Abstract: The field of the invention is food drying apparatus and methods. In particular, the invention discloses a rotary dryer which dries food granules, such as rice, by rotation within a perforated cylindrical barrel, to prepare the rice for packaging. The dryer provides high velocity drying zones along its length, and high temperatures may be used.

Abstract: An apparatus and method are disclosed for cooking food products. In particular, cereal grains and rice products may be cooked pursuant to a multi-step process in which rice is first prewashed, presteamed, and then allowed to absorb water in a steeping step for a short time before being cooked in a steam cooker. The rice may be passed along to various dryers, and later dried and packaged for use by the consumer. Further, an apparatus and method are disclosed for using and recirculating water in a more efficient and economical manner in a food processing operation.

Abstract: The field of the invention relates to a method for processing food products to prepare the food products for packaging. The methods involve presteaming, steeping, steam cooking, and then drying the food products. The method reveals pressure cooking with a pressure that is maintained below 15 psi, and in a steam vessel. Chemical additives may be added to the food products during processing. The apparatus includes a conveyor, steeping tanks as needed, and a water recirculation system. A dryer which includes a rotating barrel adapted for agitation of the food products during cooking is also included.

Abstract: The field of the invention is food drying apparatus and methods. In particular, the invention discloses a rotary dryer which dries food granules, such as rice, by rotation within a perforated cylindrical barrel, to prepare the rice for packaging. The dryer provides high velocity drying zones along its length, and high temperatures may be used.

Abstract: Water is circulated in the processing of food products, such as rice, and in quantities sufficient to avoid undesirable clumping within processing machinery. Further, recycled water produced during the processing of food products is recirculated and reabsorbed by the food products. A portion of the water which contains cooked starch is drained off, and the remainder is recirculated in the processing of additional food products. In one application, a method and apparatus for recirculating water in the processing of rice is provided, whereby the ratio of the amount of water used and/or excreted in the processing of the rice as compared to the amount of cooked rice is less than or equal to about 3:1 by volume.

Abstract: An apparatus and method are disclosed for cooking food products. In particular, cereal grains and rice products may be cooked pursuant to a multi-step process in which rice is first prewashed, presteamed, and then allowed to absorb water in a steeping step for a short time before being cooked in a steam cooker. The rice may be passed along to various dryers, and later dried and packaged for use by the consumer. Further, an apparatus and method are disclosed for using and recirculating water in a more efficient and economical manner in a food processing operation.

Abstract: A dry instant rice porridge mix reconstitutable in milk is prepared by mixing instant rice with a thickener, nonfat dry milk solids, and an alkaline metal pyrophosphate. The porridge mix is also reconstitutable in water with the addition of dry milk solids.

Abstract: A method and apparatus for removing bran from cereal grains, particularly rice, wherein dehusked cereal grains to be debranned are fed under controlled pressure through a chamber wherein they are laterally confined by an apertured screen while being worked by a special bladed rotor providing pockets of grain which rotate with the rotor within and relative to the confined grain body so that the debranning action is effected mainly by grains rubbing together whereby to produce high grade unbroken polished grains efficiently and economically.

Abstract: A method for processing rice wherein paddy rice is heat treated, the heat treated rice is shelled to separate the hulls from the brown rice, the hulls are fed into a burner unit wherein they are burned in two stages to produce ash and relatively clean hot gases, and the hot gases are cycled for use in the heat treating phase.

Abstract: A method and apparatus for removing bran from cereal grains, particularly rice, wherein dehusked cereal grains to be debranned are fed under controlled pressure through a chamber wherein they are laterally confined by an apertured screen while being worked by a special bladed rotor providing pockets of grain which rotate with the rotor within and relative to the confined grain body so that the debranning action is effected mainly by grains rubbing together whereby to produce high grade unbroken polished grains efficiently and economically.

Abstract: A two piece aerosol cap and actuator device in which the cap piece is shaped to provide an open end for attachment to an aerosol container and a receptacle at the opposite end to carry an actuator piece for use in locking the aerosol container valve in an open position.

Abstract: Pesticides such as o-isopropoxyphenyl methylcarbamate are dissolved in polyethylene glycol. The concentrate thus formed is freely soluble in water.

Abstract: A hermetically sealed food system is provided which includes a container, a special low moisture precooked rice, a seasoning ingredient containing a hygroscopic material such as hydrolyzed vegetable protein. The precooked rice component is dried to a low moisture content such that it is rendered sufficiently hygroscopic so that it will prevent any substantial increase in the amount of moisture in the seasoning ingredient.