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公开(公告)号：EP1420651A4
公开(公告)日：2005-12-14
申请号：EP02760927
申请日：2002-08-29
摘要： Food safety and longevity of still respiring fruit or vegetable pieces are enhanced reliant on a treatment process where the cut surfaces (preferably cleaned of cell debrit) are subjected to both UV light irradiation and heating so as, in concert, render the surfaces more sterile. The heating also has the effect of reducing ethylene production and at least depressing respiration. Such a process is preferably in addition to an anti-oxidant impregnation. The overall process in its preferred forms significantly extends the life and apparent freshness of, for example, apple slices when kept post treatment (eg; 25 days) over the temperature range of from 0 DEG C to 8 DEG C.
摘要翻译： 仍然呼吸的水果或蔬菜片的食品安全性和寿命得到提高，这取决于处理过程，其中切割表面（优选清除细胞清除剂）经受UV光照射和加热，因此一致地使表面更无菌。 加热也具有减少乙烯生产和至少抑制呼吸的作用。 这种方法优选除了抗氧化浸渍之外。 在0℃至8℃的温度范围内保持后处理（例如，25天）时，其优选形式的整体方法显着延长了例如苹果片的寿命和表观新鲜度。
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公开(公告)号：EP0820699A3
公开(公告)日：1998-04-29
申请号：EP97202337.8
申请日：1997-07-25
发明人： Dalhuizen, Peter
摘要： A method for preserving tubers, preferably potatoes, wherein tubers are placed in a package and said package is at least partially filled with a gas, characterized in that the packaged tubers are subjected to a heat treatment such that at least substantially the entire interior of the packaged tubers has a temperature of 25 - 75 °C, preferably 40 - 60 °C, more in particular approximately 50 °C when large tubers are concerned, and that at least substantially the entire interior of the packaged tubers has a temperature of 45 - 85 °C, preferably 60 - 80 °C, in particular approximately 70 °C when small tubers or parts of tubers are concerned.
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53.发明公开Method for preserving fresh fruit and vegetable 失效Verfahren zum Konservieren von frischen pflanzlicher Produkten
公开(公告)号：EP0706762A3
公开(公告)日：1997-06-04
申请号：EP95307206.3
申请日：1995-10-11
申请人： Analyst Limited
发明人： Tishel, Moshe
摘要： A method for the preservation of fresh fruit and vegetable comprises treating whole or cut pieces with microwaves at a temperature not exceeding 45°C and subsequently freezing the microwaved fruit or vegetable. Upon thawing the treated product has organoleptic characteristics of the corresponding fresh product.
摘要翻译： 保鲜新鲜水果和蔬菜的方法包括在不超过45℃的温度下用微波处理整个或切碎的片，随后冷冻微波炉的水果或蔬菜。 解冻后，处理过的产品具有相应新鲜产品的感官特征。
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55.发明授权Verfahren und Vorrichtung zum Quellen, Dämpfen oder Extrahieren und anschliessenden Trocknen 失效流体和设备的平均，阻尼或提取和后续干燥
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56.发明公开Method for blanching or part-cooking vegetable material 失效Blanchierverfahren oder teilweises Kochverfahrenfürpflantzliche Produkte。
公开(公告)号：EP0498972A1
公开(公告)日：1992-08-19
申请号：EP91203129.1
申请日：1991-11-29
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： Bailey, John , Dale, Christopher Paul , Graber, Hans Jürgen , Hall, Spencer William , Richards, Jeffrey Bryn , Silvestri, Carlo
摘要： Blanching or part-cooking vegetables by heating with saturated steam and simultaneously microwaving, which may be intermittently, for instance in a combined apparatus (1), and thereafter quickly cooling, preferably by spraying with finely divided water of 5°C or less and preferably of -0° to -10°C, for instance transporter (12) under spraying device (13).
摘要翻译： 通过用饱和蒸汽加热同时进行微波烧煮或部分烹饪的蔬菜，其可以间歇地（例如在组合设备（1）中），然后快速冷却，优选通过喷洒5℃或更低的细分水 -0℃至-10℃，例如在喷雾装置（13）下的运输机（12）。
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公开(公告)号：EP3716788A1
公开(公告)日：2020-10-07
申请号：EP18804407.7
申请日：2018-10-24
申请人： Food Solution S.r.l.
发明人： POZZOBON, Stefano
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公开(公告)号：EP2840909B1
公开(公告)日：2020-02-05
申请号：EP11877020.5
申请日：2011-12-07
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公开(公告)号：EP3442347A1
公开(公告)日：2019-02-20
申请号：EP17781633.7
申请日：2017-04-11
发明人： LEWIS, Deborah , LEWIS, David
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