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WO1998000034A2 - Processus de production de produits alimentaires de type chips et systeme de mise en oeuvre de ce processus - Google Patents

Processus de production de produits alimentaires de type chips et systeme de mise en oeuvre de ce processus Download PDF

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Publication number
WO1998000034A2
WO1998000034A2 PCT/CA1997/000449 CA9700449W WO9800034A2 WO 1998000034 A2 WO1998000034 A2 WO 1998000034A2 CA 9700449 W CA9700449 W CA 9700449W WO 9800034 A2 WO9800034 A2 WO 9800034A2
Authority
WO
WIPO (PCT)
Prior art keywords
fryer
sheet
conveyor
frying medium
tank
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CA1997/000449
Other languages
English (en)
Other versions
WO1998000034A3 (fr
Inventor
William Stewart Wilson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WABFI HOLDINGS Ltd
Original Assignee
WABFI HOLDINGS Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by WABFI HOLDINGS Ltd filed Critical WABFI HOLDINGS Ltd
Priority to AU31628/97A priority Critical patent/AU3162897A/en
Publication of WO1998000034A2 publication Critical patent/WO1998000034A2/fr
Publication of WO1998000034A3 publication Critical patent/WO1998000034A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/12—Deep fat fryers, e.g. for frying fish or chips
    • A47J37/1214—Deep fat fryers, e.g. for frying fish or chips the food being transported through an oil-bath
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Definitions

  • the present invention relates to a process for producing a food chip product and a system therefor.
  • An aspect of the present invention also relates to a frying apparatus particularly suited for use in the present process and system.
  • the first category relates to a process and system for producing a food chip product from a solid sliceable food. This would include the production of potato chips, sliced vegetable chips and the like.
  • the second category relates to a process and system for the production of a food chip product from a liquid composition. Generally, this category relates to the production of corn chips and the like and involves the use of a liquid composition containing large particles of solid (e.g. cornmeal) which is then dolloped in a frying medium to cook the composition thereby rendering it solid.
  • the decomposition temperature of most frying media is less than 260 ° C. Accordingly, significant and rapid breakdown of the frying medium is inevitable and, in the case of vegetable oils, this leads to the production of harmful free fatty acids.
  • the conventional fryer design of heating the frying medium where it is cooking the food product is disadvantageous. It would be desirable to have a process and system for producing a food chip product which could be utilized with a milled or refined batter composition free of discernable particles of food. It would also be desirable to have an improved fryer to cook a food product which obviates or mitigates the disadvantages of conventional fryers discussed hereinabove.
  • the present invention provides a process for producing a food chip product comprising the steps of (i) extruding a liquid batter composition to form a sheet thereof;
  • the present invention provides a system for producing a food chip product, the system comprising: an extruder having an orifice for discharging extrudate; first conveyor means in communication with the orifice; heater means in communication with the first conveyor means and located downstream from the extruder; cutter means in communication with the first conveyor means and located downstream from the heater means; fryer means located downstream from the first conveyor means; and second conveyor means in communication with and downstream from the fryer means.
  • the present invention provides a fryer comprising a tank for receiving a frying medium in communication with a heat exchanger for heating the frying medium.
  • Figure 1 illustrates a perspective, schematic view of an embodiment of the process and system for producing a food chip product
  • Figure 2 illustrates a side elevation of a portion of the schematic illustrated in Figure 1 ;
  • Figure 3 illustrates an enlarged, side elevation of the upstream end of the schematic illustrated in Figure 1;
  • Figure 4 illustrates an enlarged, side elevation of a mid-stream portion of the schematic illustrated in Figure 1 ;
  • Figure 5 illustrates an enlarged top view of a mid-stream portion of the schematic illustrates in Figure 1 ;
  • Figure 6 illustrates an enlarged, side elevation of the downstream portion of the schematic illustrated in Figure 1 ;
  • Figure 7 illustrates a perspective view of an embodiment of the food chip product prior to cooking thereof; and Figure 8 illustrates a perspective, schematic of the present fryer.
  • System 10 for producing a food chip product.
  • System 10 comprises a mixture 15 which is connected to a holding tank
  • Holding tank 25 via a line 20.
  • Holding tank 25 comprises an inlet 30 and an outlet 40.
  • Outlet 40 comprises a valve 35 which is operable to open or close outlet 40.
  • T ble 45 comprises a conveyor belt 50.
  • Conveyor belt 50 is conventional in the food industry.
  • conveyor belt 50 is constructed of a non-stick material (e.g. TeflonTM) and is capable of withstanding temperatures of up to 260° C or even more.
  • Conveyor belt 50 is driven by a suitable motor (not shown) of conventional design.
  • Heaters 55,60 are preferably radiative heaters, more preferably infrared radiative heaters. These heaters are conventional in the art and preferably comprise an array of radiation emitting rods 65 which are able to emit infrared radiation, preferably having a wave length of greater than about 750nm. Preferably, rods 65 are coated with gold. While rods 65 are illustrated as being disposed longitudinally with respect to conveyor belt 50, it will be clear to those of skill in the art that rods 65 quickly displaced transverse to conveyor belt 50. Heaters 55,60 are connected via a wiring harness 70 to a suitable electrical supply (not shown). Upstream of heaters 55,60 is disposed to an extruder 75.
  • Extruder 75 comprises an open top 80 capable of receiving discharge from outlet 40 of holding tank 45. Extruder 75 also has an orifice 85 which is oriented for discharging extrudate directly onto conveyor belt 50.
  • the height of orifice 85 will depend on the consistency of the batter composition (described hereinbelow). Generally, it is preferred that the orifice have a height of less than about 100 thousandths of an inch. More preferably, the orifice defines an opening having a height in the range of from about 10 to about 60, most preferably from about 10 to about 40, thousandths of an inch.
  • Located downstream of heaters 55,60 is a cutting station 95. Cutting station 95 comprises a feed roller 100 and a cutter roller 105.
  • Feed roller 100 serves to lift a dough sheet 1 10 off conveyor belt 50 and feeds dough sheet 1 10 to cutter roller 105.
  • Cutter roller 105 in cooperation with feed roller 100 serves to cut dough sheet 1 10 into a number of pieces 1 15.
  • Cutter roller 105 is rotated by a suitable motor (not shown) in the direction of arrows 120.
  • table 45 is equipped with a heater (not shown) which is capable of heating conveyor belt 50 to facilitate heating of the batter composition. More preferably, the heater is capable of heating conveyor belt 50 to a temperature in the range of from about 25 ° to about 50 ' C.
  • Fryer 120 comprises a tank 125 for containing a frying medium 130. Fryer 120 further comprises a heat exchanger 135. Heat exchanger 135 comprises a container 140, an intake manifold 145 and an output manifold 150. Container 140 is sealed and comprises a plurality of cylindrical tubes 155. Cylindrical tubes 155 pass through and are sealed with respect to the interior of container 140. Disposed within each cylindrical tube 155 is a heater element (not shown).
  • Each heater element (not shown) disposed in cylindrical tubes 155 is connected via wiring 160 to a power supply 165.
  • power supply 165 includes a thermostatic control (not shown) for controlling the temperature of the heating elements (not shown) disposed in cylindrical tubes 155.
  • Emanating from tank 125 is a pipe 170 which is connected to a pump 175.
  • Pump 175 is connected to a first filter 185 and a second filter 190 via a pipe 180.
  • First filter 185 and second filter 190 are connected to intake manifold 145 via a pipe 195.
  • Pipe 180 is equipped with bypass valves 200 and 205
  • pipe 195 is equipped with bypass valves 210 and 215.
  • Bypass valves 200,205,210,215 enables selective bypass of first filter 185 and second filter 190 to permit cleaning thereof without the need to cease operation of fryer 120.
  • the operation of bypass valves 200,205,210,215 is within the purview of a person skilled in the art.
  • Output manifold is connected to tank 125 via a pipe 200.
  • a pair of sensors (not shown) are disposed in pipe 220 and container 140, respectively, and are connected to power supply 165 via wiring 225.
  • the purpose of this arrangement is to allow for thermostatic control of the operation of heat exchanger 135. Preferably, this may be achieved using a solid relay control in power supply 165. The choice and operation of such a control is within the purview of a person skilled in the art.
  • Fryer 120 further comprises a pair of paddle wheels 230,235 which are disposed in tank 125 in a manner such that a portion of paddle wheels 230,235 is immersed in frying medium 130.
  • Paddle wheels 230,235 are rotated by any suitable means (not shown) and serve to convey pieces 1 15 through frying medium 130.
  • conveyor belt 240 comprising a conveyor belt 245.
  • conveyor belt 245 is constructed of a suitable material which can withstand immersion in hot frying medium 130. This can be achieved by the use of a food quality, metal mesh conveyor belt of conventional design in the art.
  • Conveyor 240 is operated such that conveyor belt 245 removes cooked food chip product 250 from frying medium 130.
  • conveyor 240 discharges cooked food chip product onto a supplementary conveyor 255.
  • Supplementary conveyor 255 transports cooked food chip product 250 to a packaging station (not shown) or optionally, to a seasoning station (not shown) which may include a vibratory seasoner for applying seasoning to cooked food chip product 25 prior to packaging thereof.
  • batter composition 12 is produced in mixer 15.
  • the composition of batter composition 12 is not particularly restricted.
  • batter composition may contain 18 kilograms starch flour, 2 kilograms protein, 1 kilogram fibre and sufficient water to achieve a viscous or syrupy consistency.
  • the general characteristic of batter composition 12 is that it is a milled composition which is substantially free of discernable particulate material (compare with the conventional composition used to produce corn chips which is a thick, abrasive, relatively unmilled composition which cannot be extruded).
  • Batter composition 12 is discharged from mixer 15 into holding tank 25 via line 20 and inlet 30.
  • batter composition 12 has a moisture content of at least about 30 percent by weight. More preferably, batter composition 12 has a moisture content in the range of from about 30 to about 70, even more preferably from about 35 to about 60, most preferably from about 40 to about 60, percent by weight.
  • conveyor belt 50 When it is desired to operate system 10, conveyor belt 50 is turned on such d at it travels in the direction of arrow 260 ( Figure 3 and 4). Valve 35 is opened to allow batter composition 12 to enter open top 80 of extruder 75. The opening of valve 35 is controlled to maintain extruder 75 substantially full of batter composition 12.
  • Batter composition 12 is discharged from extruder 75 as a sheet 265.
  • sheet 265 is still in substantially liquid form.
  • conveyor belt 50 is heated to a temperature in the range of from about 25 ° to about 50 °C.
  • conveyor belt 50 is operated at a speed in the range of from about 2 to about 10, more preferably 2 to about 8, most preferably from about 2 to about 6, feet per minute.
  • the speed at which the conveyor belt 50 is operated depends on factors such at the temperature of the downstream heaters, the number of heaters, the desired throughput of production and the like. Accordingly, the speed of conveyor belt is not particularly restricted.
  • Sheet 265 is passed under heater 255 wherein it is subjected to sufficient heat to remove moisture therefrom.
  • this is preferably achieved using an array of infrared emitting heaters.
  • the heaters emit a radiation having a wavelength of at least about 750nm and result in heating the sheet to a temperature of less than about 265 'C, more preferably in the range of from about 175 " to about 235 ° C. It is important, at this point, to avoid thorough cooking of sheet 265. Rather, the intent is to apply sufficient heat to remove moisture from sheet 265 to transform sheet 265 to a non-liquid sheet.
  • non-liquid sheet is intended to mean a sheet which will not flow and includes pliable, handleable sheets of dough.
  • sheet 265 has a moisture content in the range of from about 5 to about 20, more preferably from about 5 to about 15, most preferably from about 10 to about 15 percent by weight.
  • sheet 265 is equivalent to dough sheet 110 referred to above which is fed to fryer 120.
  • pieces 1 15 are discharged from conveyor belt 50 into fryer medium 130 in tank 125.
