CA1151941A - Process for preparing microporous dry soluble coffee product - Google Patents
Process for preparing microporous dry soluble coffee productInfo
- Publication number
- CA1151941A CA1151941A CA000373178A CA373178A CA1151941A CA 1151941 A CA1151941 A CA 1151941A CA 000373178 A CA000373178 A CA 000373178A CA 373178 A CA373178 A CA 373178A CA 1151941 A CA1151941 A CA 1151941A
- Authority
- CA
- Canada
- Prior art keywords
- coffee
- particles
- microporous
- solvent
- ethanol
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
- A23F5/486—Isolation or recuperation of coffee flavour or coffee oil by distillation from beans, ground or not, e.g. stripping; Recovering volatile gases, e.g. roaster or grinder gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
Abstract
ABSTRACT
A dry soluble coffee product in the form of particles or granules and having a microporous structure is prepared by spraying an aqueous extract or solution of autoclave coffee solids into an anhydrous organic solvent so as to dehydrate the extract and form microporous particles. The micro-porous particles are removed from the solvent and subsequently the product so prepared has a unique microporosity and is capable of sorbing, retaining and releasing volatile aromatic compounds.
A dry soluble coffee product in the form of particles or granules and having a microporous structure is prepared by spraying an aqueous extract or solution of autoclave coffee solids into an anhydrous organic solvent so as to dehydrate the extract and form microporous particles. The micro-porous particles are removed from the solvent and subsequently the product so prepared has a unique microporosity and is capable of sorbing, retaining and releasing volatile aromatic compounds.
Description
194~
DESCRIPTION
PROCESS FOR PREPARING MICROPOROUS
DRY SOLUBI.,E COFFEE PRODUCT
Technical Field 05 The present invention relates to soluble coffee.
More particularly~ it relates to a process for preparing a dry soluble coffee product in the form of particles or granules which have a unique micro-porosity capable of sorbing and retaining volatile aromatic compounds and releasing these volatile aromatic compounds in a controlled manner.
Back~round Art Many commercial soluble coffee products are enhanced wi~h volatile aromatic compounds by combining the soluble coffee product with pure coffee oil or aroma-enriched coffee oil so as to provide the soluble coffee product with an aromatic quality more like that of roasted and ground coffee. However, aromatizing a soluble coffee product with coffee oil presents plant processing problems in recovery of the oil from the roasted coffee beans in handling the resulting presscake, and in storage of the oil.
Generally, headspace aromatization of soluble coffee products without the use of coffee oil as an 05 aroma source or aroma carrier has not met with marked commercial success. It is known that con-ventionally produced soluble coffee solids lack the capacity or property of sorbing, retaining and releasing volatile aromatic compounds such as are contained in, or added to, coffee oil.
The prior art also discloses porous soluble coffee particles having the capacity to sorb large quantities of volatile aromatics, to retain the aromatics for extended periods o~ time, and subse-quently, to release the aromatics under repeatedin-use conditions such as may be encountered in opening and closing a container in which the particles are packaged are described and claimed. The aromatized soluble coffee particles may be added in small amounts and uniformly admixed with unaromatized soluble coffee solids to provide a soluble coffee product with a desirable coffee aroma such as the aroma of freshly roasted and ground coffee.
The porous soluble coffee particles are charac-terized by having an average diameter of less than200 microns and a microporous structure wherein the most probable radius of the pores is 150 A or less and the pore volume per gram of dry soluble coffee solids is from 3 to 30 microliters per gram. These microporous structured soluble coffee particles are prepared by instantaneously freezing an aqueous extract or solution of coffee solids as by spraying the extract solution into a cryogenic fluid and subsequently freeze-drying the frozen particles, spheres or granules.
While ~he methods described and claimed in the 05 hereinbefore mentioned patent applications are capable of producing microporous structured soluble coffee, there would be advantages to a method or process whereby microporosity, pore volume and surface area might be increased.
Disclosure of the Invention It has now been discovered that a microporous dry soluble coffee product may be obtained by -(a) spraying an aqueous extract or solution of autoclave coffee solids into an anhydrous organic solvent so as to dehydrate the extract and form microporous particles or granules of soluble coffee solids;
(b) recovering the dehydrated extract in the form of microporous particles from the solvent; and (c) removing residual solvent, under vacuum, from microporous particles.
The resulting dry soluble coffee particles are found to have a microporous structure which makes them suitable for sorbing, retaining and releasing aromatic volatile compounds.
Soluble coffee particles prepared by the process are found to possess a micropore volume (radii of ~150 A) of from about 5 to 560 microliters per gram and a surface area of from about 7 to 210 m2/g.
The invention offers an improved me~hod for the preparation of discrete microporous structured particles in that expensive and costly freeze-drying equipment is not required.
05 By spraying an extract or solution of autoclave coffee solids into an anhydrous organic solvent 9 a specific microporous structure of extremely high surface area may be formed which structure may also be further controlled by modifications of spraying pressures, extract makeup, extract concentration, solvent type and solvent temperature and the like.
The resulting microporous dry product exhibits the ability to "fix" various aromas.
Best Mode for Carrying Out the Invention The starting extract may be a water solution of autoclave cofee solids at lO to 60% soluble solids,`
formed by any one or a combination of various tech-niques including percolation/extraction of roasted and ground coffees, followed by autoclave steaming of the columns, usually at 180C, dissolving previously dried soluble autoclave coffee solids in water, and the like. Evaporation may be used to achieve desired concentration with any of the foregoing. Generally, the extract temperature is maintained between about 32 to 30C.
Any anhydrous organic solvent such as ethanol, methanol, isopropyl alcohol acetone and the like may be employed provided it serves as a dehydrating medium and it is a solvent in which coffee is relatively insoluble. Preferably, ethanol is employed.
Aqueous solutions of soluble autoclave coffee solids (25 to 35%) are sprayed into a vessel con-taining pure alcohol (ethanol or methanol) preferably using high pressure nozzles (600 to llO0 psig). The .1 ~t.J~9 alcohol is maintained at ambient temperature but preferably it is cooled with addition of li~uid nitrogen to drop its temperature down to about -100C. The ratio of aqueous extract to alcohol is 05 kept around or below 1:20 to obtain a fairly dry solid. At the end of the spraying period, usually a few minutes, the alcoholic suspension is allowed to settle for about one hour (and to bring the temperature to above 0C if it was lowered before spraying).
This is followed by a quick filtering of the de-hydrated solid and finally an overnight vacuum solvent drying in a vacuum oven. The temperature of the oven is kept between ambient temperature and 90C .
The microporosity of the soluble coffee product is characterized by determining the nitrogen ad-sorption isotherm at liquid nitrogen temperature.
From the isotherm the following parameters are calculated:
i) Surface area (m2/g);
ii) pore volume (~l/g);
iii) pore volume distribution (aV/ar, in ~l/A);
and iv) pore surface area distribu~ions (m2/g for a given pore-range).
All the above parameters are printed out by a Micromeritic 2500 Digisorb*, available from Micromeritics Instrument Corporation. However, the pore volume distribution may be recalculated to be aV/ar rather than av as given by the Digisorb.
Details of the pore size analysis are given in applicant's Canadian Application S.~. 339,558,filed Nov . 9/79 . The pore surface area distribution (~Sp) is related to pore volume distribution ~Vp of that * Trade Mark particular group of pores) by the following equation QSp = ~
rc where rc is the average pore radius of that group of 05 pores.
Upon analysis the microporous structured products are found to have pore volumes of from about 5 to 560 microliters pèr gram and micropores whose radius is S150 A and surface areas of from about 7 to 0 210 m2/g.
The volatile aromatic compounds associated with coffee, whether natural or synthetic, to be sorbed on the microporous structured product may be derived from many sources well-known to those skilled in the art. Depending on the method of contact to be employed, the compounds may be present as a component of a gas, a liquid condensate or a condensed frost.
The method of contacting the microporous particles with the volatile aromatic compounds for the purpose of sorbing aroma within the particles can also be many and varied. The use of high pressure and/or low particle temperatures may be employed in order to maximize the quantity of aroma sorbed or to shorten the period of time required to achieve a desired level of aromatization.
