Abstract: A method and apparatus is disclosed for closing the bottom end flaps of a reusable rectangular carton whereby the carton is disposed in an expanded position with the bottom end flaps biased outward with respect to the carton sidewalls. A sequence controller is programmed to release the bias and fold each bottom end flap in a predetermined sequence. A closure is effected by disposing at least two end flaps in locking relationship to each other.

Abstract: Aqueous liquid, a farinaceous flour and oil are applied to snack-sized, extruded farinaceous collets having an aqueous moisture content within the range of about 5-15 weight percent. The aqueous liquid, flour and oil can be individually applied to the collets, or applied together as a slurry. The coated collets are baked to reduce the aqueous moisture content of the collets to a shelf-stable moisture content of about 2 weight percent of less. Potato-based collets processed in accordance with the present invention have french-fry color and flavor characteristics, desirable non-uniform shapes, and a crispy/crunchy texture.

Abstract: A method and apparatus can automatically detect the presence of leaks in sealed plastic bags filled with product and gas by detecting the amount of displacement and the variation in displacement over time of a displacement transducer movable into contact with a fluffed bag, and utilizing the variation of displacement over time to detect such leaks. The variation of displacement over time is compared to the variation (or lack thereof) observed in a control bag without appreciable leaks, and a sufficient difference therebetween indicates a bag with a leak, which is thereafter rejected.

Abstract: A back-up pad is provided over an anvil surface of a back-up plate, and between the anvil surface and a sealing surface of a sealing die, in an apparatus for forming seals between layers of film material. The back-up pad has a slip surface on one side thereof and a spring surface on an opposite side thereof, the slip surface opposing the sealing face of the die so that the layers of film material pass between the sealing die and the back-up pad during seal formation. The spring surface is comprised of a plurality of outwardly extending resilient spring loops that act against the back-up plate during seal formation, the spring loops resiliently urging the layers of film material against the sealing face to effect seal formation between the film layers while cushioning the film layers to prevent damage to the film layers due to drag between layers and the die face.

Abstract: A crystallizable sugar is plasticized and then blended with shortening and flour to form an extrudable blend containing 15% by weight moisture or less, which then is extruded. The extruded blend requires little or no additional heat treatment or drying to form a food product having cookie-like characteristics.

Abstract: An apparatus and method for feeding whole produce items, especially those with peels, to a centrifugal slicer so as to maximize the amount of whole slices and retention of peel includes an insert block with a central vertical infeed passage, a plurality of horizontal radially extending passages from the central passage, the end of the passageway shaped to allow the product being sliced to wedge in the passageways and prevent product bounce and roll during slicing.

Abstract: Low oil potato chips having corrugated cross-sectional configurations wherein the value of amplitude/period ranges from about 0.35 to about 0.50 and wherein ridges on one face of the corrugated chip are in-phase with grooves on the opposing face of the corrugated chip.

Abstract: A novel process and apparatus is disclosed for producing potato chip products having less than twenty-five weight percent oil based on the total weight of an unseasoned chip. The process requires parfrying potato slices, dealing and partially dehydrating the slices with superheated steam and then further dehydrating the slices.

Abstract: Potato chips having batch-fried texture and flavor characteristics are produced in a continuous process in a significantly reduced time by conveying potato slices through an initial frying region having a temperature of from about 115.degree. C. to about 155.degree. C. (about 240.degree. F. to about 310.degree. F.) and then through a final frying region having a temperature of from about 165.degree. C. to about 185.degree. C. (about 330.degree. F. to about 365.degree. F.).

Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: An improved apparatus and method for providing uniform fin-type back seals with flexible packaging material for use in conjunction with form-fill-and-seal machines is disclosed which utilizes a moveable tucker plate disposed between the mated edges of the flexible packaging material and the body of the packaging material. When sealing, the tucker plate moves against the body of the packaging material and prevents lateral movement of such material during the sealing operation. The tucker plate is joined to a sealing platen in a manner which maintains a fixed distance between the tucker plate and the sealing platen until a threshold sealing pressure is exceeded.

Abstract: Pumpable, edible fillings are produced from vegetable shortening having a Wiley melt point from 90.degree. F. to 120.degree. F. and a solid fat index from 1% to 6% at 92.degree. F. and at 100.degree. F., a solids extender, and solid flavoring materials by a method which carefully controls the crystal structure of the vegetable shortening and the particle size of the solid flavoring material.

Abstract: The texture, flavor and/or color of comestible products may be modified by applying a high solids, aqueous coating composition to the surfaces thereof, which coating composition comprises from 10% to 40% by weight maltodextrin and from 10% to 40% by weight starch granules.

Abstract: Improved savory snack food items include a nonsweet, sugar-based binder composition which adheres one or more toppings to a base portion of the snack. The binder does not undesirably alter the taste of snack food items and substantially reduces separation of toppings from the snack food items during production, packaging, shipping and, most importantly, during handling by the consumer. The binder also reduces transfer of oil and fat and powders to the hands of the consumer.

Abstract: A method and apparatus for uniformly dispensing particles of a seasoning material continuously deposits seasoning material at a controlled rate onto a seasoning drop point of an oscillating spreading conveyor. The oscillating spreading conveyor spreads seasoning material in a zig-zag pattern over a receiving area on the top surface of a transfer conveyor, that in turn transfers seasoning to an elongate trough of a seasoning applicator disposed beneath the transfer conveyor. The trough has a screened bottom and includes rotating bars within the trough for fluffing seasoning in the trough and for promoting uniform dispensing of the seasoning through the screened bottom of the trough. The dispensing rate of the seasoning through the screened bottom is controlled by varying the rotational speed of the bars to maintain a desired amount of seasoning material within the trough.

Abstract: A steam venting extruder feeder is provided for gravity feeding of flowable solid materials into a food extruder downstream of the first normal first zone feed port. The steam venting extruder feeder feeds the material down a tube while simultaneously venting steam from within the extruder around the periphery of the feed tube inside an outer tube in which compressed air is forced to assist in the flow of steam and pulls air in with the feed material preventing steam condensation and build-up in the feed tube.

Abstract: An optical inspection machine has a discharge chute provided for receiving fragile articles thrown from a high speed belt in the course of ejecting such articles. The chute has an "S"-shaped bottom with the top of the "S" under the trajectory of the ejected articles, the mid portion of the "S" positioned to receive the falling articles at a minimum impact angle, and the bottom of the "S" discharging the sliding articles after being significantly decelerated due to the variable slope of the "S"-shaped chute bottom. The inspection machine has another "S"-shaped chute for receiving articles from an infeed conveyor and transferring them to the high speed belt while minimizing deceleration.

Abstract: A multi-readable information system includes a substrate material and one type of printed information that is readable by a first entity, such as information in machine readable bar code that is printed on an area of the substrate material. A different type of printed information occupies the same field area of the substrate material, such as information in human-readable symbology that is printed in at least a portion of the area occupied by the bar code. The bar code is printed in a first ink that can be read utilizing energy of a first wavelength and the human-readable symbols are printed in a second ink that can be read in a humanly visible wavelength. The humanly visible ink absorbs insufficient energy in the first wavelength to prevent reading of the bar code by a bar code-reading machine and the bar code does not interfere with the readability of the human-readable symbols.

Abstract: A continuous process for producing pretzels is disclosed in which an essentially dry mixture containing flour, corn starch hydrolysates and salt is introduced into an extruder; water is injected into the extruder barrel to bring the water level of the mixture to between 19% and 25%; the material is extruded at non-cooking temperature to form a self-supporting ribbon of extrudate; the extrudate is sprayed with a caustic solution; and the sprayed extrudate is baked. The claimed process is adaptable to the continuous production of a filled pretzel product.

Abstract: A crunchy fruit brittle is produced by chopping apples or pieces thereof into particles having a critical size distribution; admixing the apple particles with a binder/texturizer composition containing a crystallizable sugar; sheeting the mixture; and drying the mixture to a moisture content from about 0% to 3.0%.