ES2019161A6 - Metodo para la elaboracion de frutas y vegetales. - Google Patents
Metodo para la elaboracion de frutas y vegetales.Info
- Publication number
- ES2019161A6 ES2019161A6 ES8903264A ES8903264A ES2019161A6 ES 2019161 A6 ES2019161 A6 ES 2019161A6 ES 8903264 A ES8903264 A ES 8903264A ES 8903264 A ES8903264 A ES 8903264A ES 2019161 A6 ES2019161 A6 ES 2019161A6
- Authority
- ES
- Spain
- Prior art keywords
- extractor
- recovering
- liquid
- components
- solid phase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000000034 method Methods 0.000 title abstract 2
- 235000012055 fruits and vegetables Nutrition 0.000 title 1
- 239000007791 liquid phase Substances 0.000 abstract 3
- 239000007790 solid phase Substances 0.000 abstract 3
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 230000006378 damage Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000007730 finishing process Methods 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
Landscapes
- Seasonings (AREA)
Abstract
METODO PARA LA ELABORACION DE FRUTAS Y VEGETALES. LOS TOMATES Y OTRAS FRUTAS PUEDEN SER ELABORADOS CON EL FIN DE EVITAR LA DESTRUCCION DE LOS COMPONENTES INDUCTORES DE LA VISCOSIDAD, MEDIANTE UN PROCESO QUE COMPRENDE PASAR LA FRUTA CORTADA EN RODAJAS A TRAVES DE UN EXTRACTOR EN CONTRACORRIENTE CON UN LIQUIDO ACUOSO, ESTANDO EL LIQUIDO A UNA TEMPERATURA DE POR LO MENOS 65GC; RECUPERAR UNA FASE LIQUIDA DEL EXTREMO INFERIOR DEL EXTRACTOR EN CONTRACORRIENTE Y UNA FASE SOLIDA DEL EXTREMO SUPERIOR DEL EXTRACTOR; RECUPERAR LOS COMPONENTES DE SABOR Y/O AROMA DE LA FASE LIQUIDA; RECUPERAR LOS COMPONENTES DE SABOR Y/O AROMA DE LA FASE LIQUIDA; SOMETER LA FASE SOLIDA A UN PROCESO DE ACABADO PARA ELIMINAR PIELES Y/O PEPITAS DE LA MISMA; Y DESHIDRATAR LA FASE SOLIDA ACABADA PARA INCREMENTAR SU VISCOSIDAD.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES8903264A ES2019161A6 (es) | 1989-09-27 | 1989-09-27 | Metodo para la elaboracion de frutas y vegetales. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES8903264A ES2019161A6 (es) | 1989-09-27 | 1989-09-27 | Metodo para la elaboracion de frutas y vegetales. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2019161A6 true ES2019161A6 (es) | 1991-06-01 |
Family
ID=8264074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES8903264A Expired - Lifetime ES2019161A6 (es) | 1989-09-27 | 1989-09-27 | Metodo para la elaboracion de frutas y vegetales. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2019161A6 (es) |
-
1989
- 1989-09-27 ES ES8903264A patent/ES2019161A6/es not_active Expired - Lifetime
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| SA6 | Expiration date (snapshot 920101) |
Free format text: 2009-09-27 |