WO2014030030A1 - Procédé de production de produit contenant du sucre à partir d'un fruit - Google Patents

Procédé de production de produit contenant du sucre à partir d'un fruit Download PDF

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Publication number
WO2014030030A1
WO2014030030A1 PCT/IB2012/054210 IB2012054210W WO2014030030A1 WO 2014030030 A1 WO2014030030 A1 WO 2014030030A1 IB 2012054210 W IB2012054210 W IB 2012054210W WO 2014030030 A1 WO2014030030 A1 WO 2014030030A1
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WO
WIPO (PCT)
Prior art keywords
fructose
glucose
column
fruit juice
enriched fraction
Prior art date
Application number
PCT/IB2012/054210
Other languages
English (en)
Inventor
Fabio Foraci
Veronica Vallini
Original Assignee
Naturalia Ingredients S.R.L.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Naturalia Ingredients S.R.L. filed Critical Naturalia Ingredients S.R.L.
Priority to PCT/IB2012/054210 priority Critical patent/WO2014030030A1/fr
Priority to CN201280075396.5A priority patent/CN104837376A/zh
Priority to KR1020157006112A priority patent/KR20150070097A/ko
Priority to IN1415DEN2015 priority patent/IN2015DN01415A/en
Priority to CA2882522A priority patent/CA2882522C/fr
Priority to JP2015527972A priority patent/JP2015527356A/ja
Priority to ARP130102943A priority patent/AR092175A1/es
Publication of WO2014030030A1 publication Critical patent/WO2014030030A1/fr
Priority to HK16101539.8A priority patent/HK1213440A1/zh

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C13B20/14—Purification of sugar juices using ion-exchange materials
    • C13B20/144—Purification of sugar juices using ion-exchange materials using only cationic ion-exchange material
    • 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
    • A23L2/78—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by ion-exchange
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C13K1/10—Crystallisation
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K11/00—Fructose

