公开(公告)号：EP0795272A2

公开(公告)日：1997-09-17

申请号：EP97400498.8

申请日：1997-03-04

Applicant: XEDA INTERNATIONAL

Inventor： Bompeix, Gilbert ,  Sardo, Alberto

IPC: A23B7/154

CPC classification number: A23B7/04 ,  A23B7/154 ,  A23B7/158

Abstract: Cette invention concerne un procédé de traitement de fruits ou de légumes après récolte, caractérisé en ce qu'il comprend les étapes consistant à:

porter à une température de 40 à 60°C une composition traitante comprenant dans un véhicule aqueux, au moins un agent traitant choisi parmi un agent antioxydant de type polyphénol et un composé terpénique, et
mettre les fruits ou légumes au contact de la composition à ladite température pendant une durée inférieure ou égale à 10 minutes.

Abstract translation: 在收获后处理水果和蔬菜的方法包括在水性载体中在40-60℃下与包含多酚抗氧化剂（I）和/或萜烯（II）的处理液接触最多10分钟。

公开(公告)号：EP0676921A1

公开(公告)日：1995-10-18

申请号：EP94904161.0

申请日：1993-12-17

Applicant: UNILEVER PLC ,  UNILEVER N.V.

Inventor： HINNERGARDT, Larry, Charles ,  EICHELBERGER, Earl, Carroll

IPC: A23B7

CPC classification number: A23B7/158 ,  A23B7/157

Abstract: A process for preparing fruits or vegetables and the fruits or vegetables prepared by the process. In particular, the vegetables may be diced tomatoes. The process comprises continuously exposing the diced fruits or vegetables to a calcium salt solution especially calcium chloride solution comprising fruit or vegetable juice. The fruits or vegetables are exposed to the solution for a predetermined period of time. Calcium salt solution is continuously recovered, measured (122, 123) and compared to a predetermined value or programmable controller microprocessor (124) set-point. Any necessary adjustments are made to maintain the concentration within the accepted range of a predetermined value. The adjusted solution continuously feeds a nozzle (20) bathing the diced fruits or vegetables.

Abstract translation: 一种制备水果或蔬菜以及由该方法制备的水果或蔬菜的方法。 特别是，蔬菜可以是切成块的西红柿。 该方法包括将切块水果或蔬菜连续暴露于钙盐溶液，尤其是包含水果或蔬菜汁的氯化钙溶液。 将水果或蔬菜暴露于溶液中一段预定的时间。 测量钙盐溶液（122,123），并与预定值或可编程控制器微处理器（124）设定点进行比较。 进行任何必要的调整以将浓度保持在预定值的可接受范围内。 经调节的溶液连续供应浸泡切丁水果或蔬菜的喷嘴（20）。

公开(公告)号：EP0515764A3

公开(公告)日：1993-02-03

申请号：EP91500140.8

申请日：1991-12-11

Applicant: Fernandez Montreal, Juan José ,  De Sande Moreno, Alfonso

Inventor： Fernandez Montreal, Juan José ,  De Sande Moreno, Alfonso

IPC: A23B7/157 ,  A23B7/152

CPC classification number: A23B7/158 ,  A23B7/152 ,  A23B7/154 ,  B01J20/04 ,  B01J20/046 ,  B01J20/10 ,  B01J20/3007

Abstract: A method for slowing down the basal metabolism and controlling the ripening process of fruits and similar. It consists of dissolving acetic acid in a determined volumen of water, adding a determined amount of potassium permanganate and of sodium periodate, by stirring until dissolving, and adding then powdered sepiolite and after a later stirring, a - paste will be obtained which will be extruded inside an oven. Next, the moisture rate is assessed and the paste is distributed in filter-like sections or unwoven textile material bags.

Abstract translation: 一种减缓基础代谢和控制水果和类似成熟过程的方法。 它包括将乙酸溶解在一定体积的水中，加入确定量的高锰酸钾和高碘酸钠，搅拌直到溶解，然后加入粉状海泡石，稍后搅拌后，将得到糊状物 在烤箱内挤出。 接下来，评估水分率，并将糊状物分布在过滤器样部分或无纺织物材料袋中。

公开(公告)号：EP0140767B1

公开(公告)日：1992-05-13

申请号：EP84401987.7

申请日：1984-10-04

Applicant: Spinoglio, Mario

Inventor： Spinoglio, Mario

IPC: A23B7/153 ,  A23L3/00 ,  A23L1/28 ,  A23B7/06

CPC classification number: A23L3/0155 ,  A23B7/154 ,  A23B7/158 ,  A23L5/00 ,  A23L29/30 ,  A23L31/00

