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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
161		FR7006526	1970-02-24	FR2032371A1	1970-11-27

162	Fruit juice concentrate freeze dried with - crushed solids	DE1807564	1968-11-07	DE1807564A1	1970-07-23	KLIMAS DR GEORG
Fruit juice concentrate processing prior to freeze-drying involves crushing of solids remaining in the juice and freezing the product at this stage. Up to 20% highly soluble sugar should be added to the starting product and the solid crushed in a bladed mixer, pref. for one minute at 4,000 to 5,500 rpm in the case of orange solids, 8,500-10,000 for pineapple. Ultrasonic mixers can be used.
163		SE91264	1964-01-24	SE319365B	1970-01-12	FODDY W; HOFFMAN D

164	Procedimento ed impianto di liofilizzazione	CH934561	1961-08-09	CH451677A	1968-05-15	FRANCESCO MANARESI

165	Method of and apparatus for freeze-drying materials	GB1396064	1964-04-03	GB1032967A	1966-06-15
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.
166	Verfahren zum Einfrieren eines einem Gefriertrocknungsprozess zu unterwerfenden flüssigen oder pastösen Gutes	CH967064	1964-07-23	CH415468A	1966-06-15	KURT KAUTZ

167	Method of freeze-drying materials	GB1395964	1964-04-03	GB1030814A	1966-05-25
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.
168		DEL0041336	1962-02-27	DE1203688B	1965-10-21	HACKENBERG DR MED ULRICH

169	Improvements in or relating to methods of freeze-drying foodstuffs	GB411363	1963-01-31	GB997246A	1965-07-07	FODDY WILLIAM HENRY; HOFFMAN DOUGLAS WILLIAM
997,246. Freeze-drying foodstuffs. VICKERS ARMSTRONGS (ENGINEERS) Ltd. Jan. 20, 1964 [Jan. 31, 1963], No. 4113/63. Heading A2D. In the freeze-drying of liquid foodstuff material, e.g. milk or coffee, or solid foodstuff material submerged in a liquid, the foodstuff material is placed in a container, the base of the container is cooled to freeze the material in the container and produce a frozen block of material bonded to the base, the frozen material is subjected to vacuum and, whilst maintaining the material under vacuum, heat is supplied to the base such that (i) the temperature at the interface between the base and the frozen block of material remains during this heating step below the temperature of the thawing point of the frozen material whereby a layer of frozen material is maintained bonded to the base, and (ii) there is a temperature gradient across the thickness of the layer, the colder side of the layer being that remote from the base as that heat flows from the base through the layer to effect drying of the material on the colder side of the layer, the thickness of which decreases as drying proceeds, and the water contained in the material is driven off directly from the ice state to the water vapour state. In a preferred procedure, the drying is conducted upon a tray 1, Fig. 1, within a vacuum apparatus 7 provided with condenser plates 10 and a vacuum pump (not shown). When the tray is in position ducts 5 and electric heaters 6 at the base of the tray cooperate respectively with supply pipes for a heat transmission medium and a source of electrical energy. The liquid foodstuff material 11 to be dried is de-aerated by the temporary application of vacuum, liquid cooling medium is circulated through the ducts 5 so that the foodstuff material is slowly frozen from its bottom layer upwards, a high vacuum (e.g. of 0.15 mm. Hg absolute) is applied when freezing has been completed, liquid medium at a higher temperature is passed through the ducts 5 to establish the required temperature gradient and as drying proceeds the thickness of the ice layer 14 bonded to the tray gradually decreases to zero. The remaining traces of moisture are removed from the material by heating above the thawing point either by operating the electric heaters 6 or, alternatively, by passing liquid heating medium through the ducts 5. The tray 1 may contact the walls of the vacuum chamber in order to conduct heat from the outside. In alternative embodiments, the de-aeration and freezing of the material on the tray are carried out before the material and tray are placed in the chamber and heat is applied by radiation. An example is directed to the freeze-drying of milk.
170	Improvements in or relating to the dehydration of animal and vegetable materials	GB455861	1961-02-07	GB980624A	1965-01-13
In dehydrating animal and vegetable material, e.g. meat, fish, fruits and vegetables, a preliminary partial drying by heated air or in vacuum is carried out, the partially dried material is held in frozen state to permit sublimation of ice from the inner part of the material into the outer part, and thereupon the material is freeze-dried to the desired final moisture content.
171		NL6401898	1964-02-27	NL6401898A	1964-12-07

