| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_24cb449b20f341096bdab858eeb8b867 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1232
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C1-08 |
| filingDate |
1990-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01b6fb097745991083bc945232767a8c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1138b1da17b489f8c8f729c440f77aa |
| publicationDate |
1996-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BG-60895-B1 |
| titleOfInvention |
METHOD FOR OBTAINING LIOPHILIZED FOODSTUFFS IN SOLID CONDITION |
| abstract |
The method is applicable to the preparation of lyophilized food products from natural onesnraw materials such as yoghurt, fruit, and others. The resulting products have increased resistancenenvironmental impacts and nutritional value. By the method the components are mixed togethernhomogenise and air is introduced into the resulting mixture to increase the initial volume from 3 ton90%. After cooling under continuous stirring to a temperature of -5 to -12 ° C, the product is obtainednis formed by extrusion, frozen deeply at a temperature of -15 to -60 ° C and lyophilizednto a residual humidity of 0 to 10%. |
| priorityDate |
1988-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |