| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_36197f8ba36cb2c0c781ef61eb6a2722 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23N12-023
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23N12-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23N15-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F26B23-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J37-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J37-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J37-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F26B23-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23N15-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23N12-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 |
| filingDate |
2016-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5a5685c91318859b2d01edc77834b89 |
| publicationDate |
2016-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2016247133-A1 |
| titleOfInvention |
Pasteurization System for Root Vegetables and Method Therefor |
| abstract |
A method for pasteurizing the surface of a root vegetable. The method comprises the steps of: flame pasteurizing root vegetables arranged on a cook belt to engulf and ignite more than 50% of the surface area of the outer layer of each root vegetable regardless of location on the cook belt and raise the temperature of the outer layer to at least 1450 F (about 62.80 C) wherein the root vegetables resides between an entry point to the flame pasteurizing and the exit point of the flame pasteurizing for at least 30 seconds; and, washing at the exit point of the flame pasteurizing to remove a remaining portion of the burned outer layer. |
| priorityDate |
2012-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |