Abstract: Disclosed is an enzymatic hydrolysis device for livestock and poultry slaughter by-products, including a feeding barrel, and a crushing box is fixed and communicated with a bottom end of the feeding barrel; two symmetrically arranged rolling plates are arranged in the feeding barrel, and a rolling space is arranged between the two rolling plates, and a bottom of the rolling space is provided with a bearing plate; an air pump is fixed at a bottom of the crushing box; and a mixing disturbance mechanism, including a bottom plate, a slide rail fixed on a top surface of the bottom plate, a tank body slidably connected to the slide rail, and baffles fixed at both ends of the bottom plate; the tank body is internally provided with a plurality of circumferentially distributed curved panels; and there are a plurality of circumferentially distributed disturbance components in the disturbance space.

Abstract: A conching apparatus having: a container, which forms an accommodating space for a product mass, a shaft, which is accommodated, at least in part, in the container and is designed to rotate about its longitudinal axis, and at least one conching tool, which is coupled to the shaft for joint rotation therewith, the conching tool therefore, during conching operation of the conching apparatus, moving in a first direction of circulation along a circulatory path. The conching tool here includes an operative surface, which is directed towards the inner wall of the container and is designed such that a radial gap between the inner wall of the container and the operative surface decreases, at least in part, counter to the first direction of circulation. The invention also relates to a method for conching a product mass.

Abstract: A blending device (100) is provided including a blade assembly (106) having a blade coupling structure, the blade coupling structure comprising a set of blade electrical connectors (128). The blending device also includes a blender base assembly (104) having a base coupling structure, the base coupling structure comprising a plurality of base electrical connector coupler sets (130A-130C). Each base electrical connector coupler set corresponds with a coupling position of the blade coupling structure and the base coupling structure. The blade assembly and the blender base assembly are electrically coupled in a closed configuration in which the set of blade electrical connectors is in contact with one of the plurality of base electrical connector coupler sets. A method of manufacturing the blending device is also provided.

Abstract: The present invention discloses a locking device for replacing a liner in a thermos. The locking device locks and positions a liner stably by a high-pressure assembling force resulted from an elastic effect, after replacing and assembling the liner in a drinking container. A tightening ring with an elastic force is utilized primarily. The tightening ring is clamped between a mineral liner and a barrel by filling, forming a strong elastic reaction force to press and lock the elements, through a spinning action of a connecting ring.

Abstract: A water ejecting apparatus includes a case and a water ejection unit connected to one side of the case. The water ejection unit includes a lifting cover configured to perform an elevating operation, a water ejection nozzle installed at a lower end of the lifting cover and configured to eject water, a touch bar at least partially accommodated inside the lifting cover and configured to perform an ascending operation when in contact with a water receiving container placed below the water ejection nozzle, and extending from a point adjacent to the water ejection nozzle to a point adjacent to the front cover, and a detection sensor accommodated inside the lifting cover and configured to detect the ascending operation of the touch bar.

Abstract: The invention relates to a system for producing and/or preparing confectionery compounds from at least one liquid raw material and granular and/or powder raw materials. The system includes at least one first mixing container and at least one other product-processing device. The first mixing container has at least one raw material inlet, a product outlet, and a mixing device for mixing the raw materials in an at least largely homogenous manner. According to the invention, at least the mixing container includes at least one spray device in an upper container region for introducing the at least one liquid raw material, wherein at least one exit cone of the spray device is oriented in the direction of an inner wall surface of the first mixing container at least in some regions. The invention further relates to a method for cleaning a system for producing and/or preparing confectionery compounds.

Abstract: A rotary molding system for use in a patty forming machine and configured to mold food products and a fill plate for use within the rotary molding system are provided. A replaceable wear plate is provided which seats between a reciprocating stripper plate and a fill plate. Each plate has holes through which food product passes. A drum having mold cavities receives the food product from the fill plate.

