http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2462161-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A24B13-00 |
| filingDate | 2011-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2462161-C1 |
| titleOfInvention | Method for production of non-smoking products of tobacco (versions) |
| abstract | FIELD: tobacco industry. n SUBSTANCE: method envisages preparation of recipe components. One performs extraction of aromatic vegetable raw material chosen from the specified group with liquid carbon dioxide to separate corresponding miscella. Tobacco and scorzonera are cut, dried in microwave field at specified parameters of the process, mixed, impregnated with separated miscella with simultaneous increase of pressure. Pressure is reduced down to atmospheric one with simultaneous freezing of the mixture. Then one performs subliming and removal of carbon dioxide with simultaneous swelling of the mixture. One adds cherry juice concentrate, sugar syrup, calcium and/or magnesium citrate and water to the mixture and moulds the mixture to produce the target product. n EFFECT: inventions group allows to produce a non-smoking nicotine-containing tobacco product with improved organoleptic properties and extended storage life combined with decreasing losses of flavouring substances and initial raw material nicotine. n 13 cl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2786589-C2 |
| priorityDate | 2011-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.