ITTO20090148A1 - PROCEDURE AND SYSTEM FOR PROCESSING AND SANITIZING AGRO-FOOD PRODUCTS - Google Patents
PROCEDURE AND SYSTEM FOR PROCESSING AND SANITIZING AGRO-FOOD PRODUCTSInfo
- Publication number
- ITTO20090148A1 ITTO20090148A1 IT000148A ITTO20090148A ITTO20090148A1 IT TO20090148 A1 ITTO20090148 A1 IT TO20090148A1 IT 000148 A IT000148 A IT 000148A IT TO20090148 A ITTO20090148 A IT TO20090148A IT TO20090148 A1 ITTO20090148 A1 IT TO20090148A1
- Authority
- IT
- Italy
- Prior art keywords
- products
- sanitizing
- liquid
- mixture
- sanitization
- Prior art date
Links
- 238000011012 sanitization Methods 0.000 title claims description 50
- 238000000034 method Methods 0.000 title claims description 28
- 230000008569 process Effects 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 239000010903 husk Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000006711 Pistacia vera Species 0.000 claims description 3
- 235000014571 nuts Nutrition 0.000 claims description 3
- 235000020233 pistachio Nutrition 0.000 claims description 3
- 230000009466 transformation Effects 0.000 claims description 3
- 244000144725 Amygdalus communis Species 0.000 claims description 2
- 241000208223 Anacardiaceae Species 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 241000723382 Corylus Species 0.000 claims description 2
- 235000007466 Corylus avellana Nutrition 0.000 claims description 2
- 241000758791 Juglandaceae Species 0.000 claims description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 2
- 241000018646 Pinus brutia Species 0.000 claims description 2
- 235000011613 Pinus brutia Nutrition 0.000 claims description 2
- 235000020224 almond Nutrition 0.000 claims description 2
- 235000020226 cashew nut Nutrition 0.000 claims description 2
- 238000003306 harvesting Methods 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- 239000007789 gas Substances 0.000 claims 2
- 230000036541 health Effects 0.000 description 6
- 230000006378 damage Effects 0.000 description 3
- 239000003344 environmental pollutant Substances 0.000 description 3
- 231100000719 pollutant Toxicity 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 150000001805 chlorine compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 230000003134 recirculating effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
Classifications
-
- 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
- A23N5/00—Machines for hulling, husking or cracking nuts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/158—Apparatus for preserving using liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
PROCEDIMENTO E SISTEMA PER LA LAVORAZIONE E LA SANIFICAZIONE DI PRODOTTI AGRO-ALIMENTARI PROCESS AND SYSTEM FOR PROCESSING AND SANITIZING AGRO-FOOD PRODUCTS
La presente invenzione à ̈ relativa ad un procedimento per la lavorazione e la sanificazione di prodotti, in particolare per prodotti agro-alimentari, specificatamente prodotti con guscio e con o senza componente di rivestimento del guscio denominato genericamente “mallo†, relativa alla sanificazione del prodotto, cioà ̈ alla separazione del mallo di rivestimento dal guscio del frutto e all’asportazione dello stesso dalla parte esterna del guscio del frutto, e alla sanificazione del prodotto senza mallo, con un metodo che permette, mediante l’opportuno utilizzo e dosaggio di agenti sanificanti, la sanificazione del prodotto e la distruzione di tutte le muffe, cariche batteriche e tutti gli agenti inquinanti, che generano il problema dello sviluppo delle micotossine e aflatossine e che rendono il prodotto non commestibile e pericoloso per la salute umana, riportandolo nei valori accettati dalle normative internazionali vigenti, e riducendolo in ogni caso al minimo valore possibile. The present invention relates to a process for the processing and sanitization of products, in particular for agro-food products, specifically products with shell and with or without component of the shell coating generically called â € œmalloâ €, relating to the sanitization of product, i.e. the separation of the shell from the shell of the fruit and the removal of the same from the external part of the shell of the fruit, and the sanitization of the product without the husk, with a method that allows, through the appropriate use and dosage of sanitizing agents, the sanitization of the product and the destruction of all molds, bacterial loads and all pollutants, which generate the problem of the development of mycotoxins and aflatoxins and which make the product inedible and dangerous for human health, bringing it back within the values accepted by the international regulations in force, and in any case reducing it to the minimum possible value ile.
Tale metodo, secondo le opportune varianti impiantistiche e di dosaggi, può essere utilizzato anche su prodotti in guscio o già sgusciati. This method, according to the appropriate plant variants and dosages, can also be used on shelled or already shelled products.
I sistemi di lavorazione attualmente noti nel campo presentano inconvenienti derivati dal fatto che, per ogni fase di lavorazione il prodotto viene lavorato in condizioni igienico sanitarie, e di temperature, non adeguate e ciò comporta un primo aumento del problema. Inoltre le fasi di lavorazione attualmente utilizzate, con le tecnologie esistenti favoriscono l’incremento e lo sviluppo degli agenti inquinanti e la contaminazione di ulteriore prodotto eventualmente sano. Il campo in cui opera la presente invenzione si riferisce in particolare a sistemi tecnici attualmente e genericamente in uso con specifici impianti e linee, citando ad esempio non limitativo la lavorazione del pistacchio, simili o differenziati nei vari paesi di produzione dei prodotti, sia nella preparazione, sia nel processo di rimozione del mallo di rivestimento del guscio e di lavaggio ed eventuale sanificazione. The processing systems currently known in the field have drawbacks deriving from the fact that, for each processing stage, the product is processed in hygienic and sanitary conditions, and in unsuitable temperatures, and this entails a first increase in the problem. Furthermore, the processing phases currently used, with the existing technologies, favor the increase and development of pollutants and the contamination of any further healthy product. The field in which the present invention operates refers in particular to technical systems currently and generically in use with specific plants and lines, citing, for example, not limiting the processing of pistachio, similar or differentiated in the various countries of production of the products, both in the preparation , both in the process of removing the husk covering the shell and washing and sanitizing if necessary.
Gli attuali sistemi generalmente in uso, che realizzano il cosiddetto “processo di sanificazione†, prevedono la soluzione di specifici additivi chimici per ogni tipo di prodotto e per ogni programma quantitativo e qualitativo, con relativi problemi di residui chimici dannosi alla salute umana, citiamo ad esempio non limitativo i residui di cloruri, o lavaggi con acqua ossigenata che ne modificano le caratteristiche organolettiche del prodotto, cambiandone aspetto e gusto. Ancora in altri paesi vengono effettuati lavaggi con acqua corrente o di ricircolo, spesso non adeguata alla risoluzione dei problemi di sanificazione. Il cosiddetto processo comune e generico di lavorazione, indicato come “ricevimento, smallatura, essiccazione, divisione e separazione prodotti vari, essiccazione finale, calibratura e confezionamento†, determina obbligatoriamente la lavorazione con singole macchine per ogni tipo e per ogni dimensione di prodotto di ogni qualità , citando ad esempio, pistacchi, noci, e altri prodotti in guscio quali anacardi, nocciole, mandorle, arachidi pinoli, ecc. The current systems generally in use, which carry out the so-called `` sanitization process '', provide for the solution of specific chemical additives for each type of product and for each quantitative and qualitative program, with related problems of chemical residues harmful to human health. for example, the residues of chlorides, or washing with hydrogen peroxide that modify the organoleptic characteristics of the product, changing its appearance and taste, are not limiting. Still in other countries, washing with running or recirculating water is carried out, often not suitable for solving sanitation problems. The so-called common and generic processing process, indicated as â € œreceiving, hulling, drying, division and separation of various products, final drying, calibration and packagingâ €, obligatorily determines the processing with single machines for each type and each size of product. every quality, citing for example, pistachios, walnuts, and other shelled products such as cashews, hazelnuts, almonds, peanuts, pine nuts, etc.
Tale sistema di lavorazione, genericamente ed attualmente in uso, non permette di ottenere un prodotto sano, creando notevoli pericoli per la salute umana, oltre che il rigetto da parte degli organi doganali e sanitari preposti, con l’ulteriore aggravio di ingenti danni economici. This processing system, generically and currently in use, does not allow to obtain a healthy product, creating considerable dangers for human health, as well as rejection by the customs and health authorities in charge, with the further aggravation of considerable economic damage. .
Scopo quindi della presente invenzione à ̈ quello di risolvere i suddetti problemi della tecnica anteriore, prevedendo un procedimento e un sistema per la sanificazione del prodotto, e la sua messa in sicurezza con adeguato confezionamento in ambiente protetto. Therefore, the aim of the present invention is to solve the aforesaid problems of the prior art, providing a process and a system for sanitizing the product, and making it safe with adequate packaging in a protected environment.
La presente invenzione permette il processo di sanificazione e la riduzione a valori accettati dai regolamenti internazionali vigenti in materia, con la riduzione dell’attuale problema alla misura minima possibile. La presente invenzione permette inoltre di realizzare un prodotto agro-alimentare finale perfettamente integro e di qualità migliore rispetto a quella ottenuta con i sistemi esistenti, non dannoso alla salute umana, con un metodo che permette di sanificare senza lasciare sul prodotto residui chimici o pericolosi per la salute umana. The present invention allows the sanitization process and the reduction to values accepted by the international regulations in force on the subject, with the reduction of the current problem to the minimum possible extent. The present invention also makes it possible to produce a final food product that is perfectly intact and of better quality than that obtained with existing systems, which is not harmful to human health, with a method that allows to sanitize without leaving chemical or dangerous residues on the product. human health.
I suddetti ed altri scopi e vantaggi dell’invenzione, quali risulteranno dal seguito della descrizione, vengono raggiunti con un procedimento ed un sistema come quelli descritti nelle rispettive rivendicazioni indipendenti. Forme di realizzazione preferite e varianti non banali della presente invenzione formano l’oggetto delle rivendicazioni dipendenti. The above and other objects and advantages of the invention, as will emerge from the following description, are achieved with a process and a system such as those described in the respective independent claims. Preferred embodiments and non-trivial variants of the present invention form the subject of the dependent claims.
La presente invenzione verrà meglio descritta da alcune forme preferite di realizzazione, fornite a titolo esemplificativo e non limitativo, con riferimento ai disegni allegati, nei quali la FIG. 1 illustra una vista schematica preferita del sistema della presente invenzione. The present invention will be better described by some preferred embodiments, provided by way of non-limiting example, with reference to the attached drawings, in which FIG. 1 illustrates a preferred schematic view of the system of the present invention.
Con riferimento alla Figura 1, à ̈ illustrata una modalità di realizzazione preferita, ma non limitativa, del sistema che consente di attuare il procedimento per la lavorazione e la trasformazione di prodotti agroalimentari della presente invenzione. With reference to Figure 1, a preferred but non-limiting embodiment of the system which allows to implement the process for the processing and transformation of agri-food products of the present invention is illustrated.
Tale procedimento consente di effettuare il processo di sanificazione del prodotto, nel tempo e nei dosaggi di agente sanificante, che à ̈ differenziato secondo la qualità , la dimensione del prodotto, il suo grado di inquinamento iniziale e che può variare in base alle condizioni climatiche stagionale, alle zone di produzione e a molti altri fattori. Il procedimento inventivo consiste nella predisposizione e messa in contatto, oppure nella movimentazione per il contatto, tramite qualsiasi processo di trasporto e movimentazione di qualsiasi tipo di prodotto con guscio e con mallo di rivestimento del guscio, con un materiale specifico tale da generare la distruzione delle muffe, cariche batteriche e tutti gli agenti inquinanti responsabili della degenerazione del prodotto. In particolare, in modo non limitativo, tale materiale specifico à ̈ ozono opportunamente miscelato ad acqua nei dosaggi e nei tempi e temperatura adeguate, in funzione del grado di inquinamento del prodotto da sanificare. Con quest’innovativa soluzione di sanificazione, il procedimento permette l’immediata, o quasi immediata, riduzione del quantitativo inquinante, effettuata in diverse fasi del processo e con la finale messa in sicurezza del prodotto sanificato. Le fasi del procedimento inventivo sono pertanto le seguenti: This procedure allows to carry out the sanitization process of the product, over time and in the dosages of the sanitizing agent, which is differentiated according to the quality, the size of the product, its initial pollution degree and which can vary according to seasonal climatic conditions. , production areas and many other factors. The inventive process consists in the preparation and contact, or in the handling for contact, through any process of transport and handling of any type of product with shell and with shell coating, with a specific material such as to generate the destruction of the molds, bacterial loads and all pollutants responsible for the degeneration of the product. In particular, in a non-limiting way, this specific material is ozone suitably mixed with water in the appropriate dosages and times and temperatures, depending on the degree of pollution of the product to be sanitized. With this innovative sanitization solution, the procedure allows the immediate, or almost immediate, reduction of the polluting quantity, carried out in different stages of the process and with the final safety of the sanitized product. The steps of the inventive process are therefore the following:
- alimentazione del prodotto ricevuto dal raccolto in campo; - feeding of the product received from the harvest in the field;
- sanificazione del prodotto da smallare; - sanitization of the product to be smallare;
- rimozione del mallo mediante tecnologia meccanica, con l’ausilio di liquido sanificante. - sanificazione del prodotto smallato e separazione dei prodotti vuoti o semivuoti mediante l’ausilio di liquido sanificante; - removal of the husk by mechanical technology, with the aid of sanitizing liquid. - sanitizing of the hulled product and separation of empty or semi-empty products with the aid of a sanitizing liquid;
- essiccazione a temperatura e parametri controllati; - drying at controlled temperature and parameters;
- separazione prodotti chiusi da quelli aperti; - separation of closed products from open ones;
- divisione per dimensione e cernita qualitativa; - essiccazione finale a temperatura e parametri controllati; e - division by size and qualitative sorting; - final drying at controlled temperature and parameters; And
- confezionamento in condizioni stabilizzate. - packaging in stabilized conditions.
I cicli di sanificazione e i relativi parametri di dosaggio, temperatura tempi dipendono dal tipo di prodotto da sanificare e dal loro grado di inquinamento. The sanitizing cycles and the relative dosage parameters, temperature and times depend on the type of product to be sanitized and on their degree of pollution.
Come illustrato in Figura 1, il sistema 1 per la lavorazione e la sanificazione di prodotti agroalimentari in guscio con o senza mallo di rivestimento della presente invenzione comprende sostanzialmente: As illustrated in Figure 1, the system 1 for processing and sanitizing of agri-food products in shell with or without shell husk of the present invention substantially comprises:
- mezzi 2 di alimentazione del prodotto ricevuto dal raccolto in campo; - means 2 for feeding the product received from the crop in the field;
- mezzi 3 di creazione di una miscela di sanificazione del prodotto da smallare; - 3 means of creating a sanitizing mixture of the product to be smallare;
- mezzi 4 di rimozione del mallo mediante tecnologia meccanica, con l’ausilio di liquido sanificante; - means 4 for removing the husk by mechanical technology, with the aid of sanitizing liquid;
- mezzi 5 di sanificazione del prodotto smallato e separazione dei prodotti vuoti o semivuoti mediante l’ausilio di liquido sanificante; - mezzi 6 di essiccazione a temperatura e parametri controllati; - means 5 for sanitizing the small-sized product and separating empty or semi-empty products with the aid of a sanitizing liquid; - drying means 6 at controlled temperature and parameters;
- mezzi 7 di separazione dei prodotti chiusi da quelli aperti; - means 7 for separating the closed products from the open ones;
- mezzi 8 di divisione per dimensione e cernita qualitativa; - 8 means of division by size and qualitative sorting;
- mezzi 9 di essiccazione finale a temperatura e parametri controllati; e - final drying means 9 at controlled temperature and parameters; And
- mezzi 10 di confezionamento in condizioni stabilizzate. - packaging means 10 in stabilized conditions.
In particolare, i mezzi 2 di sanificazione del prodotto sono costituiti da un sistema di produzione o dosaggio di ozono per la creazione di una miscela liquida per la sanificazione, collegato alle varie macchine di processo. In particular, the means 2 for sanitizing the product consist of an ozone production or dosage system for the creation of a liquid mixture for sanitization, connected to the various process machines.
