L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des

L'air Liquide

Jean-Luc Mizandjian

Jean Amen

Jean-Louis Pean

Jean-Marc Meyer

Henri Renon

Soraya Duboc

Serge Laugier

A process for extracting spices in liquid carbon dioxide in the presence of an alimentarily acceptable cosolvent which does not degrade the flavors of the spices. The process is particularly applicable to the extraction of piperine and aromatic compounds of pepper.

Process for extraction of spices

Process and apparatus for making an inert atmosphere in airtight packages

Apparatus is provided for providing an inert atmosphere in airtight packages, which apparatus is adaptable for use in a packaging line. The apparatus comprises an inerting minitunnel which is provided with a ramp for purging oxygen from the packages, and an inerting ramp. The apparatus can be used with any liquid, pasty, or solid product which is packaged in an airtight package.

Apparatus for providing inert atmosphere in airtight packages for food

A process for deoxygenating or carbonating a food or biological liquid product having an initial dissolved oxygen concentration between 9 mg/l and 12 mg/l, comprising injecting at least one gas selected from the group consisting of nitrogen and carbon dioxide into a current of the food or biological liquid product thereby to form a gas/liquid emulsion. The emulsion is introduced into a storage vessel. The gas is at a pressure of about 3 bars. The gas and liquid are injected into a confined mixing chamber at a volume rate of gas to liquid between 3 and 5, and expelled the chamber at a velocity of 15 to 30 meters per second into the vessel above the bottom of the vessel a distance which is a minor proportion of the height of the vessel, until the residual dissolved oxygen content is less than 0.25 mg/l.

Process for treating a food liquid with a gas

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Igny, France

Jean-Luc Mizandjian