http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-1046454-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_377747b8395213d99e41f1ad303b6a47 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01F- http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B- |
| filingDate | 1968-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1980-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1980-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | IT-1046454-B |
| titleOfInvention | METHOD FOR DEHYDRATION OF THE CITRUS PEEL AND OBTAINED PRODUCT |
| abstract | The raw fresh (never frozen) citrus peel, partic lemon, at 1-40 degrees C is immersed in a vegetable oil bath at 220-400 degrees F to boil out a major proportion of natural H2O and replace it with hot oil in 20-30 mins. Further H2O, pref. to 15 wt.% pref. 8 wt.%, is removed by applying a 26 inch vacuum and after draining the peel is ground or impregnated in a dextrose glycerine syrup and then ground. The prod for cakes, pies, icings, or condiments retains 130-160 mg vit. C/100g dehydrated peel. |
| priorityDate | 1967-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.