WO2012000903A1 - Procede et installation de production de liquides sensibles a l'oxydation mettant en œuvre une injection d'hydrogene juste avant pasteurisation - Google Patents
Procede et installation de production de liquides sensibles a l'oxydation mettant en œuvre une injection d'hydrogene juste avant pasteurisation Download PDFInfo
- Publication number
- WO2012000903A1 WO2012000903A1 PCT/EP2011/060636 EP2011060636W WO2012000903A1 WO 2012000903 A1 WO2012000903 A1 WO 2012000903A1 EP 2011060636 W EP2011060636 W EP 2011060636W WO 2012000903 A1 WO2012000903 A1 WO 2012000903A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- liquid
- deoxygenation
- oxidation
- semi
- sensitive
- Prior art date
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 66
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 34
- 230000003647 oxidation Effects 0.000 title claims abstract description 32
- 238000009928 pasteurization Methods 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 25
- 229910052739 hydrogen Inorganic materials 0.000 title claims description 32
- 239000001257 hydrogen Substances 0.000 title claims description 31
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 title claims description 23
- 238000002347 injection Methods 0.000 title claims description 23
- 239000007924 injection Substances 0.000 title claims description 23
- 238000006392 deoxygenation reaction Methods 0.000 claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 claims abstract description 25
- 238000010438 heat treatment Methods 0.000 claims abstract description 24
- 239000008246 gaseous mixture Substances 0.000 claims abstract description 13
- 239000012263 liquid product Substances 0.000 claims abstract description 10
- 230000003635 deoxygenating effect Effects 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 24
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 22
- 239000007789 gas Substances 0.000 claims description 19
- 230000008569 process Effects 0.000 claims description 19
- 229910052757 nitrogen Inorganic materials 0.000 claims description 12
- 239000011261 inert gas Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 150000002431 hydrogen Chemical class 0.000 claims description 5
- 238000009434 installation Methods 0.000 claims description 5
- 230000036961 partial effect Effects 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 abstract description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 17
- 239000001301 oxygen Substances 0.000 description 17
- 229910052760 oxygen Inorganic materials 0.000 description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 15
- 238000003860 storage Methods 0.000 description 10
- 239000003963 antioxidant agent Substances 0.000 description 9
- 235000006708 antioxidants Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 150000003254 radicals Chemical class 0.000 description 7
- 235000010323 ascorbic acid Nutrition 0.000 description 6
- 239000011668 ascorbic acid Substances 0.000 description 6
- 239000012071 phase Substances 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 4
- 239000004322 Butylated hydroxytoluene Substances 0.000 description 4
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 4
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 230000003750 conditioning effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 238000007872 degassing Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 3
- 239000003999 initiator Substances 0.000 description 3
- 230000000977 initiatory effect Effects 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 235000015205 orange juice Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 2
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 235000010386 dodecyl gallate Nutrition 0.000 description 2
- 239000000555 dodecyl gallate Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000012658 paprika extract Nutrition 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 235000010388 propyl gallate Nutrition 0.000 description 2
- 239000000473 propyl gallate Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 238000011144 upstream manufacturing Methods 0.000 description 2
- 150000000130 (4R)-limonene 1,2-epoxide derivatives Chemical class 0.000 description 1
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 description 1
- LITUBCVUXPBCGA-WMZHIEFXSA-N Ascorbyl stearate Chemical class CCCCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O LITUBCVUXPBCGA-WMZHIEFXSA-N 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- RPWFJAMTCNSJKK-UHFFFAOYSA-N Dodecyl gallate Chemical compound CCCCCCCCCCCCOC(=O)C1=CC(O)=C(O)C(O)=C1 RPWFJAMTCNSJKK-UHFFFAOYSA-N 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 description 1
- 229940088601 alpha-terpineol Drugs 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
- 238000005899 aromatization reaction Methods 0.000 description 1
- 239000001654 beetroot red Substances 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000006652 catabolic pathway Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000010389 delta-tocopherol Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229940080643 dodecyl gallate Drugs 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000020400 fruit nectar Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-N hydroperoxyl Chemical compound O[O] OUUQCZGPVNCOIJ-UHFFFAOYSA-N 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000010387 octyl gallate Nutrition 0.000 description 1
- 239000000574 octyl gallate Substances 0.000 description 1
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003463 sulfur Chemical class 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000000541 tocopherol-rich extract Substances 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
- 239000002446 δ-tocopherol Substances 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D19/00—Degasification of liquids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D19/00—Degasification of liquids
- B01D19/0005—Degasification of liquids with one or more auxiliary substances
- B01D19/001—Degasification of liquids with one or more auxiliary substances by bubbling steam through the liquid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to the field of processes for the production of liquid or semi-liquid products which are sensitive to oxidation and whose manufacturing process has no effect, for example pasteurization, c. This is the case, for example, with certain food products such as still or sparkling drinks, fruit juices, flavored waters, compotes or jams, or dairy products, particularly certain cheeses, etc.
- the oxidation can be rapid in the treatment stages where the product is heated, in particular in a possible pasteurization step.
- the oxidation is obviously slower when the product is at ambient temperature, in particular during its storage period. Factors may, however, contribute to faster degradation / oxidation during this period, particularly exposure of the product to light, diffusion of oxygen through the package, etc.
- Oxidation is frequently attributed to the oxygen permeability of plastic packaging.
- the quality of the inerting during bottling quantitative of residual oxygen in the head space of the packaging
- the residual dissolved oxygen contained in the product during its packaging and the diffusion over time of the oxygen through the packaging makes it difficult or impossible for some containers to completely eliminate the risk of oxidation over time.
- a preponderant part of the oxidation is based on radical reactions, radicals produced among others by dissolved oxygen, light and compounds initiators and organic propagators.
- Limiting these last compounds helps to reduce oxidation, especially during the storage period of the product. It is therefore essential that the oxidation process can not begin at the production stage of the beverage or any of its ingredients.
- the initiation The initial reaction mechanism consists of the formation of a free radical by tearing off a hydrogen atom.
- the oxidation is first very slow because of the low rate of initiation. Indeed, the departure of the hydrogen atom is unlikely because of the high activation energy of the reaction. It is however facilitated by heating, light or metal ions.
- AH2 antioxidant molecules
- amines, phenols, sulfur derivatives and certain polycondensed aromatic hydrocarbons are weak inhibitors of oxidation reactions.
- one of the means of fight identified against the oxidation of sensitive liquids is to delay or limit the initiation phase. For this, it is necessary to act before the heating step, in order to reduce the production of the free radicals R * and ROO * , which are the precursors or initiators of the oxidative chain reactions which will deteriorate the product during the propagation phase.
- the main antioxidants used in food products are:
- esters of gallic acid propyl, octyl and dodecyl gallate
- antioxidants are, however, subject to regulatory constraints (restriction of use, dose to be respected). For example, in fruit juices and nectars, only the following antioxidants are allowed: E 300 and E 301 according to Directive 95/2 / EC of the Parliament and the Council. BHA and BHT are used for example as antioxidants in flavor solutions used in the composition of beverages.
- additives has several disadvantages, including the legal requirement to include the list on the labeling of the finished product.
- the additives in general, and therefore the antioxidants are very often, by their denomination (E XXX), assimilated to "chemicals", “not natural”, by consumers. Moreover, they not only convey a negative image, but they are not always sensorially neutral.
- Some additives can cause physiological disorders (BHA and BHT in particular) and it is then necessary to adapt their dosage to respect the Admissible Daily Ratios defined in the legislation. This constraint can limit their effectiveness.
- ascorbic acid, erythorbic acid and ascorbyl palmitate are not very stable to heat while gallates are heat-sensitive.
- antioxidants have an effectiveness which remains however limited because they are very easily oxidizable molecules (weak reducing power).
- Deoxygenation is a way to fight against oxidation phenomena and thus increase the shelf life of a product.
- This deoxygenation (or degassing) step can be carried out either by a process based on a total or partial evacuation of the product, or by a gas entrainment of the dissolved oxygen by injection of an inert gas, commonly known as a process. called "stripping".
- WO2006 / 039674 discloses the use of porous type injectors to introduce nitrogen in the form of small bubbles at different points of the production line to reduce the amount of dissolved oxygen in the product. lemon juice.
- Deoxygenation technologies whether they use vacuum or a neutral gas such as nitrogen, simply disperse the oxygen present in the liquid. Thus, they make it possible, for example, to limit the aerobic degradation pathway of vitamin C and the appearance of browning in an orange juice.
- the Applicant has proposed in document FR-2 81 1 292 a process for packaging perishable products including in particular the possibility of introducing into a liquid product a protective gas comprising a certain quantity of hydrogen, the balance being formed by one or more conditioning gas. It will be understood that this prior method is therefore only concerned with the conditioning stage, that is to say after the pasteurization stage. It therefore protects the liquid during storage, but it does not protect it from oxidation that is initiated during pasteurization.
- the present invention proposes a new process for manufacturing a liquid or semi-liquid product such as those referred to above, undergoing a heating step, in particular a pasteurization step, to limit the formation of compounds that can act as initiators and / or propagators radicaux in oxidation reactions during the storage period of products, and thus to increase their shelf life.
- the new approach of the invention is based on the fact that it is not content, as the prior art proposed, to deoxygenate the product before pasteurization, it proposes to combine a deoxygenation step, whatever the process used (vacuum, sweep with an inert gas, using a gas mixture containing hydrogen ...), the injection of a hydrogenated gas mixture between step deoxygenation and the heating step, preferably just before the heating step, and as will be seen this amount can be minimal.
- This injection makes it possible to use the reducing character of the hydrogen in an optimum manner, because under very favorable conditions since the hydrogenogen is injected immediately thereafter (during heating) at a temperature greater than room temperature. .
- the present invention thus relates to a process for producing a liquid or semi-liquid product sensitive to oxidation, a production process that includes a step of deoxygenation of an intermediate medium involved in the manufacture or liquid or semi-liquid liquid itself, and which comprises a heating step, for example a pasteurization, subsequent to the deoxygenation step, characterized in that one proceeds, between the deoxygenation step and the heating step, to the injection into the liquid or semi-liquid of a hydrogenated gaseous mixture.
- a heating step for example a pasteurization
- the latter may adopt one or more of the following technical characteristics:
- the hydrogenated gaseous mixture is pure hydrogen
- the hydrogenated gaseous mixture is a mixture of nitrogen and hydrogen, the hydrogen content of which is between 1% and 100%, but preferably between 50% and 100%;
- the deoxygenation stage of the intermediate medium or liquid or semi-liquid is performed by a total or partial vacuum of the intermediate medium or the liquid or semi-liquid considered;
- the deoxygenation step is performed by injecting into the intermediate medium or the liquid or semi-liquid considered an inert gas or a gaseous mixture comprising a reducing gas such as hydrogen;
- the injection of the hydrogenated water between the deoxygenation stage and the heating step is carried out just before the heating step, typically taking into account the time required for the transfer of hydrogen in the liquid phase, and therefore preferably from 5s to 30s before the heating step.
- the present invention also relates to an installation for producing a liquid or semi-liquid product that is sensitive to oxidation, which installation comprises a deoxygenation device of an intermediate medium involved in the manufacture of liquid or semi-liquid itself, as well as a device for heating this liquid or semi-liquid, located downstream of the deoxygenation device, characterized in that it comprises a device for injecting into the liquid or semi-liquid a hydrogenated gaseous mixture, located between the deoxygenation device and the heating device.
- the device for injecting the hydrogenated gas may be the same as the deoxygenation device when the latter is produced by injection of an inert or non-inert gas such as a hydrogenated gas. (loop operation).
- FIG. 1 is a simplified diagram for visualizing the locations in which the invention operates
- FIG. 2 is a partial diagrammatic representation of a manufacturing and bottling facility according to the invention, which made it possible to produce implementation examples;
- FIG. 3 is a variant of the installation of Figure 2, not implementing cooling after pasteurization, and combining in a single injection injections A and B of Figure 2.
- This introduction of an inert gas into the liquid makes it possible to move the oxygen from the liquid phase to the gas phase.
- This deoxygenation can be done in tanks, whose headspace is inert, or online according to equipment well known to those skilled in the art.
- step c) which consists in injecting into the liquid a hydrogenated mixture, here pure hydrogen;
- the liquid resulting from the pasteurization (or cooling) being then sent downstream of the line (f), that is to say towards the following stages of the production of this liquid, for example a setting bottles of the drink.
- the line (f) that is to say towards the following stages of the production of this liquid, for example a setting bottles of the drink.
- the amount of hydrogen added just before pasteurization can be tiny.
- FIG. 2 is a partial schematic representation of a manufacturing and bottling facility for the implementation of the invention.
- This beverage production line allows the bottling of an hourly flow rate of 10 m 3 / h of liquid.
