Abstract: The present invention is concerned with a device design to help teach and train baseball pitchers the correct arm and elbow action when pitching a baseball consisting of an arm elevator harness which fits around the pitcher's body and an arm and elbow elevator guide which is attached to the shoulder harness and guides the pitcher's pitching arm in the right position.

Abstract: An apparatus and method for drying or otherwise treating materials within a controlled environment are provided. Included is a combination of features that imparts a fluidized state to particulate materials on a foraminous conveyor belt, which features also permit selecting other modes of operation including downflow of treating gas to and through the foraminous conveyor belt and upflow of treating gas to and through the foraminous conveyor belt. By this arrangement, a single apparatus can be used to accomplish a plurality of different treatments by selectively adjusting treatment variables.

Abstract: A method and apparatus for producing homogeneous bread crumbs including a conveyor for conveying bread loaves that securely holds the bread loaves while they are sliced by a rotary involute knife slicer into slices of substantially uniform thickness, a dicer that dices the slices into homogeneous bread crumbs and a chute with a deflector and a compressed air source which conveys the bread slices from the rotary involute slicer to the dicer and aligns and spaces the slices for input to the dicer.

Abstract: A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125.degree. F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.

Abstract: The present invention is concerned with a training device for hitting a baseball comprising a shoulder harness with a chin holder connected thereto in a manner to allow for movement of the chin holder on a plane from the right shoulder to the left shoulder in an elliptical fashion.

Abstract: The present invention teaches of process for reducing the microbial population, in particular the pathogens, on the surface of food materials such as fruits and vegetables consisting of contacting the food material with a first aqueous medium having an acidic pH followed by transferring the food material to a second aqueous medium having a basic pH and washing the food material in tap water to remove the base residue on the surface of the food material.

Abstract: The present invention teaches a method for reducing pour-off in instant rice product by coating cooked rice prior to drying with instant rice fines, said instant rice fines having a granulation of -20 m+80 m and is applied in amounts up to 2% by weight of the instant rice.

Abstract: The present invention is concerned with an apparatus and process for preparing different varieties of ready-to-eat cereal products utilizing substantially the same process comprising: an extruder and a hollow attachment connected at the discharge end of the extruder, said attachment being of sufficient area and length to sufficiently completely cook the food product in an enclosed environment; the food product being a farinaceous material which is fed to the extruder where it is mixed with sufficient moisture to form a dough and extruded for a time and at a temperature and pressure effective to commence the cooking process and wherein the heated dough passes into the hollow attachment connected at the discharge end of the extruder where the cooking is completed. The cooked dough exiting the extruder is cooled, shaped in its desired form and toasted to its desired final moisture content.

Abstract: An aqueous table syrup contains 15-45% sugar solids; 0-1.0% propylene glycol alginate; 0-1.5% by weight carboxymethylcellulose; up to 50% by weight maltodextrin; and water. The syrup has a viscosity of at least 200 cps at 25.degree. C. and has qualities comparable to that of conventional table syrups containing much higher levels of sugar solids. Conventional additions such as anti-mycotic agents, anti-bacterial agents, salt, flavors and colors may also be present.

Abstract: A process for keeping cooked poultry skin unwrinkled during low temperature storage wherein glazed cooked, skin-covered meat product is cooled to about 40.degree. F. followed by searing the skin at a high temperature then glazing once again and cooling to a refrigeration temperature for storage.

Abstract: The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant pasta and sauce dish comprising preheating pasta followed by conveying the pre-heated pasta to a rotating coating reel then applying a first layer of melted fat to the pasta into the rotating coating reel and contacting the fat coated pasta with dry ingredients then applying a second and third layer of fat to the spice coated pasta and finally adding vegetable inlays to the fat coated pasta and cool for packaging.