Abstract: An expanded farinaceous food product is produced without the use of a drying apparatus. A farinaceous food mixture containing from about 5 weight percent to about 17 weight percent of at least one plasticizer selected from monosaccharides, polysaccharides, and edible alcohols and having a moisture content of from about 9% to about 17% is plasticized in an extruder barrel having a barrel pressure equal to or in excess of the vapor pressure of the water in the mixture; and the plasticized mixture is extruded through a profile die into a zone of ambient pressure below the vapor pressure of the water in the mixture.

Abstract: Potato chips having texture and flavor characteristics of batch-fried potato chips are produced in a continuous process by conveying potato slices from an initial frying region having a temperature of from about 240.degree. F. to about 320.degree. F. through an intermediate frying region of decreasing oil temperature to a final frying region having a temperature of from about 210.degree. F. to about 290.degree. F., where the chips are continuously removed from the frying oil.

Abstract: A sheetable, thermostable filling composition capable of being baked to a crisp texture is produced by a method which comprises: dispersing gelatin and maltodextrin in water at a temperature of at least 140.degree. F.; and adding a pregelled starch.

Abstract: Apparatus for slicing a food piece includes at least one stationary feeding channel for serially feeding food pieces. The feeding channel has a feed outlet through which food pieces pass prior to slicing thereof. At least one moving slicing assembly including a first planar support surface on which the food piece exiting the feed outlet rests prior to a slice being cut is provided, the first support surface being disposed at a distance below the feed outlet about equal to the desired slice thickness. The fixed slicing blade is maintained at a set distance from the first support surface and adjacent to the feed outlet to sever a slice from the food piece, the distance between the first support surface and the slicing blade defining a slice exit through which individual slices exit the slicing assembly.

Abstract: A mass of flowable food material is extruded to form a moving, continuous, flexible extrudate ribbon that is cured to form a continuous, semi-rigid ribbon. During curing, the ribbon is fed between a pair of pull rollers that pull the ribbon at a rate of speed that is faster than the extrusion rate of the ribbon, to thereby stretch the ribbon while being cured into semi-rigidity. The semi-rigid ribbon then is fed between a cutter roller and an opposing backup roller, the cutter roller including outwardly projecting, transversely mounted blades with edges that bias against an outer support surface of the backup roller during cutting. The opposing cutter and backup rollers rotate at substantially the same speed as the pull rollers to cut the semi-rigid ribbon with cuts that are substantially perpendicular to the direction of ribbon travel, thereby forming individual food pieces having substantially planar cut faces.

Abstract: An automated system for processing whole potatoes maintains a substantially constant mass flow of potatoes into an adjustable potato peeler that is capable or removing from the potatoes varying amounts of potato peel. Peeled potatoes are conveyed downstream of the peeler, while being electromagnetically inspected to determined the uniformity of peel removal, the presence of unacceptable material, and to identify oversized potatoes that exceed a predetermined size limitation. A diverter gate separates oversized potatoes and foreign materials from potatoes that have been identified as satisfactory.

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: A process for producing center-filled food products comprises forming a hollow cylindrical shell of edible material having a single continuous longitudinal slit. The shell is conditioned until it is able to maintain its hollow, cylindrical shape and longitudinal slit without external support, and may subsequently be dried to a shelf stable moisture content. The shell is then filled through the longitudinal slit with an edible food substance which is substantially stable at product storage temperatures. The shell may then be cut to final product size, externally coated with seasoning, and packaged.

Abstract: Novel products, such as snack foods, are disclosed that comprise waxy corn masa and have unique textures, as well as processing procedures adaptable to waxy corn masa that permit the production of low-oil content products.

Abstract: Shelf-stable, soft dough products having water activities of about 0.75 or less are produced by preparing a leavened dough; adding to the leavened dough at least one antifirming agent including an oligosaccharide, a monoglyceride ester and maltodextrin and/or corn syrup solids; forming the dough; and cooking the formed dough.

