JPS62148448A - Storage of wet cake of sorbic acid - Google Patents
Storage of wet cake of sorbic acidInfo
- Publication number
- JPS62148448A JPS62148448A JP28790385A JP28790385A JPS62148448A JP S62148448 A JPS62148448 A JP S62148448A JP 28790385 A JP28790385 A JP 28790385A JP 28790385 A JP28790385 A JP 28790385A JP S62148448 A JPS62148448 A JP S62148448A
- Authority
- JP
- Japan
- Prior art keywords
- sorbic acid
- wet cake
- water
- wet
- cake
- 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.)
- Granted
Links
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- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は、ソルビン酸の製造工程に於て生じるソルビン
酸湿ケーキの取扱い、あるいは保存方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for handling or preserving a sorbic acid wet cake produced in a sorbic acid manufacturing process.
ソルビン酸は、防カビ作用を有しており、又、無害であ
ることから賞品保存用の添加剤として多用せられている
。ソルビン敲カリウムに代表されるアルカリ塩も、同じ
効果があり、ソルビン酸が水に難溶であるのに対し、こ
のようなアルカリ塩は易溶であることから用途に応じて
使い分けられて(・る。Sorbic acid has an antifungal effect and is harmless, so it is often used as an additive for preserving prizes. Alkaline salts, such as sorbic acid potassium, have the same effect; while sorbic acid is poorly soluble in water, such alkali salts are easily soluble, so they are used depending on the purpose. Ru.
(従来技術)
ソルビン酸は、クロトンアルデヒドとケテンの反応によ
って得られたポリエステルを分解することにより製造さ
れる。分解法としては、塩酸分解法、アルカリ分解法、
熱分解法等があるが、この中、塩酸分解法は異性体の生
成を伴うことなく、分解成績上も収率的に、かつ品質的
に最も有利であることが知られている。しかし、いずれ
の場合においても反応中に副生じたタール分がポリエス
テル残渣と共に不純物として存在するため、特別の精製
工程を必要とする問題がある。又、比較的優位な塩酸分
解法に於いても、この課題が残り、ポリエステルを分解
した後、冷却・濾過して得られる柑ソルビン酸はタール
分を含有している。(Prior Art) Sorbic acid is produced by decomposing polyester obtained by reaction of crotonaldehyde and ketene. Decomposition methods include hydrochloric acid decomposition method, alkali decomposition method,
Among these methods, hydrochloric acid decomposition is known to be the most advantageous in terms of yield and quality because it does not involve the production of isomers. However, in either case, there is a problem in that a special purification step is required because tar by-produced during the reaction exists as an impurity along with the polyester residue. Furthermore, even with the comparatively superior hydrochloric acid decomposition method, this problem remains, and the citrusorbic acid obtained by cooling and filtering the polyester after decomposing it contains tar.
従来、該粗ソルビン酸の精製には活性炭処理法、水又は
水+有機溶媒による再結晶法、石油に溶解して蒸溜精製
する方法がある。このような粗ソルビン酸の精製法は古
くから研究が行なわれ、現在では上記の精製法の単独、
あるいはその組合せにより高品位のソルビン酸を得るに
至っている。Conventionally, crude sorbic acid has been purified using an activated carbon treatment method, a recrystallization method using water or water + an organic solvent, and a method of dissolving it in petroleum and distilling it for purification. Research has been conducted on this purification method of crude sorbic acid for a long time, and currently, the above purification method alone,
Alternatively, high-grade sorbic acid has been obtained by a combination thereof.
(発明が解決しようとする問題点)
しかしながらソルビン酸および得られたソルビン酸の中
和反応により製造されるソルビン酸アルカリ塩は特に大
気中に放置すると、時間の経過と共に変質して着色し、
著しく商品価値を低下する傾向がある。(Problems to be Solved by the Invention) However, sorbic acid and the resulting alkali sorbic acid salt produced by the neutralization reaction of the sorbic acid deteriorate and become colored over time, especially when left in the atmosphere.
There is a tendency for the product value to decrease significantly.
