Abstract: A food consisting of a solid food material and a liquid material is sterilized within a short time by placing a solid food material into a container capable of transmitting microwaves; feeding a hot liquid material having a higher temperature than that of the solid food material into the container; hermetically sealing the container, and; applying microwaves to the container to sterilize the content in the sealed container.

Abstract: A method for making a cosmetic pencil having a lead of solvent-based cosmetic composition.The leads are packaged in an airtight container, such as a plastic bag and stored in a freezer at temperature no higher than 0.degree. for 12 to 168 hours. The leads are then stored at room temperature for at least two hours and unpackaged. Then the leads are encased in grooved slates to form an assembly which is wrapped with airtight wrapping.

Abstract: This invention relates to the preparation of produce in shipping containers for shipment to the market. Perishable produce must be chilled to near 32 degrees Fahrenheit for shipment and for this purpose ice is injected into the shipping cartons to chill and maintain chilled the produce. This invention relates to a method and apparatus for injecting a water-ice mixture into the cartons prior to shipment.

Abstract: A measured amount of water is frozen in a tray and cubed. The cubes are dropped directly into a bag placed under a chute. The ice drops responsive to the defrosting of the tray which releases the cubes. When the defrosting cycle of the ice maker is complete the tray moves up which moves an attached chain up to unclog any ice jam in the chute. Then the freezing of the ice begins again, a bag-carrying platen moves away from the chute and the bag is heat sealed. The bag, full of ice, is then released and dropped into a cold storage bin below the bagging mechanism.

Abstract: A novel ice cream product container with complementary closure member is disclosed. The container body member is usually of paperboard and formed from an integral blank comprising edge-reinforcing flaps articulated to wall members, which reinforcing flaps are then folded down upon and secured to their respective wall members to provide a reinforced portion of double thickness in the container formed from the blank. This folded-over, reinforced portion is also present in the flat-folded tube produced from the blank, the squared-up tube, the erected container, and finally in the closed and filled package. This folded-over, reinforced portion of double thickness contains defined areas of low resistance adapted to receive lugs formed in a wall of the complementary closure member. The closure member also provides a complementary channel between essentially upstanding and downstanding walls for receiving the reinforced portion of the container walls in frictional engagement therewith.

Abstract: A method for heating containers having a product liquid therein utilizing the heat of condensation of a compressed refrigerant vapor. A first fluid medium is heated by transfer of heat from the compressed refrigerant vapor, thereby condensing the vapor to provide a liquid refrigerant useful for cooling. The containers are contacted with the heated fluid medium in the first stage of a container heating system having a plurality of stages, thereby transferring heat from the first medium to the containers. Thereafter the containers are contacted with a second fluid medium in a second stage of the system, the second medium entering the second stage at a temperature higher than the temperature at which the refrigerant vapor is condensed. The containers are heated in the system to a temperature above the dew point of the ambient air, thereby preventing condensation of moisture on the outside surfaces of the side walls of the containers leaving the system.

Abstract: A process for storing sound and heat insulating fiber materials comprising reducing fiber-fiber friction in the product by drying and by applying a friction reducing agent, preferably a silicone oil, onto said fibers, optionally freezing the product, preferably to a temperature below the glass transition temperature of the adhesive in the product, enclosing the product in an air-tight and moisture-proof material, evacuating the package and reducing the porosity of the product by at most 1/3 by compressing, sealing the package and, after storing, opening the package and optionally working the product mechanically.

Abstract: Beef tongues from a kill floor are trimmed while at a temperature no less than about 92.degree. F., rigidified by chilling them to about 35.degree. to 45.degree. F., and passed several times while in their rigidified condition through a skinning machine which grips a leading end of the skin and pulls the tongue at a velocity no greater than about 60 feet per second into a blade which slices a thin layer including the skin from the surface of the tongue. The skinned tongue is wrapped, boxed and frozen for shipment.

Abstract: The present invention discloses a method for containerizing asphalt in a plurality of manually handleable packages.

Abstract: A method and apparatus for canning food products in a container whose lid is held on by pressure differential between the interior of the container and the outside atmosphere, in which a pressure cover encloses the upper portion of the container and lid, and with the container, forms an enclosed pressure vessel with internal structure urging the container lid against the upper extremity of the container, and pressure control apparatus for limiting the pressure within the pressure vessel, and a base assembly for engaging the pressure cover and the container.

Abstract: With the process, pasta products are packed in serving portions, ready for sale. For doing this, the pasta products are separated into serving portions prior to drying and packing into the package. In order to avoid mechanical breakage, provision is made, when separating the pasta products, to lay at least one serving of pasta product onto a carrying member of the at least two-part package. Afterward, the carrying member is combined with the remaining packaging members into a package.

Abstract: A method is described for preventing buckling of beer-can tops and bottoms during pasteurization of the beer. Prior to the pasteurization, an anti-buckle ring is mated with each beer can such that the ring captures the base portion of the can's bottom. The ring permits the bottom's panel to bulge outwardly while preventing radial displacement of the bottom's base area and, hence, buckling of the can bottom, when the heat applied during pasteurization causes the internal pressure of the can to increase. To prevent buckle of the beer can's top, another anti-buckle ring may be mated with the top of the can such that the latter ring captures the double-seam area on the top of the can to prevent radial displacement at key points of the top. After pasteurization, both rings are automatically removed from the can for use with another can.

Abstract: A food product, such as fruit or vegetables either whole or in pieces, or in the form of a pulp, or meat in pieces, is preserved by feeding hot liquid or steam into a contained body of the product to sterilize the product. Some liquid is retained in the product which is sealed in a container under aseptic conditions. The sterilization preferably takes place in the container in which the sterile product is ultimately sealed.

Abstract: A method for filling and sealing a container which includes a fill tube for filling the container with particulate material, e.g., powder metal, wherein at least a portion of the fill tube is filled with powder metal and a section of the filled portion is heated to melt the powder metal. The molten metal is then permitted to solidify thereby forming a fused mass of material in the fill tube which hermetically seals the container.

Abstract: Dressed poultry without giblets in the breast cavity are chilled in an ice water bath or the like to 32.degree.-35.degree. F. The giblets are frozen and are then inserted into the carcass thereby providing refrigeration and enabling shelf life of the carcass to be maintained for up to 30 days or greater without the use of water ice or dry ice in packing cartons.

Abstract: A method is described for preventing buckling of beer-can tops during pasteurization of the beer. Prior to the pasteurization, an anti-buckle ring is mated with each beer can such that the ring captures the double-seamed top of the can. The ring prevents radial displacement at key points of the top and, hence, buckling of the top end of the can, when the heat applied during pasteurization causes the internal pressure of the can to increase. After pasteurization, the ring is automatically removed from the can for further use with another can.

Abstract: A low liquid volume retort method is provided wherein a tunnel is 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 system for metering and film packaging of bitumen and like materials that are solid at room temperature and molten liquid when heated. The packaging film is thermoplastic, having a melting point not exceeding the temperature of molten bitumen. The material of the packaging film in liquid form is compatible with bitumen without deleteriously affecting the characteristics of the bitumen. In the system, bitumen in a hot molten state is pumped at a filling station into empty molds that are lined with release material. The fluid bitumen is metered at the filling station to supply a predetermined quantity in each mold. The filled molds are conveyed through a lengthy cooling station that may include a water bath and after a suitable time, e.g. 2 to 4 hours, the bitumen solidifies into slabs.

Abstract: A process is disclosed for baking products within a package while insuring sterility therein and preventing damage to the product during the cooling step.