Abstract: A freeze and thaw stabilized potato salad product and method of producing e same wherein the salad dressing incorporated in the potato salad has a hydrocolloid, e.g. gelatin, added thereto to effect stabilization and prevention of the separation of oil from the salad dressing upon thawing of the frozen potato salad containing such modified salad dressing.

Abstract: A slide fastener including a first elongated guide member with a longitudlly extending closure edge that is incrementally forced into intimate engagement with a longitudinally extending mating edge of a second elongated guide member in response to movement of a slide member. Opposite longitudinal edges of the guide members are adapted for attachment to the edges of flexible sheets of material that are to be joined. Distributed along the mating edge are a plurality of removable male coupling elements that enter and latch with female coupling elements distributed along the closure edge in response to movement of the slide member. The coupling elements comprise resilient latching portions formed by spaced apart resilient spring legs that are compressed by the female elements during entry thereinto and expand into latching engagement therewith after complete entry. Preferably, the female elements define openings that have smaller dimensions than the spacing between the resilient legs of the latching portions.

Abstract: A method of stabilizing oxidation susceptible food against oxidation comprising adding to the food a synergistic antioxidant composition comprising a synthetic phenolic-type antioxidant, butylated hydroxyanisole (BHA), and the solids (or solids and liquids) from certain naturally occurring spices or herbs.

Abstract: A process for producing compacted, dehydrated, uncooked cabbage of increa density comprising subdividing fresh cabbage, treating the subdivided cabbage with aqueous sodium metabisulfite solution, removing the excess sodium metabisulfite solution, hot air blanching the cabbage, partially dehydrating the cabbage with heated air until its moisture content is reduced to about 5-8 percent by weight, partially rehydrating the cabbage to a moisture content of about 10 to 20 percent by weight with an aqueous solution of a food grade surface-active agent, equilibrating the solution of surface-active agent throughout the cabbage, compressing the partially rehydrated cabbage at a pressure of about 50 to 200 psi to obtain a compression ratio of about 7:1 to 15:1, redrying the compressed cabbage with heated air at about 55.degree. to 65.degree. C.

Abstract: An improved method of producing crisp, non-rubbery, reheated french fried tatoes which are frozen for storage purposes after being fried in deep fat and subsequently reheated by means of microwave oven heating without employing additional hot air heating. The improved properties result from a partial dehydration in a hot air oven or a combination of microwave oven heating and hot air oven heating prior to deep fat frying to complete the cooking of the french fried potatoes prior to freezing thereof.

Abstract: A free-flowing, freeze-dried salad dressing mix containing a high proportion of salad oil which is reconstituted by mixing water only therewith to produce a spoonable salad dressing, and method of preparing the mix. Also, the compressed, freeze-dried salad dressing mix, which reconstitutes easily to a spoonable salad dressing by mixing water only therewith.

Abstract: Process of making an instantly rehydratable, non-caking, storage-stable, dehydrated fruit juice product, especially orange juice, grapefruit juice, and pineapple juice, by removing a substantial portion of the supernatant liquid portion of the fruit juice separated from the sediment portion by centrifuging of the fruit juice, then dehydrating the sediment portion either alone or with a small portion of the supernatant liquid portion remaining with the sediment portion. Citric acid and sucrose may be added to the dehydrated sediment portion prior to hermetic packaging or at time of rehydration.

Abstract: An apparatus and method for testing the mechanical endurance of a slide fener by determining the number of cycles of opening and closing which the slide fastener is capable of undergoing while being subjected to preselected degrees of loading in both the transverse and longitudinal directions before jamming or other malfunctioning occurs.

Abstract: Method for preventing the escape of liquid nitrogen and nitrogen gas from an apparatus for treating materials with high energy ionizing radiation while the materials are being maintained at temperatures below about -40.degree. C. with liquid nitrogen comprising using a packing made of filaments of poly (p-phenylene terephthalamide) at the joints in the liquid nitrogen conduit.

Abstract: Method of compacting freeze-dried particulate foods comprising partially freeze-vacuum-dehydrating a food in particulate form to an average moisture content of about 10-35 percent, irradiating the frozen partially freeze-vacuum-dehydrated food with microwaves to rapidly distribute the remaining mositure from the frozen cores of the food particle throughout the food and thereby to uniformly plasticize the food, compressing the irradiated food to from about 5 to about 50 percent of its volume prior to compression, and thereafter redehydrating the compressed food to from about 1 to about 5 percent moisture content. The food particles may be either uncooked or cooked prior to partial freeze-vacuum-dehydration thereof, but will preferably be uncooked in the case of a vegetable and cooked in the case of a meat. The final redehydrated, compacted food mass may be hermetically sealed in moisture-impermeable containers to impart long-term storage stability thereto.

