FR2638333A1 - Method and equipment for extracting juice and flavours from vegetable substrates; possibilities of supplementary treatments on the same equipment - Google Patents
Method and equipment for extracting juice and flavours from vegetable substrates; possibilities of supplementary treatments on the same equipment Download PDFInfo
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- FR2638333A1 FR2638333A1 FR8814311A FR8814311A FR2638333A1 FR 2638333 A1 FR2638333 A1 FR 2638333A1 FR 8814311 A FR8814311 A FR 8814311A FR 8814311 A FR8814311 A FR 8814311A FR 2638333 A1 FR2638333 A1 FR 2638333A1
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- Prior art keywords
- enclosure
- steam
- extracting juice
- pressure
- aromas
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Fats And Perfumes (AREA)
- Vaporization, Distillation, Condensation, Sublimation, And Cold Traps (AREA)
Abstract
Description
PROCEDE ET HATERIEL POUR L'EXTRACTION DE JUS ET D'AROBES A PARTIR
DE SUBSTRATS VEGETAUX. POSSIBILITES DE TRAITEMENTS COMPLEHENTAIRES
SUR LE MEME MATERIEL
Description
L'invention concerne un procédé et un matériel d'extraction de jus
et d'arômes à partir de substrats végétaux divers : fruits, légumes,
tiges, feuilles, etc
Dans ce domaine, il a été proposé un procédé et des matériels,
objets du brevet nO 84 134 69 du 28 atout 1984 déposé par Hessieurs
HUNEZ Marcel Emile et PIERIBATTESTI Jean-Claude, permettant
d'obtenir un jus de qualités organoleptiques intéressantes en
soumettant une matière première à un chauffage suivi d'une mise
sous vide rapide.PROCESS AND EQUIPMENT FOR THE EXTRACTION OF JUICE AND AROBES FROM
OF PLANT SUBSTRATES. POSSIBILITIES OF ADDITIONAL TREATMENTS
ON THE SAME MATERIAL
Description
A method and equipment for extracting juice
and aromas from various plant substrates: fruits, vegetables,
stems, leaves, etc.
In this area, a method and materials have been proposed,
objects of patent No. 84 134 69 of August 28, 1984 filed by Hessieurs
HUNEZ Marcel Emile and PIERIBATTESTI Jean-Claude, allowing
to obtain a juice of interesting organoleptic qualities in
subjecting a raw material to heating followed by a setting
fast vacuum.
Dans ce procédé, la condensation des vapeurs émises lors de la
détente se fait au niveau de la paroi de l'enceinte, ce qui
présente les inconvénients suivants
- Mise en oeuvre de quantités de matières réduites; sinon, le rap
port surface de condensation sur la masse n'est pas suffisant pour
obtenir une mise sous vide rapide provoquant l'écoulement des jus,
- Mélange des condensats aromatiques émis par la matière au jus
d'écoulement.In this process, the condensation of the vapors emitted during the
relaxation takes place at the level of the wall of the enclosure, which
has the following disadvantages
- Use of reduced quantities of materials; otherwise, rap
port condensing surface on the ground is not sufficient for
obtain rapid evacuation causing the juices to flow,
- Mixture of aromatic condensates emitted by the matter in the juice
of flow.
Nous nous proposons, dans la présente invention, de décrire un pro
cédé permettant l'obtention à la fois d'un jus d'écoulement et des
condensats aromatiques séparés, susceptibles chacun d'être valori
sés indépendamment. We propose, in the present invention, to describe a pro
yielded to obtain both runoff juice and
separate aromatic condensates, each capable of being upgraded
independently.
En outre, le procédé et l'appareillage objets de cette invention,
permettent la mise en oeuvre de quantités de matières importantes.In addition, the method and the apparatus which are the subject of this invention,
allow the use of large quantities of materials.
La conception de l'appareillage permet également d'appliquer des
traitements complémentaires susceptibles d'apporter une valorisa
tion supplémentaire au jus d'écoulement, aux condensats aromatiques
ou au "marc" résiduel.The design of the device also allows the application of
complementary treatments likely to provide added value
additional to the juice, to the aromatic condensates
or to the residual "marc".
