VORRICHTUNG UND VERFAHREN ZUM GEFRIEREN

PCT No. PCT/SE90/00745 Sec. 371 Date Jun. 21, 1991 Sec. 102(e) Date Jun. 21, 1991 PCT Filed Dec. 22, 1989 PCT Pub. No. WO90/06693 PCT Pub. Date Jun. 28, 1990.In a method for freezing the surface of one of a food product, the product is placed on a supporting structure (1). This has previously been g...

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Hauptverfasser:	OLSSON, LENNART, EEK, LARS
Format:	Patent
Sprache:	ger
Schlagworte:	BLASTING CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COLD ROOMS COMBINED HEATING AND REFRIGERATION SYSTEMS CONFECTIONERY COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEAT PUMP SYSTEMS HEATING HUMAN NECESSITIES ICE-BOXES ICE-CREAM LIGHTING LIQUEFACTION SOLIDIFICATION OF GASES MANUFACTURE OR STORAGE OF ICE MECHANICAL ENGINEERING PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS REFRIGERATION OR COOLING REFRIGERATORS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WEAPONS
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creator	OLSSON, LENNART EEK, LARS
description	PCT No. PCT/SE90/00745 Sec. 371 Date Jun. 21, 1991 Sec. 102(e) Date Jun. 21, 1991 PCT Filed Dec. 22, 1989 PCT Pub. No. WO90/06693 PCT Pub. Date Jun. 28, 1990.In a method for freezing the surface of one of a food product, the product is placed on a supporting structure (1). This has previously been given such a low temperature that the product when contacting the supporting structure will not freeze on to it. The product is maintained on the supporting structure for a sufficient time to cause at least its surface layer nearest the supporting structure to pass into the frozen state. An arrangement for carrying out the method comprises, in addition to the supporting structure, also means for imparting to it the low temperature, such as means (2-4) for supplying a cooling agent to the underside of the supporting structure.
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Date Jun. 28, 1990.In a method for freezing the surface of one of a food product, the product is placed on a supporting structure (1). This has previously been given such a low temperature that the product when contacting the supporting structure will not freeze on to it. The product is maintained on the supporting structure for a sufficient time to cause at least its surface layer nearest the supporting structure to pass into the frozen state. An arrangement for carrying out the method comprises, in addition to the supporting structure, also means for imparting to it the low temperature, such as means (2-4) for supplying a cooling agent to the underside of the supporting structure.</description><edition>7</edition><language>ger</language><subject>BLASTING ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; COLD ROOMS ; COMBINED HEATING AND REFRIGERATION SYSTEMS ; CONFECTIONERY ; COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HEAT PUMP SYSTEMS ; HEATING ; HUMAN NECESSITIES ; ICE-BOXES ; ICE-CREAM ; LIGHTING ; LIQUEFACTION SOLIDIFICATION OF GASES ; MANUFACTURE OR STORAGE OF ICE ; MECHANICAL ENGINEERING ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; REFRIGERATION OR COOLING ; REFRIGERATORS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WEAPONS</subject><creationdate>2001</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010719&DB=EPODOC&CC=DE&NR=68910535T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010719&DB=EPODOC&CC=DE&NR=68910535T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OLSSON, LENNART</creatorcontrib><creatorcontrib>EEK, LARS</creatorcontrib><title>VORRICHTUNG UND VERFAHREN ZUM GEFRIEREN</title><description>PCT No. PCT/SE90/00745 Sec. 371 Date Jun. 21, 1991 Sec. 102(e) Date Jun. 21, 1991 PCT Filed Dec. 22, 1989 PCT Pub. No. WO90/06693 PCT Pub. Date Jun. 28, 1990.In a method for freezing the surface of one of a food product, the product is placed on a supporting structure (1). This has previously been given such a low temperature that the product when contacting the supporting structure will not freeze on to it. The product is maintained on the supporting structure for a sufficient time to cause at least its surface layer nearest the supporting structure to pass into the frozen state. An arrangement for carrying out the method comprises, in addition to the supporting structure, also means for imparting to it the low temperature, such as means (2-4) for supplying a cooling agent to the underside of the supporting structure.</description><subject>BLASTING</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>COLD ROOMS</subject><subject>COMBINED HEATING AND REFRIGERATION SYSTEMS</subject><subject>CONFECTIONERY</subject><subject>COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HEAT PUMP SYSTEMS</subject><subject>HEATING</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-BOXES</subject><subject>ICE-CREAM</subject><subject>LIGHTING</subject><subject>LIQUEFACTION SOLIDIFICATION OF GASES</subject><subject>MANUFACTURE OR STORAGE OF ICE</subject><subject>MECHANICAL ENGINEERING</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>REFRIGERATION OR COOLING</subject><subject>REFRIGERATORS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WEAPONS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAP8w8K8nT2CAn1c1cI9XNRCHMNcnP0CHL1U4gK9VVwd3UL8nQF8ngYWNMSc4pTeaE0N4OSm2uIs4duakF-fGpxQWJyal5qSbyLq5mFpaGBqbFpSIixMVGKAE2LJNQ</recordid><startdate>20010719</startdate><enddate>20010719</enddate><creator>OLSSON, LENNART</creator><creator>EEK, LARS</creator><scope>EVB</scope></search><sort><creationdate>20010719</creationdate><title>VORRICHTUNG UND VERFAHREN ZUM GEFRIEREN</title><author>OLSSON, LENNART ; EEK, LARS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_DE68910535TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ger</language><creationdate>2001</creationdate><topic>BLASTING</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>COLD ROOMS</topic><topic>COMBINED HEATING AND REFRIGERATION SYSTEMS</topic><topic>CONFECTIONERY</topic><topic>COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HEAT PUMP SYSTEMS</topic><topic>HEATING</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-BOXES</topic><topic>ICE-CREAM</topic><topic>LIGHTING</topic><topic>LIQUEFACTION SOLIDIFICATION OF GASES</topic><topic>MANUFACTURE OR STORAGE OF ICE</topic><topic>MECHANICAL ENGINEERING</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>REFRIGERATION OR COOLING</topic><topic>REFRIGERATORS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WEAPONS</topic><toplevel>online_resources</toplevel><creatorcontrib>OLSSON, LENNART</creatorcontrib><creatorcontrib>EEK, LARS</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OLSSON, LENNART</au><au>EEK, LARS</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VORRICHTUNG UND VERFAHREN ZUM GEFRIEREN</title><date>2001-07-19</date><risdate>2001</risdate><abstract>PCT No. PCT/SE90/00745 Sec. 371 Date Jun. 21, 1991 Sec. 102(e) Date Jun. 21, 1991 PCT Filed Dec. 22, 1989 PCT Pub. No. WO90/06693 PCT Pub. Date Jun. 28, 1990.In a method for freezing the surface of one of a food product, the product is placed on a supporting structure (1). This has previously been given such a low temperature that the product when contacting the supporting structure will not freeze on to it. The product is maintained on the supporting structure for a sufficient time to cause at least its surface layer nearest the supporting structure to pass into the frozen state. An arrangement for carrying out the method comprises, in addition to the supporting structure, also means for imparting to it the low temperature, such as means (2-4) for supplying a cooling agent to the underside of the supporting structure.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record>
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subjects	BLASTING CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COLD ROOMS COMBINED HEATING AND REFRIGERATION SYSTEMS CONFECTIONERY COOLING OR FREEZING APPARATUS NOT COVERED BY ANY OTHERSUBCLASS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEAT PUMP SYSTEMS HEATING HUMAN NECESSITIES ICE-BOXES ICE-CREAM LIGHTING LIQUEFACTION SOLIDIFICATION OF GASES MANUFACTURE OR STORAGE OF ICE MECHANICAL ENGINEERING PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS REFRIGERATION OR COOLING REFRIGERATORS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WEAPONS
title	VORRICHTUNG UND VERFAHREN ZUM GEFRIEREN
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