http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014056047-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f61d7434e58e3d4be9fb82697b2a8b46 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C1-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-46 |
| filingDate | 2013-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d0c482fbc7c53c6e337adc87b5c980b |
| publicationDate | 2014-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2014056047-A1 |
| titleOfInvention | Drying process, system and dried food obtained using the same |
| abstract | A method of drying a food, a system for drying a food, and a dried food obtained from the method and system is disclosed. In one aspect, the method of drying a food comprises: drying the food at a temperature between about 350°C and about 550°C to produce a partially dried food, wherein the partially dried food has a moisture content between about 20% and about 40%; and drying the partially dried food at a temperature between about 40°C and about 350°C to produce a dried food, wherein the dried food has a moisture content between about 20% and about 3%. |
| priorityDate | 2012-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.