Abstract: A process for making a shelf-stable food product comprises blending a high moisture material that provides flavor and substantially all of the moisture to the stack food product with one or more low moisture farinaceous base ingredients to produce a dough, extruding the dough into the desired shape, drying the extruded dough and ultimately cooking the dried product to produce a shelf-stable food product. The high moisture material can comprise a cellular fruit or vegetable material which has been vigorously macerated, a liquid per se, such as a beverage, or a dairy product such as yogurt.

Abstract: A novel package assembly and method are disclosed whereby a food product having a moisture content of less than 5 weight percent is disposed in a sealed package in which a sealed packet of an aqueous solution is also disposed; so that upon exposure to microwave radiation, the solution in the sealed packet vaporizes, rupture the packet and is dispersed as steam throughout the sealed package, whereby the temperature of the low moisture food product is increased.

Abstract: A method for producing sweetened, sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid. The acidity of the finished product may be adjusted so that products appealing to sweet-loving palates or tart-loving palates may be easily produced. The aqueous solution may advantageously be sprayed on the upper surface of the sliced fruit or vegetable, rather than by soaking or steeping the slices, so that the slices maintain their structural integrity and the application of the solution is not a rate-limiting factor.

Abstract: Low oil potato chips are produced by washing potato slices with an aqueous solution and applying oil to the washed slices to at least partially coat the slices with oil. The oil-coated slices are blanched at a temperature of about 70.degree.-100.degree. C. (about 160.degree.-212.degree. F.), and then baked at a high temperature of at least about 200.degree. C. (about 390.degree. F.) but below the smoke point of the oil, to partially dry the slices to an aqueous moisture content of about 10-25 weight percent. The partially dried slices are further baked at a low temperature of about 145.degree.-160.degree. C. (about 290.degree.-320.degree. F.) to finish drying the slices to an aqueous moisture content of about 2 weight percent or less.

Abstract: A centrifugal slicer is provided with an in-feed apparatus for feeding one item of produce at a time to be sliced. The in-feed apparatus includes a block with a channel having an inlet at the center of the slicer impeller for gravity feed of items to be sliced to an outlet located at a single area on the periphery of the slicer impeller.

Abstract: Pieces of produce are sliced in a centrifugal slicer having an impeller rotating within a cylindrical slicing head having one or more slicing knives, the slicing head being rotated in the same direction as the impeller but at a rotational speed less than that of the impeller. This results in significantly less waste and scrap as compared to a conventional commercial slicer.

Abstract: A method for producing dry sweetened, wafer-thin sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid and drying in monolayers. The acidity of the finished product may be adjusted so that products appealing to sweet-loving palates or tart-loving palates may be easily produced. The aqueous solution may advantageously be sprayed on the upper surface of the sliced fruit or vegetable, rather than by soaking or steeping the slices, so that the slices maintain their structural integrity and the application of the solution is not a rate-limiting factor.

Abstract: An apparatus for uniformly, downwardly moving in a vessel a compact bed of solid particles in contact with a liquid. Within the vessel there is provided a rotatable lower disc which has a radially extending opening for the passage of solids therethrough. The lower disc carries a member adjacent the opening for directing solids through the opening during rotation of the lower disc. This member preferably extends above the lower disc. A system is provided to maintain the liquid within the vessel while the solid particles pass out of the bottom portion of the vessel. A rotatable upper disc having a radially extending opening may be present to distribute solids charged to the vessel onto the upper surface of the bed of solid particles.

Abstract: An apparatus for uniformly, downwardly moving in a vessel a compact bed of solid particles in contact with a liquid. Within the vessel there is provided a rotatable lower disc which has a radially extending opening for the passage of solids therethrough. The lower disc carries a member adjacent the opening for directing solids through the opening during rotation of the lower disc. This member preferably extends above the lower disc. A system is provided to maintain the liquid within the vessel while the solid particles pass out of the bottom portion of the vessel. A rotatable upper disc having a radially extending opening may be present to distribute solids charged to the vessel onto the upper surface of the bed of solid particles.

Abstract: There are disclosed farinaceous dough products having good organoleptic characteristics, especially desirable flavor and taste, which are dough products having a minor portion of the surface of the product selectively toasted by localized heat before the total product is fried or baked. The heat applied to the dough surface is controlled so as to toast the minor portion of the surface without removing too much moisture from the remainder of the dough. The finished product has a toasted flavor when consumed.

Abstract: Fried chips comprising potato solids are made by blanching pieces of raw potatoes containing in excess of 0.2 percent reducing sugar to gel starch contained therein, drying said pieces to a moisture content of about 25 to 60 percent, forming a dough comprising at least about 60 percent by weight of potato solids from said pieces, mixing said dough with yeast and allowing said mixture to ferment for a time sufficient to lower the sugar content below about .[.0.27.]. .Iadd.0.2 .Iaddend.percent by weight of original raw potatoes, forming said dough into chips, drying said chips to a moisture content of from 6-20 percent by weight and frying said chips.