Abstract: A method for improving the waste treatment of industrial bakery plant effluent by taking clarified effluent which has been subjected to pH changes to form sludge in a primary clarifier, removing said effluent from the initial sludge in the clarifier, and circulating it after sludge separation therefrom into a series of three underground tanks where a solution of activated anaerobic bacteria is metered. The residence time, for the effluent and bacteria in said tanks is 48 to 72 hours at a temperature of 28.degree. C. to 48.degree. C. Thereafter, the treated effluent is recirculated once again to a lower clarifier which feeds any sludge formed into a sludge concentration tank, while the aqueous effluent remaining is further processed in a sand filter, an ozonator, and a reverse osmosis unit to achieve a BOD level of below 150 (mg/l) and a COD level of below 80 (mg/l).

Abstract: An arrangement for allowing comestible products to be conveniently heated in a disposable pouch. A kitchen utensil is constructed with a top rim shaped to support the disposable pouch containing a packaged comestible. The disposable pouch has an outer periphery at least as large as that defined by the top rim of the utensil such that the pouch is supported by the top rim of the utensil while it is being heated therein. In a first embodiment, an electrical heating element is provided as an integral part of the base of the utensil, while in a second embodiment a cover for the utensil also has an electrical heating element constructed as an integral part thereof. In several embodiments, the pouch has one or more electrical contacts to complete circuits to the heating elements such that the latter cannot be activated until a pouch is properly placed on the utensil.

Abstract: Particulate material to be aromatized is fed to the circumferentially grooved surface of a rotating wheel which carries said material from the in-feed to the discharge stage of its rotation during which travel the material is injected with a predetermined quantity of an aroma-enriched carrier liquid.

Abstract: A horizontal filler comprising a rotating turret supporting open-top containers and mounting a turntable for receiving a falling stream of particulate material is provided with tiltable trays on said turntable disposed to collect individual divided amounts of material from said stream for discharge gradually and individually into respective ones of said containers.

Abstract: The invention provides a sprayable plant care composition which, in its preferred aspects, comprises a continuous aqueous phase comprising gelatin hydrolysate, urea, dissolved phosphorus and potassium salts, and an amount of preservative effective to prevent microbial growth in the composition; a dispersed phase comprising orange peel wax and glycerol as a diluent for the wax; and an emulsifier comprising polyoxyethylene (20) sorbitan monostearate in an amount effective to provide a stable emulsion and provide a cleansing action when the composition is applied to the foliage of a plant. When applied as a spray to plant leaf surfaces, the composition produces an attractive shine and an appealing aroma, provides plant nutrients absorbable by the leaf, and serves as an effective rinse to cleanse the leaf.

Abstract: A laminated container structure in which a peelable coupon or the like forms an integral portion of the outer ply of the container wall and is defined by a perforated tear outline. In one embodiment, a release agent is coated on the back of the coupon area to prevent adherence of the coupon to the adhesive joining together the outer and inner plies of the container. In another embodiment, the inner ply is formed of cylinderboard adhesively fastened to the outer ply, the perforate coupon tear outline extending through the outer ply, adhesive and outermost layer of the inner ply so that peeling of the coupon will not remove the inner layers of the inner ply and thus not destroy the integrity of the container.

Abstract: A dessert preparation which comprises a dessert base powder and a food material such as pieces of a starch-based material, which food material has a texture different to that of the dessert base powder and has thereon a coating which renders the food material substantially nonabsorptive of moisture. The preferred coating is chocolate, particularly couverture chocolate.The dessert preparation is suitable for making, using milk and/or water, a dessert product having contrasting textures which remain stable to the taste for a period of several hours.

Abstract: A jar pick-up assembly having a plurality of pivotal fingers insertable into the mouth of a jar when in a closed retracted condition and expandable within the jar to engage interior jar surfaces is provided with an annular stabilizing member adapted to bear on an exterior surface area of the jar and in cooperation with said fingers to grip the jar in clamp-like fashion as the jar is being lifted and carried from one location to another.

Abstract: The process disclosed herein decaffeinates an aqueous caffeine solution by contacting it with a solid caffeine adsorbent which is made more selective to caffeine by a thin layer of a water-immiscible, caffeine-specific solvent. The caffeine is selectively extracted from the aqueous solution, leaving the solubles necessary for a good tasting beverage, by the solid adsorbent. Because the solvent is selective, the coated adsorbent likewise shows selectivity.

Abstract: A laminated carton comprising a paper board substrate and an outer paper ply including a peelable section in the paper ply defined by a perforated tear outline providing a leading edge, said ply being bonded to the substrate by a water soluble laminant coated with a release agent in a pattern which includes voids in the coating at said leading edge, said voids being shaped to provide variable adhesive bond between said plies as peeling of said section is initiated after application of moisture to the area of said leading edge to dissolve said laminant at said voids.

Abstract: A taffy-like confection is prepared from an admixture of a sugar melt having at least 40% fructose and a surface active agent. The confection contains granulated gasified candy suspended therein.

Abstract: A closed pressurized container for producing a carbonated beverage of superior quality by providing for contact therein of water and a solid carbonation source. The pressurized container is designed to withstand the pressures and temperatures generated during the preparation of a carbonated beverage from a solid carbonation source. In a preferred embodiment, the container is a rigid receptacle in the shape of a wide mouth bottle adapted to receive a large cap or cover. A perforated basket is mounted inside the cover, and is accessible to water in the bottle when that vessel is turned upside down to an inverted position. A spring loaded, manually operated valve is provided in the cover to permit venting of carbon dioxide from the interior thereof after the water-based mixture within the container has become sufficiently carbonated by absorbing carbon dioxide released by contact of water with the solid carbonation source.

Abstract: A freeze-dried soluble coffee product in the form of particles or granules and having a microporous structure is prepared by prechilling a metal plate in a liquid refrigerant, immersing the plate in aqueous extract of coffee solids, reimmersing the plate in a liquid refrigerant, removing the frozen particles in the form of flakes from the plate, grinding and freeze-drying the flakes to produce frozen extract particles with reduced entrainment losses. The product so prepared has a unique porosity and is capable of sorbing, retaining and releasing volatile aromatic compounds.

Abstract: In cartons made from laminated packaging material wherein a peelably removable section of the outer ply is defined by a weakened tear line and said section is unadhered to the substrate, resistance to unauthorized tampering or removal of such section from said container is achieved by utilizing a water soluble adhesive as a laminant and including a border area of said section at the starting point of the tear outline within the area of adherence by said laminant to thus require application of moisture to said border area to dissolve said adhesive at said area before the tearing away of such section can be accomplished.

Abstract: The object of the invention is to provide an improved process for recovering caffeine adsorbed on activated carbon.Caffeine removed from the commercial decaffeination of vegetable materials and extracts can be effectively removed from the extraction solvent, or can be purified, by the use of activated carbon. Unfortunately, the caffeine is tenaciously held by the carbon and none of the techniques currently available for removing the caffeine is wholly satisfactory.The recovery of caffeine from activated carbon is accomplished according to the present invention by employing a liquid, food-grade caffeine solvent which comprises an organic acid or alcohol, and which is capable of competing for the active sites on the carbon occupied by the caffeine to displace at least a portion of the caffeine which is then dissolved in the solvent. After the desired period of contact, the caffeine is separated from the solvent.

Abstract: Gasified candy which produces a more pronounced popping sensation is prepared by maintaining a sugar melt at a temperature of below about 280.degree. F. during gasification. This product contains observable gas bubbles with a majority of the large bubbles having a diameter greater than about 225.mu. which is substantially larger than those in the gasified candy produced heretofore.

Abstract: A process for the preparation of carbonated beverages by the consumer is disclosed. Water is contacted with carbonated ice and, optionally, flavored syrup in a closed pressure vessel whereby superatmospheric pressure is created and a carbonated liquid is produced. Soft drinks prepared by this method have a degree of carbonation substantially the same as the bottled or canned product available commercially.

Abstract: The object of the invention is to provide a dog food of improved acceptability.Dog foods, no matter how nutritious, must be palatable for the dogs to receive the proper nutrition. This invention provides a dog food of improved palatability by the use of amino acid palatants selected from the group consisting of L-phenylalanine, L-tyrosine, L-tryptophan, L-methionine, L-arginine, L-isoleucine, L-leucine, L-serine, and any combination of these. The palatant is employed in any effective amount, usually from 0.001 to 0.8 wt. percent, on dry, intermediate-moisture, or canned dog food.

Abstract: An injection molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. An injection mold for forming the solution into suitably shaped pieces of candy is prepressurized at a superatmospheric carbonation pressure prior to the injection therein of the confectionary solution. The solution is then injected into the mold at a pressure substantially above the superatmospheric pressure in the carbonation vessel. The solution is then allowed to cool and solidify in the pressurized mold, producing regularly shaped pieces of carbonated candy.

Abstract: A laminated or multiple-ply structure comprising an inner wall of a substantially rigid material and an outer wall of a thin generally pliant material, such as a glossy finished paper, adhesively fastened thereto by a suitable adhesive or glue. A plurality of artifact receiving pockets are formed in the thin outer wall of the container, with each pocket being formed through the intermediary of a suitable perforation configuration formed therein. Each perforation configuration includes slits penetrating through the outer wall material and defining a pocket by a plurality of discontinuous slits extending along the semicircular peripheral edge of the pocket.