  • the frying medium is oil, more preferably vegetable. Those of skill in the art will recognize that the frying medium is generally liquid and that the nature thereof is not particularly restricted.
  • fryer 120 is operated to maintain frying medium 130 at a temperature of less than about 235 ' C. More preferably the temperature of frying medium is maintained in the range of from about 175 ° to about 235 ' C, even more preferably in the range of from about 190 ° to about 215 ° C, most preferably in the range of from about 190° to about 210 ° C.
  • the key feature is that fryer 120 is of a unique design which enables maintaining the temperature of the frying medium below the decomposition temperature thereof.
  • Paddle wheels 230,235 are operated to move pieces 115 through frying medium 130 to conveyor 250. Conveyor 250 serves to remove cooked food chip product from frying medium 130.
  • Conveyor 250 discharges cooked food chip product to supplementary conveyor 255 for further handling as discussed hereinabove.
  • fryer 120 The operation of fryer 120 will now be discussed in more detail with reference to Figure 8.
  • An important feature of fryer 120 is that, in normal operation, it continually circulates and heats frying medium 130. This is believed to be unique in that heating of frying medium 130 is conducted externally to tank 125 where cooking takes places. This design feature allows for more efficient, low temperature heating of frying medium 30 to avoid breakdown thereof.
  • frying medium 130 is continuously discharged from tank 125 by pump 175 via line 170. Frying medium 130 then passes through pipe 180 into one or both of first filter 185 and second filter 190.
  • First filter 185 and second filter 190 are of conventional design and preferably comprise a stainless steel or other filter which serves to remove particulates of greater than 40 microns from fryer medium 130. Filtered frying medium 130 is then discharged from first filter 185 and second filter 190 and fed to intake manifold 145 via pipe 195.
  • Frying medium 130 enters container 140 and passes, in a tortuous manner, around cylindrical tubes 155 disposed within container 140.
  • the number and size of cylindrical tubes 155 is such that there is presented to frying medium 130 a large heating surface area in container 140. This allows enhanced control of temperature and reduces the temperature needed to heat the frying medium.
  • Frying medium 130 then passes to output manifold 150 and is recirculated to tank 125 via a pipe 220.
  • fryer 120 there is no direct contact between a high temperature heating element and the oil in the fryer. Rather, oil is circulated through an independent heat exchanger below the fryer which is tightly controlled to ensure the heating temperature does not significantly exceed the breakdown temperature of the frying medium.
  • paddle wheels 230,235 are conventional and can be adjusted to adjust the residence time of pieces 115 in frying medium 130 - this will depend on the nature of batter composition 112, the desired colour of the product and the like, all of which are within the purview of a person skilled in the art.
  • paddle wheels 230,235 are designed to force pieces 115 beneath the surface of frying medium 130, more preferably resulting in turnover thereof.
  • the present process and system provide a means to produce a food chip product from a finely milled relatively smooth batter composition.
  • the process involves removing moisture from the batter composition to render it into a pliable, easily handled sheet of dough which may then be cut and fried.
  • the present process and system are readily adapted for use with any food sheet material.
  • Non-limiting examples of food products which may be produced in this manner include nachos, tachos, pita, sheeted pasta, egg roll covers and the like.
  • An important advantage of the present process and system is that the equipment necessary to produce the food chip product is relatively simple and large scale, commercial operation may be effected at minimal capital expense.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Frying-Pans Or Fryers (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Cette invention concerne un processus de production d'un produit alimentaire de type chips, lequel processus comprend les étapes suivantes: (i) extruder une composition de pâte liquide de manière à former une feuille; (ii) transporter cette feuille vers une station de chauffage rayonnante; (iii) soumettre la feuille aux rayonnements de manière à éliminer l'humidité de la composition de pâte liquide, et à obtenir une feuille non liquide; (iv) transporter la feuille non liquide vers une station de découpage; (v) découper la feuille non liquide en plusieurs morceaux; (vi) transporter ces morceaux vers une station de friture remplie d'un milieu de friture; (vii) faire frire ces morceaux de manière à les cuire et à obtenir le produit alimentaire de type chips; et (viii), retirer de la station le produit de type chips ainsi obtenu. Cette invention concerne également un système destiné à la production d'un produit alimentaire de type chips, lequel système comprend les éléments suivants: une extrudeuse possédant un orifice de décharge d'extrudât; un premier système de transport se trouvant en communication avec cet orifice; un système de chauffage qui se trouve en communication avec le premier système de transport, et qui se situe en aval de l'extrudeuse; un système de découpage qui se trouve en communication avec le premier système de transport, et qui se situe en aval du système de chauffage; un système de friture situé en aval du premier système de transport; et enfin, un second système de transport qui se trouve en communication avec le système de friture, et se situe en aval de ce dernier.
PCT/CA1997/000449 1996-07-01 1997-06-26 Processus de production de produits alimentaires de type chips et systeme de mise en oeuvre de ce processus Ceased WO1998000034A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU31628/97A AU3162897A (en) 1996-07-01 1997-06-26 Process for producing chip food product and system therefor

