Abstract: A process for continuously monitoring a tunnel pasteurizer by observing the spray water temperatures and the time a package is in the tunnel, calculating P.U. input to each package, product cold spot, and average product temperatures in the spray zones, recording and displaying such calculated results, and storing the raw data and calculated results for recall at will in the future.

Abstract: An apparatus and method for dispensing frozen food products is based upon the frozen food product, e.g. ice cream, being packaged in a coil tubular casing and providing means for cutting off incremental lengths after removing the casing and then forming a scoop of the food product with a scoop which transfers the charge to a dumping position where the charge is released into a suitable food container.

Abstract: An apparatus for and process of pasteurizing or sterilizing and subsequent cooling of edible foodstuffs in containers. The containers are relatively thin-walled and are fabricated from plastic. At least one of the containers is provided with an internal probe which monitors the pressure and temperature at its substantially geometric center. The pressure within a chamber of the apparatus, within which pasteurization or sterilization is to be effected, is also monitored. A comparator compares the pressures within the chamber and the container having the probe therein to develop a control signal representative of the pressure difference. A controller is arranged to respond to the control signal to maintain a predetermined pressure relationship while heating and subsequently cooling the foodstuffs. The pressure difference which is maintained may be zero, or be slightly above or below zero.

Abstract: Apparatus for automatically making food products in piece form, such as loaves of bread, from dough-like substances, comprises a housing having holding drums (230,232) adapted to be fixed to either end of a flexible sealable bag (12) containing the ingredients. A dough preparation and baking chamber (212) has upper and lower slit openings (220,222). The bag is moved to and fro through the slit openings to perform kneading of the dough, and then baked in the chamber. The variable baking parameters dependent upon the particular ingredients and product are controlled dependent upon instructions read from the bag by a scanner (270). The instructions comprise a bar code (121) which can have a first identification portion to confirm that the bag is suitable for use in the apparatus and a second command portion to instruct the apparatus as to the baking sequence required.

Abstract: A process for continuously monitoring a tunnel pasteurizer by observing the spray water temperatures and the time a package is in the tunnel, calculating P.U. input to each package, product cold spot, and average product temperatures in the spray zones, recording and displaying such calculated results, and storing the raw data and calculated results for recall at will in the future.

Abstract: The shelf life of vegetables such as raw celery can be substantially increased by subjecting the raw celery to a process including selecting a portion of the celery that has characteristic chemical and physiological properties found in petioles of market mature celery, (b) slicing the celery to minimize bruising and tissue damage caused by tearing and compression, (c) treating the cut celery with water, (d) drying the surface of the cut celery, and (e) placing the pieces of celery in a sealed container to prevent microbial recontamination and maintain the celery in a viable condition.

Abstract: A precision tunnel pasteurization process in which the spray density is at least 6 gal./min./ft..sup.2 of processing area and the spray is uniformly distributed over the processing area of the pasteurizer is disclosed, whereby the spray water heats the beer to 140.degree. F.-143.degree. F. and then cools the beer to 70.degree. F.-85.degree. F. The spray nozzles are positioned on staggered centers having 9-12" longitudinal spacing and 6" transverse spacing with 3" spacing from side walls and the nozzle bore is 3/8". The nozzle pressure is about 5 psig to 6 psig and the spray nozzles are the type which are the least likely to become clogged.

Abstract: To produce and package portions of spreadable food products, for example differing types of processed cheese, in multiple layers, the layers are shaped individually in shaping compartments by keeping them separate and, while being ejected, they are guided individually to the bottom of a pre-shaped shell and substantially all traces of spread are eliminated from the shaping compartments.The apparatus comprises a unit for the separate metering of each group of layers of the same nature (7), for the separate and alternate shaping of the layers, for the ejection and guidance of the layers into the shell (5, 6); units for applying a tear strip for quick opening (2, 3) and for stamping a shell (4) upstream of the metering unit (5) and, downstream thereof, units for applying lids (11), for following back the edges (12), for fixing the edges (13) and for removing the packaged portion (14).

Abstract: Disclosed is a method and apparatus for optimizing the rising of bread dough, in home bread baking. The apparatus includes a bread board which is preferably foldable and which is electrically heated to a temperature between 78.degree. and 85.degree. whereby dough kneaded thereon is simultaneously heated. After initial kneading, the dough is flattened on the board and allowed to rise in the flattened condition while a hood for the board retains heat and moisture. The bread board is preferably provided with a removable cloth cover to keep the board clean and to aid kneading, and the board may have a projecting member which engages a table top edge, to prevent lateral motion during kneading. The periphery of the flattened dough mass is confined during rising and provision is made to alert the baker when the flattened dough mass has risen to twice its initial volume.