The microporous structured soluble coffee product prepared by the process of the invention has the capability of sorbing as much as 2% by weight of volatile aromatic compounds. This is, in general, in excess of that which is required and, depending on how the aromatized soluble coffee solids are utilized, the aromatized particles will contain volatile aromatic compounds at a level of from 0.05 to 20 milligrams per gram of solids, 0.2 to 0.5% by weight.
Example 1 One hundred milliliters of a coffee extract containing 33% by weight soluble autoclave coffee solids is sprayed by means of a glass chromatographic 05 nozzle into a large vessel containing 3.8 liters of pure ethanol. The ethanol was at room temperature and was stirred during the spraying operation.
Thereafter particles of soluble coffee were filtered from the ethanol and these particles were put in a vacuum oven (25 inches Hg. vacuum and about 90C) overnight to remove residual ethanol. The resulting particles were found to have a microporous structure, a pore volume of 66.2 microliters per gram (rS150 A) and a surface area of 42.2 m2/g. The particles were kept lS out of contact with moisture and contacted with grinder gas frost at a level by weight of 2 parts frost to 1 part of particles in a Parr bomb heated to about 20C. The resulting aromatized particles were combined and packaged with unplated and un-aromatized spray dried coffee agglomerate at a level of about 0.5% by weight. The jar aroma possessed by this sample after one week storage at room temperature was found to be comparable to week-old, grinder gas-enriched, oil-plated agglomerate.
Example 2 In this Example only high purity autoclave coffee solids are used. This material is practically insoluble in pure ethanol. The process is thus essentially a dehydration process with no or very little etching (since caffeine and chlorogenic acid are relatively soluble in ethanol).
Using a high pressure (600 to 1100 psig) a 33%
coffee autoclave solids solution is sprayed into ethanol at ambient temperature. Microporous particles having a surface area of 40 m2/g are produced.
~1C~9~1 Significantly higher surface areas (over 200 m~/g) are obtained by spraying these autoclave coffee solids into cold ethanol (about -80C).
The dry particles were found to have a microporous 05 structure pore volume ranging from 5 to 560 micro-liters per ~ram (rS150 A) and a surface area ranging from 7 to 210 m2/g.
The solvent-free dry particles were subsequently chilled in dry ice under a dry atmosphere and mixed with coffee grinder gas frost. The chilled particles, were then pac~aged in glass jars with unplated~
agglomerated spray-dried coffee solids at the level of 0.75% by weight of spray-dried solids. Upon storage initial opening and during a standard seven-day, in-use cycle, a pleasing headspace aroma was noted.
Industrial Applicability The microporous structured soluble coffee product prepared by the process of this invention is utilized as a sorbent for volatile aromatic compounds.
The process offers an improved method for the preparation of discrete particles of the microporous structured soluble coffee product.
DESCRIPTION
PROCESS FOR PREPARING MICROPOROUS
DRY SOLUBI.,E COFFEE PRODUCT
Technical Field 05 The present invention relates to soluble coffee.
More particularly~ it relates to a process for preparing a dry soluble coffee product in the form of particles or granules which have a unique micro-porosity capable of sorbing and retaining volatile aromatic compounds and releasing these volatile aromatic compounds in a controlled manner.
Back~round Art Many commercial soluble coffee products are enhanced wi~h volatile aromatic compounds by combining the soluble coffee product with pure coffee oil or aroma-enriched coffee oil so as to provide the soluble coffee product with an aromatic quality more like that of roasted and ground coffee. However, aromatizing a soluble coffee product with coffee oil presents plant processing problems in recovery of the oil from the roasted coffee beans in handling the resulting presscake, and in storage of the oil.
Generally, headspace aromatization of soluble coffee products without the use of coffee oil as an 05 aroma source or aroma carrier has not met with marked commercial success. It is known that con-ventionally produced soluble coffee solids lack the capacity or property of sorbing, retaining and releasing volatile aromatic compounds such as are contained in, or added to, coffee oil.
