Abstract: The present invention is directed to an improved synthesis process and system for the production of ammonia. More specifically, the present invention involves the use of a split axial flow converter in the low pressure synthesis of ammonia.

Abstract: A ready-to-eat breakfast cereal product contains coarse particulate vegetable components, sugar components, and shortening, with or without other ingredients, and is substantially free of flour. The ingredients are mixed into a heterogeneous moldable mass, and the mass is die molded to form a plurality of bite sized pieces which are dried to form a crisp structure characterized by a matrix of particulate components coated and adhered together by the sugar and shortening components.

Abstract: Oleaginous protein is first converted to acid soluble polypeptides by hydrolysis with a proteolytic enzyme. The hydrolyzate is then acylated to produce an acid soluble protein concentrate having a bland flavor and substantially no objectionable odor.

Abstract: A method is disclosed for treating raisins and other whole dried fruit to provide a significant humectant content therein and to improve softness retention under storage conditions. The raisins are first treated with a hot, weak acid and are then washed and treated with glycerol, sorbitol, or other humectants, followed by washing and controlled drying to a moisture content of about from 12% to 20%.

Abstract: A shredded food article in the form of a biscuit is produced by depositing a web of longitudinally shredded food transversely across a moving bed in a uniform overlapping zigzag configuration to produce a wider, continuous, multiple layer sheet. The sheet is first cut longitudinally and is then cut transversely to produce a plurality of files and rows of lapped shredded biscuits on the moving bed. The process may include two separate lapping operations in which a flavorful filling is deposited between laps to produce a composite biscuit having an interior filling.

Abstract: Dried fruits, especially raisins, are treated with an edible water soluble humectant by a variety of methods to establish a humectant level absorbed by the fruit at a value in excess of about 4%, thereby to increase the potential of the fruit to retain, under prolonged storage conditions, sufficient softness to remain tender and flavorful for human consumption. The fruit may be given a preliminary treatment to precondition the surface thereof for humectant penetration and/or to raise the internal moisture content. The fruit is then exposed to a humectant, preferably glycerol, or a solution of glycerol and sorbitol and/or other humectants, until significant levels, at least about 4% by weight, of the humectant are absorbed. The fruit is then washed, if necessary, and dried to a moisture content of about 12 to 20%.