http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100397885-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12M1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-0155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3454 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61L2-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3454 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12M1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61L2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 1999-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100397885-B1 |
| titleOfInvention | Method for continuous flow reduction of microbial activity in a liquid product using pressurized carbon dioxide |
| abstract | The present invention relates to a continuous process using pressurized liquefied carbon dioxide streams to reduce the activity of microorganisms and / or enzymes in liquid products. The stream of liquefied carbon dioxide is mixed with the stream of pressurized liquid product. The pressure and temperature in the flow zone are maintained at a level sufficient to keep the carbon dioxide in a continuous liquid state without freezing the liquid product. The mixture of pressurized carbon dioxide and liquid product flows through the reaction zone for a time sufficient to reduce harmful microorganisms and / or deactivate undesirable enzymes, and then the flow pressure of the mixture is separated to vaporize carbon dioxide from the liquid product. It enters a number of expansion stages that are sufficiently degraded. Heat is applied in at least some expansion stages to prevent the mixture flow from cooling to the freezing point of the liquid product. This heat may be applied to adjust the temperature of the liquid product so as not to exceed the temperature that adversely affects the liquid product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100953877-B1 |
| priorityDate | 1998-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.