http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2092446-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_af9241689c0afb0cb54c31b1f86396fc |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-157 |
| filingDate | 1995-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a8744b7ce065cbadae27b33450b7887 |
| publicationDate | 1996-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2092446-A1 |
| titleOfInvention | PROCEDURE FOR THE PRESERVATION OF FRESH, PEELED AND CHOPPED POTATOES. |
| abstract | PROCEDURE FOR THE PRESERVATION OF FRESH, PEELED AND CUT POTATOES. AFTER WASHING THE PEELED AND CUT POTATOES, IT IS MIXED WITH AN AQUEOUS SOLUTION INCLUDING A COMBINATION OF THREE ANTIOXIDANT AGENTS, SPECIFICALLY POTASSIUM METABISULFITE, SODIUM BISULFITE AND SODIUM DISULFITE, A BLEACHING AGENT, SPECIFICALLY CALCIUM SULFITE, AND DL ACID. . ASCORBIC. THE COMBINATION OF ANTIOXIDANT AGENTS PARTICIPATES IN 1 GRAM PER LITER OF WATER, WHILE THE OTHER TWO COMPONENTS DO SO, EACH ONE OF THEM, IN A PROPORTION OF 0.1 GRAM PER LITER OF WATER. THE AQUEOUS SOLUTION IN ITS JOINT PARTICIPATES IN 1 LITER FOR EACH KILOGRAM OF POTATO AND THE TREATMENT, WHICH IS CARRIED OUT AT ROOM TEMPERATURE, HAS A DURATION BETWEEN 2 AND 5 MINUTES. FINALLY PACKAGING THE POTATOES UNDER VACUUM, IT IS ACHIEVED THAT THEY MAINTAIN THEIR ORGANOLEPTIC CHARACTERISTICS DURING A TIME OF THE ORDER OF 50 DAYS. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7851002-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1059847-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1011342-A4 |
| priorityDate | 1995-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.