Abstract: A horizontal grinding machine includes a frame, a feed hopper that receives material to be processed, and a feed conveyor that moves material to be processed in a processing direction. A grinding cylinder rotates about a generally horizontal grinding axis. A feed roller assembly is mounted on the frame at the rear end of the feed hopper and in front of the grinding cylinder. The feed roller assembly includes a feed roller that rotates about a generally horizontal axis in a first direction that urges the material towards the grinding cylinder and a second direction that urges the material away from the grinding cylinder. A controller is operatively connected to the feed roller and to the feed conveyor and controls the rotational speed of the feed roller and the speed of the feed conveyor to obtain a predetermined ratio of feed roller rotational speed to feed conveyor speed.

Abstract: A process line (300) for the production of freeze-dried particles under closed conditions comprising at least a spray chamber (302) for droplet generation and freeze congealing of the liquid droplets to form particles and a bulk freeze-dryer (304) for freeze drying the particles, the freeze-dryer (304) comprising a rotary drum for receiving the particles. Further, a transfer section (308) is provided for a product transfer from the spray chamber (302) to the freeze-dryer (304). For the production of the particles under end-to-end closed conditions each of the devices (302, 304) and of the transfer section (308) is separately adapted for operation preserving sterility of the product to be freeze-dried and/or containment.

Abstract: A hand operable juicer having a handle extending from beneath a juice receptacle is described. The handle has a drive link end that couples with a drive mechanism to rotate a drive shaft that extends up through a drive shaft conduit and couples with a pulping crown. Gear and crank type drive mechanisms are described. In some embodiments of the invention, the drive mechanism is configured to provide a rotational advantage, whereby a certain degree of rotation of the handle around the pulping crown rotational axis produces a higher degree of rotation of the pulping crown. The hand operable juicer described is easy to operate and easy to clean.

Abstract: The various embodiments herein provide a system and method for enhancing polymerization and nanoparticles production using a disc reactor. The system comprises a rotating disc comprising a first surface and a second surface arranged longitudinally along a single axis of rotation, a shaft attached to the rotating disc, a ring provided on top of the first surface of the rotating disc, at least one feed inlet for providing a feed solution, a fluid inlet for providing a heat transfer fluid, a fluid outlet for exiting the heat transfer fluid, a product collector for collecting the produced nanoparticles and a product outlet for exiting the produced nanoparticles. The feed solution flows from the first surface to the second surface of the rotating disc due to centrifugal forces and gets accumulated on the product collector and exits from the disc reactor through the product outlet.

Abstract: The invention relates to a method for removing ammonia or reducing ammonium from biogas plant fermentation liquids or biogas plant fermentation residues, wherein ammonia or ammonium is reduced by way of flash evaporation, separated from the biogas plant fermentation liquids or biogas plant fermentation residues, and removed as ammonia. The invention further relates to a device for performing said method.

Abstract: A treatment device for treating food products with conditioned air comprises a housing which delimits a treatment space and is provided with an entry and an exit, at least one conveying device for conveying the products from the entry throughout the treatment space to the exit, the conveying device between the entry and the exit following a conveying path with several windings which are situated one above the other, air-circulation device for circulating conditioned air throughout the treatment space via a hollow drum. According to a first aspect, air-conditioning device are provided upstream of the air-circulation device for conditioning the air. According to a second aspect, at least one winding of the conveying path near the entry has a pitch which is different to the pitch of the downstream windings.

Abstract: Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and systematically rotated, RF energy and a stream of cooling fluid (preferably water) are simultaneously applied to the egg. This initiates pasteurization of the egg yolk while maintaining a low temperature in the heat-sensitive albumen (egg white) thus preventing denaturation of the albumen. Immediately after the RF yolk heating process, the egg is placed in a hot water bath designed to rapidly pasteurize the albumen as well as to minimize heat loss from the yolk and pasteurize any portion of the yolk that is not already pasteurized through the RF yolk heating process.

Abstract: A juice extractor with a temperature displaying function includes a body and a temperature display device. The body includes a base and a container. A cover is mounted on a top end of the container. The temperature display device is mounted to the body and includes a temperature detecting portion and a display. The temperature detecting portion is connected to the display via a signal transmission route. A temperature change in the container during operation of the body can be known by the temperature display device.

Abstract: A generally square base serving tray is subdivided generally diagonally into three sections by partial-height walls and having partial-height support pads at opposite ends of the diagonal perpendicular to the sections, and an irregular oval or boat-shaped cutting and serving tray configured to nestle to the bottom of and within a center diagonal section of the base serving tray or alternatively rest elevated above the partial-height walls between a pair of partial-height support pads. The base serving tray and the nestled cutting tray each have lids permitting food to be stored therein. The nestled cutting tray lid is further designed to serve as an alternative flat cutting board with a juice groove defined by the lid closure lip. The unique geometry of the upper rim of the cutting tray, illustrated in an alternative four-member construction, accommodates melons of various sizes, and secures them against sliding or rolling during cutting.

Abstract: A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot.

Abstract: A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.

Abstract: An apparatus and method for continuously searing and/or branding the surface of and continuously cooking a food product wherein the cooking oven is different from the searing and/or branding apparatus. At least a portion of the vapor product produced in the searing and/or branding apparatus is preferably delivered into the oven such that the food product is cooked in an environment comprising the vapor product from the searing and/or branding apparatus. The vapor extraction rate from the searing and/or branding apparatus is also preferably controlled to maintain a desired vapor product temperature in or flowing from the searing and/or branding apparatus.

Abstract: A kitchenware apparatus and container for producing fermented vegetables, such as sauerkraut, comprising a screw top or Mason jar, a threaded jar lid with moat and an oblong top slot opening, an inverted cup that fits within the moat, a plunger sized to fit within the neck of the jar and having a keyed handle that extends up through the slot in the lid, and a compression spring. The lid moat and inverted cup comprise an airlock or one way valve that allows fermentation gases to escape but prevents outside air from entering. The screw lid, spring and plunger comprise a press that compresses the fermenting vegetables to press juice from the vegetables and to hold the vegetables under the liquid surface to prevent mold or other spoilage and to prevent browning.

Abstract: A Roti texturizing apparatus 10 is provided having a front, back, side and bottom planar shaped walls 12, 14, 16 and 20 respectively. The planar shaped walls 12, 14, 16 18 and 20 are coupled together so that a semi circularly shaped elongated opening 30 is formed therebetween. Additionally a planar shaped top 36 is pivotably coupled to the back planar shaped wall 16 so that the planar shaped top can be moved to cover the semi-circularly shaped opening 30. A gripping member 44 is provided to allow a user to hold the texturizing apparatus 10 so that it may be moved in a predetermined manner to facilitate texturizing.

Abstract: Medication can be concealed using a device that comprises a food storage container, a nozzle, and a base. The food storage container typically stores a non-solid food product that can be used to conceal medication, dispense toppings, and make treats. Furthermore, the food storage container can be configured to mate with a nozzle, which could control the flow of the food product within the food storage container. The base comprises a cavity configured to receive an open capsule, wherein the non-solid food product can be dispensed via the nozzle of the food storage container.

Abstract: A household appliance has a container for receiving working material and a housing that is isolated from the container by a wall. A rotatable working tool disposed inside the container. A motor for driving the working tool has a stator and a rotor. The stator is disposed within the housing so as to be isolated from the working material of the container. The rotor is disposed within the container and the working tool is preferably fixed to a shaft of the rotor.

Abstract: The invention is directed to a food manufacturing apparatus comprising a feed system for inputting a plurality of materials, an extruder and a cutting assembly. The extruder comprises a pump system and a rotating extrusion die removably connected to the pump system, wherein the rotating extrusion die comprises at least one product channel for receiving and extruding the plurality of materials. The cutting assembly comprises at least one groove and a wire attached through the groove. The feed system is attached to the extruder and the cutting assembly is located at a position to cut the extruded plurality of materials with the wire from the rotating extrusion die.

