[go: up one dir, main page]

WO2012085317A1 - Method for preparing scented and flavored tubers - Google Patents

Method for preparing scented and flavored tubers Download PDF

Info

Publication number
WO2012085317A1
WO2012085317A1 PCT/ES2011/070879 ES2011070879W WO2012085317A1 WO 2012085317 A1 WO2012085317 A1 WO 2012085317A1 ES 2011070879 W ES2011070879 W ES 2011070879W WO 2012085317 A1 WO2012085317 A1 WO 2012085317A1
Authority
WO
WIPO (PCT)
Prior art keywords
tubers
terpenes
flavored
products
chamber
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/ES2011/070879
Other languages
Spanish (es)
French (fr)
Inventor
Jose Moises FERNANDEZ GARCIA
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.)
ALBANCHEZ MATIACI ANGELES
Original Assignee
ALBANCHEZ MATIACI ANGELES
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 ALBANCHEZ MATIACI ANGELES filed Critical ALBANCHEZ MATIACI ANGELES
Publication of WO2012085317A1 publication Critical patent/WO2012085317A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01F—PROCESSING OF HARVESTED PRODUCE; HAY OR STRAW PRESSES; DEVICES FOR STORING AGRICULTURAL OR HORTICULTURAL PRODUCE
    • A01F25/00—Storing agricultural or horticultural produce; Hanging-up harvested fruit
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
    • A23N15/06—Devices for other treatment of fruit, e.g. marking, maturing, polishing

Definitions

  • the present invention relates to a process specially designed for obtaining flavored and new flavored tubers, such as potatoes, from such properly cleaned and prepared potatoes.
  • the object of the invention is to provide said tubers with various aromas and flavors, obtained by means of terpenes or isoprenoids supplied by certain products of biological origin, such as eucalyptus, clove, ginger, etc.
  • the process for obtaining flavored tubers that the invention proposes, as for example for obtaining flavored and flavored potatoes, starts from maintaining said potatoes in a properly refrigerated chamber, with a temperature that can range between 0 or and at 14 ° C, keeping the product in these thermal conditions for a time of the order of 30 days.
  • the tubers are kept inside said chamber permanently mobilized in a rotating direction to avoid the existence of untreated areas in the same throughout the procedure.
  • the aromatizing biological products are kept at a temperature that will oscillate between 14 ° and 30 ° C, specifically housed in a heated receptacle, so that the terpenes detachment occurs.
  • a chamber (2) provided with means (3) of air conditioning, of any conventional type, which allows maintaining a temperature ranging from 0 o to 14 ° C within the chamber (2).
  • a plurality of trays (4) preferably materialized on roller platforms (5) are established, duly motorized to supply at all times, or when deemed convenient, rotational movement to the tubers (1) .
  • the chamber (2) has an accessory drawer (6), which can be located inside it, or outside, as in the case of the figure, drawer or receptacle (6) in any case equipped with a communication (7) with the camera (2), and intended to receive in its interior to products of biological origin (8) from which terpenes have to be released.
  • an accessory drawer (6) which can be located inside it, or outside, as in the case of the figure, drawer or receptacle (6) in any case equipped with a communication (7) with the camera (2), and intended to receive in its interior to products of biological origin (8) from which terpenes have to be released.
  • This drawer or receptacle (6) is in turn equipped with air conditioning means (9) of any conventional type, to maintain in its interior a temperature that will in turn oscillate between 14 ° and 30 ° C.
  • air conditioning means (9) of any conventional type, to maintain in its interior a temperature that will in turn oscillate between 14 ° and 30 ° C.
  • An outside air intake ( 10) assisted by an organic filter (1 1) to eliminate or minimize possible impurities, and an air circulation regulator (12), will determine a controlled drag of the terpenes detached from the products of biological origin (10), being created in the sine of the main chamber (2), where the tubers are found, an atmosphere saturated with terpenes.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Environmental Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention relates to a method in which the tubers (1) in question, for example, potatoes, are first selected, washed and prepared and then inserted into a climate-controlled chamber (2) at a temperature between 0º and 14º C, and made to spin. Certain products of biological origin able to release terpenes are inserted into an additional container (6) in said chamber (2). Outside air is made to circulate through said container (6), which is also climate-controlled to maintain a temperature between 14º and 30º C in the interior thereof. The terpenes released from the products (8) of biological origin create an atmosphere saturated with same in the main chamber (2), and after a period of time of approximately 30 days, this produces scented and flavored tubers (1).

Description

PROCEDIMIENTO PARA LA OBTENCIÓN DE TUBÉRCULOS AROMATIZADOS Y SABORIZADOS  PROCEDURE FOR OBTAINING AROMATIZED AND FLAVORED TUBES

D E S C R I P C I Ó N D E S C R I P C I Ó N

OBJETO DE LA INVENCIÓN OBJECT OF THE INVENTION

La presente invención se refiere a un procedimiento especialmente concebido para la obtención de tubérculos aromatizados y con un nuevo sabor, como por ejemplo patatas, a partir de tales patatas debidamente limpias y preparadas. The present invention relates to a process specially designed for obtaining flavored and new flavored tubers, such as potatoes, from such properly cleaned and prepared potatoes.

El objeto de la invención es dotar a dichos tubérculos de diversos aromas y sabores, obtenidos mediante los terpenos o isoprenoides suministrados por determinados productos de origen biológico, tales como el eucalipto, clavo, jengibre, etc. The object of the invention is to provide said tubers with various aromas and flavors, obtained by means of terpenes or isoprenoids supplied by certain products of biological origin, such as eucalyptus, clove, ginger, etc.

La invención se sitúa pues en el ámbito de la industria alimentaria. The invention thus falls within the scope of the food industry.

ANTECEDENTES DE LA INVENCION BACKGROUND OF THE INVENTION

Hasta la fecha los terpenos de las plantas vienen siendo usados, por sus cualidades aromáticas, en el ámbito de la medicina tradicional y en los remedios herbolarios. To date, the terpenes of plants have been used, for their aromatic qualities, in the field of traditional medicine and in herbal remedies.

El solicitante no tiene conocimiento de la utilización de dichos terpenos en el ámbito de la industria alimentaria. The applicant is not aware of the use of said terpenes in the field of food industry.

DESCRIPCIÓN DE LA INVENCIÓN DESCRIPTION OF THE INVENTION

El procedimiento para la obtención de tubérculos aromatizados que la invención propone, como por ejemplo para la obtención de patatas aromatizadas y saborizadas, parte del mantenimiento de dichas patatas en el seno de una cámara debidamente refrigerada, con una temperatura que puede oscilar entre los 0o y los 14° C, manteniendo el producto en estas condiciones térmicas durante un tiempo del orden de 30 días. The process for obtaining flavored tubers that the invention proposes, as for example for obtaining flavored and flavored potatoes, starts from maintaining said potatoes in a properly refrigerated chamber, with a temperature that can range between 0 or and at 14 ° C, keeping the product in these thermal conditions for a time of the order of 30 days.

Complementariamente y durante todo ese tiempo, los tubérculos se mantienen en el interior de dicha cámara permanentemente movilizados en sentido giratorio para evitar la existencia en los mismos de zonas no tratadas a lo largo del procedimiento. Complementarily and during all that time, the tubers are kept inside said chamber permanently mobilized in a rotating direction to avoid the existence of untreated areas in the same throughout the procedure.

Por su parte, los productos biológicos aromatizantes se mantienen a su vez a una temperatura que oscilará entre 14° y 30° C, concretamente albergados en un receptáculo a su vez climatizado, para que se produzca el desprendimiento de los terpenos. On the other hand, the aromatizing biological products are kept at a temperature that will oscillate between 14 ° and 30 ° C, specifically housed in a heated receptacle, so that the terpenes detachment occurs.

Se hace circular una corriente de aire a través de los productos biológicos aromatizados, que arrastra los terpenos hacia la zona de ubicación de los tubérculos, generando en el entorno de los mismos una atmósfera saturada de terpenos que, al cabo de los 30 días citados, habrá generado la definitiva aromatización de los tubérculos así como confiriéndoles un nuevo sabor. DESCRIPCIÓN DE LOS DIBUJOS A stream of air is circulated through the aromatized biological products, which drags the terpenes towards the zone of location of the tubers, generating in their surroundings an atmosphere saturated with terpenes that, after 30 days mentioned, will have generated the definitive aromatization of the tubers as well as giving them a new flavor. DESCRIPTION OF THE DRAWINGS

Para complementar la descripción que se está realizando y con objeto de ayudar a una mejor comprensión de las características del invento, de acuerdo con un ejemplo preferente de realización práctica del mismo, se acompaña como parte integrante de dicha descripción, un único dibujo en donde con carácter ilustrativo y no limitativo, se ha representado esquemáticamente una instalación para la puesta en practica del procedimiento para la obtención de tubérculos aromatizados objeto de la presente invención. To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical implementation thereof, a single drawing is attached as an integral part of said description where Illustrative and non-limiting, an installation for the implementation of the process for obtaining flavored tubers object of the present invention has been schematically represented.

