DK1562446T3 - Fremgangsmåde til behandling af vegetabilsk stof med ultralydsenergi - Google Patents

Fremgangsmåde til behandling af vegetabilsk stof med ultralydsenergi

Info

Publication number
DK1562446T3
DK1562446T3 DK03769061T DK03769061T DK1562446T3 DK 1562446 T3 DK1562446 T3 DK 1562446T3 DK 03769061 T DK03769061 T DK 03769061T DK 03769061 T DK03769061 T DK 03769061T DK 1562446 T3 DK1562446 T3 DK 1562446T3
Authority
DK
Denmark
Prior art keywords
vegetable matter
ultrasonic energy
puree
treatment
khz
Prior art date
Application number
DK03769061T
Other languages
English (en)
Inventor
Darren Miles Bates
Warwick Anthony Bagnall
Michael William Bridges
Original Assignee
Mars Inc
Commw Scient Ind Res Org
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Mars Inc, Commw Scient Ind Res Org filed Critical Mars Inc
Application granted granted Critical
Publication of DK1562446T3 publication Critical patent/DK1562446T3/da

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B06—GENERATING OR TRANSMITTING MECHANICAL VIBRATIONS IN GENERAL
    • B06B—METHODS OR APPARATUS FOR GENERATING OR TRANSMITTING MECHANICAL VIBRATIONS OF INFRASONIC, SONIC, OR ULTRASONIC FREQUENCY, e.g. FOR PERFORMING MECHANICAL WORK IN GENERAL
    • B06B3/00—Methods or apparatus specially adapted for transmitting mechanical vibrations of infrasonic, sonic, or ultrasonic frequency
    • B06B3/02—Methods or apparatus specially adapted for transmitting mechanical vibrations of infrasonic, sonic, or ultrasonic frequency involving a change of amplitude
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B06—GENERATING OR TRANSMITTING MECHANICAL VIBRATIONS IN GENERAL
    • B06B—METHODS OR APPARATUS FOR GENERATING OR TRANSMITTING MECHANICAL VIBRATIONS OF INFRASONIC, SONIC, OR ULTRASONIC FREQUENCY, e.g. FOR PERFORMING MECHANICAL WORK IN GENERAL
    • B06B3/00—Methods or apparatus specially adapted for transmitting mechanical vibrations of infrasonic, sonic, or ultrasonic frequency
    • B06B3/04—Methods or apparatus specially adapted for transmitting mechanical vibrations of infrasonic, sonic, or ultrasonic frequency involving focusing or reflecting

Landscapes

  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Saccharide Compounds (AREA)
DK03769061T 2002-11-01 2003-11-03 Fremgangsmåde til behandling af vegetabilsk stof med ultralydsenergi DK1562446T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2002952457A AU2002952457A0 (en) 2002-11-01 2002-11-01 Method of Treatment of Vegetable Matter with Ultrasonic Energy
PCT/AU2003/001454 WO2004039175A1 (en) 2002-11-01 2003-11-03 Method of treatment of vegetable matter with ultrasonic energy

Publications (1)

Publication Number Publication Date
DK1562446T3 true DK1562446T3 (da) 2007-02-05

Family

ID=28795847

Family Applications (1)

Application Number Title Priority Date Filing Date
DK03769061T DK1562446T3 (da) 2002-11-01 2003-11-03 Fremgangsmåde til behandling af vegetabilsk stof med ultralydsenergi

Country Status (9)

