| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | METHOD FOR DRYING FOOD PRODUCTS | PCT/IB2013060818 | 2013-12-11 | WO2014097059A3 | 2014-08-21 | DEUMIER FRANÇOIS; FRENOT JEAN-CLAUDE; LONGO PHILIPPE |
| The present invention relates to a method for drying a food product, which comprises the step of: a) inserting the food product in an enclosure, the enclosure being defined by the vessel of a mixer; and b) drying the food product in the enclosure by applying a vacuum to the enclosure, in which method the supplying of heat to the product located inside the enclosure is carried out when the vacuum is applied to the enclosure during step b) such as to maintain and/or increase the temperature of said product during all or part of the process of drying by applying a vacuum to the enclosure, the supplying of heat being carried out by heat transfer between at least one heat-transfer fluid and the product and/or by irradiating said product with electromagnetic radiation. | ||||||
| 62 | FILMS COMPRISING A LIQUID-ABSORBANT INNER LAYER, AN ANTIMICROBIAL MATERIAL AND AN IMPERMEABLE OUTER LAYER | PCT/US2005016588 | 2005-05-11 | WO2005113236A3 | 2006-05-04 | LEE I-HWA; HAUSMANN KARLHEINZ |
| Films comprising a liquid-absorbent layer with an adsorbed antimicrobial material and an impermeable layer are provided. The films can be suitable for preparation of tubular casings and shrinkbags such as casings for foodstuffs. Also disclosed are foodstuffs processed in the tubular casing comprising the antimicrobial material. | ||||||
| 63 | SEAFOOD PRODUCT AND PROCESS | PCT/GB0203600 | 2002-08-05 | WO03013279A3 | 2003-04-24 | VAN YSSELDIJK PIETER |
| A process for preparing ready-to-cook seafood is described. The process comprising the steps of: (a) locating the seafood in a ready-to-cook container; (b) sealing the container under partial, substantial or full vacuum; and (c) allowing the container and seafood to undergo ultra high hydrostatic pressure. Thus, the seafood remains "raw", i.e uncooked, but is at least partially sterilised from infectious agents. The seafood also retains its spores and enzymes, hence its taste and quality. The effect of at least partial sterilisation of the product within the container during the hydrostatic pressure and any added gas mixture provides a product with a significantly extendedshelf life, from several days to possibly several weeks, facilitating easier subsequent storage, transportation and sales. | ||||||
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