- vat for the preparation of the beverage or the storage of a pure juice for example, this vat here undergoing two injections of nitrogen: the injection A in the liquid, intended to pass the oxygen from the liquid phase to the gas phase, and the injection B, in the top of the tank, which serves to inerter the tank (these two injections can if necessary be combined, see Figure 3);
- this injection will be realized for example by means of a porous type injector, a static mixer, or Venturi, or any other equivalent equipment.
- the injector is thus positioned on the line upstream of the heat exchanger of the pasteurization, preferably leaving a contact time after the injection of between 5 and 30s.
- the quantity of hydrogen injected will preferably be between the saturation value at room temperature under one atmosphere and the saturation value under the same temperature conditions at the pressure of the beverage line.
- the quantity injected is preferably between 16 and 48 g / h of hydrogen, ie between 0.18 and 0.54 Nm. 3 / h of pure hydrogen.
- an inert buffer tank (injection D)
- this tank can be inerted in static mode (without renewal of the gaseous sky), or in scan mode (renewed, which is preferred).
- an inert gas for example example of the nitrogen at a minimum rate so that the concentration of hydrogen in the gas phase is in all circumstances less than 4%, thereby eliminating any known risk.
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2011273610A AU2011273610B2 (en) | 2010-07-01 | 2011-06-24 | Method and equipment for producing oxidation-sensitive liquids implementing the injection of hydrogen immediately prior to pasteurization |
CN201180031408XA CN102958390A (zh) | 2010-07-01 | 2011-06-24 | 用于在巴氏杀菌以前立即进行氢气的注入而生产氧化敏感性液体的方法和设备 |
BR112012033707A BR112012033707A2 (pt) | 2010-07-01 | 2011-06-24 | processo e instalação para a produção de um produto líquido ou semilíquido sensível à oxidação. |
EP11727193.2A EP2587943A1 (fr) | 2010-07-01 | 2011-06-24 | Procede et installation de production de liquides sensibles a l'oxydation mettant en uvre une injection d'hydrogene juste avant pasteurisation |
US13/806,672 US20130108751A1 (en) | 2010-07-01 | 2011-06-24 | Method and Equipment for Producing Oxidation-Sensitive Liquids Implementing the Injection of Hydrogen Immediately Prior to Pasteurization |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1055275 | 2010-07-01 | ||
FR1055275A FR2962010B1 (fr) | 2010-07-01 | 2010-07-01 | Procede et installation de production de liquides sensibles a l'oxydation mettant en oeuvre une injection d'hydrogene juste avant pasteurisation |
Publications (1)
Publication Number | Publication Date |
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WO2012000903A1 true WO2012000903A1 (fr) | 2012-01-05 |
Family
ID=43531236
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2011/060636 WO2012000903A1 (fr) | 2010-07-01 | 2011-06-24 | Procede et installation de production de liquides sensibles a l'oxydation mettant en œuvre une injection d'hydrogene juste avant pasteurisation |
Country Status (7)
Country | Link |
---|---|
US (1) | US20130108751A1 (fr) |
EP (1) | EP2587943A1 (fr) |
CN (1) | CN102958390A (fr) |
AU (1) | AU2011273610B2 (fr) |
BR (1) | BR112012033707A2 (fr) |
FR (1) | FR2962010B1 (fr) |
WO (1) | WO2012000903A1 (fr) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3210477A1 (fr) * | 2016-02-25 | 2017-08-30 | Sodetech | Procédé et système de dégazage de produits alimentaires avec re-injection de fluides |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013114003A1 (fr) * | 2012-01-30 | 2013-08-08 | Laboratoires Urgo | Procede de preparation d'un produit sirupeux comprenant des vitamines |
CN106261352A (zh) * | 2015-05-18 | 2017-01-04 | 光腾光电股份有限公司 | 瓶装富氢水饮料及其制备方法与制备系统 |
JP6416733B2 (ja) * | 2015-10-30 | 2018-10-31 | 株式会社 伊藤園 | 液状飲食品の風味バランス調整方法 |
JP6448677B2 (ja) * | 2017-02-14 | 2019-01-09 | 株式会社 伊藤園 | 液状飲食品の風味バランス調整方法 |
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US2151644A (en) | 1936-04-13 | 1939-03-21 | Natural Food Products Company | Method and means for deaerating liquid food products |
US4259360A (en) * | 1979-04-16 | 1981-03-31 | Liquid Carbonic Corporation | Deoxygenation of liquids |
JP2001086963A (ja) * | 1999-07-21 | 2001-04-03 | Japan Organo Co Ltd | 液状食品及びその製造方法 |
FR2811292A1 (fr) | 2000-07-04 | 2002-01-11 | Air Liquide | Procede pour le conditionnement de produits perissables sous atmosphere modifiee contenant de l'hydrogene et produits ainsi conditionnes |
WO2005004643A2 (fr) | 2003-06-30 | 2005-01-20 | Tropicana Products, Inc. | Desaeration a froid dans la production de jus d'agrumes |
WO2006039674A2 (fr) | 2004-10-01 | 2006-04-13 | Tropicana Products, Inc. | Systeme et procede permettant d'insuffler de l'azote dans les jus d'agrumes |
EP2016986A1 (fr) * | 2007-07-20 | 2009-01-21 | United Technologies Corporation | Désoxygénateur à base de membrane pour le traitement de fluides |
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US2076459A (en) * | 1934-11-06 | 1937-04-06 | Libby Mcneill & Libby | Process for canning citrus and other juices |
GB734197A (en) * | 1952-06-23 | 1955-07-27 | Mini Of Supply | Improved process for the preservation of foodstuffs or the like |
US3301685A (en) * | 1962-07-09 | 1967-01-31 | Union Carbide Corp | Process for producing stable juice pulp and stable juices containing said stable juice pulp |
US20030170356A1 (en) * | 2002-02-19 | 2003-09-11 | Yuan James T.C. | High pressure processing of a substance utilizing a controlled atmospheric environment |
DE10257835A1 (de) * | 2002-12-11 | 2004-07-08 | Messer Griesheim Gmbh | Wasserstoffhaltiges Schutzgas |
FR2908423B1 (fr) * | 2006-11-14 | 2011-01-07 | Air Liquide | Procede de fabrication de biere. |
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2010
- 2010-07-01 FR FR1055275A patent/FR2962010B1/fr active Active
-
2011
- 2011-06-24 BR BR112012033707A patent/BR112012033707A2/pt not_active Application Discontinuation
- 2011-06-24 AU AU2011273610A patent/AU2011273610B2/en active Active
- 2011-06-24 US US13/806,672 patent/US20130108751A1/en not_active Abandoned
- 2011-06-24 EP EP11727193.2A patent/EP2587943A1/fr not_active Withdrawn
- 2011-06-24 WO PCT/EP2011/060636 patent/WO2012000903A1/fr active Application Filing
- 2011-06-24 CN CN201180031408XA patent/CN102958390A/zh active Pending
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US2151644A (en) | 1936-04-13 | 1939-03-21 | Natural Food Products Company | Method and means for deaerating liquid food products |
US4259360A (en) * | 1979-04-16 | 1981-03-31 | Liquid Carbonic Corporation | Deoxygenation of liquids |
JP2001086963A (ja) * | 1999-07-21 | 2001-04-03 | Japan Organo Co Ltd | 液状食品及びその製造方法 |
FR2811292A1 (fr) | 2000-07-04 | 2002-01-11 | Air Liquide | Procede pour le conditionnement de produits perissables sous atmosphere modifiee contenant de l'hydrogene et produits ainsi conditionnes |
WO2005004643A2 (fr) | 2003-06-30 | 2005-01-20 | Tropicana Products, Inc. | Desaeration a froid dans la production de jus d'agrumes |
WO2006039674A2 (fr) | 2004-10-01 | 2006-04-13 | Tropicana Products, Inc. | Systeme et procede permettant d'insuffler de l'azote dans les jus d'agrumes |
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TALCOTT ER AL.: "Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis)", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 51, 2003, USA, pages 935 - 941, XP002621092, DOI: 10.1021/jf020769q * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3210477A1 (fr) * | 2016-02-25 | 2017-08-30 | Sodetech | Procédé et système de dégazage de produits alimentaires avec re-injection de fluides |
FR3048163A1 (fr) * | 2016-02-25 | 2017-09-01 | Sodetech | Procede et systeme de degazage et de re-injection de fluides de produits alimentaires |
Also Published As
Publication number | Publication date |
---|---|
FR2962010B1 (fr) | 2014-03-07 |
FR2962010A1 (fr) | 2012-01-06 |
EP2587943A1 (fr) | 2013-05-08 |
US20130108751A1 (en) | 2013-05-02 |
AU2011273610B2 (en) | 2014-06-26 |
AU2011273610A1 (en) | 2013-01-17 |
BR112012033707A2 (pt) | 2015-09-15 |
CN102958390A (zh) | 2013-03-06 |
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