Le procédé met en oeuvre un chauffage, rapide ou non, par de la va
peur d'eau, d'un substrat végétal suivi d'un refroidissement rapide
(en général sous vide, mais pas obligatoirement).The process implements heating, rapid or not, by va
fear of water, of a plant substrate followed by rapid cooling
(usually vacuum-packed, but not necessarily).
La durée de la montée en température, le niveau de température
atteint, le palier de température à conserver pendant une certaine
durée sont des paramètres liés aux substrats et aux extractions
souhaitées.The duration of the temperature rise, the temperature level
reached, the temperature level to be kept for a certain
duration are parameters related to substrates and extractions
desired.
Avant ou pendant la montée en température, un dégazage est néces
saire pour éviter tout phénomène d'oxydation nuisible à la qualité
des produits. Un bon dégazage facilite en outre les transferts
thermiques. Before or during the rise in temperature, degassing is necessary
to avoid any oxidation phenomenon detrimental to quality
some products. A good degassing also facilitates transfers
thermal.
Pendant les phases de montée en température et de maintien en température, qu'on soit sous vide ou sous pression, la vapeur d'eau se condense, et les condensats peuvent être éliminés.During the temperature rise and temperature maintenance phases, whether under vacuum or under pressure, the water vapor condenses, and the condensates can be removed.
La détente par refroidissement à pression atiosphérique ou à pression internXdiaire, ou sous vide, doit être rapide. Ceci nécessite un système de condensation approprié des vapeurs émises.Expansion by cooling at atospheric pressure or at internal pressure, or under vacuum, must be rapid. This requires an appropriate condensation system for the vapors emitted.
Cette mise sous vide rapide à un niveau de pression inférieur à celui du stade chauffage provoque une vaporisation d'une partie de la phase aqueuse constituant le substrat.This rapid vacuuming at a pressure level lower than that of the heating stage causes vaporization of part of the aqueous phase constituting the substrate.
Cette vaporisation destructure la matière végétale et permet un écoulement gravitaire du jus en phase liquide.This vaporization destroys the plant material and allows gravity flow of the juice in the liquid phase.
La vapeur d'eau émise lors de la détente peut représenter en masse 10 t du substrat traité. Cette vapeur contient l'essentiel des arômes volatils. Une condensation de cette vapeur d'eau aromatique dans une enceinte distincte mais dégazée permet de collecter une matière première intéressante.The water vapor emitted during expansion can represent 10 t of the treated substrate by mass. This vapor contains most of the volatile aromas. Condensation of this aromatic water vapor in a separate but degassed enclosure makes it possible to collect an interesting raw material.
Le matériel objet de l'invention offre les possibilités suivantes - extraction de jus à partir d'une matière traitée par cycle importante, - séparation simultanée des composés aromatiques en isolant ou en condensant la vapeur émise lors de la mise sous vide et concentration du jus, - optimisation et contrôle des phases de réchauffage et de refroidissement du substrat végétal, - conditionnement et préparation des jus dans le même matériel, - possibilité d'extraction complémentaire par la vapeur de composés moins volatils : huiles essentielles, esters lourds, etc - possibilité grâce à une technique de repasse, avec ou sans colonne, de concentrer les principes aromatiques pour en faciliter l'utilisation.The material which is the subject of the invention offers the following possibilities - extraction of juice from a material treated by a long cycle, - simultaneous separation of the aromatic compounds by isolating or condensing the vapor emitted during evacuation and concentration of the juice , - optimization and control of the heating and cooling phases of the plant substrate, - packaging and preparation of juices in the same material, - possibility of additional extraction by steam of less volatile compounds: essential oils, heavy esters, etc. - possibility using an ironing technique, with or without a column, to concentrate the aromatic principles to facilitate their use.
