GB1560209A - Sterilizing of milk and foodstuffs - Google Patents
Sterilizing of milk and foodstuffs Download PDFInfo
- Publication number
- GB1560209A GB1560209A GB25019/78A GB2501978A GB1560209A GB 1560209 A GB1560209 A GB 1560209A GB 25019/78 A GB25019/78 A GB 25019/78A GB 2501978 A GB2501978 A GB 2501978A GB 1560209 A GB1560209 A GB 1560209A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- hydrogen peroxide
- fibre
- suspension
- catalase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000008267 milk Substances 0.000 title claims abstract description 56
- 235000013336 milk Nutrition 0.000 title claims abstract description 56
- 210000004080 milk Anatomy 0.000 title claims abstract description 56
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 11
- 102000016938 Catalase Human genes 0.000 claims abstract description 19
- 108010053835 Catalase Proteins 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 88
- 239000000835 fiber Substances 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 15
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 239000000725 suspension Substances 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 7
- 239000001301 oxygen Substances 0.000 claims description 7
- 229910052760 oxygen Inorganic materials 0.000 claims description 7
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 239000007900 aqueous suspension Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 241001550224 Apha Species 0.000 claims description 2
- 108010077805 Bacterial Proteins Proteins 0.000 claims description 2
- 229920002284 Cellulose triacetate Polymers 0.000 claims description 2
- 239000005862 Whey Substances 0.000 claims description 2
- 102000007544 Whey Proteins Human genes 0.000 claims description 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 2
- NNLVGZFZQQXQNW-ADJNRHBOSA-N [(2r,3r,4s,5r,6s)-4,5-diacetyloxy-3-[(2s,3r,4s,5r,6r)-3,4,5-triacetyloxy-6-(acetyloxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6s)-4,5,6-triacetyloxy-2-(acetyloxymethyl)oxan-3-yl]oxyoxan-2-yl]methyl acetate Chemical compound O([C@@H]1O[C@@H]([C@H]([C@H](OC(C)=O)[C@H]1OC(C)=O)O[C@H]1[C@@H]([C@@H](OC(C)=O)[C@H](OC(C)=O)[C@@H](COC(C)=O)O1)OC(C)=O)COC(=O)C)[C@@H]1[C@@H](COC(C)=O)O[C@@H](OC(C)=O)[C@H](OC(C)=O)[C@H]1OC(C)=O NNLVGZFZQQXQNW-ADJNRHBOSA-N 0.000 claims description 2
- 238000011088 calibration curve Methods 0.000 claims description 2
- 238000005345 coagulation Methods 0.000 claims description 2
- 230000015271 coagulation Effects 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims description 2
- 239000006185 dispersion Substances 0.000 claims description 2
- 238000011010 flushing procedure Methods 0.000 claims description 2
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 claims description 2
- 229910052753 mercury Inorganic materials 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 239000008363 phosphate buffer Substances 0.000 claims description 2
- 229920000642 polymer Polymers 0.000 claims description 2
- 239000008057 potassium phosphate buffer Substances 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 230000005180 public health Effects 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 238000010561 standard procedure Methods 0.000 claims description 2
- 239000003115 supporting electrolyte Substances 0.000 claims description 2
- IEDVJHCEMCRBQM-UHFFFAOYSA-N trimethoprim Chemical compound COC1=C(OC)C(OC)=CC(CC=2C(=NC(N)=NC=2)N)=C1 IEDVJHCEMCRBQM-UHFFFAOYSA-N 0.000 claims description 2
- 229960002163 hydrogen peroxide Drugs 0.000 claims 20
- 238000011282 treatment Methods 0.000 abstract description 9
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000021056 liquid food Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 3
- 238000009434 installation Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010093096 Immobilized Enzymes Proteins 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000006194 liquid suspension Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/788—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/10—Preservation of milk or milk preparations
- A23B11/18—Preservation of milk or milk preparations by addition of preservatives
- A23B11/182—Inorganic compounds, e.g. lactoperoxidase - H2O2 systems
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1213—Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
Abstract
Liquid food products, particularly milk, are sterilised by a cold treatment in which oxygenated water is the sterilising agent, which is then removed completely by passing a stream of the products through a mass of fibres in which the enzyme catalase is incorporated. The process can also be carried out by bringing the fibres into contact with the products treated with oxygenated water and removing the fibres by filtration when the reaction is completed. In both cases the organoleptic properties of the food products, particularly of milk, remain unchanged.
