ITMI20100827A1 - PROCEDURE FOR CONSERVATION AND AESTHETIC COVERING OF VEGETABLE PRODUCTS IN GENERAL. - Google Patents
PROCEDURE FOR CONSERVATION AND AESTHETIC COVERING OF VEGETABLE PRODUCTS IN GENERAL. Download PDFInfo
- Publication number
- ITMI20100827A1 ITMI20100827A1 IT000827A ITMI20100827A ITMI20100827A1 IT MI20100827 A1 ITMI20100827 A1 IT MI20100827A1 IT 000827 A IT000827 A IT 000827A IT MI20100827 A ITMI20100827 A IT MI20100827A IT MI20100827 A1 ITMI20100827 A1 IT MI20100827A1
- Authority
- IT
- Italy
- Prior art keywords
- general
- aesthetic
- conservation
- vegetable products
- procedure
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 15
- 235000013311 vegetables Nutrition 0.000 title claims description 14
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 10
- 229910052709 silver Inorganic materials 0.000 claims description 10
- 239000004332 silver Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 7
- 230000006872 improvement Effects 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims description 2
- 238000001771 vacuum deposition Methods 0.000 claims description 2
- 241000220225 Malus Species 0.000 description 11
- 241000196324 Embryophyta Species 0.000 description 5
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
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)
- Inorganic Chemistry (AREA)
- Formation And Processing Of Food Products (AREA)
- Table Devices Or Equipment (AREA)
- Adornments (AREA)
Description
Descrizione del Brevetto per Invenzione Industriale avente per titolo: Description of the Patent for Industrial Invention entitled:
"PROCEDIMENTO PER LA CONSERVAZIONE E LA RICOPER-TURA ESTETICA DI PRODOTTI VEGETALI IN GENERE" "PROCEDURE FOR THE PRESERVATION AND AESTHETIC COVERING OF VEGETABLE PRODUCTS IN GENERAL"
DESCRIZIONE DESCRIPTION
Il presente trovato ha come oggetto un procedimento per la conservazione e la ricopertura estetica di prodotti vegetali in genere. The present invention relates to a process for the preservation and aesthetic covering of vegetable products in general.
Come è noto, un problema attualmente molto sentito è quello relativo alla conservazione ed al miglioramento estetico dei vegetali in genere. As is known, a problem currently very much felt is that relating to the conservation and aesthetic improvement of vegetables in general.
Le soluzioni che vengono normalmente applicate si limitano alla lucidatura dei prodotti vegetali mediante l'applicazione di prodotti che consentono semplicemente un miglioramento estetico e di conservabilità del prodotto stesso. The solutions that are normally applied are limited to the polishing of vegetable products by applying products that simply allow an aesthetic improvement and shelf life of the product itself.
Il compito che si propone il presente trovato è quello di risolvere la problematica sopra segnalata realizzando un procedimento per la ricopertura estetica di prodotti vegetali in genere, che dia la possibilità di migliorare sensibilmente l'aspetto estetico del prodotto unitamente alla possibilità di incrementare le caratteristiche di conservazione del prodotto e a mantenere le sue caratteristiche organolettiche originarie. The aim of the present invention is to solve the aforementioned problem by providing a process for the aesthetic coating of vegetable products in general, which gives the possibility of significantly improving the aesthetic appearance of the product together with the possibility of increasing the characteristics of preservation of the product and to maintain its original organoleptic characteristics.
Un altro scopo del presente trovato è quello di realizzare un procedimento che sia di facile applicazione sui vegetali, senza creare stress o comunque modifiche particolari dei vegetali stessi. Another object of the present invention is to provide a process which is easy to apply on plants, without creating stress or in any case particular modifications of the plants themselves.
Un ulteriore scopo del presente trovato è quello di realizzare un procedimento che, per le sue peculiari caratteristiche realizzative, sia in grado di offrire le più ampie garanzie di affidabilità e di sicurezza nell'uso. A further object of the present invention is to provide a method which, due to its particular constructive characteristics, is capable of offering the greatest guarantees of reliability and safety in use.
Non ultimo scopo del presente trovato è quello di realizzare un procedimento per la conservazione e la ricopertura estetica di un prodotto vegetale in genere che risulti facilmente ottenibile. Not least object of the present invention is to provide a method for the conservation and aesthetic covering of a vegetable product in general which is easily obtainable.
Il compito sopra esposto, nonché gli scopi accennati ed altri che meglio appariranno evidenziati in seguito vengono raggiunti da un procedimento per la conservazione e la ricopertura estetica di prodotti vegetali in genere, secondo il trovato, caratterizzato dal fatto di consistere neN'applicare sulla superficie esterna di un prodotto vegetale uno strato di argento. The aforementioned task, as well as the aforementioned and other purposes which will appear better highlighted below, are achieved by a process for the preservation and aesthetic covering of vegetable products in general, according to the invention, characterized by the fact that it consists in applying to the external surface of a plant product a layer of silver.
Ulteriori caratteristiche e vantaggi dell'oggetto del presente trovato risulteranno maggiormente evidenziati attraverso un esame della descrizione di una forma di esecuzione, preferita, ma non esclusiva, di un procedimento per la conservazione e la ricopertura estetica di prodotti vegetali in genere, illustrata a titolo indicativo e non limitativo con l'ausilio dei disegni allegati, in cui: Further characteristics and advantages of the object of the present invention will become more evident through an examination of the description of a preferred but not exclusive embodiment of a process for the preservation and aesthetic covering of vegetable products in general, illustrated by way of example. and not limitative with the aid of the attached drawings, in which:
la figura 1 rappresenta, schematicamente, una mela ed una mela rivestita; Figure 1 is a schematic view of an apple and a coated apple;
la figura 2 rappresenta la mela e la mela rivestita dopo nove giorni dal trattamento; figure 2 represents the apple and the coated apple nine days after the treatment;
la figura 3 rappresenta la mela e la mela rivestita dopo ventiquattro giorni dal trattamento. figure 3 represents the apple and the coated apple twenty-four days after the treatment.
Con particolare riferimento ai simboli numerici delle suddette figure, il procedimento per la conservazione e la ricopertura estetica di prodotti vegetali in genere si basa sull'applicazione mediante tecniche di deposizione sottovuoto di uno strato di argento con spessore nanometrico che va ad interessare l'intera superficie esterna del vegetale. With particular reference to the numerical symbols of the aforementioned figures, the procedure for the conservation and aesthetic covering of plant products is generally based on the application by means of vacuum deposition techniques of a layer of silver with a nanometric thickness that affects the entire surface. external of the vegetable.
Nell'esempio specifico, che non va inteso in senso limitativo, vengono prese delle mele come modello di frutta a polpa dura. In the specific example, which is not intended in a limiting sense, apples are taken as a model of hard pulp fruit.
Analoghi esperimenti sono stati anche effettuati con pere, pomodori e prodotti vegetali quali piante e simili. Similar experiments have also been carried out with pears, tomatoes and vegetable products such as plants and the like.
Con riferimento alla figura 1 viene illustrata la mela 1 in condizioni naturali, mentre la mela 2 è stata trattata con l'applicazione sottovuoto di uno strato nanometrico di argento. Come è noto, l'argento presenta caratteristiche antibatteriche. With reference to Figure 1, the apple 1 is illustrated in natural conditions, while the apple 2 has been treated with the vacuum application of a nanometric layer of silver. As is known, silver has antibacterial characteristics.
Dopo nove giorni, come risulta dalla figura 2, la conservazione è rimasta buona per entrambi i campioni con un lievissimo appassimento per quanto concerne il campione 1 , non trattato. After nine days, as shown in figure 2, the conservation remained good for both samples with a very slight withering as regards sample 1, not treated.
Dopo ventiquattro giorni si rileva che il campione non trattato presenta un leggero appassimento ed entrambi hanno subito diminuzione di peso dell'ordine di alcune unità percentuali. After twenty-four days it is noted that the untreated sample shows a slight withering and both have undergone a weight decrease of the order of some percentage units.
All'analisi sensoriale, entrambi i campioni risultano ben conservati e senza evidenti alterazioni e l'odore e il sapore della mela trattata non è cambiato rispetto alla mela non trattata. Non vengono rilevati odore o sapore di marcio o di muffa e non vi sono segni particolari all'interno del frutto. On sensory analysis, both samples were well preserved and without evident alterations and the smell and taste of the treated apple did not change compared to the untreated apple. There is no smell or taste of rotten or mold and there are no particular marks inside the fruit.
Appare quindi evidente che il rivestimento con lo strato nanometrico di argento contribuisce ad una migliore conservabilità del prodotto e inoltre si rileva che l'argento non costituisce un prodotto dannoso all'alimentazione, ma anzi presenta delle caratteristiche sterilizzanti. It is therefore evident that the coating with the nanometric layer of silver contributes to a better shelf life of the product and it is also noted that silver is not a harmful product for food, but rather has sterilizing characteristics.
Da quanto in precedenza descritto si vede quindi che il trattamento adottato da la possibilità di migliorare la conservabilità del prodotto con una importante variazione dell'aspetto estetico che risulta conseguentemente migliorato ed uniformato, venendo a creare una soluzione particolarmente originale. From what has been described above, it can therefore be seen that the treatment adopted gives the possibility of improving the shelf life of the product with an important variation of the aesthetic aspect which is consequently improved and standardized, creating a particularly original solution.
Il trovato così concepito è suscettibile di numerose modifiche e varianti tutte rientranti nell'ambito del concetto inventivo. The invention thus conceived is susceptible of numerous modifications and variations, all of which are within the scope of the inventive concept.
Inoltre tutti i dettagli potranno essere sostituiti da altri elementi tecnicamente equivalenti. Furthermore, all the details can be replaced by other technically equivalent elements.
In pratica i materiali impiegati, purché compatibili con l'uso specifico, nonché le dimensioni e le forme contingenti potranno essere qualsiasi a seconda delle esigenze. In practice, the materials employed, so long as they are compatible with the specific use, as well as the contingent shapes and dimensions, may be any according to requirements.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000827A ITMI20100827A1 (en) | 2010-05-10 | 2010-05-10 | PROCEDURE FOR CONSERVATION AND AESTHETIC COVERING OF VEGETABLE PRODUCTS IN GENERAL. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000827A ITMI20100827A1 (en) | 2010-05-10 | 2010-05-10 | PROCEDURE FOR CONSERVATION AND AESTHETIC COVERING OF VEGETABLE PRODUCTS IN GENERAL. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ITMI20100827A1 true ITMI20100827A1 (en) | 2011-11-11 |
Family
ID=43216358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT000827A ITMI20100827A1 (en) | 2010-05-10 | 2010-05-10 | PROCEDURE FOR CONSERVATION AND AESTHETIC COVERING OF VEGETABLE PRODUCTS IN GENERAL. |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | ITMI20100827A1 (en) |
Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3092552A (en) * | 1958-05-19 | 1963-06-04 | Albert C Nolte | Oligodynamic silver compositions and uses |
| JPH02211826A (en) * | 1989-02-10 | 1990-08-23 | Kanebo Ltd | Method for retaining freshness of food or the like and chemical therefor |
| WO2001072642A1 (en) * | 2000-03-31 | 2001-10-04 | Jeon In Soo | Silver ion-containing solution and use thereof |
| KR20020034794A (en) * | 2000-11-03 | 2002-05-09 | 안정오 | Preparation of seeds containing gold, silver and copper metal ions |
| KR20030043474A (en) * | 2001-11-28 | 2003-06-02 | 안정오 | How to store plant seeds and fruits |
| WO2005079569A1 (en) * | 2004-02-19 | 2005-09-01 | Mbec Bioproducts Inc. | Compositions and methods for preserving plant material |
