Abstract: Oil or fat is deodorized by contacting with steam. The oil or fat is finely distributed in a vacuum contact zone by spray means whereupon it contacts a steam vapor. The contacted oil or fat is then recycled in the same contact zone, finely distributed, and once again contacted with the steam vapor. The steam efficiently removes flavoring and scenting components and free fatty acids normally present in natural fats and oils.

Abstract: A method and apparatus for operating a continuous process apparatus in which commodities packed in containers receive thermal sterilizing treatment, wherein the containers are introduced by means of an endless conveyor and through a pressure resistant opening, into a treatment space and are traversed through a loop-shaped path in this space and thereupon are discharged therefrom through a pressure resistant outlet, including injecting saturated steam at the desired treatment temperature through a number of nozzles into the treatment space directed towards the passing containers for the transfer of heat, concurrently introducing air for maintaining the level of the desired overpressure in order to avoid a deformation of the containers.

Abstract: Device for thermal treatment of articles such as tins containing foodstuff, comprising an overpressure treatment chamber and an endless conveyor traversing the chamber, in which the conveyor is provided with carrying elements consisting of two or more mirror-symmetrically positioned carriers secured to an endplate at both extremities, the endplates permitting an easy mounting and dismounting of each carrying element to the conveyor.

Abstract: Apparatus for treating slaughtered poultry comprising a plucking device with a plurality of plucking discs arranged on either side of the path of the poultry, provided with plucking fingers directed towards the path of the poultry, further comprising outflow openings directed towards the path of the poultry, provided in the proximity of the plucking discs and connected to pipes, connected to one or more sources of hot water, hot air, steam or another suitable medium or a mixture thereof, the arrangement being such that during the plucking operation performed by the plucking fingers the poultry can be exposed to the effect of the medium brought thereon via the outflow openings.

Abstract: A method and device for removing at low pressures water vapor from a water vapor containing medium, particularly from a stripper steam for stripping edible oils at low pressures, the device comprising at least one absorption vessel with a feed pipe for the sulphuric acid and a nozzle for finely dividing the sulphuric acid, an outlet for discharging the same, a gas inlet and a gas outlet, a sulphuric acid recycling conduit, and a cooling member for removing heat from the sulphuric acid flowing through the recycling conduit.