BOPI 08 BR/2024 REPERTOIRE NUMERIQUE 23 Fig. 4 ________________________________________ (11) 21613 Consulter le mémoire (51) E03B 3/02 (2018.01) ; E03F 5/10 (2018.01) (21) 1202400062 - PCT/CN2022/091725 (22) 09/05/2022 (30) CN n° No 202111058587.8 du 10/09/2021 (54) High-strength road for water resource regulation system in response to climate change. (72) CHEN, JUI-WEN (CN) (73) CHEN JUI-WEN, No. 23, Ln. 123, Junying St., Shulin Dist., NEW TAIPEI CITY, Taiwan 238 (CN) (74) SCP ATANGA IP, 2nd Floor Tayou Bldg, Fokou-Douche AKWA, P.O. Box 4663, DOUALA (CM). (57) A high-strength road lor a water resource regulation system in response to climate change. An underground structural space (30) is formed by a structural system formwork (31), which is provided with a hollow unit body (30a), by means of grouting and solidifying concrete grout (302), and the high-strength road is formed by paving a road or a pavement ( 10) over the underground structural space (30). The hollow unit body (30a) is at least provided with a structural formwork (31 ) and is formed by means of combining a plurality of side slabs (32). An upper surface of the formwork (31 ) is provided with a plate (312). which is provided with a through hole (311) and ai least one through pipe (33). After the structural system formwork (31 ) and the side slabs (312) are combined, the concrete grout (302) is grouted and solidities to form the underground structural space (30) with a high support strength. ________________________________________ (11) 21614 Consulter le mémoire (51) A23B 7/02 (2019.01); A23L 19/00 (2019.01) (21) 1202400070 (22) 20/02/2024 (54) Procédé de fabrication de la purée de tomate. (72) Monsieur ASSANVI Stanislas (BJ) (73) Monsieur ASSANVI Stanislas, B.P. 27, PARAKOU (BJ) (57) La présente invention concerne une technique de transformation des produits alimentaires en particulier un procédé de fabrication de la purée de tomate. Ce procédé de fabrication de la purée comprend 08 étapes : a) réception des fruits de tomates b) sélection, lavage et triage des fruits de tomates c) épépinage des fruits de tomates sélectionnés d) mouture des fruits de tomates sélectionnés e) stérilisation de mélange f) conditionnement du produit obtenu g) appertisation du produit final h) étiquetage et stockage. Selon l'invention, la purée de tomate est conservée pendant six (06) mois. ________________________________________ (11) 21615 Consulter le mémoire (51) A23C 9/123 (2019.01); A23G 9/42 (2019.01) (21) 1202400071 (22) 20/02/2024
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