede smaksbærer kan inneholde en tredje smakskomponent. Istedenfor to med væske fylte kjernestykker, kan det også anvendes tre eller også flere kjernelegemer med flytende fyllinger. På denne måte kan man oppnå en utvidelse av smaksforutset-ningene ved avstemming av de flytende og faste smaksbærere eller ved hjelp av de smaksstoffer som tilsettes sjokoladen. A liquid-filled shell body with a predetermined shape and a crust body produced according to example 1 with different liquid fillings are combined into one shaped piece in a coating machine by means of a chocolate layer containing uniform, solid flavor carriers. In terms of taste, the various fillings can be matched to each other so that they complement each other. The flavor carrier added in solid form may contain a third flavor component. Instead of two liquid-filled core pieces, three or more core bodies with liquid fillings can also be used. In this way, an expansion of the flavor requirements can be achieved by matching the liquid and solid flavor carriers or with the help of the flavoring substances that are added to the chocolate.
Eksempel 6. Example 6.
Et med væske fylt kjernelegeme forenes slik med smaksbærere A liquid-filled core body is thus united with taste carriers
i fast form at den flytende fylling og de faste smaksbærere innleires ved siden av hverandre i en enkelt bit..Ved nytelsen kan derved forst den av faste stoffer bestående smaksbærer komme til virkning, og der- in solid form that the liquid filling and the solid flavor carriers are embedded next to each other in a single piece.. When enjoying it, the flavor carrier consisting of solid substances can thereby come into effect, and there-
etter vil den flytende fylling komme til virkning. Ved den forutbe-stemte fordeling av den flytende fylling og de faste smaksbærere, hvilken fordeling også kan markeres ved hjelp av lyse eller morke sjokoladeslor, oppnår man forskjellige smaksvariasjoner i sluttpro-duktet . after which the liquid filling will take effect. With the predetermined distribution of the liquid filling and the solid flavor carriers, which distribution can also be marked with the help of light or dark chocolate bars, different taste variations are achieved in the final product.
Sjokoladeartikler fremstilt ifolge oppfinnelsen har hoy lag-ringsevne, uten at den flytende fylling på uonsket måte innvirker på de faste smaksbærere eller smaksstoffer. Forskjellige smakskombina-sjoner er mulig, hvilke forst kommer til virkning ved nytelsen, idet forst i det oyeblikk de til hverandre avstemte smaksstoffer utfolder sine virkninger. Skarpheten til en alkoholfylling utjevnes av notte-eller mandelsplitter, særlig fordi også storre splitter kan innleires på en sikker måte. Med oppfinnelsen er det oppnådd at man kan an-vende tynnveggede kjernelegemer, slik at sjokolademasseandelen, hen-holdsvis sukkerskorpeandelen kan reduseres relativt alkoholinnholdet og de faste smaksbærere. De faste smaksbærere omgir og beskytter på en skjelettaktig måte det med væske fylte, omfintlige kjernelegeme og reduserer stotomfintligheten til den frie overflate. Chocolate articles produced according to the invention have a high storage capacity, without the liquid filling having an unwanted effect on the solid flavor carriers or flavourings. Different flavor combinations are possible, which first come into effect during the pleasure, as it is only at that moment that the flavors that are coordinated with each other unfold their effects. The sharpness of an alcohol filling is balanced by notte or almond chips, especially because larger chips can also be embedded in a safe way. With the invention, it has been achieved that thin-walled core bodies can be used, so that the chocolate mass proportion, respectively the sugar crust proportion, can be reduced relative to the alcohol content and the solid flavor carriers. The solid flavor carriers surround and protect in a skeletal manner the fluid-filled, circumstantial core body and reduce the stomatal circumference of the free surface.
