Abstract: Loss of texture in vegetable and fruit material caused by heating such material in connection with the preservation thereof can be minimized by contacting the fresh vegetable and fruit material with certain organic compounds for a short period of time and then removing the organic compound by rinsing the material with water or a water-based medium prior to heating the vegetable and fruit material.

Abstract: A machine and method which serves to introduce measured amounts of different items (e.g., pieces of different fruits) into containers such as cans or jars. Features of the machine and method include high filling speed, straight-line movement of means carrying separate measured amounts of the items, volumetric measuring pockets that are adjustable, and simplicity of construction and operation. Preferably the machine also incorporates means for orienting, slicing, and depositing a predetermined number of cherry halves into the containers.

Abstract: Apparatus for separating pickles of an undesired configuration (e.g., crooked or enlarged at one end) from those of acceptable configuration (e.g., relatively straight and uniform from end to end). It employs a series of horizontally spaced rods to which the pickles are fed and over which the desired pickles are traversed, while undesired pickles (nubbins) fall through the spaces between the rods. The means that supports and journals the rods is such that the spacing between the rods can be adjusted while maintaining equal spacing between adjacent rods for the entire series.

Abstract: Apparatus for producing slices of pitted cherries. It carries out successive orientation and slicing operations with direct introduction of a predetermined count of slices into containers (e.g., cans or jars). The desired count for each container can be adjusted to meet requirements.

Abstract: Apparatus and methods for filling cans with measured amounts of wet material, having improved methods and procedures for the conveying and controlling the feeding of such materials. The height of the column of material maintained in an upright tube of the can filling unit is controlled by an electrical probe assembly and associated electronic circuitry. The probe of the assembly is positioned above the column of material, and the arrangement is such that when it is contacted by the upper surface of the column, the associated circuitry effects a reduction in the feed of material to the column.

Abstract: Apparatus for detecting and separating out articles having pits therein after the product has been passed through a pit removing device. The apparatus includes a pair of detector wheels supported to rotate in the same plane. Each of these wheels is power driven. The adjacent peripheries are spaced apart to receive the articles such that the articles having a greater thickness due to the presence of pits are indicated by the separating force on the wheels.

Abstract: Apparatus and methods for filling cans with measured amounts of wet material, having improved methods and procedures for the conveying and controlling the feeding of such materials. Feeding from a conveyer belt employs a deflecting barrier having two or more adjacent rotating rollers. The height of the column of material maintained in an upright tube of the can filling unit is controlled by an electrical probe assembly and associated electronic circuitry. The probe of the assembly is positioned above the column of material, and the arrangement is such that when it is contacted by the upper surface of the column, the associated circuitry effects a reduction in the feed of material to the column.

Abstract: A candy product with a fruit flavor having a natural character, a corn syrup-based translucent substrate and opaque dehydrated fruit particles randomly dispersed in the same. The candy product is characterized by a chewy character, a taffy-like consistency, and a slipperiness sufficient to avoid adhering to the teeth.

Abstract: A method for filling containers with predetermined amounts of food material (e.g., leafy vegetable, like fresh blanched spinach). It employs a vertically extending tube having removable cut-off means at its lower end. The food material is supplied to the upper end of the tube in loose uncompacted form, and as it moves downwardly into the tube a column of the material is formed which provides progressively increased gravity compaction toward the lower end of the tube. Lower end portions of this column are recurrently cut off and caused to be transferred to containers being filled. Also apparatus for carrying out the method including the vertical tube into which the material is fed and having cut-off means at its lower end. Also, means is provided for continuously shaking the tube with a vertically directed stroke.

Abstract: A method for shrinking and containerizing pieces of fruit (e.g., peaches and pineapple) wherein the fruit is treated by total immersion in excess syrup, which immersion is conveyed through a heating zone maintained in excess of sterilizing temperatures with sufficient residence time to shrink the fruit and remove intercellular gases. The fruit is then drained of syrup and filled and sealed in containers also at sterilizing temperatures.

Abstract: A machine and method which serves to introduce measured amounts of different items (e.g., pieces of different fruits) into containers such as cans or jars. Features of the machine and method include high filing speed, straight-line movement of means carrying separate measured amounts of the items, volumetric measuring pockets that are adjustable, and simplicity of construction and operation. Preferably the machine also incorporates means for orienting, slicing, and depositing a predetermined number of cherry halves into the containers.