Abstract: A semi-automatic retort crate loader and unloader is disclosed. A standard retort crate is positioned adjacent the outer edge of a dead plate at one end of a conveyor by horizontal positioning assembly which includes a clamp and a pair of crate sensors. A floor cylinder raises and lowers the bottom of the retort crate and the containers therein. Jar load and unload sensors control indexing the floor cylinder to the proper heights for loading and unloading layers of containers into and out of the retort crate. During loading, the horizontal positioning assembly positions the crate so that the inner surface lies underneath the dead plate and behind its outer edge. A jar clamp, located above the dead plate and having a resilient lower surface, clamps jars to the outer edge of the dead plate after the retort crate is filled. The horizontal positioning assembly then moves the carriage and retort crate therewith away from the dead plate a short distance providing seating space for imperfectly clamped jars.

Abstract: A food extruder wherein an extruder plate has perforations between its inside and outside surfaces and is sandwiched between a food chamber and a fluid housing is disclosed. Food enters the chamber and is passed through the perforations in the extruder plate. A rotary knife within the fluid housing cuts the food into portions of preselected size immediately upon their extrusion. A second rotary knife contained within the food housing clears any food blockage occurring in the vicinity of the interior surface of the extruder plate. Fluid is directed through the fluid housing past the exterior surface of the extruder plate for the purpose conveying food portions thus formed to the next stage in processing in a manner which prevents food portions from adhering either to one another or to elements of the food portion maker.

Abstract: A process for dehydrating vegetables comprises first comminuting whole, uncooked vegetables to produce a puree. By passing the puree through a first-stage finishing step, and a second-stage finishing step having a finer screen size than the first stage, a puree substantially free from hardened vegetable particles is obtained. The puree may be dried by a variety of techniques to obtain a dehydrated product which, when reconstituted, displays a particularly smooth texture.

Abstract: A device for indicating when one or more fluorescent lamps in a bank of fluorescent lamps burns out requiring only a single indicator is disclosed. The device includes a voltage divider connected to a terminal of each lamp to produce a signal proportional to the voltage supplied by a ballast to the terminal of the lamp. These signals are then summed at a common summing terminal. The voltage at the summing terminal is approximately equal to the largest voltage of the individual signals produced at each lamp. The signal at the summing terminal is modified, typically through an adjustable voltage divider, to produce a third signalwhich is applied to the gate of an SCR. The adjustable voltage divider is designed so that when any one of the lamps goes out producing a substantial rise in the voltage applied by the ballast to the lamp, the SCR will be triggered. An indicator bulb is connected to the anode of the SCR so that when the SCR triggers, the bulb lights indicating one or more of the lamps are burned out.

Abstract: A rotating brush jar dryer is disclosed having the outer ends of the brush bristles heated by brushing across a heater element during operation. In bottling operations, prior to applying labels to the jars or bottles the outside surfaces of the jars must be dried. This is often accomplished using a cylindrical rotating brush whose bristles wipe across the surface of a series of jars as the jars are moved past the brush on a conveyor. In the present invention a heating element is positioned parallel to the rotating brush so that the bristles are heated as they brush across the heating element thereby increasing the drying effectiveness of the unit.

Abstract: A device designed to duplicate the clicking sound made when a convex, thin, flexible diaphragm, such as a raised safety dome on a hermetically sealed food container, is flexed is disclosed. In canning food products, such as baby food, there is a partial vacuum created within the container. If the seal on the container or jar is not tight, the vacuum will be lost. To check for this vacuum, baby food jar lids generally have a safety dome which will be depressed inwardly only if the vacuum is present. Jars, or even boxes of jars, can be subjected to a positive external pressure by a device called a dud detector. If a clicking sound is heard, a dud (a jar without enough vacuum to keep the dome depressed) is present. The dud detector senses this clicking noise and the jar or jars are rejected. The device consists of a flexible metal plate clamped adjacent to one end of an electromagnetic coil. The coil is energized by an SCR controlled circuit which releases a charge stored in a capacitor through the coil.

Abstract: Banana puree is heated with direct steam injection. A lower pressure zone is used to remove seeds and fiber while partially reducing the temperature of the puree. Thereafter, air and water vapor are removed from the puree prior to cooling in heat exchangers and the resulting product stored.

Abstract: Apparatus and method for detecting glass fragments within closed filled jars on a production line. A plurality of jars is conveyed in serial fashion past an inspection station. Prior to arrival at the inspection station the jars are tilted by an acute angle of approximately 45.degree. to define a lowermost portion of the jar bottom into which glass fragments and the like settle. A light source illuminates this lowermost portion at the inspection station, and a television camera is precisely focused on the lowermost portion. The camera relays a signal for producing a magnified image on a monitor so that an operator can divert jars containing foreign matter out of the line.

Abstract: A purification process for waste water from a textile plant and other manufacturing processes. After preliminary filtering to remove foreign particles, the waste water is treated with a reducing agent, if needed, and the pH adjusted to 8.0-9.5. The waste water is then treated with a flocculating agent. After further treatment in a clarifier, the waste water is passed through a sand filter to remove any residual suspended solids. The pH is adjusted to below about 6.0 and the waste water is then subjected to reverse osmosis.

Abstract: Apparatus and method for handling glass jars with lids as they move toward a labeling machine to receive labels thereon. The jars are initially disposed in a crate which holds a number of layers of the jars and, after being unloaded from the crate, one layer at a time, the jars are moved by a conveyor along a generally horizontal path and are subjected to a hot water spray for a predetermined time. In this way, the jars are preheated so that the labels will more positively adhere thereto. Also, the spray removes dust and water spots from the lids of the jars. After passing through the spray, the jars are directed, one by one, through the labeling machine.

Abstract: The treatment of rice polish by drying into a specific moisture content so that the rice polish is stabilized and resists deterioration for long periods of time even when stored without refrigeration. The moisture content ranges from 5.8 to 8.0 grams of moisture/100 grams of fat free solids which corresponds to a single molecular layer of water (a mono layer film) on each rice polish particle. This minimizes both fatty acid development and oxidative rancidity.

Abstract: A process for sterilizing barley malt by subjecting the barley malt to soaking in an aqueous solution of an organic alcohol containing up to three carbon atoms under ambient temperature conditions, followed by removal of the organic alcohol solution and drying of the treated barley malt at low temperatures.

Abstract: A novel cured meat spread prepared by partial size reduction of fresh or frozen, raw meat, partial heating to accomplish protein coagulation, followed by further size reduction, addition of cure and seasoning, completion of heating and hot packaging. In a preferred embodiment, the meat is ham and the fat content thereof is adjusted into the range of 20-35% by total weight of the final product.

Abstract: A system and method of coating the seam on the inside surface of a container is disclosed. The container is initially spun about an axis generally parallel to the seam. The seam of the container is engaged while the container is rotating to stop the container with the engaging means in registry with the seam. The interior of the container is coated along the seam while the container is stopped to provide a protective coating overlying the seam. If desired, a subsequent protective coating can be applied on the entire inside surface of the container.

Abstract: A method for packaging glass jars by arranging the jars in nested engagement in staggered rows in a wrap-around fiberboard carton. By utilizing corrugated fiberboard with the corrugations extending at an angle to the score lines formed in the carton blank, consistency of carton dimensions is insured. The use of a film-type overwrap shrunken onto each jar minimizes any adverse effect caused by breakage and provides a surface for imprintation.