REALIZACIÓN PREFERENTE DE LA INVENCIÓN PREFERRED EMBODIMENT OF THE INVENTION

De acuerdo con una realización preferente de la invención, tras la selección, lavado y preparación de los tubérculos (1), como por ejemplo las citadas patatas, éstos se introducen en el seno de una cámara (2) dotada de medios (3) de climatización, de cualquier tipo convencional, que permitan mantener en el seno de la cámara (2) una temperatura que oscilará entre 0o y 14° C. According to a preferred embodiment of the invention, after the selection, washing and preparation of the tubers (1), such as said potatoes, they are introduced into a chamber (2) provided with means (3) of air conditioning, of any conventional type, which allows maintaining a temperature ranging from 0 o to 14 ° C within the chamber (2).

En el seno de la cámara (2) se establecen una pluralidad de bandejas (4) preferentemente materializadas en plataformas de rodillos (5), debidamente motorizados para suministrar en todo momento, o cuando se estime conveniente, movimiento giratorio a los tubérculos (1). Within the chamber (2) a plurality of trays (4) preferably materialized on roller platforms (5) are established, duly motorized to supply at all times, or when deemed convenient, rotational movement to the tubers (1) .

La cámara (2) cuenta con un cajón accesorio (6), que puede quedar situado en el interior de la misma, o bien en el exterior, como en el caso de la figura, cajón o receptáculo (6) en cualquier caso dotado de una comunicación (7) con la cámara (2), y destinado a recibir en su interior a los productos de origen biológico (8) de los que han de desprenderse los terpenos. The chamber (2) has an accessory drawer (6), which can be located inside it, or outside, as in the case of the figure, drawer or receptacle (6) in any case equipped with a communication (7) with the camera (2), and intended to receive in its interior to products of biological origin (8) from which terpenes have to be released.

Este cajón o receptáculo (6) está a su vez dotado de medios de climatización (9) de cualquier tipo convencional, para mantener en su interior una temperatura que oscilará a su vez entre 14° y 30° C. Una toma de aire exterior (10), asistida por un filtro orgánico (1 1) para eliminar o minimizar posibles impurezas, y un regulador (12) de circulación de aire, determinarán un arrastre controlado de los terpenos desprendidos de los productos de origen biológico (10), creándose en el seno de la cámara principal (2), donde se encuentran los tubérculos, una atmósfera saturada de terpenos. This drawer or receptacle (6) is in turn equipped with air conditioning means (9) of any conventional type, to maintain in its interior a temperature that will in turn oscillate between 14 ° and 30 ° C. An outside air intake ( 10), assisted by an organic filter (1 1) to eliminate or minimize possible impurities, and an air circulation regulator (12), will determine a controlled drag of the terpenes detached from the products of biological origin (10), being created in the sine of the main chamber (2), where the tubers are found, an atmosphere saturated with terpenes.

La estructuración descrita, con los parámetros citados, permite que al cabo de un periodo de tiempo del orden de 30 días, los tubérculos (1) se hayan impregnado debidamente de los terpenos o isoprenoides desprendidos del producto biológico (8) para su correcta aromatización y saborización. The structuring described, with the aforementioned parameters, allows that after a period of time of the order of 30 days, the tubers (1) have been properly impregnated with the terpenes or isoprenoids detached from the biological product (8) for their correct aromatization and flavoring

