| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate |
2005-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2010-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9440a1b0b5d81f0d8e2b89add4a5707
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f144c5982430ae3f332f2fd3709dd68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_762dfaf05c4bc5833aa3e0e43b9e6e2b |
| publicationDate |
2010-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2576237-C |
| titleOfInvention |
Treated surfaces for high speed dough processing |
| abstract |
A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion. |
| priorityDate |
2004-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |