Abstract: A Kimchi fermentation or cool storage apparatus comprises a chamber for either fermenting or coolly storing Kimchi, the chamber being formed of a hollow barrel with opened upper end; a cover for either entering or enclosing the chamber; a thermoelectric module for heating or cooling the chamber, the thermoelectric module being mounted on the outside of the bottom wall of the chamber; a power supplying section for supplying electric power with the thermoelectric module; a temperature sensing section for sensing the interior temperature of the chamber; and, a microprocessor for receiving the temperature signal from the temperature sensing section, for controlling the power supplying section to keep the chamber at a reference fermentation temperature for a predetermined time duration while fermenting Kimchi, and keep the chamber at a reference storage temperature while coolly storing Kimchi.

Abstract: In a process and apparatus for pressing and drying long pasta, an alternative to hanging is provided wherein the dough strands are first introduced into a drying climate immediately after the goods are discharged from the die. The dough strands are guided directly into the drying means from the extrusion die as long "strings" in a continuous manner and are then cut to packaging length. It is possible for only the initial drying to be operated in this way, particularly to heat up the goods and, e.g., hang them on rods while hot, and then to carry out the final drying in a manner known per se, e.g. by portions. The goods can be dried intensively at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying, to a moisture content of 15% to less than 13%.

Abstract: An exclusive kimchi fermentor includes at least two chambers for selectively fermenting and storing kimchi. The apparatus preferably includes a fan and a heater for curing kimchi in a least one chamber during a fermentation mode. The apparatus also preferably includes an evaporator for supplying cool air into at least one of the chambers during a storage mode. A microprocessor controls the heater and the evaporator in order to selectively place the chambers in the fermenting mode or the storage mode.

Abstract: An automatic breadmaking appliance has an outer housing containing a baking chamber for receiving a mold in which the bread ingredients are mixed, kneaded and baked. A heating element located in the baking chamber supplies heat as necessary throughout the breadmaking process and an improved ventilating system is selectively operable under control of the appliance process controller to circulate cooling air through the baking chamber and to recirculate heated air from the upper region of the baking chamber to the lower regions thereof to accelerate heating and conserve energy. The ventilating system also effectively cools the housing and prevents condensation from forming thereon. Temperature sensing means located outside the baking chamber senses the temperature of the contents of the mold in the baking chamber. An improved viewing window, window cover, and light facilitate visual inspection of the bread being baked.

Abstract: A spray ring is cycled back and forth along the longitudinal axis of a finisher to allow a high pressure cleaning stream of water or solvent to be directed against the surface of the finisher. A linear rodless cylinder is attached to the spray ring and is sequenced to move the spray ring, responsive to, among other possible inputs, flow measured by a flow switch or flow sensor as a control input to the device.

Abstract: A refrigerating system includes a first compartment used solely for cold storage, and a second compartment used either for cold storage or fermentation. First and second heat exchangers are disposed for cooling the first and second compartments, respectively. An outlet of the second heat exchanger communicates with an inlet of the first heat exchanger. A refrigerant distribution mechanism is operable in either a fermentation mode or a cold storage mode. In the fermentation mode, refrigerant is directed through first and second flow passages to the first and second heat exchangers, respectively, such that more refrigerant is delivered to the first heat exchanger than to the second heat exchanger; also, a heater in the second compartment is activated. In the cold storage mode, refrigerant is directed to the second flow passage but not to the first flow passage.

Abstract: A process and a system for combining and physically working chocolate-making ingredients are provided. A variable frequency drive controls the motor of a conching device to increase the efficiency by which energy is imparted to chocolate ingredients during conching. This automatic variable speed approach permits the power to be maintained at a relatively constant and maximum rate, with the speed being determined by the consistency of the ingredients themselves. Feedback associated with the automatic speed variation can be used in order to reduce conching times and vary the quantity of certain ingredients and the timing of and location of their introduction. By the invention, it is possible to standardize the chocolate product during the conching operation and thereby avoid a post-conching standardization procedure with respect to characteristics such as viscosity and fat content.

Abstract: Process and apparatus for the control and the adjustment of a press during a juice extraction operating having at least one pressure increase sequence and measuring and comparing to a predetermined value the rate or the amount of liquid extracted before, during or after the pressing, or the partially pressed materials to be pressed remaining in the press after the pressing, and then using the resulting value of the difference of the rates or the amounts of extracted liquid and the value of the expected rates or amounts or the amount of materials to be pressed remaining in the press, if applicable, partially pressed, to begin, continue, interrupt, modify or complete the process of extracting the juice. The process is at least partially programmed.

