EP1204515A1 - Kalibrierschneidvorrichtung - Google Patents
KalibrierschneidvorrichtungInfo
- Publication number
- EP1204515A1 EP1204515A1 EP00949480A EP00949480A EP1204515A1 EP 1204515 A1 EP1204515 A1 EP 1204515A1 EP 00949480 A EP00949480 A EP 00949480A EP 00949480 A EP00949480 A EP 00949480A EP 1204515 A1 EP1204515 A1 EP 1204515A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- calibration
- knife
- cutting device
- plate
- mold cavity
- 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.)
- Granted
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
- B26D7/01—Means for holding or positioning work
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D3/00—Cutting work characterised by the nature of the cut made; Apparatus therefor
- B26D3/18—Cutting work characterised by the nature of the cut made; Apparatus therefor to obtain cubes or the like
- B26D3/185—Grid like cutters
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
- B26D7/06—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form
- B26D7/0608—Arrangements for feeding or delivering work of other than sheet, web, or filamentary form by pushers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D2210/00—Machines or methods used for cutting special materials
- B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
- B26D2210/04—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers controlling the volume by pressing the food product, e.g. meat to a predetermined shape before cutting
Definitions
- the invention relates to a calibration cutting device, in particular for cutting cubes or strips of portions from lengthwise separated pieces of raw meat.
- a device for dicing or slitting raw pieces of raw meat has already become known. Since meat, when thawed, is too compliant and soft to cut cubes or strips, these known methods first require the meat to freeze. It may even be necessary to first compress the piece of meat laterally, in order to then press it out of a press cavity, against a grid-shaped knife arrangement. By pushing the meat through this gate-like knife arrangement the meat is cut into longitudinal strips. To the first knife gate, a second gate is congruent in the feed direction of the meat at a short distance, between which a saber knife is guided with a rotational movement and thereby cuts the longitudinal strips into cubes depending on the feed movement of the meat.
- the object of the present invention is therefore a to provide an improved device and an improved method for producing cube-shaped and / or strip-shaped food products, in particular cube-shaped or strip-shaped pieces of raw meat.
- the present invention creates a remarkably simple improvement over conventional solutions using remarkably simple means.
- the meat to be portioned is forced through a knife gate by means of a press cylinder and thus divided longitudinally into different meat strands.
- a significant improvement can be achieved in that the meat is not continuously pressed through a knife gate and cut into pieces, but that the pieces of meat to be cut into cubes or strips are pressed through a corresponding knife gate, but only until the in In the longitudinal direction, a meat mass cut into strips is filled into a portioning plate which is arranged below the knife gate, that is to say in the direction of advance of the meat, and which is closed at the bottom during this step.
- This causes a so-called "warping" of the Meat strands avoided, which is primarily due to the different consistency of the different muscle, fat and tendon strands.
- a knife is then moved beneath the cutting grid, in other words between the cutting grid and the calibration cavity, in order to now separate cubic meat portions from the longitudinal strips.
- the diced meat portions can then be emptied from the calibration plate and the next cutting step can be carried out.
- the uniformity of the individual meat cubes or strips can be further improved further by the fact that webs are also provided in the calibration cavity itself, in accordance with the knife gate arrangement, the direction of thrust of the meat strips is congruent with the knife gate. Because the meat behaves during the feed movement, i.e. during the pressing process through the knife gate, largely similar to a liquid, so that the meat strips can even "flow" in the portioning plate, with the result that portions of different sizes would result if the additionally mentioned webs would not prevent individual strips of meat from "flowing away" to the side.
- FIG. 1 a schematic longitudinal side view through a vertical central longitudinal section through a calibration cutting device for the production of cubes or strips of raw meat;
- Figure 2 is a schematic horizontal plan view at the height of the cutting knife with the omission of a molded tube
- Figure 3 an enlarged, partially schematic side view of a detail
- Figure 1 with a calibration cavity and a knife gate arranged above;
- FIG. 4 shows an enlarged detail of a potash used in FIG. hotplate with a calibration cavity
- FIG. 5 a representation corresponding to FIG. 3 with respect to a modified exemplary embodiment with webs additionally provided in the calibration cavity;
- FIG. 6 a representation corresponding to FIG. 4 with clarification of the webs in the calibration form.
