专利 等待形式审查

PROCESS OF DURIAN PRESERVATION BY PASTEURIZATION

Overview

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.

专利 老挝 DIP

申请号 P/736
申请日期 2018-12-20
申请人 Souwan PHAKDIVONG
代理机构 Tilleke & Gibbins International Ltd
类别 A23L 19/00 · A23L 27/00 · A23L 5/10

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基础信息

类型
专利
申请号
P/736
状态
等待形式审查
申请人
Souwan PHAKDIVONG
代理机构
Tilleke & Gibbins International Ltd
申请日期
2018-12-20
公开/公告日
2026-01-23
国际分类
A23L 19/00 · A23L 27/00 · A23L 5/10
商品 / 服务

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摘要

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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