PROCESS OF DURIAN PRESERVATION BY PASTEURIZATION
LaoBiz.com profiles the Laos Patent “PROCESS OF DURIAN PRESERVATION BY PASTEURIZATION” from open registry fields, filed by Souwan PHAKDIVONG on 2018-12-20; current status: Awaiting formal examination. Identifiers include application No. P/736; DIP id LAP736; protection kind Patent - PCT National Phase. Key dates: publication 2026-01-23. Classification: A23L 19/00、A23L 27/00、A23L 5/10. Inventor(s)/designer(s): Souwan PHAKDIVVONG. Abstract hint: This invention is a method for preserving durian for a longer period than technically achievable at present. Durian preserved using this me…. Status labels may change after office actions; refresh or consult primary DIP data before commercial decisions.
P/736
Mark
Key facts
- Type
- Patent
- App. no.
P/736- Status
- Awaiting formal examination
- Applicant
- Souwan PHAKDIVONG
- Agent
- Tilleke & Gibbins International Ltd
- Filing date
- 2018-12-20
- Publication
- 2026-01-23
- Protection kind
- Patent - PCT National Phase
- Priority
- TH · 1801002201 · 2018-04-11
- Applicant address
- Souwan PHAKDIVONG · 80/2 moo1 Nong Khan Song Muang Trat District, Trat Province, 23000 Thailand · TH
- Agent address
- Tilleke & Gibbins International Ltd · No. 302/1B, 3rd Floor, Vieng Vang Tower, Unit 15, Boulichan Road, Dongpalan Thong Village, Sisattanak District, Vientiane Capital, Lao PDR · LA
- Nice / IPC classes
- A23L 19/00 · A23L 27/00 · A23L 5/10
- Goods / services
- —
Process
Steps follow the current public status-
Filed
-
Formal examination In progress
-
Substantive examination
-
Published
-
Granted
Related records
Linked from the LaoBiz.com company databaseSimilar Patent
Abstract
This invention is a method for preserving durian for a longer period than technically achievable at present. Durian preserved using this method will not decompose or change in appearance or flavor from its natural character. Tenderness of durian flesh can be selected from the fruit's ripeness, which can be categorized into different degrees. For each degree of ripeness, the invention teaches the range of parameter values for use in the preservation process.
This invention is a method for preserving durian for a longer period than technically achievable at present. Durian preserved using this method will not decompose or change in appearance or flavor from its natural character. Tenderness of durian flesh can be selected from the fruit's ripeness, which can be categorized into different degrees. For each degree of ripeness, the invention teaches the range of parameter values for use in the preservation process.
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