Prepn. of tomato paste
Tomato paste is prepd. by: washing the tomatoes; checking their quality; pulping; adjusting the temp. to 10-25 deg C; transferring to a treatment zone; applying an electric field at a density of 0.1-2.0 A/sq. cm.; heating; sieving; and evaporating to a desired concn. Tomato paste is prepd. by: washi...
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| creator | SERGEEVICH LYMAR ALEXANDR VASILIEVICH BORDIAN VALENTIN YAKOVLEVICH PAPCHENKO ANDREI KIRILLOVICH BOLOGA MIRCHA EVPATIEVICH BERZOI SEMEN IVANOVICH BOTOSHAN NIKOLAI NIKOLAEVICH PAUKOV JURY VLADIMIROVNA RUDKOVSKAYA GALINA |
| description | Tomato paste is prepd. by: washing the tomatoes; checking their quality; pulping; adjusting the temp. to 10-25 deg C; transferring to a treatment zone; applying an electric field at a density of 0.1-2.0 A/sq. cm.; heating; sieving; and evaporating to a desired concn.
Tomato paste is prepd. by: washing the tomatoes checking their quality pulping adjusting the temp. to 10-25 deg C transferring to a treatment zone applying an electric field at a density of 0.1-2.0 A/sq. cm. heating sieving and evaporating to a desired concn. (Machine-translation by Google Translate, not legally binding)
UN METODO DE PRODUCCION DE PASTA DE TOMATES RESIDE EN QUE LA MATERIA PRIMA ES LAVADA, ES CONTROLADA SU CALIDAD, ES DESMENUZADA, ES MEDIDA LA TEMPERATURA DE LA MASA DESMENUZADA Y SE AJUSTA LA TEMPERATURA HASTA EL INTERVALO DE 10 A 25GC. LUEGO, LA MASA SE TRASLADA A LA ZONA DE TRATAMIENTO Y SE LA TRATA POR CORRIENTE ELECTRICA, ESCOGIENDOSE LA DENSIDAD EN EL INTERVALO DE 0,1 A 2,0 A/CMY. DESPUES DEL TRATAMIENTO, LA MASA ES CALENTADA, ES RALLADA Y ES MERMADA COCIENDOLA HASTA LA CONCENTRACION NECESARIA. |
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Tomato paste is prepd. by: washing the tomatoes checking their quality pulping adjusting the temp. to 10-25 deg C transferring to a treatment zone applying an electric field at a density of 0.1-2.0 A/sq. cm. heating sieving and evaporating to a desired concn. (Machine-translation by Google Translate, not legally binding)
UN METODO DE PRODUCCION DE PASTA DE TOMATES RESIDE EN QUE LA MATERIA PRIMA ES LAVADA, ES CONTROLADA SU CALIDAD, ES DESMENUZADA, ES MEDIDA LA TEMPERATURA DE LA MASA DESMENUZADA Y SE AJUSTA LA TEMPERATURA HASTA EL INTERVALO DE 10 A 25GC. LUEGO, LA MASA SE TRASLADA A LA ZONA DE TRATAMIENTO Y SE LA TRATA POR CORRIENTE ELECTRICA, ESCOGIENDOSE LA DENSIDAD EN EL INTERVALO DE 0,1 A 2,0 A/CMY. DESPUES DEL TRATAMIENTO, LA MASA ES CALENTADA, ES RALLADA Y ES MERMADA COCIENDOLA HASTA LA CONCENTRACION NECESARIA.</description><edition>4</edition><language>eng ; spa</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1989</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19890316&DB=EPODOC&CC=ES&NR=2005760A6$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19890316&DB=EPODOC&CC=ES&NR=2005760A6$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SERGEEVICH LYMAR ALEXANDR</creatorcontrib><creatorcontrib>VASILIEVICH BORDIAN VALENTIN</creatorcontrib><creatorcontrib>YAKOVLEVICH PAPCHENKO ANDREI</creatorcontrib><creatorcontrib>KIRILLOVICH BOLOGA MIRCHA</creatorcontrib><creatorcontrib>EVPATIEVICH BERZOI SEMEN</creatorcontrib><creatorcontrib>IVANOVICH BOTOSHAN NIKOLAI</creatorcontrib><creatorcontrib>NIKOLAEVICH PAUKOV JURY</creatorcontrib><creatorcontrib>VLADIMIROVNA RUDKOVSKAYA GALINA</creatorcontrib><title>Prepn. of tomato paste</title><description>Tomato paste is prepd. by: washing the tomatoes; checking their quality; pulping; adjusting the temp. to 10-25 deg C; transferring to a treatment zone; applying an electric field at a density of 0.1-2.0 A/sq. cm.; heating; sieving; and evaporating to a desired concn.