Description
(54) IMPROVEMENTS IN OR RELATING TO THE STERILIZING OF MILK AND
FOODSTUFFS
(71) We, SNAMPROGETTI S.p.A., a
Company organised under the laws of Italy, of Corso Venezia 16, Milan, Italy, do hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement:
This invention relates to a method of sterilizing milk and other foodstuffs in the form of liquids or aqueous suspensions.
Milk gives rise to serious preservation problems, both when it is to be used as such and when it is to be converted into milk products such as cheese and yogurt. The preservation problems arise from pollution by bacteria. Milk, on account of its chemical composition, is an excellent culturing medium for bacteria, and they multiply therein at a very fast rate. As a matter of fact, milk is one of the most perishable foodstuffs.
A number of treatments such as sterilization, pasteurization and uperization, not substantially modifying the nutritional value of milk, have been used to enable milk to be kept for long periods. These treatments are mainly heat-treatments and require expensive installations which are, of necessity, centralized and often remote from the production centres. Furthermore, the problem of preserving milk still arises during the period between milking and the heat treatment. Refrigeration solves this problem only in part, both because it is not always practicable, and because it merely moderates the bacterial growth-rate. It is apparent that the period of time between milking and the heat-treatment must be as short as practicable.
It would suffice to add to the freshly
drawn milk, hydrogen peroxide in a con
centration of from 500 to 2,000 ppm. This
treatment is extremely simple and cheap
and does not require any special installations, and can be carried out immediately upon milking. It produces an absolutely sterile produce without any need of further treatment. In addition, the presence of hydrogen peroxide would keep the milk sterile during shipping and storage, the refrigeration problem and the need to minimize the times taken by these operations being thus overcome. However, this simple and efficient treatment cannot be carried out because hydrogen peroxide, due to its toxicity, must be driven off. This cannot be done without adding chemicals which would modify both the chemical and organoleptic properties of the milk.
It has now been found that it is possible to carry out a simple treatment which enables hydrogen peroxide to be eliminated without modifying the chemical composition of milk, by using the catalase enzyme, immobilized in fibres of a polymeric material according to the procedure disclosed in British Patent No. 1,224,947.
As a matter of fact the enzyme catalase, which catalyzes the conversion of hydrogen peroxide into water and oxygen, can simply be removed, on completion of the reaction, by merely separating the fibres in which the enzyme is immobilized from the milk. It is apparent that, by so doing, the overall treatment of sterilization and driving off of hydrogen peroxide involves, as regards the chemical composition of milk, merely a slight increase in its water content. It is also apparent that such a treatment can be applied to any foodstuff in the form of a solution or suspension.
Thus, according to the invention, there is provided a method of sterilizing milk or other foodstuff in the form of a liquid or an aqueous suspension, which comprises treating the liquid or suspension with hydrogen peroxide and subsequently converting the hydrogen peroxide to water and oxygen by means of catalase immobilized in fibre.
In a preferred embodiment of the invention, the fibre having catalase immobilized therein is placed in the hydrogen-peroxidecontaining liquid or suspension, and removed therefrom on completion of the conversion.
In another preferred embodiment of the invention, the fibre having catalase immobilized therein is placed in a reactor through which the liquid or suspension is caused to flow after it has been treated with the hydrogen peroxide.
The invention will now be illustrated by the following examples.
EXAMPLE 1
75g of cellulose triacetate were dissolved
in one litre of methylene chloride at room temperature. To the polymeric solution, after it had been cooled to 1 'C there were added 150g of a solution of catalase contain
ing 12.5mg/ml of protein, equivalent to
625.000 IU, ml, in a potassium phosphate buffer (0.01 M, pH 7.0) containing glycerol (30arc wti'wt). By stirring, there was
obtained an emulsion composed by a fine
dispersion of the enzymic solution in the
solution of the polymer.
The emulsion was then extruded through
a spinneret immersed in a coagulation bath
of toluene. The filament thus formed was
collected on a takeup drum and dried in air
to drive off the toluene.
To one litre of milk in which, by a bacter
ial count made according to APHA stan
dards ("Standard Methods for the Examina
tion of Dairy Products", 13th Edition,
American Public Health Association, Inc.,
New York, 1972), 120x103 colonies/ml
were present, hydrogen peroxide was added
in an amount of 1.000 ppm. The milk was
held for one hour at 35"C in a closed con
tainer. Then, to the milk there was added 1
g of the catalase-occluding fibre and the
mixture was kept for one hour at 25"C with
mild stirring. The fibre was removed. The
bacterial count of the treated milk was nil.
