http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1187534-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9e5e55ac8e16c256cd75c9b4bf264f5e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D9-0013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D9-0059 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C1-12 |
| filingDate | 2000-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c680eaaca37fb8a8a9649ab03820020c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9f2567deef54fd8c940fd628f6a0da4 |
| publicationDate | 2003-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1187534-B1 |
| titleOfInvention | Concentration of liquid products |
| abstract | The present invention relates to a method and a system for converting liquid products for the cheese making or casein producing industry into substantially free-flowing powdery products, by subjecting the liquid product to heating to a temperature above the crystallisation temperature of any component in the liquid product in a heat exchanger, flash separating volatile components from said heated liquid product to obtain a past concentrate, pre-cooling a fraction of said past concentrate, and drying said combination product. By the pre-cooling it is possible to create lactose crystals by an extremely rapid in-line pre-cooling without any significant increase in viscosity (which would lead to an un-pumpable paste). It is assumed that only a fraction of the paste gets into contact with the walls of the cooler causing a rapid formation of a high number of seed crystals. Further, it is assumed that the seed promote the formation of lactose crystals during the subsequent drying process. |
| priorityDate | 1999-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.