METHOD FOR PRESERVING ORGANIC PIECE GOODS AND METHOD FOR PRODUCING PRESERVED ORGANIC PIECE GOODS

A method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flowers, using a dehydrating solvent and by drying in a drying device, and a for producing...

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1. Verfasser:	WOLFRAM JENS
Format:	Patent
Sprache:	eng
Schlagworte:	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
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creator	WOLFRAM JENS
description	A method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flowers, using a dehydrating solvent and by drying in a drying device, and a for producing preserved organic piece goods involves drying the piece goods are dried in a drying device in the presence of the solvent at temperatures below 100° C., preferably in a fluidized bed. The procedure has the advantage of significantly lower drying temperatures compared to freeze drying, requiring substantially shorter drying times, and thus having significantly better energy efficiency, and being more environmentally friendly. The drying procedure is gentle, wherein the organic piece goods substantially retain the original shape, color, and contents thereof.
format	Patent
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The procedure has the advantage of significantly lower drying temperatures compared to freeze drying, requiring substantially shorter drying times, and thus having significantly better energy efficiency, and being more environmentally friendly. 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language	eng
recordid	cdi_epo_espacenet_US2013316054A1
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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 PRESERVING ORGANIC PIECE GOODS AND METHOD FOR PRODUCING PRESERVED ORGANIC PIECE GOODS
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