(問題点を解決するための手段)
本発明者等は、上記の従来法の欠点を考慮した上で鋭意
検討を重ねた結果、各製造工程に於て生じるソルビン酸
湿ケーキが非常に変質し易いことを見い出した。即ち、
該湿ケーキは、その後、乾燥工程あるいはノルピン酸ア
ルカリ塩製造工程へと導びかれるわけであるが、該湿ケ
ーキは極く短期間(数時間)のうちにも変質してしまう
。なお、こうした湿ケーキの変質は、そのままでは外観
上、全く判別がつかず、驚くべきことに、アルカリと反
応せしめたとき、あるいはその後、p IIを10以上
に調整したとき:τはじめてその変質を判別することが
できた。(Means for Solving the Problems) The inventors of the present invention have conducted intensive studies in consideration of the drawbacks of the conventional methods described above, and have found that the sorbic acid wet cake produced in each manufacturing process is significantly altered in quality. I found out something easy. That is,
The wet cake is then led to a drying process or a norpine alkali salt production process, but the wet cake deteriorates even within a very short period of time (several hours). It should be noted that this deterioration of the wet cake is completely indistinguishable from its appearance, but surprisingly, when it is reacted with an alkali, or when the p II is subsequently adjusted to 10 or more: I was able to identify it.
また、ソルビン酸湿ケーキが変質すると、該湿ケーキを
用いて中和反応によりソルビン酸アルカリ塩を製造して
も、その色相が劣ることは言うまでもないが、更に、こ
のようなソルビン酸アルカリ塩は経時的な色相の劣化も
激しいということをも見い出した。Furthermore, if the wet cake of sorbic acid deteriorates, it goes without saying that even if an alkali salt of sorbic acid is produced by a neutralization reaction using the wet cake, the color will be inferior; It was also found that the hue deteriorated significantly over time.
一方、こうした中和反応時の着色物を、例えば活性炭で
処理することにより除去しようとしても何ら効果がなか
った。又、変質したソルビン酸湿ケーキをそのまま乾燥
しても、外観は殆んど変わらないソルビン取を得ること
ができるが、該ンルビン鋏を大気中で放置したときには
激しく・色相の劣化が見い出された。On the other hand, attempts to remove the colored substances generated during the neutralization reaction by treatment with activated carbon, for example, have had no effect. Furthermore, even if the degraded wet cake of sorbic acid is dried as it is, it is possible to obtain sorbic acid with almost no change in appearance, but when the sorbic acid scissors are left in the atmosphere, it was found that the hue deteriorated significantly. .
本発明者等は、上記の種々の知見に基づきソルビン酸湿
ケーキの変質に関して種々検討を重ねた結果、このよう
な変質が酸素の存在下においてのみ起こるものであるこ
とを見い出し、本発明に至った。即ち、本発明は粗ソル
ビン鈑を精製せしめるソルビン酸の製造方法において、
水および/又は溶剤の混入したソルビン酸湿ケーキを不
活性カスでシールしておくことを特徴とするソルビン酸
湿ケーキの保存方法である。The present inventors have conducted various studies on the deterioration of sorbic acid wet cake based on the above-mentioned various findings, and have discovered that such deterioration occurs only in the presence of oxygen, leading to the present invention. Ta. That is, the present invention provides a method for producing sorbic acid in which crude sorbic acid is purified,
This is a method for preserving a wet sorbic acid cake, which is characterized by sealing a wet sorbic acid cake mixed with water and/or a solvent with an inert residue.
なお、ソルビン酸湿ケーキの湿成分として、変質に最も
影響を及ぼすのは水であることが判った。水単独、ある
いは水と溶剤の混入した湿ケーキは空気中で激しく変質
する他、溶剤のみでも空気中の水分の影響であろうか、
やや緩和な変質が起きる。It was found that water was the wet component of the sorbic acid wet cake that had the greatest effect on deterioration. A wet cake made of water alone or a mixture of water and solvent deteriorates drastically in the air, and even with only a solvent, it may be due to the influence of moisture in the air.
Somewhat mild alteration occurs.
本発明の方法における不活性ガスとは、窒素、二酸化炭
素、アルゴン等が挙げられるが、工業用装置としては窒
素を用いるのが一般的であろう。Examples of the inert gas in the method of the present invention include nitrogen, carbon dioxide, and argon, but nitrogen is generally used in industrial equipment.
