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1. (WO2005067731) PROCEDE ET APPAREIL POUR REDUIRE L'ACTIVITE ALLERGENE
Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

WHAT IS CLAIMED IS:

1. A method of processing food, the method comprising applying an effective amount of shock waves to the food, so as to reduce or eliminate an allergenic activity of the food.

2. The method of claim 1, further comprising placing the food in a liquid medium, wherein said application of said effective amount of shock waves to the food comprises generating said shock waves in said liquid medium.

3. The method of claim 2, wherein said generating said shock waves in said liquid medium is by a spark produced by an electrical discharge.

4. The method of claim 1, wherein said application of said effective amount of shock waves to the food is by a chemical explosion.

5. The method of claim 1, wherein said application of said effective amount of shock waves to the food is by a conductive membrane.

6. The method of claim 1, wherein said effective amount of shock waves comprises a plurality of shock wave pulses.

7. The method of claim 6, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic rise time in the microsecond or sub-microsecond range.

8. The method of claim 6, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic pulse width in the microsecond or sub-microsecond range.

9. The method of claim 1, wherein said shock waves comprise pressure shock waves.

10. The method of claim 9, wherein said shock waves are characterized by an amplitude in the Mega or Giga Pascal range.

11. The method of claim 1, further comprising monitoring at least one parameter of said shock waves.

12. The method of claim 1, further comprising focusing said shock waves onto the food.

13. Food processed by the method of claim 1.

14. The method of claim 1, wherein the food is a raw material used in the preparation of a food product.

15. The method of claim 1 , wherein the food is a food product.

16. The method of claim 1, wherein the food is a raw material used in the preparation of animal feed.

17. The method of claim 1 , wherein the food is animal feed.

18. An article of manufacture comprising food treated for reducing or eliminating an allergenic activity of the food as compared to the same food before treatment.

19. The article of manufacture of claim 18, wherein said treating the food for reducing or eliminating said allergenic activity of the food is by application of an effective amount of shock waves.

20. The article of manufacture of claim 19, wherein said shock waves are applied through a liquid medium.
21. The article of manufacture of claim 20, wherein said shock waves are generated by a spark produced by an electrical discharge.

22. The article of manufacture of claim 19, wherein said application of said effective amount of shock waves to the food is effected by a chemical explosion.

23. The article of manufacture of claim 19, wherein said application of said effective amount of shock waves to the food is effected by a conductive membrane.

24. The article of manufacture of claim 19, wherein said effective amount of shock waves comprises a plurality of shock wave pulses.

25. The article of manufacture of claim 24, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic rise time in the microsecond or sub-microsecond range.

26. The article of manufacture of claim 24, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic pulse width in the microsecond or sub-microsecond range.

27. The article of manufacture of claim 19, wherein said shock waves comprise pressure shock waves.

28. The article of manufacture of claim 27, wherein said shock waves are characterized by an amplitude in the Mega or Giga Pascal range.

29. The article of manufacture of claim 19, wherein said shock waves are focused onto the food.

30. The article of manufacture of claim 19, wherein the food is a raw material used in the preparation of a food product.
31. The article of manufacture of claim 19, wherein the food is a food product.

32. The article of manufacture of claim 19, wherein the food is a raw material used in the preparation of animal feed.

33. The article of manufacture of claim 19, wherein the food is animal feed.

34. A cosmetic treated for reducing or eliminating an allergenic activity of the cosmetic as compared to the same cosmetic before treatment.

35. The cosmetic of claim 34, wherein said treating the cosmetic for reducing or eliminating said allergenic activity of the cosmetic is by application of an effective amount of shock waves.

36. The cosmetic of claim 35, wherein said shock waves are applied through a liquid medium.

37. The cosmetic of claim 36, wherein said shock waves are generated by a spark produced by an electrical discharge.

38. The cosmetic of claim 35, wherein said application of said effective amount of shock waves to the cosmetic is effected by a chemical explosion.

39. The cosmetic of claim 35, wherein said application of said effective amount of shock waves to the cosmetic is effected by a conductive membrane.

40. The cosmetic of claim 35, wherein said effective amount of shock waves comprises a plurality of shock wave pulses.

41. The cosmetic of claim 40, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic rise time in the microsecond or sub-microsecond range.

42. The cosmetic of claim 40, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic pulse width in the microsecond or sub-microsecond range.

