Abstract: A programmable controller controlled machine for extruding cellular food product between a rotory surface and a stationary surface, wherein the rotory surface is controllably repositioned between four axial positions relative to the stationary surface to obtain optimal product formation. Control is exerted over operating parameters in accordance with predetermined scales/ratios, at least some which can be adjusted during operation.

Abstract: A stainless steel tank has an inlet for food products such as pasta and a discharge end where the food product is discharged. A perforated cylinder is mounted to rotate within the tank and an auger is positioned within the cylinder to advance food product from the inlet to the discharge of the tank. The auger is fitted with a plurality of lifting baffles to extend radially inwardly from the cylinder between two adjacent flights of the auger to carry food products sidewardly and lift the food product out of water contained within the tank and allow the food product to tumble back into the water. Two manifolds extend into the tank beneath the perforated cylinder and have a plurality of apertures. A controller controls a supply of steam and a supply of pressurized air to selectively introduce steam and compressed air through the manifold apertures into the tank.

Abstract: Method and apparatus that automatically monitors the level of moisture absorbed in and adsorbed on the grain flow after the addition of a liquid conditioner. A moisture sensor is located downstream from a liquid applicator head and is capable of accurately measuring the total moisture absorbed in and adsorbed on the grain flow while said grain flow is freshly wetted. By monitoring the moisture level of the grain after the wetting process, the actual level of moisture present in the grain that has been imparted by liquid application is detectable. Therefore, the moisture detection serves as a check on the wetting process and provides adjustment capabilities rendering the conditioning process and resulting moisture contents of the grain flow more accurate than if the moisture content of the grain is detected prior to application of the liquid.

Abstract: A washed rice producing apparatus includes a frame; a first tubular member, arranged within the frame, for defining a rice-washing chamber therein for washing polished rice introduced therein from one end thereof, the rice-washing chamber having a discharge end portion; an agitating member, arranged in the first tubular member, for agitating the polished rice in the rice-washing chamber; a spiral member supported on the frame to be rotatable about an axis thereof for transporting washed, polished rice discharged from the discharge end portion of the rice-washing chamber while dewatering the washed polished rice; and a second tubular member provided in the frame to be rotatable about the axis and to externally surround the spiral member for defining a dewatering chamber in cooperation with the spiral member, the second tubular member including a circumferential wall having many penetrating holes formed therethrough for draining off water separated from the washed polished rice transported by the spiral member.

Abstract: A method and apparatus are disclosed for processing produce and particularly fresh vegetables for salads. The vegetables are stored in an area near the beginning of the process line, and the storage area is partitioned by vinyl strips to create a temperature gradient for different vegetables. The vegetables are first cleaned on mesh conveyors under high pressure nozzles that spray chlorinated water at the desired storage temperature of the vegetables. A trimming table includes a lower conveyor for moving the vegetables for hand processing. An upper, cleated conveyor carries the vegetables to a slicer. Another cleated conveyor lifts the sliced vegetables vertically into a hopper where they are mixed with cooling water that then flows through a significant horizontal length of pipe. The vegetables move to shaker tables that provide the bulk of the dewatering and then vibrate the vegetables into a single layer for air drying.

Abstract: The housing of a strainer for washed vegetables includes a top open end a bottom opening. The housing has a rotary member at the top and a closing member at the bottom opening. The closing member comprises a device for holding the water from the washed vegetables and which device is reversable to form a seal bottom. The housing can serves as container for storing things. The rotary member can serve as chopping board.

Abstract: An apparatus and method for separating peas based upon differences in density. The apparatus includes a flow trough having a flow manifold. A pump takes water from a reservoir and delivers the water to the flow manifold. A flow nipple having a lip portion extending into the flow manifold and turning vanes within the flow manifold distribute the water to create a substantially laminar flow. Fixed and pivotable water deflectors at an inlet portion of the flow trough establish a linear, laminar flow of water along the flow trough. A hopper and conveyor combination deliver a stream of peas to an adjustable plate member positioned in the laminar flow of water in the flow trough. The peas carried by the laminar flow of water descend off of the plate member into a separating chamber where peas having a high density range settle into a first collecting chamber and peas with a low density range settle into a second collecting chamber.

