CA2637905A1 - Process of keg beer cooling and dispensing - Google Patents
Process of keg beer cooling and dispensing Download PDFInfo
- Publication number
- CA2637905A1 CA2637905A1 CA 2637905 CA2637905A CA2637905A1 CA 2637905 A1 CA2637905 A1 CA 2637905A1 CA 2637905 CA2637905 CA 2637905 CA 2637905 A CA2637905 A CA 2637905A CA 2637905 A1 CA2637905 A1 CA 2637905A1
- Authority
- CA
- Canada
- Prior art keywords
- beer
- cooling
- dispensing
- keg
- kegs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
- B67D1/00—Apparatus or devices for dispensing beverages on draught
- B67D1/08—Details
- B67D1/0857—Cooling arrangements
- B67D1/0858—Cooling arrangements using compression systems
- B67D1/0861—Cooling arrangements using compression systems the evaporator acting through an intermediate heat transfer means
- B67D1/0865—Cooling arrangements using compression systems the evaporator acting through an intermediate heat transfer means by circulating a cooling fluid along beverage supply lines, e.g. pythons
- B67D1/0867—Cooling arrangements using compression systems the evaporator acting through an intermediate heat transfer means by circulating a cooling fluid along beverage supply lines, e.g. pythons the cooling fluid being a liquid
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D31/00—Other cooling or freezing apparatus
- F25D31/006—Other cooling or freezing apparatus specially adapted for cooling receptacles, e.g. tanks
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
- B67D2210/00—Indexing scheme relating to aspects and details of apparatus or devices for dispensing beverages on draught or for controlling flow of liquids under gravity from storage containers for dispensing purposes
- B67D2210/00028—Constructional details
- B67D2210/00099—Temperature control
- B67D2210/00104—Cooling only
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D2331/00—Details or arrangements of other cooling or freezing apparatus not provided for in other groups of this subclass
- F25D2331/80—Type of cooled receptacles
- F25D2331/802—Barrels
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D31/00—Other cooling or freezing apparatus
- F25D31/002—Liquid coolers, e.g. beverage cooler
Landscapes
- Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Devices For Dispensing Beverages (AREA)
Abstract
A process of keg beer cooling and dispensing of keg beer comprising filling of storage chamber with a necessary and sufficient number of kegs, cooling of beer kegs at storage chamber, beer cooling during travel along beer feed line, beer cooling during dispensing at dispenser, beer dispensing in a continuous cycle comprising working and recovery modes.
Description
Process of keg beer cooling and dispensing Field of the Inveiition The utility invention relates to a process of keg beer cooling and dispensing.
Background of the Invention Many beer fans prefer it cooled; thus, beer-cooling process is permanently improved.
The produced beer is cooled immediately, but after transportation and storage, especially in summer, it is warnied, thus, its taste deteriorates and sales reduce. So, a technical problem consists in creation of a system (process and apparatus) permitting a substantial cooling of beer either during its travel along pipeline or during its dispensing. Cooling of beer to a temperature between - 5 C and -0.5 C during dispensing would substantially improve its quality and create snow or ice coating around the dispenser which adds not only to functionality but to aesthetic appearance. Under beer temperature about - 5 C
the dispenser is covered with ice, which attracts not only beer fans, but also everybody seeking recreation in hot environment. Beer is a weak alcoholic beverage with bitter hops taste prepared by alcoholic fermentation of wort made of barley malt, hops and water. In certain grades of beer barley malt is partially substituted for rice, corn or barley flour as well as sugar. Beer refreshes and slakes thirst especially well. Depending on grade beer contains 4-10% of easily assimilating dietary substances, mostly carbohydrates, a small amount of amino acids and other products of protein splitting and mineral salts. Besides, beer contains 1.8-6% alcohol, 0.3-0.4% carbon dioxide, bitter and tanning substances from hops, organic acids.
Traditionally beverages, beer included, are cooled before usage. Numerous methods of beer dispensing and cooling before dispensing are known.
For instance, in cProcess of Cooling a Beverage Within a Vessel and Appara.tus Thereof [Russian application N292006707 of 1995.03.271 the heat is removed from beverage within a vessel through the vessel wall by contacting a medium with lower temperature than that in the vessel, wherein the temperature difference between the vessel and medium is attained by reduction of medium internal energy due to increase of its volume.
Apparatus for cooling of beverage within the vessel comprises a jacket sealingly attached to the periphery of vessel wall and foiining a closed cavity with the medium introduced thereto.
