EP2519116A1 - System and method for cooking a food product - Google Patents

System and method for cooking a food product

Info

Publication number
EP2519116A1
EP2519116A1 EP10840242A EP10840242A EP2519116A1 EP 2519116 A1 EP2519116 A1 EP 2519116A1 EP 10840242 A EP10840242 A EP 10840242A EP 10840242 A EP10840242 A EP 10840242A EP 2519116 A1 EP2519116 A1 EP 2519116A1
Authority
EP
European Patent Office
Prior art keywords
food product
frying
section
baking
cooked food
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.)
Withdrawn
Application number
EP10840242A
Other languages
German (de)
French (fr)
Other versions
EP2519116A4 (en
Inventor
Edwin G. Atwell
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP2519116A1 publication Critical patent/EP2519116A1/en
Publication of EP2519116A4 publication Critical patent/EP2519116A4/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/08—Apparatus for baking in baking fat or oil, e.g. for making doughnuts
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Definitions

  • the present invention relates to the field of food product cooking systems and methods.
  • Cooking is most generally defined as a process of
  • Cooking can involve baking, frying, grilling, boiling, steaming and microwaving, to name but a few examples.
  • Various methods use differing levels of heat and moisture and by varying cooking time of a particular food product and the method used can greatly affect the end result of the cooked food.
  • a cooked food product comprising: i) a frying section for receiving and frying an uncooked food product to produce a partially cooked food product; ii) a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and iii) a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product.
  • Certain exemplary embodiments can provide a system for producing a cooked food product, the system comprising: i) means for frying an uncooked food product in a frying medium to produce a partially cooked food product; ii) means for baking the partially cooked food product to produce the cooked food product; and iii) means for transitioning the partially cooked food product from the means for frying to the means for baking at a
  • Fig. 1 is a schematic illustration of a food cooking system and method according to an embodiment of the present invention
  • Fig. 2 is a detailed side schematic illustration of the food cooking system shown in Fig. 1;
  • Fig. 3 is a top view of a portion of the conveyance mechanism shown in Fig. 2;
  • Fig. 4 is a perspective view of the system of Fig. 1 shown from the frying section;
  • Fig. 5 is a perspective view of the system of Fig. 1 shown from the baking section;
  • Fig. 6 is a detailed side view of a section of the system of Fig. 1 shown with the cover of the transition section removed.
  • Fig. 1 schematically illustrates a system 10 for cooking a food product (such as donuts, fish sticks, french fries, onion rings, calamari rings, chicken pieces, etc.).
  • the system 10 includes a frying section 12 operable with a transition section 14 and a baking section 16 operable with the transition section 14.
  • An uncooked food product 20 is introduced into the frying section 12 to initiate the cooking process and produce a partially cooked food product 22.
  • the partially cooked food product 22 produced in the frying section 12 is received by and conveyed through the transition section 14 at a stable food temperature to the baking section 16 to complete the cooking process and produce a cooked food product 24.
  • the transition section 14 assists in limiting/reducing the cooling of the partially cooked food product 22 by maintaining a temperature in the transition section 14 to substantially maintain the temperature of the partially cooked food product 22 prior to completing the cooking process in the baking section 16.
  • the frying section 12 includes a
  • tank/reservoir 30 for retaining a supply of a frying medium 32 (such as cooking oils, lard, shortening, etc.) and a heater 34 for heating the frying medium 32 to a temperature suitable for frying the uncooked food product.
  • the temperature of the frying medium 32 is controlled by a controller A 42, which is connected to the heater 34.
  • the temperature of the frying medium 32 varies depending on the type of food being cooked but typically ranges from 250° F to 500° F (120° C to 260°C) .
  • the frying medium temperature can be between 325° F to 375° F (160° C to 190°C)
  • the frying medium temperature can be between 350° F to 450° F (175° C to 230°C) .
  • the uncooked food product 20 is initially deposited in the tank 30 for frying (i.e., the food is substantially surrounded by the frying medium to ensure an even frying process) .
  • the frying section 12 may also include a flipping mechanism 36 for flipping the food product during the frying process to assist in evenly cooking both sides of the food product.
  • the transition section 14 includes a heat retention mechanism for maintaining the partially cooked food product 22 at a stable food temperature (i.e., to minimize food temperature loss during transfer from the frying section 12 to the baking section 16) .
  • a heat retention mechanism for maintaining the partially cooked food product 22 at a stable food temperature (i.e., to minimize food temperature loss during transfer from the frying section 12 to the baking section 16) .
  • an insulated cover 38 (made from double wall insulated stainless steel, for example) acts as the heat retention mechanism for maintaining the partially cooked food product 22 at a stable food
  • the temperature in the transition section 14 is similar to the temperature in the baking section 16, and remains generally stable.
  • the partially cooked food product 22 can effectively start the baking process in the transition section 14 based on this heat transfer from the baking section 16.
  • Other heat retention mechanisms can be used n the transition section 14, such as fans that can rranged to blow warm air in the transition section
  • the baking section 16 includes an oven enclosure 70 (see Figs. 4-6) having an entry opening 72 and an exit
  • the baking temperature varies depending on the type of food being cooked but typically ranges from 300° F to 400° F (145° C to 205°C) .
  • the temperature of the heating sources 40 can be controlled by the controller A 42 or with a separate controller B 44.
  • the system 10 includes a conveyance mechanism for moving the food product through the various sections 12, 14, and 16.
  • the conveyance mechanism can included either singly or in combination: a continuous conveyor belt type system 50 (as shown), blowers, oil stream, and moving trays.
  • the conveyance mechanism 50 can be one continuous system that extends through all sections 12, 14, and 16 or can be separate, independent and operably connected sub-systems such that the food product (at the various stages of preparation 20, 22, 24) moves through the sections 12, 14, and 16 in a manner to permit proper cooking of the food product .
  • a motor 52 drives the movement/speed of the conveyance mechanism 50.
  • the motor 52 is controlled by the
  • controller A 42 which can also be used to control the temperature of the frying medium 32 (as discussed above) .
  • the speed at which the food moves through the various sections 12, 14, and 16 depends on the type of food being prepared. See Table 1 for specific examples and for a comparison with traditional frying methods. For many food products, such as donuts, chicken pieces, and frozen fish the overall cooking time through the system 10 is similar to the cooking time using frying alone, yet with healthier benefits as less fat is absorbed by the food product using the system 10.
  • the conveyance mechanism 50 starts in the tank 30, from a food receiving region 60a, to a frying region 60b and then, after being partially cooked, to a transfer region 60c and finally to the baking region 60d.
  • the regions 60a and 60b are shown as overlapping since the defined regions are approximate.
  • a section 62 of the conveyance mechanism 50 is upwardly angled for lifting the partially cooked food product 22 from the tank 30.
  • a further section 64 transitions the conveyance mechanism 50 to the baking region 60d (i.e., into entry opening 72 of the oven enclosure 70) in the baking section 16.
  • the conveyance mechanism 50 includes a perforated surface 90 as shown in Fig. 3 for enabling the draining of frying medium residue from the partially cooked food product 22 during conveyance from the frying section 12 to the baking section 16.
  • system 10 includes a

