| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 |
| filingDate |
2003-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2004-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9115440d28d6a6d883345b751ab900f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57effe905fad460e433e5ce989902865
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ffd9a68135ea6983549db0fdb456137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd8cb9bd822aa5e56b1522fe36a900ef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4810c5e321ade1b0b303f41383ba8ed7 |
| publicationDate |
2004-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2235486-C1 |
| titleOfInvention |
Method for thermal processing of food products |
| abstract |
FIELD: food-processing industry, in particular, heating and cooling of food products during production thereof. n SUBSTANCE: method involves heating water in circulation contour and cooling. Water is heated by heat energy produced in refrigeration unit. 25-35% of heat energy are used for heating water in circulation contours, with water heat content in circulation contours being 129-295 kJ/kg and water temperature making 25-80 0 C and with ratio of water temperatures in each contour at inlet end being of predetermined value. n EFFECT: increased efficiency and wider range of use. n 1 dwg |
| priorityDate |
2003-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |