DEHYDRATED AVOCADO IN PIECES
A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil,...
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| creator | SCHLAGER RIEBL, ERWIN HERMANN FEDELLI GARRIDO, MARCO ANTONIO |
| description | A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fibre is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.
L'invention porte sur un avocat déshydraté en morceaux qui est un solide semi-poreux, rigide et fragile conservant les propriétés organoleptiques du fruit frais et ayant une composition chimique de masse de base sèche de 17,6 grammes à 30,4 grammes de glucides, 6,8 grammes à 8,4 grammes de protéines, 61,2 grammes à 69,2 grammes d'huile, 0,5 gramme à 1,5 gramme d'eau et 5,6 grammes à 8,4 grammes de fibre, qui est obtenu par sélection de l'avocat à un niveau de maturité supérieur au maximum climactérique ; pré-refroidissement ; ébouillantage ; découpe de la pointe, la pointe étant la section du fruit immédiatement derrière le pétiole ; retrait de la peau, tranchage avec le noyau inclus ; application de vide et déshydratation par micro-ondes ; et retrait des sections de noyau à partir des tranches. |
| format | Patent |
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L'invention porte sur un avocat déshydraté en morceaux qui est un solide semi-poreux, rigide et fragile conservant les propriétés organoleptiques du fruit frais et ayant une composition chimique de masse de base sèche de 17,6 grammes à 30,4 grammes de glucides, 6,8 grammes à 8,4 grammes de protéines, 61,2 grammes à 69,2 grammes d'huile, 0,5 gramme à 1,5 gramme d'eau et 5,6 grammes à 8,4 grammes de fibre, qui est obtenu par sélection de l'avocat à un niveau de maturité supérieur au maximum climactérique ; pré-refroidissement ; ébouillantage ; découpe de la pointe, la pointe étant la section du fruit immédiatement derrière le pétiole ; retrait de la peau, tranchage avec le noyau inclus ; application de vide et déshydratation par micro-ondes ; et retrait des sections de noyau à partir des tranches.</description><language>eng ; fre</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>2009</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=20090528&DB=EPODOC&CC=WO&NR=2009066259A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090528&DB=EPODOC&CC=WO&NR=2009066259A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SCHLAGER RIEBL, ERWIN HERMANN</creatorcontrib><creatorcontrib>FEDELLI GARRIDO, MARCO ANTONIO</creatorcontrib><title>DEHYDRATED AVOCADO IN PIECES</title><description>A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fibre is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.
L'invention porte sur un avocat déshydraté en morceaux qui est un solide semi-poreux, rigide et fragile conservant les propriétés organoleptiques du fruit frais et ayant une composition chimique de masse de base sèche de 17,6 grammes à 30,4 grammes de glucides, 6,8 grammes à 8,4 grammes de protéines, 61,2 grammes à 69,2 grammes d'huile, 0,5 gramme à 1,5 gramme d'eau et 5,6 grammes à 8,4 grammes de fibre, qui est obtenu par sélection de l'avocat à un niveau de maturité supérieur au maximum climactérique ; pré-refroidissement ; ébouillantage ; découpe de la pointe, la pointe étant la section du fruit immédiatement derrière le pétiole ; retrait de la peau, tranchage avec le noyau inclus ; application de vide et déshydratation par micro-ondes ; et retrait des sections de noyau à partir des tranches.</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>2009</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJBxcfWIdAlyDHF1UXAM83d2dPFX8PRTCPB0dXYN5mFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8eH-RgYGlgZmZkamlo5GxsSpAgDfvyGO</recordid><startdate>20090528</startdate><enddate>20090528</enddate><creator>SCHLAGER RIEBL, ERWIN HERMANN</creator><creator>FEDELLI GARRIDO, MARCO ANTONIO</creator><scope>EVB</scope></search><sort><creationdate>20090528</creationdate><title>DEHYDRATED AVOCADO IN PIECES</title><author>SCHLAGER RIEBL, ERWIN HERMANN ; FEDELLI GARRIDO, MARCO ANTONIO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2009066259A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2009</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>SCHLAGER RIEBL, ERWIN HERMANN</creatorcontrib><creatorcontrib>FEDELLI GARRIDO, MARCO ANTONIO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SCHLAGER RIEBL, ERWIN HERMANN</au><au>FEDELLI GARRIDO, MARCO ANTONIO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>DEHYDRATED AVOCADO IN PIECES</title><date>2009-05-28</date><risdate>2009</risdate><abstract>A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fibre is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.
L'invention porte sur un avocat déshydraté en morceaux qui est un solide semi-poreux, rigide et fragile conservant les propriétés organoleptiques du fruit frais et ayant une composition chimique de masse de base sèche de 17,6 grammes à 30,4 grammes de glucides, 6,8 grammes à 8,4 grammes de protéines, 61,2 grammes à 69,2 grammes d'huile, 0,5 gramme à 1,5 gramme d'eau et 5,6 grammes à 8,4 grammes de fibre, qui est obtenu par sélection de l'avocat à un niveau de maturité supérieur au maximum climactérique ; pré-refroidissement ; ébouillantage ; découpe de la pointe, la pointe étant la section du fruit immédiatement derrière le pétiole ; retrait de la peau, tranchage avec le noyau inclus ; application de vide et déshydratation par micro-ondes ; et retrait des sections de noyau à partir des tranches.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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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 | DEHYDRATED AVOCADO IN PIECES |
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