http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2021105438-A4
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f1a04124900b9a64771068184912b66a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/H05B6-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/H05B6-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2021-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61e73a2b17c208388b642f95e0b1e4e6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11153e28ecb514d2ffab3afe95a6cfc0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d41819a660d51179a9980e63209895d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12597a4fda9033a13df90602ba9d046a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab03afa5e4f2daae718794276bc553ef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f08ff21a8465475092d8286b776e059c |
| publicationDate | 2021-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2021105438-A4 |
| titleOfInvention | Microwave Drying Method for Persimmon Slices |
| abstract | The invention provides a microwave drying method for persimmon slices. The method ncomprises the following steps. Firstly, clean fresh persimmon fruits with water, air dry, peel and ncut into slices. Then place the fresh persimmon slices in a microwave drying chamber for nintermittent microwave drying, and obtain dried persimmon slices after drying treatment. nComprehensively score the quality of the dried persimmon slices through five evaluation factors nof sensory evaluation, moisture content, total acid, VC content and energy consumption per unit nmass. Compared with dried persimmon slices produced by traditional method, dried persimmon nslices produced by this method can better preserve the color, flavor and taste of persimmon nslices, and have low moisture content, less time consumption and low cost. Microwave also has nsterilization function, meets the health and safety requirements of modern people and has great napplication valuen1/4 nCleanandairdry Cutinto Microwave Comprehensive nplers mn anarch el F4 -in-0 111termttent assessment + persimmons -Odrm nPersimmon nslices nFigure 1 A process flow chart of microwave intermittent drying of persimmon slices n_,_ Sensory evaluation n-e- Moisture content () n-*-VC content (mg/l00g) n-Total acid (g/kg) nEnergy consumption per unit mass (W/(kJ/g)) 0.25 n70 -- 6.2 . n-6.1 . n-o60Z 15 n-5.9r n20 n300 n5 .. n0 20 0 0 0 n570 n10F 's aCo n20 350 420 490 560 630 nPower ) nFigure 2 A curve graph of moisture and quality of dried persimmon slices under different nmicrowave powers nComprehensive score n0.8 n0.7 ne, 0. 6n0.4 n0.4 n0.r n0.1 n210 260 2M0 420 490 560o 2 nPower(WM |
| priorityDate | 2021-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.