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1. 发明授权

US5523053A Sterilization method and apparatus for spices and herbs 失效
标题翻译：香料和草药的灭菌方法和设备
公开(公告)号：US5523053A
公开(公告)日：1996-06-04
申请号：US260068
申请日：1994-06-15
申请人： Daniel H. Dudek
发明人： Daniel H. Dudek
IPC分类号： A23B7/005 , A23B9/02 , A61L2/07 , F26B17/00 , F26B17/14 , A61L2/06 , A23L3/18 , F26B17/12
CPC分类号： A61L2/07 , A23B7/0053 , A23B9/025 , F26B17/001 , F26B17/14
摘要： To avoid premature deterioration of raw products such as spices and herbs or products produced with these ingredients, the product or material is sterilized by exposure to elevated pressures and temperatures for a predetermined time. The sterilization process comprises a multiplicity of chambers whereby a product is introduced to the first chamber, pressurized, transferred through a series of sterilization chambers while exposing the product to the sterilization environment of the chambers for a predetermined time, then depressurized in a depressurization chamber. When using a moist sterilization fluid, a drying chamber is attached to the depressurization chamber to remove excess and undesirable moisture from the product.
摘要翻译：为了避免原料如香料和草药或由这些成分生产的产品过早变质，产品或材料通过暴露在高压和高温下预定的时间进行灭菌。灭菌过程包括多个室，由此产品被引入第一室，加压，通过一系列消毒室转移，同时将产品暴露于室的灭菌环境一段预定时间，然后在减压室中减压。当使用潮湿的灭菌流体时，将干燥室连接到减压室以从产品中除去过量和不期望的水分。

2. 发明授权

US4967651A Apparatus for sterilization of spices and leafy herbs 失效
标题翻译：用于灭菌香料和叶菜的装置
公开(公告)号：US4967651A
公开(公告)日：1990-11-06
申请号：US324032
申请日：1989-03-16
申请人： Ron C. Hsieh , Steven M. Johnson , Daniel H. Dudek
发明人： Ron C. Hsieh , Steven M. Johnson , Daniel H. Dudek
IPC分类号： A23L3/16 , A23B5/02 , A23B7/00 , A23B7/005 , A23B9/00 , A23B9/02 , A23L3/015 , A23L27/10
CPC分类号： A23B5/02 , A23B7/0053 , A23B9/025
摘要： To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.
摘要翻译：为了避免挥发油的损失或引起原料蔬菜产品如草药或香料中的颜色变化或水分的过度损失，产品通过将产品放置在夹套的容器中来消毒，将容器内的内壁温度将容器升高到大约的灭菌温度，然后将产物装入容器的内部并进行灭菌，烹饪蒸汽注入长达五分钟; 此后，将产品冷却，然后将容器加压以喷射冷却的产品，以便后续处理如包装; 该装置包括两个连接的容器，第一容器用于对产品进行灭菌，第二容器用于冷却和干燥产品; 通过保持容器系统的两个容器之间的压力差来实现容器系统的两个容器之间的转移。

3. 发明授权

US4844933A Process for sterilization of spices and leafy herbs 失效
标题翻译：香料和叶菜草的灭菌方法
公开(公告)号：US4844933A
公开(公告)日：1989-07-04
申请号：US925052
申请日：1986-10-30
申请人： Ron C. Hsieh , Steven M. Johnson , Daniel H. Dudek
发明人： Ron C. Hsieh , Steven M. Johnson , Daniel H. Dudek
IPC分类号： A23L3/16 , A23B5/02 , A23B7/00 , A23B7/005 , A23B9/00 , A23B9/02 , A23L3/015 , A23L27/10
CPC分类号： A23B5/02 , A23B7/0053 , A23B9/025
摘要： To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.
摘要翻译：为了避免挥发油的损失或引起原料蔬菜产品如草药或香料中的颜色变化或水分的过度损失，产品通过将产品放置在夹套的容器中来消毒，将容器内的内壁温度将容器升高到大约的灭菌温度，然后将产物装入容器的内部并进行灭菌，烹饪蒸汽注入长达五分钟; 此后，将产品冷却，然后将容器加压以喷射冷却的产品，以便后续处理如包装; 该装置包括两个连接的容器，第一容器用于对产品进行灭菌，第二容器用于冷却和干燥产品; 通过保持容器系统的两个容器之间的压力差来实现容器系统的两个容器之间的转移。

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