CPC Definition - Subclass A23B
This place covers:
Processes for preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables (preservation of raw potatoes) or edible seeds by heating, drying, freezing, irradiating, smoking, using chemicals or microorganisms and compositions therefor.
Apparatus for preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds using liquids, solids or gases.
Apparatus, processes and compositions for coating meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds with a protective layer.
Apparatus for compressing sauerkraut.
Chemical ripening of fruit or vegetables with liquids, solids or gases.
Preserved, ripened or canned products (i.e. meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds), per se.
Preserving, protecting or purifying packages or package contents in association with packaging and apparatus therefor are classified in group B65B 55/00. Preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds and apparatus therefor not restricted to packaging are classified in subclass A23B.
Group B65D 81/00 deals with containers, packaging elements or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents. More specifically, group B65D 81/28 deals with applications of food preservatives, fungicides, pesticides or animal repellants to the container or the packaging material, per se to prevent deterioration or decay. Subclass A23B deals with preserving meat, sausages, fish, fish products, eggs, egg products, fruit, vegetables or edible seeds, per se.
Attention is drawn to the following places, which may be of interest for search:
Biocides | |
Preservation of plants or parts thereof | |
Preservation of bakery products | |
Preservation of milk or dairy products | |
General methods for cooking foods | |
Cleaning vegetables, fruits and other foodstuffs | |
Meat products in general | |
Egg products in general | |
Food-from-the-sea products, fish products | |
Preparation of fruits and vegetables | |
Dried cooked potatoes | |
Marmalade, jam, fruit jellies | |
Food consisting mainly of nut meats or seeds | |
Machines for blanching | |
Shaping foods in general | |
Kitchen equipment | |
Sterilising and disinfecting of non-food material | |
Preserving foods or foodstuffs in association with packaging method | |
Preservation associated with packaging (entity) | |
Antioxidant compositions | |
Preserving fats, oils by using additives | |
Preservation of alcoholic beverages | |
Refrigeration machines, plants or systems; Combined heating and refrigeration systems | |
Refrigerators, cold rooms, ice-boxes, cooling or freezing apparatus not otherwise provided for | |
Devices for drying foodstuffs | |
Heat exchange in general | |
Heating by electric, magnetic or electromagnetic fields |
Non-limiting examples of situations where double classification is necessary.
General process for preserving food but with specific examples for fish, meat.
Specific process for preserving vegetables but a more specific subgroup exists in group A23B 2/00 for the preservation process, e.g. high pressure treatment.
When classifying in subclass A23B, A23V 2200/00 indexing schemes relating to food composition, food ingredients and processes and A23V 2400/00 indexing schemes relating to lactic or propionic acid bacteria used in foodstuffs or food preparation should also be used, in accordance with A23V 2200/00 and A23V 2400/00 classification rules (at the end of the definition).
It should be observed however that the indexing scheme A23V 2400/00 is not specifically associated with the subclass A23B, but may be used in combination with other food-related subclasses such as A23C.
This group includes other physical treatments e.g. high pressure, ultrasound
This place covers:
Preserving with gases, including controlled atmosphere and vacuum
This place covers:
Inorganic compounds, e.g. mineral acids, hydrogen peroxide, ozone or carbon dioxide.
Attention is drawn to the following places, which may be of interest for search:
Preserving by inorganic salts other than kitchen salt or mixtures thereof with organic compounds, e.g. biochemical compounds |
This place covers:
Any physical treatment with no heating e.g. high pressure, ultrasound
This place covers:
Any physical treatment with no heating, e.g. high pressure, ultrasound
Attention is drawn to the following places, which may be of interest for search:
Freezing; Subsequent thawing; Cooling |
Attention is drawn to the following places, which may be of interest for search:
Preserving with acids; Acid fermentation |