WO2021112775A2 - Durian preservation process by high temperature pasteurization - Google Patents
Durian preservation process by high temperature pasteurization Download PDFInfo
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- WO2021112775A2 WO2021112775A2 PCT/TH2020/000078 TH2020000078W WO2021112775A2 WO 2021112775 A2 WO2021112775 A2 WO 2021112775A2 TH 2020000078 W TH2020000078 W TH 2020000078W WO 2021112775 A2 WO2021112775 A2 WO 2021112775A2
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- durian
- pasteurization
- flesh
- temperature
- high temperature
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- the present invention relates generally to the field of food engineering. More particularly, the present invention relates to preservation of durian by pasteurization at high temperature.
- durian is a popular fruit owing to its unique flavor and various desirable properties. At present, the local consumption and export of durian are steadily increasing. There is, however, no way to keep fresh durian fresh for an extended period, even though fresh durian is more popular to eat than processed durian.
- the inventor has experimented using his experience and intuition.
- the inventor who has experience in using pasteurization methods for preserving various types of food had hypothesized that durian itself can be pasteurized if one can find the time to heat and the time to cool durian flesh to the right temperature. He then began to experiment until he got to know the temperature and the suitable time for pasteurization of durian and submitted a Thai patent application on 11 April 2018 as application number 1801002201. At that time, however, he did not have the equipment to be able to test the pasteurization of durian to temperatures above 100 degree Celsius.
- This invention relates to the preservation of durian by high temperature pasteurization in order to preserve durian flesh to be in a condition similar to fresh durian for an extended period.
- the process for preserving durian by high temperature pasteurization consisting of the step of selecting durian flesh, the step for preparing durian flesh, the pasteurization step, and the storage step before marketing, that is characterized by the following specifics:
- durian flesh In the process of selecting durian flesh, the ripeness of durian is between 60 and 90% and the average pH value of durian flesh must be between 5 and 7.
- the durian flesh In the step for preparing durian flesh, the durian flesh must be put into packagings that can be hermetically sealed and can withstand the pressure and heat during the pasteurization process.
- the pasteurization process is specified by the desired temperature in the durian flesh, ranging from 101 degree Celsius to 120 degree Celsius for a period of from 30 minutes to 4 hours. When the temperature of the durian flesh reaches the set temperature the pasteurization equipment will keep the temperature stable for at least 5 minutes but not more than 25 minutes. When the specified time period for constant temperature has been reached, the pasteurizing equipment will decrease the temperature of the durian flesh down to a value that can be chosen from 3 degree Celsius to 5 degree Celsius. This cooling time can take from 30 minutes to not more than 4 hours. All the desired temperatures and heating-cooling rate parameters may be manually controlled or automatically programmed into the equipment used.
- Another aspect of this invention is directed towards the packaging of durian flesh, which may be of any size or appearance as long as it can contain durian flesh.
- the packaging of durian flesh may be made of any material that can be hermetically sealed and can withstand the pressure and heat involved during the pasteurization processes at a given temperature.
- the packaging containing durian flesh can be a vacuum container.
- the packaging containing durian flesh may have a lid that can be opened at any part of the package.
- the pasteurization step may utilize plates, made of aluminum or any other material that can withstand the heat and pressure during pasteurization, in the installation or support of the packaging containing durian flesh in order to prevent the packaging from breaking during pasteurization within the pasteurization chamber or any other device that can function in the same way.
- the reduction in temperature of the pasteurization equipment may be done within one piece of equipment, or on other piece of equipment, or by moving the packaging to another piece of pasteurizing equipment.
- Figure 1 shows an image of durian flesh packed in a hermetically sealed packaging.
- Figure 2 shows a top-view image of the hermetically sealed package.
- Figure 3 shows an image of a hermetically sealed package when attached to an aluminum plate.
- Figure 4 shows an image of a pasteurizing chamber for hot water spray pasteurization.
- Figure 5 shows an image of preparing settings on the pasteurizing chamber for the pasteurization step.
- Figure 6 shows an image of preparation before placing a hermetically sealed package into the pasteurization process.
- Figure 7 shows an image of preparation before placing a hermetically sealed package into the pasteurization process.
- Figure 8 shows an image of the system settings for the pasteurization process.