Definitions

  • the present invention relates to a method of producing a liquid or solid sugar product, in particular glucose and fructose, from fruit.
  • Producing sugar, such as glucose and fructose, from fruit juice, in particular grape juice, is known.
  • the juice obtained for example by pressing the fruit, is normally processed first to eliminate non- sugar components, and then by chromatography to separate the sugars, mainly glucose from fructose.
  • the resulting products in liquid form or later crystallized, are normally used in the food industry or consumed as they are, " for example, as sweeteners.
  • EP1734108 and EP2425723 describe a method of producing sugar products from grapes, in which a concentrated rectified must solution is chromatography processed to obtain a glucose solution and a fructose solution, which are then crystallized.
  • the juice obtained from crushing the grapes Prior to the chromatography stage, the juice obtained from crushing the grapes is clarified and demineralized, and then concentrated to the right concentration for chromatography processing.
  • the EP1734108 and EP2425723 method has the drawback of including no treatment to reduce the colour of the sugar solutions, and no control of the hydroxymethylfurfurol (HMF) content, which has crystallization inhibiting properties.
  • the chromatography process fails to provide for complete, satisfactory separation, and more specifically for correct, uniform extraction, of the glucose and fructose.
  • Figure 1 shows a chromatography system for separating a glucose solution and fructose solution in accordance with the present invention.
  • ⁇ juice' refers to grape juice, and in particular to juice obtained from crushing grapes .
  • the juice so formed is clarified, e.g. by adding gelatine, bentonite and carbon, and demineralized, e.g. on ion resins.
  • clarification and demineralization may be performed as described in EP2425723.
  • This stage produces a clarified, demineralized fruit juice with a sugar, in particular glucose and fructose, percentage of over 98%, e.g. 98.5%, with reference to the dry substance.
  • a sugar in particular glucose and fructose
  • the clarified, demineralized fruit juice is concentrated to reduce its water content, but without altering the composition of its solid portion.
  • the obtained concentrated juice also known as rectified concentrated must, is a colourless solution containing over 98%, with reference to the dry substance, of fructose and glucose, and the rest of which is made up of components such as alcohol, flavonoids and other polyphenols .
  • the concentrated concentrated rectified must is then heated to a temperature of 50-70°C, in particular 57-65°C, e.g. 60°C.
  • the concentrated concentrated rectified must has a viscosity ( ⁇ 10 mPa*s) allowing an uniform leading front during chromatography process.
  • the glucose and fructose in the juice can be separated effectively with no need for a high-pressure eluent, and above all without altering the stability of the sugars and/or deteriorating the chromatography resins.
  • the concentrated concentrated rectified must is then subjected to chromatographic separation, in particular on ion-exchange resins, more specifically on cation resins, and preferably on styrene-divinylbenzene resins derivatized with sulphone groups.
  • ion-exchange resins more specifically on cation resins, and preferably on styrene-divinylbenzene resins derivatized with sulphone groups.
  • the resins used may have the characteristics described in EP2425723.
  • Chromatographic separation is performed in a simulated fluid-bed system as shown in Figure 1.
  • the Figure 1 system comprises four columns : a, b, c and d, each with a pump (P, Pab, Pbc, Pcd) for pumping the circulating fluid, i.e. the eluent, through the columns .
  • a pump P, Pab, Pbc, Pcd
  • the four columns are filled with a cation resin, preferably styrene-divinylbenzene resin derivatized with sulphone groups .
  • the outlet of column a is connected to the inlet of column b by a line Cab fitted with pump Pab; the outlet of column b is connected to the inlet of column c by a line Cbc fitted with pump Pbc; the outlet of column c is connected to the inlet of column d by a line Ccd fitted with pump Pcd; the outlet of column d is connected to the inlet of pump P by a line C 2 ; and the outlet of pump P is connected to the inlet of column a by a line C x .
  • Eluent feed lines Da-Dd and concentrated rectified must feed lines Fa-Fd into separation circuit FC are connected to separation circuit FC close to the respective inlets of columns a-d.
  • Glucose extraction lines Ea-Ed for extracting a glucose-enriched fraction from separation circuit FC
  • fructose extraction lines Ra-Rd for extracting a fructose-enriched fraction from separation circuit FC
  • Eluent feed lines Da-Dd branch off from an eluent feed pipe D connected at one end to an eluent pump P D ; and concentrated rectified must feed lines Fa-Fd branch off from a concentrated rectified must feed pipe F connected at one end to a concentrated rectified must pump P K .
  • Open-close valves VDa-VDd are installed along respective eluent feed lines Da-Dd; and open-close valves VFa-VFd are installed along respective concentrated rectified must feed lines Fa-Fd.
  • Open-close valves VEa-VEd are installed along respective glucose extraction lines Ea-Ed; and open- close valves VRa-VRd are installed along respective fructose extraction lines Ra-Rd.
  • Glucose extraction lines Ea-Ed are connected to a glucose extraction pipe E.
  • Fructose extraction lines Ra-Rd are connected to a fructose extraction pipe R.
  • the Figure 1 system operates as follows.
  • eluent - preferably deionized water or at any rate water with a low calcium content, which acts as the circulating fluid - one of eluent feed lines Da-Dd, one of glucose extraction lines Ea-Ed, one of concentrated rectified must feed lines Fa-Fd and one of fructose extraction lines Ra-Rd are connected so as to be positioned in the following order: eluent feed line, glucose extraction line, concentrated rectified must feed line, fructose extraction line along the direction of the circulation fluid in the separation circuit FC, through opening and closing of valves VDa-VDd, VEa-VEd, VFa-VFd and VRa-VRd.