Abstract: A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fiber is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent injection operations including at least one or more injections of one or more materials into the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information at least in part identifying the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent applied force operations including imparting one or more applied forces through one or more contact objects onto the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information at least in part identifying the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure masking operations including projection of one or more impartments through one or more apertures of one or more masking structures onto the one or more portions of the one or more ingestible substrate structures to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure duct operations including flowing one or more fluids through one or more ducts to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure parts assembly operations including assembling one or more substrate structure parts to form at least in part the one or more portions of the one or more ingestible substrate structures to be used for forming at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure duct operations including flowing one or more fluids through one or more ducts to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent depositional operations including at least one or more depositions of one or more materials onto the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information at least in part identifying the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent applied force operations including imparting one or more applied forces through one or more contact objects onto the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information at least in part identifying the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: Disclosed herein is a conditioning system for nutritional substances. The conditioning system obtains information regarding the nutritional substance to be conditioned, the desired conditioning, and the desired properties, including nutritional content, of the conditioned nutritional substance, and dynamically controls the conditioning in response to this information optimize the organoleptic properties of the conditioned nutritional substance, while minimizing any detrimental changes to the nutritional content.

Abstract: Disclosed herein is a conditioning system for nutritional substances. The conditioning system obtains information regarding the nutritional substance to be conditioned, the desired conditioning, and the desired properties, including nutritional content, of the conditioned nutritional substance, and dynamically controls the conditioning in response to this information optimize the organoleptic properties of the conditioned nutritional substance, while minimizing any detrimental changes to the nutritional content.

Abstract: Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Abstract: The present disclosure provides devices, systems, and methods for affecting cells using low voltage high electric fields (LVHEF). In one embodiment, the present disclosure provides for reduction of microbial contamination using low voltage high electric fields. The devices of the disclosure are generally capable of affecting cells in a portion of a volume of matter of interest using one or more arrangements of electrodes configured to generate high electric fields powered by low voltages (LVHEF). In one embodiment, the present disclosure provides for exposure of cells to a low voltage high electric field such that at least a portion of the cells in a portion of the volume of interest are killed. While only a portion of the matter is treated at a single time, the treatments are repeated. Over time, the portion of matter in the treated volume is mixed with untreated matter and re-treated with LVHEF until the entire volume of matter of interest is treated to the desired level.

Abstract: The present disclosure employs two principles: The first principle consists of producing a great and sudden decompression which causes a great and sudden expansion of the gases present in the cytoplasmic and organelle liquids of the contaminative organisms, thereby causing the death of the contaminative organisms. This process can be accomplished at low temperatures near the freezing points of the liquids to be treated, thereby preserving all the molecules of the nutrients that get lost with the higher temperature used in the pasteurization process. The second principle consists of subjecting the liquids to be treated, conformed in droplets or fine sprays, to great linear or rotatory accelerations, or both, which can reach up to 1,000 times the gravitational acceleration on Earth's surface, through frontal, tangential or oblique shocks. These shocks have lethal effects on the cell membranes, organelles and, mainly, cytoskeleton and organelle architecture of the contaminative organism cells.

Abstract: The invention refers to a mechanical food treatment processor comprising a driving block topped by a bowl unit. The driving block comprises a motor connected to a rotation driving device configured to move a food treatment tool. The bowl unit comprises a functional element electrically supplied via an electric circuit connecting the bowl unit and the driving block. The electric circuit comprises at least two contacts between the bowl unit and the driving block. At least one of the contacts is achieved by the contact of two electrical contact surfaces, respectively located on an external surface of the bowl unit and on an external surface of the driving block. Each of the two electrical contact surfaces is substantially leveled with the external surface of the bowl unit or of the driving block. Such a configuration facilitates the cleaning of the external surfaces of the processor.

Abstract: Method for treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. The meat products are supplied to additive-adding means using a conveyor means, the conveyor means being designed to feed the meat products sequentially in groups or separately. The additive-adding means subject each meat product or each group of meat products to an additive-adding treatment which is adapted to the corresponding meat product or to the corresponding group of meant products.

Abstract: A meat-pressing shaper has a base, an intermediate plate and a top plate pivotally assembled together. The intermediate plate is conveniently detachably mounted to the base and has convex surfaces at both sides to make the meat sheet be pressed evenly in efficient way. Therefore, the treatment quality of the meat sheet is improved and utility of the meat-pressing shaper becomes convenient.

Abstract: The invention provides a device (100, 200, 300, 600) for whipping or agitating a liquid to give the liquid a more solid or frothy nature, comprising: an inner container (120), which inner container is suitable for receiving the liquid, a main body (110) comprising an opening (116) adapted to releasably receive the inner container; an agitation element (136) for agitating the liquid when the liquid is received in the inner container and the inner container is received in the opening of the main body; a driving element (132) for driving the agitation element; and an electrical connection (154, 152, 111) for providing electrical energy to the driving element wherein the inner container (120) comprises a handle (112).

Abstract: The invention relates to a device for trimming the surface of meat, in particular fish fillets, comprising a transporting element by means of which the products which are to be processed are conveyed continuously in the transporting direction T into the region of a knife head, also comprising an element for detecting the position of the products, as well as a knife head for trimming the products and a means of controlling the movement of the knife head in dependence on the information and data determined by the position-detecting element, the device being distinguished in that the knife head is designed for automatically executing free trimming cuts along the surface contour of the products. The invention also relates to an apparatus for processing meat using a device mentioned above, and to a corresponding surface-trimming method.

Abstract: A system, apparatus and methods for candy making are disclosed, wherein an apparatus for candy making may comprise a blade portion and a handle portion, and wherein the handle portion may be multiple times longer than the blade portion.

Abstract: An ice pop making apparatus for rapid or “on demand” ice pop production involves an apparatus and method whereby one or more mold inserts are removable from the ice pop making apparatus subsequent to an edible product being frozen in the mold insert. The mold insert is exposed to ambient conditions or a fluid bath or stream to release the edible material from the mold insert. The mold insert may be cleaned and/or filled remotely from the ice pop making apparatus so that the ice pop making apparatus will be kept clean and there is no cross-contamination of edible products or flavors between consecutive batches of ice pops.

Abstract: A device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances is presented. Also described is the use of a kit device and associated analytical method in which a user can quickly and easily ascertain the amount of acrylamide in food substances with ease and in any location, including a non-laboratory environment. Such detection device and method may be comprised of a sample collection area on which a sample of food, after being mixed in a solution, is placed for example on the substrate of a biochip that includes an enzyme that along with a co-enzyme or catalyst, facilitates the conversion of either acrylamide to acrylonitrile or the conversion of acrylamide to ammonia.

Abstract: A food cooling device includes a cover, an electric motor powering a fan, and an automatic switch. The cover defines air intake openings beneath a motor housing, a bottom orifice, and vents between the air intake openings and the orifice. The bottom opening rests on a table, covering a plate containing hot food. A fan blade directs air toward the food, the air cools the food, and the heated air escapes through the vents. The cooling device is portable, light in weight, and easy to operate, making it suitable for use by small children as well as handicapped persons of all ages.

Abstract: A food article end location detecting system for a food article slicing machine. The system includes a sensor located so that each food article passes a sensing range of the sensor as the food articles are loaded onto a food article feed apparatus. The system has instructions for calculating the length of each food article based on a location value provided by the sensor. The system also comprises a food article end disposal mechanism. The disposal mechanism has a transport for receiving said food article ends and for removing said food article ends from said food article path. The disposal mechanism also has a paddle for displacing food article ends from the transport.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.