Abstract: A system and a method include breaking a sheet of frozen pizza into individual pieces for packaging. In an embodiment, the frozen pizza sheet includes five individual pieces separated by frangible lines. The breaking process includes a first step, wherein two end pieces are broken off by a first breaking mechanism, and a second step, wherein two additional end pieces are broken off a remainder of the frozen pizza sheet by a second breaking mechanism arranged downstream of the first breaking mechanism. In preferred embodiments, each breaking mechanism includes multiple holding wheels and multiple camming wheel rotatably mounted on a common driven axle.

Abstract: A system and method for breaking a sheet of frozen pizza into individual pieces for packaging is disclosed. In an embodiment, the frozen pizza sheet includes five individual pieces separated by frangible lines. The breaking process includes a first step, wherein two end pieces are broken off by a first breaking mechanism, and a second step, wherein two additional end pieces are broken off a remainder of the frozen pizza sheet by a second breaking mechanism arranged downstream of the first breaking mechanism. In preferred embodiments, each breaking mechanism includes multiple holding wheels and multiple camming wheel rotatably mounted on a common driven axle.

Abstract: A weighing apparatus comprising a weigh deck, one or more load cells, and two staging bars. The weighing apparatus is configured to be installed in an existing conveyor system having a frame and a conveyor belt so that the weigh deck is generally flush with the frame and the weigh deck and the staging bars are positioned underneath the conveyor belt. The staging bars are positioned to mitigate weight measurement variations produced by the conveyor belt. In many cases, the staging bars are vertically adjustable. One or more weigh bridges can be incorporated into a production line or conveyor system.

Abstract: A cutting mechanism (40) in a preferred form of an ultrasonically vibrating titanium knife (42) is moved in a cutting path parallel to but without physical contact with the die face (18) of an extrusion die (16) with its faces (46, 48) at a minor acute angle relative to the die face (18). The die face (18) is at an acute angle to the conveyance direction of a conveyance mechanism (12) defining a preferred form of a takeaway device. The cutting mechanism (40) is moved in a return path from the completion of the cutting path in the extrudate direction away from the die face (18), away from the conveyance mechanism (12), and then towards the die face (18) to the initiation of the cutting path. The cutting mechanism (40) is spaced from and does not physically contact the conveyance mechanism (12) at all times in the cutting path so that the individual piece is cut from the extrudate in mid-air.

Abstract: A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.

Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc.

Abstract: A microwave applicator (10) including a tunable cavity (12) having by an elongated casing formed from a transition section (14) axially secured between upstream and downstream end sections (16) and by first and second end assemblies (28) each axially movable in the elongated casing. A tube assembly (72) passes through and is rotatably supported within tubes (36) of the end assemblies (28) and passes through the elongated casing. Material in the tube assembly (72) in the elongated casing and between the end assemblies (28) are subjected to microwave power introduced into the transition section (14) by a waveguide (110) via an opening 20. The axis of the tube assembly (72) is adjustably offset from that of the elongated casing and the transition section (14) is adjustably fixed at various circumferential positions to superimpose the material bed in the tube assembly (72) with the area of highest field strength.

Abstract: An apparatus (10) for at least partially freezing a food product which is at least partly liquid in a batch mode is disclosed including a double screw extruder (12) including first and second, substantially intermeshing, self-wiping screws (14, 16) rotatably received in a figure 8-shaped barrel (30) with minimal clearance. In the preferred form, the freezing block (20) includes multiple refrigerant channels (36) spaced closely and in the most preferred form spaced approximately 0.32 centimeters from the barrel (30) and from each other. Thus, the refrigeration system can change the barrel surface temperature rapidly and specifically in approximately one second when the food product is introduced into the barrel (30). A ratio between the radius of the flight (40) at the crest (42) to the radius at the root (38) of the screws (14, 16) is in the order of 1.04 to reduce the total amount of product in the barrel (30) at any given time and decreasing the product residence time in the extruder (12).

Abstract: Disclosed are apparatus and methods for testing for leaks in bottles or containers having at least one flexible portion. The apparatus includes one or more test chambers including a means for applying a direct compressive force to the flexible container portion and also a means for measuring the reaction force exerted by the internal pressure in the container to the applied force after at least two predetermined time intervals following application of the direct force while the force is maintained, and means for generating signals indicative of the reactive forces. In its method aspect, the invention provides methods whereby the reaction force is compared with established reference values obtained by applying the same direct force to an identical container having known leak characteristics and establishing by such comparison if the leak rate for the tested container conforms to the established reference values.