PRODUCTION OF FRUIT JUICE
PURPOSE:To clarify a fruit juice in a short time by carrying out clarification of a squeezed fruit juice by pectinase treatment under a pressure condition. CONSTITUTION:In clarifying a squeezed fruit juice, pectinase treatment of puree is carried out under a pressure condition (100-1,000MPa, prefera...
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| creator | TAKAHASHI KANJIROU AOYANAGI NAOKI |
| description | PURPOSE:To clarify a fruit juice in a short time by carrying out clarification of a squeezed fruit juice by pectinase treatment under a pressure condition. CONSTITUTION:In clarifying a squeezed fruit juice, pectinase treatment of puree is carried out under a pressure condition (100-1,000MPa, preferably 20-400MPa hydrostatic pressure). The treatment temperature is 30-40 deg.C, the reaction time is as short as |
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CONSTITUTION:In clarifying a squeezed fruit juice, pectinase treatment of puree is carried out under a pressure condition (100-1,000MPa, preferably 20-400MPa hydrostatic pressure). The treatment temperature is 30-40 deg.C, the reaction time is as short as <= one hour and heat treatment before addition of pectinase is not required.</description><edition>6</edition><language>eng</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>1995</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=19950221&DB=EPODOC&CC=JP&NR=H0746971A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19950221&DB=EPODOC&CC=JP&NR=H0746971A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TAKAHASHI KANJIROU</creatorcontrib><creatorcontrib>AOYANAGI NAOKI</creatorcontrib><title>PRODUCTION OF FRUIT JUICE</title><description>PURPOSE:To clarify a fruit juice in a short time by carrying out clarification of a squeezed fruit juice by pectinase treatment under a pressure condition. CONSTITUTION:In clarifying a squeezed fruit juice, pectinase treatment of puree is carried out under a pressure condition (100-1,000MPa, preferably 20-400MPa hydrostatic pressure). The treatment temperature is 30-40 deg.C, the reaction time is as short as <= one hour and heat treatment before addition of pectinase is not required.</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>1995</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAMCPJ3CXUO8fT3U_B3U3ALCvUMUfAK9XR25WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8V4BHgbmJmaW5oaOxkQoAQDe_h_a</recordid><startdate>19950221</startdate><enddate>19950221</enddate><creator>TAKAHASHI KANJIROU</creator><creator>AOYANAGI NAOKI</creator><scope>EVB</scope></search><sort><creationdate>19950221</creationdate><title>PRODUCTION OF FRUIT JUICE</title><author>TAKAHASHI KANJIROU ; AOYANAGI NAOKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH0746971A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1995</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>TAKAHASHI KANJIROU</creatorcontrib><creatorcontrib>AOYANAGI NAOKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TAKAHASHI KANJIROU</au><au>AOYANAGI NAOKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION OF FRUIT JUICE</title><date>1995-02-21</date><risdate>1995</risdate><abstract>PURPOSE:To clarify a fruit juice in a short time by carrying out clarification of a squeezed fruit juice by pectinase treatment under a pressure condition. CONSTITUTION:In clarifying a squeezed fruit juice, pectinase treatment of puree is carried out under a pressure condition (100-1,000MPa, preferably 20-400MPa hydrostatic pressure). The treatment temperature is 30-40 deg.C, the reaction time is as short as <= one hour and heat treatment before addition of pectinase is not required.</abstract><edition>6</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 | PRODUCTION OF FRUIT JUICE |
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