これらの不活性ガスを吹き込んで湿ケーキをシールする
場合、系内の酸素濃度を必ずしもOKする必要はなく、
酸素濃度を15容量部以下、好ましくは10容量部以下
に保つことにより該湿ケーキの変質をかなり抑制できる
。When sealing a wet cake by blowing in these inert gases, it is not necessary to adjust the oxygen concentration in the system.
By keeping the oxygen concentration below 15 parts by volume, preferably below 10 parts by volume, deterioration of the wet cake can be considerably suppressed.
水および/又は溶剤の混入したソルビン酸湿ケーキとは
、ソルビン酸製造工程に於いて生じるものであり、ソル
ビン酸に対し通常50%以下の水分を含むものである。Sorbic acid wet cake mixed with water and/or solvent is produced during the sorbic acid production process, and usually contains 50% or less water relative to sorbic acid.
又、メタノール、エタノール、イソプロピルアルコール
等を用いて再結晶を行った場合等は、これらの溶剤が上
記水分の60%〜100%と置き替ったものである。In addition, when recrystallization is performed using methanol, ethanol, isopropyl alcohol, etc., these solvents replace 60% to 100% of the water content.
ソルビン酸の中和反応に用いるアルカリとしては、ナト
リウム、カリウム等の水酸化物、炭酸塩、重炭酸塩等が
挙げられるが、経時変化の少ないソルビン酸アルカリ塩
を得るという観点からカリウムの水酸化物あるいは塩が
好ましく・。Examples of the alkali used in the neutralization reaction of sorbic acid include hydroxides, carbonates, bicarbonates, etc. of sodium and potassium. Preferably salt or salt.
(発明の効果)
ソルビン酸製造工程で生じる湿ケーキの保存方法として
非常に簡単な処理手段を採用することにより、ソルビン
酸、あるいは得られたソルビン酸の中和反応により製造
されるソルビン酸アルカリ塩の着色経時変化を著しく防
止することができた。(Effect of the invention) By adopting a very simple treatment method for preserving the wet cake produced in the sorbic acid production process, sorbic acid or an alkali sorbic acid salt produced by a neutralization reaction of the obtained sorbic acid can be produced. It was possible to significantly prevent the coloring from changing over time.
実施例1゜
塩酸分解法によって得られた粗ソルビン酸100g(水
分20%、タール分4%、ソルビン酸76%)を、5%
カセイソーダ水溶液で溶解し、ここへ活性炭(白すギA
、武田薬品工業■製)05gを加え、30分間攪拌処理
した。Example 1 100g of crude sorbic acid (20% water, 4% tar, 76% sorbic acid) obtained by hydrochloric acid decomposition method was dissolved in 5%
Dissolve in caustic soda aqueous solution and add activated carbon (white cedar
05 g (manufactured by Takeda Pharmaceutical Co., Ltd.) was added thereto, and the mixture was stirred for 30 minutes.
処理液をf過し、P液へ35%塩酸を過剰に加え、ソル
ビン酸を析出させた後、1過分別した。The treated solution was filtered, and an excess of 35% hydrochloric acid was added to the P solution to precipitate sorbic acid, followed by one filtration.
該ソルビン酸ケーキを、水〜エタノールを用いて溶剤再
結を行ない、精ソルビン酸湿ケーキ90g(水分10%
、エタノール10%、ソルビン酸80%)を得た。該ケ
ーキを完全に窒素でシールを行なった状態で、30℃恒
温室で1昼夜放置した。The sorbic acid cake was subjected to solvent reconsolidation using water to ethanol to obtain 90 g of purified sorbic acid wet cake (moisture 10%).
, ethanol 10%, sorbic acid 80%). The cake was left in a constant temperature room at 30° C. for one day and night while being completely sealed with nitrogen.