Country Link
US (1) US20060110503A1 (da)
EP (1) EP1562446B1 (da)
JP (1) JP2006504416A (da)
AT (1) ATE349907T1 (da)
AU (1) AU2002952457A0 (da)
DE (1) DE60310988D1 (da)
DK (1) DK1562446T3 (da)
NZ (1) NZ539898A (da)
WO (1) WO2004039175A1 (da)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070178219A1 (en) * 2002-09-19 2007-08-02 Eric Boudreaux Method for Reducing Acrylamide Formation
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
GB0415237D0 (en) * 2004-07-07 2004-08-11 Accentus Plc Formation of sugar coatings
US7947321B2 (en) * 2005-07-20 2011-05-24 Brophy James S Modification of particle morphology to improve product functionality
CA2637742A1 (en) * 2006-01-18 2007-07-26 James S. Brophy System for making products with improved particle morphology and particle distribution and products
US20110183050A1 (en) * 2006-07-20 2011-07-28 Brophy James S Modification of particle morphology to improve product functionality
WO2008019002A2 (en) * 2006-08-03 2008-02-14 Motts Llp Apple composition and method
US9167845B2 (en) * 2006-09-08 2015-10-27 Creative Resonance, Inc. Apparatus, method and product for ultrasonic extrusion of a flowable substrate
US20090038932A1 (en) * 2007-08-08 2009-02-12 Battelle Memorial Institute Device and method for noninvasive ultrasonic treatment of fluids and materials in conduits and cylindrical containers
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
CN101138362A (zh) * 2007-10-19 2008-03-12 海通食品集团股份有限公司 一种低频超声波改善速冻果蔬解冻品质的方法
NZ591223A (en) * 2008-07-29 2013-01-25 Cavitus Pty Ltd Viscosity reduction via highly propogating ultrasonic energy
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) * 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
WO2010129985A1 (en) * 2009-05-14 2010-11-18 Cavitus Pty Ltd Density modification
US20110097455A1 (en) * 2009-10-22 2011-04-28 Whitewave Services, Inc. System and method to mix, homogenize, and emulsify a fluid using sonication
WO2011106022A1 (en) 2010-02-26 2011-09-01 Conagra Foods Rdm, Inc. Fiber particle size reduction in fiber-containing food slurries
WO2011118821A1 (ja) * 2010-03-23 2011-09-29 国立大学法人宮崎大学 真空及び共振型超音波処理による食品材料における微生物の制御方法及び制御装置
US20110268852A1 (en) * 2010-05-03 2011-11-03 Utah State University Methods of protein processing and product
RU2577169C1 (ru) * 2014-12-30 2016-03-10 Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт кондитерской промышленности (ФГБНУ ВНИИКП) Способ получения пастообразного полуфабриката из плодов и овощей
DE102017113132B4 (de) * 2017-06-14 2020-05-20 Roland Lönhardt Verfahren und Vorrichtung zur Verbesserung der Ausbeute bei der Zuckerherstellung
CN109549062A (zh) * 2018-12-20 2019-04-02 西南大学 一种超声辅助碱液番茄去皮方法及产品

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES294061A1 (es) * 1963-02-05 1964-01-16 Technion Res & Dev Foundation Método para la concentración de composiciones tixotrópicas
ES384195A1 (es) * 1970-10-02 1973-01-01 Patronato De Investigacion Cie Procedimiento mejorado para la fabricacion de zumos citri- cos.
US3892877A (en) * 1972-03-17 1975-07-01 Us Agriculture Process for preparing tomato juice of increased consistency
NL8202164A (nl) * 1982-05-27 1983-12-16 Philips Nv Werkwijze en inrichting voor het transproteren en afzetten van viskeuze stoffen.
CH688813A5 (it) * 1994-06-30 1998-04-15 Ixtlan Ag Apparecchiatura per la sterilizzazione e l'omogeneizzazione di sostanze fluide mediante vibrazioni ultrasoniche.
US5436022A (en) * 1994-12-05 1995-07-25 Nestec S.A. Process for producing tomato products of improved flavor
IT1275904B1 (it) * 1995-03-14 1997-10-24 Deve S R L Procedimento per la preparazione di prodotti alimentari contenenti concentrati di ortaggi e verdure
US5965190A (en) * 1995-03-31 1999-10-12 Kraft Foods, Inc. Method for improving the texture of tomato paste products
DE19539195A1 (de) * 1995-10-20 1997-04-24 Vladimir Dr Abramov Gerät zur Einkopplung von Ultraschall in ein flüssiges oder pastöses Medium

Also Published As

Publication number Publication date
WO2004039175A1 (en) 2004-05-13
NZ539898A (en) 2007-05-31
EP1562446A4 (en) 2005-12-21
AU2002952457A0 (en) 2002-11-21
JP2006504416A (ja) 2006-02-09
EP1562446A1 (en) 2005-08-17
ATE349907T1 (de) 2007-01-15
DE60310988D1 (de) 2007-02-15
EP1562446B1 (en) 2007-01-03
US20060110503A1 (en) 2006-05-25

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