Abstract: A novel potato cultivar of the genus and species Solanum tuberosum, designated FL1909, is disclosed. The invention relates to the tubers of potato variety FL1909, to the plants of potato variety FL1909, to the seeds of potato variety and to methods for producing hybrid potato variety. The invention further relates to potato variety tubers, seeds and plants produced by crossing the potato variety FL1909 with another potato plant, and to Single Gene Converted plants.

Abstract: The present invention recognizes and takes advantage of the fact that there is a correlation between a consumer's overall like or dislike of two particular products (hedonic test results), each evaluated individually, and the likelihood that the consumer will choose one product over the other (forced choice test results) in a forced choice comparison. Taking advantage of this correlation, it is possible to determine the likelihood that a consumer will choose one product over another product of the same type simply by conducting hedonic testing and without specifically conducting forced choice testing.

Abstract: An extruder die assembly and method for using same is disclosed which is designed for adaptation to a wide variety of commercial-grade extrusion devices common in the food industry. The extruder die assembly is inserted into an appropriate compartment within an extrusion device such that a first extrudate is directed down a coaxially aligned passageway within the forming section and combined with a fluid additive in the injection section whereupon the resulting food mass is compressed through a converging nozzle bore in the nozzle section to produce an extruded food product. The forming section and injection section are fabricated as a matching set.

Abstract: The seasoning applicator applies seasoning onto snack food products such as potato chips, corn chips, tortilla chips, and the like in a two-dimensional seasoning pattern. A two compartment sifting assembly has a first top layer having a screen where seasoning is initially deposited. Upon vibration, the seasoning is passed through the top layer screen into a lower compartment. Therein, the seasoning is further distributed across the surface of the lower layer screen, which generally has a screen with smaller openings than the top layer screen. This promotes the even distribution of seasoning through the lower screen. Thereby, a two-dimensional seasoning pattern is created for depositing on a moving bed of snack food products.

Abstract: A method and apparatus for regulating the throughput of a rotary turret heat-sealing machine, without changing the rotational speed of the rotary turret. An indexing clutch is controlled to feed cans into the rotary turret such that only a predetermined number of sealing heads are used to seal cans fed therein. The predetermined number of cans is calculated based on a desired throughput rate. Dwell times, temperatures, and pressures can remain constant while varying radically the can throughput.

Abstract: The process for making a shaped snack chip uses various components to form a chip having depth such as a bowl-shaped tortilla chip. The chips are formed by sheeting into an initial flat shape. The chips are then passed along for shaping by a mold and plunger conveyor. Once plunged to the mold shape, the chips are reduced in moisture content by baking and frying. After frying, oil is evacuated from the chips whereafter salt and flavoring is applied, if desired, prior to being packaged.

Abstract: A process and apparatus for the production of a braid shaped puffed extrudate. A tube or other peripheral containment vessel is placed at the exit end of an extruder die that produces two or more extrudate streams. A circular air stream is then introduced into the peripheral containment vessel downstream of the glass transition point, thereby causing the extrudate streams to braid together within the containment vessel.

Abstract: An improved container for food and other perishable products comprising a simple construction and a multi-functional cap. The receptacle portion is a blow molded plastic, while a outer layer comprising a shrink-wrap graphics carrier is applied over the receptacle and cap. The multi-functional cap nests over and seals the mouth end of the container, inverts to seat on the mouth of the container as a bowl, and nests over the base of the container for storage while the container is in use.

Abstract: The system and method for molding a shaped snack chip use various components to form chips having depth such as a bowl-shaped tortilla chip. Essentially flat chip preforms are fed to a series of molds disposed about a mold conveyor. The preforms are then passed along for shaping by a mold and plunger conveyor. A continuous conveyor with plungers extending outward is synchronized to operate in conjunction with the mold conveyor. At desired and determined intervals, a multiple of plungers extend downward and into the molds thereby molding the chip preforms into shaped chips. The shaped chips are evacuated from the molds and subjected to additional processing.

Abstract: The method for producing an expanded, shaped pellet products with an annular cavity includes extruding a mixture to form a tubular extrudate. This is formed by extruding dough around and through a die insert having one or more sources for injecting air, other inert gas, or liquid into an annular cavity into a portion of the tubular extrudate. After exiting the extruder, the shaped extrudate initially expands at it exits the extruder die but is then stretched so as to substantially return the extrudate to an unexpanded state. Thereafter, the stretched extrudate is cut into shaped pellets with annular cavities. Upon being further heated, for example, in a hot air puffer, the pieces are puffed to produce expanded, shaped snack products with annular cavities without the need for a dehydration and/or conditioning step.

Abstract: Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in which the drum is contained. Vacuum transfer and feed rollers transfer the individual piece preforms from a die-cutting roller assembly onto the drum for cooking, and a similar roller transfers the cooked snack food pieces from the drum to a take-away conveyor for subsequent, downstream processing. The pieces are retained by suction against molding surfaces of frying mold elements distributed over the periphery of the frying drum.

Abstract: The present invention overcomes many of the shortcomings inherent in previous methods and systems addressing the commercial production of fried plantain slices. The improved process comprises a fully automated system which includes a sprayer assembly adapted to continually spray the cutting knife mechanism on commercial-grade slicing machines with a cleansing lubricant thereby keeping the cutting surface clean and free of debris. The improved system also includes a liquid bath for coating the freshly sliced plantains prior to immersion in a hot oil frying vat. In one embodiment, the system utilizes an edible oil as both the cleansing spray lubricant and in the liquid bath. In this embodiment, the liquid bath serves as a reservoir for the cleansing lubricant sprayer assembly. In another embodiment, the system utilizes water as both the cleansing spray lubricant and in the liquid bath.

Abstract: The method for producing extruded, farinaceous pellets includes extruding a mixture so that it expands upon exiting an extruder. This prepuffed ribbon is then subjected to stretching and cutting steps to produce pellets. The prepuffing reduces the moisture content of the ribbon so that cut pellets made from the ribbon can be immediately processed without the need for a moisture conditioning and/or dehydration step. In stretching, the extrudate ribbon is passed through a set of rollers to increase the extrudate ribbon's velocity thereby causing the ribbon to stretch. Stretching the extrudate ribbon causes a reduction in thickness along with an increase in density. After cutting, the pellets can then be expanded in a puffing stage to produce a product that has a desirable light and crunchy texture.