- the calibration cutting device shown in the figures comprises a base 1, which is also referred to below as the base frame.
- a pressure plate 3 is mounted, which has a cylindrical bore 5 pointing upwards, in which a cylindrical counterpart 7 of a vacuum plate 9 engages.
- the cylindrical counterpart 7 of the vacuum plate 9 engaging in the cylindrical bore 5 creates a pressure space 11 of a clamping unit 13, the significance of which will be discussed below.
- compressed air can be supplied to the pressure chamber 11 in a controlled manner from a compressed air source (not shown in more detail).
- the vacuum plate 9 mentioned has a vacuum chamber 21 which is connected via a suction line 23 to a suction connection (not shown in more detail).
- a vacuum valve (not shown in FIG. 1) can also be installed in the suction line 23.
- an insert plate 31 is inserted, which is offset higher by feet or spacers 33 to the bottom of the vacuum chamber 21.
- the upper side 31 'of the insert plate 31 is approximately aligned with the surface 35 of the vacuum plate 9 or is only arranged - preferably only by a fraction of a millimeter - lower than the surface 35 of the vacuum plate 9.
- the shape and dimensioning of the insert plate 31 in a plan view, compared to the dimensioning and shape of the vacuum space 21, is also designed in a top view such that only a very small gap arises between the peripheral edge 39 of the insert plate 31 and the adjacent, surrounding wall surface 43 of the vacuum space 21 , wherein this gap can be, for example, between 0.05 to 2 mm, preferably 0.1 to 1 mm, in particular 0.2 to 0.6 mm.
- this gap can be, for example, between 0.05 to 2 mm, preferably 0.1 to 1 mm, in particular 0.2 to 0.6 mm.
- a gap width of 0.3 mm has been selected.
- the gap height is 5 mm and corresponds to the thickness of the actual insert plate 31 located above the feet 33.
- This small dimension gap 37 ensures that no larger meat particles can be sucked off during the calibration and cutting process (FIG. 3).
- a calibration plate 47 shown in its basic position in FIGS. 1 to 3, rests on the surface 35 and comprises a hollow or calibration mold space 49 which is open at the top and bottom. Its upward-facing feed opening 51 and its horizontal cross-sectional shape and dimensions correspond to the horizontal cross-sectional shape and dimensions of a molded tube body 53 arranged above the calibration plate 47 with a molded tube 55 located vertically inside, from which meat to be portioned is fed from the top loading side 57 and via one above the loading opening 57 and can be pushed downwards via a press cylinder 59 which can be actuated by a press cylinder 59.
- the shaped tube has a rectangular cross section in plan view, namely a rectangular opening 55 ', as can be seen in the plan view in FIG. 2.
- this oval shape 55' also corresponds to the cross-sectional shape and size of the calibration mold cavity 49.
- the molded tube body 53 or the individual plates forming it are held by two lateral guide columns 71, which are connected to the base 1 and held above it.
- the molded tube body can also be divided in two in its longitudinal axis, for example in the form of two half-shells.
- the lower contact or sealing surface 66 of the shaped body 55 must cover the V-shaped cutout 67 of the knife 65 in the starting or filling position.
- the shape and dimensioning of the opening of the vacuum or vacuum chamber 21 receiving the insert plate 31 is slightly larger than the horizontal cross-sectional shape and dimensioning of the hollow - Or calibration mold space 49 in the calibration plate 47 or the horizontal cross-sectional shape or dimensioning of the molded tube 55.
- a knife 65 ie a perforated knife 65 is provided between the calibration plate 47 lying on the latter and the underside of the shaped tube body 53, which is approximately rectangular in plan view, ie plate-shaped and comprises a knife opening 67 (FIG. 2), which at least the The size and shape of the transfer opening 63 of the shaped tube 55 or the feed opening 51 of the calibration mold space 49 corresponds.