The prior art also discloses porous soluble coffee particles having the capacity to sorb large quantities of volatile aromatics, to retain the aromatics for extended periods o~ time, and subse-quently, to release the aromatics under repeatedin-use conditions such as may be encountered in opening and closing a container in which the particles are packaged are described and claimed. The aromatized soluble coffee particles may be added in small amounts and uniformly admixed with unaromatized soluble coffee solids to provide a soluble coffee product with a desirable coffee aroma such as the aroma of freshly roasted and ground coffee.
The porous soluble coffee particles are charac-terized by having an average diameter of less than200 microns and a microporous structure wherein the most probable radius of the pores is 150 A or less and the pore volume per gram of dry soluble coffee solids is from 3 to 30 microliters per gram. These microporous structured soluble coffee particles are prepared by instantaneously freezing an aqueous extract or solution of coffee solids as by spraying the extract solution into a cryogenic fluid and subsequently freeze-drying the frozen particles, spheres or granules.
While ~he methods described and claimed in the 05 hereinbefore mentioned patent applications are capable of producing microporous structured soluble coffee, there would be advantages to a method or process whereby microporosity, pore volume and surface area might be increased.
Disclosure of the Invention It has now been discovered that a microporous dry soluble coffee product may be obtained by -(a) spraying an aqueous extract or solution of autoclave coffee solids into an anhydrous organic solvent so as to dehydrate the extract and form microporous particles or granules of soluble coffee solids;
(b) recovering the dehydrated extract in the form of microporous particles from the solvent; and (c) removing residual solvent, under vacuum, from microporous particles.
The resulting dry soluble coffee particles are found to have a microporous structure which makes them suitable for sorbing, retaining and releasing aromatic volatile compounds.
Soluble coffee particles prepared by the process are found to possess a micropore volume (radii of ~150 A) of from about 5 to 560 microliters per gram and a surface area of from about 7 to 210 m2/g.
The invention offers an improved me~hod for the preparation of discrete microporous structured particles in that expensive and costly freeze-drying equipment is not required.
05 By spraying an extract or solution of autoclave coffee solids into an anhydrous organic solvent 9 a specific microporous structure of extremely high surface area may be formed which structure may also be further controlled by modifications of spraying pressures, extract makeup, extract concentration, solvent type and solvent temperature and the like.
The resulting microporous dry product exhibits the ability to "fix" various aromas.
Best Mode for Carrying Out the Invention The starting extract may be a water solution of autoclave cofee solids at lO to 60% soluble solids,`
formed by any one or a combination of various tech-niques including percolation/extraction of roasted and ground coffees, followed by autoclave steaming of the columns, usually at 180C, dissolving previously dried soluble autoclave coffee solids in water, and the like. Evaporation may be used to achieve desired concentration with any of the foregoing. Generally, the extract temperature is maintained between about 32 to 30C.
Any anhydrous organic solvent such as ethanol, methanol, isopropyl alcohol acetone and the like may be employed provided it serves as a dehydrating medium and it is a solvent in which coffee is relatively insoluble. Preferably, ethanol is employed.
Aqueous solutions of soluble autoclave coffee solids (25 to 35%) are sprayed into a vessel con-taining pure alcohol (ethanol or methanol) preferably using high pressure nozzles (600 to llO0 psig). The .1 ~t.J~9 alcohol is maintained at ambient temperature but preferably it is cooled with addition of li~uid nitrogen to drop its temperature down to about -100C. The ratio of aqueous extract to alcohol is 05 kept around or below 1:20 to obtain a fairly dry solid. At the end of the spraying period, usually a few minutes, the alcoholic suspension is allowed to settle for about one hour (and to bring the temperature to above 0C if it was lowered before spraying).
This is followed by a quick filtering of the de-hydrated solid and finally an overnight vacuum solvent drying in a vacuum oven. The temperature of the oven is kept between ambient temperature and 90C .
The microporosity of the soluble coffee product is characterized by determining the nitrogen ad-sorption isotherm at liquid nitrogen temperature.