Abstract: A process and a system for combining and physically working chocolate-making ingredients are provided. A variable frequency drive controls the motor of a conching device to increase the efficiency by which energy is imparted to chocolate ingredients during conching. This automatic variable speed approach permits the power to be maintained at a relatively constant and maximum rate, with the speed being determined by the consistency of the ingredients themselves. Feedback associated with the automatic speed variation can be used in order to reduce conching times and vary the quantity of certain ingredients and the timing of and location of their introduction. By the invention, it is possible to standardize the chocolate product during the conching operation and thereby avoid a post-conching standardization procedure with respect to characteristics such as viscosity and fat content.

Abstract: The spray ring is cycled back and forth along the longitudinal axis of the finisher to allow the high pressure cleaning stream of water or solvent to be directed against the surface of the finisher. A linear rodless cylinder is attached to the spray ring and is sequenced to move the spray ring from one end of the finisher to the other.

Abstract: A blade assembly for a selective peach pitter using simplified construction and a low-maintenance geometry to provide for extended operational efficiency and compensation for play due to wear in the components. The blade assembly includes an upper blade and a lower blade for bisecting a drupe along a suture plane and holding the pit during pitting, the upper blade and lower blade both being pivoted about a common blade pivot shaft and driven by a single main shaft from the larger pitter assembly. The lower blade pivot linkage includes an extendable crank arm drivingly coupled to an idler arm, drive arm support shaft and lower blade drive arm, the lower blade drive arm including a rocker face and a drive roller which respectively engage a rolling rocker face follower and a roller drive track located on a carriage coupled to the lower blade and pivotally mounted on the blade pivot shaft.

Abstract: An apparatus for the cutting out of vegetable heads, in particular cauliflower, fruits or parts thereof which have on their underside a central part (stipe), which is to be cut out from the surrounding part along a hemispherical or ogival face. The diameter of the cauliflower is established and the value determined is used for setting and controlling the cutter which is guided on a circular path, for adapting the diameter of the cutter circular path and the penetration depth of the cutter. In addition, the height of the cauliflower to be worked is also sensed, and the values for diameter and height are converted into electric signals and then processed to form setting signals. These setting signals are used for electromechanical control of the cutting operation in such a manner that the adjustment of the diameter of the cutter circular path is carried out independently of the adjustment of the cutter penetration depth.

Abstract: In a conching device (1) at least one rotor (2, or 3, respectively) is driven by an electric motor (9). The driving motor (9) is controlled by means of a motor control unit (8). To establish the amount of energy introduced into the conching device (1), at least one motor-operation parameter is detected and evaluated. To shorten the conching time of a conching process to the necessary extent, it is provided to establish the amount of energy introduced into the conching device at least during the viscous-plastic phase of the chocolate mass and to control the conching process in dependency upon the summation value of energy attained. Since the amount of energy introduced during the viscous-plastic phase determines the properties and the quality of the chocolate, a high reproducibility will be ensured.

Abstract: Method and apparatus for operating a conching device with a trough (1) in which at least one rotor, driven by at least one electric motor (9), is arranged. This rotor is fitted with refining tools spaced apart in axial distances to one another around its periphery. The driving motor is controlled by means of a motor control unit in dependency upon a difference signal of a performance-regulating circuit (22), gained by comparison (6) between a desired nominal value (7) and an actual value (5) of at least one motor performance parameter (22).To perform the conching process in the minimum possible time, it is provided that the difference signal of the performance-regulating circuit (5-8) remains ignored during at least a time interval. Thus, the driving motor (9) can take a maximum motor current, and it runs up to the speed required within a very short time.

Abstract: A kimchi fermentor and control system thereof using a kimchi curing sensor relates to a mass production of kimchi or naturally fermenting foods, in which the kimchi fermentor is provided with the kimchi barrel having the heater and the cooler mounted therein, the agitator and the electric circuit based on the microprocessor, otherwise the kimchi fermentor is adapted to a home refrigerator using the compressor and the fan in lieu of the cooler and agitator. Also in order to control the kimchi fermentor the microprocessor receives the signal having the control variables from the kimchi curing sensor and displays its operation mode according to the kimchi preparation method, the kimchi curing sensor is constructed to detect air bubbles and count the number of air bubbles so that the fermentation of kimchi is measured.

