FIELD: food industry; large-scale processing of nuts. SUBSTANCE: nuts are impregnated with liquefied gas at above-atmospheric pressure, then cooled until they crack due to instantaneous drop of pressure down to atmospheric level. EFFECT: higher efficiency. 2 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF STERILIZING VESSELS FOR ASEPTICALLY STORING FOOD PRODUCT | 1993 |
|
RU2031746C1 |
| METHOD FOR PRODUCTION OF NUTRIENT MIXTURE | 1992 |
|
RU2035879C1 |
| METHOD OF PRODUCTION OF FRUIT-BERRY PUREE FOR CHILD AND DIETETIC NUTRITION | 1994 |
|
RU2060690C1 |
| METHOD FOR PRODUCTION OF PEAT DYE ON THE BASE OF HUMIC ACIDS | 1993 |
|
RU2071490C1 |
| METHOD FOR PRODUCTION OF ANTIOXIDANT OF CASHEW NUT | 1993 |
|
RU2069683C1 |
| METHOD OF PREPARING PECTIN FROM FRUIT-BERRY RESIDUE | 1995 |
|
RU2088113C1 |
| EDIBLE FIBRES PRODUCTION METHOD | 1993 |
|
RU2069519C1 |
| METHOD FOR MAKING MASH FROM PARTLY UNMOLTED PRIMARY MATTER | 1998 |
|
RU2130052C1 |
| MALT MASHING METHOD | 1998 |
|
RU2130051C1 |
| METHOD OF PRODUCING FOOD FIBER FROM THE VEGETABLE RAW | 1993 |
|
RU2060691C1 |