La quantité de matière traitée par cycle peut être importante si 1 'on respecte les quatre principes suivants a) enceinte (1) contenant la matière de grande dimension et calculée pour résister à la pression et au vide absolu, b) dispositif de chargement et de répartition de la matière dans l'enceinte permettant un chauffage régulier et progressif de cette matière à traiter. Ce dispositif peut être fixe ou mobile. A titre d'exemple, nous décrivons sur le schéma un dispositif comprenant des paniers mobiles (5) chargés par la partie supérieure de 1 'enceinte et conçus de façon à ce que le flux de vapeur traverse de bas en haut régulièrement la matière à traiter. The quantity of material treated per cycle can be significant if one observes the following four principles a) enclosure (1) containing the material of large dimension and calculated to resist pressure and absolute vacuum, b) device for loading and distribution of the material in the enclosure allowing regular and progressive heating of this material to be treated. This device can be fixed or mobile. By way of example, we describe on the diagram a device comprising movable baskets (5) loaded by the upper part of the enclosure and designed so that the flow of vapor passes regularly from bottom to top the material to be treated .
Les perforations du fond des paniers, le joint d'étancheité latéral, le dispositif anti-primage (6) seront adaptés à chaque substrat. La conception des paniers constituant chacun un plateau de répartition permet un dégazage rapide de l'enceinte et une montée de température uniforme et rapide.The perforations in the bottom of the baskets, the lateral seal, the anti-priming device (6) will be adapted to each substrate. The design of the baskets each constituting a distribution plate allows rapid degassing of the enclosure and a uniform and rapid rise in temperature.
c) réseaux (3) et (7); tuyauteries et robinetteries de liaison à la source de vapeur et vers un condenseur, largement dimensionnées pour le passage d'un flux de vapeur instantané pouvant être important.c) networks (3) and (7); pipes and fittings for connection to the steam source and to a condenser, largely dimensioned for the passage of an instantaneous flow of steam which may be significant.
Dispositif de condensation suffisemment dimensionné pour que la condensation voulue se fasse dans le délai imposé par le procédé.Sufficiently sized condensing device for the desired condensation to take place within the time limit imposed by the process.
Le dispositif de condensation peut être un condenseur à mélange ou à surface placé à l'extérieur ou dans l'enceinte. Sur le schéma, nous décrivons un condenseur par surface (2) placé en dehors de l'enceinte de traitement.The condensing device can be a mixing or surface condenser placed outside or in the enclosure. On the diagram, we describe a condenser by surface (2) placed outside the enclosure of treatment.
Les dimensions de l'enceinte, la section des tuyauteries, la surface du condenseur résultent d'essais expérimentaux sur pilote et de calculs d'extrapolation.The dimensions of the enclosure, the cross-section of the pipes, the surface of the condenser are the result of experimental pilot tests and extrapolation calculations.
Pour augmenter les quantités traitées, il est possible de relier "n" enceintes à un m & e dispositif de condensation (2) et de vide (4) par un réseau de tuyauteries et de robinetteries (12). Une gestion programmée des traitements dans chaque enceinte est alors conseillée.To increase the quantities treated, it is possible to connect "n" enclosures to a m & e condensing (2) and vacuum (4) device by a network of pipes and fittings (12). A programmed management of the treatments in each enclosure is then recommended.
La séparation des arômes et du jus se fait en isolant et en condensant la vapeur émise lors de la mise sous vide. Cette émission de vapeur constitue également une évaporation du jus d'égwttage.The separation of the aromas and the juice is done by isolating and condensing the vapor emitted during the evacuation. This emission of steam also constitutes an evaporation of the drain juice.
Par exemple, en passant grâce au vide une charge de la température initiale de 1000 C à 400 C, une vaporisation de 10 Z de cette charge se produit. Cette eau vaporisée, lors de la mise sous vide, quitte l'enceinte (1) se condense dans l'échangeur (2) est récupérée dans le bac (17) avant d'être extraite soit par gravité, soit par la pompe (9). Cette eau condensée contient l'essentiel des arômes transférés hors de la présence de l'oxygène de l'air.For example, by passing through a vacuum a load of the initial temperature from 1000 C to 400 C, a vaporization of 10 Z of this load occurs. This vaporized water, when evacuated, leaves the enclosure (1) condenses in the exchanger (2) is recovered in the tank (17) before being extracted either by gravity or by the pump (9 ). This condensed water contains most of the aromas transferred out of the presence of oxygen from the air.
Cette eau aromatique peut être réintroduite dans le jus après conditionnement de ce jus. Cette eau aromatique peut être également stockée et constituer une matière première pour la production d'arômes concentrés. Voir plus loin le commentaire bue nous faisons à ce sujet. Pour obtenir une récupération d'arômes la plus complète on peut prévoir d'alimenter le condenseur (2) en eau glycollée refroidie. This aromatic water can be reintroduced into the juice after conditioning this juice. This aromatic water can also be stored and constitute a raw material for the production of concentrated aromas. See below for the commentary we make on this subject. To obtain the most complete aroma recovery, provision may be made to supply the condenser (2) with cooled glycol water.
Si l'on prend la précaution de séparer lors de la phase de chauffage les condensats de vapeur injectée ou produite, les condensats émis lors de la mise sous vide s'ils sont séparés viennent en déduction de la masse de jus produite, ce qui constitue une concentration d'environ 10 %.de l'extrait sec de ces jus.If we take the precaution of separating during the heating phase the condensates of injected or produced vapor, the condensates emitted during the evacuation if they are separated are deducted from the mass of juice produced, which constitutes a concentration of about 10%. of the dry extract of these juices.
L'optimisation et le contrôle des phases de réchauffement et de refroidissement du substrat végétal se fait par action manuelle ou programmée sur les vannes de réglage des flux de vapeur placées sur les réseaux (3) et (7) en associant un niveau de vide approprié par action sur la robinetterie (10).Optimization and control of the heating and cooling phases of the plant substrate is done by manual or programmed action on the steam flow control valves placed on the networks (3) and (7) by associating an appropriate level of vacuum. by action on the valve (10).
Un maintien de température peut être particulièrement intéressant pour obtenir - la destruction d'enzymes susceptibles de provoquer des oxydations - la migration dans le jus de colorants placés en périphérie du végétal - un effet de pasteurisation - la libération d'arômes.Maintaining the temperature can be particularly advantageous in order to obtain - the destruction of enzymes capable of causing oxidations - the migration into the juice of dyes placed on the periphery of the plant - a pasteurization effect - the release of aromas.
Le conditionnement et la préparation des jus peuvent être faits dans la même enceinte (dispositif facultatif).The packaging and preparation of the juices can be done in the same enclosure (optional device).
Pour éviter une oxydation du jus d'égouttage, on peut "casser le vide" par injection de gaz neutre, l'azote par exemple ou le dioxyde carbone par le réseau (16).To avoid oxidation of the dripping juice, one can "break the vacuum" by injecting neutral gas, nitrogen for example or carbon dioxide through the network (16).
Une pasteurisation complémentaire peut être faite sans dilution grâce à la possibilité de chauffer par un double fond (14) en milieu agité par un mélangeur (13).Additional pasteurization can be done without dilution thanks to the possibility of heating by a double bottom (14) in a medium stirred by a mixer (13).
Ces préparations alimentaires peuvent être réalisées dans la même enceinte, en utilisant les mêmes dispositifs de chauffage et de mélange, mais en ajoutant les compléments nécessaires. Une cuisson sous vide ou à légère pression peut être réalisée grâce au dispositif de réglage de vide (10). Les condensats peuvent être réinjectés (ou non) en permanence dans la préparation.These food preparations can be made in the same enclosure, using the same heating and mixing devices, but adding the necessary supplements. Cooking under vacuum or at light pressure can be carried out using the vacuum adjustment device (10). The condensates can be reinjected (or not) permanently in the preparation.
Une extraction par la vapeur de composés moins volatils à partir de jus ou (et) du marc peut être poursuivie (application facultative).Steam extraction of less volatile compounds from juice or (and) marc can be continued (optional application).
La détente flash qui déstructure la matière peut favoriser l'ex- traction d'essences aromatiques lourdes, huiles, esters lourds.The flash trigger which deconstructs the material can favor the extraction of heavy aromatic essences, oils, heavy esters.