Abstract: A field range, primarily for cooking out-of-doors, comprising a removable ter shell capable of easy and quick locking and unlocking with respect to the frame of the field range cabinet and easy removal from the frame to facilitate cleaning of the interior walls of the field range oven and the horizontal and vertical support elements of the frame.

Abstract: A warp knit fabric containing weft inserted protective yarn-covered activd-carbon yarn which is particularly adapted for use in clothing for protection of the wearer against toxic chemical vapors or gases, the toxic vapors being sorbed by the activated-carbon yarn portion of the weft. Non-carbon yarns are used in the warp.

Abstract: An adjustable helmet suspension system for varying the height at which a met is worn on the head. A doubled strand of braid, or other type of cord, supports the suspension straps of the helmet suspension system. The doubled strand of braid is made adjustable in circumference, thereby controlling the degree to which the helmet suspension straps are drawn in over the head of the wearer. Adjustment of the circumference of the doubled strand of braid is accomplished rapidly by means of a hook and pile type fastener, the hook portion of which is attached to the ends of the doubled strand of braid while the pile portion is attached to the upper surface of one of the straps of the helmet suspension system.

Abstract: Compacted, freeze-dried cottage cheese which is readily rehydratable to form an acceptable reconstituted cottage cheese food product, and method of making the same involving blending a freeze-dried, low milk fat (dry curd) cottage cheese and a freeze-dried, high milk fat (creamed) cottage cheese, preferably in about equal proportions, and compressing the resulting blend to a compression ratio of from about 3:1 to about 4:1.

Abstract: A method of determining the amount of soy material in a food product by drmining the fluorescence intensity at a wavelength of about 445 nanometers produced by excitation at a wavelength of 360 nanometers in the ultraviolet portion of the spectrum of a solution prepared by extracting a weighed sample of the food product with a preselected amount of a 6M. aqueous solution of guanidine hydrochloride, comparing the result with a standard curve for representative soy materials derived from soy beans containing high proportions (at least 50 percent) of protein wherein maximum fluorescence intensity at about 445 nanometers wavelength is plotted against amount of soy material, then calculating the percentage of soy material in the sample of food product from the amount of soy material found and the weight of the sample.

Abstract: Polyurethane foams having high resistance to abrasion, discoloration, and rinkage and having high densities are produced by reacting a polyether diol with a cycloaliphatic diisocyanate, or with a prepolymer of a polyether diol and a cycloaliphatic diisocyanate, and one or more curing agents in the presence of small proportions of water to serve as a blowing agent, a surfactant, and a catalyst.

Abstract: A punch and die test cell device for use in combination with a compression orce measuring instrument in the testing of food products to determine their textural qualities, such as toughness or tenderness. Also, a method of evaluating the textural qualities of a food product by determining the value of at least one of three parameters which characterize the food. These parameters are determined by punching a cylindrically-shaped plug from a slice of the food and obtaining certain force and deformation measurements during the punching. Thereafter, calculations are made of the value of said at least one parameter and this value is compared with a standard value found to be characteristic of desirable samples of the food product.

Abstract: Treating lettuce for use in salads and the like to extend the storage life f said lettuce to at least about 4 weeks under refrigeration. The lettuce leaves are subdivided by cutting and treated with an aqueous solution of sodium meta bisulfite, citric acid, ascorbic acid, and potassium sorbate. Excess solution is removed from the cut lettuce, which then is enclosed in plastic bags made of vinylidine chloride-vinyl acetate copolymer film having low rates of transmission of oxygen, carbon dioxide, and water vapor. The plastic bags of treated cut lettuce are tightly closed to prevent intermixing of outside air with the interior atmosphere of the bags and the treated cut lettuce, and they are stored at about 1.7.degree. .+-. 1.0.

Abstract: A method of producing a compacted, freeze-vacuum-dehydrated food product capable of rehydration to produce discrete particulate reconstituted food of good quality comprising applying pressure to the frozen particulate food while simultaneously freeze-vacuum-dehydrating the same to a moisture content below about 4.0 weight percent.

Abstract: Paper honeycomb cushioning pads having the ends thereof, which are normal the glue lines that adhere the sheets of paper forming the honeycomb together, sealed with a paper tape cap or the like adhered to the paper honeycomb. This prevents or minimizes blowouts at the ends of the pads. The resulting paper honeycomb cushioning pads have appreciably higher and more uniform crushing strengths that similar paper honeycomb cushioning pads produced in accordance with the prior art in which the ends are not sealed.