http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I693022-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_11170a3febc6dd3171c4227d4da99a8c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 |
| filingDate | 2019-04-08^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-05-11^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e01ce79f40486d7209dbf9916d5809b8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86e97836b067f54a2756a17aba82f934 |
| publicationDate | 2020-05-11^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-I693022-B |
| titleOfInvention | Method for processing coffee green bean |
| abstract | A method for processing a coffee green bean is used for solving the problem of the degradation of chlorogenic acid due to roasting the coffee green bean. The method includes a penetration step and a pressure relief step. In the penetration step, a sample of coffee green bean is placed in a chamber with a temperature of 28-50°C and a pressure of 950-3,500 psi, allowing a fluid of carbon dioxide (COn 2 ) in the chamber contact to the sample for 3-10 minutes. Thus, the fluid of COn 2 can penetrate into the sample. In the pressure relief step, the pressure in the chamber is reduced to normal pressure in a time period of 2-15 minutes. Thus, the fluid of COn 2 penetrated into the sample can break down the cell wall of the sample to form a lysed sample. |
| priorityDate | 2018-09-21^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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