The medium is liquefied gas. The jacket has a key for depressurization of cavity. The jacket is installed in a transverse section of a closed loop on lateral surface of the vessel. Internal surface of the vessel comprises oiie or more belts contacting the external surface of vessel and including channels for passage of inediun--.
Nevertheless, this solution has a number of substantial drawbacks. Contrary to declared aim of beverage cooling, this process actually only maintains a certain temperature of the beverage by retarding its heating from environment. This process is unable to cool beverages to temperatures around 0 C even in theory, less in practice. Besides, this process cannot cool beverage during its travel to dispenser, thus, it is not applicable where a substantial distance between keg storage and dispenser exists, and so, its practical introduction is limited.
"Process of Fast Cooling of Liquid and Apparatus Thereof " [Russian Patent N22223455 of 2004.02.10] relates to self-cooling within containers for soft drinks, beer, etc.
Cryogenic gas is filtered before throttling and then directed along a cylindrical spiral between walls of heat exchanger unit. The throttling gas is fed in a discrete fashion.
Respective apparatus comprises a shell with spiral corrugations and a baffle on its bottom. A balloon with thoroid bottom is installed within the shell, having a throttle valve in its central part and a filter above the valve. The unit also coLnprises a holding lid and a rotating button that moves the balloon in the shell, opening and closing throttle valve in this way. This process and apparatus thereof ensure cooling of liquid agent within the established temperature range, reduce hydrodynamic loss and discrete throttling of cryogenic gas, are comfortable and safe in operation, at the same time simplifying the design and permitting its multiple usage. If necessary, this system can be used in second-hand containers with little or no modification.
Still, ttiis solution also has some serious drawbacks. Application of cryogenic gas for cooling of beverages requires complicated equipment for its storage and minimization of loss, and at the same time this complicated apparatus is unable to perform distance cooling of beverages along the whole pathway from storage to dispenser.
The closest to the solution applied for as regards technical essence and envisaged result is cooling device for foods and process of cooling foods [Russian Patent N22066430 of 1996.09.10]. The process envisages cryogen feed, feeding of cooling water with a temperature lower than that of foods to create a temperature difference between foods and cooling water, transfer from foods of sufficient heat to cool them during at least two consecutive cooling stages by transfer of at least of a part of this heat to cooling water during the first of said at least two consecutive cooling stages at a rate proportional to the temperature difference between foods and cooling water and transfer of a part of residual heat from foods to cryogen during the second of said at least two consecutive cool'uig stages so that some cryogen boils and forms cryogenic vapor, transfer of additional heat from cooling water to cryogenic vapor to ensure a teniperature difference between foods and cooling water and consequent feed of cooling water to the first of said at least two consecutive cooling stages in order to increase the share of heat transferred from foods to cooling water, whereas the share of heat transferred from the foods to residual ciyogen reduces together with reduced cryogen consumption, characterized in that the further transfer of heat from cooling water is performed by cooling water pumping through an ejector means connected with the second of said at least two consecutive cooling stages in order to create a mixture of cryogenic vapor with cooling water, the cooling water being then fed from ejector means to the first of said at least two consecutive cooling stages, whereas during feed of cooling water to the first of said at least two consecutive cooling stages cryogenic vapor is separated from cooling water.
Nevertlleless, this solution is too complicated and not applicable to ensure cooling of liquid foods, such as beer or water.
Summary of the lnvention The applied for solution has its object in improvement of the process of keg beer cooing and dispensing that coinprises:
- filling of storage cltamber with a necessary and sufficient number of kegs;
- cooling of beer kegs at storage chaniber;
- beer cooling during travel along beer feed line;
- beer cooling during dispensing at dispenser;
- beer dispensiilg (working niode) wherein due to continuous cooling and dispensing of keg beer in a cycle including working and recovery mode in optimal relation 3:1 between theni, under a necessary and sufficient number of kegs at storage chamber to ensure continuous dispensing of 100 to 300 L/hr, optimal dispensing duration of unit keg is 15 minutes at beer temperature at the exit of dispenser within the range of - 5 C to -0.5 C.
The novelty of proposed process lies in optimal combination of operation modes at a beer dispensing line. Optimal combination of working and recovery modes in relation 3:1 ensures continuous operation of the entire line.