Abstract: An apparatus for automatically increasing the moisture content of seed grain up to a target moisture content preparatory to planting in order to promote early germination of the seed grain. The apparatus includes a hopper for holding untreated seed grain, a grain conveying means for transfer of the grain from the hopper past a moisture sensing station, a seed grain wetting station, a mixing area, and a discharge chute for discharge of treated seed grain. The moisturizing medium can be water alone or water mixed with other suitable ingredients such as nutrients or a surfactant. At the moisture sensing station, the moisture of the untreated seed grain is continuously monitored. A calibrated moisture sensor generates an electronic signal proportionate to the moisture content of the seed grain. This signal is used to control the application rate of the wetting mixture.

Abstract: In a method and apparatus for washing or peeling tuberous products including providing a bed of rotatable driven brushes in a container, supplying liquid into the container such that the undersides of the brushes extend into the liquid, disposing the tuberous products onto the brushes at one end of the bed and rotating the brushes to transport the tuberous products to the other end of the bed while cleaning the tuberous products, the improvement comprising contacting the tuberous products above the bed and along the length of the bed to slow down the transport speed of the tuberous products without decreasing the rotational speed of the brushes. The step of contacting comprises providing a plurality of freely pivotable flaps, brushes, grinding rolls, a brush plate an endless belt with cleats or the like above the brushes, with the lower ends thereof spaced apart from the tops of the brushes.

Abstract: A food washing attachment device (10) for suspending food (62) above a faucet (50) in the course of washing. The washing device (10) includes a bag (12) and rings (26-32). The rings (26-32) are used to solely support bag (12) so that the users hands maybe free to massage the bag body (18) during washing if desired. In preferred forms, the device (10) includes a sprinkler assembly (16) having a sprinkler member (34) attached to nozzle end (54) of faucet (50) by ring clamp (46). The lower end (40) of sprinkler member (34) supports ring (30and converts a stream of water into a shower of droplets. The rings may be connected either to sprinkler assembly (16) or faucet (50) or taps (58-60) or some combination thereof, for solely supporting the device (10).

Abstract: An apparatus for cutting bean curd into pieces of the fixed size and packing them. This apparatus does automatically: the transporting, cutting and packing of bean curd under water in a water tank. Therefore, this apparatus requires no manual operation, is sanitary, involves high production capacity and is free from production of bean curd of broken shape.

Abstract: An apparatus for cutting a work object utilizing high pressure fluid. The apparatus includes an orientation conveyor which is operable to transport and selectively position the work object in a work station; a water manifold is mounted at the work station and is operable to move along a predetermined path of travel and to deliver a stream of high pressure fluid in the work station to cut the work object; and a control system is borne by the apparatus, and is adapted to coordinate the operation of the water manifold and the orientation conveyor such that the orientation conveyor positions the work object in the work station for a predetermined period of time and the water manifold is energized and directed along the path of travel to cut the work object in a predetermined pattern.

Abstract: The invention provides novel feedstuffs for ruminants comprising an edible water insoluble salt of an edible higher fatty acid, free fat, excess of the salt-forming metal, and optionally a further nutritional material, expecially a proteinaceous feedstuff such as soya bean meal. Such feedstuffs may be produced by forming a mixture of a basic oxide such as calcium oxide, a mixture of fatty acid and triglycerides, water and optionally the further nutritional material, and allowing the oxide to react with the acid to form the water-insoluble salt. The hot reacting mixture is spread out so that water evaporates spontaneously and a friable product is obtained. The process is operated continuously.

Abstract: This invention is an apparatus and method for automatically adjusting the moisture content of feed grains to a relatively constant target level. As the grain is transported into, or within the feed manufacturing process, a sample is diverted through a continuous flow moisture sensor. The sensor generates an electronic signal proportional to the moisture content of the grain. This signal is used to control the application rate of a surfactant--water mixture, or of water alone. The water may be either in the form of steam or, as a hot or cold liquid. The grain then enters a mixing or contact chamber, into which the water is metered at a rate that is proportional to the moisture content of the incoming grain. The treated grain will have a relatively constant moisture content, eliminating one of the largest variables in the manfuacturing of livestock feeds.

Abstract: Method and apparatus for maintaining or restoring freshness of vegetables wherein at least part of the vegetable body is immersed into low temperature water supersaturated with air dissolved therein by blowing air in water through pores having a size range of from 0.1 to 10 microns in diameter.

Abstract: A batch mixing process for the preparation of a beverage syrup which results in a requirement for significantly lesser quantities of water in the syrup mixing process, primarily by reducing the amount of rinse water required to rinse between the mixing of the separate components of the beverage syrup. The syrup batching loop employs a main syrup tank and a subsidiary premixing tank for premixing selected components of the beverage syrup with a quantity of water to dilute each premixed component. A feed line extends from the premixing tank to the syrup tank, such that after dilution, each diluted premixed component can be pumped therethrough from the premixing tank to the main syrup tank.

Abstract: A counterflow washer and cooler for processing cottage cheese curd and whey material comprising a horizontal housing, and a material and fluid blender rotatable mounted in the housing. The blender includes a rotatable shaft having at least one material lifting and conveying assembly rigidly mounted thereon having a material supporting surface and a guiding and conveying wall for moving material longitudinally through the housing in counterflow to the direction of flow of a washing and cooling fluid passing through the housing.

Abstract: An appliance for washing and spin-drying lettuce, vegetables and similar produce, comprising a basket that separates into at least two parts and is rotatable about a horizontal axis of symmetry internally of a container fitted uppermost with a removable lid. The basket is rotated, supported, and held in alignment by relative driving and idle trunnion assemblies fitted to the two opposite side walls of the container.

Abstract: The invention concerns a process and an apparatus for the continuous heat treatment of foodstuffs. Unlike in known cooking or boiling installations with a substantially homogeneous temperature control of the heat carrier in the form of water, a multizone installation comprising preheating, boiling and recooling zones is suggested, through which the foodstuffs to be treated are passed successively. The heat carrier is conducted through the recooling zone in a direction counter to the conveying direction and then, bypassing the boiling zone, is supplied to the preheating zone leading to a temperature rise in the latter due to the thermal energy passing to the heat carrier during the recooling process. The energy demand is covered by the heat supplied to the boiling zone, which also operates in the countercurrent principle with the aid of circulating means.

Abstract: The invention concerns a machine for treating produce for peeling it, in particular a nut-husking machine. This machine comprises a tank (1) with a cylindrical wall, a rotary disk (10) dotted with a plurality of teeth (16) projecting above the disk by an adjustable height, means (4-9) for driving the disk into rotation, a sliding gate (24) to recover the processed produce, means for evacuating the wastes and liquid that include a passage (15 ) on the disk circumference, a ring (21) in this passage and a bottom (2) associated with a spout (3), and means distributing the liquid which include a distributor (12) fixed to the center of the disk (10) in order to eject the liquid at the disk in the centrifugal direction.

Abstract: An apparatus for rinsing extruded pasta product in a container to remove surface starch from the pasta. The apparatus includes a conveyor on which containers holding a portioned amount of extruded pasta product are conveyed upright in single file, a manifold for introducing hot rinse water into the containers, and a rotary draining unit in which the water-filled containers are first inverted to drain off the rinse water and are then returned to an upright position for transfer to additional processing operations such as sauce filling, container sealing, retorting and cooling. A stationary slide plate is provided between the conveyor and the rotary draining unit, and reciprocating arms are mounted adjacent the slide plate to move the water-filled containers from the conveyor across the slide plate and into the rotary draining unit. The rotary draining unit includes a pair of horizontally extending support surface mounted equidistant from and parallel to a central shaft around which the support surfaces rotate.

Abstract: An apparatus for automatically manufacturing bean curd and at high production efficiency, free from sticking together of the cut pieces of bean curd and from the propagating of germs. This apparatus comprises a coagulating tank, a bean curd cutting device, a separating device and a packing device. Processes by these devices are carried out in hot water of the temperature at which various germs can not live so that bean curd in a germ-free condition can be produced. Unlike previous devices, both the cutting and packing devices function with hot water keeping the bean curd continuously covered. In this manner the integrity and cleanliness of the bean curd is maintained.

Abstract: In a peeling machine for peeling fruit or vegetables, for example a continuously operating roller peeling machine which comprises motor-driven peeling rollers and a device, driven independently of the peeling rollers, for metered conveyance of the fruit or vegetables to be peeled, through the machine, the quality of the peeled fruit or vegetables and the peeling performance are decisively influenced by controlling the speeds of the conveying device and of the peeling rollers and also controlling the input rate of fruit or vegetables to be peeled. In order to make the control not solely dependent upon the judgement of the operator of the machine, the magnitude of the input quantity of the fruit or vegetables and of water supplied to the machine and also of the water containing peelings discharged from the machine are measured.

Abstract: An apparatus for blanching and cooling vegetable products comprises a perforated product conveyor belt having an upper belt run which extends and travels through a treatment tunnel defined in a casing of the apparatus. A layer of vegetable product is transported on the upper belt run through successive treatment zones defined in the treatment tunnel. The treatment zones are provided with arrangements of spray nozzles which are located to spray liquid onto the upper belt run and the layer of product thereon. The nozzle arrangement comprises upper nozzle units adapted to spray liquid on the top surface of the product layer, and may also include lower nozzle units adapted to spray liquid onto the underside of the perforated upper belt run. In a blanching zone, the product layer is sprayed with a blanching liquid which is recirculated and maintained at a desired blanching temperature. The blanching zone is followed by a cooling zone in which the product layer is cooled by spraying a cooling liquid thereon.

Abstract: The invention relates to a method for macerating and wet-crushing brewing ingredients, wherein the brewing ingredients are continuously taken from a supply container. Subsequently substantially equal portions of the brewing ingredients are conveyed along a circular path, and an excess of macerating water is added thereto. The excessive macerating water is collected and discarded, whereupon the brewing ingredients are fed to a wet-crushing mill. A simplification of known methods, and of the structure of known apparatus for carrying out such method is achieved by the provision that the macerating process is carried out exclusively during transport of the brewing ingredients along the circular path, and that the macerated brewing ingredients are then immediately fed to the wet-crushing mill.

Abstract: A continuous process and apparatus for producing quick cooking rice or vegetables are provided. Such rice or vegetables produced according to the present invention require only approximately 3 to 5 minutes swelling time in hot, not boiling, water to prepare for consumption. The rice and vegetables produced by this process are also high in nutrients in that very little removal of starch or other nutrients occur, with consequent minimal water fouling. The process involves contacting rice or vegetable pieces with water or steam until the rice or vegetable pieces are completely gelatinized and then drying the rice or vegetables.

Abstract: A process and system for preparing vegetable oilseed meal for subsequent solvent extraction of the contained vegetable oil, comprising a screwpress section and extruding/expanding section, a common worm shaft (10, 11) rotating within a perforated barrel wall section (14) and a non-perforate barrel wall section (18) connected by an annular member (16) with water injection nozzles (17) therein. Meal enters at inlet (13); oil is extracted through wall (14); the meal enters section (18) at increased temperature and moisture content; its temperature is then increased further to a level at which the increased moisture content will flash off as the meal leaves the restricted orifice (19) thus increasing the porosity and extractability of the meal.

Abstract: Method and apparatus for pasteurizing appropriately sized discrete fresh food pieces are disclosed in which a finite portion of the food pieces is retained in an essentially immobile condition within a confined treatment zone while heating and cooling fluids are sequentially passed in direct contact through the food pieces for providing rapid heating thereof to a pasteurization temperature and similarly rapid cooling to a near ambient temperature so as not to significantly degrade the organoleptic quality of the fresh food pieces.

Abstract: A vegetable peeler is provided which can be attached to a water faucet, allowing the user's hands to be freed for handling the vegetable and for the vegetable peels to be washed clear of the peeling blades through the action of water flowing out of the faucet.

Abstract: An apparatus for washing slices of a tuberous plant, in particular potatoes comprises a pre-washing unit with a water inlet. The slices are discharged by a slicer which is accommodated in said pre-washing unit. The apparatus further comprises an elongated rotatably supported washing tube connected to the pre-washing unit, and a vibrating sieve following the washing tube for conveying the slices. Said vibrating sieve is mounted above a receiving tank with an outlet and includes three sections. The first vibrating sieve section is adapted to separate shreds from the slices, the second vibrating sieve section comprises a re-washing unit connectable to a water supply, and the third vibrating sieve section is adapted to remove surface water from the slices.

Abstract: A greens or vegetable washing and drying machine has a spinner basket removeably receivable on a spinner table comprising part of a housing assembly including means for spraying pressured household supply water into the basket for washing. The pressurized water is also utilized to run a water turbine for rotating the spinner table and the spinner basket received thereon after the greens, vegetables or other food products have been thus washed.

