Abstract: During shipping, it is not uncommon to have loads shift in transit. To help alleviate this problem, a portable bulkhead or spacing system is provided. The system is nestable for easy storage, lightweight, durable, and cost effective. The combination of these factors, thus, allows for shipping efficiencies to drastically increase so that products can be effectively shipped resulting in an overall lower cost to the consumer and generating an advantage over competition.

Abstract: An apparatus for dispensing and agitating objects to be treated in a liquid is described in terms of the use of the apparatus in the processing of potato chips in cooking oil. The apparatus comprises an automated kettle rake (100) for use in the processing of potato chips or other objects (101) in a kettle (102) filled with cooking oil or other desired liquid (103), involving an agitation manifold (104) movably mounted above the kettle (102) and a dispersal manifold (106) positioned inside the kettle (102). The agitation manifold (104) disperses the chips or other objects by injecting fluid through at least one nozzle onto the liquid in the kettle (102) while passing over the length of the kettle (102). Optionally, the cooked chips or other objects may be swept onto a removal conveyor (110) after processing is completed.

Abstract: A glucose tolerance factor which reduces blood sugar in mammals and is derived from yeast. The glucose tolerance factor can be isolated from autolyzed brewer's yeast extract by sequential fractionation on Sephadex G-75, Biogel P-6, Biogel P-2, to give a purified glucose tolerance factor. By further purification, a substantially purified glucose tolerance factor is obtained which is a quinoline derivative with a molecular ion at 174 by mass spectrometry.

Abstract: A plurality of articles are conveyed as an array of successive rows wherein each row contains at least two articles in a general line extending transversely to the direction of travel of the articles. Relative motion between a conveying surface and an alignment element positioned downstream of the conveying surface is effected to cause the articles within a row to encounter the alignment element and thereby become aligned with respect to each other. The relative motion is then reversed to permit the thus aligned row of articles to clear the alignment element while exiting the conveying surface. In the preferred version, the relative motion is achieved by the substantially vertical motion of the downstream end of a pivotable conveyor adjacent to a stationary alignment bar. The movements of the conveyor can be controlled responsive to the arrival of a row of articles at the downstream end of the pivotable conveyor.

Abstract: A process for accelerating the proofing of chemically leavened dough when the ambient temeprature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.

Abstract: This disclosure relates to a device for measuring turbidity in static or dynamic streams wherein the fluid has up to 8500 ppm solids and at depth of up to 8". The device contains a high intensity light source, means for controlling the wavelength of the transmitted light to between 550-900 nm to filter out color variables in the streams, and a very sensitive photosensor aligned with the viewing means for picking up the light transmitted through the streams.

Abstract: A process for accelerating the proofing of chemically leavened dough when the ambient temperature is below 70.degree. F. by heating the dough in a proofing tunnel until the average dough temperature is about 80.degree.-90.degree. F., allowing the dough to develop about 10 psi pressure, and refrigerating the dough in a sealed container so that the internal pressure reaches about 20 psi. A modification using palm oil encapsulated glucono-delta-lactone acidulant and sodium bicarbonate as the chemical leavening system allows the dough to be refrigerated immediately after it leaves the proofing tunnel and still develop 20 psi internal pressure in the dough container.

Abstract: A faucet for dispensing flat malt beverage and a smooth, creamy and stable foam having a shiftable faucet shaft which in one position dispenses flat beer and in a second position provides an alternate flow path through restricted orifices which increase the velocity of the malt beverage so that it draws air into the faucet housing through orifices therein and incorporates the air into the foam to dispense a stable, creamy foam from the faucet discharge port.

Abstract: A continuous process for frying potato chips to produce a darker crunchy chip having the characteristics of batch type frying, said process using substantially isothermal frying zones.

Abstract: A beer foaming process and apparatus in which a smooth stable foam is formed by intimately admixing a nitrogen containing gas, preferably air, by a Venturi effect in a nozzle positioned on the beer tap. The nozzle has a mixing chamber with a perforated plate at its intake end to divide the flow of beer from the keg into smaller streams of higher velocity in the mixing chamber, intake ports in the side walls of the chamber for admitting gas into the chamber, and a screen of 30 to 200 mesh at the discharge end of the nozzle to form the stable foam discharged from the chamber.