Abstract

A system and method for producing a cooked food product using multiple sections is described. The system includes a frying section for receiving and frying an uncooked food product to produce a partially cooked food product; a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product.

Description

SYSTEM AND METHOD FOR COOKING A FOOD PRODUCT FIELD OF THE INVENTION
The present invention relates to the field of food product cooking systems and methods.
BACKGROUND
Cooking is most generally defined as a process of
preparing food by applying heat . During the cooking process, the flavor, texture, appearance and chemical properties of the ingredients can change. Cooking can involve baking, frying, grilling, boiling, steaming and microwaving, to name but a few examples. Various methods use differing levels of heat and moisture and by varying cooking time of a particular food product and the method used can greatly affect the end result of the cooked food.
Generally, current systems and methods for cooking are focused on one of the many cooking options independently. For example, one either fries donuts or bakes them (as in yeast donuts) . There is a need for a system of cooking food products that combines the features of independent cooking systems to produce food products with different end results as discussed above.
SUMMARY OF THE INVENTION
Certain exemplary embodiments provide a system for
producing a cooked food product, the system comprising: i) a frying section for receiving and frying an uncooked food product to produce a partially cooked food product; ii) a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and iii) a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product.
Certain exemplary embodiments can provide a system for producing a cooked food product, the system comprising: i) means for frying an uncooked food product in a frying medium to produce a partially cooked food product; ii) means for baking the partially cooked food product to produce the cooked food product; and iii) means for transitioning the partially cooked food product from the means for frying to the means for baking at a
substantially stable food temperature.
BRIEF DESCRIPTION OF THE DRAWINGS
Fig. 1 is a schematic illustration of a food cooking system and method according to an embodiment of the present invention;
Fig. 2 is a detailed side schematic illustration of the food cooking system shown in Fig. 1;
Fig. 3 is a top view of a portion of the conveyance mechanism shown in Fig. 2;
Fig. 4 is a perspective view of the system of Fig. 1 shown from the frying section;
Fig. 5 is a perspective view of the system of Fig. 1 shown from the baking section; and
Fig. 6 is a detailed side view of a section of the system of Fig. 1 shown with the cover of the transition section removed. DETAILED DESCRIPTION OF EMBODIMENTS
Fig. 1 schematically illustrates a system 10 for cooking a food product (such as donuts, fish sticks, french fries, onion rings, calamari rings, chicken pieces, etc.). The system 10 includes a frying section 12 operable with a transition section 14 and a baking section 16 operable with the transition section 14. An uncooked food product 20 is introduced into the frying section 12 to initiate the cooking process and produce a partially cooked food product 22.
The partially cooked food product 22 produced in the frying section 12 is received by and conveyed through the transition section 14 at a stable food temperature to the baking section 16 to complete the cooking process and produce a cooked food product 24. In particular, during movement from the frying section 12 to the baking section 16 the transition section 14 assists in limiting/reducing the cooling of the partially cooked food product 22 by maintaining a temperature in the transition section 14 to substantially maintain the temperature of the partially cooked food product 22 prior to completing the cooking process in the baking section 16. Referring to the schematic cross section of the apparatus 10 in Fig. 2, the frying section 12 includes a
tank/reservoir 30 for retaining a supply of a frying medium 32 (such as cooking oils, lard, shortening, etc.) and a heater 34 for heating the frying medium 32 to a temperature suitable for frying the uncooked food product. The temperature of the frying medium 32 is controlled by a controller A 42, which is connected to the heater 34. The temperature of the frying medium 32 varies depending on the type of food being cooked but typically ranges from 250° F to 500° F (120° C to 260°C) . For example, for frying donuts the frying medium temperature can be between 325° F to 375° F (160° C to 190°C) , for meat products the frying medium temperature can be between 350° F to 450° F (175° C to 230°C) . The uncooked food product 20 is initially deposited in the tank 30 for frying (i.e., the food is substantially surrounded by the frying medium to ensure an even frying process) . The frying section 12 may also include a flipping mechanism 36 for flipping the food product during the frying process to assist in evenly cooking both sides of the food product. The transition section 14 includes a heat retention mechanism for maintaining the partially cooked food product 22 at a stable food temperature (i.e., to minimize food temperature loss during transfer from the frying section 12 to the baking section 16) . In the embodiment shown in Figs. 4 and 5, an insulated cover 38 (made from double wall insulated stainless steel, for example) acts as the heat retention mechanism for maintaining the partially cooked food product 22 at a stable food