  • eluent feed line Da glucose extraction line Ea
  • concentrated rectified must feed line Fc and fructose extraction line Rc are connected to separation circuit FC by opening valves VDa, VEa, VFc, VRc and closing all the other valves.
  • the resin- retained glucose is eluted by the eluent from line Da, and is transferred to the circulating fluid in separation circuit FC.
  • the circulating fluid therefore contains roughly no glucose. This concentration increases as the circulating fluid flows through column a, and, at the outlet of column a, the circulating fluid contains a large amount of glucose (glucose-enriched fraction) , part of which is extracted from the separation circuit by glucose extraction line Ea and collected in a glucose tank, and the rest of which is fed into column b.
  • the glucose in the concentrated rectified must from line Fc and in the circulating fluid is retained by the resin, and the fructose previously retained by the resin in column c is transferred to the circulating fluid.
  • the circulating fluid therefore contains roughly no glucose, whereas the fructose concentration increases as the circulating fluid flows through column c.
  • the circulating fluid from column c and containing a large amount of fructose is partly extracted by fructose extraction line Rc and collected in a fructose tank, and partly fed into column d.
  • valves VDa, VEa, VFc, VRc are closed and valves VDb, VEb, VFd, VRd are opened. Opening and closing the valves above determines a transfer of the elution zone IV from column a to column b, of the concentration zone III from column b to column c, of the refining zone II from column c to column d, and of the adsorption zone I from column d to column a.
  • column b the resin- retained glucose is therefore eluted by the eluent from line Db; and the circulating fluid from column b (glucose-enriched fraction) is partly extracted by glucose extraction line Eb and collected in a glucose tank, and the rest fed into column c along line Cbc .
  • column c the glucose in the circulating fluid from column b is retained by the resin, and the fructose, retained by the resin to a lesser degree, is transferred to the circulating fluid, so the glucose concentration in the circulating fluid decreases, while the fructose concentration increases as the circulating fluid flows through column c.
  • the circulating fluid from column c is fed into column d together with the concentrated rectified must from concentrated rectified must feed line Fd.
  • column d the glucose in the concentrated rectified must and in the circulating fluid is retained by the resin, and the fructose is transferred to the circulating fluid.
  • part of the circulating fluid (fructose-enriched fraction) is extracted by fructose extraction line Rd and collected in a fructose tank, and the rest is fed into column a.
  • column a the glucose and fructose in the circulating fluid are retained by the resin, so the circulating fluid from column a has no glucose and no fructose, and is fed back into column b.
  • valves After a given time interval (6.5 minutes), valves
  • VDb, VEb, VFd, VRd are closed and valves VDc, VEc, VFa, VRa are opened. Opening and closing the valves above determines a transfer of the elution zone IV from column b to column c, of the concentration zone III from column c to column d, of the refining zone II from column d to column a, and of the adsorption zone I from column a to column b; and the process is repeated as described above .
  • Chromatographic separation is performed at a temperature of 50-70°C, and more specifically of 57- 65°C, e.g. 60°C.
  • the glucose and fructose in the juice can be separated effectively with no need for a high-pressure eluent, and above all without altering the stability of the sugars and/or deteriorating the chromatography resins.
  • the concentrated rectified must and the sugars in it are kept several days in the system.
  • the sugar molecule remains in the process solutions in the system for a period of 5-10 days, and at temperatures of 70-28°C, so a certain amount of HMF, however small, is inevitably produced.
  • excessive amounts of hydroxymethylfurfurol may render the crystallization stage ineffective and greatly reduce crystallization efficiency.
  • hydroxymethylfurfurol is a known fructose crystallization inhibitor.
  • the chromatographic separation stage is therefore followed by a filtration stage using carbon filters (e.g. active-carbon - 3 micron filtration BECODISC Filters ® ) which, in addition to reducing the colour of the chromatography eluate, also retains the HMF contained in it, to achieve a high degree of crystallization efficiency.
  • carbon filters e.g. active-carbon - 3 micron filtration BECODISC Filters ®
  • Temperature is preferably maintained constant at both the chromatographic and filtration stages.
  • the post-filtration fructose- and glucose-enriched fractions are then concentrated, e.g. in steam concentrators, to the Brix required to produce liquid sugar products for consumption or crystallization roughly 88° Brix for fructose and 75° Brix for glucose.
  • the glucose- enriched fraction is over 86% pure, and the fructose- enriched fraction over 96% pure.
  • Chromatographic separation, filtration and concentration are performed at a preferably constant temperature of 50-70°C, and more specifically 57-65°C, e.g. 60°C.
  • the liquid sugar products obtained may then be crystallized by cooling - and possibly inseminating fructose or glucose crystals - from a temperature of 50- 70°C to a temperature of 25-30°C.
  • These crystallization temperatures as opposed to the 12-13°C temperatures used in known methods , have the advantage of improving sugar crystallization efficiency and greatly reducing energy consumption.
  • the crystallized end products obtained are over 99% pure .

