Patent Report

Water absorbing sheet for preserving foods, etc. - containing ceramic powders radiating far infrared rays Ohta T JO 2056-244; 26 February 1990

Continuous deep-frying operation for food - with free fatty acid content of oil being held down by continuous filtration and treatment with free fatty acid adsorbent Peregrine Int Assoc US 4913-922; 3 April 1990

Food is continuously deep fried in oil by (a) keeping a bath of cooking oil at 350-380”F, (b) continuously adding food to the bath and continuously removing cooked food from the bath, (c) continuously removing from the bath a mixture of oil and particles of larger than 170pm diameter derived from food materials, (d) comminuting the particles to below 170pm, (e) filtering out the particles on a pressure differential precoat filter using a bed of finely divided material as a filter bed to give a filter cake and particulate-free oil and (f) adding particle-free oil, recycling (some of) the filtered oil to keep a constant bath volume.

Production of paper packaging material, for fresh foods - is coated with adsorbent to adsorb ethylene gas and agent to radiate far-i.r. rays Tsuruizumi A JO 2106-335; 18 April 1990

A paper packaging material mainly for fresh foods has an adsorbent for adsorbing ethylene gas and an agent for radiating far infrared rays at ordinary temperature and pressure coated and adhered to the surface.

Production of the paper packaging material involves paper- making a liquid raw material, and drying to produce a paper sheet. Prior to the drying, a mixed treating liquid of an agent for adsorbing ethylene gas, an agent for radiating far infrared rays, and a paste is sprayed onto the paper-made raw material.

A filler for use in packaging with a paper material comprises an ethylene adsorbent and a far infrared ray radiating agent coated on the paper material.

Sterilization of container - by sterilizing wth hydrogen peroxide and elimination of it with ferrous ion Mitsubishi Heavy Ind KK JO 2098-520; 10 April 1990

Sterilization of container by hydrogen peroxide and elimina- tion of it, comprises sterilizing container with hydrogen peroxide and treating it with ferrous ion.

Ferrous ion used, is solution of ferrous sulphate. Hydrogen peroxide is decomposed rapidly and OH is generated by reaction of ferrous sulphate on hydrogen peroxide. The method comprises (1) atomizing 35% hydrogen peroxide heated at 80°C to container, (2) supplying air of 80°C to it to dry hydrogen peroxide and (3) atomizing wet sterilized ferrous sulphate solution to it.

Sterile wrapping container for food - has organic polymer film layer containing antibacterial zeolite on inside of wrapping material Chugoku Pearl Hanba JO 2098-565; 10 April 1990

Protecting thermolabile goods with tbermosensitive tempera- ture - by packaging with heat sink comprising salt hydrate, hydrophilic bonding agent, and anhydrous salt and sur- rounded by polyurethane foam Pymah Corp US 4903-493; 27 February 1990

Method of protecting thermolabile goods having a thcr- mosensitive temperature from high temperatures comprises (a) packaging the goods with a heat sink composite which has a melting point slightly less than the thermosensitive tempera- ture of the goods. The composite is enclosed in a container and comprises a salt hydrate a hydrophilic bonding agent and the same salt in anhydrous form; (b) the goods and heat sink compound are surrounded with an insulation layer, which has a rate of heat transfer through the layer of less than the rate of absorbance by the sink. The container comprising (a) and (b) is also claimed.

Packaging of perishable food products - suitable for products susceptible of absorbing carbon dioxide Valle Spluga Spa EP 368-116; 16 May 1990

A method and apparatus for packaging products susceptible of absorbing carbon dioxide. The method comprises the step of inserting a product in a container package, the step of sealing the package. Prior to sealing a preset amount of solid phase carbon dioxide is introduced in the containment package.

Detecting yeast of fungal contamination of packed liquid food - by adding starter composite, incubating for limited time and detecting expansion of package or change in state of product. Univ de Dijon FR 2624-274; 9 June 1989

Detection of yeast or fungal contamination of a liquid food product contained in a package involves (a) addition to the packed product of a composite favouring the growth of the microorganisms likely to contaminate the product, (b) incubating at 20-35°C for less than 50 h, and (c) verification of the contamination by detecting a change in the state of the packed product, especially expansion of the closed package, or a change in the appearance of the product seen through a transparent package.

Oligonucleotide(s) useful as bacterial DNA probes - useful in diagnostics, detection of contamination etc. in pharmaceuti- cals, food, water, etc. Evans DJ WO 9OOlL560; 22 February 1990

Biosensor for sensitive analysis, has enzyme fixed to trans- ducer - which is dipped in solution containing 2 cosubstrates allowing for recycle of analyte, especially for clinical assays A kad Wissenschaft D D R DD 272-311; 4 October 1989

Oxygen absorbing accommodation parcel - has oxygen absorbing compound in parcel structure having air permeable part and air impermeable peelable member Mitsubishi Gas Chem KK EP 368-632; 16 May 1990

120 Food Control - April 199 1