http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010053957-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2742ccc70abb4a3d104bbe154a5ef413 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N2021-8466 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 1999-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7612935c86f63d52b8c1ab7c270a9900 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59aba0ba70a0c9867a636d26fb8b37dd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99477e92dc943e9a5202fb9c05b92792 |
| publicationDate | 2001-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010053957-A |
| titleOfInvention | Capsaicinoid Control Method and Automatic Measuring Device for Red Pepper |
| abstract | The present invention relates to a method and an automatic measurement device for the red rice component of the red pepper powder manufacturing process. More specifically, the same dried red pepper raw material is dried with a constant moisture and then roughly crushed with a hammer mill to separate the granules by three different particle sizes by different particle size vibrating sieves, and then mix them to adjust the desired sour concentration. In addition, the red pepper powder measuring unit for measuring the red and white components of the red pepper powder selected from the pulverized red pepper powder by the particle size selection vibrating body, the long-distance reflection module for measuring the transmission spectrum and the device for automatically measuring the red and white components in the red pepper powder manufacturing process using near infrared spectroscopy will be.n n n The present invention can greatly contribute to the improvement of the quality of red pepper powder products and the standardization of red and white ingredients, since the red and white powder can be measured in real time during the manufacture of red pepper powder and the red pepper powder manufacturing process. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100761891-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101007311-B1 |
| priorityDate | 1999-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.