Abstract: A method of solid freezing tomatoes and forming them into solid members free of preservatives and adapted for cutting, shaping and placement into plastic bags. The method includes reducing the ambient temperature of the tomatoes to a freezing temperature of -30.degree. C., cracking the external membrane of the tomatoes by subjecting them to a temperature between 30.degree. C. to 35.degree. C. for a total temperature gradient of .DELTA.T equal to between 60.degree. C. to 65.degree. C. above the freezing temperature, by dipping the tomatoes into backwater supplied from a heat exchanger associated with a cooling device for supplying the low temperature cooling or freezing temperature of -30.degree. C., then peeling the external membrane from the tomatoes and reducing the temperature of the peeled tomatoes again to a freezing temperature.

Abstract: A method of preparing citrus fruit sections with a fresh fruit flavor and appearance is disclosed. Thick albedo type grapefruit and oranges are cleaned and heated to a core temperature of about 20.degree. to 40.degree. C. They are subsequently scored to the juicy portion, vacuum infused with a commercial pectinase, incubated for critical time and temperature periods, and peeled. The resultant high quality fruit is stored in refrigeration.

Abstract: A process including dry blanching of raw nuts is described. The nuts are heated with a gas at a temperature of 125.degree. to 175.degree. C. for 30 to 180 seconds and then immediately cooled to below 35.degree. C. within 5 minutes prior to blanching. This provides improved blanching, sorting and other steps in a process for producing products ranging from nuts per se to peanut butters or spreads.

Abstract: Banana puree is heated with direct steam injection. A lower pressure zone is used to remove seeds and fiber while partially reducing the temperature of the puree. Thereafter, air and water vapor are removed from the puree prior to cooling in heat exchangers and the resulting product stored.

Abstract: Corn-earlage is processed so that the kernels and corn-cobs are finely chopped while the husks retain their raw fiber structure. The mixture of the finely chopped kernels and corn-cobs along with husks is placed in a silo to produce ensilage. If the ensilage is to be used to feed hogs, it is removed from the silo and passed through a screen or separating drum for adjusting the fiber content of the material. Depending on the fiber content desired, the material is introduced into the screen drum provided with a number of serially arranged rows of screen plates. Each row has a removable plate which can be replaced with other plates having larger or smaller openings for achieving the desired fiber content in the ensilage to be fed to the hogs. The drum axle is inclined to the horizontal and is adjustably supported at the inlet end of the drum so that its height relative to the outlet end can be varied.

Abstract: A method for processing grain, e.g. corn, to provide a flour or grit product suitable for human consumption and by-products suitable for use as animal feed and industrial products which includes forming a slurry of the grain with water and passing the slurry through a plurality of pump stages having turbine pumps equipped with turbine pump impellers to remove the husks from the grain kernels without cracking a substantial portion of the kernels. The slurry is then passed through a centrifuge to remove excess water, surface dried and passed through an aspirator to separate the husks from the grain kernels. The dehusked kernels are sent through a centrifugal impact cracker to break up the kernel and separate th germ and oil from the endosperm. The broken kernel pieces are then milled to produce flour.

Abstract: Citrus peels discharged from a juice extractor are first comminuted and thereafter the comminuted peels are screened to separate a larger particle size fraction consisting mainly of the flavedo portion of the peels and a smaller particle size fraction consisting mainly of the albedo portion of the peels. A preferred apparatus for separating peels into albedo and flavedo fractions includes a comminutor which utilizes a cutting action to reduce the peels to finely divided particles. Water is added to the comminutor to fluidize the peels so as to facilitate their movement through the comminutor and also to facilitate subsequent screening. The slurry of water and comminuted peels is sifted using a vibratory screen having an upper screen of a 20 Tyler mesh size to remove the flavedo fraction from the slurry and having a lower screen of a 60 Tyler mesh to separate the albedo fraction from the remaining slurry.