Après avoir isolé les condensats contenant les fractions légères, il est possible de poursuivre au régime de pression souhaité le "stripping" de ces produits intéressants, les condensats via la pompe (9) seront décantés, ou traités afin de récupérer les fractions recherchées. On peut également envisager de réaliser ce "stripping" par de la vapeur de solvant générée grâce au dispositif de chauffe en double enveloppe (14). After having isolated the condensates containing the light fractions, it is possible to continue at the desired pressure regime the "stripping" of these interesting products, the condensates via the pump (9) will be decanted, or treated in order to recover the desired fractions. One can also consider carrying out this "stripping" with solvent vapor generated by the double jacket heating device (14).
Le même appareillage permet en repasse, avec ou sans colonne, de concentrer les composés aromatiques (application facultativé). The same equipment allows ironing, with or without a column, to concentrate the aromatic compounds (optional application).
L'enceinte sans ses paniers peut être utilisée comne dispositif de distillation discontinue des condensats aromatiques précédemment isolés.The enclosure without its baskets can be used as a discontinuous distillation device for the previously isolated aromatic condensates.
Une colonne de concentration (15) et ses liaisons peut être adjointe sur la ligne(7)pour assurer une meilleure concentration de ces arômes.A concentration column (15) and its connections can be added to the line (7) to ensure better concentration of these aromas.
Cette distillation se fera sous un régime de vide qui assurera la meilleure protection des armes. This distillation will be done under a vacuum regime which will ensure the best protection of the weapons.
LECENDE DE LA FIGURE 1
1 - ENCEINTE
2 - DISPOSITIF DE CONDENSATION
3 - RESEAU VAPEUR
4 - DISPOSITIF DE VIDE
5 - PANIERS HOBILES
6 - DISPOSITIF ANTI-PRIMACE
7 - RESEAU VAPEUR
8 - RESEAU DE VANNES ET TUYAUTERIES
9 - POMPE 10 - ROBINETTERIE 11 - CONTROLE DE TEMPERATURE ET DE PRESSION 12 - RESEAU DE TUYAUTERIES ET DE ROBINETTERIES 13 - MATERIEL D'AGITATION 14 - DOUBLE ENVELOPPE 15 - COLONNE DE CONCENTRATION 16 - RESEAU INJECTION DE GAZ NEUTRE 17 - BAC DE RECUPERATION 18 - RECIPIENT 19 - RESEAU ET RECIPIENT LECENDE DE FIGURE 1
1 - SPEAKER
2 - CONDENSATION DEVICE
3 - STEAM NETWORK
4 - VACUUM DEVICE
5 - HOBBLE BASKETS
6 - ANTI-PRIMACE DEVICE
7 - STEAM NETWORK
8 - VALVE AND PIPING NETWORK
9 - PUMP 10 - TAPS 11 - TEMPERATURE AND PRESSURE CONTROL 12 - PIPING AND FITTINGS NETWORK 13 - AGITATOR EQUIPMENT 14 - DOUBLE ENVELOPE 15 - CONCENTRATION COLUMN 16 - NEUTRAL GAS INJECTION NETWORK 17 - RECOVERY TANK 18 - CONTAINER 19 - NETWORK AND CONTAINER
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8814311A FR2638333B1 (en) | 1988-10-28 | 1988-10-28 | PROCESS AND MATERIALS FOR THE EXTRACTION OF JUICE AND FLAVORS FROM PLANT SUBSTRATES; POSSIBILITIES OF ADDITIONAL TREATMENTS ON THE SAME MATERIAL |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8814311A FR2638333B1 (en) | 1988-10-28 | 1988-10-28 | PROCESS AND MATERIALS FOR THE EXTRACTION OF JUICE AND FLAVORS FROM PLANT SUBSTRATES; POSSIBILITIES OF ADDITIONAL TREATMENTS ON THE SAME MATERIAL |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2638333A1 true FR2638333A1 (en) | 1990-05-04 |
FR2638333B1 FR2638333B1 (en) | 1992-10-30 |
Family
ID=9371510
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8814311A Expired - Lifetime FR2638333B1 (en) | 1988-10-28 | 1988-10-28 | PROCESS AND MATERIALS FOR THE EXTRACTION OF JUICE AND FLAVORS FROM PLANT SUBSTRATES; POSSIBILITIES OF ADDITIONAL TREATMENTS ON THE SAME MATERIAL |
