Abstract: A system and method for freezing and breaking down tires or other materials is disclosed. The system and method for freezing and breaking down tires includes using a shredder to shred the tires, using a filter to screen the tire shreds, using a water sprayer to rinse the tire shreds, using a freezing tunnel to freeze the tire shreds before they are crushed into tire grains, using a magnet to remove any metallic fibers, filtering out any oversized tire grains for re-freezing and re-crushing, and using a separator to separate out any oversized or undersized pieces before bagging the final tire grains for re-use and recycling.

Abstract: A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42° F. to 49° F. is initially evacuated for about 60 seconds and then aerated for about 90 seconds using nitrogen. After repeating the evacuation and aeration one more time, the aerated product is fed to a triple auger unit where each auger rotates at a speed of approximately 80 RPM to 86 RPM. The outer covers of the augers are pre-cooled to a temperature gradient of 44° F. to 47° F., and fluid extraction is maximized by feeding the extruded material back through the second and third augers. The extruded liquid is pressurized during subsequent filtration and then stored in a temperature-controlled container. Stringent temperature and pressure controls maintain the purity and nutrient strength of the liquid extract, while improving the shelf life.

Abstract: Apparatus for cutting products, comprising: a base; a cutting head rotatably fitted to the base; an impeller adapted for rotating concentrically within the cutting head to urge products fed into the cutting head towards the circumference of the cutting head by means of centrifugal force; an impeller drive mechanism for driving the rotation of the impeller at an impeller rotational speed setting the centrifugal force; and a cutting head drive mechanism for driving the rotation of the cutting head at a cutting head rotational speed which is greater than the impeller rotational speed.

Abstract: A device and a method for removing a liquid, foam, fat or other solid or liquid material or anything else that a user wants to remove or separate from a remaining liquid or solid that is left in a container.

Abstract: The present invention relates to an improved process for extract purification of sugar beet raw juice, especially for reduction of lime consumption during the purification of sugar beet raw juice, to a process for producing a nutrient-rich non-sucrose concentrate from sugar beet raw juice, to the non-sucrose substance concentrate thus produced, to uses of the non-sucrose substance concentrate and to an apparatus for preliming sugar beet raw juice and/or for obtaining the non-sucrose substance concentrate.

Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Abstract: The machine has a single body (1) which integrates mixers (4) in correspondence with containers (3) which contain the paste, a centrifuge (7) equipped with housings (11) designed to house in individualized manner and in radial arrangement each one of the containers (3) which contain the already mixed paste, means of pumping (12, 16, 17) or pressing which exerts a pressure on the liquid produced after the centrifugation, and a filter (14) positioned after the means of pumping (12, 16, 17) for the definitive production of the oil.

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 system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Abstract: A method for harvesting biologics from eggs by which an egg is de-capped by positioning the egg in a reference opening so as to expose an upper section of said egg, then, while said egg is positioned within the reference opening, cutting the upper section of the egg by moving a cutter member over the reference opening through the egg, and then removing the debris formed from the cut upper section. The biologics can then be harvested in various ways such as by inverting the egg to allow the biologics to drain for collection. An apparatus for carrying out the method is also provided.

Abstract: A system and method for preparation of meat flavorants, and flavorants, having increased flavor and aromatic intensity and which more closely resemble the natural flavor and aroma of cooked meat. Preheated edible, food grade oils and fats are exposed to temperatures between 290° C. and 475° C. under vacuum, in the presence of oxygen. The developing flavor vapors are immediately and completely removed from the heated oils and fats. The mixture of air-purge/flavor-vapor is immediately carried away from the heat transfer surface of the edible oil or fat. An evaporator, preferably a spinning disc, spinning band or thin film evaporator, without a condenser is used as process equipment. The air-purged flavor-vapors are diffused and absorbed in an absorption device into suitable food-grade liquids.

Abstract: A simple device, skimmer or utensil perfect for removing unwanted fat, impurities or foam from excess starch accumulated on the surface of soups, stocks, sauces, stews, or boiling pasta; wherein the skimmer is slowly inserted into the cooked liquid and by gently rotating its handle back and forth and gradually dipping the plate into the liquid, the fat, grease, or unwanted foam is spilled onto its holding plate; thus, removing from the cooked food unhealthy fat and/or other unwanted impurities.

Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition.

Abstract: An upper citrus rind cutter used for squeezing a fruit to extract juice is provided. The fruit has pulp, a rind, and essential oils. The upper citrus rind cutter is configured to reduce the amount of pulp, rind, and essential oils in the extracted juice. The cutter includes a top, a bottom and a length defined therebetween and a cutting zone proximate the bottom. The cutter further includes an axial opening along the length of the cutter. The axial opening has an outlet proximate the bottom. The cutter also includes a plurality of radial openings proximate the bottom of the cutter, coinciding with the cutting zone and coupled in fluid communication with the outlet of the axial opening, wherein pressurized water is channeled through the axial opening into the plurality of radial openings to clean the cutting zone.

Abstract: The present invention provides a fat separator device having a container with a spout portion and a cover portion releasably attached to the container. The cover portion including a surface having at least one aperture to allow for passage of a liquid through the cover portion and a plug portion extending down from the surface, the plug portion being operable to releasably cover the spout portion of the container.

Abstract: A skimmer device and a method for skimming a liquid, foam, fat or other solid or liquid material or anything else that a user wants to remove or separate from a remaining liquid or solid that is left in a container.

Abstract: A skimmer device and a method for skimming a liquid, foam, fat or other solid or liquid material or anything else that a user wants to remove or separate from a remaining liquid or solid that is left in a container.

Abstract: A fluid filter, which is adapted for separating a less dense fluid floating on a high dense fluid, includes at least a fluid filtering arrangement including a floating wing adapted for floating on the less dense fluid and at least a fluid outlet formed on the floating wing, and a container body, which is extended from the floating wing, having a fluid collecting cavity communicating with the fluid outlet, wherein the fluid outlet is formed at a position above the fluid collecting cavity. Therefore, when a downward force is applied on the floating wing until the fluid outlet is slightly positioned below the surface level of the less dense fluid, the less dense fluid is allowed to flow into the fluid collecting cavity through the fluid outlet by gravity.

Abstract: A device used in separating flowing substances and can be placed inside the top of a dispenser. The device separates high viscosity liquid from a low viscosity liquid. The device is comprised of a smooth conical funnel piece inverted into the dispenser containing the substance. The top of the device is flat and the top rim of the device extends horizontal across the dispenser's neck opening. Rim of the device may be adjusted for size by applying pressure at a break point and snap off excess in the flat portion of the device's rim. Device can be separately manufactured or molded with the container as part of the dispenser's top aperture. It can also be molded with the dispensers cover. When the container is inverted, the lighter weight viscosity liquid is retained in the area around the inverted nozzle of the device. The thicker high viscosity liquid can now be discharged from the opening of the dispenser by applying pressure.

Abstract: The invention is a kitchen utensil that aids in the removal of grease or oil from soups, sauces, etc. Specifically, the device is a ladle with an inverted funnel that when dipped into soup or sauce, it effectively removes the fat from the top of the soup or sauce. The invention works on the notion that oil and water do not mix, and as a result, the oil will float on the top of the water. When dipped into the soup, the fat is forced through the inverted funnel until it is forced out and then falls into the ladle device.

Abstract: The present invention relates to dairy compositions and, more particularly, to dairy compositions containing colostrum. The applicant has discovered that colostrum can be processed so as to reduce the bioburden of liquid colostrum while retaining the biological activity of certain proteins including the immunoglobulin fraction. By this process it is possible to introduce liquid colostrum into pasteurized and unpasteurized dairy products. In one aspect of the invention there is provided a process for the preparation of a liquid colostrum product, suitable for inclusion in dairy products, which process includes subjecting colostrum to centrifugation to substantially reduce the microbial content thereof.

Abstract: The present invention relates to dairy compositions and, more particularly, to dairy compositions containing colostrum. The applicant has discovered that colostrum can be processed so as to reduce the bioburden of liquid colostrum while retaining the biological activity of certain proteins including the immunoglobulin fraction. By this process it is possible to introduce liquid colostrum into pasteurized and unpasteurized dairy products. In one aspect of the invention there is provided a process for the preparation of a liquid colostrum product, suitable for inclusion in dairy products, which process includes subjecting colostrum to centrifugation to substantially reduce the microbial content thereof.

Abstract: A structure and method is provided for absorbing excess fat from an environment including one or more fats insolubly combined in an aqueous solution mix. The structure includes a plurality of layers, at least one of which is formed from a preferentially fat-permeable, oleophilic material having a greater affinity for fat than for the aqueous solution. Preferably, the structure includes particular structural and topographic components that effectively enhance the inherent fat-affinity of the oleophilic material. The absorption structure is easily employed by introducing it into an environment such as a soup, broth, etc., having fat residing in an aqueous solution. The structure acts to attract and absorb at least a portion of the fat which can then be extracted from the solution. A process for forming the multi-layer absorption structure is also provided.

Abstract: The present invention relates to a form system for tofu production, comprising: a bottom plate; a frame, surrounding the bottom plane; a form grid, further comprising: a border, having a plurality of holes, surrounding an area, which is relatively wide at the top side and relatively narrow at the bottom side, a plurality of V-shaped longitudinal ridges, having two ends connected with the border and open to the bottom side, and a plurality of V-shaped transverse ridges, having two ends connected with the border and open to the bottom side, such that the form grid is divided into a plurality of fields, which are relatively wide at the top side and relatively narrow at the bottom side; a gauze cloth; and a top plate; wherein, for producing tofu, the frame is placed on the bottom plate, the bottom side of the form grid is placed on the bottom plate, the gauze cloth is laid from the top side on the form grid, covering the fields, tofu raw material is poured into the fields, the top plate is laid on the tofu raw ma

Abstract: In order to remove liquid fats that collect on the surface of hot soups or stews during cooking, a long handled ladle with a shallow cylindrical cup is provided. The bottom of the cup is modified into the shape of a truncated cone open at both ends, with the large lower end of the cone opening into the underside of the cup and with the small upper end of the cone opening into the reservoir for collected fat of the ladle. The sides of the ladle are higher than the small end of the cone to prevent overflow. The large end of the cone can be covered with a removable, coarse screen to separate floating particulate matter from the fat to be separated and to prevent the device from becoming clogged by particulate matter during use.

Abstract: A device for separating liquids has a side wall enclosing an interior space. A bottom is connected to the side wall adjacent a lower edge of the side wall and has an aperture formed therein at a position above the lower edge. The bottom extends upwardly and inwardly toward the aperture such that as the device is forced downwardly into a combination of liquids, a liquid floating on top of another different liquid is forced through the aperture and contained by the side wall and the bottom portion.

Abstract: A process and apparatus for producing flavoring compositions by subjecting a thin film of fat or oil to an elevated temperature of about 600.degree. F. in the presence of oxygen. The elevated temperature causes the oil or fat to undergo a phase change to produce an exothermic gaseous material. The gaseous material is cooled rapidly to produce a liquid phase and a vapor containing an aerosol. The liquid phase is collected as a first flavorant and the vapor phase passed through a condenser to recover the aerosol as a flavorant with a more intense grill flavor. The remaining smoke or vapor is exhausted from the apparatus to remove the tarry and acrid flavor notes.

Abstract: A yogurt cheese making device for separating the whey from yogurt having a strainer which receives the yogurt, the strainer having an open top, a bottom, a pair of opposing end walls, and a pair of opposing side walls. The side walls and bottom are covered with a straining medium which is a wire mesh. The wire mesh is disposed at a 45.degree. angle with respect to the vertical to assist in drainage. The bottom of the strainer is defined by a pair of parallel straining troughs. The strainer is nested in a sealable container which has a sealing top. Whey from the yogurt seeps through the straining medium and is collected at the bottom of the sealable container. The entire device is preferably square or rectangular in shape to minimize the storage area required in a refrigerator.

Abstract: A machine for producing soybean curd comprises a conveyor having coagulating buckets, a device for filling a mixture of soybean milk and a coagulant into the buckets, means for heating the mixture in the buckets to coagulate the mixture into soybean curd, and a device for withdrawing the soybean curd from the buckets. A preheater for preheating the buckets to a temperature higher than the temperature of the mixture to be filled is disposed for a path of travel of the buckets at a position upstream from the filling device.

Abstract: An apparatus for extracting the juice from whole fruit having a rind comprising axially aligned, spaced-apart piston and pressing head arranged to move reciprocally toward and away from each other, for loading a fruit therebetween, at least one perforated coring knife slidingly received in the pressing head for advancing into the fruit in preparation of collecting the extracted juice separate from the rind, and including an elastomeric head positioned over the front portion of the piston, defined by a circular concave portion centered over the piston and extending forward about its circumferencial edge an upstanding rim, and a skirt portion extending from the rim rearward along the outside of the piston to a terminal edge, wherein a ram, slidingly carried in the piston is hydraulically driven to advance beyond the piston to avert the center portion of the elastomeric head against the fruit during compression of the fruit between the ram and the pressing head, the improvement comprising at least one groove for

Abstract: There are disclosed two types of apparatus using membrane extractions of citrus juice bittering agents, both using extraction fluids. In one type, a membrane contactor facilitates contact between bittering agents present in a citrus juice feed and a hydrophobic bittering agents extraction fluid; a second membrane contactor may be used to extract bittering agents from the hydrophobic extraction fluid by use of a basic stripping fluid on the permeate side. In a second type, an immobilized liquid membrane containing hydrophobic extraction fluid supported within the pores of a microporous hydrophobic polymeric membrane is used to facilitate transport of bittering agents across the membrane.

Abstract: An apparatus for producing fine-textured soybean curd as placed in containers comprises means for filling a mixture of soybean milk and a coagulant into coagulating buckets, means for heating the mixture to coagulate the mixture into soybean curd, covering means for placing an inverted container over each of the buckets to cover an upper-end opening of the bucket without dewatering the soybean curd within the bucket, means for inverting the bucket and the container as placed over the bucket, and means for withdrawing the soybean curd as accommodated in the container from the bucket by moving down the inverted container.

Abstract: This egg breaking machine provides a means for separating egg shell from the liquid part of the egg. The eggs (1), along with the egg holder, commonly called a filler flat, containing thirty or less eggs, are placed into the egg breaker pan (3). At one end of the pan is attached a hinge (5) that is also attached to the upper section or egg support guide (6). The egg support guide has holes (7) that allow the egg tops (8) to fit through. With the eggs and egg holder placed inside the egg breaker pan, the guide is placed down on top of the eggs exposing the top section of the eggs. Placed on top of the support guide, there is an egg cutter (12) made from a flat metal plate attached to a horizontal support beam that rotates from a connecting rod placed at the end of the pan opposite the support guide hinges.

Abstract: The device described herein comprises a ladle type utensil having a handle attached to a substantially cylindrical cup having a bottom comprising either a flat or preferably a concave bottom in which a number of "domes" are set, which "domes" extend upward from the bottom of the said cup. Each dome has an opening at the crest thereof, which dome openings provide the only means for liquid to flow from beneath the cup into the interior of the cup. In the preferred modification there are seven of said domes, one being positioned in the center of the cup bottom and the others being arranged in a cricle around the central dome.

Abstract: A process for producing bean curd comprising the steps of cooling soybean milk and bittern individually to below the coagulating temperature of the milk, mixing the cooled milk and bittern together and filling the mixture into buckets, coagulating the mixture in the buckets by heating, and withdrawing the coagulated milk from the buckets and detwatering the coagulated milk to obtain formed bean curd. An apparatus for practicing the process comprises a mold box and a pressing closure each having in a required portion a multiplicity of holes not passing the coagulated milk therethrough but permitting the water contained in the coagulated milk to pass therethrough.