Inventive step in the proposed solution lies in overcoming of the circumstance that attained minimunl beer teinperature of - 5 C to -0.5 C at dispenser exit may lead to overfreezing of systenl and total failure of dispenser. Therefore, recovery mode as envisaged herein and forming 1/4 of working hour (60 minutes) is favorable for total recovery of the entire beer cooling and dispensing system back to working mode. The applicant supposes that only a correct or optimal combination of maximum cooling of beverage, from the one side, and maximum dispensing volume, on the other side, may bring to maximum or optimal productivity of t[ie eiltire keg beer cooling and processing line.
Process of keg beer cooling and dispensing is performed as follows. Cooling line operates 3/4 of liotir under working mode of continuous dispensing of product, being interrupted by 5i1iinutes recovery periods when dispensing is not acted.
Brief Description of the Drawings Iii the accompanying drawing, which illustrates an exemplary embodiment of the present uivention:
Figure 1 is a schematic flow diagram of the keg beer cooling and dispensing line.
Detailed Description of Preferred Embodiments Let us discuss the operation of keg beer cooling and dispensing line. The line (Fig. 1) comprises: 1-beer kegs; 2-python; 3 - heat exchange unit of cooler LCB-200D
POLAR, 4-dispenser; 5 - water condenser of cooler LCB-200D POLAR; 6 - water regulating valve (WRV); 7- propylene glycol pump; 8 - propylene glycol vessel of cooler LCB-POLAR; 9 - soldered plate heat exchanger of cooler LCB-200G POLAR; 10 - air condenser of cooler LCB-200G POLAR.
Background of the Invention Many beer fans prefer it cooled; thus, beer-cooling process is permanently improved.
The produced beer is cooled immediately, but after transportation and storage, especially in summer, it is warnied, thus, its taste deteriorates and sales reduce. So, a technical problem consists in creation of a system (process and apparatus) permitting a substantial cooling of beer either during its travel along pipeline or during its dispensing. Cooling of beer to a temperature between - 5 C and -0.5 C during dispensing would substantially improve its quality and create snow or ice coating around the dispenser which adds not only to functionality but to aesthetic appearance. Under beer temperature about - 5 C
the dispenser is covered with ice, which attracts not only beer fans, but also everybody seeking recreation in hot environment. Beer is a weak alcoholic beverage with bitter hops taste prepared by alcoholic fermentation of wort made of barley malt, hops and water. In certain grades of beer barley malt is partially substituted for rice, corn or barley flour as well as sugar. Beer refreshes and slakes thirst especially well. Depending on grade beer contains 4-10% of easily assimilating dietary substances, mostly carbohydrates, a small amount of amino acids and other products of protein splitting and mineral salts. Besides, beer contains 1.8-6% alcohol, 0.3-0.4% carbon dioxide, bitter and tanning substances from hops, organic acids.
Traditionally beverages, beer included, are cooled before usage. Numerous methods of beer dispensing and cooling before dispensing are known.
For instance, in cProcess of Cooling a Beverage Within a Vessel and Appara.tus Thereof [Russian application N292006707 of 1995.03.271 the heat is removed from beverage within a vessel through the vessel wall by contacting a medium with lower temperature than that in the vessel, wherein the temperature difference between the vessel and medium is attained by reduction of medium internal energy due to increase of its volume.
Apparatus for cooling of beverage within the vessel comprises a jacket sealingly attached to the periphery of vessel wall and foiining a closed cavity with the medium introduced thereto.
The medium is liquefied gas. The jacket has a key for depressurization of cavity. The jacket is installed in a transverse section of a closed loop on lateral surface of the vessel. Internal surface of the vessel comprises oiie or more belts contacting the external surface of vessel and including channels for passage of inediun--.
Nevertheless, this solution has a number of substantial drawbacks. Contrary to declared aim of beverage cooling, this process actually only maintains a certain temperature of the beverage by retarding its heating from environment. This process is unable to cool beverages to temperatures around 0 C even in theory, less in practice. Besides, this process cannot cool beverage during its travel to dispenser, thus, it is not applicable where a substantial distance between keg storage and dispenser exists, and so, its practical introduction is limited.
"Process of Fast Cooling of Liquid and Apparatus Thereof " [Russian Patent N22223455 of 2004.02.10] relates to self-cooling within containers for soft drinks, beer, etc.
Cryogenic gas is filtered before throttling and then directed along a cylindrical spiral between walls of heat exchanger unit. The throttling gas is fed in a discrete fashion.
