METHOD FOR PRESERVING AND DRYING FOOD WITH A HIGH SUGAR CONTENT
The present invention refers to a method for preserving and drying food with a high sugar content, such as honey, fruit and juice, by means of determining the humidity and the content of sugars such as glucose, fructose and sucrose, and applying vitreous transition temperature values of said sugars...
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| creator | Miguel Angel Ruiz Cabrera Alberto Toxqui Teran Alicia Grajales Lagunes Maria Zenaida Saavedra Leos Sergio Alfonso Perez Garcia |
| description | The present invention refers to a method for preserving and drying food with a high sugar content, such as honey, fruit and juice, by means of determining the humidity and the content of sugars such as glucose, fructose and sucrose, and applying vitreous transition temperature values of said sugars and mixtures thereof. The method comprises experimental conditions useful for avoiding caramelization or stickiness of sugar-rich food during the preservation and/or dry process thereof.
La presente invención se refiere a un método para conservación y secado de alimentos con alto contenido de azucares tales como miel, fruta y jugos, a través de la determinación de la humedad y del contenido de azucares tales como glucosa, fructuosa y sacarosa, así como de la aplicación de los valores de temperatura de transición vítrea de dichos azucares y sus mezclas. En este método se establecen las condiciones experimentales a través de las cuales es posible evitar que los alimentos ricos en azucares se caramelicen o se hagan pegajosos durante su procesamiento de conservación y/o secado. |
| format | Patent |
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La presente invención se refiere a un método para conservación y secado de alimentos con alto contenido de azucares tales como miel, fruta y jugos, a través de la determinación de la humedad y del contenido de azucares tales como glucosa, fructuosa y sacarosa, así como de la aplicación de los valores de temperatura de transición vítrea de dichos azucares y sus mezclas. En este método se establecen las condiciones experimentales a través de las cuales es posible evitar que los alimentos ricos en azucares se caramelicen o se hagan pegajosos durante su procesamiento de conservación y/o secado.</description><language>eng ; spa</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</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=20180223&DB=EPODOC&CC=MX&NR=355205B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180223&DB=EPODOC&CC=MX&NR=355205B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Miguel Angel Ruiz Cabrera</creatorcontrib><creatorcontrib>Alberto Toxqui Teran</creatorcontrib><creatorcontrib>Alicia Grajales Lagunes</creatorcontrib><creatorcontrib>Maria Zenaida Saavedra Leos</creatorcontrib><creatorcontrib>Sergio Alfonso Perez Garcia</creatorcontrib><title>METHOD FOR PRESERVING AND DRYING FOOD WITH A HIGH SUGAR CONTENT</title><description>The present invention refers to a method for preserving and drying food with a high sugar content, such as honey, fruit and juice, by means of determining the humidity and the content of sugars such as glucose, fructose and sucrose, and applying vitreous transition temperature values of said sugars and mixtures thereof. The method comprises experimental conditions useful for avoiding caramelization or stickiness of sugar-rich food during the preservation and/or dry process thereof.
La presente invención se refiere a un método para conservación y secado de alimentos con alto contenido de azucares tales como miel, fruta y jugos, a través de la determinación de la humedad y del contenido de azucares tales como glucosa, fructuosa y sacarosa, así como de la aplicación de los valores de temperatura de transición vítrea de dichos azucares y sus mezclas. En este método se establecen las condiciones experimentales a través de las cuales es posible evitar que los alimentos ricos en azucares se caramelicen o se hagan pegajosos durante su procesamiento de conservación y/o secado.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD3dQ3x8HdRcPMPUggIcg12DQrz9HNXcPRzUXAJigQx3fyB0uGeIR4Kjgoenu4eCsGh7o5BCs7-fiGufiE8DKxpiTnFqbxQmptBzs01xNlDN7UgPz61uCAxOTUvtSTeN8LY1NTIwNTJmKACAHPIKQE</recordid><startdate>20180223</startdate><enddate>20180223</enddate><creator>Miguel Angel Ruiz Cabrera</creator><creator>Alberto Toxqui Teran</creator><creator>Alicia Grajales Lagunes</creator><creator>Maria Zenaida Saavedra Leos</creator><creator>Sergio Alfonso Perez Garcia</creator><scope>EVB</scope></search><sort><creationdate>20180223</creationdate><title>METHOD FOR PRESERVING AND DRYING FOOD WITH A HIGH SUGAR CONTENT</title><author>Miguel Angel Ruiz Cabrera ; Alberto Toxqui Teran ; Alicia Grajales Lagunes ; Maria Zenaida Saavedra Leos ; Sergio Alfonso Perez Garcia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX355205B3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>2018</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>Miguel Angel Ruiz Cabrera</creatorcontrib><creatorcontrib>Alberto Toxqui Teran</creatorcontrib><creatorcontrib>Alicia Grajales Lagunes</creatorcontrib><creatorcontrib>Maria Zenaida Saavedra Leos</creatorcontrib><creatorcontrib>Sergio Alfonso Perez Garcia</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Miguel Angel Ruiz Cabrera</au><au>Alberto Toxqui Teran</au><au>Alicia Grajales Lagunes</au><au>Maria Zenaida Saavedra Leos</au><au>Sergio Alfonso Perez Garcia</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRESERVING AND DRYING FOOD WITH A HIGH SUGAR CONTENT</title><date>2018-02-23</date><risdate>2018</risdate><abstract>The present invention refers to a method for preserving and drying food with a high sugar content, such as honey, fruit and juice, by means of determining the humidity and the content of sugars such as glucose, fructose and sucrose, and applying vitreous transition temperature values of said sugars and mixtures thereof. The method comprises experimental conditions useful for avoiding caramelization or stickiness of sugar-rich food during the preservation and/or dry process thereof.
La presente invención se refiere a un método para conservación y secado de alimentos con alto contenido de azucares tales como miel, fruta y jugos, a través de la determinación de la humedad y del contenido de azucares tales como glucosa, fructuosa y sacarosa, así como de la aplicación de los valores de temperatura de transición vítrea de dichos azucares y sus mezclas. En este método se establecen las condiciones experimentales a través de las cuales es posible evitar que los alimentos ricos en azucares se caramelicen o se hagan pegajosos durante su procesamiento de conservación y/o secado.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; spa |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR PRESERVING AND DRYING FOOD WITH A HIGH SUGAR CONTENT |
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