NEW TECHNOLOGIES ON FOOD CONSERVATION

Physical procedures
Publication number	Solicitant	Country	Content
WO2005046362	Matsushita Electric Industrial Co LTD	Japan	Method for thawing in a uniform and rapid heating comprising high frequency to a point near the melting, steam treatment and a second high frequency heating
WO2005046340	Pontificia Universidad Católica de Chile	Chile	Conservation of fish for long periods of time through packaging, vacuum processing with 99% and freeze at a temperature between - 5 ° C - 18 º C inside the meat
WO2005032263	Ajinomoto CO INC	Japan	Process for preparing dried fish comprising the steps of cooking the fish, break the meat into pieces of 4 to 20 cm and dry steam. It also describes the apparatus for carrying out disintegration.
WO2005032265	CSIC	Spain	Procedure for the conservation of molluscs using modified atmosphere rich in oxygen and a second major component of nitrogen.
EP1523890	Sauertoffwerk Friedrich Guttroff GMBH	Germany	Treatment of maturing fish in reduced time.. The fish meat is heated for 1-5 hours and then cooled in a freezing phase of 2-8 hours.
EP1526091	John Keeler and CO	EEUU	Method for packaging crabmeat adjusting the air volume of meat to 20% in volume inside the container. A continuación se procede al sellado y pasteurizado. Here is the sealed and pasteurized
EP1525808	Sig Tech. LTD	Switzerland	Tunnel pasteurization pasteurization for installations comprising two conveyor belts and transfer mechanisms, eliminating the need for pipelines from the top and is easy to maintain
WO2004100683	FMC Techologies	EEUU	Autoclave system with water spray suitable for cartons.
WO2004093573	FMC Techologies	EEUU	Method and apparatus for the pasteurization combined thermal and nonthermal in multiple stages.
WO2004112490	Grain Proces.Corpor.	EEUU	Installation procedure for freezing fish and provided with a protective mucous layer against bacteria. The main feature is that the phases of stunning, exsanguination and cutting are performed in aqueous medium.
ES2213486	J.A.Bericiartua	Spain	Procedure to remove the parasites of fish by electrocution.
WO2004075639	Quali Guarantee	Southafrica	Method for the preservation of fish that involves subjecting the fish to a negative pressure and then exposing it to a gas.
EP1454540	Sander Hansen A/S	Denmark	Device for the pasteurization of bottles and cans, has a circuit which provides a first criterion and a second circuit that provides another criterion other than sterilization are interconnected with each other.
WO2004045985	Micvac AB	Sweden	Procedure for pasteurized and vacuum-pack food. Is to provide a covered tray, creating a one way valve, dealing with microwave, close the valve, cool and make void.
ES2200626	Hermanos Rodríguez Gómez, S.A	Spain	Continuous autoclave to sterilize cans. No breaks or stops required to open and close doors.
WO03095911	L´Air Liquide	France	Treatment to reduce microbial contamination in food by using high pressure gas. The gas is applied directly to the product or inserted inside the container that contains it. Some applications provide the combined application of cycles of highs and lows.
WO03090567	Mars Incorporated	EEUU	Method for cooking and sterilizing packaged goods, using a pressure vessel.
WO03059075	HOVO FISHERIES CO LTD	Japan	Process for producing frozen tuna meat quality comparable to fresh after a long storage season. Is to capture live fish, kill it, gutted, boned, cut meat, deep and induce rigor mortis after thawing.
ES2189677	HERMASA	Spain	Machine continuously thawed fish.Module consists of a journey through an endless chain carrying trays in which there are nozzles that spray hot water to thaw the product.
WO03055319	HYDRAFLOW IND. LTD	New Zealand	Portable smoking apparatus. Has a cavity with sawdust that is heated to produce hot smoke and a smoke chamber in which food is available to treat.
WO03073865	Uivit Corporation	Japan	Creation of Dust of long-life oyster, emulsifying it in or vinegar or freeze-dried or frozen.
ES2184533	Morata J.L/Martinez .J.	Spain	Tunnel pasteurization process that uses this procedure.
WO03035120	SIG SIMONAZZI S.P.A	Italy	Device for sterilization of food by high hydrostatic pressure.
EP1321042	NESS&CO.GMBH.	Germany	Plant for smoking and / or dried meat and fish in a closed circuit.
EP1321041	LUTETIA	France	Procedure and device for the preparation of meat or fish mixed and smoked that includes at least one drying step simultaneously with the mixing.
WO2005082173	ZINITEC Ltd	GB	Improved process for canning food products comprising means for preventing shock thermal canned goods and to prevent food contact with the liquid coolant.
WO2005113024	FMC Tech	US	Immersion autoclave for sterilization of packaged foods.
WO2006097634	Polar Star Co Ltd	Japan	Procedure for preparation of frozen sushi and vacuum packaging.
WO2006095357	Recon Oil Ind /Sen Nirma	India	Procedure for obtaining a synergistic blend of EPA and DHA thermostable highly purified by fractionation, distillation, and extrusion of the feedstock (algae or fish oils).
EP1731430	Fortune Frozen Foods Co Ltd	Taiwan	Method for the preservation of fish that is clean pack fish in a vacuum packing with controlled atmosphere and freezing.
WO2006121540	Ocean Technology Inc.	EE.UU.	Product packaging based on seafood, chilled with a retention period of 45-60 days. The treatment process consists of a partial processing interrupted by cooling, packaging and subsequent warming to finish the cooking process.

 

Chemical Precedures
Publication number	Solicitant	Country	Content
WO2004021808	L´Air Liquide	France	Procedure for prolonging the life of frying oils consisting of mixing the oil with an inert gas or a mixture of inert gases. This will inhibit the formation of toxic compounds, especially acrylamide.
ES2200644	Fundación AZTI	Spain	Getting salted anchovies with low sodium content. Includes soaking fish starting with low sodium Norton salt, partially gutted, beheaded, washed in low salt brine, packing, pressing and ripening at room temperature for 4 months and cooling.
ES2194587	pH7 Tecnología Alimentaria	Spain	Additive for conserving fresh bivalves as ascorbic acid,citrus, monosodium phosphate, monocalcium dihydrogen or other salts
WO03059073	JAPANTECHNO LTD CO	Japan	How to avoid darkening of fresh squid or octopus. Involves dealing with an alkaline solution and wash or neutralize the solution. Allows storing long keeping the color fresh.
WO03059074	JAPANTECHNO LTD CO	Japan	How to avoid darkening of peeled seafood. Involves dealing with an alkaline solution and wash or neutralize the solution. Allows storing long keeping the color fresh.
WO03067994	Universidad Politécnica de Valencia	Spain	Procedure and device for salted cod.

 

Mixed Procedures
Publication number	Solicitant	Country	Content
WO2005032264	R. Neraal	Norway	Whitefish product for use in the manufacture of frozen processed fish including fish mince, trehalose and salts of organic acids as crioconservant.
WO2004068955	Tachet JM	France	Method for preparing a fish based product  ready to cook that does not contain any chemical preservative but is marinated with salt, heat treatment and drying.
WO03080127	Arntsen, Dag	Norway	Sterilization procedure of fish fillets using a system of nozzles that eject chitosan droplets atomized and maintains a positive electric charge.
ES2196972	Fundación AZTI	Spain	Conservation of desalted cod over a period of up to 20 days, using dilute sodium lactate. Once the treatment, cod is stored at 4 ° C in controlled atmosphere.
WO03070025	L´Air Liquide	France	Food Processing at high pressure in a controlled atmosphere..

 

Biological Procedures
Publication number	Solicitant	Country	Content
WO2004071202	Marine Bioproducts AS	Norway	Improvement and maintenance of the organoleptic characteristics of fish fillets by adding a protein hydrolyzate.

 

Active packaging and modified atmosphere conservation
Publication number	Solicitant	Country	Content
ES2220211	Univ. de Huelva	Spain	Melanosis inhibitor of crustaceans using modified atmospheres containing sulfur dioxide dissolved in an inert gas.