Determination of hydrogen peroxide was
made with a EMDL Mod. 463 polarograph
with a mercury drop electrode. after having
added to 10 ml of the milk an equal volume
of phosphate buffer (0.05M. pH 7.0) as the
supporting electrolyte and after having
reduced the oxygen level by flushing with
nitrogen for 5 minutes. The concentration of
hydrogen peroxide in the treated milk. calculated with the aid of a calibration curve obtained with milk samples of known H202 concentrations, was nil.
EXAMPLE 2
20 g of the fibre described in Example 1 were introduced into a tubular reaction vessel (diameter 12 mm, height lem), the temperature of which was thermostatically kept at 25"C. The fibres were arranged so as to have their axes parallel to the axis of the reactor. The reactor was continuously fed with 10 litres/hour of milk which had been
stored at 35"C for 12 hours with 800 ppm of
hydrogen peroxide in a sealed container.
Prior to the addition of hydrogen peroxide,
there had been found, by the procedure
described in Example 1, 150x10-3 bac teria/ ml.
After the milk had flowed through the
column, no hydrogen peroxide was found,
and the bacterial concentration was 7 bac teria/ ml.
EXAMPLE 3
To a cheese whey having a pH of 6.8 and
a bacterial concentration of 108x10 bacteria/ml, hydrogen peroxide was added in a
concentration of 500ppm. After 12 hours of
storage at 36"C in closed container, the sol
ution was passed through the reactor
described in Example 2 at a rate of flow of
10 litres/hour. No hydrogen peroxide was
found in the eluate. The bacteria count of
the eluate was 6 per ml.
EXAMPLE 4
To one litre of milk, hydrogen peroxide
was added at a concentration of 4,500 ppm.
To the milk, thermostatically kept at 25"C, there were added 250 mg of fibre containing
catalase occluded therein and prepared
according to the procedure described in
Example 1. After 60 minutes, the fibre was
withdrawn from the milk. The hydrogen
peroxide concentration at this stage was
found to be 2,000 ppm. After two additional
hours, during which the milk was still kept at 25"C but out of contact with the fibre, the
hydrogen peroxide concentration was again
2,000 ppm. Then the fibre was re
introduced into the milk, and, after one
hour, the hydrogen peroxide concentration
had dropped to 950 ppm. The fibre was
removed from the milk once more and, after
two further hours, the hydrogen peroxide
concentration was still 950 ppm. These facts
show that the separation of the fibre from
the milk ensures also the complete removal
of the catalase enzyme.
WHAT WE CLAIM IS
1. A method of sterilizing milk or other
foodstuff in the form of a liquid or an aque
ous suspension, which comprises treating
the liquid or suspension with hydrogen
peroxide and subsequently converting the
hydrogen peroxide to water and oxygen by
means of catalase immobilized in fibre.
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (5)
1. A method of sterilizing milk or other
foodstuff in the form of a liquid or an aque
ous suspension, which comprises treating
the liquid or suspension with hydrogen
peroxide and subsequently converting the
hydrogen peroxide to water and oxygen by
means of catalase immobilized in fibre.
2. A method according to claim 1,
wherein the fibre having catalase immobilized therein is placed in the hydrogenperoxide-containing liquid or suspension, and removed therefrom on completion of the conversion.
3. A method according to claim 1, wherein the fibre having catalase immobilized therein is placed in a reactor through
which the liquid or suspension is caused to flow after it has been treated with the hydrogen peroxide.
4. A method of sterilizing milk or other foodstuff in the form of a liquid or an aqueous suspension, substantially as described in any of the foregoing Examples.
