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WO/2013/141891A1 |
A sealing arrangement for sealing a gas leakage path between a first gas flow and a second gas flow at an end of a rotating rotor disposed in a stationary housing (26) of a rotary regenerative device (10) includes a seal gasket disposed ...
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WO/2013/137586A1 |
The present invention relates to a storage apparatus for improving food preservation in which an illumination portion for irradiating the light of a specific wavelength is provided at the inner wall of a box for storing food so as to imp...
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WO/2013/137805A1 |
The present invention relates to a protein/peptide composition for protection of surfaces comprising an aqueous solution of at least two components, the first component (A) being a water-soluble protein or a mixture of water-soluble prot...
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WO/2013/133455A1 |
A method for sterilizing/pasteurizing a food material such as cereal, vegetables or fruit merely by treating same for a short period of time, without using a substance which is toxic to the human body, to thereby inhibit the growth of fu...
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WO/2013/126961A1 |
The present invention provides a light treatment apparatus (10) associated with an appliance to assist with food preservation, said apparatus (10) including at least one panel member (24, 16, 48, 28, 18, 14, 60) for the transmission of l...
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WO/2013/128213A3 |
A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing;an airflow passage in the housing;an impeller for driving a flow of air through the airflow p...
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WO/2013/128213A4 |
A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing;an airflow passage in the housing;an impeller for driving a flow of air through the airflow p...
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WO/2013/128213A2 |
A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing;an airflow passage in the housing;an impeller for driving a flow of air through the airflow p...
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WO/2013/123912A1 |
An objective of the present invention lies in providing a bitter melon dried product with high vitamin C content and a preparation method for same. Specifically, an objective of the present invention lies in providing a bitter melon drie...
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WO/2013/126024A9 |
The invention is related to the application system and implementation method of humidity, ozone, various chemicals and/or different physical applications together on fresh fruit and vegetables.
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WO/2013/126047A1 |
Food packaging materials are provided. In some embodiments, foam sprayable material is provided. In some embodiments the packaging material can include a gelled foam including voids and a food-preservation gas contained within the voids....
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WO/2013/125762A1 |
The present invention relates to a method for preparing low sodium, low chlorine and, high potassium kimchi using wild grasses, and kimchi prepared thereby. More specifically, it is possible to improve the health of modern people by sugg...
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WO/2013/125051A1 |
Provided is a device for producing a liquid mixed with microbubbles containing a gas incorporated thereinto, the mixed liquid having been produced so as to produce a reliable sterilizing effect without the necessity of increasing compone...
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WO/2013/126024A1 |
The invention is related to the application system and implementation method of humidity, ozone, various chemicals and/or different physical applications together on fresh fruit and vegetables.
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WO/2013/125944A1 |
The invention relates to a method for controlling the atmosphere in a closable space filled with agricultural or horticultural products. The method comprises of directly detecting the respiration of the agricultural or horticultural prod...
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WO/2013/123914A1 |
A fig dried product having high preserved freshness and a preparation method therefor. The method comprises cooling fresh figs in an average dropping temperature of 20°C or more per minute, and sublimating same to obtain a fig dried pro...
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WO/2013/123915A1 |
The objective of the present invention is to provide a strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. Specifically, the objective of the present invention is to provide a strawberry drie...
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WO/2013/121952A1 |
Provided is a method for producing, at low cost and without the use of fillers, compact dehydrated vegetable blocks that are not prone to loss of shape, and that enable the flavor, texture and volume of the original vegetable to be obtai...
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WO/2013/118726A1 |
Provided is a production method for dehydrated vegetable powder that does not contain additives and that can be quickly reconstituted (reconstituted in about 10 seconds to one minute) to a grated state by adding cold water, and from whic...
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WO/2013/108123A1 |
A method to imparting color stability and textural stability to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a ...
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WO/2013/101517A1 |
The present invention defines a process for vacuum drying fruit or vegetables, particularly tropical fruit, such as bananas, mangos and pineapples, so as to provide an exceptionally sweet and flavorful fruit chip snack product which is s...
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WO/2013/100299A1 |
The present invention relates to a dryer which dries agricultural products or marine products and the like by using heated air. The dryer according to the present invention comprises: a body (A) which has a drying chamber (10) formed the...
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WO/2013/096039A1 |
A composite particle comprising a fluorinated surface and a discontinuous layer of gold nanoparticles disposed on the fluorinated surface, articles that include such particles, and methods of using the particles and the articles for remo...
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WO/2013/085911A3 |
A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending refrigerated shelf lif...
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WO/2013/079903A1 |
There is described a composition useful for the prevention, mitigation or slowing of the discolouration of produce (fruit) the composition comprising from about 0.05% w/w to about 99.95% w/w calcium ascorbate, and derivatives thereof, th...
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WO/2013/078379A3 |
A system for creating a rehydrated composition from a dehydrated precursor, where the precursor is in a reaction receptacle and is adapted to react chemically and/or physically with a heated liquid. The system includes a heated liquid de...
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WO/2013/073733A1 |
Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of s...