Claims

R E I V I N D I C A C I O N E S R E I V I N D I C A C I O N E S Ia.- Procedimiento para la obtención de tubérculos aromatizados y saborizados, que estando concebido para conseguir la aromatización/saborización a expensas de los terpenos suministrados por productos de origen biológico, se caracteriza porque en el mismo se establecen las siguientes fases operativas: I a .- Procedure for obtaining flavored and flavored tubers, which being designed to achieve aromatization / flavoring at the expense of terpenes supplied by products of biological origin, is characterized in that the following operational phases are established therein: Selección, lavado y preparación de los tubérculos, como por ejemplo patatas. Selection, washing and preparation of tubers, such as potatoes. Introducción de dichos tubérculos en una cámara climatizada, con una temperatura comprendida entre 0o y 14°C. Introduction of such tubers in a heated chamber with a temperature between 0 ° and 14 ° C. Sometimiento de dichos tubérculos a una movilización en sentido giratorio para que su superficie de apoyo sobre los medios de sustentación del mismo sea permanentemente variable.  Submission of said tubers to a mobilization in a rotating direction so that their support surface on the support means thereof is permanently variable. Paralela introducción de los productos de origen biológico generadores de los terpenos en un receptáculo integrado o complementario de la cámara que alberga los tubérculos, donde dichos productos de origen biológico se mantienen a una temperatura comprendida entre 14° y 30°C.  Parallel introduction of the products of biological origin generating the terpenes in an integrated or complementary receptacle of the chamber that houses the tubers, where said products of biological origin are kept at a temperature between 14 ° and 30 ° C. Circulación de aire exterior, a través del citado receptáculo contenedor de los productos de origen biológico, para arrastre de los terpenos hacia la cámara contenedora de los tubérculos, de manera que en ésta última se establece permanentemente una atmósfera saturada de terpenos.  External air circulation, through the aforementioned container receptacle of the products of biological origin, for dragging the terpenes into the tubing containing chamber, so that a saturated atmosphere of terpenes is permanently established in the latter. 2a.- Procedimiento para la obtención de tubérculos aromatizados y saborizados, según reivindicación 1 , caracterizado porque la corriente de aire que atraviesa el receptáculo contenedor de los productos de origen biológico suministradores de los terpenos, accede a dicho receptáculo a través de un filtro orgánico y con su caudal debidamente regulado para obtener en la cámara contenedora de los tubérculo la atmósfera saturada de terpenos prevista. 2 a .- Procedure for obtaining flavored tubers and Flavored according to claim 1, characterized in that the air flow through the container receptacle of the biological products that supply the terpenes, access said receptacle through an organic filter and with its flow properly regulated to obtain in the container chamber of the tuber the saturated atmosphere of terpenes expected. 3a.- Procedimiento para la obtención de tubérculos aromatizados y saborizados, según reivindicaciones anteriores, caracterizado porque el tiempo de exposición de los tubérculos a la atmósfera saturada de terpenos es del orden de 30 días. 3 .- A method for obtaining flavored flavored tubers, according to previous claims, characterized in that the exposure time of the tubers to the atmosphere saturated terpene is about 30 days.
PCT/ES2011/070879 2010-12-22 2011-12-19 Method for preparing scented and flavored tubers Ceased WO2012085317A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201031908A ES2385166B1 (en) 2010-12-22 2010-12-22 PROCEDURE FOR OBTAINING AROMATIZED TUBERCULOS
ESP201031908 2010-12-22

Publications (1)

Publication Number Publication Date
WO2012085317A1 true WO2012085317A1 (en) 2012-06-28

Family

ID=46313220

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2011/070879 Ceased WO2012085317A1 (en) 2010-12-22 2011-12-19 Method for preparing scented and flavored tubers

Country Status (2)

Country Link
ES (1) ES2385166B1 (en)
WO (1) WO2012085317A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104287075A (en) * 2014-09-19 2015-01-21 福建省农业科学院果树研究所 Method for coloring prunus salicina fruits red

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992010934A1 (en) * 1990-12-19 1992-07-09 The United States Of America, Represented By The Secretary, United States Department Of Commerce Inhibition of potato sprouting using volatile monoterpenes
WO1995009536A1 (en) * 1993-10-04 1995-04-13 B.V. Chemische Pharmaceutische Industrie 'luxan' Composition suitable for inhibiting potato sprouting and/or fungoid growth
WO1995012311A1 (en) * 1993-11-03 1995-05-11 The United States Of America, Represented By The Secretary Of Agriculture Natural suppression of sprouting in stored potatoes using jasmonates
US5811372A (en) * 1997-05-21 1998-09-22 Platte Chemical Company Method of controlling sprout formation in potatoes by selective application of chlorpropham, carvone, benzothiazole and ethylene
WO2000032063A1 (en) * 1998-12-03 2000-06-08 Xeda International Fog treatment method using a liquid composition for treating fruits and vegetables and implementing device
WO2001072129A1 (en) * 2000-03-28 2001-10-04 Council Of Scientific And Industrial Research Acyclic monoterpenes as anti-sprouting agents for potato tubers
FR2863825A1 (en) * 2003-12-18 2005-06-24 Xeda International Chlorpropham solution useful for inhibiting sprouting of bulbs and tubers, especially potatoes, includes terpenes and/or terpene oils
EP1728429A1 (en) * 2005-06-02 2006-12-06 Xeda International Process for anti-germination treatment of bulbs and tubers using CIPC and terpenes or terpene oils
WO2011095751A1 (en) * 2010-02-08 2011-08-11 Xeda International Method for anti-sprouting and possibly fungicidal treatment of bulbs and/or tubers using clove oil and mint oil