| CN1709075A (en) * | 2005-07-01 | 2005-12-21 | 江南大学 | Three-stage composite pretreating method for delaying fresh time of putresible fruit and vegetable |
| US20060134346A1 (en) * | 2004-12-16 | 2006-06-22 | O-Kab Kwon | Method of manufacturing heating/cooling coil with nanometer silver coating layer |
| KR20060115062A (en) * | 2005-05-04 | 2006-11-08 | 박근식 | A method of manufactring promotion manufacture removing charcoal composite |
| WO2007147267A1 (en) * | 2006-06-22 | 2007-12-27 | Innovotech, Inc. | Methods and compositions for treating biofilms |
| CN101147615A (en) * | 2007-10-23 | 2008-03-26 | 江南大学 | Frozen-dried food preserving and sterilizing method with nanometer silver film and microwave drying |
| CN101172573A (en) * | 2006-11-01 | 2008-05-07 | 国家纳米技术与工程研究院 | Silver nano-grain array mould plate and preparation method thereof |
| US20080145496A1 (en) * | 2004-12-01 | 2008-06-19 | Cooper Carl W | Composition to preserve food |
| KR20090034145A (en) * | 2007-10-02 | 2009-04-07 | 서정근 | A coating composition for freshness maintenance and controlling pathogen invasion in flowering plant |
| WO2009049450A1 (en) * | 2007-10-19 | 2009-04-23 | Haitong Food Group Co., Ltd. | An associated sterilization method comprising ozone, ultraviolet and nano-silver coating for quality maintenance of freeze-dried food |
-
2010
- 2010-05-10 IT IT000827A patent/ITMI20100827A1/en unknown
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3092552A (en) * | 1958-05-19 | 1963-06-04 | Albert C Nolte | Oligodynamic silver compositions and uses |
| JPH02211826A (en) * | 1989-02-10 | 1990-08-23 | Kanebo Ltd | Method for retaining freshness of food or the like and chemical therefor |
| WO2001072642A1 (en) * | 2000-03-31 | 2001-10-04 | Jeon In Soo | Silver ion-containing solution and use thereof |
| KR20020034794A (en) * | 2000-11-03 | 2002-05-09 | 안정오 | Preparation of seeds containing gold, silver and copper metal ions |
| KR20030043474A (en) * | 2001-11-28 | 2003-06-02 | 안정오 | How to store plant seeds and fruits |
| WO2005079569A1 (en) * | 2004-02-19 | 2005-09-01 | Mbec Bioproducts Inc. | Compositions and methods for preserving plant material |
| US20080145496A1 (en) * | 2004-12-01 | 2008-06-19 | Cooper Carl W | Composition to preserve food |
| US20060134346A1 (en) * | 2004-12-16 | 2006-06-22 | O-Kab Kwon | Method of manufacturing heating/cooling coil with nanometer silver coating layer |
| KR20060115062A (en) * | 2005-05-04 | 2006-11-08 | 박근식 | A method of manufactring promotion manufacture removing charcoal composite |
| CN1709075A (en) * | 2005-07-01 | 2005-12-21 | 江南大学 | Three-stage composite pretreating method for delaying fresh time of putresible fruit and vegetable |
| WO2007147267A1 (en) * | 2006-06-22 | 2007-12-27 | Innovotech, Inc. | Methods and compositions for treating biofilms |
| CN101172573A (en) * | 2006-11-01 | 2008-05-07 | 国家纳米技术与工程研究院 | Silver nano-grain array mould plate and preparation method thereof |
| KR20090034145A (en) * | 2007-10-02 | 2009-04-07 | 서정근 | A coating composition for freshness maintenance and controlling pathogen invasion in flowering plant |
| WO2009049450A1 (en) * | 2007-10-19 | 2009-04-23 | Haitong Food Group Co., Ltd. | An associated sterilization method comprising ozone, ultraviolet and nano-silver coating for quality maintenance of freeze-dried food |
| CN101147615A (en) * | 2007-10-23 | 2008-03-26 | 江南大学 | Frozen-dried food preserving and sterilizing method with nanometer silver film and microwave drying |
Non-Patent Citations (1)
| Title |
|---|
| MOHAMMED FAYAZ A ET AL: "Mycobased synthesis of silver nanoparticles and their incorporation into sodium alginate films for vegetable and fruit preservation.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009 CAS IN BOT., UNIV. OF MADRAS, CHENNAI 600 025, INDIA. TEL. (91) 9884466583. FAX +(91)-44-2352494. E-MAIL NANOFAYAZ@GMAIL.COM LNKD- DOI:10.1021/JF900337H, vol. 57, no. 14, 2009, pages 6246 - 6252, XP002612416 * |
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