Abstract: A method for the preparation and packing of food products, in particular fish products of long keeping quality, includes disintegrating and sterilizing the fish and allowing the sterilized fish mass to coagulate under pressure in a forming and filling pipe. An inside cross-section of the filling pipe corresponds to the cross-section of the packing container wherein the product is to be packed. The forming and filling pipe is provided, moreover, with cut-off elements and flaplike shut-off elements to make possible the separation and feeding out of the product from the forming and filling pipe to the packing containers.

Abstract: Certain frozen foods, as deep fat fried foods and baked and leavened products, are, during a microwave exposure, buffered against microwave edge and spot heating by enclosing said food within a microwave-permeable, vapor-resistant, heat-resistant enclosure which can employ a vapor release means. Where, within said enclosure and around said food, a microwave-permeable, transparent-to-liquid-and-oil-under-pressure, plastic film is enclosed in a water-and-oil-absorptive, microwave-permeable material and where the defrosting, heating and subsequent cooling can be temperature monitored, where the results can be varied by using water and salt water and where baked and leavened products useful life can be extended by the timely application of water.

Abstract: Packaged foodstuffs are cooked by introducing them into a pressure retort comprising a cylindrical vessel closed at one end and provided at its other end with a closure movable between open and closed positions. Within the vessel is a hollow housing having longitudinally extending walls defining therebetween a cooking chamber and forming passages between the housing and the vessel, the housing having at one end a transverse partition confronting end spaced from the closed end of the vessel to provide a compartment between the housing and the closed end of the vessel. The cooking chamber is adapted to accommodate foodstuffs carried by supports such as carts. Cooking is accomplished by introducing steam or hot water into the cooking chamber and maintaining therein an elevated temperature for the time necessary to cook the foodstuffs.

Abstract: A thermocouple locator for holding a thermocouple inside a flexible pouch comprises a rigid frame that bears snugly against the pouch to prevent relative movement of the frame and pouch. The frame includes attachment means for securing a thermocouple to the frame.

Abstract: Light alcoholic beverages, such as beer, wine, and cider, produced by fermentation and subject to biological instability on storage due primarily to wild yeasts, particularly Saccharomyces diastaticus types, are preserved by the addition of EDTA to the fermented product prior to packaging. The EDTA additive includes ethylene diamine tetra acetic acid and the water soluble sodium, potassium, and calcium salts thereof, for example the disodium calcium salt. The amount of the EDTA preservative added is correlated with the ascertained wild yeast cell population of the untreated beverage.

Abstract: A low liquid volume retort system is provided with a tunnel disposed within and spaced from the side walls and cover of a retort. A plurality of spaced containers are loaded in the tunnel, and a liquid maintained at a temperature different from that of the containers is then pumped from an inlet end of the tunnel to the outlet end to completely fill the tunnel and to evenly transfer heat between all of the containers and the liquid. The liquid then overflows from the outlet end of the tunnel and gravitates to the lower portion of the retort for return to a desired processing temperature and recirculation through the tunnel. The quantity of liquid required for processing is greatly reduced by filling only the tunnel with liquid, and collecting only a small portion of the liquid at the bottom of the retort before again recirculating the liquid through the tunnel and past the containers therein being processed.

Abstract: A method for packaging foodstuffs including a liquid constituent comprises filling a tray with the foodstuff while the tray is horizontal, applying a cover to the tray and sealing the cover to leave a small gap at the periphery of the tray. The tray is then tipped to bring the gap to the top of the resultant package and the package squeezed so that the liquid moves towards the gap to displace air from the package. Sealing is then completed. Apparatus to effect the method is also disclosed.

Abstract: A retort system for thin walled, generally flat containers filled with a food product or the like including a pressure vessel having one or more batches of flat containers therein disposed within a heat treatment tunnel. A heat transfer liquid is circulated through the tunnel parallel to the flat sidewalls of the containers at a rate sufficient to transfer heat between the fluid and the containers without incurring a large change in temperature of the liquid between the inlet and outlet of the tunnel for assuring uniform cooking of the contents of the containers. During a cooking cycle the liquid is reheated while being returned externally of the tunnel from the discharge end of the tunnel to the inlet end of the tunnel. The tunnel is partially defined by the side walls of nesting containers supporting trays, which trays may be rotated for an agitating cook or may be stationary for a still cook.