172	Improvements in or relating to the preservation of foodstuffs and other materials	GB3720961	1961-10-17	GB952658A	1964-03-18
952,658. Preserving food &c. E. BECKMANN, D, BECKMANN, and U. BECKMANN. Oct. 17, 1961 [Oct. 21, 1960], No. 37209/61. Heading A2D. A perishable substance is preserved by rapidly cooling it below the freezing point of water by introducing it into a vacuum in finely dispersed form whereby immediate evaporation occurs of at least a portion of its water content, and storing the cooled substance in a de-aerated condition. The substance may be sterilized or pasteurized before freezing and if it does not contain enough water to produce an adequate cooling effect upon introduction into the vacuum, such water is added initially; steam may be employed both for the sterilization and the dilution. The vacuum may range from 5 mm. Mg. down to 0.5 mm. H 2 depending on the length of storage desired. The dispersion can be effected by atomisation through nozzles or by directing the substance on to a rapidly moving surface, and the frozen substance can be stored in a bulk refrigerated vacuum storage vessel or filled into vacuum-tight packages of a size for consumer use, which are then stored under refrigeration. Substances mentioned: natural and synthetic foodstuffs, particularly milk, cream, butter, eggs, fruit juices, vegetable extracts such as coffee or tea, and medicines, drugs and blood plasma. Referring to Fig. 1, cream from a storage vessel 1 or centrifuge 2 is pumped to a pre-heater 5 filled with balls 6 of stainless steel; steam is introduced into the preheater through a duct 7 at sufficient pressure to heat the cream to about 90‹-100‹C. The heated cream is beaten in a rotary beater 32 and then forced under a pressure of from 1 to 10 atmospheres through a nozzle 8 into a vacuum vessel 9 wherein a vacuum of 0.5-4 mm. Hg, depending on the length of preservation desired, is maintained by a steam jet 10. The cream falls frozen to the bottom of the vessel as a loose snow-like mass which appears to be almost dry and has a uniform temparature of about -10‹C. The frozen cream is compacted and delivered by a screw conveyer 11 to an evacuated refrigerated storage container 13 cooled by a cooling coil 15 within an evacuated jacket 18 or by spraying a cooling liquid down the inner wall of the jacket. The cream may be removed from the container through a bottom opening 17 by introducing under pressure through line 16 an inert gas or water vapour; the latter has the effect of warming up the cream so that it becomes liquid. In modifications, electrical high frequency heating apparatus may replace the steam pre-heater 5, 6, 7, or a pre-heater may be entirely absent, and the dispersion may be facilitated by use of an inert gas and a rotating atomiser or effected electrostatically. In the preservation of eggs, they are first cleaned with steam, then crushed and the shells are pulverised very finely until the particles cannot be detected.
173	Procédé et dispositif de conservation à l'état frais de produits alimentaires ou de médicaments	BE609422	1961-10-20	BE609422A	1962-02-15	BECKMANN ERNA; BECKMANN DIETER; BECKMANN UTA