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US67418796A 1996-07-01 1996-07-01
US08/674,187 1996-07-01

Publications (2)

Publication Number Publication Date
WO1998000034A2 true WO1998000034A2 (fr) 1998-01-08
WO1998000034A3 WO1998000034A3 (fr) 1998-03-05

Family

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Family Applications (1)

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PCT/CA1997/000449 Ceased WO1998000034A2 (fr) 1996-07-01 1997-06-26 Processus de production de produits alimentaires de type chips et systeme de mise en oeuvre de ce processus

Country Status (3)

Country Link
AU (1) AU3162897A (fr)
CA (1) CA2185485A1 (fr)
WO (1) WO1998000034A2 (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6711429B1 (en) 1998-09-24 2004-03-23 Super Dimension Ltd. System and method for determining the location of a catheter during an intra-body medical procedure
US6885868B1 (en) 1999-09-30 2005-04-26 Nortel Networks Limited Fair packet scheduler and scheduling method for packet data radio
US8452068B2 (en) 2008-06-06 2013-05-28 Covidien Lp Hybrid registration method
US8473032B2 (en) 2008-06-03 2013-06-25 Superdimension, Ltd. Feature-based registration method
US9575140B2 (en) 2008-04-03 2017-02-21 Covidien Lp Magnetic interference detection system and method
US10418705B2 (en) 2016-10-28 2019-09-17 Covidien Lp Electromagnetic navigation antenna assembly and electromagnetic navigation system including the same
US10446931B2 (en) 2016-10-28 2019-10-15 Covidien Lp Electromagnetic navigation antenna assembly and electromagnetic navigation system including the same
US10517505B2 (en) 2016-10-28 2019-12-31 Covidien Lp Systems, methods, and computer-readable media for optimizing an electromagnetic navigation system
US10615500B2 (en) 2016-10-28 2020-04-07 Covidien Lp System and method for designing electromagnetic navigation antenna assemblies
US10638952B2 (en) 2016-10-28 2020-05-05 Covidien Lp Methods, systems, and computer-readable media for calibrating an electromagnetic navigation system
US10722311B2 (en) 2016-10-28 2020-07-28 Covidien Lp System and method for identifying a location and/or an orientation of an electromagnetic sensor based on a map
US10751126B2 (en) 2016-10-28 2020-08-25 Covidien Lp System and method for generating a map for electromagnetic navigation
US10792106B2 (en) 2016-10-28 2020-10-06 Covidien Lp System for calibrating an electromagnetic navigation system
CN112514935A (zh) * 2020-12-15 2021-03-19 江苏狼王机械科技有限公司 用于控制油炸食物产品中的油含量的系统及方法
EP3945964B1 (fr) 2019-03-26 2022-12-28 GEA Food Solutions Bakel B.V. Elimination de particules flottantes dans une friteuse

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4084016A (en) * 1976-12-28 1978-04-11 The United States Of America As Represented By The Secretary Of Agriculture Preparation of legume chips
US4640843A (en) * 1984-12-11 1987-02-03 Borden, Inc. Low fat content food chips and method of preparation
US4994295A (en) * 1988-01-15 1991-02-19 Miles J. Willard Controlled surface bubbling fabricated snack products

