Abstract: A method carried out by a computing device may include: receiving a plurality of models each associated with a type of sub-primal cut, including a reference shape(s) for detection of a corresponding match characteristic by a corresponding scan type, and including a plurality of attribute characteristic value ranges; receiving a registered scan of a sub-primal cut including scans showing corresponding match characteristics; identifying attribute characteristics for the sub-primal cut using the registered scan; concurrently aligning reference shape(s) of each model to corresponding match characteristics and calculating a shape match values based on the alignment; determining a best model match for the registered scan using a plurality of attribute match values calculate based on the identified attribute characteristics compared to the attribute characteristic value ranges and the plurality of shape match values; and assigning a type of sub-primal cut to the sub-primal cut based on the best model match.

Abstract: A system for optimizing a cleaning process of a food processing machine having at least one sensor and a computing device having at least one processor and a non-transitory computer-readable medium that is communicatively coupled to the food processing machine and a data store and computer-executable instructions stored thereon including executing instructions by the at least one processor to cause the computing device to perform actions including: receiving, by the computing device, data from the at least one sensor; processing, by the computing device, the data from the at least one sensor; and displaying, by the computing device, processed sensor data as a first metric relating to at least one cleaning step of a selected cleaning session of the food processing machine compared to an average first metric of the at least one cleaning step of a plurality of past cleaning sessions of the food processing machine.

Abstract: A system 10 for processing work products 12 includes a housing 14 to contain the components of the system, which include a conveyor 16 for carrying the work products through the housing and past a work tool 18 being supported and moved relative to the conveyor by an X-Y actuator apparatus 20. A scanning system 21 is positioned in the housing 14 upstream of the X-Y actuator for ascertaining selected physical parameters of the work products so as to determine the manner in which the work tool 18 operates on the work products. The housing includes a compartment 22 in which is mounted a high-pressure pump system 23 to provide high pressure working fluid for the work tool 18. Also, a compact guard system 24 is positioned at the outlet 26 of the housing to prevent individuals from reaching into the housing from the exterior.

Abstract: A conveyor system 24 carries work items, such as flexible, pliable, food products 22, through a scanning system 28 which generates data pertaining to various physical parameters of the food products. Thereafter, the food products are transported through a processing station which may be in the form of a portioning system 30. Next, the portioned food products are transported to a harvesting system 32 utilizing a actuator 34 to unload the food product portions 36 by vacuuming the portions into a nozzle 90. Such food products are transported to one or more desired locations through a hose/tube connected to a nozzle or may be launched through the air in a trajectory aimed at the desired placement location.

Abstract: A fruit processing apparatus includes a chute through which fruit passes to be placed into a series of holding cups positioned around the perimeter of a first rotating indexing delivery carousel. A second rotating indexing delivery carousel is located side by side the first delivery carousel and also includes a series of cups positioned around its perimeter. Two corresponding holding cups from the rotating delivery carousels close towards each other to cooperatively form a cavity to retain the fruit therein. A small separation remains between the two cups through which passes a splitting device for splitting, with one section/half remaining within each of the two cups. An ejector for ejecting the pit from the split fruit includes at least one pick configured to strike against the pit to remove the pit from the fruit.

Abstract: A filler head apparatus 20 for hygienically filling and emptying containers 22 through a fitment 24 incorporated with the container 22 includes a cylindrical outer housing 30 for receiving a hollow bore inner cylinder 32 which is actuated to simultaneously reciprocate and rotate about a central axis 33 within the outer housing. A transfer tube assembly 34 is mounted to the inner cylinder 32 to travel with the inner cylinder between an extended position engaged with the fitment 24 and a retracted position disengage from the fitment. When the transfer tube assembly is engaged with the fitment, flowable content or product may be transferred to or from the container 22.

Abstract: In some aspects, the systems and devices described herein relate to an injection needle for injecting fluid into a substrate such as a food product, including: an elongated hollow shank having a center longitudinal axis, an inner shank wall, and an outer shank wall; and a needle tip, including: an injection opening; and a curved end portion extending from the elongated hollow shank and having a radius of curvature, the curved end portion terminating distally in a bottom outer edge and a cutting face extending from the bottom outer edge toward the inner shank wall at a bottom end of the injection opening, wherein the bottom outer edge and the cutting face are in substantially vertical alignment with an axis of a first portion of the inner shank wall extending from a top end of the injection opening.

Abstract: A system (20) for thermal processing food products (28) includes an oven 22 operating under selected parameters. A buffer area (26) receives and holds the food products heated in the oven for a selected time period before further processing. The buffer area can be heated or cooled as needed. A temperature determining system (120) determines the temperature of the food product during the thermal processing. A control system (30) receives the operational parameters of the oven and/or the buffer area and receives the temperature determination system data. The control system uses the temperature determination system data to determine over time the temperature equilibration of the interior of the food product after being heated in the oven to model the lethality of pathogenic microorganisms in the interior of the food product.

