Abstract:
The method for thermally treating food products provides for arranging a treatment chamber, equipped with an opening for inserting at least one said food product, a closing element for said opening, an oxygen sensor positioned inside the treatment chamber and a passage for discharging fluids outside the chamber. The method then involves preheating the treatment chamber to an operating temperature for a treatment cycle, inserting a product inside the treatment chamber and closing the treatment chamber using the closing element. Then, the method involves starting the treatment cycle, feeding a flow of steam into the treatment chamber and detecting an initial value of the oxygen content inside the treatment chamber using the oxygen sensor.
Abstract:
L'invention proposeun procédé de conservation d'algues ou micro- alguesfraiches, par exemple de la spiruline fraîche, dans un emballage sous atmosphère modifiée, procédédu type où: a) on positionne le produitdans un emballage; b) on introduit dans l'emballage une atmosphère de protection; c) on scelle l'emballage; se caractérisant par la mise en œuvre des mesures suivantes: -le produit est positionné dans un emballage au moins en partie opaque, emballage qui est en tout ou partie perméable àl'oxygèneet au CO 2, oubien encore en tout ou partie micro-perforé; -ladite atmosphère comporte une teneur faible en oxygène, préférentiellement comprise entre 3et 12%, et une teneur en CO 2 d'aumoins %, préférentiellement d'au moins 10%, par exemple comprise dans la gamme -30 %;15 - l'emballage une fois fermé est stocké au froid (i.e à une température préférentiellement comprise entre -1°C et 10°C, et encore plus préférentiellement comprise entre 0 et 4°C).
Abstract:
Dispositivo para el control de atmósfera, integrado en un contenedor refrigerado, de mínima intervención en su instalación, autosuficiente, compacto, reutilizable; porque comprende un cuerpo con una forma cilindrica alargada; que a su vez comprende una zona de la batería dentro del cuerpo; una zona electrónica dentro del cuerpo que comprende los elementos eléctricos, electrónicos y sensores; una zona de manipulación dentro del cuerpo que comprende los elementos para poder manipular el dispositivo; una zona del tapón dentro del cuerpo que comprende medios para tapar el contenedor una vez se retira el dispositivo; y una zona de intercambio de gases que comprende medios de intercambio de gases que son bidireccionales, que son controlados por una válvula solenoide y por las diferencias de presión naturales generadas en el contenedor refrigerado.
Abstract:
A cargo transport system includes a container for storing perishable products, and a control assembly for controlling an environment parameter. A sensor of the system is configured to measure the environment parameter. A detector of the system may be directly secured to the perishable products for measuring a product condition. A control module of the system is configured to receive signals from the sensor and the detector indicative of the measured environment parameter and product condition, process the signals, and send a command signal to the control assembly for adjusting the environment parameter.
Abstract:
A controllable atmosphere collapsible container for perishable goods comprises a sealable bag accommodating the perishable goods and means for controlling atmosphere therewithin. The bag is mechanically connected to collapsible frame further comprising: (a) a concatenate rectangular carrying sub-frame; (b) concatenate supporting members releasably connectable to the rectangular carrying sub-frame. The bag is downwardly housed into the rectangular carrying sub-frame and configured for accommodating the perishable goods.
Abstract:
A method of preparing prepared fresh produce comprising a processing step comprises a least one of peeling, slicing and chunking; a surface treatment step to the prepared fresh produce, a step of rapid cooling the prepared fresh produce and a step of packaging the prepared fresh produce. All steps from said processing step to prepare the fresh produce to said process of packaging are carried out in a temperature controlled environment in which the temperature is below 5°C. Also envisaged are a processing line adapted to carry out the process and the fresh produce prepared.
Abstract:
A vessel system is provided. The vessel system comprises a vessel (110) connected to a liquid product inlet channel (120), a vacuum system (140), and a liquid product outlet channel (130). The vessel system (100) further comprises a recirculation channel (150) connecting the outlet channel (130) to the vessel (110), optionally via said inlet channel (120) such that at least some part of the liquid product exiting the vessel (110) through the outlet channel (130) will be re-introduced into the vessel (110).
Abstract:
A method of processing a product by subjecting the product to elevated hydrostatic pressure and simultaneously contacting the product with carbon dioxide, and apparatus for use in the method.
Abstract:
A method for the preparation of preservatives in the food industry comprising, in an operating sequence, the following steps: - extraction in which a plant species with antioxidant and antimicrobial properties is subject to a flow of sub- critical carbon dioxide to obtain a phytoextract mixture; - separation in which the phytoextract mixture resulting from the primary extraction step is subject to chromatographic extraction by means of the action of sub-critical carbon dioxide in order to separate said phytoextracts as a function of their mass; mixing in which part of a fraction of "light" phytoextract having a molecular mass ranging from 100 to 400 Dalton, and part of a fraction of "heavy" phytoextract having a molecular mass ranging from 500 to 1000 Dalton, obtained from the separation step, are mixed together with the addition of alkaline ionized water.