| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6502e67d2b830e4c82164c5255a4e9c |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06T2207-20081 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06T7-0002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06N3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06N3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06N20-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3454
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06N3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06N20-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3454
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06N3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06T7-00 |
| filingDate |
2020-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1797ec67a3e8335ae35214dab0c2721c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0543b369ae42c1e9112c81efe868808c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_948782b96ad0b0bd02fb8055e9185a8e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ae22cc9d1dc4e31c08dade773464f0d |
| publicationDate |
2021-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-112529898-A |
| titleOfInvention |
A kind of rice flour antibacterial method and device |
| abstract |
The invention discloses a rice noodle antibacterial method and device. The method includes: obtaining a rice noodle type of a first rice noodle; obtaining a first bacterial type of the first rice noodle according to the rice noodle type; according to the first bacteria type, obtain the composition information of the first antibacterial agent; obtain the storage environment of the first rice noodle; obtain the first temperature information according to the temperature sensing device; combine the first storage environment and the first temperature information inputting a preservation estimation model to obtain first preservation estimated duration information; obtain the estimated storage duration of the first rice noodle; obtain first time difference information according to the first preservation estimated duration information and the estimated storage duration; The component information of a bacteriostatic preparation and the first time difference information are used to obtain the first addition amount of the first bacteriostatic preparation. The technical problems in the prior art that the composition and addition amount of the antibacterial preparation are not strictly controlled and the fresh-keeping effect is not good enough are solved. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113358829-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113358829-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113408849-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113408849-A |
| priorityDate |
2020-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |