HRP20120951T1 - Postupak za proizvodnju pakiranja za pulpu ili kašu od povrä†a ili voä†a - Google Patents
Postupak za proizvodnju pakiranja za pulpu ili kašu od povrä†a ili voä†a Download PDFInfo
- Publication number
- HRP20120951T1 HRP20120951T1 HRP20120951AT HRP20120951T HRP20120951T1 HR P20120951 T1 HRP20120951 T1 HR P20120951T1 HR P20120951A T HRP20120951A T HR P20120951AT HR P20120951 T HRP20120951 T HR P20120951T HR P20120951 T1 HRP20120951 T1 HR P20120951T1
- Authority
- HR
- Croatia
- Prior art keywords
- bag
- vacuum
- plastic film
- pulp
- vegetables
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims 19
- 235000013311 vegetables Nutrition 0.000 title claims 9
- 235000013399 edible fruits Nutrition 0.000 title claims 7
- 238000004806 packaging method and process Methods 0.000 title claims 3
- 229920006255 plastic film Polymers 0.000 claims 9
- 239000002985 plastic film Substances 0.000 claims 9
- 230000035699 permeability Effects 0.000 claims 4
- -1 polyethylene Polymers 0.000 claims 4
- 239000002002 slurry Substances 0.000 claims 4
- 239000000126 substance Substances 0.000 claims 4
- 239000004952 Polyamide Substances 0.000 claims 3
- 239000004743 Polypropylene Substances 0.000 claims 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims 3
- 229910052782 aluminium Inorganic materials 0.000 claims 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 239000011888 foil Substances 0.000 claims 3
- 235000021022 fresh fruits Nutrition 0.000 claims 3
- 229920002647 polyamide Polymers 0.000 claims 3
- 229920001155 polypropylene Polymers 0.000 claims 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 230000003647 oxidation Effects 0.000 claims 2
- 238000007254 oxidation reaction Methods 0.000 claims 2
- 239000001301 oxygen Substances 0.000 claims 2
- 229910052760 oxygen Inorganic materials 0.000 claims 2
- 229920000728 polyester Polymers 0.000 claims 2
- 239000003755 preservative agent Substances 0.000 claims 2
- 238000007789 sealing Methods 0.000 claims 2
- 229930091371 Fructose Natural products 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- 239000004698 Polyethylene Substances 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 239000003929 acidic solution Substances 0.000 claims 1
- 230000002378 acidificating effect Effects 0.000 claims 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims 1
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 229960005070 ascorbic acid Drugs 0.000 claims 1
- 235000015165 citric acid Nutrition 0.000 claims 1
- 239000002131 composite material Substances 0.000 claims 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 239000007789 gas Substances 0.000 claims 1
- 239000003349 gelling agent Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 235000011167 hydrochloric acid Nutrition 0.000 claims 1
- 239000011261 inert gas Substances 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 150000002632 lipids Chemical class 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000011007 phosphoric acid Nutrition 0.000 claims 1
- 229920000573 polyethylene Polymers 0.000 claims 1
- 229920000098 polyolefin Polymers 0.000 claims 1
- 229920000915 polyvinyl chloride Polymers 0.000 claims 1
- 239000004800 polyvinyl chloride Substances 0.000 claims 1
- 235000021395 porridge Nutrition 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 238000002203 pretreatment Methods 0.000 claims 1
- 235000010199 sorbic acid Nutrition 0.000 claims 1
- 239000004334 sorbic acid Substances 0.000 claims 1
- 229940075582 sorbic acid Drugs 0.000 claims 1
- 238000010561 standard procedure Methods 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Claims (16)
1. Postupak za proizvodnju pakiranja za pulpu ili kašu od povrća ili voća, naznačen time da sadrži korake:
a) osiguravanja komadića voća ili povrća;
b) obrade navedenih komadića voća ili povrća tako da se dobije homogeni polu-obrađen proizvod u obliku kaše;
c) držanja navedene kaše pod uvjetima miješanja na temperaturi u rasponu od sobne temperature do 60°C kroz vremenski period u rasponu od 5 minuta do 40 minuta, kod pH vrijednosti u rasponu od 2.6 do 2.9;
d) punjenja navedene kaše u savitljivu vrećicu koja je oblikovana od trakastog materijala koji sadrži tri sloja plastičnog filma prehrambene kvalitete i jednog sloja aluminijske folije koja se nalazi u sendviču između navedenih slojeva plastičnog filma;
e) stvaranja vakuuma unutar navedene savitljive vrećice tako da se dosegne vrijednost vakuuma od ne manje od 0.2 bar,
f) nepropusnog zatvaranja navedene vrećice odmah nakon stvaranja vakuuma prema gore navedenom koraku e);
g) podvrgavanja navedene vrećice toplinskoj obradi kroz niz uzastopnih podkoraka koji sadrže prvi podkorak koji ima vremensko trajanje od bilo gdje između 15 i 25 minuta kako bi se pakiranje brzo zagrijalo na temperaturu od 105 °C, drugi podkorak koji ima vremensko trajanje od bilo gdje između 5 i 15 minuta kako bi se pakiranje držalo na navedenoj temperaturi, te treći podkorak koji ima vremensko trajanje od bilo gdje između 5 i 15 minuta kako bi se pakiranje brzo ohladilo na temperaturu od 4 °C.
2. Postupak prema zahtjevu 1, naznačen time da korak a) uključuje razvrstavanje svježeg voća ili povrća kako bi se odabrali odgovarajući i odbacili mogući neodgovarajući komadi, kao što su komadi koji su oštećeni ili uništeni vremenom i sredstvima iz zraka ili transportnim uvjetima, pranje tako odabranih komada kako bi se očistili izvana, guljenje, uklanjanje stabljika, uklanjanje koštica i jezgre, ili uporabu prethodno pripremljenog duboko zamrznutog voća ili povrća koje je osigurano isključivo u obliku njihovih jestivih dijelova.
3. Postupak prema zahtjevu 2, naznačen time da korak a), u slučaju da se obrađuje svježe voće, koje je podložno brzoj oksidaciji nakon guljenja, uključuje prethodnu obradu sa kiselkastim otopinama prehrambene kvalitete, radi usporavanja oksidacije.
4. Postupak prema bilo kojem od zahtjeva 1 do 3, naznačen time da korak b) obrade tako pripremljenih komadića voća ili povrća iz prethodnog koraka a) uključuje reduciranje navedenih komadića voća ili povrća u stanje homogene kaše koja poželjno ima gustoću koja se nalazi bilo gdje između 1.00 i 1.10 g/ml, poželjnije između 1.02 i 1.08 g/ml, kako je izračunato prema DEN001 U.AB-standardnom postupku.
5. Postupak prema bilo kojem od zahtjeva 1 do 4, naznačen time da se korak c) konzerviranja kaše koja je dobivena u prethodnom koraku b) provodi automatski pomoću prebacivanja kaše u spremnike sa grijanim stjenkama koji su opremljeni sa ventilatorskom miješalicom, koja je, kada je pokretana sa odgovarajućim električnim motorom tako da radi na višim brzinama od 900 okr/min, prilagođena da stvara konvektivni vrtlog.
6. Postupak prema bilo kojem od zahtjeva 1 do 5, naznačen time da se, tijekom koraka c), provjerava pH vrijednost mase koja se obrađuje, te se podešava na vrijednost koja se nalazi između 2.6 i 2.9 tijekom postupka dodavanja, dodavanjem na način poput prskalice dok se kaša miješa, kiselih tvari koje su odabrane od limunske kiseline, mliječne kiseline, askorbinske kiseline, klorovodične kiseline, sorbinske kiseline, fosforne kiseline, te od njihovih smjesa.
7. Postupak prema bilo kojem od zahtjeva 1 do 6, naznačen time da se, tijekom koraka c) konzerviranja kaše, dodaje fruktoza u količini koja varira od 0 do 30 posto, na neprekidan način, poput prskalice.
8. Postupak prema bilo kojem od zahtjeva 1 do 7, naznačen time da se tijekom koraka c) također dodaje tvar ili pripravak koji je odabran od škroba, lipida i sredstava za želiranje, koja su namijenjena za podmazivanje kaše.
9. Postupak prema bilo kojem od zahtjeva 1 do 8, naznačen time da se navedena vrećica sastoji od slojeva plastičnog filma prehrambene kvalitete koji je odabran od polivinilklorida, poliolefina, polietilena, polipropilena, poliamida, poliestera, te njihovih kombinacija.
10. Postupak prema zahtjevu 9 naznačen time da navedena struktura vrećica sadrži, u nizu izvana prema unutrašnjosti vrećice, poliesterski plastični film, aluminijsku foliju, poliamidni plastični film, te polipropilenski plastični film, koji su svi čvrsto povezani jedan sa drugim.
11. Postupak prema zahtjevu 10, naznačen time da je navedena kompozitna struktura predstavljena sa nizom od PET plastičnog filma, aluminijske folije, OPA (orijentirani poliamid) plastičnog filma, te CPP (CAST-tip polipropilen) plastičnog filma.
12. Postupak prema bilo kojem od zahtjeva 1 do 11, naznačen time da navedena vrećica ima vrijednost vlačne čvrstoće od 81 N/15 mm kada je mjereno u smjeru obrade i poprečno (ASTM D882-97), maksimalnu vrijednost čvrstoće istezanja (ASTM D882-97) od 100 ±20% u smjeru obrade i 70 ±20% poprečno, propusnost za kisik (ASTM D3985-95) od <0.1 cc/m2/24h, te propusnost za vlagu od <0.1 g/m2/24h.
13. Postupak prema bilo kojem od zahtjeva 1 do 12, naznačen time da korak e) stvaranja vakuuma sadrži slijedeće podkorake:
- zatvaranja vrećice na vakuumsku traku;
- pritiskanja vrećice pomoću tlačnih podloški koje su prilagođene da izbacuju zrak iz unutrašnjosti vrećice;
- otvaranja elektromagnetskog vakuumskog ventila kako bi se stvorio vakuum na
i) vremenski kontroliran način, podešavanjem broja sekundi koje su potrebne da se stvori željeni vakuum, i/ili
ii) način kontroliranja razine, pri čemu je unutar vakuumske komore predviđena tlačna sklopka koja zaustavlja postupak kada se stvori željeni vakuum.
14. Postupak prema bilo kojem od zahtjeva 1 do 13, naznačen time da se tijekom koraka e) u vrećicu upuhuje inertni plin tako da se vrećica ispuni sa plinom sve dok se ne dosegne prethodno podešeni tlak.
15. Pakiranje koje sadrži kašu od svježeg voća ili povrća bez kemijskih konzervansa naznačeno time da se proizvodi u skladu sa postupkom prema bilo kojem od zahtjeva 1 do 14.
16. Pakiranje prema zahtjevu 15, naznačeno time da sadrži kašu bez kemijskih konzervansa, koja ima gustoću u rasponu od 1.00 do 1.10 g/ml i nepropusno je zatvoreno u vrećici koja ima vrijednost vlačne čvrstoće od 81 N/15 mm kada je mjereno u smjeru obrade i poprečno (ASTM D882-97), maksimalnu vrijednost čvrstoće istezanja (ASTM D882-97) od 100 ±20% u smjeru obrade i 70 ±20% poprečno, propusnost za kisik (ASTM D3985-95) od <0.1 cc/m2/24h, te propusnost za vlagu od <0.1 g/m2/24h.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IT2008/000563 WO2010023701A1 (en) | 2008-08-29 | 2008-08-29 | Process for producing vegetable or fruit pulp or puree packaging |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20120951T1 true HRP20120951T1 (hr) | 2012-12-31 |
Family
ID=40428221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20120951AT HRP20120951T1 (hr) | 2008-08-29 | 2012-11-21 | Postupak za proizvodnju pakiranja za pulpu ili kašu od povrä†a ili voä†a |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US20110159157A1 (hr) |
| EP (1) | EP2337459B1 (hr) |
| CN (1) | CN102164507B (hr) |
| BR (1) | BRPI0823019A8 (hr) |
| CA (1) | CA2735711C (hr) |
| DK (1) | DK2337459T3 (hr) |
| ES (1) | ES2393831T3 (hr) |
| HK (1) | HK1161036A1 (hr) |
| HR (1) | HRP20120951T1 (hr) |
| PL (1) | PL2337459T3 (hr) |
| PT (1) | PT2337459E (hr) |
| RS (1) | RS52543B (hr) |
| SI (1) | SI2337459T1 (hr) |
| WO (1) | WO2010023701A1 (hr) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2786024T3 (es) | 2011-12-07 | 2020-10-08 | Hbc Holding Company Llc | Procesado y envasado de productos alimenticios |
| US20130316056A1 (en) * | 2012-05-03 | 2013-11-28 | Rafael Parducci | Process For Producing Cacao Puree Of High Purity And Yield |
| FR2995508B1 (fr) * | 2012-09-20 | 2015-03-27 | Jacques Christian Michel Py | Procede de preparation et de conditionnement d'une compote de fruits |
| US20140314918A1 (en) * | 2013-04-19 | 2014-10-23 | Dale Wettlaufer | Juice Containing Pouch and Press for Extracting Juice from the Pouch |
| CA2912016A1 (en) * | 2013-05-10 | 2014-11-13 | Juicero, Inc. | Juicing systems and methods |
| CN103942607B (zh) * | 2014-03-20 | 2017-01-04 | 浙江大学 | 一种聚丙烯生产过程多牌号调度切换混合优化方法 |
| SE1550138A1 (sv) * | 2015-02-06 | 2016-08-07 | Berries By Astrid Ab | A method for producing a purée for a smoothie |
| CN104691953A (zh) * | 2015-02-28 | 2015-06-10 | 同福碗粥股份有限公司 | 一种粥的包装技术 |
| WO2017066850A1 (en) * | 2015-10-21 | 2017-04-27 | Spc Ardmona Operations Limited | A process for sealing a food product in a cup |
| US10543652B2 (en) | 2016-03-03 | 2020-01-28 | Fresh Press LLC | Press |
| CN108851035A (zh) * | 2017-05-09 | 2018-11-23 | 圣雅各福群会 | 加工食物的方法及其产品 |
| IT201700074164A1 (it) * | 2017-07-03 | 2019-01-03 | Tuofood S R L | Procedimento di preparazione e somministrazione di un prodotto alimentare a base di latte o yogurt e relativi prodotti alimentari aromatizzati |
| IT201700121460A1 (it) * | 2017-10-25 | 2019-04-25 | Food Solution S R L | Procedimento perfezionato per la produzione di un alimento confezionato |
| US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
| RU2698972C1 (ru) * | 2019-01-09 | 2019-09-02 | Константин Николаевич Брыкин | Способ производства кондитерского наполнителя |
| WO2020209825A1 (en) * | 2019-04-07 | 2020-10-15 | Valladares Roberto | Tropical fruit pulp packaging system |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2400390A (en) * | 1941-07-30 | 1946-05-14 | Wingfoot Corp | Package |
