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WO/2022/168061A1 |
The present invention relates to a process for freezing kinds of fresh coconut fruits comprising the following steps: i) Selecting coconut fruits; ii) Cleaning the coconut fruits; iii) Drying the surface of the husked coconut fruits; iv)...
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WO/2022/168086A1 |
Provided herein are freeze-dried nutraceutical compositions including a mixture of at least 10% w/w of a fruit and/or vegetable puree; at least 5% w/w of an edible oil; and at least 0.05% w/w of an exogenous nutraceutical; wherein the fr...
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WO/2022/167921A1 |
The present invention discloses a process for the treatment of spent media from vegetable pickle, comprising the steps of a) adding activated carbon to the spent media and heating the media to a temperature of at least 40⁰C, b) circula...
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WO/2022/161811A1 |
The present invention relates to a freeze-dried aerated baby food snack comprising egg white, starch, natural buffer and at least one fruit ingredient and/or at least one vegetable ingredient; wherein the snack is clean label.
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WO/2022/156033A1 |
An intelligent film coating apparatus and method for fruits and vegetables, comprising a material conveying module, a real-time sensing module, a targeted spraying module, a dynamic drying module, and an electric control module. The real...
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WO/2022/152957A1 |
The present invention relates to a fruit coating gel based on low-glycaemic pecticin and calcium, wherein said gel maintains microbiological levels within established limits and increases shelf life during storage of the fruit, thereby r...
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WO/2022/150890A1 |
In summary, the present invention relates to a method for conserving jabuticaba at ambient temperature. The process includes the harvesting, storage and processing of the fruit, removal of the peel, and freezing and drying using specific...
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WO/2022/150922A1 |
Fruit ripens as a result of the production of ethylene. It is often desirable to slow the ripening process in order to extend the shelf life of fruit to be sold. One method of slowing the production of ethylene is to increase the concent...
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WO/2022/146084A1 |
A seasoning provision device according to the present invention comprises: a work unit provided to acquire the weight of a food material to be loaded thereon; a seasoning provision unit provided to form a semi-finished product by providi...
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WO/2022/140295A1 |
The disclosure is embodied by a high efficiency injection manifold, injector, or nozzle assembly for enhancing the introduction of heat into a closed volume or vessel while simultaneously pressurizing the vessel with a working fluid to f...
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WO/2022/139020A1 |
The present invention relates to a method for preparing water kimchi for dieting, the water kimchi being made by mixing various dieting materials in mineral ion activated water. When water kimchi for dieting, prepared according to the pr...
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WO/2022/129645A1 |
A container (1) for storing produce comprises at least one wall (2) defining a boundary of the container (1), at least one access means (5) through which an item can enter and/or exit the container (1), a gas flow generation means (9) ad...
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WO/2022/123890A1 |
[Problem] To provide a hypochlorite concentration measurement method with which it is possible to continuously measure the hypochlorite concentration in a measurement subject solution even if other substances are contained therein. [Solu...
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WO/2022/110417A1 |
A method for improving nutrients in food ingredient, and a control apparatus, a storage cabinet, an electronic device and a computer-readable storage medium. The method comprises the following steps: controlling, on the basis of a closur...
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WO/2022/112665A1 |
The present invention relates to a method for cooking, dehydrating and/or candying food in a cooking liquid comprising at least 50% glycerol, heated to a temperature of between 40°C and 171°C. It also relates to a food that has been su...
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WO/2022/107119A1 |
A method and system for long term preservation of ready to eat minimally processed fruit or vegetable, while retaining the nutrition properties, textural appearance and taste of the fresh fruit or vegetable. The method comprising the ste...
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WO/2022/097849A1 |
A 1-methylcyclopropene generation apparatus according to one embodiment of the present invention comprises: a container comprising a 1-MCP precursor and a reaction solution, and having a pair of through-holes formed in the upper part the...
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WO/2022/093887A1 |
The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water ...
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WO/2022/084814A1 |
The invention relates to a method and an apparatus for preserving foods, such as fruit, vegetables, meat, fish, and the like. The foods are placed in a treatment chamber (3) and are kept in thermal exchange with an air flow cooled by a r...
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WO/2022/087425A1 |
A suture or a surgical or wound closure staple is disclosed that includes protocatechuic acid. The protocatechuic acid may be coated on, or impregnated in, the suture or wound closure staple. The suture or wound closure staple may includ...
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WO/2022/087632A1 |
A method of treating a perishable item with a coating is described. In one embodiment, the method includes identifying operational parameters associated with a drying tunnel, identifying a desired coating requirement, determining optimal...
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WO/2022/079277A1 |
The present invention relates to a new process for preserving fresh food, in particular fresh produce, by applying an alkaline solution and subsequently an acidic solution onto the fresh food.
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WO/2022/080444A1 |
The present invention provides: a composition that includes a sugar-based surfactant and a water-based solvent; a coated food product having a coating that includes a sugar-based surfactant; a coated food product manufacturing method in ...
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WO/2022/077103A1 |
A method of making a porous, dehydrated vegetable product comprises increasing the rigidity of a surface layer of a vegetable by heat treating the vegetable, freezing the heat-treated vegetable to form ice crystals in it and exposing the...
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WO/2022/076142A1 |
Method for conditioning almonds for slicing, slivering, or chopping. Whole almonds are preheated at a temperature above 85°C in a dry-air preheater before pasteurization in a steam cooker at atmospheric pressure and at a temperature of ...
