Patent Report
irradiate a vessel containing a test milk sample preliminarily
diluted with distilled water and homogenized. The light,
scattered by Brownian particles from the zone of intersection
of the two probe beams, is recorded by a photodetector, the
electric signal from which is passed to spectrum analyser. The
contents of fat and protein in the milk sample are then
determined according to the measured characteristics of the
spectrum. The phase shift between the two probe beams
ensures highly effective separation of the recorded spectral
signal from low frequency signals which have overlapping
frequency and distort the spectrum. This method is suitable
for registration of narrow spectra with a frequency range of
several hertz. 033-94
Label for indicating quality of frozen food - comprises reces-
sion formed on substrate, colouring layer on bottom of
recession, and water-soluble covering sheet
Koran Japan KK
JP-05142999; 11 June 1993
Recession is formed in a substrate pasted on the packaging
paper of a frozen food. A colouring layer is formed on the
bottom of the recession and is covered with a water-soluble
covering sheet. A capsule containing a liquid mainly com-
prising water is placed on the sheet. The recession is covered
with a transparent film.
034-94
Unit for monitering quality of product in transparent hermetic
packaging - has marked mobile elastic chamber section, and
rigid housing processing visual inspection apertures
Rybtekhtsentrt Sci. Prodn Assoc.
SU-1750619; 30 July 1992
The unit has a marked elastic chamber section, and in order
to increase operations life of the chamber, it is placed in a
rigid housing which has apertures for the visual reading of
marks. At its preparation stage in the chamber, depending on
the vacuum which will be formed in the transportation
packaging containing product, an identical vacuum is created
which may be allowed for in advance by a prepared relief
index on its surface. The chamber, due to the presence in it of
vacuum, elastic membrane section under the action of
atmospheric pressure contacts, folds and decreases in size,
either pressing against the wall of housing when mark sinks
into the folds of section, or is concealed in rigid housing,
thereby concealing marks. During the formation of vacuum in
the transparent packaging and equalization of the residual
pressure in the chamber, or during formation of an even
somewhat deeper vacuum, the elastic membrane, due to the
increase of the internal volume of the chamber, extends or it
is displaced, and marks become visible, testifying clearly to
the presence of vacuum in the packaging which contains
product and, subsequently, to its suitability for use. When
there is a partial loss of vacuum in the transparent packaging
with product, the chamber with elastic section behaves as it
would under atmospheric pressure, i.e. decreases in volume
and the mark becomes non-visible. 035-94
Optical quality control and sorting device for foodstuffs -
evaluates reelected laser light detected via optical fibres using
direct lit signal provided by light guide web
Hager H
WO-9311882; 24 June 1993
The quality control and sorting device inspects the free falling
objects via several laser scanners lying at the periphery of
an inspection zone, with the reflected light recieved by The
light input ends of a number of optical fibres coupled to an
evaluation and control stage for comparison with reference
values, to control a sorting device, downstream of the inspec-
tion zone. The laser scanners are operated cyclically one
124 Food Control 1994 Volume 5 Number 2
after the other, with direct reception of the laser light via
a light guide web around the inspection zone for controlling
the evaluation of the reflected laser light by the evaluation
and control stage. 03694
Liquid food products e.g. apple juice pasteurizing - by
product flow through cell having several stages with zig-zag
channel in UHF heat generating chamber
Dagestan Poly
SU-1745190; 7 July 1992
Product is heated by UHF-emission with frequency =
24OOMHz, to give pasteurizing temperature for 4-6min.
Product flow slopes at angle = lOt-110” to UHF-emission
flux. Process is done in UHF-chamber (resonator) where
magnetron generates UHF-field with frequency = 2400
f 50 MHz, with cell having several stages. After
filtration apple-juice is fed to cell, which can be set at an
angle (e.g. 1OGllO”) to reduce flow-speed. At exit from
resonator is valve. Juice flows down cell between stages in
zig-zag direction; UHF treatment takes 4-6min, and tem-
perature reaches 9598°C. The hot juice is bottled. 037-94
Measurement of proportion of sugar in vegetables and fruit by
measuring absorbency wavelenghs of sugar and related
element, computing secondary differentiating values
Aomori Ken
JP-04208842; 30 July 1992
Asorbency wavelengh of sugar and absorbency wavelengh of
an element having a given relation with the sugar are
measured. The secondary differentiating values of the two
types of absorbency are computed. Based on a computed
result, the degree of sugar of vegetables and fruits is
calculated. 038-94
Sterilization of canned products by placing cans in autoclave
and two-stage heating at specitied pressure, at each stage
Astrakhan Fishing Ind. Tech. Inst.
SU-1741753; 23 June 1992
The method is based on placing product-containing cans in an
autoclave, heating and holding at temperature ensuring
sterilization of the product. The first process is conducted in
two stages, with the temperature raised at the first stage to
1055110°C and at the second stage to 120-127°C. Maximum
pressure at which cans are held at the first and second stages
is 2.45-2.75 and 3.2-3.5 atmospheres, respectively. The pres-
sure is constantly controlled during the process by measuring
the pressure in control can, and post-sterilization cooling is
conducted after the pressure in control can reaches the
maximum level of pressure. Sterilization consists of auto-
clave, control block, autoclave temperature transformer
block, autoclave pressure transformer, control can pressure
transformer, executive mechanisms and return mechanism.
Control block consists of signal-control-blocking device,
temperature controller, pressure controller, temperature
programmer, pressure programmer, cooling and blowing
block and blocks for determination of maximum can pressure
at first and second stage, respectively. 039-94
Measurement of matured degree of beef by measuring the
chipping ratio of at least one of myofibril, ATP-related
compound and 30 kDa component
Meiji Milk Prod. Co. Ltd
JP-05119033; 14 May 1993
One or more of a chipping ratio (MFI) of myofibril, an ATP-
related compound and 30 kDa component in a block of beef
is measured. As the ATP-related compound, one or more of
inosine, hypoxanthine and deriving K value (ratio of total of