Respective apparatus comprises a shell with spiral corrugations and a baffle on its bottom. A balloon with thoroid bottom is installed within the shell, having a throttle valve in its central part and a filter above the valve. The unit also coLnprises a holding lid and a rotating button that moves the balloon in the shell, opening and closing throttle valve in this way. This process and apparatus thereof ensure cooling of liquid agent within the established temperature range, reduce hydrodynamic loss and discrete throttling of cryogenic gas, are comfortable and safe in operation, at the same time simplifying the design and permitting its multiple usage. If necessary, this system can be used in second-hand containers with little or no modification.
Still, ttiis solution also has some serious drawbacks. Application of cryogenic gas for cooling of beverages requires complicated equipment for its storage and minimization of loss, and at the same time this complicated apparatus is unable to perform distance cooling of beverages along the whole pathway from storage to dispenser.
The closest to the solution applied for as regards technical essence and envisaged result is cooling device for foods and process of cooling foods [Russian Patent N22066430 of 1996.09.10]. The process envisages cryogen feed, feeding of cooling water with a temperature lower than that of foods to create a temperature difference between foods and cooling water, transfer from foods of sufficient heat to cool them during at least two consecutive cooling stages by transfer of at least of a part of this heat to cooling water during the first of said at least two consecutive cooling stages at a rate proportional to the temperature difference between foods and cooling water and transfer of a part of residual heat from foods to cryogen during the second of said at least two consecutive cool'uig stages so that some cryogen boils and forms cryogenic vapor, transfer of additional heat from cooling water to cryogenic vapor to ensure a teniperature difference between foods and cooling water and consequent feed of cooling water to the first of said at least two consecutive cooling stages in order to increase the share of heat transferred from foods to cooling water, whereas the share of heat transferred from the foods to residual ciyogen reduces together with reduced cryogen consumption, characterized in that the further transfer of heat from cooling water is performed by cooling water pumping through an ejector means connected with the second of said at least two consecutive cooling stages in order to create a mixture of cryogenic vapor with cooling water, the cooling water being then fed from ejector means to the first of said at least two consecutive cooling stages, whereas during feed of cooling water to the first of said at least two consecutive cooling stages cryogenic vapor is separated from cooling water.
Nevertlleless, this solution is too complicated and not applicable to ensure cooling of liquid foods, such as beer or water.
Summary of the lnvention The applied for solution has its object in improvement of the process of keg beer cooing and dispensing that coinprises:
- filling of storage cltamber with a necessary and sufficient number of kegs;
- cooling of beer kegs at storage chaniber;
- beer cooling during travel along beer feed line;
- beer cooling during dispensing at dispenser;
- beer dispensiilg (working niode) wherein due to continuous cooling and dispensing of keg beer in a cycle including working and recovery mode in optimal relation 3:1 between theni, under a necessary and sufficient number of kegs at storage chamber to ensure continuous dispensing of 100 to 300 L/hr, optimal dispensing duration of unit keg is 15 minutes at beer temperature at the exit of dispenser within the range of - 5 C to -0.5 C.
The novelty of proposed process lies in optimal combination of operation modes at a beer dispensing line. Optimal combination of working and recovery modes in relation 3:1 ensures continuous operation of the entire line.
Inventive step in the proposed solution lies in overcoming of the circumstance that attained minimunl beer teinperature of - 5 C to -0.5 C at dispenser exit may lead to overfreezing of systenl and total failure of dispenser. Therefore, recovery mode as envisaged herein and forming 1/4 of working hour (60 minutes) is favorable for total recovery of the entire beer cooling and dispensing system back to working mode. The applicant supposes that only a correct or optimal combination of maximum cooling of beverage, from the one side, and maximum dispensing volume, on the other side, may bring to maximum or optimal productivity of t[ie eiltire keg beer cooling and processing line.
Process of keg beer cooling and dispensing is performed as follows. Cooling line operates 3/4 of liotir under working mode of continuous dispensing of product, being interrupted by 5i1iinutes recovery periods when dispensing is not acted.
Brief Description of the Drawings Iii the accompanying drawing, which illustrates an exemplary embodiment of the present uivention:
Figure 1 is a schematic flow diagram of the keg beer cooling and dispensing line.
Detailed Description of Preferred Embodiments Let us discuss the operation of keg beer cooling and dispensing line. The line (Fig. 1) comprises: 1-beer kegs; 2-python; 3 - heat exchange unit of cooler LCB-200D
POLAR, 4-dispenser; 5 - water condenser of cooler LCB-200D POLAR; 6 - water regulating valve (WRV); 7- propylene glycol pump; 8 - propylene glycol vessel of cooler LCB-POLAR; 9 - soldered plate heat exchanger of cooler LCB-200G POLAR; 10 - air condenser of cooler LCB-200G POLAR.