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1992010934A1 (en) * 1990-12-19 1992-07-09 The United States Of America, Represented By The Secretary, United States Department Of Commerce Inhibition of potato sprouting using volatile monoterpenes
WO1995009536A1 (en) * 1993-10-04 1995-04-13 B.V. Chemische Pharmaceutische Industrie 'luxan' Composition suitable for inhibiting potato sprouting and/or fungoid growth
WO1995012311A1 (en) * 1993-11-03 1995-05-11 The United States Of America, Represented By The Secretary Of Agriculture Natural suppression of sprouting in stored potatoes using jasmonates
US5811372A (en) * 1997-05-21 1998-09-22 Platte Chemical Company Method of controlling sprout formation in potatoes by selective application of chlorpropham, carvone, benzothiazole and ethylene
WO2000032063A1 (en) * 1998-12-03 2000-06-08 Xeda International Fog treatment method using a liquid composition for treating fruits and vegetables and implementing device
WO2001072129A1 (en) * 2000-03-28 2001-10-04 Council Of Scientific And Industrial Research Acyclic monoterpenes as anti-sprouting agents for potato tubers
FR2863825A1 (en) * 2003-12-18 2005-06-24 Xeda International Chlorpropham solution useful for inhibiting sprouting of bulbs and tubers, especially potatoes, includes terpenes and/or terpene oils
EP1728429A1 (en) * 2005-06-02 2006-12-06 Xeda International Process for anti-germination treatment of bulbs and tubers using CIPC and terpenes or terpene oils
WO2011095751A1 (en) * 2010-02-08 2011-08-11 Xeda International Method for anti-sprouting and possibly fungicidal treatment of bulbs and/or tubers using clove oil and mint oil

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104287075A (en) * 2014-09-19 2015-01-21 福建省农业科学院果树研究所 Method for coloring prunus salicina fruits red

Also Published As

Publication number Publication date
ES2385166B1 (en) 2013-01-28
ES2385166A1 (en) 2012-07-19

Similar Documents

Publication Publication Date Title
CN106998722B (en) Apparatus and method for processing food cream
JP2015507920A5 (en)
JP2016512463A5 (en)
WO2016001921A3 (en) Method and device for vaporization and inhalation of isolated substances
JP2018519111A5 (en)
US20170303571A1 (en) System for Vacuum Distillation of Volatile Compounds
WO2012085317A1 (en) Method for preparing scented and flavored tubers
EP1901858B1 (en) Method for cleaning a lumen
ITMO20070020A1 (en) CONTAINER FOR BEVERAGE DISPENSING MACHINES
US20200138236A1 (en) Technologies for sanitizing beverage makers
JP2018519971A (en) Luminal device decontamination system and method
ES2625943T3 (en) Apparatus and procedure for cleaning vessel-type containers of air guns, air guns and their parts
WO2008087622A2 (en) Home cofee roaster
CN104722244A (en) Method and apparatus for vacuum extraction of undiluted liquid from plant, capable of preventing browning and carbonization phenomena
HRP20150714T1 (en) Process for cleaning and sanitizing surgical instruments in general and device suited to implement said process
HK1221142A1 (en) Moist heat delivery device
SE407899B (en) KIT AND DEVICE FOR STERILIZING AMPULLS
ES2751306T3 (en) Cooking system, for cooking and flavoring products to cook
LIU et al. Effect of postoperative adjuvant transarterial chemoembolization on prognosis of patients after radical resection of primary hepatocellular carcinoma
ES2487966B1 (en) Portable evaporator device for testing and inhalation of vaporized substances, and its method of operation
XU et al. The application of nutritional management leaded by nurses in hospitalized phthisical patients
WANG et al. Application of colonoscopy in treating choledocholith for patients with Billroth-Ⅱ gastroenterestomy
ES2620981T3 (en) Procedure for sterilizing food, particularly spices
XU Early start Denver model for young children with autism
FANG et al. Clinical effect of percutaneous transhepaticcholangioscopic lithotomy combined with rigid choledochoscopyin treatment of postoperative recurrent hepatolithiasis

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11851526

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 11851526

Country of ref document: EP

Kind code of ref document: A1