Abstract: Deformable products (that is, resizable products) which are within preformed packages are resized by the application of mechanical forces so that the products substantially conform to the size and shape of the inside surface of the package. Such resizing is accomplished by an apparatus and method utilizing a pressure generating member to apply a preselected force to the product in cooperation with a restrained cavity concept, whereby the force applied is directed and restrained to resize the product to substantially the same size and shape as the inside surface of the package. Such apparatus and method may be useful before, during or after closing the package.

Abstract: A rotary volumetric piston dispenser is provided which receives material from a manifold assembly, portions that material while it traverses a path to a dispensing location, and dispenses the portioned material at the dispensing location. The rotary volumetric piston dispenser is suitable for timed communication with a movable belt or the like in order to deposit the portioned material according to a predetermined sequence. A camming assembly is also provided which is suitable for use within the rotary volumetric piston dispenser, the camming assembly including a cam track assembly having an adjustable camming pathway in order to vary the radial position of a radially movable element such as a piston while the element moves in a pattern that generally corresponds to the cam track assembly. The rotary volumetric piston dispenser is especially suitable for use in dispensing condiments, whether they be wet or dry, onto a moving surface, such as a plurality of proteinaceous patties spaced along a conveyor belt.

Abstract: A method for use upgrading green coffee beans which comprises an initial steam treatment, a moisturization of the coffee, and an additional steam treatment. The method provides for a more efficient and improved upgrading of the beans. The method also results in a more rapid hydration of the beans during the moisturization step.

Abstract: An apparatus and method are provided in order to handle a plurality of stacks, such as stacks of sliced food products including luncheon meats. Product stacks are stopped during their flow along a conveyor pathway, the stoppage being at a location for generally vertical alignment with an overhead picker head. The picker head grasps the thus positioned stacks and moves same to a location above and in general vertical alignment with a cavity of a packaging container for the stacks of sliced product, at which time the stacks are released, and the product stacks enter the cavities which are subsequently closed to provide finished packaged products.

Abstract: An apparatus and method are provided for neatening stacks of thin products, such as sliced luncheon meat, within a processing and packaging operation. The neatening apparatus receives an uneven stack of foodstuff slices that are generally horizontally oriented, and the apparatus reorients the stack of foodstuff slices by rotating them through a generally vertical orientation and to a generally horizontal outfeed orientation. A tamping assembly is adjacent to the reorienting assembly, and the tamping assembly contacts the peripheral edges of the foodstuff slices in order to tamp and shake same to a neatened condition. A generally horizontally oriented outfeed assembly receives the thus neatened stack at the location of generally horizontal outfeed orientation.

Abstract: An apparatus for the application of coating material onto elongated food products wherein the applicator nozzle and nozzle opening portion of the apparatus correspond to the side surfaces of the elongated food product. The food product to be coated is passed before nozzles discharging impelled coating material from a coating material supply source that meters desired amounts of coating material to the blower device.

Abstract: Readily soluble, sweetening compositions are produced by co-drying solutions at a pH between about 9.0 and about 10.0 which comprise an edible bulking agent, a dipeptide sweetening compound, and an alkalizing agent.

Abstract: A continuous chopper assembly including a housing having received therein a rotatable shaft, a plurality of blade members, means for mounting said blade members on said shaft for rotation therewith, inlet means in said housing for the delivery of material thereinto for comminution by said blade members, and drive means for rotating said shaft. Said blade members each include a curved cutting edge and a further abutment edge, wherein said mounting means for each blade member includes a pivot member for providing of the corresponding blade member about a pivot axis remote from said curved cutting edge during the rotation of said shaft.

Abstract: A stacker assembly is provided that removes a product from a conveyor moving a flow of spaced products and that transfers such products to a discharge assembly. A plurality of products are deposited in this manner onto the discharge assembly until a stack of products having a desired size is formed. A product lifter assembly is included that passes through spacings in the conveyor in order to raise the product above the conveyor, and a comb assembly passes through spacings of the product lifter in order to subsequently receive the raised product for transfer to the discharge assembly.

Abstract: A method and apparatus are disclosed for aligning the slices in stacks of sliced food products and for loading the stacks into container cavities. Stacks are received sequentially from a supply conveyor onto a stack support surface, where the stacks are detained either by friction with the support surface or by a stack catcher. A stack positioning member movable along the support surface pushes the stacks into engagement with a stack former for aligning the slices. Simultaneously, the stack positioning member retards movement of the next upstream stack on the supply conveyor so that the stack comes to rest on the support surface, and then pushes the previously aligned stack to a downstream pick-up station for loading into a container cavity. Each stack is removed from the loading station by a gripper assembly which pivots between the loading station and the container.

