Abstract: An arrangement is provided for improving the yield of potato crops. The arrangement includes a bed, a plurality of pairs of parallel rows of potato plants, and a drip irrigation tape. The bed is provided for multiple rows of potato plants. The plurality of pairs of parallel rows of potato plants in the bed have an inter-row gap between the rows in each pair of rows spaced from one another sufficiently to provide a moisture permeable agronomic soil corridor between the rows in each pair of rows to provide a supply of water to a root zone of each row within each pair of rows of potato plants while maintaining aerated soil within and above the agronomic soil corridor to reduce excessively wet conditions adjacent the crop canopy and a solar light corridor provided between adjacent pairs of rows to provide increased solar energy to the potato plants.

Abstract: The disclosure relates to a carton for a diagonally cut sandwich or like foodstuff formed from a blank of card and having triangular end walls connected by rectangular side walls to form a triangular prism-shaped container. One side wall of the container is hinged to another wall of the container to provide an opening for insertion/removal of foodstuff and to form a lid for closing the opening. The edges of the opening have out-turned flanges and the periphery of the lid overlies the out-turned flanges encircling the opening when the lid is in the closed position whereby the lid can be bonded to the flanges to seal the contents of the carton.

Abstract: The filter-holder comprises a cylindrical cup (1), a filtration chamber (4) delimited by the internal sidewall (5) of the cup and a perforated bottom (6) provided with a grille (7), a bowl (9) for collecting the infusion disposed below the grille (7) and provided with evacuation means (11) for the infusion, as well as at least two outlet pipes for the pipes (15, 16) for the infusion.

Abstract: A transfer tool for transporting a row of workpieces, such as hamburger patties, located as a first position on a surface, such as a grill, to another location. The tool has an elongated, rigid, workpiece-receiving panel, an end support extending transversely from the panel, and an elongated, hand-grippable handle attached to the end support and extending, in an operable orientation of the tool, above the panel. Preferably, the workpiece-receiving panel is contoured to have an upwardly concave, bowl-like surface for containing liquid on the panel and there is an end support at each end of the panel which includes a liquid impervious wall extending upwardly from the panel for containing liquid on the panel to prevent spillage. Preferably, the handle extends between and is attached at its opposite ends to the end supports and is parallel to the panel.

Abstract: An aseptic method of preparing meals using automated means to place food portions of different types such as meat, lamb, chicken, vegetables, starches, rice, and potatoes within individual food type moulds (21) and into an in-line oven (1); each type of the food portions is then cooked as the moulds (21) are conveyed (19) through the oven; and automated means such as a spatula (22) and mould holder and lifting apparatus (24) are used to remove the food from the oven and moulds; and assembling the individual food portions to form a meal within a package (23). Also disclosed is a monitoring means for sue in a multiple stage sequential automatic food processing system that includes a means (15) for assigning a unique identification code or barcode to each individual food portion and sensors for measuring values of predetermined parameters (e.g. temperature, duration) of the process for said identified portions.

Abstract: Foamed prodcuts based on an aqueous composition comprising an oxidised ferulyated polymer are stable both during storage and after freezing and subsequent storage. A process for preparing these products is provided.

Abstract: A brewing machine suitable to deliver beverage enhancing component to a beverage precursor is described. The brewing machine may be used to dispense a ready-to-drink tea beverage having superior aroma, flavor and color characteristics.

Abstract: A method for deaerating food puree or juice is characterised in that between the egress of the puree or juice from a straining or refining machine and its entry in a subsequent enzymatic deactivator a deaeration stage of the puree or juice is provided.

Abstract: A food preparation station for use on top of a counter. The food preparation station includes a flat work area. On a front edge of the work area is an anchoring ledge. On an opposite rear portion of the work area is a retaining device for holding a cooking utensil, such as a rolling pin. The work area includes a nonskid material affixed to a bottom surface of the work area for preventing slippage of the food preparation station on top of the counter. The preparation station is positioned on top of the counter with the rear portion of the work area abutting a rear wall lying perpendicular to the counter. The preparation station is anchored to the counter by the anchoring ledge being positioned against a front counter edge. The preparation station is preferably constructed of stainless steel.

Abstract: The present invention concerns an anaerobic digestion of animal manures, energy crops and similar organic substrates. The process is capable of refining nutrients comprised in the digested biomass to fertilizers of commercial quality. The invention also provides a method for oprocessing animal carcasses or fractions thereof including meat and bone meal etc., with the objective of providing an alternative means for processing the organic waste material of animal origin while at the same time facilitating the production of fertilizers. The risk of spreading BSE prions or any other prions to animals or humans is thus substantially reduced if not eliminated. The biogas and slurry separation system according to the present ivnention is preferably integrated with the operations of animal husbandries into a total concept in which the internal and external performances of animal husbandries are optimised.