Claims (2)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8211299A FR2578110A1 (en) | 1982-06-28 | 1982-06-28 | CHEMICAL LASER WITH HYDROCHLORIC ACID |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| NO832345L NO832345L (en) | 1986-04-22 |
| NO166469B true NO166469B (en) | 1991-04-15 |
| NO166469C NO166469C (en) | 1991-07-24 |
Family
ID=9275472
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO832345A NO166469C (en) | 1982-06-28 | 1983-06-28 | CHEMICAL LASTER OF THE HYDROCHLIC ACID TYPE. |
Country Status (8)
| Country | Link |
|---|---|
| BE (1) | BE897132A (en) |
| CA (1) | CA1222044A (en) |
| DE (1) | DE3320258A1 (en) |
| FR (1) | FR2578110A1 (en) |
| GB (1) | GB2171244B (en) |
| IT (1) | IT1162874B (en) |
| NL (1) | NL8301970A (en) |
| NO (1) | NO166469C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9011535D0 (en) * | 1990-05-23 | 1990-07-11 | Oxford Lasers Ltd | Gas management system |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3529261A (en) * | 1964-09-10 | 1970-09-15 | Xerox Corp | Laser having an active medium which is an excited halogen whose lower energy state is depleted by reacting with an alkali metal |
| FR1527988A (en) * | 1967-04-19 | 1968-06-07 | Comp Generale Electricite | Pressure stabilized gas lasers |
| NL153387B (en) * | 1968-02-15 | 1977-05-16 | Philips Nv | DEVICE FOR GENERATING STIMULATED INFRARED EMISSION, IRASER, BY MEANS OF AN ELECTRICAL DISCHARGE IN A GAS MIXTURE PARTICULARLY OF CARBONIC GAS, AND DISCHARGE TUBE INTENDED FOR SUCH DEVICE. |
| US3569857A (en) * | 1968-03-13 | 1971-03-09 | North American Rockwell | Method and means for achieving chemical equilibrium in a sealed-off co{d 2 laser |
| GB1278639A (en) * | 1969-12-12 | 1972-06-21 | Ferranti Ltd | Improvements relating to gas lasers |
| NL161928C (en) * | 1972-02-21 | 1980-03-17 | Philips Nv | Apparatus for generating stimulated infrared emission, iraser, by means of an electric discharge in a gas mixture containing at least carbon dioxide and water vapor. |
| US3851272A (en) * | 1973-01-02 | 1974-11-26 | Coherent Radiation | Gaseous laser with cathode forming optical resonator support and plasma tube envelope |
| DE2461928A1 (en) * | 1974-12-31 | 1976-07-08 | Trw Inc | Chemical laser with a combustion or reaction chamber - has pipes separately supplying reagents diluent and a fluorine compound |
-
1982
- 1982-06-28 FR FR8211299A patent/FR2578110A1/en active Granted
-
1983
- 1983-06-02 NL NL8301970A patent/NL8301970A/en not_active Application Discontinuation
- 1983-06-06 DE DE19833320258 patent/DE3320258A1/en active Granted
- 1983-06-09 IT IT67633/83A patent/IT1162874B/en active
- 1983-06-23 GB GB08317076A patent/GB2171244B/en not_active Expired
- 1983-06-24 BE BE0/211061A patent/BE897132A/en not_active IP Right Cessation
- 1983-06-27 CA CA000431194A patent/CA1222044A/en not_active Expired
- 1983-06-28 NO NO832345A patent/NO166469C/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA1222044A (en) | 1987-05-19 |
| DE3320258A1 (en) | 1986-12-18 |
| GB2171244A (en) | 1986-08-20 |
| NO166469C (en) | 1991-07-24 |
| IT8367633A0 (en) | 1983-06-09 |
| FR2578110A1 (en) | 1986-08-29 |
| GB2171244B (en) | 1987-02-11 |
| DE3320258C2 (en) | 1992-08-06 |
| BE897132A (en) | 1983-12-27 |
| IT1162874B (en) | 1987-04-01 |
| FR2578110B1 (en) | 1994-04-22 |
| NL8301970A (en) | 1986-08-01 |
| NO832345L (en) | 1986-04-22 |
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