公开(公告)号：EP0359612A1

公开(公告)日：1990-03-21

申请号：EP89402346.4

申请日：1989-08-28

Applicant: Bournier, Edgard

Inventor： Bournier, Edgard

IPC: A23L1/28 ,  A23L3/00 ,  A23B7/06 ,  A23B7/153 ,  A23B7/00

CPC classification number: A23B7/01 ,  A23B7/06 ,  A23B7/148 ,  A23B7/154 ,  A23B7/158 ,  A23L3/0155 ,  A23L5/00 ,  A23L31/00

Abstract: La présente invention concerne un procédé pour réduire les pertes en éléments constitutifs des légumes et notamment des champignons lors de leur mise en conserve comprenant l'imprégnation sous vide par un liquide, dans un tube (1) lié par l'intermédiaire d'un réservoir à vide (10) à une pompe à vide (7). Cette imprégnation sous vide est suivie d'un traitement thermique, caractérisé en ce que l'imprégnation représente 60 à 80 % en poids du légume paré à sec et en ce que le traitement thermique consiste à durcir superficiellement les légumes par passage dans un four à rayonnement infra-rouge entre 300°C et 600°C pendant une durée comprise entre 2 et 6 mn, puis à réaliser une cuisson à coeur du légume à une température d'environ 80°C, de façon à coaguler l'albumine naturelle et à transformer les acides aminés.

Abstract translation: 本发明涉及一种用于减少的蔬菜，特别是蘑菇，当它们被罐装构成元素的损失，包括浸渍在真空下用液体在通过真空罐相连接的管（1）（10） 到真空泵（7）。 在真空下该浸渍是通过热处理其次，按重量干制备蔬菜DASS浸渍darstellt 60〜80％和DASS模具热处理通过使它们通过对红外辐射besteht在表面硬化的蔬菜 烘箱中在C 300℃和600℃之间的一段之间和2和6分钟，然后在大约80℃的温度下蒸煮蔬菜的核心以便凝结天然白蛋白和氨基酸转化 ，

公开(公告)号：EP0021629A2

公开(公告)日：1981-01-07

申请号：EP80301818.3

申请日：1980-06-02

Applicant: Ferguson, Andrew M. ,  Malick, Howard M.

Inventor： Ferguson, Andrew M. ,  Malick, Howard M.

IPC: A23B7/06 ,  A23L3/00

CPC classification number: A23B7/06 ,  A23B7/00 ,  A23B7/154 ,  A23B7/158 ,  A23L3/0155 ,  A23L31/00

Abstract: Freshly picked washed mushrooms are subjected to a modified atmosphere and infused by application of positive or negative pressure with a solution containing a particulate heat stable gel forming material. Upon blanching in boiling water the weight loss experienced is reduced from a normal 25% to 33% loss to between a 2% loss and a 5% or more - weight gain.

Abstract translation: 新鲜洗涤的蘑菇经受改性气氛，并通过用含有颗粒状热稳定凝胶形成材料的溶液施加正压或负压进入。 在沸水中漂白时，经历的体重减轻从正常的25％降至33％，至2％的损失和5％或更多的体重增加之间。

公开(公告)号：EP2818057B1

公开(公告)日：2018-11-14

申请号：EP14182344.3

申请日：2010-09-10

Applicant: Lyco Manufacturing, Inc.

Inventor： Maupin, Daniel ,  Zittel, David

IPC: A23N12/02 ,  A23N12/04 ,  A23B4/005 ,  A23B4/06 ,  A23B7/005 ,  A23B7/04 ,  A23B7/06

CPC classification number: A23N12/06 ,  A23B4/26 ,  A23B7/06 ,  A23B7/158 ,  A23L5/13 ,  A23N12/023 ,  A23N12/04 ,  A47J37/044 ,  A47J37/1214

Abstract: A food processing apparatus (20) including a tank (24) having an inlet end (32) for receiving food product and an outlet end (40) for discharging food product, the tank having an inner wall (44) defining a compartment (52) and including a solid, imperforate wall portion (46), fluid being contained in the compartment, and a rotatable auger (88) mounted in the compartment (52), the auger (88) for advancing food product within the compartment (52) from the inlet end (32) toward the outlet end (40), the auger (88) including flights (104) having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion (46) of the inner wall (44). Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion (48). Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion (48).