Abstract: The cooked or dried product from a continuous cooker, comprising fat, protein and residual moisture is required by EU regulations to be processed at a minimum temperature of 133° C. and 3 bar (absolute) pressure for at least 20 minutes. The conditioning system of the present invention is designed to assure that cooked/dried product is continuously processed in accordance with EU directives regarding temperature, pressure and retention time for processing animal by-products.

Abstract: A static deck oven has a flat conducting element (17) located between a cooking shelft (13) and lower heaters (15) The conducting element is connected to and in heat transfer relationship with a water-containing trough (18) inside the oven space Heat passes through the element to the trough and converts the water into steam, which provides a beneficial surface effect to the products being cooked. A computerised controller (22) determines extra energy required to convert a particular dose of water into steam, and controls the energy input to the heaters accordingly.

Abstract: Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.

Abstract: A food service item comprises a biodegradable polyhydroxyalkanoate copolymer comprising two randomly repeating monomer units wherein the first randomly repeating monomer unit has the structure (i) wherein R1 is H or a C1-2 alkyl, and n is 1 or 2; and the second randomly repeating monomer unit has the structure (ii) wherein R2 is a C3-19 alkyl or a C3-19 alkenyl. At least about 50% of the randomly repeating monomer units have the structure of the first randomly repeating monomer unit.

Abstract: A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.

Abstract: This invention aims at providing compositions and foods for improving lipid metabolism which improve the metabolism of lipids and thus are expected to contribute to the prevention and amelioration of hyperlipemia, obesity, atherosclerosis and the like. The invention provides compositions for improving lipid metabolism, compositions for preventing or treating hyperlipemia, compositions for preventing or treating obesity and foods for preventing or ameliorating hyperlipemia and obesity, which contain valine as an active ingredient.

Abstract: A cationic starch product, the making of it and its use. The starch product comprises starch (St) and a cationising reagent, which is made from choline or its synthetic equivalent, whereby the cationising reagent has reacted with a part of the hydroxyl groups of the starch according to the structure formula (VI) or (VII). The structure component A is a hydrocarbon chain. The substituents R are hydrogens; lower or higher acyclic alkyl groups, substituted or unsubstituted cykloalkyl groups; substituted or unsubstituted aryl or heteroaryl groups; lower or higher alkyl groups or non-aromatic heterocyclic groups containing alkoxy groups or other heteroatoms.

Abstract: A device for filtering the smoke produced by a cooker is provided. The cooker has a main body having an upper cover, and receives an inner pot. The main body has a rear holding part having a receiving room communicating with a vent aperture formed between the inner pot and the main body. The upper cover is pivoted to a support member formed on top of the holding part. The holding part has a rear opening. The filtering device includes a curved net fitted to the support member, thus allowing smoke to travel from the vent aperture into the receiving room. The filtering device further has a fan, a rear net, and a filter cotton. The fan is disposed in the receiving room, and faces the rear opening. The rear net is fixedly disposed in the rear opening. The filter cotton is disposed on an inner side of the rear net.

Abstract: Disclosed is an apparatus for processing food waste capable of enhancing the processing performance for food waste relative to a conventional food waste processing apparatus by highly increasing contact area of between food waste and microorganisms due to complete pulverization of food waste. In the apparatus for processing food waste, a chamber is fixed on an upper surface of a table in a main body, a gear part is mounted to a lower surface of the table and a driving motor disposed below the gear part and mechanically connected with the gear part. The conical-shaped screw is disposed in the main body and includes a loading plate, a supporting axle upwardly protruding from an upper portion of the loading plate, a screw thread protruding from an outer surface of the loading plate and a cutter vertically formed at one side of a lower portion of the loading plate. A hollow truncated cone-shaped housing for enclosing the conical-shaped screw is mounted onto the conical-shaped screw within the main body.

Abstract: The present invention relates to a low amylose tapioca starch crosslinked using mixed adipic and acetic anhydride reagents, and compositions containing such starch. The starch is useful in a wide variety of food, pharmaceutical, and industrial applications to increase the process tolerance of such compositions.

Abstract: The process for making a shaped snack chip uses various components to form a chip having depth such as a bowl-shaped tortilla chip. The chips are formed by sheeting into an initial flat shape. The chips are then passed along for shaping by a mold and plunger conveyor. Once plunged to the mold shape, the chips are reduced in moisture content by baking and frying. After frying, oil is evacuated from the chips whereafter salt and flavoring is applied, if desired, prior to being packaged.

Abstract: The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative system adapted to reduce the microbial growth in the composition and a neutralizing system which is inactivated in said microbiologically sensitive conditions and is adapted to activate on demand upon reactivating conditions of the neutralizing system are met so that the neutralizing system acts on the acidifying preservative system to neutralize its sourness and/or acidity thereby improving the taste perception of the composition. The invention also relates to a dry blend usable as a preservative system in food, particularly deferred cooking food that requires storage in microbiologically sensitive conditions.

Abstract: The opening system entails a longitudinal translation and a rotation of plates of a counter or display unit along the customer's side; each plate is fixed to a first bar; the latter is hinged to two supporting arms by means of pivots and at its turn each supporting arm is hinged to a lower bearing bar by two further pivots; the supporting arms are parallel and the pivots insist on their ends; a gas-actioned piston is connected to a supporting arm; the lower bearing bar is shaped in such a way to house in its section all the moving mechanics of plates; the two supporting arms of each plate in co-operation with each bar on which the plate-holding clamps are attached and the lower bearing arm form a parallelogram-like moving system.

Abstract: A modular food guard apparatus including at least one vertical mounting member, at least one first bracket member, and at least one second bracket member. The first and the second bracket members have different constructions and are arranged and configured to be removably secured to the at least one vertical mounting member interchangeably.

Abstract: The present invention relates to a method for making flours having a high food safety level comprising the grinding of grains previously cleaned and moistened, characterized in that, prior to or simultaneously with said grinding, said grains are brought into contact with ozone produced from a carrier gas, preferably in a quantity of between 0.5 and 20 expressed in grams of ozone per kilo of grains.

Abstract: A holding cabinet assembly for holding pre-processed food products and a process for maintaining the product appearance of a pre-processed food product for a predetermined amount of time includes a steamer assembly capable of containing heated water which is maintained at a first substantially fixed temperature and a cabinet housing coupled to the steamer assembly and having air circulated therein with the air in the cabinet housing being maintained at a second substantially fixed temperature. As a result of controlling and maintaining the temperature of the water in the steamer assembly and air in the food cabinet housing, the relative humidity of the food cabinet housing is maintained at a substantially fixed value. In this holding cabinet assembly, a plurality of compartments are arranged in the housing with each compartment including an openable and closeable drawer. A carrier insert is adapted to be removably supported in each of the drawers.

Abstract: To provide a technique for measuring the thickness of sheet type food that does not require manual operation, is capable of continuous monitoring, has quick response, and can contribute to an improvement in yield, stability of quality, and cost reduction. Sheet type food is conveyed, and the position of the surface of the sheet type food conveyed is measured by a non-contact displacement meter, thus the thickness of the sheet type food is measured.

Abstract: A supportive addition to reference application Ser. No. 09/225,229 where alternative air distribution devices are used to connect multiple bores in cored oak slabs used for the aging of wine. Example configurations are shown including manifolds, air loops or air caps, all of suitable food grade materials. The disclosure also describes a voided out oak slab which does not rely on bores to bring air to the interior of the oak slab and an oak slab that has transverse slots to increase oak surface in contact with wine.

Abstract: The invention concerns a device and a process for automatic feeding of a treatment facility with sausages (12) with a release station (10) continuously providing sausages (12) and a conveyor device (18) for transporting the sausages (12) from the release station (10) to a feed station (20). For an automated operation with high through-put, it is proposed that the conveyor device (18) includes a number of conveyor bands (16) branching via at least one branch point (14) for the provision of parallel sausage columns (56) to the feed station (20).

Abstract: A closure system for attachment to and use in gas flushing a container of fresh produce includes a body portion, a closure connected to the body portion, and a pressure-sensitive mechanism connected to the body portion and to the closure that moves the closure to an open position or to a closed position, depending on the pressure exerted on said mechanism.

Abstract: An apparatus for wiredrawing vegetables or cutting them into three dimensional shapes, comprising a base frame, a first container supported by said base frame for collecting residues, a drum mounted for rotation about an axis on the surface of die cells, a vegetable feeding means supported on said base frame and arranged above said drum to adjustably feed vegetables into said cutting means, pressing means located downstream of said feeding means with respect to the direction of rotation of said drum, and designed to wiredrawing said vegetables into said die cells, clearing means arranged downstream of said pressing means and designed to force out into said pressing drum any wiredrawn vegetables held in said die cells, and a second container supported by said frame underneath said drum and arranged to receive wiredrawn vegetables present in said drum.

