http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2313263-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_53bd4cda941e7a6bf9a4e52a7d6d0f5c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F26B3-347 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-005 |
| filingDate | 2005-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fd73246413ee10edb51f7f032cc2750 |
| publicationDate | 2007-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2313263-C2 |
| titleOfInvention | Method for disinfection of dried food products |
| abstract | FIELD: food-processing industry. n SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%. n EFFECT: improved quality of basic material owing to improved microbiological properties. n 4 cl, 6 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2740372-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015054163-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2692611-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2551093-C1 |
| priorityDate | 2005-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.