- the cutting edges are designed V-shaped in the forward cutting direction in plan view (FIG. 2), the two V-shaped cutting edges 65 'lying towards one another converging in the central longitudinal axis of the rectangular hole knife 65.
- the two knife edges 65 ' run, for example, at a 45 "angle to the central longitudinal plane of the knife, that is, they close to each other about a 90 ' - Angle and thereby achieve a pulling cut.
- the inclination of the knife can also vary accordingly, for example by at least up to +/- 30 'and more.
- a rotating knife device is also conceivable in principle.
- a disk-shaped knife device could be used, which comprises closed knife openings 67 which are offset from one another in sectors and whose size and function correspond to the knife opening described above, a circular or partial circular movement of the knife then leading to the outside in order to carry out a cutting process Knife opening of the rotating axis would have to be performed.
- a continuous, at least step-wise, rotary movement of the knife device would be possible if all knife openings in the rotating hole knife have trailing blades.
- At least two cylinders 73 and 75 can also be provided, namely a knife cylinder 73 for the forward and backward movement of the hole knife 65 according to the arrow 77 and a calibration cylinder 75 accordingly the adjustment movements of the calibration plate 47 also in the direction of arrow 77.
- the two calibration cylinders 75, 77 by means of clamping holding elements 75 ', 77 'firmly connected to the knife 65 or the calibration plate 47.
- the knife preferably has the same shape as the calibration plate and consists of a full tool steel and is ground from it.
- the knife thickness can vary in suitable ranges, for example from 0.3 mm to 5 mm, preferably from 0.5 mm to 1.0 mm.
- the knife also moves, like the calibration plate (which will be discussed below), at right angles to the vertically oriented shaped tube 55.
- a knife gate 81 is arranged at the lower outlet end of the shaped tube 55, which - as can be seen in particular from the schematic plan view according to FIG. 2 at the level of the knife gate - has a longitudinal knife 81 'which divides the rectangular calibration cavity 49 into two halves and two perpendicularly spaced apart therefrom Transverse knife 81 'comprises, so that six meat strips can be produced in such a knife gate.
- a suction hose is connected to the suction connection mentioned and a compressed air hose is connected to the compressed air connection 17, which are connected to corresponding vacuum or compressed air devices.
- three further hose connections are provided.
- a hose connection is required to reset the tappet of the vacuum valve.
- the further hose connection mentioned above serves as an air connection for the vacuum chamber in order to pump in compressed air here.
- the last hose connection serves as the pressure connection to the vacuum chamber in order to accommodate a vacuum switch in this hose connection in order to measure the pressure in the vacuum chamber.
- a correspondingly contiguous piece of meat is first put into the feed opening 57 into the shaping tube 55, the vacuum generated by a vacuum device (not shown in detail) and effective in the vacuum chamber 21 putting the piece of meat into the Draw tube 55 further in.
- the feed movement of the piece of meat is supported by subsequent actuation of the press cylinder 59. Due to the negative pressure generated in the negative pressure space 21 and the feed movement of the press ram 61, the leading area of the piece of meat to be portioned is moved downward until the front part of the piece of meat to be portioned completely fills the hollow or calibration mold space 49.
- the meat in the lower exit region of the mold cavity is cut into corresponding meat strips (in the exemplary embodiment shown in a square cross section) in accordance with the knife gate 81. During this process, however, no meat can penetrate into the vacuum and suction gaps 37 or be sucked off by the extremely small dimensions 37.
- the desired negative pressure to support the feed movement of the meat to be portioned and the full filling of the calibration mold cavity 49 by the meat is supported and ensured above all by the fact that the entire arrangement of molded tube body 53, hole knife 65 and the calibration plate 47 located below is achieved by the clamping device explained at the beginning 13 is pressed and clamped together with the pressure and vacuum plate in the manner of a package, so that as far as possible no ambient pressure can penetrate into the vacuum region and reduce the vacuum. Since a perforated knife is also used, no atmospheric pressure can reach the negative pressure area in the knife area either.
- the molded tube body 53 is also held immovably as a pressure counter-bearing relative to the base 1, around the clamping unit 13 thus formed accordingly optimally pressed against each other.
- the tensioning device 13 is permanently under pressure and tensioned, which has the further advantage that an extremely thin knife plate or knife disk can be used.
- the thin knife plate is protected against bulges by the pressurized clamping device and is thereby stabilized by the opposite wall sections of the underside 66 of the molded tube body 53 or the top of the calibration plate 47.
- the calibration cylinder 75 and thus the calibration plate 47 are likewise set in advance movement.
- the meat can be transferred to a transfer station either by its own weight or by an additional ejection device, for example downwards. tion, for example a conveyor belt, etc. are given.
- a simple auxiliary device which ejects the meat portioned into cubes can, for example, be in the form of levers which push the meat out of the calibration mold downwards.
- a short, sufficiently strong air flow, which can be generated, for example, by cylinder exhaust air, can also serve as the ejection device. Other ejection devices are also possible.
- the calibration plate and then the hole knife returns to their starting position shown in FIGS. 1 to 3 and the process is repeated, i.e. that after reaching the starting position of the knife 65 and the calibration plate 47, the clamping device 13 is again actuated and a negative pressure is built up in the vacuum space 21, and by pressing the ram 61 the meat located in the molded tube continues in the feed direction, i.e. is again moved into the calibration cavity, etc.
- differently dimensioned knife and calibration plates with differently dimensioned and shaped calibration cavities can be used. If the hole knife and the shaped tube remain the same, the calibration plates differ in their different thicknesses in order to change the weight and size of the amount of meat to be portioned. If, however, the size of the portion of meat to be portioned is to be changed in a side view, then a different hole knife with correspondingly different knife openings and a shaped tube with a different shaped tube cross section would have to be installed.
- the described calibration cutting device enables meat portions of uniform size to be produced, which differ from one another, for example, only by the smallest amounts of +/- 5 grams and less, for example only by +/- 2 grams.
- a grid division 83 which is congruent with the knife gate 81 in the calibration cavity 49, is congruent with the knife gate 81, so that the calibration cavity 49 in the exemplary embodiment shown is divided into six equally sized subspaces 49 '.
- the thickness of the webs can certainly be somewhat wider than the thickness of the knives of the knife gate, although the knives can be designed in such a way that they have a thickness on the side below the feed direction. sen, which corresponds to the web thickness 83.
- the application basically works in the same way as in the exemplary embodiment according to FIGS. 1 to 4.
- the mentioned webs 49 which divide the calibration cavity 49 into individual partial cavities 49 ', also ensure that the "flow" of the longitudinally separated meat strands in the portioning plate, i.e. is completely avoided in the calibration mold cavity and the individual cubes can therefore be produced with the same weight, even if, due to the different meat composition, more muscle meat should be in one subspace than in the other subspace.
- the entire control system can be structured differently. For example, an electrical control in the form of a PLC, a contactor or a relay control or in the form of combinations comes into question.
- a microprocessor-based control is also possible, especially if the calibration cutting device is built into a larger system. Even in the embodiment shown, compressed air control has been described. Without this being described in detail, magnetic switches can be provided on the cylinders, working valves and control valves, or, or-, and-, 3/2 way or, for example, 5/2 valves can be used as valves.
- Pressure reducers, pressure gauges and vacuum switches are also components that can be used for operation.
- the vacuum valve 27 described can also be used can be actuated by a plunger actuation through the movable knife holder and the reset air.
- a vacuum generator can be based on the Venturi principle to generate a vacuum.
- the vacuum generator can only be switched on during the phases by the pneumatic control if the calibration cavity is to be filled with meat again.
- it may also be necessary to always control this unit so that a "vacuum cushion" builds up in the filters until the tappet valve 27 opens again.
- a continuously running vacuum pump can of course also be used. Through the valve tappet 27 explained, negative pressure is only fed into the vacuum or negative pressure plate when this negative pressure is required. In the meantime, a vacuum cushion can build up in the filters.
