http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1328050-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8c30423fd3f170bb2333150798f208e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-18 |
| filingDate | 1988-05-12^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1994-03-29^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_338517f16a6abb8a865d9f96808e4477 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94cb48d87dc32608db77c1f7e02bb420 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bed370a7ab58fd13d2cbf2e5efe9a72e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b0697c2d5a89367f24bc4fe94d84f0b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_968e5655a175b98cd427ef9bad189d9b |
| publicationDate | 1994-03-29^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1328050-C |
| titleOfInvention | Low viscosity evaporative orange juice concentrates having less cooked off-flavor |
| abstract | LOW VISCOSITY EVAPORATIVE ORANGE JUICE CONCENTRATES HAVING LESS COOKED OFF-FLAVOR Abstract of the Disclosure Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperatures no higher than about 180°F to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is heated under vacuum to temperatures in the range of from about 160° to about 180°F under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice. |
| priorityDate | 1987-05-18^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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