Abstract: A bean curd producing machine comprising soybean milk coagulating means, means for dewatering and shaping coagulated soybean milk and means for delivering bean curd shaped by dewatering. The coagulating means comprises a bucket conveyor disposed within a heating chamber and having coagulating buckets arranged in parallel rows, and a distributing trough disposed above the paths of travel of the buckets in all the rows thereacross and formed in its bottom wall with filling openings positioned immediately above the respective rows of buckets. The dewatering-shaping means comprises a bucket conveyor having press buckets arranged in parallel rows and each formed in a required portion with many dewatering apertures, a press bar disposed above the paths of travel of the press buckets in all the rows thereacross, and lids suspended from the press bar each by a spring, equal in number to the number of the press bucket rows and each provided for one press bucket.

Abstract: A yogurt separator device having in one form a flat blank of filter mesh made of synthetic resin and having openings of from 200 microns to 400 microns in size. The blank being formable into a yogurt-receiving container for separating the whey from the yogurt, and utilizing secured overlapping edge portions to maintain its container shape. In a modified form, a substantially similar blank made of liquid-impervious, resilient and flexible synthetic resin is formable into an external container for the filter mesh to provide a composite container which can be disassembled to flat form for re-use.

Abstract: Apparatus for separating and collecting different grades of grape juice from a continuous action, inclined helical screw dejuicer having a plurality of drip pans below the dejuicer barrel formed to convey different grades of grape juice to receiving troughs, at least some of the drip pans being adjustable longitudinally of the dejuicer barrel for selectively varying the nature and quality of the juice collected by each adjustable drip pan. The method contemplates adjusting the quality of each grade in the manner described, making it possible to collect the "first press" clear, uncolored juice pressed from colored grapes so as to be able to make white wine from red grapes.

Abstract: Apparatus for separating and collecting different grades of grape juice from a continuous action, inclined helical screw dejuicer having a plurality of drip pans below the dejuicer barrel formed to convey different grades of grape juice to receiving troughs, at least some of the drip pans being adjustable longitudinally of the dejuicer barrel for selectively varying the nature and quality of the juice collected by each adjustable drip pan. The method contemplates adjusting the quality of each grade in the manner described, making it possible to collect the "first press" clear, uncolored juice pressed from colored grapes so as to be able to make white wine from red grapes.

Abstract: The invention discloses an egg cracking device, which includes a pair of complementary egg support container parts. A pair of hingedly connected elongated handle arms are provided, one of each being connected to its egg container part, and being arranged to be moved from a closed position, in which the egg container parts abut against each other, to an open position, in which the egg container parts are moved apart. The device further includes biassing means urging the handle arms into the closed position; and a pair of egg cutter members connected to the egg container parts, and abutting against each other when the egg container parts are in the closed position. The egg cutter members are adapted each to grip a part of a cut egg shell and to keep the egg shell parts apart when the handle arms are pressed against the biassing means for opening the egg container parts.

Abstract: This invention concerns apparatus for the preferably continuous separation of fatty substance from a food material and in particular butter, wherein molten butter is irradiated with microwaves, characterized in that a layer of molten butter in a condition of laminar flow is irradiated, the thickness of said layer being less than the depth of penetration of the microwaves and the amount of energy imparted to the molten butter by the microwaves being such that irradiation raises the temperature of the molten butter only by a few degrees Celsius at maximum.

Abstract: A citrus fruit juice extractor wherein a whole citrus fruit is squeezed between a pair of opposed cups to force the juice-bearing internal portions of the fruit into a strainer tube and wherein an orifice or plunger tube is driven upwardly within the strainer tube concurrently to force juice and some minute solid material through the perforations in the strainer tube is disclosed herein. The extractor includes a juice collection manifold having separate chambers arranged along the length of the strainer tube to receive juice extracted through separate portions of the strainer tube. Since the juice expressed through the end of the strainer tube that is farthest from the cups is subjected to considerably less pressure than the juice forced from the upper end of the strainer tube adjacent the cups, such juice component collected in the associated lower chamber of the manifold has less undesirable fruit material suspended therein than that of the juice in the upper chamber of the manifold.