公开(公告)号：EP3366141A1

公开(公告)日：2018-08-29

申请号：EP18157662.0

申请日：2018-02-20

Applicant: Nova Funghi S.R.L.

Inventor： SCAPIN, DANIELE ,  SCAPIN, PAOLO

IPC: A23B7/153 ,  A23B7/158 ,  A23B7/148 ,  A23L19/00 ,  A23L31/00 ,  A23B7/154 ,  A23B7/005

CPC classification number: A23L19/03 ,  A23B7/005 ,  A23B7/0053 ,  A23B7/148 ,  A23B7/153 ,  A23B7/154 ,  A23B7/158 ,  A23L5/13 ,  A23L31/00

Abstract: A method of treatment of foodstuffs (A) containing liquids (L 1 ) and air, such as vegetables and mushrooms, comprising a step of a) washing the foodstuffs (A) with a washing liquid (L 2 ), a step of b) draining the foodstuffs (A) and a step of c) removing air from the foodstuffs (A) by applying vacuum. Steps are further provided of d) impregnating the foodstuffs (A) in a closed chamber (5) by applying thereto an atmosphere saturated with an impregnation liquid (L 3 ) and of e) packaging the foodstuffs (A) with a preserving liquid (L 4 ) in a packaging workstation (22). The method further comprises a step of f) steam cooking the foodstuffs (A) in a vessel (11) for at least partially extracting the liquids (L 1 ) contained therein and obtaining a broth (B), a step of g) collecting and storing the broth (B) in a first reservoir (12) connected to the vessel (11) and a step of h) recirculating the broth (B) stored in the first reservoir (12) to the closed chamber (5) of the impregnation step. The impregnation step d) and the packaging step e) are carried out using the broth (B) obtained during the step of cooking f) of batches (Pi) of previous foodstuffs (A) as an impregnation liquid (L 3 ) and as a preserving liquid (L 4 ) respectively.

公开(公告)号：EP3322301A1

公开(公告)日：2018-05-23

申请号：EP16825253.4

申请日：2016-07-15

Applicant: Tusara Solutions, LLC ,  Thippareddi, Harshavardhan ,  Subbiah, Jeyamkondan

Inventor： THIPPAREDDI, Harshavardhan ,  SUBBIAH, Jeyamkondan

IPC: A23B4/10 ,  A23B5/06 ,  A23B7/16

CPC classification number: A23B4/30 ,  A23B4/015 ,  A23B4/18 ,  A23B5/015 ,  A23B5/12 ,  A23B5/20 ,  A23B7/015 ,  A23B7/153 ,  A23B7/158 ,  A23L3/32 ,  A23L3/3454 ,  A23L3/3589 ,  A23V2002/00 ,  B05B5/087 ,  B05B16/90 ,  B05D1/02 ,  B05D1/04

Abstract: Provided herein are methods, apparatuses, and systems for treating food articles, including meat, poultry, fish and other seafood, vegetables, fruits and other foods and food processing articles by spraying an antimicrobial or other agent onto the food or food processing articles. One embodiment of the invention may include a method for treating a food article comprising disposing a food article in a cavity within an enclosure having an outer shell and at least one inner plate disposed in the cavity, applying a first charge to a antimicrobial agent, applying a second charge to the at least one inner plate of the same polarity as the first charge, and spraying the antimicrobial agent into the cavity in a manner whereby at least a portion of the antimicrobial agent is caused to be repelled by the at least one inner plate and to at least partially coat the food article.

公开(公告)号：EP2533649A4

公开(公告)日：2017-11-22

申请号：EP11741973

申请日：2011-01-30

Applicant: BRINEE HOME SOLUTION LTD

Inventor： WEISS SHAHAR

IPC: A23B4/28 ,  A23B7/158 ,  A47G19/30

CPC classification number: A23B7/158 ,  A23L19/20 ,  A47G19/30

Abstract: A device for serving and preserving food items, the device including an open container for holding the food items having one or more side walls and a floor, wherein when the food items are immersed in fluid, typically a preserving fluid, the device is in a preserving state; a liquid-holding compartment, having a tubular form, for holding the fluid when the device is in a serving state; and a liquid-transfer mechanism for transferring the preserving fluid from the open container into the liquid-holding compartment and back. One or more passageways, interconnecting the open container and the liquid-holding compartment, facilitate the transfer of fluid between the open container and the liquid-holding compartment.