Abstract: A method and apparatus for processing raw, dry, corn kernals into a milled masa product for use in making corn chips, tortilla chips, and similar products, comprises the steps of heating and soaking such corn kernels, breaking the hulls of the soaked corn kernals, and forcing entirely the hull-broken, corn kernals through a plate perforated as a sieve, the perforations of the plate being very small relative to the size of the corn kernals. Preferably, the moisture content of the masa product is adjusted to about 50% by weight. The perforated plate is advantageously a closed-ended tube, within which a screw conveyor operates to transport the mass of hull-broken corn kernals through and along the tube to its midpoint from feed locations adjacent to the closed ends of the tube while forcing the mass through the perforations of the tube.

Abstract: A frozen ear of fresh corn having a passage in and extending along the majority of the length of the cob is cooked by introducing the ear into cooking oil at an elevated temperature.

Abstract: A process for the extraction of thaumatin from the fruit of T. daniellii, comprises the steps of skinning the fruit, drying the pulp and mechanically separating the arils from the remainder of the fruit, powdering or otherwise comminuting the dried aril and extracting the resultant powder with water in the absence of added salts while maintaining the pH in the range 2.0 to 4.5. The drying of the skinned fruit is advantageously a freeze-drying process.

Abstract: Fruits and vegetables can be chemically peeled by dipping them in an alkali aqueous solution containing fatty acids having 10 to 18 carbon atoms.

Abstract: The present invention relates to a method and apparatus for the husking and drying of cereal and legume kernels comprising separating the kernels from their husks by means of rotating plate bodies and discharging the husks from the kernels/husks mixture by means of air.

Abstract: A degerminating process wherein the grain kernels are crushed from the thin edges toward the center while avoiding crushing of the relatively flat side surfaces. The crushing force fractures the endosperm under and around the germ and squeezes the germ away from the endosperm in a whole condition. A machine for carrying out the degermination includes relatively rotating discs having corrugations in their facing surfaces in which the kernels are caught and crushed from the thin edges toward the center. An alternative degerminator machine includes a single rotating disc having curved guide vanes on its upper surface for guiding the kernels as they are propelled outwardly by centrifugal force. The vanes orient each kernel with its top or bottom edge in position to impinge upon flat impact surfaces which results in a crushing force applied from the thin edge toward the center of the kernel.

Abstract: A process for splitting the shells of pistachio nuts comprising soaking closed-shell pistachio nuts in an aqueous liquid, subjecting the wet-shelled nuts to mechanical pressure to compress them, releasing the said pressure, and substantially immediately subjecting the nuts having the mechanically compressed shells to an elevated temperature to effect splitting of at least the majority of the shells.

Abstract: Cooked potato pieces containing the skins, eyes, and hard defective flesh portions of the whole potatoes from which such pieces are prepared are fed into one end of a perforated conduit having perforations that are only large enough to pass the potato flesh, and are transported along the length of such conduit by a conveyor screw while pressure is exerted sufficient to pass only the potato flesh through the perforations, with minimal, if any, damage to the cells thereof. Potato mash substantially free of skins, eyes, and hard defective flesh portions is collected from the outer face of the conduit as the principal product of the process, while the rejected potato skins, eyes, and hard defective flesh portions are discharged at the opposite end of the conduit as a by-product useful for animal feed or otherwise.

Abstract: Fruits or vegetables are peeled by immersing a fruit or vegetable in an aqueous solution of an alkali to which is added (a) at least one member selected from polyoxyethylene sorbitan fatty acid esters and sucrose fatty acid esters having an HLB value higher than 9 and (b) at least one member selected from glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters and sucrose fatty acid esters having an HLB not higher than 9.

Abstract: A rice pearling apparatus of the type including a pearling chamber formed by a pearling roll and a multiple-holed debranning-pearling cylinder surrounding the roll, and a device for feeding rice to the pealing cylinder, further comprises a device for supplying water to the pearling chamber, flow meters for measuring and indicating the rates of rice and water flow into the chamber, and a device for regulating the respective flow rates of rice and water.

Abstract: Whole (unsliced) fruit or vegetable product is introduced into a chamber wherein an enzyme inactivating environment has been established and which is maintained by a constant flow of a hot dry inert gas. The product is sliced by hot knives into small pieces in the chamber. The sliced fruit or vegetable product is maintained in such environment long enough to completely inactivate the enzymes and then is introduced into a pulper-finisher to macerate the product and separate the puree from the peel and fiber.

Abstract: Raw potatoes are heated throughout to a temperature of 130-145.degree. F and then are hydraulically passed through a knife device provided with strip cutter members.

Abstract: Fruits or vegetables are peeled by immersing a fruit or vegetable in an aqueous solution of an alkali to which is added (a) at least one member selected from polyoxyethylene sorbitan fatty acid esters and sucrose fatty acid esters having an HLB value higher than 9 and (b) at least one member selected from glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters and sucrose fatty acid esters having an HLB not higher than 9.

Abstract: A method for processing grain to provide a flour or grit product suitable for human consumption and by-products suitable for use as animal feed and industrial products which includes forming a slurry of the grain with water and passing the slurry through a plurality of pump stages having turbine pumps equipped with turbine pump impellers to remove the husks from the grain kernels without cracking a substantial portion of the kernels. The slurry is then passed through a centrifuge to remove excess water, surface dried and passed through an aspirator to separate the husks from the grain kernels. The dehusked kernels are sent through a centrifugal impact cracker to break up the kernel and separate the germ and oil from the endosperm. The broken kernel pieces are then milled to produce flour.

Abstract: A method of processing fermented soybeans by freeze-drying the fermented soybeans in a vacuum and separating the dried soybeans into an outer layer portion and an inner layer portion, and a method of preparing instant fermented soybeans or instant rice containing fermented soybeans by contacting the inner layer portion with water with or without precooked rice for reconstitution and adding a powder of the outer layer portion to the reconstituted mass.

Abstract: A method for processing pineapples by sequentially drilling a central hole, cutting off the upper end, transferring the pineapple to a peeling spindle, indexing the pineapple on the spindle through a series of peeling stations, cutting off the bottom end, rotating the spindle a single turn at each peeling station adjacent an array of rotating cutters to remove spaced bands from the outer surface of the pineapple while maintaining the original ovoid shape of the pineapple, pushing the peeled pineapple through a rotating circular knife to form the pineapple into a cylinder and an outer blanket, and removing the remaining fibrous core prior to discharge.

Abstract: Whole kernels of corn are removed intact from the cob by a method wherein the cob is first split longitudinally. Then, a force is applied to the kernels to remove them from the cob. The so-separated whole kernels may then be processed in conventional manner.

Abstract: Method for steam peeling produce in a pivotally mounted pressure vessel in which a bath of water is provided in the bottom of the vessel for receiving the produce charged to the vessel in a relatively impact-free manner. By pivoting the vessel the water bath is withdrawn prior to steaming the produce under pressure and then returned to aid in the discharge of the peeled produce.

Abstract: A method and apparatus for producing fine deodorized soybean powder in which washed and dyhydrated soybeans are pressed flat to a degree not to remove fat from the vegetable. The pressed soybeans are: dried to a moisture content of about 3% in a low temperature atmosphere; coarsely ground to the grain size of mesh; and stripped of the seed coats to leave only the seed leaves by a blast of air. The seed leaves are cooked to deodorize them for a short time period and at the same time excess moisture is removed from the seed leaves by vacuum suction. The seed leaves are ground to a grain size of 80 - 90 mesh and the seed leaves are further finely ground to a grain size of 1000 mesh.

Abstract: Whole raw onions, as harvested, are cleaned and scalded sufficiently to slicken the membrane interface between the outermost and next inner layers of flesh without appreciably affecting the interfaces between subsequent layers of flesh. The root and stem ends are then cut off, and the outermost layers of flesh of each onion bulb and any outer skin adherant thereto is cut longitudinally along the root-stem axis of the bulb to provide a slit therealong. The so-slit onion bulb is then gripped at opposite sides of and along the slit, and the slit outermost layer of flesh and any adherant skin are pushed downwardly and stripped from the onion bulb, followed by separation of the strippings and the remaining bulb.

