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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
61	Process for preparing a citrus fruit juice concentrate	US283762	1981-07-16	US4463025A	1984-07-31	Rudolf G. K. Strobel
A process for preparing a natural citrus fruit juice concentrate prepared from natural citrus 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 citrus 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 particulate 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 degradation products.
62	Freeze drying solids bearing liquids	US3648382D	1970-09-03	US3648382A	1972-03-14	OLDENKAMP HENRY A; WATSON CLYDE D
Freeze dried coffee extract is prepared by grinding frozen chunks of extract into particles of varying size, spreading the ground particles into trays so that the fines are at the bottom, and freeze drying the bed of particles in the trays.
63	Freeze drying method and apparatus	US35732164	1964-04-03	US3354609A	1967-11-28	WILHELM NERGE; HANNS EILENBERG

64	Freeze drying apparatus	US37121764	1964-05-29	US3273259A	1966-09-20	ULRICH HACKENBERG

65	Lyophilization apparatus	US13012461	1961-08-08	US3242575A	1966-03-29	ALESSANDRA MANARESI; GIULIANA MANARESI; ADRIANA MANARESI; PAOLIA MANARESI IDA

66	Preservation of biological substances	US80840059	1959-04-23	US3228838A	1966-01-11	RINFRET ARTHUR P; COWLEY CLEMENT W; TIMSON WILLIAM J

67	Preparation of dehydrated food products	US17431762	1962-02-19	US3170803A	1965-02-23	MORGAN JR ARTHUR I; SIGMUND SCHWIMMER

68	Drying of frozen materials	US50441243	1943-09-30	US2435503A	1948-02-03	LEVINSON SIDNEY O; FRANZ OPPENHEIMER

69	Flowable lyophilisate	EP15153735.4	2015-02-04	EP2916090A1	2015-09-09	Schuetz, Andreas; Hellerbrand, Klaus
The present invention is directed to a lyophilization method that allows the production of flowable lyophilisates without the need of a distinct mechanical disintegration step after drying. The present invention is further directed to lyophilisates obtainable according to the method of the invention.
70	INSTANT BEVERAGE PRODUCT	EP08864073.5	2008-12-16	EP2227093A2	2010-09-15	BOEHM, Robert Thomas; DONHOWE, Daniel Paul; MATHIAS, Patricia Ann; FU, Xiaoping; RECHTIENE, Joseph Bernard; KESSLER, Ulrich; SUDHARSAN, Mathalai Balan
The present invention relates to a method for the production of instant beverage granules which, upon reconstitution with water, form a foamy upper surface. The method makes use of a porous base powder to which the present invention also relates.
71	Procédé de traitement pour obtenir un extrait de melon	EP00460070.6	2000-12-07	EP1112694B1	2004-09-29	Benani Zerrouki, Fatma

72	Method for producing dried citrus pulp	EP83303656.9	1983-06-24	EP0098120A1	1984-01-11	Eisenhardt, William Anthony, Jr.; 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 disperson characteristics and a natural appearance in aqueous medium.
73	FREEZE-DRYING METHODS AND RELATED PRODUCTS	US16610485	2018-05-02	US20210180865A9	2021-06-17	Bernhardt Levy Trout; Roberto Pisano; Luigi Carlo Capozzi
The disclosure in some aspects relates to systems and related methods for the continuous freeze-drying of materials (e.g., pharmaceuticals) with high speed and control.
74	Method for lyophilizing food using xanthomonas campestris ferm BP-4191 as an ice nucleus-forming substance	US880800	1997-06-23	US5843506A	1998-12-01	Michiko Watanabe; Takahiro Makino; Kazuo Honma
The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance. Further, a method for lyophilizing a food using the strain as an ice nucleus-forming substance is disclosed; wherein the method is carried out by adding the strain to the food, thereby freezing the food, and then vaporizing moisture from the frozen food to effect drying. The food types which may be lyophilized using the method include tea extracts, fruit juices, soy sauce, sauces, drippings, soups fermented soy bean paste and agar.
75	Ice nucleus-forming bacterium strain Xanthomonas campestris FERM BP-4191 and process for cultivation of the same	US290771	1994-10-17	US5532160A	1996-07-02	Michiko Watanabe; Takahiro Makino; Kazuo Honma
The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance.
76	Orange juice concentrate	US282830	1981-07-13	US4374865A	1983-02-22	Rudolf G. Strobel
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.
77	Process for preparing freeze dried soluble coffee	US79056	1979-09-26	US4324808A	1982-04-13	John H. Wertheim; Abraham R. Mishkin
Freeze dried soluble coffee having a density of about 0.2 to 0.3 gm/cc is prepared from concentrated coffee extract by foaming the extract with inert gas, freezing the foam and freeze drying the particulated frozen foam. Other features of the invention appear in the following specification.
78	Process of making dehydrated fruit juice	US481926	1974-06-21	US4104414A	1978-08-01	Abdul R. Rahman; Wayne A. Deneke
Process of making an instantly rehydratable, non-caking, storage-stable, dehydrated fruit juice product, especially orange juice, grapefruit juice, and pineapple juice, by removing a substantial portion of the supernatant liquid portion of the fruit juice separated from the sediment portion by centrifuging of the fruit juice, then dehydrating the sediment portion either alone or with a small portion of the supernatant liquid portion remaining with the sediment portion. Citric acid and sucrose may be added to the dehydrated sediment portion prior to hermetic packaging or at time of rehydration.
79	Apparatus and processes for producing freeze dried products	US3616542D	1969-02-24	US3616542A	1971-11-02	RADER EARL L
FREEZE DRYING EQUIPMENT AND METHODS IN WHICH A LIQUID IS SPRAYED INTO A REFRIGERATED CHAMBER, MAINTAINED UNDER A HIGH VACUUM, AND IS FROZEN INTO SMALL PREFERABLY SNOW-LIKE PARTICLES OR FLAKES BEFORE THE LIQUID CAN FALL ONTO ANY SURFACE IN THE CHAMBER, FOLLOWING WHICH THE FROZEN PARTICLE FALL DOWNWARDLY ONTO A CONVEYOR IN THE LOWER PORTION OF THE CHAMBER, AND ARE ADVANCED SLOWLY ALONG THE CONVEYOR WHILE HEAT IS SUPPLIED TO THE PARTICLES IN A MANNER SUBLIMING MOISTURE FROM THEM.
80	Freeze drying solids bearing liquids	US3556818D	1967-09-15	US3556818A	1971-01-19	OLDENKAMP HENRY A; WATSON CLYDE D
FREEZE DRIED COFFEE EXTRACT IS PREPARED BY GRINDING FROZEN CHUNKS OF EXTRACT INTO PARTICLES OF VARYING SIZE, SPREADING THE GROUND PARTICLES INTO TRAYS SO THAT THE FINES ARE AT THE BOTTOM, AND FREEZE DRYING THE BED OF PARTICLES IN THE TRAYS.

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