http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2002015774-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-085 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 |
| filingDate | 2001-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a08a838b84b67e60c372505be5900c97 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30036391bbfa55b8c26cfa4e1f14e856 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_235d2159dedcc3db7fccb7560c896b5d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c1eae886befab540ddc1c7c993fe876 |
| publicationDate | 2002-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2002015774-A1 |
| titleOfInvention | Process for preserving fresh pineapple |
| abstract | A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the refrigerated cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or other liquid medium, which may be pineapple juice from a different season or different part of the same season, or which may be white grape juice, acidified high fructose corn syrup, or blends. The juice or medium is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice and is stored and shipped preferably close to freezing. The resulting fruit has a long shelf life and exhibits a very fresh and balanced flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014087027-A1 |
| priorityDate | 1998-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.