http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103749750-B

Outgoing Links

Predicate Object
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
filingDate 2014-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2016-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2016-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103749750-B
titleOfInvention A kind of farm product submicron powder processing technology
abstract The invention provides a kind of farm product submicron powder processing technology, comprise the following steps: A10, choosing is picked after agricultural product raw material be placed on drying, ventilation support plate on carry out refrigeration and spread; Raw material after A20, refrigeration spread are admitted to water under high pressure rotary drum washer and clean; A30, about the 120 DEG C high temperature adopting the far infrared electro-thermal tube of sterilizer to produce carry out sterilization to material; A40, employing coal air heat exchanger thermal current tunnel chain carry out drying to material; A50, adopt multi-functional micronizer that drying Yuan Cai section is crushed to 4000-8000 object fineness.Advantage of the present invention is: the quality and the mouthfeel that improve food, be conducive to the absorption to nutriment; The raw material that originally can not fully absorb or utilize is re-used, and can develop new resource; Originally the material superfine communication technique can not processed can be processed into micro mist, adds new food kind, improves resource utilization; Improve the added value of agricultural product.
priorityDate 2014-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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