Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

Abstract: Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

Abstract: An apparatus for providing homestyle egg product portions on a commercial scale is described. The apparatus includes a plurality of moving heated pockets, and a plurality of mixers. Each heated pocket is capable of holding an egg product portion, and each mixer is capable of stirring an egg product portion held in a heated pocket to yield a stirred egg product portion. The apparatus can further include a plurality of groupers. Each grouper is capable of gathering stirred egg product portions held in a moving heated pocket. Methods for producing homestyle egg product portions on a commercial scale are also described.

Abstract: An apparatus for providing homestyle egg product portions on a commercial scale is described. The apparatus includes a plurality of moving heated pockets, and a plurality of mixers. Each heated pocket is capable of holding an egg product portion, and each mixer is capable of stirring an egg product portion held in a heated pocket to yield a stirred egg product portion. The apparatus can further include a plurality of groupers. Each grouper is capable of gathering stirred egg product portions held in a moving heated pocket. Methods for producing homestyle egg product portions on a commercial scale are also described.

Abstract: A mosquito harvest trap which includes a control unit, a holding chamber and a water tank. The trap is based on water column technology being used to harvest and expel mosquito larvae residing within the water column.

Abstract: The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In accordance with the invention, egg whites are blended with an amount of hydroxide solution which is effective for raising egg white pH to at least about 8.2.

Abstract: The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In accordance with the invention, egg whites are blended with an amount of hydroxide solution which is effective for raising egg white pH to at least about 8.2.

Abstract: An apparatus for measuring insecticide activity. A chamber holds a plural of insects and a quantity of the insecticide to be tested. An exit is formed in the chamber so that insects escaping from the chamber pass through a detector to generate a signal. The signals are compared to other signals generated by the other insects passing the detector to determine the repellency of the insecticides.

Abstract: Aqueous epoxy-free epoxy-phosphate coating compositions may be used to coat metal surfaces. The electrocoating of aluminum cans is particularly contemplated. The compositions provide rapid deposition on metal surfaces, excellent film build, good throwing power for spraying and excellent resistance to food products.

Abstract: Aqueous thermosetting coating compositions adapted for roll coat application are disclosed in which water has dispersed therein an adduct of a diglycidyl ether of a bisphenol having a 1,2-epoxy equivalency of at least 1.2 and an average molecular weight of from about 2000 to about 5000 with a stoichiometric proportion, based on epoxy and secondary amine, of diprimary amine having a single secondary amine group and each primary amine group blocked by a ketimine group. At least about 50% of the amine groups of this adduct are protonated with a volatile acid, and the ketimine groups hydrolyze in the water to provide primary amine functionality and ketone solvent in the aqueous medium. From 20% to 50%, based on total resin solids, of water insoluble, heat-hardening phenol-formaldehyde resin curing agent is employed for cure. The curing agents are added to the adduct in solution in water-miscible organic solvent, and cresol-formaldehyde curing agents are preferred.

Abstract: The present invention is directed to a thermosetting coating composition for improving the scratch resistance, blush resistance, and lubricity of glass surfaces (e.g., glass bottles), and in certain instances also improving the label adhesion of coatings derived therefrom which comprises as functional ingredients a polyamine terminated polyepoxide adduct salt, an epoxy crosslinker, a reactive silane, a surfactant, and a natural or synthetic wax. The coating composition is carried in a vehicle which comprises water and a suitable co-solvent. The combination of the adduct salt and co-solvent permits the microemulsification of the epoxy crosslinker. The wax is also present in the emulsified state.

Abstract: Stimulation of oleoresin production associated with living cells can be chemically induced with dilute systemic application of ethylene or ethylene-releasing compounds. One such ethylene-releasing compound is 2-chloroethylphosphonic acid. A further increase in oleoresin production can be accomplished by using ethylene-releasing chemicals in combination with the bipyridilium salts, diquat or paraquat. Through the application of ethylene-releasing chemicals in combination with a bipyridilium salt, the effect of lightwood inducing chemicals is expanded over a larger portion of the treated tree, and more oleoresin is produced. Oleoresins are extracted from the trees by known methods, and the naval stores products are recovered therefrom.

Abstract: This invention relates to an improved portable powered tool for removing bark from living pine trees preparatory to inducing oleoresin flow by known chemical means. This tool utilizes a lightweight, chainsaw-type engine to power a specially designed set of blades partially enclosed in a housing designed to provide multiple guides for producing the type cut necessary to properly prepare a tree for collection of naval stores and to provide a method for discharging debris away from the operator and work area.