Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.

Abstract: A package for foodstuffs including a cup and a lid. The cup includes an opening surrounded by a flange. The flange has a sealing surface adjacent the opening and a beveled surface spaced outwardly of the sealing surface. The beveled surface extends along a periphery of the flange. The sealing surface has an inner radius R1 and an outer radius R2, the outer radius R2 defining the juncture between the sealing surface and the beveled surface. The beveled surface extends at a predetermined angle with respect to the sealing surface. The lid includes a tab extending outward of the periphery of the flange. The lid is affixed to the sealing surface thereby sealing the opening of the cup. The lid is not affixed to a substantial portion of the beveled surface. The lid and the sealing surface are adapted to release upon exertion of a predetermined pulling force on the tab.

Abstract: A tomato pigment is obtained by centrifuging a treated mass of tomato, collecting the liquid portion thereof, passing it through a microfilter, recovering the retentate, preferably mixing this retentate with an organic solvent with stirring, and removing the extraction fractionated organic solvent.

Abstract: A lid sealing apparatus (30) and method for induction heat sealing a heat-sealable lid (15) to a can body (21). The lid sealing apparatus (30) includes a first conveyor assembly (34) having a plurality of independent, transversely mounted side-by-side support shoes (35) of relative rigidity collectively cooperating to define a segmented first surface (36) for supporting and moving the can (21) along a pathway. A second conveyor assembly (37) is oriented adjacent to the first conveyor assembly (34) and includes a relatively rigid second surface (40) in opposed moving relation to the first surface (36). A plurality of individual spring suspension mechanisms (43) are operably mounted to the frame (33) and provide moving support to each support shoe (35) as it moves along the pathway.

Abstract: A peeling and coring apparatus (20) for use with perishable produce (24) having a tapered neck portion (32) of reduced transverse dimension. Upon placement of the produce (24) into a tapered coring cup (30) formed to receive the produce (24), a detecting mechanism (36) detects the extension of the tapered neck portion (32) into the coring cup (30) by a distance sufficient to indicate proper orientation of the produce (24) relative to the coring cup (30). If the detecting mechanism (36) determines that the produce (24) is improperly oriented relative the coring cup (30), the peeling and coring apparatus (20) removes the produce (24) from the coring cup (30) prior to further processing of the produce (24). If the detecting mechanism (36) determines that the produce (24) is properly oriented, a gripping mechanism (34) grips the produce (24) to secure it against the coring cup (30) in preparation for further processing such as peeling and coring.

Abstract: Biocontrol particles for treating plants infested with nematodes. The biocontrol particles are granules consisting of spores of bacterial nematicides which are contained in a biodegradable gel matrix formulated for controlled spore release. The bacterial spores are obtained by growing bacteria in nematode hosts which are in turn infesting plant roots. The roots are comminuted and used to prepare either dried or fresh inocula, which are then encapsulated into gel beads. Included in the method is a heat-treatment which kills the nematodes while maintaining the viability of the bacterial spores. To kill or inhibit the reproduction of nematodes, the biocontrol granules are deposited near plants or sowed with seeds, after which spores are released gradually through the biodegradation of the gel matrix of the granules.

Abstract: A method for permanently coloring fruits (cherries) and vegetables using carmine and other anthraquinones, using mixtures of multivalent metal ions and acid. The cherries are infused with a mixture of calcium ions, other multivalent metal ions, and carmine dye, at a pH at which the carmine is in soluble form. The cherries are then infused with an acidification solution which results in the preciptation of an insoluble carmine-metal ion complex within the cherries. Unused dye is treated and recycled.

Abstract: It has been found that dried fruits can be prepared without resorting to sulfiting the fruits in order to prevent the discoloration of the fruit and to prevent microbiological deterioration of the fruit. It has been found that through the utilization of a combination of vacuum and particular infusion soaking solution containing a sugar having more than six carbon atoms, an acid, a microbiological agent and optionally a chelating agent that utilizing a particular sequence of treating steps, a dried fruit that is not discolored and which has good taste can be prepared and can undergo long term storage. That is, the packaged product will have a reasonably long shelf life and taste and appearance.