Abstract: A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate. A fourth brine consisting of only protein from the same type of food product as the food product being injected with the brine and water.

Abstract: A rail and track cartridge for building straight or radial belt conveyors comprises two or more rails connected to each other, wherein the two or more rails each has a first and second free end; and a track connected to each rail, wherein each track is supported by tabs protruding from the rail, wherein the track is offset to the side from the rail, and an upper track surface is above a top surface of the rail. An adjustable cartridge has bent free ends of the two or more rails attached to the same tier arm to adjust the length of the rails to fit within the tier arms.

Abstract: Mist management systems are configured for a processing machine having a portioning station configured to portion a workpiece within an enclosed portioner housing having a first side wall extending along the portioning station, a second side wall, at least one hood portion between the first and second side walls, and at least one end wall between the first and second side walls, using at least one liquid jet cutter and a conveyor configured to move the workpiece in a longitudinal direction beneath the at least one liquid jet cutter. The systems may include a tray secured within the enclosed portioner housing beneath the at least one liquid jet cutter and the conveyor, the tray being downwardly angled and configured to direct a waterjet of the liquid jet cutter toward a low pressure plenum chamber positioned external to the first side wall of the enclosed portioner housing.

Abstract: A sensing system (110) positioned relative to the conveyor belt (34) to sense the physical configuration of the belt side links (44) and (46) as well as the inclination or tilt of the side links.

Abstract: A protein composition corresponding to that of a natural pork belly is injected into a green pork belly and a standard pork belly curing brine is also injected into the pork belly. The protein composition and curing brine are injected into the pork belly in separate steps. The protein composition can be emulsified to facilitate injection into the pork belly. The injected pork belly can be massaged and then allowed to cure for a certain length of time. Thereafter, the pork belly is smoked in a standard manner and then shaped into a rectangular form for slicing into bacon.

Abstract: A conveyance system 14 carries food products 12 past the scanning system 16 for scanning the food products and generating data pertaining to various parameters of the food products. Thereafter, the food products 12 are transported past a processing station 18 for cutting, trimming, portioning, etc. using a cutting apparatus 20 in the form of a robotic actuator 22 onto which is mounted a dual headed cutter assembly 24 capable of independently and simultaneously cutting/trimming/portioning two separate food products 12, for example, located in side-by-side lanes on the conveyance system or capable of independently and simultaneously cutting/trimming the opposite sides of the same food product.

Abstract: Mist management systems are configured for a processing machine having a portioning station configured to portion a workpiece within an enclosed portioner housing having a first side wall extending along the portioning station, a second side wall, at least one hood portion between the first side wall and the second side wall, and at least one end wall between the first side wall and the second side wall, using at least one liquid jet cutter and a conveyor configured to move the workpiece in a longitudinal direction beneath the at least one liquid jet cutter.

Abstract: A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate.

Abstract: A method for processing food products (12) includes transporting the food products by a first conveyor (11), an X-ray unit (13) positioned between the intake end and the discharge end of the first conveyor to acquire a first set of product-specific data relating to the food product transported. At least one first optical camera (17), assigned to the first conveyor, is used to acquire a second set of product-specific data relating to the food product. A control unit (18) is used to receive and integrate the first and second data sets to analyze the composition of the food product and determine parameters for the food product. Based on the determined parameters of the food product, the food product is cut with a cutting unit, under the control of the control unit.

Abstract: A fruit processing apparatus 8 includes a chute 10 through which fruit 12 travel form a supply source and into one of a series of holding cups 14 positioned around the perimeter of a first rotating indexing delivery carousel 16. A second rotating indexing delivery carousel 18 is located side by side the first delivery carousel 16 and also includes a series of cups 14 positioned around its perimeter. Two corresponding holding cups 14 from the rotating delivery carousels 16 and 18 close towards each other to cooperatively form a cavity to retain the fruit 10 therein. A small separation remains between the two cups 14 through which passes a splitting device 20 for splitting the fruit in two sections or halves 12A, with one section/half remaining within each of the two cups 14. A pitter 24 in the form of a plunger projects forwardly through the fruit husk and against the fruit pit to eject the pit from the fruit.

Abstract: A method of processing products in a retort having a length includes arranging products in at least one product carrier for movement along at least a portion of the length of the retort and reciprocating the at least one product carrier along at least a portion of the length of retort in a non-sinusoidal pattern of movement.

Abstract: A recirculation circuit for a processing vessel is configured to process a load with a process fluid. The recirculation circuit includes a first circuit portion configured to recirculate a first portion of the process fluid through the vessel. The first circuit portion includes a first pump having a first flow rate and a first output pressure and a heat exchanger in fluid communication with the first pump. A second circuit portion is configured to recirculate a second portion of the process fluid through the vessel. The second circuit portion includes a second pump having a second flow rate higher than the first flow rate and a second output pressure lower than the first output pressure.