Tomato paste is prepd. by: washing the tomatoes checking their quality pulping adjusting the temp. to 10-25 deg C transferring to a treatment zone applying an electric field at a density of 0.1-2.0 A/sq. cm. heating sieving and evaporating to a desired concn. (Machine-translation by Google Translate, not legally binding)
UN METODO DE PRODUCCION DE PASTA DE TOMATES RESIDE EN QUE LA MATERIA PRIMA ES LAVADA, ES CONTROLADA SU CALIDAD, ES DESMENUZADA, ES MEDIDA LA TEMPERATURA DE LA MASA DESMENUZADA Y SE AJUSTA LA TEMPERATURA HASTA EL INTERVALO DE 10 A 25GC. LUEGO, LA MASA SE TRASLADA A LA ZONA DE TRATAMIENTO Y SE LA TRATA POR CORRIENTE ELECTRICA, ESCOGIENDOSE LA DENSIDAD EN EL INTERVALO DE 0,1 A 2,0 A/CMY. DESPUES DEL TRATAMIENTO, LA MASA ES CALENTADA, ES RALLADA Y ES MERMADA COCIENDOLA HASTA LA CONCENTRACION NECESARIA.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1989</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBALKEotyNNTyE9TKMnPTSzJVyhILC5J5WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8a7BRgYGpuZmBo5mxkQoAQA2TSC2</recordid><startdate>19890316</startdate><enddate>19890316</enddate><creator>SERGEEVICH LYMAR ALEXANDR</creator><creator>VASILIEVICH BORDIAN VALENTIN</creator><creator>YAKOVLEVICH PAPCHENKO ANDREI</creator><creator>KIRILLOVICH BOLOGA MIRCHA</creator><creator>EVPATIEVICH BERZOI SEMEN</creator><creator>IVANOVICH BOTOSHAN NIKOLAI</creator><creator>NIKOLAEVICH PAUKOV JURY</creator><creator>VLADIMIROVNA RUDKOVSKAYA GALINA</creator><scope>EVB</scope></search><sort><creationdate>19890316</creationdate><title>Prepn. of tomato paste</title><author>SERGEEVICH LYMAR ALEXANDR ; VASILIEVICH BORDIAN VALENTIN ; YAKOVLEVICH PAPCHENKO ANDREI ; KIRILLOVICH BOLOGA MIRCHA ; EVPATIEVICH BERZOI SEMEN ; IVANOVICH BOTOSHAN NIKOLAI ; NIKOLAEVICH PAUKOV JURY ; VLADIMIROVNA RUDKOVSKAYA GALINA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2005760A63</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>1989</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SERGEEVICH LYMAR ALEXANDR</creatorcontrib><creatorcontrib>VASILIEVICH BORDIAN VALENTIN</creatorcontrib><creatorcontrib>YAKOVLEVICH PAPCHENKO ANDREI</creatorcontrib><creatorcontrib>KIRILLOVICH BOLOGA MIRCHA</creatorcontrib><creatorcontrib>EVPATIEVICH BERZOI SEMEN</creatorcontrib><creatorcontrib>IVANOVICH BOTOSHAN NIKOLAI</creatorcontrib><creatorcontrib>NIKOLAEVICH PAUKOV JURY</creatorcontrib><creatorcontrib>VLADIMIROVNA RUDKOVSKAYA GALINA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SERGEEVICH LYMAR ALEXANDR</au><au>VASILIEVICH BORDIAN VALENTIN</au><au>YAKOVLEVICH PAPCHENKO ANDREI</au><au>KIRILLOVICH BOLOGA MIRCHA</au><au>EVPATIEVICH BERZOI SEMEN</au><au>IVANOVICH BOTOSHAN NIKOLAI</au><au>NIKOLAEVICH PAUKOV JURY</au><au>VLADIMIROVNA RUDKOVSKAYA GALINA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Prepn. of tomato paste</title><date>1989-03-16</date><risdate>1989</risdate><abstract>Tomato paste is prepd. by: washing the tomatoes; checking their quality; pulping; adjusting the temp. to 10-25 deg C; transferring to a treatment zone; applying an electric field at a density of 0.1-2.0 A/sq. cm.; heating; sieving; and evaporating to a desired concn.
Tomato paste is prepd. by: washing the tomatoes checking their quality pulping adjusting the temp. to 10-25 deg C transferring to a treatment zone applying an electric field at a density of 0.1-2.0 A/sq. cm. heating sieving and evaporating to a desired concn. (Machine-translation by Google Translate, not legally binding)
UN METODO DE PRODUCCION DE PASTA DE TOMATES RESIDE EN QUE LA MATERIA PRIMA ES LAVADA, ES CONTROLADA SU CALIDAD, ES DESMENUZADA, ES MEDIDA LA TEMPERATURA DE LA MASA DESMENUZADA Y SE AJUSTA LA TEMPERATURA HASTA EL INTERVALO DE 10 A 25GC. LUEGO, LA MASA SE TRASLADA A LA ZONA DE TRATAMIENTO Y SE LA TRATA POR CORRIENTE ELECTRICA, ESCOGIENDOSE LA DENSIDAD EN EL INTERVALO DE 0,1 A 2,0 A/CMY. DESPUES DEL TRATAMIENTO, LA MASA ES CALENTADA, ES RALLADA Y ES MERMADA COCIENDOLA HASTA LA CONCENTRACION NECESARIA.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Prepn. of tomato paste |
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