Abstract: A natural fruit flavor extract is produced by preparing an infusion solution and immersing a fruit in the solution for a period of time to infuse the fruit with the solution. The infusion solution is an aqueous solution containing a disaccharide, an edible acid to inhibit non-enzymatic and enzymatic browning, a reducing agent, an anti-microbial agent and a chelating agent to remove trace metal ions. During infusion, the components of the solution infuse the fruit and components from the fruit diffuse into the solution. After infusion, the solution contains comparatively small amounts of the disaccharide, acid and chelating agents and significant portions of the fruit sugars, colors, flavors and pectins from the fruit. The solution is recovered and used as a flavoring or a sweetener without additional treatment, concentrating or supplementing with additional sweeteners, flavors or colors.

Abstract: A process for storing produce for extended periods of time prior to further processing by canning or the like, which comprises the steps of immersing the produce in a substantially isotonic aqueous storage solution, wherein the solutes content of the storage solution is adjusted such that the osmotic pressures of the produce and the storage solution are substantially equal. The storage solution preferably comprises an edible sugar, an edible organic acid, and an edible oxygen scavenger. The produce is than stored in the solution at a temperature below about 40.degree. F. and subsequently canned and sterilized.

Abstract: Freshly harvested pineapple intended for sale in the fresh fruit market is treated with effective amounts of a nonionic or anionic surfactant-containing solution to inhibit internal browning. The fresh condition of the fruit is maintained for an increased period of time and the shelf life of the fruit is extended.

Abstract: Pineapple plants are chemically treated in the field with effective amounts of an aqueous solution of a nonionic or anionic surfactant to inhibit opening of the pineapple flowers, so that the susceptibility of the pinapple plant to fruit disease is reduced.

Abstract: A yellow coloring composition, useful in coloring foods, is prepared by extraction of effective amounts of coloring compounds from tomatoe peel. Tomato peels are ground before color extraction using polar extraction solvents having at 25.degree. C. a dielectric constant ranging from about 20 to 30.

Abstract: The crowns of mature pineapples ready for harvest are treated with an aqueous medium containing sufficient amounts of a gibberellin to retard withering and senescense of the crowns. The medium is preferably applied to the crowns soon after the pineapples have been harvested. The pineapples treated in accordance with this invention retain a freshly harvested appearance for an extended period of time and make them ideally suited for sale in the fresh fruit market.

Abstract: Apparatus for removing the peel from a pineapple comprises a tubular knife provided with a toothed cutting edge designed to cut through a pineapple and fixed elongated guide means telescopically positioned within the tubular knife and adapted to direct the toothed cutting edge toward a pineapple that is interposed between the guide means and a cutting pad positioned in opposing relationship to the toothed cutting edge. The mechanism for moving the tubular knife towards the cutting pad and through the body of a pineapple includes leveraged means designed to reduce the force required to move the tubular knife through the pineapple. The elongated guide means is adapted to accommodate quickly interchangeable caps which increase the effective diameter of the guide means and which cooperate with annular spacer elements mounted on the inside wall of a tubular knife. This allows the apparatus to be used with different diameter tubular knives for different size pineapples.

Abstract: The crowns of mature pineapples ready for harvest are treated with an aqueous medium containing sufficient amounts of a gibberellin to retard withering and senescense of the crowns. The medium is preferably applied to the crowns soon after the pineapples have been harvested. The pineapples treated in accordance with this invention retain a freshly harvested appearance for an extended period of time and make them ideally suited for sale in the fresh fruit market.

Abstract: Apparatus for removing the peel from a pineapple comprises a cylindrical body provided with a toothed cutting edge designed to cut through a pineapple and fixed guide means telescopically positioned within the cylindrical body and adapted to direct the toothed cutting edge of the cylindrical body towards a pineapple that is placed on a cutting pad positioned in opposing relationship to the toothed cutting edge. The apparatus is optionally provided with a core tube slidably disposed in a passageway extending through the guide means and designed to cut through the central core of a pineapple placed on the cutting pad. The apparatus is also provided with means for simultaneously or separately moving the cylindrical body and the core tube towards the pineapple and the cutting pad.

Abstract: A machine for cleaning the flanges of cans. After fruit has been deposited in cans being carried by a conveyor, pistons that are slidably carried by a second conveyor are caused to enter each can. Each piston is so constructed that it severs fruit material on the can flange and compresses the fruit therein.