http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016086815-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_617461a45317a398c72096506c85edea |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N59-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N25-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-027 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01P1-00 |
| filingDate | 2015-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d4d3c00ce136b765039638e6eb43e9e |
| publicationDate | 2016-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016086815-A |
| titleOfInvention | Sterilization method and sterilization apparatus |
| abstract | [Problem] To provide a sterilization method capable of ensuring a sufficient sterilization effect even under pH treatment under relatively low-temperature heating conditions in which non-heated food is not denatured and hardly changes in quality. A non-heated food is immersed in a disinfectant prepared by mixing an acetate buffer and sodium hypochlorite and having a final pH within a range of 5.0 to 6.0. In addition, the temperature of the non-heated food is kept within a range of 40 to 70 ° C. and maintained for 3 minutes or more, or the cooked sterilizing agent is sprayed onto the sterilization target so as to be in the range of 40 to 70 ° C. Alternatively, a sterilization method for sterilizing bacteria attached to a food production environment. [Selection] Figure 1 |
| priorityDate | 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.