- a cutting cycle time of 1 second can be achieved. This means that one slice of meat can be portioned and ejected per second.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Forests & Forestry (AREA)
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
- Food-Manufacturing Devices (AREA)
- Details Of Cutting Devices (AREA)
- Oscillators With Electromechanical Resonators (AREA)
- Medicines Containing Plant Substances (AREA)
Description
Claims
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19938051A DE19938051B4 (de) | 1999-08-12 | 1999-08-12 | Kalibrierschneidvorrichtung |
DE19938051 | 1999-08-12 | ||
PCT/EP2000/007788 WO2001012396A1 (de) | 1999-08-12 | 2000-08-10 | Kalibrierschneidvorrichtung |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1204515A1 true EP1204515A1 (de) | 2002-05-15 |
EP1204515B1 EP1204515B1 (de) | 2004-09-29 |
Family
ID=7918051
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP00949480A Expired - Lifetime EP1204515B1 (de) | 1999-08-12 | 2000-08-10 | Kalibrierschneidvorrichtung |
Country Status (9)
Country | Link |
---|---|
US (1) | US6645063B1 (de) |
EP (1) | EP1204515B1 (de) |
JP (1) | JP2003507201A (de) |
CN (1) | CN1200798C (de) |
AT (1) | ATE277725T1 (de) |
AU (1) | AU6281700A (de) |
CA (1) | CA2381279A1 (de) |
DE (2) | DE19938051B4 (de) |
WO (1) | WO2001012396A1 (de) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10304773A1 (de) | 2003-02-05 | 2004-08-19 | Maja-Maschinenfabrik Hermann Schill Gmbh & Co. Kg | Vorrichtung und Verfahren zum Portionieren eines Lebensmittelstücks |
US7220176B2 (en) * | 2004-03-03 | 2007-05-22 | Tyson Fresh Meats, Inc. | System and method for production of exact weight ground meat |
DE102004041881A1 (de) * | 2004-08-30 | 2006-10-26 | Völkl, Thomas | Vorrichtung und Verfahren zum Portionieren |
DE102004041915B4 (de) * | 2004-08-30 | 2017-08-24 | Tvi Entwicklung Und Produktion Gmbh | Vorrichtungen und Verfahren zum Portionieren |
ES2276608B1 (es) * | 2005-10-05 | 2008-03-16 | Metronics Technoligies, S.L. | Sistema de corte de productos alimenticios para el envasado. |
DE102005054241B4 (de) * | 2005-11-14 | 2008-04-03 | Völkl, Thomas | Hähnchenbrust-Teiler |
US7870820B2 (en) * | 2005-11-15 | 2011-01-18 | Antone Pivik | Method and system for preparing a jerky food product |
JP4919339B2 (ja) * | 2006-11-10 | 2012-04-18 | レオン自動機株式会社 | 食品生地の切断方法及びその装置 |
US20100116107A1 (en) * | 2008-11-10 | 2010-05-13 | Ross Industries, Inc. | Apparatus and method for efficient smear-less slicing of meat, poultry and similar food products |
ES2551417T3 (es) * | 2012-02-14 | 2015-11-18 | Albert Handtmann Maschinenfabrik Gmbh & Co. Kg | Procedimiento y dispositivo para la separación de productos |
CN103395091B (zh) * | 2013-08-16 | 2015-07-15 | 阮仕荣 | 微小颗粒制备与分配*** |
ES2828308T3 (es) * | 2017-12-20 | 2021-05-26 | Vemag Maschinenbau Gmbh | Dispositivo para el llenado de envolturas tubulares |
CN110463732A (zh) * | 2019-08-28 | 2019-11-19 | 重庆奇分享实业股份有限公司 | 一种面包摊皮切割辊轮 |
Family Cites Families (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH152595A (de) | 1931-02-09 | 1932-02-15 | Weidmann Ernst | Schneidmaschine, hauptsächlich für Fleisch, wie Leber, Niere, Kuttel und dergleichen. |
