http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109699741-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7ed46b3467f2bfaf01c338efc1bfb37e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-144 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-148 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-144 |
| filingDate | 2019-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f87c0ae28cf993075027bad56fadab3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df968ed0439b19983a52ba86dbf4a688 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_87784237bf2d6fb0adc73f689f576300 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_87e74c0588f8da29ada9dfe33e2153cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_358955e8af92ba3d5d07803f55c22ad9 |
| publicationDate | 2019-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109699741-A |
| titleOfInvention | A method for prolonging the fresh-cut potato preservation period by combining pressurized inert gas and novel antibacterial with modified atmosphere |
| abstract | The invention discloses a method for prolonging the fresh-cut potato fresh-keeping period by combining pressurized inert gas with a novel antibacterial and modified atmosphere, belonging to the technical field of fresh-keeping and storage of agricultural products. The invention selects mature potatoes with complete and uniform shape, pre-cools them in a vacuum pre-cooling chamber, and after pre-cooling, obtains fresh-cut potatoes through cleaning, cutting, sterilization, color protection and draining, and then uses argon gas of different grades of pressure to process , and then coat the surface of the fresh-cut potatoes with nano-zinc/ε-polylysine composite coating liquid, and finally fill the fresh-cut potatoes with 4±1% O 2 , 2±1% CO 2 , 94±1% N 2. Packed in nylon/polyethylene bags, and stored at a relative humidity of 90±4% and a temperature of 4±1°C. The method of the invention provides a fresh-keeping process for prolonging the shelf life of fresh-cut potatoes, which not only inhibits the browning of fresh-cut potatoes, but also inhibits the growth of microorganisms, and at the same time can greatly reduce the time for pretreatment of potatoes in the catering industry, Convenient and fast and has a long shelf life. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111357809-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020177425-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113016870-A |
| priorityDate | 2019-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.