| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01J19-087
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 |
| filingDate |
2018-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a458ac15ff0dbc5529c66b697bc6591b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c27b0f92933c5f99ebd566d2bfe5c37f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e897607802071961c8404798c8462955 |
| publicationDate |
2018-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2018236418-A1 |
| titleOfInvention |
FRIED CHIPS IN ATMOSPHERIC CONDITIONS, EQUIPMENT AND METHOD FOR THE PRODUCTION THEREOF |
| abstract |
According to the invention, raw fruits or vegetables are pretreated before frying under atmospheric conditions. Pre-treatment involves applying a pulsed electric field to the raw products followed by slicing and immediate bleaching in an aqueous solution at a temperature above 145 ° F in a turbulent environment. The pulsed electric field uses vertically oriented electrodes to process the products. The processed food products can then be fried under atmospheric conditions at a low oil temperature to a long-lasting moisture content to produce crisp chips having a bright color and attractive crisp texture despite a high amount of reducing sugars. , sucrose, starch and / or solids present in the raw material. |
| priorityDate |
2017-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |