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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
121		DE1303464D	1966-03-19	DE1303464B	1972-04-27

122		DES0102669	1966-03-22	DE1692269A1	1972-01-05	RUDOLF MISHKIN ABRAHAM; WERTHEIM JOHN

123	Fruit preservation - with addition of a lyophilisation agent before freeze-drying	FR7004961	1970-02-12	FR2079776A5	1971-11-12
Process for the preservation of raw fruits, opt. in pulp or juice form, comprises freeze drying, before which a lypophilisation agen, pref. e.g. a hexose, lactose, or a dextrin, is added to the product.
124	FREEZE DRYING SOLIDS BEARING LIQUIDS	GB3647468	1968-07-31	GB1216386A	1970-12-23	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.
125	FREEZE-DRYING APPARATUS	IE19870	1970-02-17	IE34012L	1970-08-24

126		FR1596364D	1968-12-23	FR1596364A	1970-07-24

127	Procédé de fabrication d'extraits en poudre de café	CH460665	1965-04-02	CH434947A	1967-04-30	ABRAHAM R MISHKIN; JOHN H WERTHEIM

128	Process for drying heat-sensitive materials as well as drying apparatus for the performance of the afore-mentioned process	GB1659865	1965-04-20	GB1066938A	1967-04-26
1,066,938. Drying foods &c. F. ANDERWERT. April 20, 1965 [April 24, 1964], No. 16598/65. Heading A2D. [Also in Divisions B2 and F4] In apparatus for drying heat-sensitive, atomizable materials, e.g. milk, fruit juices, aroma-rich extracts, in particle form produced either by pre-freezing liquid material in apparatus described with reference to Fig. 4 (not shown), or by delivery through atomizer or sprayer means 18 into a compartment 1 evacuated by a pump 9 and having a heat radiating wall 2, the particles fall by gravity through the chamber and are prevented from contacting the wall 2 by a mesh cylinder 10 coaxially mounted within the compartment. A vortex is formed within the compart ment by an agitator 14 with vanes 141 so that the vapours sublimed or evaporated from the particles are caused to flow through a vapour conduit leading to the pump 9 and the dried particles separated therefrom are removed through a valved base 5. A temperature sensing device41 may control the quantity of radiant energy and/or the speed of delivery of the particles to the apparatus as a function of the temperature of the vapour stream. A portion of the vapours from the conduit or condenser 8 therein is delivered by a blower 12 to the annular compartment lb formed between the wall 2 and cylinder 10 and into the compartment 1 to prevent particles contacting the wall 2. In a modification, Fig. 2 (not shown) the agitator 14 is replaced by tangentially introducing the vapours from the blower 12 and the radiant walls in the embodiments of Figs. 2 and 3 may have areas at different temperatures.
129		NL6604286	1966-03-31	NL6604286A	1966-10-03

130		BE678350D	1966-03-24	BE678350A	1966-09-01

131		DEL0044579	1963-04-06	DE1198294B	1965-08-05	NERGE DIPL-ING WILHELM; EILENBERG HANNS
1,030,814. Packaging. LEYBOLD HOCHVAKUUM-ANLAGEN G.m.b.H. April 3, 1964 [April 6, 1963], No. 13959/64. Heading B8C. [Also in Divisions A2 and F4] A method of freeze drying footstuffs or other material comprises passing the material in pockets provided on sheets made of foil material (e.g. aluminium) through a vacuum drying chamber and sealing the pockets after the material has been dried but before leaving the drying plant. As shown, material in pockets 5 in sheets 2 is passed between heating plates 7 from entry gas lock 9 through drying chamber 95 and outlet gas lock 91 and into sealing chamber 92. The drying chamber 95 may be separated from locks 9 and 91 by sliding partitions 8 and 81 respectively. When outlet lock 91 is fully charged with sheets 2, it is sealed from drying chamber 95. The sealing chamber 92 is reduced to atmospheric pressure by flushing with nitrogen and the pocketed sheets are closed by sealing thereon sheets 94 by sealing press 921. The closed pockets are stored in chamber 93 which also stores sheets 94. The sheets 2 may be perforated and conveyed through the plant by driving rollers, pinions or racks. In Fig. 5 (not shown), foil 23 is provided with pockets 5 having sealing flaps 941. The foils 23 are suspended from a conveyer and passed between vertical heating plates 7. The sheets may be provided with perforations to allow the sealed pockets to be easily separated.
132		DEL0044578	1963-04-06	DE1198293B	1965-08-05	HACKENBERG DR ULRICH
1,032,967. Freeze drying. LEYBOLDHOCHVAKUUM-ANLAGEN G.m.b.H. April 3, 1964 [April 6, 1963], No. 13960/64. Heading F4G. [Also in Division A2] A method of freeze drying foodstuffs &c. comprises the steps of inserting open packaging receptacles 5 containing the foodstuffs 51 in a receiving chamber 4 having at least one wholly or partly open side, slidably mounting the chamber 4 on rails 2 in a vacuum drying chamber having radiation elements 3, in such a manner that foodstuff is screened from the effects of direct irradiation by said heating elements, and then sealing the dried foodstuff in the packaging receptacles. The chamber 4 may be provided with holes 43 of various shapes or an elongated opening (not shown) in a side thereof. The chamber 4 is divided into compartments by fixed or removable partitions. The walls of the receiving chamber and the partitions may be made of metal.
133		NL6401895	1964-02-27	NL6401895A	1964-10-07
1,032,967. Freeze drying. LEYBOLDHOCHVAKUUM-ANLAGEN G.m.b.H. April 3, 1964 [April 6, 1963], No. 13960/64. Heading F4G. [Also in Division A2] A method of freeze drying foodstuffs &c. comprises the steps of inserting open packaging receptacles 5 containing the foodstuffs 51 in a receiving chamber 4 having at least one wholly or partly open side, slidably mounting the chamber 4 on rails 2 in a vacuum drying chamber having radiation elements 3, in such a manner that foodstuff is screened from the effects of direct irradiation by said heating elements, and then sealing the dried foodstuff in the packaging receptacles. The chamber 4 may be provided with holes 43 of various shapes or an elongated opening (not shown) in a side thereof. The chamber 4 is divided into compartments by fixed or removable partitions. The walls of the receiving chamber and the partitions may be made of metal.
134		FR69041104	1961-01-11	FR79146E	1962-10-26

135	Improvements in and relating to preservation	GB1376260	1960-04-20	GB900808A	1962-07-11
In preserving biological liquids, e.g. blood, body fluids, suspensions of micro-organisms such as Azobacter, Micrococcus, Aspergillus, Escherichia, Saccharomyces, orange juice, beer, wine, droplets of the liquid are introduced into a moving stream of an inert liquid refrigerant, e.g. liquid nitrogen or other inert gas, air, nitrous oxide, halogenated hydrocarbons, having a temperature below the critical zone of the biological liquid. The frozen droplets are stored in a refrigerant, e.g. liquid nitrogen, below - 130 DEG C. before being thawed for use. The refrigerant stream is preferably below - 75 DEG C., from 0.125 to 3 inches deep and moving at 26 to 4,000 mm. per second either gravitating in a downwardly cascading or spiralling direction, or moving as a result of centrifugal impetus; suitable forms of apparatus and storage containers for the frozen droplets are described. Blood to be preserved preferably contains anticoagulant, e.g. citrate-dextrose or heparen solution, and a protective, e.g. 2.5 to 8.5% of glucose or 11% of lactose, by weight, and is stored for 1 to 48 hours at between 4 DEG to 37 DEG C. before freezing; the frozen droplets are stored below - 196 DEG C. Red blood cells (separated from plasma) are suspended for droplets freezing in polyvinyl pyrollidone solution and stored below -130 DEG C. Frozen droplets of beer, orange juice and sherry may be lyophilized after freezing. The droplets are thawed by introduction into a column of steam or an aqueous bath isotonic saline solution maintained at 37 DEG to 47 DEG C. which may contain 1 to 10% of polyvinyl pyrollidone, suitable forms of apparatus being described.
136		FR1211320D	1956-04-18	FR1211320A	1960-03-15