Abstract: The invention concerns a process for preparing food fermenting agents comprising a fermentation of lactic bacteria in a culture medium comprising at least one fermentation activator saccharide selected from the group consisting of the maltodextrins, the branched maltodextrins, the soluble starches and the oligosaccharides, on their own or in a mixture. Its subject is also a process for preserving food fermenting agents which uses at least one fermentation activator saccharide selected from the group consisting of the maltodextrins, the branched maltodextrins, the soluble starches and the oligosaccharides, on their own or in a mixture.

Abstract: A method and system of processing citrus fruit is disclosed. A peeling chamber has opposing ends and a fruit inlet and fruit outlet formed at respective opposing ends. Abrasive rollers are rotatably mounted in an arcuate configuration within the peeling chamber at an area forming a lower portion of the peeling chamber. Citrus fruit is fed into the peeling chamber through the fruit inlet to the fruit outlet. The citrus fruit engages the rotating abrasive rollers with a residence time within the peeling chamber for peeling off the outer surface of the fruit in an amount sufficient to remove a majority of the oil within the citrus fruit and leaving sufficient peel thickness for maintaining peel integrity.

Abstract: A coffee blending and dispensing apparatus whereby coffee purchasers can automatically customize a desired blend of two or more different types of coffee beans that weighs and packages the blended coffee in containers either as ground coffee blend or as a whole coffee bean blend. The blending and dispensing apparatus includes a plurality of coffee bins, each containing a predetermined type of coffee bean supported over a scale. Each coffee bin includes a controlled discharge for directing selected predetermined amount of coffee beans contained therein to the scale for weighing. Upon weighing, the selected blend of coffee beans are conveyed to a bagging station, where blended coffee beans may be finally packaged either in a ground form or a whole bean form.

Abstract: An apparatus for encrusting bean jam is provided wherein patterns for opening and closing movements and up and down movements of shutter members of a cutting apparatus can be readily changed. The encrusting apparatus includes a cutting apparatus (13) having a plurality of shutter members (11) to cut a bar-like food material that is supplied from a combining nozzle (9), a food-receiving apparatus (17) to receive a food material that is encrusted and that is cut by the cutting apparatus (13), a first control motor M1 to open and close the plurality of the shutter members, and a second control motor M2 to move the food-receiving apparatus (17) up and down. The reference position for the first control motor M1 is determined on the position of the shaft of it when the shutter members (11) are closed to have their front ends meet at the center, or when the position is shifted 180 degrees in phase.

Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.

Abstract: A method for producing tofu is disclosed which includes the step of detecting the concentration of a coagulant in soybean milk. The coagulant concentration is detected by a coagulant concentration detector disposed downstream of a stirring apparatus in a soybean milk transfer circuit. The amount of addition of the coagulant is controlled by a coagulant concentration adjuster in accordance with the coagulant concentration detected by the coagulant concentration detector. This enables the mass production of tofu having a bouncy taste and excellent flavor.

Abstract: Method and apparatus for continuously tempering a fat-containing, chocolate-like mass. The mass is subjected to a cooling creating crystals in the mass as it passes over crystal creating cooling surfaces, and a final reheating (H). For any raise or drop in the cooling medium temperature or flow, the temperature of the crystal creating cooling surfaces is controlled to be lower than, or equal to a predetermined, maximum temperature value, which creates crystals in the mass.

Abstract: An end cover for detachable connection on the end of a cylindrical shaped food roll. The end cover has an end plate with an external side that displays information such as advertising or marketing indicia. A retaining member extends from the end plate and forms an interference fit with the external surface of the food roll when the end cover is installed onto the food roll.

Abstract: The caldron of the invention comprises a cylindrical caldron main body having a raw material charge port for charging a water-added raw material to be boiled and a discharge port for discharging a boiled raw material, both ports being disposed near to both the closed ends of the caldron main body and at least one steam injection pipe installed in the caldron main body and having a plurality of injection ports for injecting steam and preferably oxygen-free streams for boiling the raw material, wherein the injecting direction of the steam injected from the injection ports is inclined so that the steam is supplied in the circumferential direction of the caldron main body.

Abstract: The present invention is directed to making the mixing and refining of chocolate masses more cost effective by increasing the flow of energy through the material to be treated.

Abstract: The invention concerns an apparatus for continuously tempering a fat containing chocolate mass, whereby the mass is subjected to a primary cooling, a subsequent secondary cooling creating crystals in the mass, and a final reheating.

Abstract: A device for treating massage based products such as wafer materials for consumption or for packaging to cool and moisturize the same. The device has a channel through which the product can be moved in which the product path is flanked by a pair of air channels which have openings opposite one another so that the air can pass from one air channel to the other transversely to the direction of displacement of the products in the product channel. The walls between the air channels and the product channels are bearing walls and preferably massive plates having the aforementioned openings. The lining or housing can have removable walls or doors which open to offer access to the air channels and the product channel for cleaning purposes.

Abstract: An apparatus for continuously tempering chocolate masses and the like includes at least one tempering circuit (17) for a tempering medium and a plurality of chambers (9), at least one of the chambers (9) being connected to the tempering circuit (17). The chamber (9) includes an entrance (15) for the tempering medium being arranged at the periphery of the chamber (9) and an exit (16) for the tempering medium being arranged at the periphery of the chamber (9). At least one first separating wall (29, 29') is arranged inside the chamber (9), and at least one second separating wall (30, 30') is arranged inside the chamber (9). The first and second separating walls (29, 29'; 30, 30') are arranged in the form of at least two spirals defining a spiral-like canal (32) therebetween for the flow of the tempering medium from the entrance (15) toward the exit (16). The separating walls (29, 29'; 30, 30') each extend from an outside region of the chamber (9) toward an inside region of the chamber (9).

Abstract: An apparatus for processing (for example, mixing or refining) a chocolate mass, having partially cylindrical walls which form a conching vessel. At least one coaxial part extends within the vessel. The walls and the coaxial part perform a relative rotational motion due to a drive that drives either one or both. In this way, the walls are swept by shearing tools. For an increased heat dissipation, and to enable a higher input of energy, at least two tempering arrangements can be provided. Furthermore, a channel exposed to air can communicate with the vessel, and comprises a cleaning tool. Mixing tools and shearing tools can be located in close vicinity so that chocolate mass is fed from one tool to the other.

Abstract: An end cover for detachable connection on the end of a cylindrical shaped food roll. The end cover has an end plate with an external side that displays information such as advertising or marketing indicia. A retaining member extends from the end plate and forms an interference fit with the external surface of the food roll when the end cover is installed onto the food roll.

Abstract: In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is introduced into the cooling chamber; the mass of a liquid cryogen which will suffice, when introduced into the cooling chamber and into contact with the product, to reduce the temperature of the mass of product to a first predetermined temperature below the melting point temperature of the coating material is calculated; the introduction of the calculated mass of liquid cryogen into the cooling chamber is controlled and the product is thereby cooled to the first predetermined temperature prior to application of a predetermined mass of coating material onto the cooled product to provide a coating thereon.

Abstract: An improved cutting board having a fan or similar member for drawing air across the surface of the cutting board. A housing at one side of the board contains a fan in connection with an air filter that removes airborne particles commonly associated with foods. There is another housing beneath the board that directs air back out of the lower housing and across the cutting surface. Exit passages in the side walls of the lower housing aid proper circulation of the air. A second embodiment includes the lower housing in connection with the cutting surface. The lower housing contains an air drawing member such as a fan, that is used to draw air from apertures in the cutting surface. These apertures surround the cutting surface drawing downward removing airborne particles and create a passage in connection with the lower housing. Exit passages in the side walls of the lower compartment provide a passage for the exit of air from the cutting board.

Abstract: An apparatus for continuously processing a cocoa-butter containing or similar fat-containing mass, particularly a chocolate mass, includes an outer stationary cooling cylinder, wherein the mass to be processed is pumped through the interior of the stationary cooling cylinder from one end face thereof into the area of the other end face. The apparatus further includes a driven agitating element in the interior of the cooling cylinder. A driven inner cylinder having a smaller diameter than the cooling cylinder is arranged concentrically in the cooling cylinder. The cooling cylinder and the inner cylinder form an annular interior in which a number of agitating rollers forming the agitating element are arranged. The axes of the agitating rollers extend parallel to the axis of the cylinders. The axes of the agitating rollers are located on a common circle arranged concentrically to the cylinders. The agitating rollers are driven by the cylinder.

Abstract: In a method of forming a frozen food product, the temperature of a fluid food product is lowered so that the product is plastic. A mould is pressed against the food product to cause at least a portion of the product to take up the shape of the mould. The mould is at a sufficiently low temperature when it is pressed against the product such that the product retains its moulded shape and such that the product is readily releasable from the mould. This allows frozen confectionery products such as ice cream to be successfully moulded.