Volume 3 - Volume 3
TECHNOLOGICAL FORECASTING: LYOPHILIZATION PROCESS IN THE FOOD INDUSTRY
Abstract
The process of drying or lyophilization cold "freeze drying" or "lyophilization", presents a number
of advantages on maintaining the original characteristics of the products, because they do not
subject it to high temperatures as other processes of dehydration. Preservation of the flavor and
aroma, increased stability by decreasing the water activity, which minimizes food spoilage during
storage, are advantages of this process. The application of freeze drying in food is still expensive
and is used more often in manufacturing nobles who need rapid and complete rehydration. The aim
of this study was to evaluate the prospects and developments in technology skills translated into
patent applications relating to the use of lyophilization in the food industry as well as map the
research developed. The survey was conducted in the European Patent Bank, in the database of the
National Institute of Intellectual Property in Brazil, the Bank of the World Intellectual Property
Organization and Bank of America Patent and Trademark Office. The international classification
was more frequent in this Subsection A23 prospecting and especially in class A23L. With the key
word freeze-drying and CIP A23L the Republic of Korea, presented itself as the largest depositor.
Through data analysis, it can be concluded that the process presents promising.
Paper Details
PaperID: p 092-102
Author's Name: Gardênia Rocha de Oliveira, Jéssica Teles Siqueira Santos, Ananda Fontes Pinheiro Campos, Tatiana Pacheco Nunes, Suzana Leitão Russo and Antonio Martins de Oliveira Junior
Volume: Volume 3
Issues: Volume 3
Keywords: Drying, food industry, patents.
Year: 2013
Month: March
Pages: 92-102