Claims (6)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITTO2009A000148A IT1395770B1 (en) | 2009-02-28 | 2009-02-28 | PROCEDURE AND SYSTEM FOR PROCESSING AND SANITIZING AGRO-FOOD PRODUCTS |
| PCT/IT2010/000074 WO2010097828A1 (en) | 2009-02-28 | 2010-02-22 | Process and system for working and sanifying agricultural-foodstuff products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITTO2009A000148A IT1395770B1 (en) | 2009-02-28 | 2009-02-28 | PROCEDURE AND SYSTEM FOR PROCESSING AND SANITIZING AGRO-FOOD PRODUCTS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ITTO20090148A1 true ITTO20090148A1 (en) | 2010-09-01 |
| IT1395770B1 IT1395770B1 (en) | 2012-10-19 |
Family
ID=41092095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ITTO2009A000148A IT1395770B1 (en) | 2009-02-28 | 2009-02-28 | PROCEDURE AND SYSTEM FOR PROCESSING AND SANITIZING AGRO-FOOD PRODUCTS |
Country Status (2)
| Country | Link |
|---|---|
| IT (1) | IT1395770B1 (en) |
| WO (1) | WO2010097828A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4072316A4 (en) * | 2019-12-09 | 2024-01-03 | The Regents of The University of California | SORTING AND DRYING PROCESS FOR UNGROUND ALMONDS |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5087351A (en) * | 1990-08-02 | 1992-02-11 | Golden Peanut Company, A Georgia General Partnership | Fluidized bed peanut sorter |
| JPH0670701A (en) * | 1991-11-07 | 1994-03-15 | World Natsutsu:Kk | Method for attenuating aflatoxin and aflatoxin-attenuating solution used in this method |
| US6120822A (en) * | 1998-02-04 | 2000-09-19 | Lynntech, Inc. | Apparatus and method of food decontamination by treatment with ozone |
| US6527124B1 (en) * | 2001-05-03 | 2003-03-04 | Mohammad Nakhei-Nejad | Pistachio blanks separator |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4426648A1 (en) * | 1994-07-16 | 1996-01-18 | Bundschuh Gerhard Dr | Treatment of food prods. by fumigating with ozone-contg. gas |
| AR013694A1 (en) * | 1998-03-16 | 2001-01-10 | Gard Harry A | A PROCESS FOR THE TREATMENT OF LOOSE MANI GRAINS |
| WO2000078153A1 (en) * | 1999-06-18 | 2000-12-28 | Tare Shyti Shpetim | Aqueous disinfecting solution |
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2009
- 2009-02-28 IT ITTO2009A000148A patent/IT1395770B1/en active
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2010
- 2010-02-22 WO PCT/IT2010/000074 patent/WO2010097828A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5087351A (en) * | 1990-08-02 | 1992-02-11 | Golden Peanut Company, A Georgia General Partnership | Fluidized bed peanut sorter |
| JPH0670701A (en) * | 1991-11-07 | 1994-03-15 | World Natsutsu:Kk | Method for attenuating aflatoxin and aflatoxin-attenuating solution used in this method |
| US6120822A (en) * | 1998-02-04 | 2000-09-19 | Lynntech, Inc. | Apparatus and method of food decontamination by treatment with ozone |
| US6527124B1 (en) * | 2001-05-03 | 2003-03-04 | Mohammad Nakhei-Nejad | Pistachio blanks separator |
Non-Patent Citations (3)
| Title |
|---|
| DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 2006, YESILCIMEN AKBAS M; OZDEMIR M: "Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios.", XP002548306, Database accession no. 2007-00-j0243 * |
| DATABASE WPI Week 199415, Derwent World Patents Index; AN 1994-123298, XP002548305 * |
| YESILCIMEN AKBAS M; OZDEMIR M: "Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios.", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 86 (13) 2099-2104 2006 CORRESPONDENCE ADDRESS, M. OZDEMIR, DEP. OF CHEM. ENG., SECT. OF FOOD TECH., GEBZE INST. OF TECH., PO BOX 141, 41400 GEBZE, KOCAELI, TURKEY. E-MAIL OZDEMIRM(A)GYTE.EDU.TR, 17 July 2006 (2006-07-17), XP002548307 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2010097828A1 (en) | 2010-09-02 |
| IT1395770B1 (en) | 2012-10-19 |
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