From the isotherm the following parameters are calculated:
i) Surface area (m2/g);
ii) pore volume (~l/g);
iii) pore volume distribution (aV/ar, in ~l/A);
and iv) pore surface area distribu~ions (m2/g for a given pore-range).
All the above parameters are printed out by a Micromeritic 2500 Digisorb*, available from Micromeritics Instrument Corporation. However, the pore volume distribution may be recalculated to be aV/ar rather than av as given by the Digisorb.
Details of the pore size analysis are given in applicant's Canadian Application S.~. 339,558,filed Nov . 9/79 . The pore surface area distribution (~Sp) is related to pore volume distribution ~Vp of that * Trade Mark particular group of pores) by the following equation QSp = ~
rc where rc is the average pore radius of that group of 05 pores.
Upon analysis the microporous structured products are found to have pore volumes of from about 5 to 560 microliters pèr gram and micropores whose radius is S150 A and surface areas of from about 7 to 0 210 m2/g.
The volatile aromatic compounds associated with coffee, whether natural or synthetic, to be sorbed on the microporous structured product may be derived from many sources well-known to those skilled in the art. Depending on the method of contact to be employed, the compounds may be present as a component of a gas, a liquid condensate or a condensed frost.
The method of contacting the microporous particles with the volatile aromatic compounds for the purpose of sorbing aroma within the particles can also be many and varied. The use of high pressure and/or low particle temperatures may be employed in order to maximize the quantity of aroma sorbed or to shorten the period of time required to achieve a desired level of aromatization.
The microporous structured soluble coffee product prepared by the process of the invention has the capability of sorbing as much as 2% by weight of volatile aromatic compounds. This is, in general, in excess of that which is required and, depending on how the aromatized soluble coffee solids are utilized, the aromatized particles will contain volatile aromatic compounds at a level of from 0.05 to 20 milligrams per gram of solids, 0.2 to 0.5% by weight.
Example 1 One hundred milliliters of a coffee extract containing 33% by weight soluble autoclave coffee solids is sprayed by means of a glass chromatographic 05 nozzle into a large vessel containing 3.8 liters of pure ethanol. The ethanol was at room temperature and was stirred during the spraying operation.
Thereafter particles of soluble coffee were filtered from the ethanol and these particles were put in a vacuum oven (25 inches Hg. vacuum and about 90C) overnight to remove residual ethanol. The resulting particles were found to have a microporous structure, a pore volume of 66.2 microliters per gram (rS150 A) and a surface area of 42.2 m2/g. The particles were kept lS out of contact with moisture and contacted with grinder gas frost at a level by weight of 2 parts frost to 1 part of particles in a Parr bomb heated to about 20C. The resulting aromatized particles were combined and packaged with unplated and un-aromatized spray dried coffee agglomerate at a level of about 0.5% by weight. The jar aroma possessed by this sample after one week storage at room temperature was found to be comparable to week-old, grinder gas-enriched, oil-plated agglomerate.
Example 2 In this Example only high purity autoclave coffee solids are used. This material is practically insoluble in pure ethanol. The process is thus essentially a dehydration process with no or very little etching (since caffeine and chlorogenic acid are relatively soluble in ethanol).
Using a high pressure (600 to 1100 psig) a 33%
coffee autoclave solids solution is sprayed into ethanol at ambient temperature. Microporous particles having a surface area of 40 m2/g are produced.
~1C~9~1 Significantly higher surface areas (over 200 m~/g) are obtained by spraying these autoclave coffee solids into cold ethanol (about -80C).
The dry particles were found to have a microporous 05 structure pore volume ranging from 5 to 560 micro-liters per ~ram (rS150 A) and a surface area ranging from 7 to 210 m2/g.
The solvent-free dry particles were subsequently chilled in dry ice under a dry atmosphere and mixed with coffee grinder gas frost. The chilled particles, were then pac~aged in glass jars with unplated~
agglomerated spray-dried coffee solids at the level of 0.75% by weight of spray-dried solids. Upon storage initial opening and during a standard seven-day, in-use cycle, a pleasing headspace aroma was noted.
Industrial Applicability The microporous structured soluble coffee product prepared by the process of this invention is utilized as a sorbent for volatile aromatic compounds.
