Abstract: An improved method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating or by baking, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles, along with the products produced thereby.

Abstract: Methods of producing coated, roasted nuts with distinctive honey flavor and golden medium brown roasted nut color comprising coating the nuts a single or successive times with nut coater slurry containing spray dried honey powder, adhesive agent, supplemental sweetener and water, and optionally with a nut coater mixture of modified instant starch and baker's special sugar, and roasting, as well as roasted nuts produced by the described method.

Abstract: An apparatus and a method for preparing a patterned baked good by cutting a dough piece and impressing a pattern on the dough piece.

Abstract: A method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles. According to the method, the comestibles are enrobed with a first coating of a batter including wheat flour and shortening, placed in a heated water bath for up to sixty seconds, fried, given a second coating, fried a second time and frozen.

Abstract: A method of making improved liquid smoke products, having increased staining capability, enhanced storage stability, and a reduced concentration of materials separable upon dilution of the liquid smoke. The method effectively removes precipitable tar-like materials from liquid smoke by a prompt and rapid cooling, or "chilling," of the liquid smoke after its production, followed by timely separation of the supernatant from the precipitated phase.

Abstract: A method is disclosed for preparing coated, frozen comestibles which, when reconstituted by microwave heating, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles. According to the method, the comestibles are enrobed with a first coating of a batter including wheat flour and shortening and fried, and the once coated and fried comestibles are then given a second coating, fried a second time and frozen.

Abstract: An apparatus for regenerating liquid smoke into vapor comprising a regenerator chamber, a regenerator member with generally vertical surfaces within the chamber, means for introducing and spreading liquid smoke on the surface, and means for heating the member to regenerate the liquid smoke into vapor.

Abstract: A method for producing a refined smoke vapor and a refined smoke condensate for imparting smokey flavor and color to comestible products, a smoking method employing the refined vapor or the refined condensate and comestible products smoked with the vapor or the condensate.

Abstract: A method and control apparatus for the safe and effective ultimate disposal of spent biocidal gases such as alkylene oxides after their use in a reactor, including hopsital-type gaseous sterilizers, to reduce the concentration of viable organisms present as contaminants in articles treated in the reactor. The disposal is carried out in a manner to prevent air contaminating release of objectionable material into the atmosphere. The process includes the steps of pumping the biocidal gas from the reactor, delivering the gas to a combustion chamber fitted with a flue gas stack, and igniting and burning the gas in the combustion chamber in the presence of and aided by an added auxiliary combustible fuel augmented by a supply of air. Safety devices such as temperature controls and sensors, flame sensors, flash arrestors, and automatic shut off valves minimize potential hazards.

Abstract: In the treatment of articles with a sterilant gas such as an alkylene oxide, and the circulation of the gas throughout a treatment chamber containing the articles to be treated, a gas circulating system completely devoid of electrical contacts, switches, electrical motors and other potentially dangerous electrical components which could cause explosive ignition of the sterilant gas. The circulation system includes a fluid-driven turbine-like impeller completely isolated from the sterilant gas, and drivingly coupled to a fan blade which serves to force the gas through conduits and to circulate and recycle the sterilant gas throughout the treatment chamber. In a second embodiment of the invention a magnetically coupled drive is used to actuate the sterilant-circulating fan.

Abstract: A food supplement concentrate of an ingestible agent such as a seasoning, flavoring, oleoresin, essential oil, vitamin, mineral, and mixtures thereof encapsulated, enveloped or otherwise encased as a dispersed microphase within but recoverable from a matrix of encapsulating medium such as a starch, protein, flour, modified starch, gum, and mixtures thereof. The concentrate is prepared by mixing the edible agent and the encapsulating medium with a limited quantity of water adequate to permit conversion of the mixture, under applied extrusion pressure and controlled heat, to provide a dense, essentially unexpanded glassy extrudate with said ingestible agent dispersed therethrough in microform.

Abstract: A method for effectively encasing an active agent such as a chemical compound, a seasoning, a flavoring, or a nutrient such as vitamins and minerals, including liquids, as a time-stable but releasable dispersion in a homogeneous polymeric encapsulating matrix of a modified starch, a gum or a protein material such as gelatin and casein to provide a concentrate of the active agent. The method is characterized in that the agent to be encased is mixed with the encapsulating material under conditions of rigorous and intimate mechanical working with applied high shearing stress but without phase-separating mechanical compression and compaction forces and in the presence of a limited quantity of water and sufficient heat to ensure the formation of a viscous, semi-solid, homogeneous paste constituting a mobile mass or plastic melt.