temperature. This arrangement permits heat from the baking section 16 to extend into and be maintained by the transition section 14. As a result, in certain
implementations, the temperature in the transition section 14 is similar to the temperature in the baking section 16, and remains generally stable. In the embodiment shown in Figs. 4 and 5 , the partially cooked food product 22 can effectively start the baking process in the transition section 14 based on this heat transfer from the baking section 16. Other heat retention mechanisms can be used n the transition section 14, such as fans that can rranged to blow warm air in the transition section
The baking section 16 includes an oven enclosure 70 (see Figs. 4-6) having an entry opening 72 and an exit
opening 74 and one or more heat sources 40 (see Fig. 2) for generating a baking temperature suitable for
completing the cooking of the partially cooked food product 22 to generate the cooked food product 24. The baking temperature varies depending on the type of food being cooked but typically ranges from 300° F to 400° F (145° C to 205°C) . The temperature of the heating sources 40 can be controlled by the controller A 42 or with a separate controller B 44.
The system 10 includes a conveyance mechanism for moving the food product through the various sections 12, 14, and 16. The conveyance mechanism can included either singly or in combination: a continuous conveyor belt type system 50 (as shown), blowers, oil stream, and moving trays. The conveyance mechanism 50 can be one continuous system that extends through all sections 12, 14, and 16 or can be separate, independent and operably connected sub-systems such that the food product (at the various stages of preparation 20, 22, 24) moves through the sections 12, 14, and 16 in a manner to permit proper cooking of the food product .
A motor 52 drives the movement/speed of the conveyance mechanism 50. The motor 52 is controlled by the
controller A 42, which can also be used to control the temperature of the frying medium 32 (as discussed above) . The speed at which the food moves through the various sections 12, 14, and 16 depends on the type of food being prepared. See Table 1 for specific examples and for a comparison with traditional frying methods. For many food products, such as donuts, chicken pieces, and frozen fish the overall cooking time through the system 10 is similar to the cooking time using frying alone, yet with healthier benefits as less fat is absorbed by the food product using the system 10.
TABLE 1
FOOD PRODUCT COOKED IN A COOKED USING SYSTEM 10
TRADITIONAL OIL FRYER
Chicken pieces 10 minutes 4 minutes in 400° F frying (such as in 400° F medium (in the frying section chicken wings, oil 12) and 6 minutes (in the and chicken baking section 16 at 400° F nuggets ) including movement through the transition section 14)
Donut 120 seconds 50 seconds in 375° F frying in 375° F medium (in the frying section oil 12) and 70 seconds (in the baking section 16 at 375° F including movement through the transition section 14)
Fish (such as 5 minutes 2 minutes in 370° F frying frozen fish in 370° F medium (in the frying section sticks ) oil 12) and 3 minutes (in the baking section 16 at 370° F including movement through the transition section 14) The conveyance mechanism 50 starts in the tank 30, from a food receiving region 60a, to a frying region 60b and then, after being partially cooked, to a transfer region 60c and finally to the baking region 60d. The regions 60a and 60b are shown as overlapping since the defined regions are approximate.
As shown in Figs. 2 and 6, a section 62 of the conveyance mechanism 50 is upwardly angled for lifting the partially cooked food product 22 from the tank 30. After the partially cooked food product 22 is lifted out of the tank 30, a further section 64 transitions the conveyance mechanism 50 to the baking region 60d (i.e., into entry opening 72 of the oven enclosure 70) in the baking section 16.
Other types of mechanisms can be used to transfer the partially cooked food product 22 from the tank 30 to the baking section 16, including aligned conveyors, transfer hooks, transfer grips, or the like.
In a further embodiment, the conveyance mechanism 50 includes a perforated surface 90 as shown in Fig. 3 for enabling the draining of frying medium residue from the partially cooked food product 22 during conveyance from the frying section 12 to the baking section 16.
In a further embodiment, the system 10 includes a
mechanism 80 (see Fig. 2) for dropping/placing/depositing the uncooked food product 20 in the tank 30 in the receiving region 60a of the frying section 12, such as a hopper and immersing trays.