137	Improvements in and relating to the low temperature treatment for the preservation of perishable foods and other materials	GB61739	1939-01-07	GB539477A	1941-09-12
539,477. Freezing foods &c. KIDD, F. Jan. 7, 1939, Nos. 617 and 3181. [Class 29] Solid and liquid food substances such as meat, fish, fruit, fruit juices, milk &c. are dried for preservation by subjection to evaporation in a vacuum chamber 1 having means for maintaining a low temperature, and ice separated therefrom is evaporated without passing through the liquid phase by supplying heat through pipes 5 to the material while still under vacuum, the water vapour being condensed on cooling pipes 4. The chamber 1 has a sealed end door 2 and is connected through a valve 9 with a small chamber 10 connected through a valve 27 with the vacuum pump. The material is supported in heat conducting vessels on the pipes 5 which are initially supplied with a cold medium such as brine from a tank 20 through a header 36 and control valves 30. Water in the material evaporates and produces cold sufficiently to effect freezing, and the vapour is condensed on chilling surfaces in the chamber 10. The vacuum pump is shut off and the valve 9 closed while condensate is removed from the chamber 10. The supply of cold brine to the pipes 5 is cut off and warm brine from a tank 40 is circulated through the header 36 and pipes 5, and cooling medium is circulated from tank 20 through the pipes 4 to condense the vapour formed by the heating of pipes 5. The pipes 4 may be screened by polished heat reflecting baffles from the pipes 5. The heat may be derived from an immersion heater or steam circulated through header 36. Supplementary cooling medium may be supplied from a plant 44. The ice formed on pipes 4 is removed and drained away at valve 6 after the material has been removed from the chamber. Thermometers 12 and vacuum pressure gauges of the Pirani type may be fitted to facilitate control of the process. The material may be placed in storage cans during the drying process, the cans afterwards being vacuum sealed or charged with inert gas and sealed. Where liquids are treated they are frozen by a vacuum spray process and the solidified material subsequently treated in the chamber 1 as above described.
138	Processo de liofilização do caldo de cana para bebida instantânea	BR102020018423	2020-09-09	BR102020018423A2	2022-03-22	ELIO SURACI PICCHIOTTI; BONAMIN FABIO
processo de liofilização do caldo de cana para bebida instantânea. a presente invenção refere-se ao processo de liofilização do caldo de cana de açúcar para bebida instantânea destinados à obtenção do caldo de cana em pó para produção e comercialização da preparação instantânea da bebida conhecida como "caldo de cana" ou garapa, sendo em embalagem própria confeccionado em laminado de alumínio e filme plástico com caldo de cana liofilizado em pó fechado a vácuo, ou em garrafa plástica com fechamento de tampa plástica roscada com anel plástico de vedação, sem a necessidade do consumidor final procurar ou utilizar de equipamento de moagem para preparo da bebida usando a cana de açúcar em estado natural, e sem a necessidade de manter o produto final com adição de conservantes e em local refrigerado.
139	Nakrętka ze sproszkowanym liofilizatem owocowym i sposób przygotowania sproszkowanego liofilizatu owocowego jako wsadu do nakrętki	PL42315817	2017-10-14	PL423158A1	2019-04-23	WILKOŁAWSKI ZBIGNIEW
Przedmiotem zgłoszenia jest sposób przygotowania sproszkowanego liofilizatu owocowego, który dozuje się do nakrętki na butelkę, w której umieszcza się wsad w przestrzeni nakrętki i zabezpiecza się wsad membraną, charakteryzujący się tym, że: przygotowuje się w odrębnych procesach sproszkowany liofilizat z owoców rokitnika i sproszkowany liofilizat z innych owoców bazowych w ten sposób, że: rozmraża się i rozdrabnia się odpowiednio: mrożony przecier z owoców rokitnika i mrożoną pulpę/przecier z owoców bazowych, w rozdrabniaczu do owoców z sitkiem o średnicy oczek pomiędzy 2 a 6 mm. Następnie przygotowuje się mieszankę zawierającą: odpowiednio: rozdrobniony przecier z owoców rokitnika i rozdrobnioną mrożoną pulpę owocową bazową, w ilości od 92,5 do 96,5% wag.; maltodekstrynę w ilości od 1,0 do 1,5% wag.; skrobię w ilości od 0,5 do 1,0% wag.; miód liofilizowany w ilości od 2,0 do 5,0% wag.; opcjonalnie aromat owocowy w ilości od 0,01 do 0,05% wag.; i opcjonalnie kwas cytrynowy w ilości od 0,01 do 0,5% wag. Następnie porcjuje się mieszankę na drobne cząstki o rozmiarze od 1 do 10 cm3, które mrozi się szokowo do temperatury poniżej -20°C, po czym poddaje się je liofilizacji do obniżenia wilgotności poniżej 1%. Liofilizowane drobne cząstki poddaje się mikronizacji powietrzno-strumieniowej w młynie kołkowym przy asyście ciekłego azotu oraz separatorów strumieniowych, do uzyskania cząstek o rozmiarze poniżej 100 mikrometrów. Następnie miesza się sproszkowany liofilizat z owoców rokitnika w ilości od 15% do 30% ze sproszkowanym liofilizatem z owoców bazowych w ilości od 70% do 85%; i dozuje się mieszankę do nakrętek. Przedmiotem zgłoszenia jest także nakrętka na butelkę zawierająca ograniczoną membraną przestrzeń, w której zawarta jest sproszkowana substancja.
140	INSTANT BEVERAGE PRODUCT	CA2709877	2008-12-16	CA2709877C	2017-03-28	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.

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