Abstract: A process for treating a solid food product having water soluble and water insoluble volatiles soluble in alcohol and ether. The process includes cutting the product into pieces, placing the product pieces in a volume of water containing an anti-oxidant, and drawing a vacuum on the product pieces in the water to pull air out of the cells of the product pieces. The vacuum is released to cause water, and the anti-oxidant to enter the cells of the product pieces. The product pieces are then heated to dry the pieces and to drive off a mixture of water vapor or steam and the water soluble and water insoluble volatiles. The mixture is directed through an adsorbent to remove the water soluble and water insoluble volatiles from the mixture by an adsorption. Steam is passed through the adsorbent to remove the water soluble volatiles from the adsorbent. Ethyl alcohol is passed through the adsorbent to remove the alcohol soluble, water insoluble volatiles from the adsorbent.

Abstract: The present invention relates to a bag closure device designed especially to be utilized to close bags such as potato chips and cookie bags and the like. The bag closure device of the present invention comprises a torsional spring closure assembly having a mouth that is movable from an open to a closed position with the torsional spring functioning to bias said mouth towards said closed position. Secured within the mouth of said torsional spring closure assembly is a pair of elongated bag closure members that extend outwardly from said mouth in parallel relationship with respect to each other and which are adapted to directly engage an open portion of a bag and to close the same as said torsional spring closure assembly causes the elongated bag closure members to provide a clamping type closing action about the particular bag.