Abstract: A method for automatically peeling fruit whereby a cutter blade is moved toward and away from the fruit as a function of the sensed impedance between the cutter blade and ground through the fruit so that substantially all of the peel is removed. In the preferred embodiment, a horizontal assembly presents a fruit to each of a plurality of fruit holders mounted on a vertical assembly so that each one of the presented fruit is impaled on a different spike of the vertical assembly. A plurality of cutter assemblies each mounting a cutter blade are moved toward and away from the fruit as it is rotated and moved upward to remove the peel. A control circuit includes a counter incremented by pulses from Hall Effect Switches which are energized by magnets mounted on the vertical and horizontal assemblies and controls movement of the assemblies to carry out a predetermined cycle.

Abstract: A process is disclosed for debranning wheat and the debranned wheat product obtained therefrom. The process for obtaining the debranned wheat product comprises mixing wheat with an acid medium containing sulphuric acid at a concentration of at least about 80% by weight, the amount of acid medium and wheat being present so as to provide an acid medium: wheat ratio no greater than about 30% by weight. The wheat is permitted to remain in contact with the acid medium for a period sufficient to recover therefrom a debranned wheat product wherein the wheat loss is no greater than about 40% by weight.

Abstract: The present invention is directed to a method for separating mature okra seed into its essential basic components of oil, germ, kernel material and hull. The separation is obtained by cracking the seed in, or immersing previously cracked seed in a liquid medium having a specific gravity of 1.3 plus or minus 0.2 at 60.degree. F. The liquid medium may be an aqueous solution adjusted with sodium chloride, sugar, or other water soluble organic material. However, in order to extract the oil, a solvent such as 1,1,1,-trichloroethane or a blend of trichlorotrifluoroethane and hexane is suitable. The liquid medium will separate the cracked components because of the differences in density of the various components. The hulls will sink in the liquid, and the germ and kernel floats or remains suspended in the liquid. The germ and kernel is then decanted from the hulls, the oil and liquid solvent is separated from the solids by a filter and the oil is extracted from the liquid solvent.

Abstract: A milling roll for use in a rice milling machine for removing the bran coating from the exterior surface of the rice kernels, in which the rice kernels are caused to rub or roll against each other rather than between relatively moving surfaces. The milling roll is generally cylindrical in construction with spaced baffles oriented at particular angular positions so that rice kernels will enter the milling roll between certain of the adjacent baffles from the periphery of the rotating roll toward the center thereof where the rice kernels will be caused to rub against each other as they work in and out and are ultimately discharged between adjacent baffles peripherally of the milling roll for discharge from the rice milling machine through the usual rice outlet or discharge spout past the usual pressure plate control mechanism.

Abstract: A method is characterized by causing a container with grain loaded therein to perform two rotary motions, that is a rotary motion about its own axis and a rotary motion about an axis of rotation extending in parallel with and in the same plane as its own axis, with subsequent positive removal of seed covers. The method enables the separation of seed cover from endosperm of grain of various cereal crops without destructing endosperm. An apparatus for carrying out this method is provided with at least two containers mounted in a hollow casing in parallel relative to each other for rotation about their common axes and interconnected for combined rotation about a common axis of rotation extending in parallel with their own axes. The apparatus has means for charging grain communicated with the containers, as well as collectors for seed covers and endosperm of grain communicated with the containers.

Abstract: The present invention concerns a procedure for preserving fully ripened potatoes and other root crops that have to be peeled, by deep freezing, and their peeling. In accordance with this invention the products to be preserved are preboiled or boiled and deep frozen in unpeeled condition, or alternatively in partly peeled condition, and the peeling proper is carried out after deep freezing.

Abstract: Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat.

