METHOD FOR PROCESSING NATURAL RAW MATERIALS BY COMPRESSED GASES
The invention relates to a method for processing natural biological non-degraded raw materials having high levels of living germs by compressed gases. The inventive method consists in exposing a raw material to a supercritical carbon dioxide at a pressure of 73 bars and temperatures of 600 °C during...
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| creator | STORK, KURT KAHLEYSS, RALF MICHLBAUER, FRANZ |
| description | The invention relates to a method for processing natural biological non-degraded raw materials having high levels of living germs by compressed gases. The inventive method consists in exposing a raw material to a supercritical carbon dioxide at a pressure of 73 bars and temperatures of 600 °C during at least one processing cycle for a time period ranging from 30 minutes to 3 hours per cycle. Said raw material are embodied, in particular, in the form of fragmented fruits, seeds and nuts. The inventive method can be carried out without additives or auxiliary agents, however it is useful to carry out it in the presence of co-solvents such as water or oxidising aqueous solutions. It is recommended to interrupt the cycles from 1 to 4 by at least one expansion cycle which makes it possible to subsequently modify the raw material texture. In such a manner, final products having maximum levels of germs corresponding to recommendations and existing reference values are obtainable, wherein the inventive method simultaneously makes it possible to reduce the level of toxins and microbial allergens or a total germ level. |
| format | Patent |
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The inventive method consists in exposing a raw material to a supercritical carbon dioxide at a pressure of 73 bars and temperatures of 600 °C during at least one processing cycle for a time period ranging from 30 minutes to 3 hours per cycle. Said raw material are embodied, in particular, in the form of fragmented fruits, seeds and nuts. The inventive method can be carried out without additives or auxiliary agents, however it is useful to carry out it in the presence of co-solvents such as water or oxidising aqueous solutions. It is recommended to interrupt the cycles from 1 to 4 by at least one expansion cycle which makes it possible to subsequently modify the raw material texture. In such a manner, final products having maximum levels of germs corresponding to recommendations and existing reference values are obtainable, wherein the inventive method simultaneously makes it possible to reduce the level of toxins and microbial allergens or a total germ level.</description><language>eng ; fre ; ger</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; 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</subject><creationdate>2012</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=20120404&DB=EPODOC&CC=EP&NR=1868455B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25565,76548</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120404&DB=EPODOC&CC=EP&NR=1868455B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>STORK, KURT</creatorcontrib><creatorcontrib>KAHLEYSS, RALF</creatorcontrib><creatorcontrib>MICHLBAUER, FRANZ</creatorcontrib><title>METHOD FOR PROCESSING NATURAL RAW MATERIALS BY COMPRESSED GASES</title><description>The invention relates to a method for processing natural biological non-degraded raw materials having high levels of living germs by compressed gases. The inventive method consists in exposing a raw material to a supercritical carbon dioxide at a pressure of 73 bars and temperatures of 600 °C during at least one processing cycle for a time period ranging from 30 minutes to 3 hours per cycle. Said raw material are embodied, in particular, in the form of fragmented fruits, seeds and nuts. The inventive method can be carried out without additives or auxiliary agents, however it is useful to carry out it in the presence of co-solvents such as water or oxidising aqueous solutions. It is recommended to interrupt the cycles from 1 to 4 by at least one expansion cycle which makes it possible to subsequently modify the raw material texture. 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The inventive method consists in exposing a raw material to a supercritical carbon dioxide at a pressure of 73 bars and temperatures of 600 °C during at least one processing cycle for a time period ranging from 30 minutes to 3 hours per cycle. Said raw material are embodied, in particular, in the form of fragmented fruits, seeds and nuts. The inventive method can be carried out without additives or auxiliary agents, however it is useful to carry out it in the presence of co-solvents such as water or oxidising aqueous solutions. It is recommended to interrupt the cycles from 1 to 4 by at least one expansion cycle which makes it possible to subsequently modify the raw material texture. In such a manner, final products having maximum levels of germs corresponding to recommendations and existing reference values are obtainable, wherein the inventive method simultaneously makes it possible to reduce the level of toxins and microbial allergens or a total germ level.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS 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 |
| title | METHOD FOR PROCESSING NATURAL RAW MATERIALS BY COMPRESSED GASES |
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