Cited By (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6711429B1 (en) 1998-09-24 2004-03-23 Super Dimension Ltd. System and method for determining the location of a catheter during an intra-body medical procedure
US6885868B1 (en) 1999-09-30 2005-04-26 Nortel Networks Limited Fair packet scheduler and scheduling method for packet data radio
US9575140B2 (en) 2008-04-03 2017-02-21 Covidien Lp Magnetic interference detection system and method
US9659374B2 (en) 2008-06-03 2017-05-23 Covidien Lp Feature-based registration method
US8473032B2 (en) 2008-06-03 2013-06-25 Superdimension, Ltd. Feature-based registration method
US9117258B2 (en) 2008-06-03 2015-08-25 Covidien Lp Feature-based registration method
US10096126B2 (en) 2008-06-03 2018-10-09 Covidien Lp Feature-based registration method
US11783498B2 (en) 2008-06-03 2023-10-10 Covidien Lp Feature-based registration method
US11074702B2 (en) 2008-06-03 2021-07-27 Covidien Lp Feature-based registration method
US9271803B2 (en) 2008-06-06 2016-03-01 Covidien Lp Hybrid registration method
US8467589B2 (en) 2008-06-06 2013-06-18 Covidien Lp Hybrid registration method
US10674936B2 (en) 2008-06-06 2020-06-09 Covidien Lp Hybrid registration method
US10285623B2 (en) 2008-06-06 2019-05-14 Covidien Lp Hybrid registration method
US11931141B2 (en) 2008-06-06 2024-03-19 Covidien Lp Hybrid registration method
US10478092B2 (en) 2008-06-06 2019-11-19 Covidien Lp Hybrid registration method
US8452068B2 (en) 2008-06-06 2013-05-28 Covidien Lp Hybrid registration method
US10517505B2 (en) 2016-10-28 2019-12-31 Covidien Lp Systems, methods, and computer-readable media for optimizing an electromagnetic navigation system
US10446931B2 (en) 2016-10-28 2019-10-15 Covidien Lp Electromagnetic navigation antenna assembly and electromagnetic navigation system including the same
US10722311B2 (en) 2016-10-28 2020-07-28 Covidien Lp System and method for identifying a location and/or an orientation of an electromagnetic sensor based on a map
US10751126B2 (en) 2016-10-28 2020-08-25 Covidien Lp System and method for generating a map for electromagnetic navigation
US10792106B2 (en) 2016-10-28 2020-10-06 Covidien Lp System for calibrating an electromagnetic navigation system
US10418705B2 (en) 2016-10-28 2019-09-17 Covidien Lp Electromagnetic navigation antenna assembly and electromagnetic navigation system including the same
US10615500B2 (en) 2016-10-28 2020-04-07 Covidien Lp System and method for designing electromagnetic navigation antenna assemblies
US11786314B2 (en) 2016-10-28 2023-10-17 Covidien Lp System for calibrating an electromagnetic navigation system
US11672604B2 (en) 2016-10-28 2023-06-13 Covidien Lp System and method for generating a map for electromagnetic navigation
US11759264B2 (en) 2016-10-28 2023-09-19 Covidien Lp System and method for identifying a location and/or an orientation of an electromagnetic sensor based on a map
US10638952B2 (en) 2016-10-28 2020-05-05 Covidien Lp Methods, systems, and computer-readable media for calibrating an electromagnetic navigation system
EP3945964B1 (fr) 2019-03-26 2022-12-28 GEA Food Solutions Bakel B.V. Elimination de particules flottantes dans une friteuse
EP4144266B1 (fr) 2019-03-26 2024-05-01 GEA Food Solutions Bakel B.V. Elimination de particules flottantes dans une friteuse
CN112514935A (zh) * 2020-12-15 2021-03-19 江苏狼王机械科技有限公司 用于控制油炸食物产品中的油含量的系统及方法

Also Published As

Publication number Publication date
AU3162897A (en) 1998-01-21
WO1998000034A3 (fr) 1998-03-05
CA2185485A1 (fr) 1998-01-02

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