1昼夜放置する前の精ソルビン酸湿ケーキを乾燥したも
のIIを、1Qrneのメタノールで溶解した溶液の色
価は、波長350μmにおける光の透過率を分光々度肝
を用いて測定したところ95.0%であり、1昼夜放置
した後の精ンルピン酸湿ケーキを乾燥したものについて
同様に測定したところ、95,0%であった。The color value of a solution prepared by dissolving the dried refined sorbic acid wet cake II in 1 Qrne of methanol before being left for one day was 95.0 when the transmittance of light at a wavelength of 350 μm was measured using a spectrophotometer. %, and when a dried seminal lupic acid wet cake after being left for one day and night was similarly measured, it was 95.0%.
精ンルピン酸湿ケーキを乾燥したもの1gを8.13
rat!のI N −Na0I−1水溶液で溶解した溶
液の色価な波長400μmの光の透過率でカ11定した
ところ、1昼夜放置前のケーキは960%、1昼夜放置
後も960%であった。1g of dried seminal lupic acid wet cake is 8.13
rat! When the color value of the solution dissolved in an aqueous solution of I N -Na0I-1 was determined by the transmittance of light at a wavelength of 400 μm, the cake before being left for 1 day and night was 960%, and after being left for 1 day and night, it was also 960%. .
また、l昼夜放置した精ソルビン酸湿ケーキ50gへ水
33gを加え、49%K OH水溶液で中和反応を行な
った。こうして得られたソルビン酸カリウム水溶液を減
圧乾燥(30mmF(9,55℃)じたところ、ソルビ
ン酸カリウム53gを得た。Further, 33 g of water was added to 50 g of purified sorbic acid wet cake that had been left for 1 day and night, and a neutralization reaction was carried out with a 49% KOH aqueous solution. The potassium sorbate aqueous solution thus obtained was dried under reduced pressure (30 mmF (9.55°C)) to obtain 53 g of potassium sorbate.
該ソルビン酸カリウムの色価として、2gを水に溶解し
て1011gとし、該水溶液の透過率を430μmの波
長において分光々度肝で測定したところ、97.0%で
あった。また、該ソルビン酸カリウムをエアーシールし
て6ケ月放置したときの色価は94.0%であった。The color value of the potassium sorbate was 97.0% when 2 g was dissolved in water to make 1011 g and the transmittance of the aqueous solution was measured spectrophotometrically at a wavelength of 430 μm. Further, when the potassium sorbate was air-sealed and left for 6 months, the color value was 94.0%.
比較例1゜
実施例1の手順において、精ソルビン酸ケーキを大気中
に1昼夜放置したところ、メタノールに溶解した溶液の
色価は94.0%に、そしてlN−NaOH水溶液に溶
解した溶液の色価は、92.0%にそれぞれ低下した。Comparative Example 1 In the procedure of Example 1, the purified sorbic acid cake was left in the air for a day and night, and the color value of the solution dissolved in methanol was 94.0%, and the color value of the solution dissolved in 1N-NaOH aqueous solution was 94.0%. The color value decreased to 92.0%.
1昼夜大気に放置したソルビン酸ケーキを用いて実施例
1と同様の手順でソルビン酸カリウムを得た。該ソルビ
ン酸カリウムの色価は96.0%であった。しかし、該
ソルビン酸カリウムをエアーシールして6ケ月放置した
ときの色価は85.0%であった。Potassium sorbate was obtained in the same manner as in Example 1 using a sorbic acid cake that had been left in the air for one day and night. The color value of the potassium sorbate was 96.0%. However, when the potassium sorbate was air-sealed and left for 6 months, the color value was 85.0%.
実施例2゜
塩酸分解法によって得られた粗ソルビン酸100、!?
(水分20%、タール分4%、ソルビン酸76%)を、
沸点範囲200〜250℃を持つ潤滑油(市販品)32
gと共に、120°Cで溶解した。浴解液を圧力30m
al19の条件で缶温か170°Cとなるまで加熱蒸発
させた。Example 2 Crude sorbic acid obtained by hydrochloric acid decomposition method 100! ?
(20% moisture, 4% tar, 76% sorbic acid),
Lubricating oil (commercially available) with a boiling point range of 200 to 250°C32
It was dissolved at 120°C with g. Pressure 30m of bath solution
It was heated and evaporated under the conditions of al19 until the can temperature reached 170°C.