The line including LCB-200G POLAR is brought to operational condition. Maximum product flow of 212 L/lu is fed to the line; it is cooled to the temperature in the range of -5 C
to -0.5 C, and this working mode lasts for 15 minutes. During those 15 minutes the line passes through and cools one keg of beer. After that closing dispenser tap stops the continuous mode, and the l'uze retunls to initial condition, i.e. is recovered to readiness for subsequent working mode. This is recovet-y mode that lasts for 5 minutes. Afl4er the end of recovery period the continuous feed of product and its cooling resumes, beginning the next cooling cycle.
Cooling cycle is a period of time embracing working and recovery modes.
Cooling cycle begins witli working mode of the line and is finished at the end of recovery period. Then the next cooling cycle takes place witla working and recovery modes of the line.
Within one hours of work the line perfornis three complete cooling cycles, 20 minutes each.
The tinietable of keg beer cooling and dispensing line operation is presented in the Table.
Table Operation mode Mode duratioii Cycle #
Working mode 15 minutes Recovery mode 5 minutes Working mode 15 minutes Recovery mode 5 minutes Working mode 15 minutes Recovery mode 5 minutes For the three cooling cycles witliin one hour the line can dispense 1501iters of beer cooled at the exit of dispenser to the temperature in the range of -5 C to -0.5 C, beer throughput may reach 212 Llhr of continuous dispensing into vials for 15 minutes. This means that the line can dispense one keg of beer witllin 15 miniites while maintaining the temperature of beer dispensed to vials within the range of - 5 C to -0.5 C.
to -0.5 C, and this working mode lasts for 15 minutes. During those 15 minutes the line passes through and cools one keg of beer. After that closing dispenser tap stops the continuous mode, and the l'uze retunls to initial condition, i.e. is recovered to readiness for subsequent working mode. This is recovet-y mode that lasts for 5 minutes. Afl4er the end of recovery period the continuous feed of product and its cooling resumes, beginning the next cooling cycle.
Cooling cycle is a period of time embracing working and recovery modes.
Cooling cycle begins witli working mode of the line and is finished at the end of recovery period. Then the next cooling cycle takes place witla working and recovery modes of the line.
Within one hours of work the line perfornis three complete cooling cycles, 20 minutes each.
The tinietable of keg beer cooling and dispensing line operation is presented in the Table.
Table Operation mode Mode duratioii Cycle #
Working mode 15 minutes Recovery mode 5 minutes Working mode 15 minutes Recovery mode 5 minutes Working mode 15 minutes Recovery mode 5 minutes For the three cooling cycles witliin one hour the line can dispense 1501iters of beer cooled at the exit of dispenser to the temperature in the range of -5 C to -0.5 C, beer throughput may reach 212 Llhr of continuous dispensing into vials for 15 minutes. This means that the line can dispense one keg of beer witllin 15 miniites while maintaining the temperature of beer dispensed to vials within the range of - 5 C to -0.5 C.
As evident from the above, the process of keg beer cooling and dispensing possesses novelty and may be used in practical operation of keg beer cooling and dispensing lines.
Claims (4)
1. Process of keg beer cooling and dispensing comprising filling of storage chamber with a necessary and sufficient number of kegs, cooling of beer kegs at storage chamber, beer cooling during travel along beer feed line, beer cooling during dispensing at dispenser, beer dispensing, characterized in that beer is dispensed in a continuous cycle comprising working and recovery modes, optimal relation between them being 3:1.
2. Process as per Claim 1 characterized in that necessary and sufficient number of kegs at storage chamber is one enabling continuous beer dispensing at the rate 100 to 300 L/hr.
3. Process as per Claim 1 characterized in that optimal dispensing duration of unit keg is 15 minutes.
4. Process as per Claim 1 characterized in that beer temperature at dispenser exit is in the range of -5 C to -0.5 C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2637905 CA2637905A1 (en) | 2008-07-09 | 2008-07-09 | Process of keg beer cooling and dispensing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2637905 CA2637905A1 (en) | 2008-07-09 | 2008-07-09 | Process of keg beer cooling and dispensing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2637905A1 true CA2637905A1 (en) | 2010-01-09 |
Family
ID=41508481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2637905 Abandoned CA2637905A1 (en) | 2008-07-09 | 2008-07-09 | Process of keg beer cooling and dispensing |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2637905A1 (en) |
-
2008
- 2008-07-09 CA CA 2637905 patent/CA2637905A1/en not_active Abandoned
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| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |