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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
181	Method for freezing and drying liquid food products serves to convert such products into powders which subsequently, by addition of distilled water, are reconvertable into their original state	DE10346036	2003-10-02	DE10346036A1	2005-04-28	HNATEK HANS
The method for freezing and drying liquid food products serves to convert such products into powders which subsequently, by addition of distilled water, are reconvertable into their original state.
182		PT00460070	2000-12-07	PT1112694E	2005-02-28	FATMA BENANI ZERROUKI

183	Production of coffee powder with reduced bitterness	FR9716437	1997-12-19	FR2772558A1	1999-06-25	BOUAZAMA MOHAMED
Composition for preparing a coffee-based drink is produced by (a) preparing a soluble or insoluble coffee powder, (b) preparing a fruit and/or plant extract, (c) adding preservatives and binders to the extract, (d) freeze drying the extract to form a powder, (e) adding dried fruit peel and/or flesh to the powder, (f) adding a colourant to the powder, and (g) mixing the powder with the coffee powder before packaging or before preparing the drink.
184		DE69212483	1992-04-21	DE69212483T2	1997-03-06	PALERMITI FRANK
A method of manufacturing a concentrate from juice that may be used to make a powder that can be reconstituted as a juice drink by addition of water to the powder or to make a taffy-like solid that may be consumed without being reconstituted and in which the juice is freeze or spray dried, includes the use of lubricants and/or dextran to improve the texture of the dried juice so that it may be packaged and stored for later consumption.
185	Freeze drying and powdering food prods. - by withdrawing cooling medium e.g. carbon di:oxide, from crystallising chamber and compressing, liquefying and recirculating to the chamber	DE4113512	1991-04-25	DE4113512A1	1992-10-29	GROLITSCH ERHARD DIPL ING; HUSUNG GERRIT DR ING
In an improved spray-freezing and drying procedure, the cooling medium is withdrawn (3) from the crystallisation chamber (1), and is then compressed (5), cooled (6) and liquefied before being recirculated (4) to the crystallisation chamber. The cooling medium is pref. introduced via nozzles (2) directly into the crystallisation chamber, and is filtered (7) after being withdrawn from this chamber. Carbon dioxide is the pref. cooling medium and is introduced into the chamber via atomising nozzles. Alternatively, the cooling medium may be used to cool the chamber indirectly, in which case a refrigerant such as frigen, freon, R 502 etc. is used and is circulated in a closed cooling circuit. USE/ADVANTAGE - Used in the freeze-drying especially of food products. The economy of the procedure is improved, and losses of food properties such as taste and aroma are reduced.
186		NO812518	1981-07-22	NO155912B	1987-03-16	STROBEL RUDOLF GOTTFRIED KARL
A process for preparing a natural citrus fruit juice concentrate prepared from natura! fruit ingredients is disclosed. The fruit juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This fruit juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice.The fruit juice concentrate is prepared by separating natural fruit juice into a particulate solids portion (such as pectin or pulp) and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the particular solids do not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degredation products.
187	ORANGE JUICE CONCENTRATE AND PROCESS FOR THE PREPARATION THEREOF	IE165181	1981-07-22	IE51661B1	1987-02-04
A natural orange juice concentrate prepared from natural orange compounds is disclosed. The orange juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This orange juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice. The aroma and flavor volatile compounds comprise a low boiling fraction and a higher boiling fraction in a ratio of at least 4:1. The ethyl butyrate level is at least 0.1% of the total volatile compounds, the proportion of ethyl butyrate to limonene being in the range of 0.0015:1 to about 0.6:1. The orange juice concentrate is prepared by separating natural orange juice into a pulp portion and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the pulp does not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degradation products.
188	METHOD FOR PRODUCING DRIED CITRUS PULP	DE3360885	1983-06-24	DE3360885D1	1985-10-31	EISENHARDT WILLIAM ANTHONY; SALEEB FOUAD ZAKI; MCKAY RANDAL PETER; ZELLER BARY LYN
Fresh citrus pulp is water washed and/or combined with an inorganic basic material such as calcium oxide in order to raise the pH of the pulp material to about 4.0 or above. The pH-adjusted pulp is then frozen and freeze-dried resulting in a dry pulp material which has good wetting and dispersion characteristics and a natural appearance in aqueous medium.
189	METHOD FOR PRODUCING DRIED CITRUS PULP	CA430381	1983-06-14	CA1191045A	1985-07-30	EISENHARDT WILLIAM A JR; SALEEB FOUAD Z; MCKAY RANDAL P; ZELLER BARY L
METHOD FOR PRODUCING DRIED CITRUS PULP Fresh citrus pulp is water washed and/or combined with an inorganic basic material such as calcium oxide in order to raise the pH of the pulp material to about 4.0 or above. The pH-adjusted pulp is then frozen and freeze-dried resulting in a dry pulp material which has good wetting and disperson characteristics and a natural appearance in aqueous medium.
190	"UN METODO DE PREPARAR UN MATERIAL SECO DE PULPA DE FRUTAS CITRICAS"	ES523547	1983-06-23	ES8404835A1	1984-05-16
METODO DE PREPARAR UN MATERIAL SECO DE PULPA DE FRUTAS CITRICAS.CONSISTE EN ELEVAR EL PH DEL MATERIAL DE PULPA HUMEDO HASTA UN VALOR DE 4, MEDIANTE ADICION DE UN MATERIAL BASICO, INORGANICO, COMESTIBLE Y SOLUBRE EN AGUA; LIOFILIZAR LA PULPA CON PH AJUSTADO Y TRITURAR SEGUIDAMENTE LA PULPA LIOFILIZADA.
191	DRIED CITRUS PULP	IE137583	1983-06-10	IE831375L	1983-12-24