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WO/2022/070347A1 |
The present invention provides: a freshness-keeping device for keeping freshness of foodstuffs and the like in a storage compartment; and a panel attachment structure in which an electric field generation panel is attached to a freshness...
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WO/2022/070081A1 |
Device for keeping fresh produce conditioned, particularly for fruit, comprising a receptacle with a substantially cup-shaped chamber which is enclosed by a wall and conditioning means, wherein the conditioning means comprise at least a ...
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WO/2022/065165A1 |
A ripening control device (60) comprises a retaining unit (62), a separation unit (63), and a supply unit (65). The retaining unit (62) retains a ripening component (16) that is generated from an object (15) and ripens the object (15). T...
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WO/2022/065901A1 |
The present invention provides a water-soluble composition comprising lysophosphatidylethanolamine, an organic solvent, a silane-based auxiliary agent, a surfactant, an anti-freezing agent, and water. The water-soluble composition of the...
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WO/2022/006678A9 |
A coated substrate and method of manufacturing same are provided. The method comprising: securing a substrate to a pedestal; applying a first coating layer onto the substrate; wrapping the first coating layer around the substrate to subs...
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WO/2022/051806A1 |
The invention provides a system and method for conditioning a compressed airstream to supply a conditioned compressed airstream to a nitrogen selective membrane. The system includes an airstream inlet for receiving a compressed airstream...
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WO/2022/049139A1 |
The method of protection comprises transporting plant products (1) in an enclosure (3), a plant protection treatment being applied simultaneously by placing inside said enclosure (3) an amount of a porous mineral or plant material (5) ab...
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WO/2022/042121A1 |
Provided are a bacillus velezensis, a culture method therefor and an application thereof in prevention and treatment of microbial diseases of sweet cherries and preservation and fresh-keeping of post-harvest. The preservation number of t...
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WO/2022/038100A1 |
Provided is a method for producing a par-fried chip that retains the desirable qualities, such as taste and texture, of a fresh prepared deep fried chips when oven cooked. The method comprises immersing an amount of raw potato strips in ...
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WO/2022/035825A1 |
The present invention relates generally to the initial removal of the liquid or juice from a fruit or vegetable using various extraction techniques, extracting bioactive compounds from the liquid waste-stream and adding it back on the pr...
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WO/2022/032402A1 |
The invention relates to an antimicrobial composition that preserves the organoleptic conditions of vegetables, formed by mixing a solution of a polymer and a solution of a solid water-soluble solute, which, when the solvent evaporates, ...
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WO/2022/034385A1 |
The present invention relates to a method (500, 600) and an apparatus (1016, 400) for preservation of an organic product in a process plant. According to an aspect of the present invention, the method includes obtaining (502) the organic...
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WO/2022/031843A1 |
Modulating the ripening of an underripe produce unit at a temperature includes treating the underripe produce unit with a chemical treatment, a physical treatment, or both. The underripe produce unit has a first respiration rate determin...
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WO/2022/029597A1 |
A bacteria-trapping item (2) with a filtering layer (2b) comprising at least one non-biocidal polymeric cationic agent capable of generating an attraction effect on the cell wall of the bacteria.
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WO/2022/021628A1 |
A method for sterilizing and preserving fresh mulberry fruits is provided, relating to the technical field of fruit preservation. The method comprises the following steps: (1) laying fresh mulberry fruits in a single layer in a hermetic ...
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WO/2022/025829A1 |
Provided is a method for synthesizing carboxymethyl cellulose-based composite film coating for prolonging shelf life. The method comprises modifying crystallizing agent, preparing carboxymethyl cellulose solution, and performing film coa...
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WO/2022/003120A1 |
The present invention relates to a composition for control of microbial development of an edible substance the composition comprises a supernatant comprising a bacteriocin produced from fermentation of a bacteriocin producing bacteria an...
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WO/2022/006389A1 |
The present invention is directed to a method of increasing almond nutmeat yield comprising applying aminoethoxyvinylglycine (AVG) or a salt thereof at an effective rate to an almond tree following full bloom.
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WO/2022/006367A2 |
A formulation for delivering one or more health benefits to a human post-consumption and a method to create the formulation are described. The formulation comprises a shell extract of Nephelium lappaceum in a form of a powder or a liquid...
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WO/2022/003342A1 |
The invention is a vapourising device (10) for vapourising a volatile liquid for supply to an environment. The device has a housing 100 having an inlet (109) for receiving inlet air which is warmed by inlet heater (111) before being supp...
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WO/2021/261935A1 |
The present invention relates to a composition and a product which can maintain freshness of harvested plants, and promote restoration of the original fresh appearances and textures of plants when applied to the harvested plants that hav...
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WO/2021/260561A1 |
The present disclosure discloses a storage facility (1000) for storage of agricultural products comprising a plurality of racks (100) having porous sidewalls configured to be mounted on the floor to hold the agricultural products. Each r...
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WO/2021/252369A1 |
A method of selectively applying a coating treatment and/or a wash treatment to a plant item is provided. The method may include — in an industrial processing line — conveying the plant item to a sensing region having one or more sen...
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WO/2021/252332A1 |
A high pressure process for decontamination comprises subjecting a hermetically-sealed package (320) containing a product and a gas to an operating pressure by a pressurizing media containing water, wherein the product has a water activi...
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WO/2021/252387A1 |
Shelf-life extender compositions, kits, and methods are provided for use with live plant items such as, for example, rootless plant cuttings and plant liners. The shelf-life extender composition is preferably applied on at least a portio...
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