Country Status (1)
Country | Link |
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FR (1) | FR2638333B1 (en) |
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0497547A2 (en) * | 1991-01-29 | 1992-08-05 | Nagaoka Perfumery Co., Ltd. | Aroma capturing apparatus and method |
FR2690925A1 (en) * | 1992-05-11 | 1993-11-12 | Cogat Pierre Olivier | Process and material for extracting, concentrating, classifying volatile, entrainable, flavourful and / or soluble compounds in a hydroalcoholic mixture from plant and animal solids. |
WO1995012992A1 (en) * | 1993-11-08 | 1995-05-18 | Pierre Olivier Cogat | Apparatus for processing hydrated biological materials |
WO1995013360A1 (en) * | 1993-11-08 | 1995-05-18 | Institut National De La Recherche Agronomique | Food product, preparation thereof and use thereof for making fruit juices or wine |
FR2717492A1 (en) * | 1994-03-15 | 1995-09-22 | Commissariat Energie Atomique | Extraction of essential oil from plant material |
EP0710450A1 (en) * | 1994-11-02 | 1996-05-08 | Chou B.V. | Method and installation respectively for the extraction of vegetable juices from vegetable residue and/or from vegetable remnants residue |
FR2774911A1 (en) * | 1998-02-19 | 1999-08-20 | Karim Allaf | Diverse thermal, pressure and vacuum treatment for e.g. moist foods, cosmetics, chemical and pharmaceutical products |
FR2782899A1 (en) * | 1998-09-04 | 2000-03-10 | Contento Trade Srl | THERMO-MECHANICAL TREATMENT PROCESS BY INSTANT CONTROLLED RELAXATION OF FRUIT JUICE AND CITRUS SKIN |
FR2874078A1 (en) | 2004-08-03 | 2006-02-10 | Imeca Soc Par Actions Simplifi | REDUCED PRESSURE COOLING METHOD AND INSTALLATION FOR ITS IMPLEMENTATION |
WO2014023863A1 (en) | 2012-08-09 | 2014-02-13 | Domingo Saura Lopez | Apparatus for instantaneous expansion with vacuum and ultrasound waves |
EP3025761A3 (en) * | 2014-10-11 | 2016-08-17 | Rogmans, Maria | Preparation of a cosmetic and/or pharmaceutical base material from aquatic plants |
CN112806584A (en) * | 2021-01-08 | 2021-05-18 | 天津市农业科学院 | Fig juice steaming equipment and preparation method of fig juice |
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FR439007A (en) * | 1912-01-15 | 1912-06-04 | Fritz Lauterbach | Process for obtaining clear juices and clear products from fruits, etc. |
FR473316A (en) * | 1914-05-09 | 1915-01-08 | Henri Adolphe Deroy Fils Aine | Improvements made to the extraction of pectic matter for jams |
US3034900A (en) * | 1957-07-10 | 1962-05-15 | Maranca Gustavo | Process to increase the cellular permeability of vegetal matters |
FR1360776A (en) * | 1963-04-01 | 1964-05-15 | Method and device for rapidly obtaining cooked fruit juice, in particular in a pressure cooker | |
FR2569537A1 (en) * | 1984-08-28 | 1986-03-07 | Hunez Marcel | Method for extracting juice from fruit or vegetables, and apparatuses for implementing this method |
-
1988
- 1988-10-28 FR FR8814311A patent/FR2638333B1/en not_active Expired - Lifetime
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR439007A (en) * | 1912-01-15 | 1912-06-04 | Fritz Lauterbach | Process for obtaining clear juices and clear products from fruits, etc. |
FR473316A (en) * | 1914-05-09 | 1915-01-08 | Henri Adolphe Deroy Fils Aine | Improvements made to the extraction of pectic matter for jams |
US3034900A (en) * | 1957-07-10 | 1962-05-15 | Maranca Gustavo | Process to increase the cellular permeability of vegetal matters |
FR1360776A (en) * | 1963-04-01 | 1964-05-15 | Method and device for rapidly obtaining cooked fruit juice, in particular in a pressure cooker | |
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