192	ORANGE JUICE CONCENTRATE	IE165181	1981-07-22	IE811651L	1982-01-22
A natural orange juice concentrate prepared from natural orange compounds is disclosed. The orange juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This orange juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice. The aroma and flavor volatile compounds comprise a low boiling fraction and a higher boiling fraction in a ratio of at least 4:1. The ethyl butyrate level is at least 0.1% of the total volatile compounds, the proportion of ethyl butyrate to limonene being in the range of 0.0015:1 to about 0.6:1. The orange juice concentrate is prepared by separating natural orange juice into a pulp portion and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the pulp does not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degradation products.
193		DE2008098	1970-02-21	DE2008098B2	1976-08-26

194	APPARATUS AND PROCESSES FOR PRODUCING FREEZE DRIED PRODUCTS	IL3392870	1970-02-18	IL33928A	1974-06-30

195		SE228370	1970-02-23	SE363889B	1974-02-04	RADER E

196		BR15646564	1964-01-18	BR6456465D0	1973-09-06	FODDY W; HOFFMANN D

197	CONTINUOUS FREEZE DRYER	GB4531571	1971-09-29	GB1328027A	1973-08-22
1328027 Freeze drying H GOTTFRIED 29 Sept 1971 [25 Feb 1971] 45315/71 Heading F4G A liquid slurry of food (e.g. fruit juice, meat, vegetables, or biological materials) is supplied from a constant-level device 44 to a cooled pipe 50 connected to a freezing chamber 16 (-40‹ C.) containing a conveying and crushing screw 58 rotated by a motor 62 (alternatively, the material may be frozen by dropping it into liquid nitrogen, and then pulverized); after freezing, the material is passed through a valve 62a into a first lyophilizing chamber 66 which contains a conveyer to circulate continuously the material along the chamber 66, which is heated or cooled by coils connected to a reversible refrigeration system, and which is evacuated by a vacuum pump 90 associated with a pair of vapour traps 86, 86a (at -40‹ to -80‹ C.); it passes to a second lyophilizing chamber 66a and thence to one of three similar finishing chambers 24, 26 or 28 from which it is discharged after prolonged circulation while maintaining the vacuum in the chamber. The conveyer in each lyophilizing chamber comprises an inner rotary screw 70 (which moves the material upwards) a cylindrical partition 68 and an outer rotary screw 74 (which moves the material downwards), but may comprise a single screw with material return by an external tube, or a single (or double) screw and partition in a horizontal lyophilizing chamber. When the material in the chamber 24, 26 or 28 is completely dry and the temperature rises to ambient, a signal light 36, 40 or 29 (Fig. 5) is illuminated and acts on a photocell 36a, 40a or 29a causing a belt and roller conveyer 39 to be raised under one of the chambers, e.g. 28 so that the container thereon, e.g. 38a hits a switch to stop the conveyer and open the valve, e.g. 28V as the container is pressed against the flared mouth of the chamber. The packaging zone is under vacuum or nitrogen. Alternatively, the chambers discharge into a common screw conveyer maintained under-vacuum and connected to a vacuum chamber in which filling of the containers is carried out.
198	CONTINUOUS FREEZE DRYER	CA124001	1971-09-29	CA929457A	1973-07-03	GOTTFRIED H
Arrangement for continuously and automatically lyophilizing material comprising freezing the material, pulverizing the frozen material, circulating the material along a screw conveyor while exhausting the ambient gas to heat the material and expose particles of material to heat, regulating the heat supplied by reversible refrigeration, alternately exhausting said ambient gas in first and second cold traps, sequentially finishing partially treated material in at least first and second finishing zones and discharging the material into containers without breaking the vacuum.
199	FREEZE DRYING SOLIDS BEARING LIQUIDS	CA894181D		CA894181A	1972-02-29	WATSON CLYDE D; OLDENKAMP HENRY A

200		DE1792415	1968-08-30	DE1792415A1	1971-11-11	OLDENKAMP HENRY A; WATSON CLYDE D
1,216,386. Freeze drying liquids. FMC CORP. 31 July, 1968 [15 Sept., 1967], No. 36474/68. Heading F4G. A process of freeze drying solids-bearing liquids (e.g. coffee extract) comprises freezing the liquid, granulating the frozen liquid, forming a level bed of frozen particles with the fines at the bottom thereof and freeze drying the frozen particles. In the apparatus of Fig. 1 a frozen slab E of coffee extract is broken by breaker B and granulated by hammer mill HM. The particles are screened on a vibrating screen, the fines being passed via hopper 54 and conveyer 56 to the bottom of cooled trays T and the coarser particles being passed via hopper 60 and conveyer 62 on to the layers of fines in the trays. Adjustable plates 55, 61 control the level of particles on the conveyers 56, 62 respectively. The trays are placed on shelf cart SC and then placed in the freeze drier FD. The trays are supported one above the other on heated shelves 24. In another embodiment two screens are used to give three fractions of frozen particles, the intermediate fraction forming a layer between the fines and the coarse particles in each tray. In another embodiment the particles are passed directly into the trays from the hammer mill, the trays being supported by a vibrating conveyer such that the fines settle to the bottom of the trays.

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