- Figure 9 shows an image of a hermetically sealed package before entering the pasteurization process.
- Figure 10 shows an image of a hermetically sealed package after the pasteurization step.
- the durian preservation process by high temperature pasteurization consists of the step of selecting durian flesh, the step for preparing durian flesh, the pasteurization step and the storage before marketing step.
- durian flesh When the durians are received from durian growers or from a commercial source of durian, their condition has to be checked.
- the condition of durian does not refer to the appearance of the outer covering skin but refers to the flesh of durian.
- Durian that can be used in this present invention must be 60 to 90 percent ripe only and have an average pH value of 5 to 7 as measured by random sampling.
- the durian flesh When the durian flesh is removed from its cell in the husk, it may be cut into smaller pieces. The seeds must be removed at this stage because the latex produced during the pasteurization step will cause the appearance of the durian flesh to change.
- the pasteurization step can begin.
- the packagings are placed together by attaching the side with lid to the plate made of aluminum ( Figure 3) or other material that helps hold any part of the packagings that may rupture due to the pressure in the pasteurization chamber.
- the hot water spray in pasteurizing chamber ( Figure 4) is then set up by having the equipment adjust the temperature as determined by the inventor ( Figure 5).
- the packagings are inspected again before being installed inside the pasteurizing chamber.
- the pasteurization step begins.
- the programmed desired temperature, measured at the durian flesh may be from 60 degree Celsius to not more than 120 degree Celsius.
- the chamber equipment starts to spray hot water, which increases the temperature in the durian flesh. This step takes from 30 minutes to no more than 4 hours depending on the set temperature and the heating rate of the chamber.
- the chamber equipment keeps the temperature constant for at least 5 minutes but not more than 25 minutes.
- the chamber equipment reduces the temperature of the durian flesh to a value between 3 degree Celsius and 5 degree Celsius. This step takes from 30 minutes to not more than 4 hours depending on the set temperature and the cooling rate of the chamber.
- the packaging is immediately removed from the pasteurizing chamber and the storage step begins.
- the pasteurized packagings are stored at a temperature between 1 degree Celsius and not more than 8 degree Celsius, which will yield the shelf life of preserved durian flesh from 3 to 12 months, depending on the choice of heating time and temperature.
- durian pasteurization can be accomplished using other equipment, by setting the temperature and time of the heating and cooling phases in the same way as disclosed above in, for example, a water boiler.
- the pasteurization process starts by heating the packagings in the hot water boiler.
- One or more packagings can be put in the boiler up to the full size of the boiler, which may not be equal in boilers of different sizes.
- the boiler is to be heated to a temperature from 60 degree Celsius to not more than 120 degree Celsius.
- the temperature inside the boiler is kept constant for at least 5 minutes but not more than 25 minutes.
- the temperature may be reduced or the entire packagings may be moved into a container of cold water.
- This reduction in temperature of the original boiler or the moving of the packaging into a new container is done to reduce the temperature of the durian flesh to between 3 degree Celsius and 5 degree Celsius.
- This cooling takes from 30 minutes to not more than 4 hours depending on the set temperature and the cooling rate of the water container.
- the packaging When the temperature inside the durian flesh decreases to the set temperature, the packaging is to be immediately removed from the pasteurization equipment and the storage step begins.
- the pasteurized packagings are stored at a temperature between 1 degree Celsius and not more than 8 degree Celsius, which will make the shelf life of preserved fresh durian from 3 to 12 months, depending on the choice of heating temperature and duration.
- durian pasteurization can be accomplished using other equipment, by setting the temperature and time of the heating and cooling phases in the same way as disclosed above utilizing, for example, heating in an oven or an oven room and cooling with any other applicable processes.
- the pasteurization process starts by heating the durian packagings in an oven or oven room.
- One or more packagings can be placed in the oven or oven room up to the full size of the oven or oven room, which may not be the same in ovens or oven rooms of different sizes.
- the desired temperature of the oven or oven room is then set at a value from 60 degree Celsius to not more than 120 degree Celsius.
- the heat will increase the temperature inside the durian flesh. This step takes from 30 minutes to no more than 4 hours depending on the set temperature and the heating rate. When the temperature inside the durian flesh reaches the set temperature, the temperature is kept constant for at least 5 minutes but not more than 25 minutes.