The process offers an improved method for the preparation of discrete particles of the microporous structured soluble coffee product.
Claims (6)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for preparing a microporous dry soluble coffee product in the form of microporous particles or granules having a micropore volume (radii of ?150 .ANG.) of from about 5 to 560 microliters per gram, and a surface area of from about 7 to 210 m2/g comprising:
(a) spraying at pressure an aqueous extract or solution of autoclave coffee solids having a soluble solids content of 10 to 60% into an anhydrous organic dehydrating solvent in which coffee is relatively insoluble so as to dehydrate the extract and form microporous particles or granules of soluble coffee solids;
(b) recovering the dehydrated extract in the form of microporous particles from the solvent; and (c) removing residual solvent, under vacuum, from the microporous particles.
(a) spraying at pressure an aqueous extract or solution of autoclave coffee solids having a soluble solids content of 10 to 60% into an anhydrous organic dehydrating solvent in which coffee is relatively insoluble so as to dehydrate the extract and form microporous particles or granules of soluble coffee solids;
(b) recovering the dehydrated extract in the form of microporous particles from the solvent; and (c) removing residual solvent, under vacuum, from the microporous particles.
2. A process according to claim 1, wherein the anhydrous organic dehydrating solvent is selected from the group consisting of ethanol, methanol and isopropyl alcohol acetone.
3. A process as in claim 1 in which the anhydrous org-anic solvent is ethanol.
4. A process as in claim 3 in which the ethanol is maintained at a temperature of +25°C. to -100°C.
5. A process as in claim 4 in which ratio of aqueous extract to ethanol is 1:20.
6. A process as in claim 1, 3 or 4 in which the aqueous extract of autoclave coffee solids has a soluble solids content of 25 to 35% and spraying is carried out at a pressure of 600 to 1100 psig.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13905980A | 1980-04-10 | 1980-04-10 | |
| US139,059 | 1980-04-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1151941A true CA1151941A (en) | 1983-08-16 |
Family
ID=22484928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000373178A Expired CA1151941A (en) | 1980-04-10 | 1981-03-17 | Process for preparing microporous dry soluble coffee product |
Country Status (5)
| Country | Link |
|---|---|
| CA (1) | CA1151941A (en) |
| DE (1) | DE3112844A1 (en) |
| FR (1) | FR2480087A1 (en) |
| GB (1) | GB2074006B (en) |
| SE (1) | SE8102291L (en) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3327402A (en) * | 1964-12-28 | 1967-06-27 | Shell Oil Co | Solvent drying of coal fines |
| GB1093508A (en) * | 1966-05-12 | 1967-12-06 | Tozo Nakamura | Methods of producing sterilised, dehydrated and powdered food stuffs |
| US3516942A (en) * | 1966-09-27 | 1970-06-23 | Ncr Co | Process for drying capsule walls of hydrophilic polymeric material |
| US3672917A (en) * | 1969-08-15 | 1972-06-27 | Fmc Corp | Method of improving quality and storage stability of dehydrated products |
| CA1142018A (en) * | 1978-10-10 | 1983-03-01 | Stephen F. Hudak | Process for aromatizing food substrates |
| CA1182326A (en) * | 1980-04-09 | 1985-02-12 | Fouad Z. Saleeb | Edible carriers for volatile components |
-
1981
- 1981-03-17 CA CA000373178A patent/CA1151941A/en not_active Expired
- 1981-03-31 DE DE19813112844 patent/DE3112844A1/en not_active Ceased
- 1981-04-02 FR FR8106633A patent/FR2480087A1/en not_active Withdrawn
- 1981-04-09 SE SE8102291A patent/SE8102291L/en not_active Application Discontinuation
- 1981-04-09 GB GB8111125A patent/GB2074006B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| FR2480087A1 (en) | 1981-10-16 |
| GB2074006A (en) | 1981-10-28 |
| SE8102291L (en) | 1981-10-11 |
| GB2074006B (en) | 1984-04-26 |
| DE3112844A1 (en) | 1982-07-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 20000816 |