http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008142187-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_56fe75fddbd5bad0aca8f38ec2e5e78e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0712d68b14176e802c9b6f353abde670 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-05 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2008-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_afa6c4f770ec408a677e4cb0dd7f523c |
| publicationDate | 2008-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2008142187-A1 |
| titleOfInvention | Method for producing frozen foods |
| abstract | The invention relates to a method for producing whole or chopped frozen fruit, in which: the fruit is subjected to mild, slow dehydration preferably by means of air convection, in order partially to remove the water content, approximately between 2 and 10 wt.-%, particularly from the outermost layer; the fruit is left to stand in order to promote the redistribution of the free water contained therein; and, after packaging, the fruit is subjected to a rapid convection freezing treatment either by immersing same in an aqueous salt solution or using liquid nitrogen. In the case of chopped fruit, the pieces are sprayed with an antioxidant product prior to the dehydration step. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2260715-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2260715-A1 |
| priorityDate | 2007-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.