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1.发明公开An alternating flow procedure to improve liquid exchanges in food products and equipment for carrying out said procedure 失效过程具有交替磁通用于改善流体的食品中用于执行此过程的交换，以及设备。
公开(公告)号：EP0625314A2
公开(公告)日：1994-11-23
申请号：EP94500071.9
申请日：1994-04-19
发明人： Fito Maupoey, Pedro , Chiralt Boix, Amparo , Serra Belenguer, Juan Antonio , Mata Montesdeoca, Miguel , Quan, Shi Xian , Pastor Del Castillo, Mary Ann Rita , Grau, Ana Andrés
CPC分类号： A23B7/08 , A23B4/031 , A23B4/033 , A23B7/0205 , A23B7/022 , A23L3/0155 , A23L3/40 , A23L3/42
摘要： The procedure uses the osmotic dehydration of food by means of a controlled alternating change of pressures in order to improve the exchanges of water and solutes between the food and a surrounding liquid medium. Vacuum is used to drive the air out of the pores and refill them at the end of the process; the changes in pressure are used as a means of pumping the solution inside the pores, it being possible to carry out said pumping once (in general in the case of preserves) or repeatedly (in the case of salting food); the duration of each vacuum pulse is 1/2 or less than the duration of the process, which is between 1 and 10 hours, with working temperatures of between 8 and 20°C lower than in the case of conventional processes as well as times which are 2 to 4 times shorter, thereby providing a considerable improvement in terms of maintaining the taste, aroma and nutritional components. Equipment for carrying out the process is also described.
摘要翻译： 的程序，以提高水的食物和周围的液体介质之间的交流和溶质使用食品的渗透脱水通过压力的受控的交替变化的装置。 真空用于驱动所述空气排出孔的并在该过程的结束重新填充它们; 在压力的变化被用作泵送细孔内的溶液，其中可以一个手段进行所述（在蜜饯的情况下在普通）或反复泵送一次（在盐析食品的情况下）; 每个真空脉冲的持续时间为1/2或小于过程的持续时间，所有这些都在1和10小时之间，8和20℃之间比在常规方法的情况下低以及倍的工作温度，这 更短两到四倍，从而在保持口感，风味和营养成分方面提供了一个相当大的改进。 由此描述的设备用于实施该过程。
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2.发明公开An alternating flow procedure to improve liquid exchanges in food products and equipment for carrying out said procedure 失效改进流动程序，以改善食品中的液体交换和实施程序的设备。
公开(公告)号：EP0625314A3
公开(公告)日：1994-12-07
申请号：EP94500071.9
申请日：1994-04-19
发明人： Fito Maupoey, Pedro , Chiralt Boix, Amparo , Serra Belenguer, Juan Antonio , Mata Montesdeoca, Miguel , Quan, Shi Xian , Pastor Del Castillo, Mary Ann Rita , Grau, Ana Andrés
CPC分类号： A23B7/08 , A23B4/031 , A23B4/033 , A23B7/0205 , A23B7/022 , A23L3/0155 , A23L3/40 , A23L3/42
摘要： The procedure uses the osmotic dehydration of food by means of a controlled alternating change of pressures in order to improve the exchanges of water and solutes between the food and a surrounding liquid medium. Vacuum is used to drive the air out of the pores and refill them at the end of the process; the changes in pressure are used as a means of pumping the solution inside the pores, it being possible to carry out said pumping once (in general in the case of preserves) or repeatedly (in the case of salting food); the duration of each vacuum pulse is 1/2 or less than the duration of the process, which is between 1 and 10 hours, with working temperatures of between 8 and 20°C lower than in the case of conventional processes as well as times which are 2 to 4 times shorter, thereby providing a considerable improvement in terms of maintaining the taste, aroma and nutritional components. Equipment for carrying out the process is also described.
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