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WO/2013/069883A1 |
Disclosed herein are an ethylene generating agent for accelerating the ripening of garden crops, a preparation method thereof and a method of accelerating the ripening of garden crops using the ethylene generating agent. The disclosed et...
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WO/2013/060907A1 |
The invention relates to an ethylene absorption filter for refrigerated spaces, comprising an inner granular material (2), a perforated tubular body (3), and a mesh cover (4), said perforated tubular body (3) being stiff and being provid...
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WO/2013/054952A1 |
An indicator for determining temperature history and a determining method are provided, which may be used simply, inexpensively, and safely, and which make it possible for consumers themselves to visually determine temperature variations...
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WO/2013/050632A1 |
The current procedure for glazing plants is predominantly carried out by two methods: a) vaporising the product by means of sprinklers and b) placing the product in pools wherein glazing products have been dissolved. High costs (use of w...
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WO/2013/051000A1 |
A process for modified atmosphere packaging (MAP) of brineless pickled foodstuff, such as vegetables or fruits, having an acidity pH of five or lower, comprises several steps to ensure shelf life of at least one year without a need to re...
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WO/2013/049808A1 |
The present invention is directed to portionable protein food that is at least partially coated or enrobed in a sauce and a coating of a starch material and method for making the same, more particularly to portionable seafood that is at ...
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WO/2013/047665A1 |
Disclosed are a preservative for the low-temperature preservation (low temperature signifies temperatures higher than 0°C but not more than 20°C) of biological materials, said preservative containing a flavonoid glycoside compound repr...
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WO/2013/049717A1 |
To control shelf life of package produce, a first produce is placed inside an inner gas- permeable package. The inner gas-permeable package is sealed, thereby creating a first package atmosphere inside the inner package. A second produce...
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WO/2013/045881A1 |
There is described a method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about 0.01% w/w to 5% w/w salicylic acid; or a sa...
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WO/2013/041830A3 |
There is described a preservative composition for sterilizing beverages and/or sauces, said preservative composition comprising a preservative effective amount of one or more of: an antioxidant; an acidulant; an antimicrobial agent; a cl...
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WO/2013/041750A1 |
The present invention relates to a method for accelerating and improving the transfer of at least one solvent, occluded in a solid, semi-solid or liquid matrix, to a gaseous medium at an absolute pressure equal to or greater than 0.5 atm...
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WO/2013/043536A1 |
A food processing apparatus (200) including a tank having an inlet end (202) for receiving food product and an outlet end (210) for discharging food product, the tank having a rotatable auger (206) mounted in a compartment (204), the aug...
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WO/2013/039379A3 |
The present invention relates to a method of packing a fruit (14) to prevent emission of odour from the fruit (14), characterized by the steps of cleaning outer surface of the fruit (14); then, disinfecting the fruit (14) with a disinfec...
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WO/2013/039379A2 |
The present invention relates to a method of packing a fruit (14) to prevent emission of odour from the fruit (14), characterized by the steps of cleaning outer surface of the fruit (14); then, disinfecting the fruit (14) with a disinfec...
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WO/2013/035832A1 |
The purpose of the present invention is to provide a processing method, whereby a green tea micropowder having a pure green color and high sweetness and containing a large amount of useful components can be produced while shortening the ...
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WO/2013/035029A1 |
The present invention relates to a method of preparing puree including: providing pieces of raw material in a blending unit; heating the pieces of raw material; and blending the pieces of raw material when the pieces of raw material have...
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WO/2013/031869A1 |
The cut vegetable production method comprises: a first sterilization process in which the vegetables are brought into contact with an alkaline solution of pH 11 - 13.5; a process of cutting the vegetables after the first sterilization pr...
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WO/2013/032314A1 |
The invention relates to the food-processing industry, particularly, to a method for manufacture and storage of honey-containing fruit and/or berry products. According to the invention, a fruit and/or berry juice and honey are mixed in t...
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WO/2013/031925A1 |
Provided is a method for preserving the freshness of agricultural crops that is simple and inexpensive, does not use chemical agents, does not involve heating, can be applied to a wide range of agricultural crops, and can achieve a unifo...
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WO/2013/021086A3 |
The invention relates to a method comprising the drying, curing and preservation of solid or semi-solid products in the food industry, by means of the application of changes in pressure equal to, greater than or less than atmospheric pre...
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WO/2013/020893A1 |
The method according to the invention for pasteurizing part of a surface of a foodstuff comprises a step of controlling the temperature of at least part of the foodstuff surface to a first temperature below a pasteurization temperature, ...
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WO/2013/013371A1 |
Dried fruit and vegetable pulp preparation obtained from fresh, unprocessed fruits or vegetables to be added to powdered beverages, cereals, yogurt, ice cream or pet food, wherein the pulp is dried by freeze drying.
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WO/2013/015692A1 |
The present invention relates to a screw tank comprising a shaft and a number of axially spaced apart flights for treatment of different types of foodstuff such as fish, poultry and vegetables. The screw tank is provided with discharge a...
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