http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H09294535-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d24664da6e3dc1b7b344b566dee80c99 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3418 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B9-00 |
| filingDate | 1996-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bebe4c7e8d6981bef771e1c3fa0a1c60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8e57a45c2b740a91d284b5bf97e226e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_565f21eeebe91b25ee19ad6cae12e94b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1adc16fbb54df78f326bd526a24530e7 |
| publicationDate | 1997-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H09294535-A |
| titleOfInvention | How to store food |
| abstract | (57) [Abstract] [PROBLEMS] To maintain the quality of food preserves for a long period of time by acting on agricultural foods, particularly cereals. A method of preserving food using high-humidity air having a mixed system produced by a step of bringing a gas and a liquid into contact with each other and a step of purifying the same. The mixed system is composed of air ions and a neutral component, and the air ions are generated in the air when external energy is obtained to split water, and the air ions are composed of components A1, A2, ... It is observed that the air ion concentration changes according to the equation of, and the neutral component is water that can be expressed as the amount of saturated water vapor, relative humidity, and absolute humidity. Yes, it has no electric charge, and when it is analyzed by a mass spectrometer, the average number of constituent molecules N obtained by using a specific equation at a relative humidity of 80% or more is 2 Water clusters of 5 or less are observed. The components contained in the obtained high-humidity air are caused to act on the preserved agricultural food in a space such that the temperature is 15 ° C. or lower and the relative humidity is 70 to 90%. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10561154-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007000041-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11432558-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016147626-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6010240-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006061072-A |
| priorityDate | 1996-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.