Abstract: A method for evaluating the integrity of the closure on a hot-filled container in which the hot-filled container is subjected to a pressurized spray of cooling medium, including the step of providing a cooling medium having an effective amount of a fluorescing dye contained therein, is provided. The sealed container then is sprayed with the cooling liquid. After the container has exited the cooling portion of the filling and sealing operation, the container is subjected to ultraviolet light to activate any fluorescing dye which may have migrated past the closure into the interior of the container. The container is then viewed to determine the presence or absence of activated dye.

Abstract: A beverage dispensing system includes separate valves for controlling the flow rate of a diluent and a concentrate. Various concentrates of different viscosities can be used and the selected concentrate is identified. The flow rate of the concentrate is determined based on temperature and pressure and on information related to the identified concentrate. The valves are controlled so that the concentrate and diluent reach target flow rates. The target flow rates satisfy a target ratio of diluent to concentrate. If the actual flow rates cannot reach the target flow rates, then the target flow rates are modified to satisfy the target ratio. The structure of the concentrate valve is designed to accommodate proportional metering of any one of the various concentrates.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: Methods for making artificially sweetened calcium fortified beverages and beverage concentrates, and the stable beverage and beverage concentrates formed thereby; calcium-supplemented beverages and beverage concentrates comprising a unique blend of calcium salts.

Abstract: A container is formed of a shell having a top section, a bottom section and a central section connecting the top section and the bottom section. At least a majority region of the central section is provided with a plurality of structural ribs about its periphery. The ribs are discontinuous in a circumferential direction extending around the central section. This construction enables the container to withstand deformation due to internal or external pressures.

Abstract: The bottle closure comprises a generally cylindrical inner member adapted to be threadedly engaged on the outside of the neck of a bottle. The inner member has a central passage communicating with the neck of the bottle. An outer member is rotatably mounted on and around the inner member. The inner member includes a valve seat defining a fluid passage between the bottle and the outer member and being located within the neck of the bottle. The outer member includes a valve closure element adapted to close the fluid passage in a first annular position of the outer member on the inner member thereby to form a seal with the valve seat. The outer member, when moved to a second annular position relative to the inner member, opens the fluid passage, thereby to allow fluid in a bottle to flow through the closure.