Abstract: A method and apparatus for monolayering sliced wafer-like articles such as fruit or vegetable slices to enhance further product processing. The apparatus includes a slice catcher in cooperative relationship with a centrifugal slicer such that discharged product slices impinge onto the slice catcher inner surface and are captured by a flow of liquid passing over the slice catcher inner surface. The slices are controllably separated, conveyed and deposited in monolayered fashion on a conveyor for subsequent processing.

Abstract: A device for transferring a food piece from an upper conveyor to a lower conveyor in an oven includes a slide having a first curved sheet with a continuous transfer surface for guiding a food piece between upper and lower conveyors while reversing the direction of and inverting the food piece. The slide includes a second curved sheet which together with the first curved sheet forms a unitary structure with an insulating layer between the first and second curved sheets. The slide is supported by track followers on a pair of parallel tracks. Also supported on the tracks is a heat shield separating the slide from outside the oven, the heat shield being connected to the slide by the track followers. The slide and heat shield are simultaneously displaceable along the tracks between a transfer position wherein the slide is intermediate to the upper and lower belts for transferring articles between the belts, and a position wherein access is provided to the slide from outside the oven.

Abstract: A method for producing sweetened, sliced fruit or vegetable products by exposing only one surface of the slices to an aqueous solution containing a carbohydrate, an anti-browning agent, and an acid. The acidity of the finished product may be adjusted so that products appealing to sweet-loving palates or tart-loving palates may be easily produced. The aqueous solution may advantageously be sprayed on the upper surface of the sliced fruit or vegetable, rather than by soaking or steeping the slices, so that the slices maintain their structural integrity and the application of the solution is not a rate-limiting factor.

Abstract: Food piece slices serially formed by the blade of a slicer are captured with a moving stream of liquid and carried in the moving stream of liquid during free-fall of the liquid under the influence of gravity to a moving conveyor belt where the slices are monolayered.

Abstract: A continuous process for producing pretzels is disclosed in which an essentially dry mixture containing flour, corn syrup solids 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: Low oil potato chips are produced by washing potato slices with an aqueous solution and applying oil to the washed slices to at least partially coat the slices with oil. The oil-coated slices are blanched at a temperature of about 70.degree.-100.degree. C. (about 160.degree.-212.degree. F.), and then baked at a high temperature of at least about 200.degree. C. (about 390.degree. F.) but below the smoke point of the oil, to partially dry the slices to an aqueous moisture content of about 10-25 weight percent. The partially dried slices are further baked at a low temperature of about 145.degree.-160.degree. C. (about 290.degree.-320.degree. F.) to finish drying the slices to an aqueous moisture content of about 2 weight percent or less.

Abstract: A bland, intermediate water activity matrix suitable for use in preparing a thermostable, edible creme, is produced by dispersing Ca.sup.++ ions, caseinate ions, corn syrup, lactose and maltodextrin in water; and heating the dispersion to a temperature sufficient to gel the Ca.sup.++ ions and caseinate ions. The bland, intermediate water activity matrix can be converted to a low water activity thermostable creme by admixing it with modified starch, a fat and an emulsifier, and a flavoring material. The thermostable, edible creme can be incorporated into shelf-stable, ready-to-eat bakery products.

Abstract: A bag having an article applied to an inside surface thereof is formed in a continuous bag-making operation by conveying a bag-making film web and a continuous strip of material in joinable proximity with each other. The article is formed by severing the strip of material and at least one edge portion of the severed article is bonded to the continuous web of bag film. The longitudinal margins of the web are then brought together and bonded to form a tube with the article bonded to the inner surface of the tube, and bags are formed and severed from the tube with the article bonded to one inner surface of the bag.

Abstract: An apparatus for dewatering a corn-water slurry which is inexpensive to build and operate. The device comprises an inverted conical unit having porous walls which permit the passage of water, debris and broken corn pieces therethrough but retains undamaged corn within the porous walls. The corn-water slurry is injected tangentially into the upper portion of the device and follows a generally downward spiral path, whereby the water is centrifugally removed through the porous wall structure, with the undamaged corn exiting through a lower exit port.

Abstract: A thermostable edible creme having low water activity comprises a cooked dispersion of a modified starch and a hydrocolloid in a low-moisture solvent system which contains corn syrup.