5. A foodstuff or milk which has been sterilized by the method claimed in any of the preceding claims.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT25625/77A IT1077319B (en) | 1977-07-12 | 1977-07-12 | PROCESS FOR THE STERILIZATION OF MILK AND FOOD PRODUCTS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1560209A true GB1560209A (en) | 1980-01-30 |
Family
ID=11217289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB25019/78A Expired GB1560209A (en) | 1977-07-12 | 1978-05-31 | Sterilizing of milk and foodstuffs |
Country Status (19)
| Country | Link |
|---|---|
| JP (1) | JPS5420150A (en) |
| AU (1) | AU522014B2 (en) |
| BE (1) | BE868948A (en) |
| CA (1) | CA1113774A (en) |
| CH (1) | CH627055A5 (en) |
| CS (1) | CS235070B2 (en) |
| DD (1) | DD137661A5 (en) |
| DE (1) | DE2830680A1 (en) |
| FR (1) | FR2397155A1 (en) |
| GB (1) | GB1560209A (en) |
| HU (1) | HU175831B (en) |
| IL (1) | IL54905A (en) |
| IT (1) | IT1077319B (en) |
| LU (1) | LU79942A1 (en) |
| NL (1) | NL7807517A (en) |
| NO (1) | NO782419L (en) |
| SE (1) | SE7807745L (en) |
| SU (1) | SU1122205A3 (en) |
| ZA (1) | ZA783252B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE502211C2 (en) * | 1990-05-10 | 1995-09-18 | Eka Nobel Ab | Methods to counteract microbial growth of thermophilic bacteria and composition thereof |
| DE102004007616B4 (en) * | 2004-02-17 | 2005-12-22 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Process for producing fibers and other shaped articles from cellulose carbamate and / or regenerated cellulose |
| JPWO2023008491A1 (en) * | 2021-07-27 | 2023-02-02 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3282702A (en) * | 1963-07-16 | 1966-11-01 | Union Carbide Corp | Process for removing hydrogen peroxide from liquids |
| IL32406A (en) * | 1968-06-26 | 1973-01-30 | Snam Progetti | Enzyme preparations comprising a solution or dispersion of enzyme occluded in filaments of cellulose esters or synthetic polymers |
| IT1034020B (en) * | 1970-10-17 | 1979-09-10 | Snam Progetti | PROCEDURE FOR THE ENTI-MATIC BREAKDOWN OF LACTOSE IN MILK AND ITS DERIVATIVES AND PRODUCTS OBTAINED |
-
1977
- 1977-07-12 IT IT25625/77A patent/IT1077319B/en active
-
1978
- 1978-05-31 GB GB25019/78A patent/GB1560209A/en not_active Expired
- 1978-06-01 AU AU36785/78A patent/AU522014B2/en not_active Expired
- 1978-06-01 CA CA304,627A patent/CA1113774A/en not_active Expired
- 1978-06-07 ZA ZA00783252A patent/ZA783252B/en unknown
- 1978-06-13 CH CH644678A patent/CH627055A5/en not_active IP Right Cessation
- 1978-06-14 IL IL54905A patent/IL54905A/en unknown
- 1978-07-03 JP JP7983878A patent/JPS5420150A/en active Pending
- 1978-07-07 FR FR7820374A patent/FR2397155A1/en active Granted
- 1978-07-07 LU LU79942A patent/LU79942A1/xx unknown
- 1978-07-10 DD DD78206630A patent/DD137661A5/en unknown
- 1978-07-11 HU HU78SA3123A patent/HU175831B/en unknown
- 1978-07-11 NO NO782419A patent/NO782419L/en unknown
- 1978-07-11 SE SE7807745A patent/SE7807745L/en unknown
- 1978-07-11 CS CS784644A patent/CS235070B2/en unknown
- 1978-07-12 BE BE189242A patent/BE868948A/en not_active IP Right Cessation
- 1978-07-12 DE DE19782830680 patent/DE2830680A1/en not_active Ceased
- 1978-07-12 SU SU782635401A patent/SU1122205A3/en active
- 1978-07-12 NL NL7807517A patent/NL7807517A/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| FR2397155B1 (en) | 1981-09-11 |
| DE2830680A1 (en) | 1979-01-18 |
| NL7807517A (en) | 1979-01-16 |
| JPS5420150A (en) | 1979-02-15 |
| CH627055A5 (en) | 1981-12-31 |
| BE868948A (en) | 1979-01-12 |
| IT1077319B (en) | 1985-05-04 |
| AU3678578A (en) | 1979-12-06 |
| FR2397155A1 (en) | 1979-02-09 |
| CA1113774A (en) | 1981-12-08 |
| HU175831B (en) | 1980-10-28 |
| IL54905A (en) | 1983-05-15 |
| NO782419L (en) | 1979-01-15 |
| LU79942A1 (en) | 1978-12-12 |
| AU522014B2 (en) | 1982-05-13 |
| DD137661A5 (en) | 1979-09-19 |
| SE7807745L (en) | 1979-01-13 |
| ZA783252B (en) | 1979-06-27 |
| SU1122205A3 (en) | 1984-10-30 |
| CS235070B2 (en) | 1985-04-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed [section 19, patents act 1949] | ||
| 732 | Registration of transactions, instruments or events in the register (sect. 32/1977) | ||
| PCNP | Patent ceased through non-payment of renewal fee |