Abstract: Novel process for peeling fruits and vegetables which yields maximum skin removal coupled with minimum weight loss. The primary feature of the invention is loosening the skin by applying multiple heat treatments, each followed by a cooling step. Each of the heatings is ineffective by itself to attain loosening of the skin, but the multiple heatings in aggregate and in conjunction with the coolings yield effective loosening of the skin without cooking the flesh of the fruit or vegetable being peeled.

Abstract: A process for fractionating the whole wheat kernel into its bran, germ and endosperm components includes the steps of tempering the wheat kernel in water, pin milling the wheat kernel, sifting the milled kernal to separate the germ and bran components from the endosperm, hydrating and agitating the endosperm to just saturate it and to form a thick, dough-like mass and mechanically working, by kneading, cutting and stretching, the dough-like mass while continuously washing it with water to separate the non-gluten endosperm components from the gluten. The bran and germ components can be separated from each other by conventional gravity table techniques.

Abstract: A washing and peeling composition for preparing fruits and vegetables contains an alkanolamine and a major amount of a carrier medium such as water. The alkanolamine is preferably monoethanolamine. A surface active agent such as a fatty alcohol sulfate, an alkylarylene sulfonate or a non-ionic agent may be added. The treatment is for one to thirty minutes at a temperature of at least about 20.degree.C depending on the fruit or vegetable concerned. The compositions enable a substantially higher yield of useful product.

Abstract: The disclosure relates to a method and apparatus for perforating the shells or husks of whole kernel feed grains such as shelled corn, grain sorghum, millet and the like, without shattering the kernels or destroying the germ, so that the moisture content of the treated grain can be rapidly altered.The method comprises the steps of wetting the exterior of the kernels with water to partially plasticize the husk, treating the kernels so that the husks separate partially from the interior portion of the kernels in the form of blisters and then perforating the blisters. The treated kernels may then be subjected to other steps to attain a desired result.Such steps may comprise heating the kernels to dry the grain for storage, wetting the grain to increase its moisture content preliminary to feeding it to animals; wetting it with liquid food supplements, antibiotics, etc., wetting it preparatory to controlled fermentation of the grain and the like.

Abstract: A method of peeling root vegetables by dipping the vegetables into hot aqueous sodium hydroxide, and drying them at 100.degree.-150.degree.C for 2-5 minutes by intense application of a drying gas, such as hot air or superheated steam, whereupon the root vegetables are allowed to rest for 3-10 minutes at ambient temperature.

Abstract: The present apparatus for skinning or peeling of produce comprises a rotatably mounted pressure vessel having a cover operable from within the vessel for sealing the vessel. The cover is pressure operated and permitted to fall open under the force of gravity upon pressure release. A pivoted latching pawl is provided in the pressure vessel for engaging the cover to hold it open. The pawl is also gravity operated to latch the cover in an open position. In the process for skinning or peeling produce, the pressure vessel is loaded with the produce, sealed and steam is introduced therein to rapidly increase the pressure and temperature within the vessel sufficiently so that a layer under the skin of the produce will come to a boil in response to pressure release. The pressure is maintained for a given period until the layer of the produce under its skin is sufficiently heated.

Abstract: Apple sauce is produced in a continuous process stream without hand trimming by dicing the untrimmed, sometimes uncored fruit, electronically sorting the dices to reject blemished dices, and cooking and conventionally finishing the accepted blemish free dices. The reject dices are reduced to blemished and unblemished tissue by being either (1) rediced into smaller pieces and resorted, (2) sliced to further subdivide them while in an auxiliary processing path and returned to the process stream for resorting, (3) sliced to further subdivide them and resorted while in an auxiliary processing path whereafter surviving unblemished tissue is returned to the process stream, or (4) blemished dices from the original sorting or from the resorting of step 3 are routed to a separate cooker and fine screen finisher to produce a nearly blemish free fine sauce which in turn is blended with the conventionally finished sauce produced from the accepted dices. The fruit may be lye peeled prior to dicing.