3293 ⎘
Preservation or chemical ripening of fruit or vegetables; Preserving by heating by direct or indirect contact with heating gases or liquids
Sub-classes:METHODOLOGY FOR EXTENDING THE SHELF LIFE OF PERISHABLE FRUITS THROUGH NON-DESTRUCTIVE, OPTIMUM-THERMAL, AND NON-THERMAL STERILIZATION BASED ON TRACEABLE DATA GENERATED BY AI-BASED ALGORITHMS
#2METHOD AND SYSTEM FOR PHYTOSANITARY TREATMENT OF PRODUCE
#3METHOD FOR PASTEURIZING/SANITIZING/STERILIZING FOOD PRODUCTS VIA ULTRA-HIGH TEMPERATURE PROCESSING AND OPTIONAL EXPOSURE TO AN ELECTROMAGNETIC RADIATION SOURCE
#4Smoking Fruit
#5METHOD OF DEHYDRATING WINE GRAPES AND OTHER FOODS
#6Method of dehydrating wine grapes and other foods
#7METHOD AND APPARATUS FOR PRODUCING FOOD PRODUCT
#8APPARATUS FOR AND METHOD OF STEAM TREATING OF PLANT FIBRES
#9LOW-SULPHUR FRUIT DRYING PROCESS
#10Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#11METHODS AND SYSTEMS FOR STERILIZING PLANT MATERIALS AND PRODUCTS
#12METHODS AND APPARATUSES FOR PRESSURIZED PURIFICATION AND INFUSION OF PLANT MATTER AND CELLULOSE-BASED ORGANIC CELLULAR MATERIAL
#13Vacuum steam blancher using a full-automatic conveyor belt
#14Process for the production of a nest-shaped food product comprising strips of a dried vegetable and associated product
#15Low-sulphur fruit drying process
#16Steam pasteurization method for freeze-dried food
#17GARLIC MARINATING PROCESS
#18Solid-state heat exchanger module
#19PROCESS FOR IMPROVING SHELF-LIFE OF FRESH CUT VEGETABLES AND FOOD PRODUCTS PRODUCED THEREBY
#20METHOD AND APPARATUS FOR PRODUCING FOOD PRODUCT
#21Method and plant for the production of apple sauce
#22Process for improving shelf-life of fresh cut vegetables and food products produced thereby
#23Forced-convection, steam-heating of nuts with preheating
#24LOW-TEMPERATURE, FORCED-CONVECTION, STEAM-HEATING OF NUTS
#25METHOD AND ARRANGEMENT FOR STERILIZING EDIBLE NUTS
#26Systems and methods for heat exchange
#27Method of treating fruit Pressing residue
#28AUTOMATICALLY ROTATING, HlGH-PRESSURE STERILIZER AND PROCESSING METHOD HAVING CONTINUOUS OPERATION STAGES
#29METHOD FOR QUICKLY SALTING KIMCHI INGREDIENTS, AND METHOD AND SYSTEM FOR QUICKLY PREPARING LOW-SALT KIMCHI
#30Pasteurization System for Root Vegetables
#31System and Method for Continuous Citrus Peel Cellular Expansion
#32Method of and system for surface pasteurization or sterilization of low-moisture particulate foods
#33Method and apparatus for the preparation of a crisp food product
#34Plant for deaerating and heating vegetable product
#35Pasteurization system for root vegetables
#36TREATING PRODUCE TO REDUCE BROWNING AND IMPROVE QUALITY
#37Continuous treatment system for the debacterization of divided solids, especially food products
#38System and method for continuous citrus peel cellular expansion
#39PREPARATION OF VEGETABLE MATERIAL AND FOOD PRODUCTS
#40System and method for continuous citrus peel cellular expansion
#41Pasteurizing Method and Pasteurizing Apparatus
#42PROCESS AND APPARATUS FOR PRETREATMENT OF FRESH FOOD PRODUCTS
#43System for transporting and/or washing and/or pasteurisation thermal treatment of foodstuffs, particularly leaf products
#44Method of preparing apple chips
#45NON-FRIED APPLE FOOD PRODUCTS AND PROCESSES FOR THEIR PREPARATION
#46Process for reducing spore levels in compositions
#47Process and apparatus for pretreatment of fresh food products
#48System and method for continuous steam injected citrus peel cellular expansion
#49CHILLED DISHES AND PROCESS FOR PREPARING SAME
#50Method and apparatus for reducing the number of microbes during tandem operation
#51System for pasteurisation thermal treatment of foodstuffs, particularly leaf product
#52Apparatus and Process for Almond Pasteurization
#53SURFACE PASTEURIZATION OF BULK AGRICULTRUAL PRODUCTS
#54Method for preservation of vegetable matter
#55Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same
#56Extended refrigerated shelf life mashed potatoes
#57Systems and methods for surface pasteurization of produce
#58Apparatus and process for reducing microbial contamination of nuts
#59Continuous thermal process for treating a flow comprising coarse food particles, and food particles obtainable with the process according to the invention
#60Dry food pasteurization apparatus and method
#61Packaged peanut product and method of production
#62Systems and methods for surface pasteurization of produce
#63Apparatus and method for microbial intervention and pasteurization of food and equipment
#64Blanching vegetables
#65Low-sulphur fruit drying process
#66Plant dryer with improved convection flow
#67Apparatus for separating melon flesh from rind