http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2308926-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_56fe75fddbd5bad0aca8f38ec2e5e78e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-05 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2007-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16e199a5b0d2b90166eb801d90e4d9fe |
| publicationDate | 2008-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2308926-A1 |
| titleOfInvention | PROCEDURE FOR THE PRODUCTION OF FROZEN FOOD, PARTICULARLY VEGETABLE OR FRUIT. |
| abstract | Procedure for food productionnfrozen, particularly vegetables or fruits.n n n A process for the production of frozen foods, particularly vegetables or fruits, comprising the steps of subjecting the food to a light and slow dehydration treatment by air convention to partially remove the water content of the food, especially from its envelope or of its outermost layer, between about 2% and about 10% by weight; let the food stand favoring the redistribution of the free water in it; and subjecting the food to a rapid freezing treatment by convection, preferably by immersion in an aqueous solution at a temperature between approximately -30ºC and -50ºC. Optionally, the food is vacuum packed before being subjected to the rapid freezing treatment. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009125041-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7897189-B2 |
| priorityDate | 2007-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.