US2021794A (en) * | 1934-12-04 | 1935-11-19 | Anthony D Leone | Hamburger-steak mold |
US2101755A (en) * | 1935-10-11 | 1937-12-07 | Samuel D Rosenstone | Slicing machine |
US2500973A (en) * | 1946-04-04 | 1950-03-21 | Ackerman Charles | Slicing machine |
US3733652A (en) * | 1971-06-24 | 1973-05-22 | E House | Device for molding patties and the like |
CH580923A5 (de) * | 1974-08-01 | 1976-10-29 | Buehler Ag Geb | |
US4039691A (en) * | 1975-12-31 | 1977-08-02 | Campbell Soup Company | Protein texturization by extrusion with internal steam injection |
US4356205A (en) * | 1980-10-24 | 1982-10-26 | Formax, Inc. | Method and apparatus for cutting controlled-volume meat portions from a segment of fresh whole-muscle meat |
US4454804A (en) * | 1981-06-18 | 1984-06-19 | Carnation Company | Apparatus for incorporating additives in extruded foods |
DE3226790A1 (de) * | 1982-07-17 | 1984-01-19 | Toni 5231 Burglahr Reifenhäuser | Vorrichtung zum schneiden von lebensmitteln |
US4731006A (en) * | 1985-08-06 | 1988-03-15 | C&F Packing Co., Inc. | Apparatus for processing food products |
DE3540904C2 (de) | 1985-11-19 | 1995-08-10 | Holac Maschbau Gmbh | Vorrichtung zum Schneiden von Lebensmitteln, insbesondere von Fleisch |
JPH07115320B2 (ja) | 1988-01-29 | 1995-12-13 | 双葉電機工業株式会社 | 原料肉塊の自動定量切断方法及びその装置 |
JPH02227062A (ja) * | 1988-08-12 | 1990-09-10 | Masao Kobayashi | 団塊状包被食品成形装置 |
GB8901987D0 (en) * | 1989-01-30 | 1989-03-22 | Matthews Bernard Plc | Improvements in the manufacture of food stuffs |
DE19735597A1 (de) * | 1997-08-15 | 1999-02-25 | Schill Maja Masch | Vorrichtung zum Portionieren eines Fleischstücks |
DE19806561C2 (de) | 1998-02-17 | 2000-04-27 | Thomas Voelkl | Kalibrierschneidvorrichtung |
-
1999
- 1999-08-12 DE DE19938051A patent/DE19938051B4/de not_active Expired - Fee Related
-
2000
- 2000-08-10 US US10/048,531 patent/US6645063B1/en not_active Expired - Fee Related
- 2000-08-10 JP JP2001516723A patent/JP2003507201A/ja active Pending
- 2000-08-10 CA CA002381279A patent/CA2381279A1/en not_active Abandoned
- 2000-08-10 AT AT00949480T patent/ATE277725T1/de not_active IP Right Cessation
- 2000-08-10 DE DE50008022T patent/DE50008022D1/de not_active Expired - Fee Related
- 2000-08-10 WO PCT/EP2000/007788 patent/WO2001012396A1/de active IP Right Grant
- 2000-08-10 EP EP00949480A patent/EP1204515B1/de not_active Expired - Lifetime
- 2000-08-10 AU AU62817/00A patent/AU6281700A/en not_active Abandoned
- 2000-08-10 CN CNB008117144A patent/CN1200798C/zh not_active Expired - Fee Related
Non-Patent Citations (1)
Title |
---|
See references of WO0112396A1 * |
Also Published As
Publication number | Publication date |
---|---|
JP2003507201A (ja) | 2003-02-25 |
DE19938051A1 (de) | 2001-02-22 |
EP1204515B1 (de) | 2004-09-29 |
ATE277725T1 (de) | 2004-10-15 |
CN1370104A (zh) | 2002-09-18 |
WO2001012396A1 (de) | 2001-02-22 |
US6645063B1 (en) | 2003-11-11 |
CA2381279A1 (en) | 2001-02-22 |
AU6281700A (en) | 2001-03-13 |
CN1200798C (zh) | 2005-05-11 |
DE50008022D1 (de) | 2004-11-04 |
DE19938051B4 (de) | 2004-04-15 |
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