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Emergency Medicine (AREA)
  • General Health & Medical Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Treatment Of Liquids With Adsorbents In General (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Analytical Chemistry (AREA)
  • Saccharide Compounds (AREA)
  • Chemical Kinetics & Catalysis (AREA)

Abstract

L'invention concerne un procédé de production d'un produit contenant du sucre à partir d'un fruit, lequel procédé comprend les étapes suivantes : a) utiliser un jus de fruit contenant du glucose et du fructose; b) déminéraliser et décolorer le jus de fruit afin d'obtenir un jus de fruit clarifié et déminéralisé; c) concentrer le jus de fruit clarifié et déminéralisé afin d'obtenir un jus de fruit clarifié et déminéralisé concentré; et d) séparer le jus de fruit clarifié, déminéralisé et concentré par chromatographie afin d'obtenir au moins une fraction enrichie en glucose et au moins une fraction enrichie en fructose; le procédé comprend, après l'étape d), une étape e) consistant à filtrer la fraction enrichie en glucose et la fraction enrichie en fructose sur un filtre au carbone. Les étapes d) et e) sont effectuées à une température de 50-70°C.
PCT/IB2012/054210 2012-08-20 2012-08-20 Procédé de production de produit contenant du sucre à partir d'un fruit WO2014030030A1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
PCT/IB2012/054210 WO2014030030A1 (fr) 2012-08-20 2012-08-20 Procédé de production de produit contenant du sucre à partir d'un fruit
CN201280075396.5A CN104837376A (zh) 2012-08-20 2012-08-20 从水果中制备糖产品的方法
KR1020157006112A KR20150070097A (ko) 2012-08-20 2012-08-20 과일로부터 설탕 제품을 제조하는 방법
IN1415DEN2015 IN2015DN01415A (fr) 2012-08-20 2012-08-20
CA2882522A CA2882522C (fr) 2012-08-20 2012-08-20 Procede de production de produit contenant du sucre a partir d'un fruit
JP2015527972A JP2015527356A (ja) 2012-08-20 2012-08-20 果物から砂糖製品を製造する方法
ARP130102943A AR092175A1 (es) 2012-08-20 2013-08-20 Metodo para obtener un producto de azucar a partir de frutas
HK16101539.8A HK1213440A1 (zh) 2012-08-20 2016-02-12 從水果中製備糖產品的方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2012/054210 WO2014030030A1 (fr) 2012-08-20 2012-08-20 Procédé de production de produit contenant du sucre à partir d'un fruit

Publications (1)

Publication Number Publication Date
WO2014030030A1 true WO2014030030A1 (fr) 2014-02-27

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2012/054210 WO2014030030A1 (fr) 2012-08-20 2012-08-20 Procédé de production de produit contenant du sucre à partir d'un fruit

Country Status (8)

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JP (1) JP2015527356A (fr)
KR (1) KR20150070097A (fr)
CN (1) CN104837376A (fr)
AR (1) AR092175A1 (fr)
CA (1) CA2882522C (fr)
HK (1) HK1213440A1 (fr)
IN (1) IN2015DN01415A (fr)
WO (1) WO2014030030A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3560571A1 (fr) * 2018-04-23 2019-10-30 Novasep Process Procede de purification de fructose
US11987853B2 (en) 2018-04-23 2024-05-21 Novasep Process Solutions Method for chromatographic purification of viscous loads

