| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01J19-087
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 |
| filingDate |
2018-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc8cc2fc8a8edb67aa4d563354dc2a88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2352b4920aaa1636a91393fd9ff1edf4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31aa93f08ee6fee01f0fbdb63dde9670 |
| publicationDate |
2021-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
ES-2852174-T3 |
| titleOfInvention |
Crispy fried in atmospheric conditions, equipment and method of making them |
| abstract |
A method for crisping fried produce, the method comprising the steps of: applying a pulsed electric field to a plurality of whole raw produce in a pulsed electric field treatment chamber, the treatment chamber comprising a treatment space between one negative and one positive electrode, the negative electrode and the positive electrode oriented in a vertical configuration; slicing the pressed produce into slices that are less than 2.5 mm (0.1 inch) thick; immediately blanching the slices in a water solution at a temperature above 62.8°C (145°F) to form blanched slices; and frying the blanched slices to form a plurality of produce crisps; wherein the pulsed electric field applied to the raw agricultural product comprises an electric field of at least 0.8 kV/cm; wherein the agricultural product comprises sweet potatoes; and where the frying step comprises frying until a final moisture content of less than 3.5% is obtained and the agricultural product crisp comprises an oil content of between 28% and 44%. |
| priorityDate |
2017-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |