3295 ⎘
Preservation or chemical ripening of fruit or vegetables; Preserving by heating by irradiation or electric treatment
Sub-classes:MICROWAVE AND INFRARED HEATING SYSTEM AND METHOD FOR FRUIT AND VEGETABLE ENZYME DEACTIVATION
#2METHOD FOR MANUFACTURING LAVER-SHAPED PROCESSED FOOD USING ALLIUM CEPA L.
#3SYSTEM AND METHOD FOR INFRARED DEHYDROFREEZING AND DEHYDRO FREEZE-DRYING
#4CONTROL SYSTEM AND CONTROL METHOD FOR PEST KILLING BY MICROWAVE AND COMPUTER DEVICE AND STORAGE MEDIUM THEREOF
#5METHOD FOR MANUFACTURING LAVER-SHAPED PROCESSED FOOD USING ALLIUM CEPA L.
#6SHELF STABLE, HIGH MOISTURE FRUIT CONFECTIONS PRODUCED FROM SECONDARY FRUIT PRODUCTS
#7FOOD PRESERVATION APPARATUS AND SYSTEM THEREOF
#8DRIED PRODUCTS MADE FROM FRUIT AND/OR VEGETABLES AND PRODUCTION METHODS
#9SYSTEM AND METHOD FOR INFRARED DEHYDROFREEZING AND DEHYDRO FREEZE-DRYING
#10Method for Killing Aspergillus flavus Spores by Infrared Radiation in Coordination with Essential Oil Fumigation
#11High moisture edible compositions and methods of preparation thereof
#12Coagulation of the marrow in bones
#13VACUUM MICROWAVE DRYING OF FOODS WITH PULSED ELECTRIC FIELD PRE-TREATMENT
#14Methods for heating compositions comprising edible inclusions
#15Plant and method of production of puree
#16METHOD FOR THE THERMAL TREATMENT OF BULK MATERIALS IN A ROTARY TUBE WITH AT LEAST ONE INFRARED LIGHT UNIT
#17CHEWING GUMS AND CONFECTIONS HAVING INCLUSIONS OF STABILIZED PLANT PIECES
#18PROCESSING METHOD FOR SWEET POTATO ENABLING LONG-TERM PRESERVATION AT ROOM TEMPERATURE AND SWEET POTATO PROCESSED FOOD PREPARED THEREFROM
#19Technology for three-dimensional microwave air-jet drying of persimmon slices
#20SYSTEM AND METHOD FOR INFRARED DEHYDROFREEZING AND DEHYDRO FREEZE-DRYING
#21MANUFACTURING METHOD FOR DRIED BULBS AND TUBERS HAVING EXCELLENT RESTORABILITY AND PRESERVABILITY AND DRIED BULBS AND TUBERS MANUFACTURED THEREBY
#22Method of drying vegetables
#23Malaxation apparatus for the production of virgin olive oil
#24STORAGE STABLE FOOD COMPOSITIONS
#25Automated food preparation and dispensing
#26Shelf stable, high moisture fruit confections produced from secondary fruit products
#27DRIED PRODUCTS MADE FROM FRUIT AND/OR VEGETABLES AND PRODUCTION METHODS
#28Processing of agricultural products using radiofrequency
#29METHODS AND APPARATUSES FOR THERMAL TREATMENT OF FOODS AND OTHER BIOMATERIALS, AND PRODUCTS OBTAINED THEREBY
#30NON-THERMAL ELECTROMAGNETIC STERILIZATION
#31Recovery of avocado paste from avocado oil milling process or guacamole processing
#32Plant Matter Dryer
#33METHOD FOR QUICKLY SALTING KIMCHI INGREDIENTS, AND METHOD AND SYSTEM FOR QUICKLY PREPARING LOW-SALT KIMCHI
#34Methods and apparatuses for thermal treatment of foods and other biomaterials, and products obtained thereby
#35METHOD FOR ACCELERATING FREEZE DRYING PRODUCE USING MICROWAVE ENERGY
#36PROCESSING OF FOOD PRODUCTS WITH VOLUMETRIC HEATING
#37Apparatus and method for dehydration using microwave radiation
#38Non-thermal electromagnetic sterilization
#39Method for preparing and conditioning granular burdock roots through combined uniform drying by using radio frequency pretreatment and microwave pulse spouting
#40MICROBIAL REDUCTION IN A PROCESSING STREAM OF A MILLED PRODUCT
#41Processing and packaging of food products
#42Microwave Vacuum Process For Making An Infusion From Natural Products
#43Infrared dry blanching, infrared blanching and infrared drying technologies for food processing
#44Method for preserving plant material
#45Solid Food Products and Methods of Their Preservation
#46Method and system for treating packaged products
#47Methods for sterilizing, stabilizing and packaging harvested produce
#48Microbial reduction in a processing stream of a milled product
#49METHODS FOR OBTAINING PRESERVATIVE-FREE STABLE AVOCADO PULP POWDERS AND PRODUCTS COMPACTED FROM SAME
#50Ohmic device for heat-treating foods
#51Methods and apparatuses for thermal treatment of foods and other biomaterials, and products obtained thereby
#52Apparatus and method for microwave vacuum-drying of organic materials
#53Frozen Fruit and Vegetable Bars and Methods of Making
#54Apparatus and Method for Vacuum Microwave Drying of Food Products
#55Preparation method of retort roast chestnuts using far infrared ray thawing
#56System for microorganism control
#57System for microorganism control
#58Methods and apparatuses for thermal treatment of foods and other biomaterials, and products obtained thereby
#59Novel infrared dry blanching (IDB), infrared blanching, and infrared drying technologies for food processing