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105132593A (zh) * 2015-09-18 2015-12-09 山东创利添加剂研发科技有限公司 一种利用玉米秸秆制取结晶果糖和结晶葡萄糖的方法
US20210000141A1 (en) 2018-03-23 2021-01-07 Suntory Holdings Limited Aroma-free fruit juice

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003016577A1 (fr) * 2001-08-15 2003-02-27 Getec Guanabara Química Industrial S.A. Production de fructose cristallin presentant une purete elevee
WO2006125286A1 (fr) * 2005-05-24 2006-11-30 Getec Guanabara Química Industrial S.A. Procede de production de dextrose cristalline anhydre sans pyrogene a haute purete a partir du saccharose
EP1734108A1 (fr) 2005-06-13 2006-12-20 Cantine Foraci S.r.l. Procédé et installation pour la fabrication de produits sucrés à partir de raisins
FR2912036A1 (fr) * 2007-02-01 2008-08-08 Nutritis Sirops de sucres de fruits a haute teneur en fructose,et procede de preparation.
EP2292803A1 (fr) * 2009-07-07 2011-03-09 Danisco A/S Procédé de séparation
EP2425723A1 (fr) 2010-09-07 2012-03-07 Cantine Foraci S.r.l. Procédé et installation de production de produits de sucre à partir de raisin

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US5230742A (en) * 1987-02-02 1993-07-27 A. E. Staley Manufacturing Co. Integrated process for producing crystalline fructose and high-fructose, liquid-phase sweetener
ATE176503T1 (de) * 1991-08-20 1999-02-15 Staley Mfg Co A E Fruktose und dextrose enthaltender flüssiger süssstoff
US6622097B2 (en) * 2001-06-28 2003-09-16 Robert R. Hunter Method and apparatus for reading and controlling electric power consumption
CN101177716A (zh) * 2007-12-12 2008-05-14 江南大学 一种从果葡糖浆中分离提纯葡萄糖、果糖和低聚多糖的方法
CN102326728B (zh) * 2011-06-30 2012-12-19 山东香驰健源生物科技有限公司 一种除去果葡糖浆中的5-羟甲基糠醛的方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003016577A1 (fr) * 2001-08-15 2003-02-27 Getec Guanabara Química Industrial S.A. Production de fructose cristallin presentant une purete elevee
WO2006125286A1 (fr) * 2005-05-24 2006-11-30 Getec Guanabara Química Industrial S.A. Procede de production de dextrose cristalline anhydre sans pyrogene a haute purete a partir du saccharose
EP1734108A1 (fr) 2005-06-13 2006-12-20 Cantine Foraci S.r.l. Procédé et installation pour la fabrication de produits sucrés à partir de raisins
FR2912036A1 (fr) * 2007-02-01 2008-08-08 Nutritis Sirops de sucres de fruits a haute teneur en fructose,et procede de preparation.
EP2292803A1 (fr) * 2009-07-07 2011-03-09 Danisco A/S Procédé de séparation
EP2425723A1 (fr) 2010-09-07 2012-03-07 Cantine Foraci S.r.l. Procédé et installation de production de produits de sucre à partir de raisin

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3560571A1 (fr) * 2018-04-23 2019-10-30 Novasep Process Procede de purification de fructose
WO2019206841A1 (fr) * 2018-04-23 2019-10-31 Novasep Process Procede de purification de fructose
US11661635B2 (en) 2018-04-23 2023-05-30 Novasep Process Solutions Fructose purification method
US11987853B2 (en) 2018-04-23 2024-05-21 Novasep Process Solutions Method for chromatographic purification of viscous loads

Also Published As

Publication number Publication date
AR092175A1 (es) 2015-03-25
CA2882522C (fr) 2019-03-19
JP2015527356A (ja) 2015-09-17
KR20150070097A (ko) 2015-06-24
CA2882522A1 (fr) 2014-02-27
HK1213440A1 (zh) 2016-07-08
CN104837376A (zh) 2015-08-12
IN2015DN01415A (fr) 2015-07-03

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