Abstract: Apparatus for removing stems from picked green peanuts and for removing dirt and debris therefrom. Green peanuts are fed into a destemmer having a sloping plate with a plurality of slots through which rotating slotted destemmer wheels project. The stems are caught in the wheel slots and separated from the peanuts as the wheels rotate through the plate slots. The destemmed peanuts are deposited in a washing tank in which rotating cylindrical brushes force the peanuts under water, removing dirt and debris. The peanuts move to an upwardly inclined conveyor belt which carry the peanuts to a packaging station.

Abstract: A deluge water type vegetable blancher is disclosed which comprises an elongated tank, a conveyor above the tank to carry vegetables longitudinally of the tank, a flood/deluge system adapted to water blanch the vegetables upon the conveyor, drain lines in the tank to discharge the blanching water, a filter receiving the discharged water from the drain lines to continuously filter and recirculate the blanching water and one or more pumps including water heaters to supply hot water at substantially constant temperature throughout the entire flood/deluge system.

Abstract: An onion peeling machine having a wheel for transporting the onions past a series of stations, where the onions are topped and peeled, the outer skins slit longitudinally of the onion, and the skin removed by water jets. The machine also includes separation means to separate the peeled onions from the skins.

Abstract: Peel oil is extracted from whole citrus fruit by means of a plurality of parallel horizontal toothed rolls. The toothed rolls define bights between them for reception and support of whole citrus fruit. Each roll comprises a shaft carrying a series of thin parallel rings each ring having a continuous series of pointed teeth on its periphery. A motor rotates the rolls in the same direction at different speeds. Water spray nozzles are spaced above the rolls to deliver relatively coarse sprays against the outer surface of each whole citrus fruit to carry away peel oil produced by the pointed teeth of the rings.

Abstract: A plant for the preparation of fodder comprising a portion of solid foodstock in the form of grains or kernels and a portion of water. The plant includes a silo for the solid foodstock, a device for removing the solid foodstock from the silo, a conveying device for conveying the solid foodstock removed from the silo, a crushing mill which receives and crushes foodstock conveyed by the conveying device, and a mixing vessel for the mixing of the crushed solid foodstock and the water. A siphon is mounted between the conveying device and the crushing mill, the siphon being provided with water supply conduits at the inlet and outlet sides of the siphon.

Abstract: A process and apparatus for killing organisms in situ within a host by means of successive short-duration high-current-density pulses of electricity of alternately opposite polarity. These pulses are passed through the host and concomitantly the organisms for a period of a few seconds. The cellular structure of the host is not destroyed, nor is the temperature thereof appreciably elevated. The current is conveyed to the host from electrodes immersed with the host in a weak electrolyte. The pulses are formed by phase-controlled thyristors.

Abstract: An apparatus for removing decayed portions from the exterior of potatoes is disclosed. The potatoes are supported and advanced on a series of rollers some of which include a plurality of resilient fingers which disrupt the decayed portions of the potato surface while leaving the remaining portions of the surface intact, and then advance the potatoes relative to a plurality of water spray nozzles, said rollers adapted to orient the potatoes so that the entire surface of the potato is subjected to spray emanating from said nozzles. The water sprays have sufficient force to disrupt and remove decayed portions of the potatoes while leaving the remaining portions of the potatoes substantially intact.

Abstract: An apparatus and method for dispensing individual orders of a hot food product. The apparatus is designed to use a food product provided in a dehydrated form, such food product being readily reconstituted by the addition of a liquid. The apparatus includes a mechanism for delivering an amount of dehydrated food product corresponding to the size of an individual order, a chamber and system for rehydrating the product, a mechanism for cutting rehydrated product forced out of the chamber, a cooking device for the severed product, and a conveyor for deliverying cooked product. The invention further provides a lever that combines a closure for a carrier of dehydrated product with a shower head for furnishing water for reconstituting the product, and provides a device for cooking and for conveying rehydrated product.

Abstract: A machine for accomplishing the removal of leaves and other unwanted portions from vegetables comprising an elongate shear bar having two opposed, machined edges and a pair of elongate members mounted for rotation in close proximity to the machined edges. Each of the elongate rotary members are of the approximate length of the shear bar, and each has at least one helically configured raised portion extending along a substantial portion of its length, with the raised portion of each rotary member being arranged to operate close to the respective machined edge of the shear bar, such that a shearing action can be accomplished without damage to the vegetables.

Abstract: An apparatus for cooking large quantities of a food product such as corn. To ensure that the individual particles of the food product being prepared will not stick together and will be uniformly cooked, each particle is surrounded by water at a controlled elevated temperature during the cooking cycle. Mechanical agitation of the product during cooking is not necessary and steeping can be accomplished within the cooking vessel.

Abstract: The invention relates to an automatic machine for peeling hard-boiled eggs.The machine comprises a frame 3, a rotating stand comprising a plate 14 mounted at an end of a vertical shaft 7 rotating in a bearing 4, hard-boiled egg receiver cups 17 suspended around said plate 14, a chute 26 for conveying hard-boiled eggs, an upper carrier plate 26 for a return jack 21 and sleeves 27 distributed at the periphery of said plate and through which a series of vertically displaceable tools may slide, and a return plate 23 fixed at the end of the rod 22 of the jack 21 and adapted to control the displacement of the tools which are urged in the direction of the stand by compression springs.Application in the automatic peeling of hard-boiled eggs on the industrial scale.

Abstract: Batch method and apparatus for treating foodstuffs, especially dried proteinaceous products such as shrimp, with a liquid, especially with an aqueous rehydration medium under automatically controlled conditions of temperature, pressure and time.

Abstract: Apparatus for continuously processing produce such as fruits and vegetables. The produce is heated by being fed into a pipe coil immersed in hot water and is sucked from the coil by vacuum into an expansion chamber where it is subjected to cold water which then travels with the treated produce under the influence of the vacuum. The cold water traveling with the treated produce is thereafter separated from the produce and is returned to the cold water source.

Abstract: An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12.degree. C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.

Abstract: Crop foods such as peanuts, soybeans, peas, and the like, are ground and processed in a rapid, continuous, in-line production system. The food material is converted into a thermally processed slurry rapidly by mixing the ground food with hot water and steam and then quickly cooling the slurry, preferably in a vacuum chamber. The heat treatment stops the activity of enzymes which normally produce undesirable flavors and odors in mixtures of water and ground peanuts and other foods. The rapid cooling treatment prevents damage to protein content and simultaneously strips away any raw peanut flavor that may have developed. The continuous process produces a slurry of peanuts, or the like, without the characteristic raw peanut flavor, and the bland slurry can be further processed by drying to produce a useful food product such as flour, food extender, or the like.

Abstract: The method and apparatus for extracting oil from the peel of whole citrus fruit accumulates a plurality of rows of citrus fruit articles and then causes mass movement of said accumulation to displace a similar group of whole fruit articles being processed in troughs or pockets between power-driven parallel toothed rolls. The accumulation may be accomplished by means of a movable barrier gate near the lower end of an inclined chute on which the fruit articles accumulate.

Abstract: Apparatus for slitting the upper surfaces of a plurality of parallel rows of proofed dough pieces on a conveyor, including a plurality of spray nozzles respectively in general vertical alignment with the longitudinal midline of the path of each row of proofed dough pieces, a supply of fluid for the nozzles and sprayable thereby in a stream against the upper surfaces of the proofed dough pieces, sensing mechanism for sensing the arrival of the rows of proofed dough pieces between the nozzles, and control mechanism responsive to the sensing mechanism for causing each nozzle to impinge a stream of fluid upon the skin of the associated row of proofed dough pieces as they arrive therebeneath.

Abstract: A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a first confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the first confined zone. A stream of heated gas and condensables is introduced into the first confined zone to buoy up, flex and help propel the sheet of surface - texturized protein through the confined zone where additional texturization takes place.

Abstract: A completely automatic asparagus peeling machine comprises a material feeding means vibrating with high frequency, a parallel guide means, a conveying means and an automatic peeling assembly.The material feeding means with its high frequency vibration permits a heap of asparagus to successively fall down on a parallel guide means, and asparagus moves forward therefrom successively one at a time by means of the upward and downward movement of the parallel plates in the parallel guide means until dropping on the conveyor belt of a conveying means, thereby advancing to the inlet opening of an automatic peeling assembly for proceeding automatic peeling operation.