- the temperature of the original oven or oven room may be reduced or all packagings may be moved to a cold room, in order to decrease the temperature inside the durian flesh to between 3 degree Celsius and 5 degree Celsius. This step takes from 30 minutes to not more than 4 hours depending on the set temperature and the cooling rate.
- the packagings are to be immediately removed from the cold room or the oven or oven room and the storage step begins.
- the pasteurized packagings are stored at a temperature between 1 degree Celsius and not more than 8 degree Celsius, which will result in the shelf life of the pasteurized durian flesh from 3 - 12 months, depending on the choice of temperature and duration of heating.
- durian pasteurization can be accomplished using other equipment by setting the temperature and time of the heating and cooling phases in the same way as disclosed above, in a manual or automatic manner. Inventor’s improvements on this invention that occurred after the filing date of this application may not be disclosed as part of the present invention.
- this invention involves a process that provides heat and reduces the temperature with a pasteurization chamber which can spray hot water and reduce the temperature by cold water spray.
- a pasteurization chamber which can spray hot water and reduce the temperature by cold water spray.
- Other additional processes described can also be used.
- the process of heating and lowering the temperature with a pasteurizing chamber which can increase the temperature by spraying hot water and lowering the temperature by spraying cold water is quite flexible in providing a variety of temperatures to meet the needs of the inventor.
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Abstract
The process for preserving durian by high temperature pasteurization focuses on pasteurization of durian at a temperature higher than 100 degree Celsius, which results in preserving the freshness of the durian flesh from three months to a year when the pasteurized durian is stored at an appropriate temperature.
Description
DURIAN PRESERVATION PROCESS BY HIGH TEMPERATURE PASTEURIZATION
Technical Field
The present invention relates generally to the field of food engineering. More particularly, the present invention relates to preservation of durian by pasteurization at high temperature.
Background Art
In Thailand up to now, there have been a variety of food processing techniques to preserve food and increase enjoyment in food consumption. Durian is a popular fruit owing to its unique flavor and various desirable properties. At present, the local consumption and export of durian are steadily increasing. There is, however, no way to keep fresh durian fresh for an extended period, even though fresh durian is more popular to eat than processed durian.
The inventor has experimented using his experience and intuition. In the beginning, the inventor, who has experience in using pasteurization methods for preserving various types of food had hypothesized that durian itself can be pasteurized if one can find the time to heat and the time to cool durian flesh to the right temperature. He then began to experiment until he got to know the temperature and the suitable time for pasteurization of durian and submitted a Thai patent application on 11 April 2018 as application number 1801002201. At that time, however, he did not have the equipment to be able to test the pasteurization of durian to temperatures above 100 degree Celsius.
Later, the inventor had the opportunity to experiment with a hot water pasteurizer (water spray retort) that can raise the temperature of packagings containing durian flesh to above 100 degree Celsius. After he successfully experimented and adjusted the temperature and pasteurizing durations, he wishes to disclose the said process in a new patent application.
Summary of the Invention
This invention relates to the preservation of durian by high temperature pasteurization in order to preserve durian flesh to be in a condition similar to fresh durian for an extended period. The process for preserving durian by high temperature pasteurization consisting of the step of selecting durian flesh, the step for preparing durian flesh, the pasteurization step, and the storage step before marketing, that is characterized by the following specifics:
In the process of selecting durian flesh, the ripeness of durian is between 60 and 90% and the average pH value of durian flesh must be between 5 and 7.
In the step for preparing durian flesh, the durian flesh must be put into packagings that can be hermetically sealed and can withstand the pressure and heat during the pasteurization process.
The pasteurization process is specified by the desired temperature in the durian flesh, ranging from 101 degree Celsius to 120 degree Celsius for a period of from 30 minutes to 4 hours. When the temperature of the durian flesh reaches the set temperature the pasteurization equipment will keep the temperature stable for at least 5 minutes but not more than 25 minutes. When the specified time period for constant temperature has been reached, the pasteurizing equipment will decrease the temperature of the durian flesh down to a value that can be chosen from 3 degree Celsius to 5 degree Celsius. This cooling time can take from 30 minutes to not more than 4 hours. All the desired temperatures and heating-cooling rate parameters may be manually controlled or automatically programmed into the equipment used.