| US2589689A (en) * | 1949-11-12 | 1952-03-18 | Ethyl Corp | Photochemical chlorination process |
| US3846570A (en) * | 1973-03-26 | 1974-11-05 | Int Flavors & Fragrances Inc | Preparation of fruit compositions |
| US3986661A (en) * | 1975-05-30 | 1976-10-19 | Gerber Products Company | Plastic bag for aseptic packaging of food products |
| US4305933A (en) * | 1980-03-10 | 1981-12-15 | Wiczer Sol B | Thickened gelatinous edible alcoholic medicated carrier |
| CN1025933C (zh) * | 1990-10-29 | 1994-09-21 | 甘肃省农科院果树研究所 | 软包装水果罐头的加工方法 |
| AUPN725895A0 (en) * | 1995-12-21 | 1996-01-18 | Australian Food Industry Science Centre | Preservation of exposed fresh fruit |
| US5840356A (en) * | 1997-08-14 | 1998-11-24 | The Network Group, Inc. | Shelf-stable fruit puree and method of preparation |
| US6676986B1 (en) * | 1999-05-10 | 2004-01-13 | Samuel P. Huttenbauer, Jr. | Method of making formed food puree products |
| US20020136778A1 (en) * | 2001-01-10 | 2002-09-26 | Claycamp Robert M. | Milk-enhancing feedstuff and method |
| US6599555B2 (en) * | 2001-03-08 | 2003-07-29 | Bocabear Foods, Inc. | Process for making a reduced-calorie fruit and/or vegetable spread |
| MXPA04012913A (es) * | 2002-06-19 | 2005-03-31 | Dsm Ip Assets Bv | Proceso de pasteurizacion para celulas microbianas y aceites microbianos. |
| US20040156960A1 (en) * | 2003-02-10 | 2004-08-12 | Kraft Foods Holdings, Inc. | Food product preservation method |
| US20040191382A1 (en) * | 2003-03-27 | 2004-09-30 | Cooper Kern L | Ultra-high-pressure vegetable sterilization method and product |
| BRPI0411265A (pt) * | 2003-06-23 | 2006-08-01 | Unilever Nv | métodos para a preparação de composições de polpa de fruta estabilizada e de purê estável |
-
2008
- 2008-08-29 CA CA2735711A patent/CA2735711C/en active Active
- 2008-08-29 PT PT88760335T patent/PT2337459E/pt unknown
- 2008-08-29 RS RS20120527A patent/RS52543B/en unknown
- 2008-08-29 SI SI200830840T patent/SI2337459T1/sl unknown
- 2008-08-29 PL PL08876033T patent/PL2337459T3/pl unknown
- 2008-08-29 EP EP08876033A patent/EP2337459B1/en active Active
- 2008-08-29 DK DK08876033.5T patent/DK2337459T3/da active
- 2008-08-29 US US13/060,758 patent/US20110159157A1/en not_active Abandoned
- 2008-08-29 CN CN200880131331.1A patent/CN102164507B/zh active Active
- 2008-08-29 ES ES08876033T patent/ES2393831T3/es active Active
- 2008-08-29 WO PCT/IT2008/000563 patent/WO2010023701A1/en active Application Filing
- 2008-08-29 BR BRPI0823019A patent/BRPI0823019A8/pt not_active Application Discontinuation
-
2011
- 2011-12-29 HK HK11114047.1A patent/HK1161036A1/xx active IP Right Revival
-
2012
- 2012-11-21 HR HRP20120951AT patent/HRP20120951T1/hr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| BRPI0823019A8 (pt) | 2016-01-26 |
| EP2337459A1 (en) | 2011-06-29 |
| CA2735711C (en) | 2016-04-19 |
| ES2393831T3 (es) | 2012-12-28 |
| CN102164507B (zh) | 2014-04-09 |
| PL2337459T3 (pl) | 2013-02-28 |
| BRPI0823019A2 (pt) | 2014-10-14 |
| RS52543B (en) | 2013-04-30 |
| HK1161036A1 (en) | 2012-08-24 |
| PT2337459E (pt) | 2012-12-27 |
| US20110159157A1 (en) | 2011-06-30 |
| EP2337459B1 (en) | 2012-09-26 |
| CN102164507A (zh) | 2011-08-24 |
| DK2337459T3 (da) | 2013-01-21 |
| WO2010023701A1 (en) | 2010-03-04 |
| CA2735711A1 (en) | 2010-03-04 |
| SI2337459T1 (sl) | 2013-01-31 |
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