http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2287540-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_10efc646a4dd605c2f09c493718f5b81 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09B61-00 |
| filingDate | 2005-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad8f14944f76c3d4c005b053053febc4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7acc5945d3d1c3e50f195c65580a86a9 |
| publicationDate | 2006-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2287540-C2 |
| titleOfInvention | Method for production of food dye based on nutshells |
| abstract | FIELD: food industry. n SUBSTANCE: method involves extracting walnut shells and partitions or cedar nut shells, or mixture thereof. Extraction is effected for 2-3 h with 96-98% ethyl alcohol solution without preliminary treatment of raw material. Extract is then separated from solvent via two-step distillation: first, alcohol is distilled away to give dye at 50% concentration, after which alcohol is removed completely. Between the first and second extractant removal steps, dye is supplemented by beet sugar at ratio of dye solution to beet sugar equal to 70:30. n EFFECT: reduced number of process operations and created continuity of production over one year period without utilizing any additional equipment. n 1 tbl, 6 ex |
| priorityDate | 2005-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.