Abstract: An apparatus for controlling the fermentation of moromi mash comprises a sampling mechanism for sampling a portion of the prescribed amount of moromi mash stored in at least one storage tank, and an automatic multiple analyzer for receiving the portion of the prescribed amount of moromi mash from the sampling mechanism and simultaneously analyzing the concentrations of at least two ingredients of the sampled portion of the moromi mash.

Abstract: A material passage whose height decreases progressively towards the downstream side is formed and a hopper (1), a pulverizer (3), a centrifugal separator (4) and a soybean milk receiver (12) are disposed in that order in the downstream direction along the passage. Accordingly, tofu (soybean curd) can be made more readily and automatically. (2) Juice of pulverization prepared by crushing water-containing soybeans with a pulverizer (3) is put into a centrifugal separator (4) consisting of a cylindrical rotary basket (43) rotating on its axis so as to separate soybean milk and bean-curd refuse. To make the apparatus compact, the pulverizer (3) and the centrifugal separator (4) are disposed in a casing having the same space.

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: Apparatus for chilling and working fat-containing compositions, comprising:(a) means for chilling a composition passed therethrough,(b) a crystallizer-unit, comprising a rotor, suitable for working the fat-containing composition, placed downstream of said chilling means,(c) means for measuring the rotation speed of the rotor of the crystallizer-unit, and/or means for measuring the residence time of the fat-containing composition in the crystallizer-unit, which means are able to generate a signal responsive to the rotation speed of or residence time in the crystallizer-unit,(d) computing means which, on the basis of the signals generated by means (c), are able to calculate target values for the residence time and/or rotation speed, and(e) controlling means which may adjust the residence time and/or rotation speed of the crystallizer-unit in accordance with the target values calculated by (d) for the residence time and/or rotation speed.

Abstract: A vending machine stores a plurality of cups that are filled with primary food products and sealed with covers, and on command, dispenses one cup from the plurality of cups, removes the cover from the one cup, and adds secondary food products to the primary food product in the one cup. The primary food product can be heated. The operation of the vending operation is automatically controlled.

Abstract: Apparatus for melting and heating shortening includes a housing having a top, a bottom and sidewalls; a heating grid mounted in the housing and spaced above the bottom thereof for melting shortening and allowing melted shortening to pass therethrough toward the bottom of the housing. A door is mounted to the housing for introducing a block of shortening onto the heating grid. A bottom heater is mounted adjacent the housing bottom for maintaining the melted shortening at a desired temperature. A control circuit maintains control of the operation of both the heating grid and the bottom heater in a predetermined fashion for initially melting a block of shortening introduced onto the heating grid while substantially preventing smoking of the same, and for maintaining melted shortening at the desired temperature.

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: An apparatus for manufacturing soy sauce comprises a sampling mechanism for sampling a portion of a prescribed amount of raw soy sauce stored in at least one storage tank, and an automatic multiple analyzer for receiving the portion of the prescribed amount of raw soy sauce from the sampling mechanism and simultaneously analyzing the concentrations of at least two ingredients of the sampled portion of the raw soy sauce. The apparatus also includes at least one control tank operatively communicating with the storage tank for supplying at least one controlling element to the raw soy sauce in the storage tank, and a contral mechanism for selectively opening and closing control valves coupled between the control tank and the storage tank according to analytic results from the automatic multiple analyzer thereby to add the controlling element to the raw soy sauce in the storage tank to adjust the concentrations of the at least two ingredients of the prescribed amount of raw soy sauce to target values.

Abstract: A computer controlled, fully automatic wok cooking system prepares stir-fried, Chinese dishes according to arbitrarily selected customer orders entered at a point-of-sale computer. The computer integrates the operation of the conveyer, cooking, dispensing, and point of sale entry devices according the order, menu and ingredients, A conveyor belt including a plurality of woks draws the woks through a plurality of cooking stations. Each station is provided with a burner or heating element and a dispensing station controlled by the computer according to the customer enterd order. Oil or condiments are added at a first station by a corresponding plurality of dispensers and at subsequent cooking stations the food ingredients are either stirred or additional spices, food ingredients and condiments added by corresponding dispensers. At the last cooking station, additional food ingredients, such a vegetables, nuts or other ingredients requiring shorter cooking times, are added and cooking is completed.

Abstract: A bowl, which accommodates a coating, is removably mounted in a casing. A moving device in the casing is coupled to the bowl for rotating said bowl. A heater is positioned in the casing in operative proximity with the bowl for melting the chocolate. A cooling unit is positioned in the casing in operative proximity with the bowl for cooling the coating. A control circuit is electrically connected to the heater and cooling unit for controlling the heating and cooling of the coating.

Abstract: A semiautomatic pineapple peeler in which adjustable width knife blades sever the ends of the pineapple and concentric cylindrical knives core and peel it, leaving the detached core in the peeled pineapple. The one step process is driven by two D.C. electric linear ball screw actuators, sequenced by an integrated circuit logic board and magnetic proximity limit switch arrangement. The peel is split in half by two radially mounted fins on the top and bottom of the large cylindrical knife, allowing the waste to be collected below.The pineapple machine completely removes all of the peel and cores a single pineapple automatically, eliminating the two step manual operation of first cutting the ends off and then using the existing labor intensive lever operated coring and peeling devices.

Abstract: An automated system for processing whole potatoes maintains a substantially constant mass flow of potatoes into an adjustable potato peeler that is capable or removing from the potatoes varying amounts of potato peel. Peeled potatoes are conveyed downstream of the peeler, while being electromagnetically inspected to determined the uniformity of peel removal, the presence of unacceptable material, and to identify oversized potatoes that exceed a predetermined size limitation. A diverter gate separates oversized potatoes and foreign materials from potatoes that have been identified as satisfactory.

Abstract: For making food pellets, the raw material is first subjected to a first pelleting treatment under pressure, after which the obtained pelleted product is treated at least in part on a pressure pelleter at least for a second time. A feeding arrangement for feeding the material once pelleted to a pelleting die is respectively arranged either within a single pressure pelleter or between two pressure pelleters connected in series for carrying out such process.

Abstract: A soybean processing system separates whole soybeans into cotyledons and hulls, and separates the cotyledons into two outlets. The cotyledons from one of the outlets are processed into a deodorized soybean powder, whereas the cotyledons from the other outlet are processed into a nondeodorized soybean powder. Therefore, two types of soybean powder are produced by the single system. The protein contained in the deodorized soybean powder is coagulated into a soybean curd which is formed to a certain shape.

Abstract: An apparatus (10) for heating a liquid and solid material 101 by means of water (100) in a jacket (14) around a reservoir 12 for the material is described. The temperature of the water is regulated by a thermostat (31) and a heater (30). A predetermined level (100a) of water is maintained by a switch (65) controlling a valve (37) from a source (36) of water. The heater only operates when the water is at the predetermined level and is controlled by sensor 32 connected to a double pole double throw switch 65. The apparatus is particularly adapted for dispensing bean paste or frijoles.

Abstract: In a machine for manufacturing decorative ice cream rolls, an elongate frame supports a plurality of ingredient dispensing stations including ice cream dispensing stations arranged along the frame. An ice cream manifold is mounted on the frame for coupling a continuous flow source of pressuized ice cream through ice cream distribution lines to ice cream dispensing stations. A conveyor conveys a continuous ice cream roll body along the frame and along the respective ingredient dispensing stations. A support tray dispensing station delivers successive adjacent support trays onto the conveyor at the upstream end to support the continuous ice cream roll body extruded through a roll forming head. At least one ice cream dispensing ice cream wave forming station is provided along the frame with at least one ice cream dispensing tube or nozzle and motor for generating the wave form pattern through an eccentric slide coupling.

Abstract: A non-contacting infrared temperature sensor is utilized in a control system for a pelleting apparatus to sense the temperature of the rotating die within the pellet mill and is used in connection with other temperature measurements to control the pelleting process.

Abstract: The invention is directed to a system for peeling an object having a generally soft interior portion surrounded by a generally hard external surface, where the system is suitable for use by consumers or in areas with consumers. According to one aspect of the invention, the apparatus of the invention includes a knife means for removing the hard external surface from the object, leaving substantially the soft interior portion. The apparatus also includes a housing enclosing the knife means to protect consumers or an operator of the apparatus from the knife means. The housing has two openings, one for receiving the object and one for discharging the soft interior portion after the object has been peeled.For some objects to be peeled, such as pineapples, the hard external surface of the object has two end portions and an intermediate body portion.

Abstract: A bowl, which accommodates a coating, is removably mounted in a casing. A moving device in the casing is coupled to the bowl for rotating said bowl. A heater is positioned in the casing in operative proximity with the bowl for melting the chocolate. A cooling unit is positioned in the casing in operative proximity with the bowl for cooling the coating. A control circuit is electrically connected to the heater and cooling unit for controlling the heating and cooling of the coating.

Abstract: A chocolate feeding device for chocolate refiners which has a chocolate feeding conveyor provided with movable pick-up blades feeding the chocolate to several points in an adjacent refiner feeding hopper which cooperates with an electric cell, the output of which is representative of the chocolate quantity in said feeding hopper. The feeding hopper is provided with an oscillable shield-like bottom wall the movements of which are controlled by a pneumatic cylinder/piston unit connected to it and controlled in turn by an actuator having a circuit controlled by an oscillable front wall of a chocolate-receiving chamber of the chocolate refiner.

Abstract: An apparatus for preparing frozen drinks, in which an ice-shaving machine is combined with a blender in a single unit, the output of the ice-shaving machine being discharged directly into the blender cup. The ice-shaver and the blender are electrically wired together, and programmable timing means are provided to permit selective control of the periods of time over which the ice-shaver and blender operate, so that, by the momentary activation of a single switch button, the apparatus may be activated and will automatically deliver the appropriate amount of ice to the blender cup and will turn on the blender at the appropriate time and for the appropriate amount of time.

Abstract: A deskinning apparatus comprises a deskinning knife, a rotatable shaft having removably sleeved thereon a plurality of cylinders and a stripper assembly for urging skins from the cylinders. Each of the cylinders have a plurality of circumferential teeth thereon spaced by grooves. The stripper assembly is mounted so as not to rotate with the shaft and cylinders. The stripper assembly includes a plurality of integral blades, each blade being operably received in a rotating groove of a respective cylinder.

Abstract: An automatic system for processing poultry carcasses such as turkeys and the like which vary in size and shape as they are being conveyed on a conveyor is disclosed. The weight of the carcass is determined by a weighting system and the relative position of a preselected portion of the anatomy of the carcass such as the anterior or posterior edges of the breast is ascertained by a photosensor as the carcasses are being conveyed. A data processing computer receives the weight and position data for each carcass and causes a tool such as a needle to inject a basting additive to move to a position where the tool can perform the desired task, i.e., insertion of the needle at the preselected position on the carcass. A measured amount of the basting additive is automatically injected depending upon the measured weight of each of the carcasses. The carcasses are removed from the conveyor at discharge points depending on the weight and rated quality of the carcass.

Abstract: A system for controlling the pressure applied on the roll bearings of chocolate refining machines comprises, in addition to a linked multi-pressure control circuit, an additional circuit for applying linked single-pressure control, a selector valve enabling switching of one or the other of the operating modes.The dual-function system imparts refining machines with universal operation capabilities.

Abstract: An apparatus for manufacturing tomato products to an established consistency standard by providing a concentrator having a tomato feedstock input means, means to circulate the material within the concentrator, output means with a valve for releasing the material from the concentrator, control means including first and second measuring means for measuring the initial precipitate weight ratio and the initial Brix level of the feedstock respectively, input means for receiving the respective measurements, first and second computing means for computing the expected precipitate weight ratio and the expected Brix level respectively of the tomato product, final measuring means for measuring the Brix level in the concentrator, comparer means for comparing the computed expected Brix level with the Brix level in the concentrator and means connecting the comparing means to the valve means of the concentrator output to control the valve means in response to the comparison made to effect release of tomato product from the

Abstract: A method and an apparatus for manufacturing bean curd is disclosed wherein the slurry which comprises milled soybeans which is obtained by grinding the soybeans after they have been dipped in water for about 12 hours and added water is heated in a vessel as the preparatory process for manufacturing the bean curd in two steps, i.e. in the first step the slurry is boiled by directly injecting into it in a sufficient amount, and in the second step the boiled slurry is succeedingly steamed by steam directly injected into the slurry, but in a reduced amount or indirectly heated through the vessel by steam, decreasing the destruction of the soybean protein and increasing the yield of the product.

Abstract: A device for controlling and monitoring the thickness of a chocolate film delivered by chocolate refiners. The chocolate film thickness is controlled by operation of a roller bearing pressure adjustment system of the refiner by way of cut-in signals from an indirect measurement of the instantaneous chocolate film thickness effected by processing representative colorimetric signals for a given mass of chocolate stock of corresponding thickness values emitted by a readout head. The readout head is arranged to reciprocate to measure the film across its entire width. The readout head also enables the integrity of the chocolate film being delivered to be monitored, that is to detect the appearance on the output roller of dry band areas.In the presence of potential causes of refiner roller seizure, the device, after a presettable time delay, will automatically stop the machine.

Abstract: Described is an apparatus for preparing seasoned and flavored foodstuffs according to market requirements using electronic program controlled means comprising:(i) at least one mixing vessel having a means of ingress and a means of egress;(ii) means for supplying in controlled and variable amounts according to market requirements to at least one of said mixing vessels, a variably mixed seasoning composition of matter.

Abstract: A machine for fashioning vegetables and similar products.The machine comprises: a fashioning gripper 12 comprising two jaws 18, 19 adapted for seizing the vegetable via opposed axial actions; a fashioning tool 17 rotating about an axis parallel to the common axis of the fashioning gripper and of the vegetable, said tool being in the shape of a solid of revolution about its rotation axis; means 40 for successively bringing the fashioning tool 17 near and away from the fashioning gripper 12; means 27 for rotating the gripper about itself over a predetermined angle, between two fashioning operations, and an outlet cutting station with two spaced apart cutting tool 43, adapted for eliminating on the facetted vegetable end portions, at least in the areas where the fashioning tool has not removed material, so that the machined facets end axially on two end radial faces.

Abstract: A pasteurization system for dairy farming products, comprises several basins wherein the pasteurization cycle is effected in sequence so that the heat taken from a basin during cooling phase of the same is utilized to effect the heating phase of one or more basins. This is realized by means of a refrigerating circuit working also as heat pump with a heat exchanger at the end of hot and cold parts. Circuit can be selectively connected with its hot or cold parts to the heating or cooling coil provided for each basin.

Abstract: A process for manufacturing tomato products to an established consistency standard by introducing a tomato extract feedstock having an initial precipitate weight ratio and an initial Brix level into a system, measuring these initial conditions of the feedstock, calculating an expected precipitate weight ratio of the tomato selected for manufacture from the feedstock, computing an expected Brix level of the tomato product, which may be done by comparing the initial precipitate weight ratio and Brix level of feedstock and the expected precipitate weight ratio of the tomato product to a programmed relationship between the initial precipitate weight ratio, the initial Brix level, the expected precipitate weight ratio and an expected Brix level of the tomato product to establish this expected Brix level of tomato product and concentrating the tomato extract feedstock until the expected Brix level is achieved.

Abstract: A device for handling, like massage or mix, meat portions, provided with a wheeled container having a closing lid, for receiving a meat portion and stirring means operative in said container and beared in said lid wherein the inclination of the rotary axis of the stirring means is adjustable and the quantity of meat moved by the stirring means per rotation, is determined, and therefore the rate of massage, said stirring means being provided with at least one conduit for a cooling fluid to retain the meat temperature at a desired level.

Abstract: A floating knife assembly with positive blade positioning for use with a meat defatting machine to trim a portion of a layer of fat from a piece of meat while leaving a desired thickness of fat layer thereon.The knife assembly includes a gauge plate which engages the piece of meat, riding on an upper surface thereof as the meat is urged toward the knife. The gauge plate and knife are interconnected by a linkage system comprising a gauge plate position sensor and a power ram which urges the knife to a desired position relative to the piece of meat dependent upon the position of the gauge plate. The knife is securely locked into position as an individual piece of meat is urged therepast assuring that a constant thickness of fat is retained on the meat.

Abstract: Apparatus for slicing or skinning bacon, fish or like products has a frame which supports an adjustable knife downstream of an endless belt conveyor serving to deliver successive products along a horizontal path into the range of a rotary traction wheel which is driven to advance the products past the knife. A rotary hold-down device with a row of elastic discs is installed in a shroud which normally overlies the knife and the traction wheel as well as at least a portion of the conveyor and is mounted on two pairs of levers which enable the hold-down device to move in parallelism with as well as at right angles to the upper reach of the conveyor so that the discs can conform to the configuration of the upper side of a product approaching and moving past the knife. The shroud is biased to maintain the hold-down device in a starting position close to the cutting edge of the knife in the absence of products in the path.

Abstract: An arrangement for continuously separating fruits has a housing, a sieve element rotating in the housing and a hammer element rotating inside the sieve element, wherein the sieve element rotates with the speed which is lower than the speed of rotation of the hammer element and the relation between the speeds of rotation of the hammer element and the sieve element is within the region of between 2:1 and 4:1. A method of continuously separating fruits include withdrawing the extracted fruit juice from the inventive arrangement and supplying the same into a screw centrifuge so as to clarify the fruit juice in the latter and to produce a white wine. Red pigment of the fruit skin can be introduced into the fruit juice so as to produce a red fruit wine.