Claims

A system for producing a cooked food product, the system comprising:
i) a frying section for receiving and frying an uncooked food product to produce a partially cooked food product;
ii) a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and
iii) a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food
product .
The system of claim 1, wherein the transition section includes a heat retention mechanism arranged between the frying section and the baking section for maintaining the substantially stable food temperature of the partially cooked food product during
conveyance from the frying section to the baking section.
The system of claim 2, wherein the heat retention mechanism includes a heat insulated enclosure.
The system of claim 1, wherein the frying section includes an tank for retaining a supply of a frying medium, a heat source for heating the frying medium to a temperature, and a controller for controlling the temperature of the frying medium.
The system of claim 1, wherein the system further includes a conveyance mechanism for moving the food product from the frying section to the transition section and from the transition section to the baking section .
6. The system of claim 5, wherein the frying section
includes a flipping mechanism for flipping the food product during movement in the tank by the conveyance mechanism.
7. The system of claim 5, wherein the conveyance
mechanism limits delay of the conveyance of the partially cooked food product through the transition section.
8. The system of claim 5, wherein the conveyance
mechanism is a continuous meshed conveyor belt system extending from the frying section, through the transition section and the baking section.
9. The system of claim 8, wherein the meshed conveyor belt system includes an upwardly angled section arranged at one end of the frying section for
removing the partially cooked food product from the tank and a downwardly angled section for continuing through the baking section.
10. The system of claim 1, wherein the baking section
includes an oven enclosure having an entry opening for receiving the partially cooked food product from the transition section and an exit opening for producing the cooked food product; the oven enclosure having a heat source for generating a baking
temperature within the oven enclosure to produce the cooked food product from the partially cooked food product .
The system of claim 1, further comprising a mechanism for depositing the uncooked food product into a food receiving region of the tank.
A method for cooking a food product using the system of claim 1, comprising:
(a) providing an uncooked food product to the frying section ;
(b) frying the uncooked food product in the frying section to produce a partially cooked food product ;
(c) transitioning the partially cooked food product at a stable food temperature from the frying section to the baking section; and
(d) baking the partially cooked food product in the baking section to produce the cooked food product .
A system for producing a cooked food product, the system comprising:
i) means for frying an uncooked food product in a frying medium to produce a partially cooked food product;
ii) means for baking the partially cooked food product to produce the cooked food product; and
iii) means for transitioning the partially
cooked food product from the means for frying to the means for baking at a
substantially stable food temperature.
14. The system of claim 13, wherein the means for
transitioning includes a heat retention means
arranged between the means for frying and the means for baking for maintaining the substantially stable food temperature.
IB. The system of claim 13, wherein the means for frying includes a receptacle means for retaining a supply of the frying medium, heat generating means for heating the frying medium to a temperature, and control means for controlling the temperature of the frying medium.
16. The system of claim 13, wherein the system further includes means for conveying the food product from the means for frying to the means for baking through the means for transitioning.
17. The system of claim 13, wherein the means for baking includes an enclosure having an entry for receiving the partially cooked food product from the means for transitioning and an exit to allow access to the cooked food product; the enclosure having heat generating means for generating a baking temperature within the enclosure to produce the cooked food product from the partially cooked food product.
18. A method for cooking a food product using the system of claim 13, comprising:
(a) providing an uncooked food product to the means for frying;
(b) frying the uncooked food product in the means for frying to produce a partially cooked food product ; !c) transitioning the partially cooked food product at a stable food temperature from the means for frying to the means for baking; and
[d) baking the partially cooked food product in the means for baking to produce the cooked food product .
EP10840242.1A 2009-12-30 2010-12-09 System and method for cooking a food product Withdrawn EP2519116A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CA2689352A CA2689352A1 (en) 2009-12-30 2009-12-30 System and method for cooking a food product
PCT/CA2010/001944 WO2011079373A1 (en) 2009-12-30 2010-12-09 System and method for cooking a food product