174		FR1196562D	1958-06-03	FR1196562A	1959-11-25

175	Improvements in or relating to apparatus for treating and preserving food products and biological substances	GB1067139	1938-02-10	GB513562A	1939-10-16
513,562. Preserving food and liquids ; drying-apparatus. FLOSDORF, E. W. Feb. 10, 1938, No. 10671/39. Convention date, March 19, 1937. Divided out of 513,466. [Class 49] [Also in Group XIII] Apparatus for carrying out the process for the concentration, drying and preservation of food stuffs and biological substances, described in Specification 513,466 comprises an evaporation chamber 1 and a desiccant containing chamber 13 in communication therewith, the chamber 13 having a plurality of racks or trays 18 in thermal contact with the walls of the chamber and arranged to support the desiccant. The chamber 1 has access doors 5 and supports trays 3 for holding the substances 2 to be treated. Vacuum is maintained in the chambers 1, 13 by a pump 24. The supply of cooling medium to the pipes 8 is controlled by a valve 6. Ribs 14, 20,210 are provided on the walls of the chamber 13 to obtain maximum thermal conductivity through the walls. By control of the valves 10, 11, 22 the vacuum produced by the pump 24 may be applied to either of the chambers 1, 13 or to both simultaneously. In small apparatus, the pipes 8 may be omitted, initial refrigeration being effected by carbon dioxide mixtures. In order to facilitate the regeneration, by heat, of the desiccant, the trays 18 are of heavy screen or other open mesh-like construction.
176	elaboração de mangara em pó desidratada por secagem em liofilizador	BR102015029767	2015-11-27	BR102015029767A2	2018-03-20	ANTONIO ROBERTO GIRIBONI MONTEIRO; EDMAR CLEMENTE; JOSÉ MARIA CORREIA DA COSTA; JULIANA CONEGERO; LUCIANA CARNEIRO RIBEIRO; SUELI RODRIGUES
elaboração de mangaba em pó desidratada por secagem em liofilizador o presente invento refere-se a polpa de mangaba em pó obtida por desidratação em liofilizador de bancada, com o uso de um adjuvante de secagem, a maltodextrina, na concentração de 30 %. a presença de nutrientes, como vitamina c e sais minerais, favorece o consumo e uso do produto final, seja em escala doméstica ou industrial, além da vantagem do processo de secagem utilizado que permite conservar as características organolépticas da polpa do fruto. o produto obtido possui as vantagens de baixa umidade e fácil reidratação, que facilita a sua conservação e o seu emprego. o processo de armazenamento é possível devido a conservação do pó de mangaba,que ao ser armazenado em embalagens adequadas, com fechamento preferencialmente à vácuo, tem as reações químicas responsáveis por sua degradação inibidas, o que também favorece a comercialização do produto.
177	Producto de bebida instantánea	ES08864073	2008-12-16	ES2521498T3	2014-11-12	BOEHM ROBERT THOMAS; DONHOWE DANIEL PAUL; MATHIAS PATRICIA ANN; FU XIAOPING; RECHTIENE JOSEPH BERNARD; KESSLER ULRICH; SUDHARSAN MATHALAI BALAN
Procedimiento para la preparación de un café instantáneo en polvo, el cual comprende las etapas de: a. Proporcionar una materia en polvo de base, porosa. b. Sinterizar la materia en polvo de base, a una temperatura que se encuentre por debajo de 0 °C, para formar una torta sinterizada, en donde, la temperatura de la zona de sinterización, es mayor que la temperatura de la materia en polvo porosa de base c. Moler la torta sinterizada, para proporcionar una materia en polvo d. Liofilizar la materia en polvo, para proporcionar el citado café en polvo.
178	PRODUTO DE BEBIDA INSTANTÂNEA	PT08864073	2008-12-16	PT2227093E	2014-11-06	BOEHM ROBERT THOMAS; DONHOWE DANIEL PAUL; MATHIAS PATRICIA ANN; FU XIAOPING; RECHTIENE JOSEPH BERNARD; KESSLER ULRICH; SUDHARSAN MATHALAI BALAN

179	СПОСОБ ПРОИЗВОДСТВА СОКОВ С МЯКОТЬЮ СУБЛИМАЦИОННОЙ СУШКИ СПЕЦИАЛЬНОГО НАЗНАЧЕНИЯ	RU2011100091	2011-01-11	RU2446718C1	2012-04-10	KOLESNIKOVA VALENTINA BORISOVNA; LUK JANOVA LJUDMILA VASIL EVNA; STOJANOVA LJUDMILA IVANOVNA; ROSHCHUPKINA NADEZHDA VASIL EVNA; OVSJANNIKOVA LIDIJA VLADIMIROVNA
Изобретениеотноситсяк технологиипроизводствапродуктовдлякосмическогопитания. Способпредусматриваетсмешиваниесоковс мякотьюс добавлением, принеобходимости, вкусовыхдобавок, сублимационнуюсушку, размалывание, фасовкув пакетыизкомбинированногоматериалав азотеилиподвакуумоми герметизацию. Изобретениепозволяетполучитьпродукт, которыйимеетувеличенныйсрокхранения. 1 з.п. ф-лы.
180		BRPI0602691	2006-06-08	BRPI0602691A	2008-01-29	MACIEL RUBENS JR; BOSS EDINARA ADELAIDE; KOROISHI ERIKA TOMIE

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