http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2089224-C

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B07B9-02
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B07B4-00
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B07B9-02
filingDate 1993-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1997-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5aaab589b8e2a29c8f6137318ff3a0ca
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aba1577e19431920a5241f5d3a9b0874
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9371608d0deac218e04b98c954a7e99
publicationDate 1997-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CA-2089224-C
titleOfInvention Air classification of flour
abstract Air-classification of flours with a particle size of 5-160 µm is best performed on flours that are remilled at least once to give a remilled flour with an x-50 of less than 40 µm. The remilling, preferably being carried out by using a jet air mill, a Retsch mill or an extruder. In this way a higher yield of a fraction, enriched in protein (up to 40% protein) and a higher yield of a starch fraction with a low protein content (even less than 3 wt%) can be obtained. Wetting of the remilled flour, prior to remilling and drying of the remilled flour, prior to air classification lead to improved results.
priorityDate 1992-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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