Publications (2)

Publication Number Publication Date
EP2519116A1 true EP2519116A1 (en) 2012-11-07
EP2519116A4 EP2519116A4 (en) 2014-05-21

Family

ID=44225532

Family Applications (1)

Application Number Title Priority Date Filing Date
EP10840242.1A Withdrawn EP2519116A4 (en) 2009-12-30 2010-12-09 System and method for cooking a food product

Country Status (4)

Country Link
EP (1) EP2519116A4 (en)
CA (1) CA2689352A1 (en)
MX (1) MX2012007625A (en)
WO (1) WO2011079373A1 (en)

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US4285979A (en) * 1978-05-30 1981-08-25 Izzi Edmund F Bread making process and product thereof particularly well suited for freezing and reheating
US4325295A (en) * 1979-02-21 1982-04-20 Heat And Control, Inc. Apparatus for preparing french fried potatoes
US6132783A (en) * 1999-07-12 2000-10-17 Rajapakse; Vinodh N. Method of cooking bone-in poultry food items
US20080182007A1 (en) * 2007-01-31 2008-07-31 Frito-Lay North America, Inc. Fried legume snack food
WO2010057299A1 (en) * 2008-11-20 2010-05-27 Atwell Edwin G Process for preparing low fat and lower fat baked goods and goods obtained therefrom
WO2011025370A1 (en) * 2009-08-25 2011-03-03 Csm Nederland B.V. Ready-to-eat farinaceous product and a method for the preparation thereof

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CA1001050A (en) * 1974-01-23 1976-12-07 Eaton Corporation Fluid flow control
US4183966A (en) * 1978-04-14 1980-01-15 The Board of Regents of the Oklahoma Agricultural & Mechanical Colleges acting for and on behalf of Oklahoma State University of Agriculture and Applied Science Method of manufacturing a high protein snack food
US4978548A (en) * 1989-09-21 1990-12-18 Valley Grain Products, Inc. Method and apparatus for continuous producing of tortilla chips
JP3236847B2 (en) * 1999-12-13 2001-12-10 株式会社グルメ杵屋 Manufacturing method of fried food
US20100247727A1 (en) * 2009-02-23 2010-09-30 Atwell Edwin G System and Method for Cooking a Food Product

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4285979A (en) * 1978-05-30 1981-08-25 Izzi Edmund F Bread making process and product thereof particularly well suited for freezing and reheating
US4325295A (en) * 1979-02-21 1982-04-20 Heat And Control, Inc. Apparatus for preparing french fried potatoes
US6132783A (en) * 1999-07-12 2000-10-17 Rajapakse; Vinodh N. Method of cooking bone-in poultry food items
US20080182007A1 (en) * 2007-01-31 2008-07-31 Frito-Lay North America, Inc. Fried legume snack food
WO2010057299A1 (en) * 2008-11-20 2010-05-27 Atwell Edwin G Process for preparing low fat and lower fat baked goods and goods obtained therefrom
WO2011025370A1 (en) * 2009-08-25 2011-03-03 Csm Nederland B.V. Ready-to-eat farinaceous product and a method for the preparation thereof

Non-Patent Citations (1)

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Title
See also references of WO2011079373A1 *

Also Published As

Publication number Publication date
EP2519116A4 (en) 2014-05-21
CA2689352A1 (en) 2011-06-30
WO2011079373A1 (en) 2011-07-07
MX2012007625A (en) 2012-12-17

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