Another aspect of this invention is directed towards the packaging of durian flesh, which may be of any size or appearance as long as it can contain durian flesh.
In another aspect of this invention, the packaging of durian flesh may be made of any material that can be hermetically sealed and can withstand the pressure and heat involved during the pasteurization processes at a given temperature.
In another aspect of the invention, the packaging containing durian flesh can be a vacuum container.
In another aspect of the invention, the packaging containing durian flesh may have a lid that can be opened at any part of the package.
In yet another aspect of the invention, the pasteurization step may utilize plates, made of aluminum or any other material that can withstand the heat and pressure during pasteurization, in the installation or support of the packaging containing durian flesh in order to prevent the packaging from breaking during pasteurization within the pasteurization chamber or any other device that can function in the same way.
In another aspect of the invention, the reduction in temperature of the pasteurization equipment may be done within one piece of equipment, or on other piece of equipment, or by moving the packaging to another piece of pasteurizing equipment.
The various purposes and characteristics of these and other aspects of this invention will be more apparent when considered together with the attached drawings and the details of the invention in the best form which will be further described.
Brief Description of Drawings
Figure 1 shows an image of durian flesh packed in a hermetically sealed packaging.
Figure 2 shows a top-view image of the hermetically sealed package.
Figure 3 shows an image of a hermetically sealed package when attached to an aluminum plate.
Figure 4 shows an image of a pasteurizing chamber for hot water spray pasteurization.
Figure 5 shows an image of preparing settings on the pasteurizing chamber for the pasteurization step.
Figure 6 shows an image of preparation before placing a hermetically sealed package into the pasteurization process.
Figure 7 shows an image of preparation before placing a hermetically sealed package into the pasteurization process.
Figure 8 shows an image of the system settings for the pasteurization process.
Figure 9 shows an image of a hermetically sealed package before entering the pasteurization process.
Figure 10 shows an image of a hermetically sealed package after the pasteurization step.
Detailed Description of the Invention
The description of this invention is made by giving an example of invention and referenced by using drawings as examples that help to describe the invention more clearly. The same parts in these drawings are represented by the same reference number. Without limitation in any way, the scope of the invention will be in accordance with the claims.
The durian preservation process by high temperature pasteurization consists of the step of selecting durian flesh, the step for preparing durian flesh, the pasteurization step and the storage before marketing step.
The process begins with the step of selecting durian flesh. When the durians are received from durian growers or from a commercial source of durian, their condition has to be checked. The condition of durian does not refer to the appearance of the outer covering skin but refers to the flesh of durian. Durian that can be used in this present invention must be 60 to 90 percent ripe only and have an average pH value of 5 to 7 as measured by random sampling.
In case the ripeness or the pH of durian does not meet the above requirements, such fruit cannot enter the preservation process according to this invention.
When the durian flesh is removed from its cell in the husk, it may be cut into smaller pieces. The seeds must be removed at this stage because the latex produced during the pasteurization step will cause the appearance of the durian flesh to change.
When the durian flesh with desired properties have been collected, it will have to be prepared for pasteurization. This step is needed since the flesh must be separated and put in appropriate packagings before pasteurization. (Figure 1).
These packagings can be made in any shape using any either transparent or opaque material as long as they can be completely (hermetically) sealed and can withstand pressure and heat in the pasteurization process. Possibilities include vacuum packaging. Once the durian flesh is put into the packaging, a lid can be installed on the packaging so that it can be opened in a suitable manner (Figure 2).
When the durian flesh is packed in the packaging, the pasteurization step can begin. The packagings are placed together by attaching the side with lid to the plate made of aluminum (Figure 3) or other material that helps hold any part of the packagings that may rupture due to the pressure in the pasteurization chamber. The hot water spray in pasteurizing chamber (Figure 4) is then set up by having the equipment adjust the temperature as determined by the inventor (Figure 5).
Once the settings of the pasteurizing parameters have been verified, the packagings are inspected again before being installed inside the pasteurizing chamber. The pasteurization step begins.
The programmed desired temperature, measured at the durian flesh, may be from 60 degree Celsius to not more than 120 degree Celsius.
The chamber equipment starts to spray hot water, which increases the temperature in the durian flesh. This step takes from 30 minutes to no more than 4 hours depending on the set temperature and the heating rate of the chamber.
When the temperature inside the durian flesh reaches the set temperature, the chamber equipment keeps the temperature constant for at least 5 minutes but not more than 25 minutes.
When the specified period has expired, the chamber equipment reduces the temperature of the durian flesh to a value between 3 degree Celsius and 5 degree Celsius. This step takes from 30 minutes to not more than 4 hours depending on the set temperature and the cooling rate of the chamber.
When the temperature inside the durian flesh decreases to the set temperature, the packaging is immediately removed from the pasteurizing chamber and the storage step begins. The pasteurized packagings are stored at a temperature between 1 degree Celsius and not more than 8 degree Celsius, which will yield the shelf life of preserved durian flesh from 3 to 12 months, depending on the choice of heating time and temperature.
In addition to the foregoing procedure, durian pasteurization can be accomplished using other equipment, by setting the temperature and time of the heating and cooling phases in the same way as disclosed above in, for example, a water boiler.
The pasteurization process starts by heating the packagings in the hot water boiler. One or more packagings can be put in the boiler up to the full size of the boiler, which may not be equal in boilers of different sizes.
The boiler is to be heated to a temperature from 60 degree Celsius to not more than 120 degree Celsius.
Once the temperatures and durations has been set on the boiler, hot water will increase the temperature inside the durian flesh. This step takes from 30 minutes to no more than 4 hours depending on the set temperature and the heating rate of the boiler.
When the temperature inside the durian flesh reaches the set temperature, the temperature inside the boiler is kept constant for at least 5 minutes but not more than 25 minutes.
When the specified period has expired, the temperature may be reduced or the entire packagings may be moved into a container of cold water. This reduction in temperature of the original boiler or the moving of the packaging into a new container is done to reduce the temperature of the durian flesh to between 3 degree Celsius and 5 degree Celsius. This cooling takes from 30 minutes to not more than 4 hours depending on the set temperature and the cooling rate of the water container.
When the temperature inside the durian flesh decreases to the set temperature, the packaging is to be immediately removed from the pasteurization equipment and the storage step begins. The pasteurized packagings are stored at a temperature between 1 degree Celsius and not more than 8 degree Celsius, which will make the shelf life of preserved fresh durian from 3 to 12 months, depending on the choice of heating temperature and duration.
In addition to the foregoing procedure, durian pasteurization can be accomplished using other equipment, by setting the temperature and time of the heating and cooling phases in the same way as disclosed above utilizing, for example, heating in an oven or an oven room and cooling with any other applicable processes.
The pasteurization process starts by heating the durian packagings in an oven or oven room. One or more packagings can be placed in the oven or oven room up to the full size of the oven or oven room, which may not be the same in ovens or oven rooms of different sizes.
The desired temperature of the oven or oven room is then set at a value from 60 degree Celsius to not more than 120 degree Celsius.
Once the temperature has been set, the heat will increase the temperature inside the durian flesh. This step takes from 30 minutes to no more than 4 hours depending on the set temperature and the heating rate.
When the temperature inside the durian flesh reaches the set temperature, the temperature is kept constant for at least 5 minutes but not more than 25 minutes.
When the specified period has expired, the temperature of the original oven or oven room may be reduced or all packagings may be moved to a cold room, in order to decrease the temperature inside the durian flesh to between 3 degree Celsius and 5 degree Celsius. This step takes from 30 minutes to not more than 4 hours depending on the set temperature and the cooling rate.
When the temperature inside the durian flesh decreases to the set temperature, the packagings are to be immediately removed from the cold room or the oven or oven room and the storage step begins. The pasteurized packagings are stored at a temperature between 1 degree Celsius and not more than 8 degree Celsius, which will result in the shelf life of the pasteurized durian flesh from 3 - 12 months, depending on the choice of temperature and duration of heating.
In addition to the foregoing procedure, durian pasteurization can be accomplished using other equipment by setting the temperature and time of the heating and cooling phases in the same way as disclosed above, in a manual or automatic manner. Inventor’s improvements on this invention that occurred after the filing date of this application may not be disclosed as part of the present invention.