Abstract: A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising;a. milling spray-dried instant coffee to produce a milled powder of an average particle size of 30 to 75 microns;b. adding colloidal particles to the powder so that it will bind together with slight compaction;c. forming a regular shaped, loosely bound, structurally intact cluster from the powder with colloidal particles added, said cluster have a size of 800 to 2100 microns;d. fusing the outer surface of the cluster to a depth of from 5 to 30 microns; ande. drying and screening the fused clusters to produce an agglomerated instant coffee having a density of from 0.20 to 0.28 gms/cc, a hardness value of less than 8, a color of 17 to 24 Lumetron units and an average agglomerate size of from 800 to 1,300 microns.

Abstract: A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising:a. milling spray-dried instant coffee to produce a milled powder of an average particle size of 25 to 75 microns;b. adjusting the cohesiveness of the powder so that it will flow and will bind together with slight compaction;c. forming a regular shaped, loosely bound, structurally intact cluster from the cohesive adjusted powder, said cluster have a size of 800 to 2100 microns;d. fusing the outer surface of the cluster to a depth of from 5 to 30 microns; ande. drying and screening the fused clusters to produce an agglomerated instant coffee having a density of from 0.20 to 0.28 gms/cc, a hardness value of less than 8, a color of 17 to 24 Lumetron units and an average agglomerate size of from 800 to 1,300 microns.

Abstract: A process for producing an agglomerated instant coffee product having a roasted and ground appearance comprising;a. milling spray-dried instant coffee to produce a milled powder of an average particle size of 30 to 75 microns;b. adding oil to the powder so that it will bind together with slight compaction;c. forming a regular shaped, loosely bound, structurally intact clusters from the powder with oil added, said cluster have a size of 800 to 2100 microns;d. fusing the outer surface of the cluster to a depth of from 5 to 30 microns; ande. drying and screening the fused clusters to produce an agglomerated instant coffee having a density of from 0.20 to 0.28 gms/cc, a hardness value of less than 8, a color of 17 to 24 Lumetron units and an average agglomerate size of from 800 to 1,300 microns.When this process is employed, an agglomerate instant coffee is produced at commercially acceptable rates which has a dark color, a fused surface and a size giving the appearance of roasted and ground coffee.

Abstract: A method for eviscerating an avian carcass by severing a scapular or its articulation. A coracoid associated with the severed scapula is separated from the vertebral column so that the entrails are exposed for inspection.

Abstract: A container for sliced meat products or the like has a base including a marginal base flange, a raised pedestal, and a short peripheral sidewall connecting the pedestal to the marginal base flange. A cover is also provided including a marginal cover flange and a cavity, the cavity being formed by a raised top wall and a long peripheral sidewall connecting the marginal cover flange to the top wall. A plurality of concave channels are provided along the interior surface of the long peripheral sidewall. These channels extend from the top wall and terminate at a height above the marginal cover flange which is greater than or equal to the height of the short peripheral sidewall of the base. A plurality of depressions or grooves are also provided in the upper surface of the pedestal. Preferably, the grooves extend substantially perpendicularly to the adjacent portion of the short peripheral sidewall and are equidistantly spaced.

Abstract: A process for preparing a liquid aroma containing concentrated coffee aromatic compounds from a grinder gas frost is described. A higher yield of coffee aromatics is enabled, and these aromatics are of a higher quality. Further, the liquid aroma produced is essentially carbon dioxide free. The liquid aroma may be used to aromatize coffee powders, glycerides or other food substrates. Coffee powders aromatized with the liquid aroma are described as having a "buttery" "roasted and ground" coffee aroma.

Abstract: This invention relates to the use of a salt and/or a mild caustic in solution to increase the relative volatility of aromatics contained in an aqueous stream. The increased relative volatility so achieved enables more efficient concentration of the aromas via distillation. The pH of the aroma-containing aqueous stream does not exceed 7.0 through the addition of the salt or caustic to prevent aroma degradation.

Abstract: This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homogeneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140.degree. F. to 250.degree. F. (60.degree. C. to 120.degree. C.) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.

Abstract: A meat analog is provided having a protein-gum-starch matrix providing desirable textural properties approaching all-meat products.

Abstract: Improved vacuumizing apparatus and method for dispensing uniform volumes of ham products. The apparatus comprises a hydraulically actuated knife and an improved spring biased check valve. The method is concerned with making sectioned and formed ham products from pre-tumbled chunks of ham.