http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021047067-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6cb68f0aa422abb1f79f00f941d4104 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 |
| filingDate | 2019-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40ad8481461fdd05cd74a24fe2a4198d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a28b5f65a796f54a44feb6cd5c07429c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38521dad600f82c053e0d039bc32e3d4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14325c9dfd8935f1bee1c982299d2522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_afe34e69c52ba1cafcc6d1668041c8ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3052b5dc1079ee3b6eff7931608e763c |
| publicationDate | 2021-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2021047067-A1 |
| titleOfInvention | Method for performing pretreat to adjust and control run off of microorganisms and juice from thawed fresh-cut fruit |
| abstract | A method for performing pretreatment to adjust and control the run off of microorganisms and juice from thawed fresh-cut fruit, which relates to the technical fields of fruit and vegetable processing and safety control. ε-polylysine and ultrasonic waves are used for synergistic treatment, and kelp carbon quantum dot/chitosan film coating bacteriostatic pretreatment is combined to effectively control microorganisms on the surface of fresh-cut fruit; then, by using infrared-vacuum drying pre-dehydration, the fresh-cut fruit is quickly frozen to -18°C at -40°C, and the fresh-cut fruit is stored at -18°C. By using the described bacteriostatic pretreatment method, the total amount of microorganisms may be effectively controlled to be within 10^3 CFU/g, and coliform bacteria (or Escherichia coli) may reach the standard (negative). After thawing the frozen fruit obtained by means of pretreatment adjustment and control, the texture of the fruit is maintained to the greatest extent, and the hardness value thereof is increased by 13%-17% as compared to that of frozen fruit that did not undergo pretreatment adjustment and control. In addition, the run off rate of the juice of the fruit and the run off of nutrient components are reduced, and the run off rate of the juice of the fruit is reduced by 13%-16% as compared to that of fruit that did not undergo pretreatment adjustment and control. |
| priorityDate | 2019-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.