然気は充填式のミストセパレーターで精製した後、水を
循環しである接触コンデンサーによって冷却凝縮させ、
水・潤滑油・ソルビン酸の混合スラリーとして捕集した
。該スラリーを′7j″J過したところ、102gの精
ソルビン酸湿ケーキ(水分20%、潤滑油分10%、ソ
ルビン酸70%)を得た。該ケーキを完全に窒素でシー
ルを行ない、30℃の恒温室へ1昼夜放置した。After the natural air is purified using a filled mist separator, it is cooled and condensed using a contact condenser that circulates water.
It was collected as a mixed slurry of water, lubricating oil, and sorbic acid. When the slurry was passed through a 700g filter, 102g of a wet cake of pure sorbic acid (20% moisture, 10% lubricating oil, 70% sorbic acid) was obtained.The cake was completely sealed with nitrogen, It was left in a constant temperature room at ℃ for 1 day and night.
実施例1と同様に色価を測定したところ、メタノールに
溶解した溶液の色価は、放置前と放置後共に96.0%
であった。また、IN−N;TOII水溶液に溶解した
ときの色価は放置前・放置後共に95.0%であった。When the color value was measured in the same manner as in Example 1, the color value of the solution dissolved in methanol was 96.0% both before and after standing.
Met. Further, the color value when dissolved in the IN-N;TOII aqueous solution was 95.0% both before and after standing.
また、1昼夜放置したソルビン岐ケーキ50Iへ水33
.9を加え、49%K OI−1水溶を夜を用いて中和
反応を行なった。こうして得られたソルビン酸カリウム
水溶液中の潤滑油分を静置し、分液除去した後、活性炭
(白すギノ〜)19を加え、30分攪拌処理した。次い
でΔ−1過し、得られた水溶液を減圧乾燥(30mrn
■−1g、55℃)したところ、ンルビン【芭カリウム
46gを得た。Also, add 33 liters of water to the Solvin cake 50 I which was left for one day and night.
.. 9 was added thereto, and a neutralization reaction was carried out using a 49% aqueous solution of KOI-1. After the lubricating oil component in the aqueous potassium sorbate solution obtained in this way was left to stand and separated and removed, activated carbon (Shirasugino) 19 was added and stirred for 30 minutes. The resulting aqueous solution was then dried under reduced pressure (30 mrn
(-1 g, 55°C), yielding 46 g of potassium chloride.
該ソルビン酸カリウムの色価として2gを水だ溶解して
lQmlとし、該水浴液の透過率を430μmの波長に
おいて分光々変針で測定したところ、98.0%であっ
た。また、該ソルビン酸カリウムをエアーシールして6
ケ月放置したときの色価は95.0%であった。As the color value of the potassium sorbate, 2 g was dissolved in water to make 1Qml, and the transmittance of the water bath solution was measured with a spectroscopic needle at a wavelength of 430 μm, and it was found to be 98.0%. In addition, the potassium sorbate was air-sealed and 6
The color value when left for several months was 95.0%.
比較例2゜
実施例20手順において、精ンルピン酸湿ケーキを大気
中に約10時間放置すると、メタノールに俗解した溶液
の色11■1は94.5%に、そしてI N −N a
01−1水溶液に溶解した溶液の色価は900%にそ
れぞれ低下した。Comparative Example 2 In the procedure of Example 20, when the pure lupic acid wet cake was left in the atmosphere for about 10 hours, the color of the solution in methanol 11.1 became 94.5%, and I N -N a
The color values of the solutions dissolved in the 01-1 aqueous solution decreased to 900%.
約10時間大気に放置した精ソルビン酸湿ケーキを用い
て実施例1と同様の手順でソルビン酸カリウムを得た。Potassium sorbate was obtained in the same manner as in Example 1 using a purified sorbic acid wet cake that had been left in the atmosphere for about 10 hours.
該ソルビンLf、&カリウムの色価は、94.0%であ
った。さらに、該ソルビン酸φリウムをエアー7−ルし
て6ケ月放置したときの色画は80.5%であった。The color value of the sorbin Lf, &potassium was 94.0%. Further, when the φlium sorbate was left in air for 6 months, the color image was 80.5%.