Best Mode for Carrying Out the Invention
As mentioned in the Detailed Description of the Invention, this invention involves a process that provides heat and reduces the temperature with a pasteurization chamber which can spray hot water and reduce the temperature by cold water spray. Other additional processes described can also be used. The process of heating and lowering the temperature with a pasteurizing chamber which can increase the temperature by spraying hot water and lowering the temperature by spraying cold water, however, is quite flexible in providing a variety of temperatures to meet the needs of the inventor.
Claims
1. Process for preserving durian by high temperature pasteurization consisting of The step of selecting durian flesh,
The step of preparing durian flesh,
The pasteurization step,
The storage step, characterized in that the durian flesh is selected such that the ripeness of the durian is between 60 and 90 percent and the average acidity (pH) of the durian flesh is between 5 and 7; the durian flesh must be arranged in packagings that is hermetically sealed and can withstand the pressure and heat applied during the pasteurization process that begins by setting the desired temperature of the durian flesh, which can be selected from 101 degree Celsius to not more than 120 degree Celsius, taking 30 minutes but not more than 4 hours to heat to the set temperature and holding the temperature stable for at least 5 minutes to no more than 25 minutes and then reducing the temperature of the durian flesh down to a value between 3 and 5 degree Celsius within 30 minutes to 4 hours.
2. Method of preserving durian using high temperature pasteurization as in claim 1, wherein the durian flesh selection process, the seeds are removed from the flesh of the durian.
3. Method of preserving durian using high temperature pasteurization as in claim 1, where the packaging containing the durian flesh may be of any size or appearance as long as they can contain the durian flesh.
4. Method of preserving durian using high temperature pasteurization as in claim 1, where packagings containing the durian flesh may be made of any material that can be hermetically sealed and able to withstand the pressure and heat applied during the pasteurization process.
5. Method of preserving durian using high temperature pasteurization as in claim 1, where the packagings containing durian meat can be vacuum packaging.
6. Method for preserving durian using high temperature pasteurization as in claim 1, where the packaging containing durian meat can incorporate one or more lids on any part of the packaging.
7. Method for preserving durian with high temperature pasteurization as in claim 1, wherein the step of pasteurization may utilize one or more plates, made of aluminum or any other material that can withstand the heat and pressure applied during the pasteurization step, for installing the packagings containing durian flesh in order to prevent the packagings from breaking during
pasteurization inside the pasteurization apparatus, which could be a pasteurizing chamber or any other device that achieves the same results in the same manner.
8. Method of preserving durian using high temperature pasteurization as in claim 1, where the temperature reduction used for pasteurization may be achieved in the same device in which the durian is heated, or in any other cooling equipment, or the durian packagings can be moved to cool in any other pasteurization equipment.
9. Method for preserving durian using high temperature pasteurization as in claim 1, wherein the storage step before sale, the pasteurized durian must be kept between 1 to 8 degree Celsius.
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JP2001103907A (en) * | 1999-10-12 | 2001-04-17 | G F Gijutsu Kaihatsu:Kk | Method for processing perishable edible plant into food |
CN1917771A (en) * | 2003-05-21 | 2007-02-21 | 大卫·B·林顿 | Method for low pressure, low temperature cooking via the lintonizingtm process |
US20060034980A1 (en) * | 2004-08-10 | 2006-02-16 | Perdue Richard R | Packaged pasteurized fresh fruits and a method for production |
CA2691557A1 (en) * | 2007-07-02 | 2009-01-08 | Buhler Barth Ag | Method for the surface-pasteurization and -sterilization of pieces of food |
US20090196959A1 (en) * | 2008-02-06 | 2009-08-06 | Fresh Express, Inc. | Fresh Pineapple Spear Pasteurization Process and Product |
WO2013039379A2 (en) * | 2011-09-15 | 2013-03-21 | Mak Moon Yee | An odour resistant packaged fruit and a method of packing a fruit to prevent odour emission |
CN103652535A (en) * | 2013-11-30 | 2014-03-26 | 朱春梅 | Preparation method of durian honey |
CN109195459A (en) * | 2016-05-26 | 2019-01-11 | Cj第制糖株式会社 | The processed food for preparing the method for processed food and being prepared with same method |
CN106136135B (en) * | 2016-07-05 | 2019-06-11 | 湖北中医药大学 | A kind of preparation method of fresh yam |
WO2019199241A1 (en) * | 2018-04-11 | 2019-10-17 | Phakdivong Souwan | Process of durian preservation by pasteurization |
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