초록

A method and apparatus for enhancing the adhesion of a diamond-like carbon (DLC) film to a substrate and for producing a strongly adhered DLC film on a substrate. The adhesion is enhanced by ion beam pre-processing of the substrate prior to DLC film formation.

대표청구항 ▼

A method and apparatus for enhancing the adhesion of a diamond-like carbon (DLC) film to a substrate and for producing a strongly adhered DLC film on a substrate. The adhesion is enhanced by ion beam pre-processing of the substrate prior to DLC film formation. ng cholesterol, thereby obtaining proce

A method and apparatus for enhancing the adhesion of a diamond-like carbon (DLC) film to a substrate and for producing a strongly adhered DLC film on a substrate. The adhesion is enhanced by ion beam pre-processing of the substrate prior to DLC film formation. ng cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol, and mixing the processed dry egg yolk with egg white or xanthan gum and other ingredients in amounts of at least 0.7%, and at least 6% as calculated in terms of raw egg white or at least 0.03%, respectively, based on all the ingredients used, thereby obtaining the oil-in-water emulsified food. 13. A method for producing the oil-in-water emulsified food set forth in claim 8, comprising the steps of: subjecting an egg yolk fluid to enzymatic processing, thereby converting phospholipids contained in the egg yolk into lysophospholipids, subjecting the enzymatically processed egg yolk to processing for reducing cholesterol, thereby obtaining processed dry egg yolk retaining at least 0.1% of cholesterol, and mixing the processed dry egg yolk with egg white or xanthane gum and other ingredients in amounts of at least 0.7%, and at least 6% as calculated in terms of raw egg white or at least 0.03%, respectively, based on all the ingredients used, thereby obtaining the oil-in-water emulsified food. 14. The oil-in-water emulsified food according to claim 2, wherein the egg yolk has been subjected to enzymatic processing and to processing for reducing cholesterol. 15. The oil-in-water emulsified food according to claim 2, containing phytosterols. 16. The oil-in-water emulsified food according to claim 3, containing phytosterols. 17. The oil-in-water emulsified food according to claim 4, containing phytosterols. 18. The oil-in-water emulsified food according to claim 8, wherein the egg yolk has been subjected to enzymatic processing and to processing for reducing cholesterol. 19. The oil-in-water emulsified food according to claim 8, containing phytosterols. 20. The oil-in-water emulsified food according to claim 9, containing phytosterols. 21. The oil-in-water emulsified food according to claim 10, containing phytosterols. m is between 0.35 and 0.47. 10. A baked flour-based product comprising a flavored filling part and a dough part wherein the filling part comprises: (a) an aqueous phase, (b) a non-crystallized mixture of sugars dissolved in the aqueous phase wherein the mixture of sugars essentially consists of 10 to 50 wt % fructose, 15 to 40 wt % glucose and 5 to 15 wt % sucrose, and (c) a flavoring and acidifying component in an amount effective to lower the pH below 5, wherein the filling part is polyhydric alcohol-free and has a water activity value of below 0.43 which prevents the baked flour based product from losing its crispness for at least 4 months; the filling part and dough part are present at a weight ratio of between 25:75 to 35:65; and the product has a water activity at equilibrium that is below 0.5. 11. The product of claim 10 wherein the filling part and dough part are present at a weight ratio of between 30:70 and the Aw at equilibrium is between 0.35 and 0.47.