手 続 補 正 、Ii(自発)昭和611
f3/−1/Z 11
??i訂庁技官 宇賀道部殿
1、事flの表示
昭和60年特;[+第2 J37903号2、発明の名
称
ソルビン酸湿り−1−の保存方法
3、補正をする者
事1′1との関係 特:1′[出願入江 所 大
阪府堺市鉄砲町1番地
名 称 (290)ダイセル化学工業株式会ン1代表
名 久保Ill更文
4、代理人
東京都千代I11区霞が関三丁IE18−1虎の門三井
ビル
ダイセル化学工業株式会社 特許部内
電話(507)324G・〜8
弁理↓(9227) 越 場 隆
5、補正の対象
明細よの発明の詳IIIな説明の欄
6、補正の内容
1)明細;1(第9真下から4行目r32tJJをr3
20pJにi;J rli ?Jる。Procedural amendment, Ii (spontaneous) 1986
f3/-1/Z 11? ? I Correction Office Engineer Uga Michibe 1, Indication of Matter fl 1985 Special; [+ No. 2 J37903 No. 2, Title of Invention Method for Preserving Sorbic Acid Moisture-1-1-3, Person Making Amendment 1'1 and Relationship Special: 1' [Application location: 1 Teppo-cho, Sakai City, Osaka Prefecture Name (290) Daicel Chemical Industries, Ltd. 1 Representative name: Kubo Ill. 4, Agent: Kasumigaseki 3-chome, Chiyo I11-ku, Tokyo IE18- 1 Toranomon Mitsui Building Daicel Chemical Industries, Ltd. Patent Department Telephone (507) 324G・~8 Patent Attorney ↓ (9227) Takashi Koshiba 5, Column 6 for detailed explanation of the invention according to the specification to be amended, Contents of the amendment 1) Details; 1 (4th line from right below 9th r32tJJ to r3
i to 20 pJ; J rli? Jru.
2)明細;1:第83貞33行1」1、第9頁5行[1
、第10頁10行日、おJ:び第11’Nj11行[−
1の[lN−Na011 Jをそれぞれ「lN−Na0
II lに、rJ正りる。2) Details; 1: 83rd Tei line 33 1” 1, page 9 line 5 [1
, page 10, line 10, day, J: and 11'Nj, line 11 [-
1 [lN-Na011 J is respectively "lN-Na0
II, rJ is correct.
・’+’i ’3ti2・’+’i ’3ti2
Claims (1)
活性ガスでシールしておくことを特徴とするソルビン酸
湿ケーキの保存方法。A method for preserving a wet sorbic acid cake, which comprises sealing the wet sorbic acid cake mixed with water and/or a solvent with an inert gas.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP28790385A JPH0627097B2 (en) | 1985-12-23 | 1985-12-23 | Method for storing sorbic acid wet cake |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP28790385A JPH0627097B2 (en) | 1985-12-23 | 1985-12-23 | Method for storing sorbic acid wet cake |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62148448A true JPS62148448A (en) | 1987-07-02 |
JPH0627097B2 JPH0627097B2 (en) | 1994-04-13 |
Family
ID=17723210
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP28790385A Expired - Lifetime JPH0627097B2 (en) | 1985-12-23 | 1985-12-23 | Method for storing sorbic acid wet cake |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0627097B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1055661A1 (en) * | 1999-05-18 | 2000-11-29 | Daicel Chemical Industries, Ltd. | Process for producing sorbic acid or salts thereof |
JP2008030576A (en) * | 2006-07-27 | 2008-02-14 | Honda Motor Co Ltd | Tray opening prevention device |
-
1985
- 1985-12-23 JP JP28790385A patent/JPH0627097B2/en not_active Expired - Lifetime
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1055661A1 (en) * | 1999-05-18 | 2000-11-29 | Daicel Chemical Industries, Ltd. | Process for producing sorbic acid or salts thereof |
JP2008030576A (en) * | 2006-07-27 | 2008-02-14 | Honda Motor Co Ltd | Tray opening prevention device |
Also Published As
Publication number | Publication date |
---|---|
JPH0627097B2 (en) | 1994-04-13 |
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