43. The cosmetic of claim 35, wherein said shock waves comprise pressure shock waves.

44. The cosmetic of claim 43, wherein said shock waves are characterized by an amplitude in the Mega or Giga Pascal range.

45. The cosmetic of claim 35, wherein said shock waves are focused onto the cosmetic.

46. The cosmetic of claim 35, wherein the cosmetic is a raw material used in the preparation of a cosmetic product.

47. The cosmetic of claim 35, wherein the cosmetic is a cosmetic product.

48. An apparatus for reducing or eliminating an allergenic activity of a substance, the apparatus comprising a chamber for receiving the substance and a shock wave generating device for applying an effective amount of shock waves to the substance so as to reduce or eliminate an allergenic activity of the substance.

49. The apparatus of claim 48, wherein said chamber contains a liquid medium therein, and said shock wave generating device is capable of generating said shock waves in said liquid medium.

50. The apparatus of claim 49, wherein said shock wave generating device comprises an electrical discharge mechanism for producing a spark.

51. The apparatus of claim 4S, wherein said shock wave generating device comprises a chemical explosive.

52. The apparatus of claim 48, wherein said shock wave generating device comprises a conductive membrane.

53. The apparatus of claim 48, wherein said shock wave generating device is configured to generate a plurality of shock wave pulses.

54. The apparatus of claim 53, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic rise time in the microsecond or sub-microsecond range.

55. The apparatus of claim 53, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic pulse width in the microsecond or sub-microsecond range.

56. The apparatus of claim 48, wherein said shock wave generating device is configured to generate pressure shock waves.

57. The apparatus of claim 56, wherein said shock waves are characterized by an amplitude in the Mega or Giga Pascal range.

58. The apparatus of claim 48, further comprising a monitoring device for monitoring at least one parameter of said shock waves.

59. The apparatus of claim 48, further comprising a focusing element for focusing said shock waves onto the substance.

60. The apparatus of claim 48, wherein the substance comprises food material.

61. The apparatus of claim 60, wherein said food material is a raw material used in the preparation of a food product.

62. The apparatus of claim 48, wherein the substance is a food product.

63. The apparatus of claim 60, wherein said food material is a raw material used in the preparation of animal feed.

64. The apparatus of claim 60, wherein the substance is animal feed.

65. The apparatus of claim 60, wherein the substance comprises cosmetic material.

66. The apparatus of claim 60, wherein the substance is a cosmetic.

67. The apparatus of claim 60, wherein the substance is a clothing article.

68. A method of processing food or cosmetic having S-S bonds, the method comprising transmitting an effective amount of energy to the food or cosmetic, so as to break at least a portion of the S-S bonds, so as to reduce or eliminate an allergenic activity of the food or cosmetic.

69. The method of claim 68, wherein said transmitting said effective amount of energy comprises applying an effective amount of shock waves.

70. The method of claim 68, wherein said transmitting said effective amount of energy comprises applying an effective amount of electromagnetic waves.

71. The method of claim 68, wherein said effective amount of energy is carried by particles.

72. The method of claim 69, further comprising placing the food in a liquid medium, wherein said application of said effective amount of shock waves to the food comprises generating said shock waves in said liquid medium.

73. The method of claim 72, wherein said generating said shock waves in said liquid medium is by a spark produced by an electrical discharge.

74. The method of claim 69, wherein said application of said effective amount of shock waves to the food is by a chemical explosion.

75. The method of claim 69, wherein said application of said effective amount of shock waves to the food is by a conductive membrane.

76. The method of claim 69, wherein said effective amount of shock waves comprises a plurality of shock wave pulses.

77. The method of claim 76, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic rise time in the microsecond or sub-microsecond range.

78. The method of claim 76, wherein each shock wave pulse of said plurality of shock wave pulses has a characteristic pulse width in the microsecond or sub-microsecond range.

79. The method of claim 69, wherein said shock waves comprise pressure shock waves.

80. The method of claim 79, wherein said shock waves are characterized by an amplitude in the Mega or Giga Pascal range.
81. The method of claim 6S, further comprising monitoring at least one parameter of said energy.

82. The method of claim 68, further comprising focusing said energy onto the food or cosmetic.

83. Food or cosmetic processed by the method of claim 68.

84. The method of claim 68, wherein the food is a raw material used in the preparation of a food product.

85. The method of claim 68, wherein the food is a food product.

86. The method of claim 68, wherein the food is a raw material used in the preparation of animal feed.

87. The method of claim 68, wherein the food is animal feed.