Abstract: Described is an apparatus and method, particularly applicable to a brush bed conveyor system, by which objects, typically citrus fruit, are washed or sprayed. A moveable high pressure spray manifold is contained within a manifold carriage and is disposed within the conveyor chassis such that it is moved along above a brush bed by a conveyor chain. Separation bars extend from the conveyor chain to segregate the objects into queues retained within the spray pattern of the manifold. When the manifold reaches a predetermined end position, a release latch is decoupled from the separation bars to disconnect the separation bars and conveyor chain from the manifold carriage. The predetermined end position is sensed and the manifold carriage is quickly returned to its initial position by means of a selectively activated pneumatic piston assembly.

Abstract: The conveyor system is made of a plurality of spools connected by chains at each end of the spool. The space between an adjacent pair of spools defines a pocket. An ejector is carried by the chain within each pocket to eject fruit from the pocket. The ejectors are selectively activated by solenoids lying underneath the chain and mounted on a conveyor channel across which the chain and spools are pulled. During operation, chain stretch is measured between two sensors at each end of the conveyor system. When the stretch has exceeded a predetermined limit, a warning signal is generated and the conveyor system can be stopped to allow appropriate repositioning of the solenoid assemblies for activating the ejectors or the timing of the firing of the ejectors automatically readjusted by software control.

Abstract: An improved actuating system for a plurality of tucker plates used to compress and tuck arrays of fruit placed by an automated fruit handler into shipping cartons is described. The timing and motive force used for operation of the tucker plate is derived from motion of the fruit handler. Contact of the fruit and the fruit handler with an inclined tucker plate on each of four side is sufficient to cause tucker plates to rotate about a hinge assembly which couples the tucker plate to the packer table through which the fruit handler disposes the layers of fruit into the shipping cartons positioned on a conveyor underneath the packer table. Each tucker plate is provided with an upper finger which contacts the fruit handler as the fruit handler move upwardly thereby causing a torque to be applied to the tucker plate to reorient the tucker plate from the vertical packing position to an open tilted receiving position.

Abstract: Described is a method, particularly applicable to a brush bed conveyor system, by which objects, typically citrus fruit, are washed or sprayed. A moveable high pressure spray manifold is contained within a manifold carriage and is disposed within the conveyor chassis such that it is moved along above a brush bed by a conveyor chain. Separation bars extend from the conveyor chain to segregate the objects into queues retained within the spray pattern of the manifold. When the manifold reaches a predetermined end position, a release latch is decoupled from the separation bars to disconnect the separation bars and conveyor chain from the manifold carriage. The predetermined end position is sensed and the manifold carriage is quickly returned to its initial position by means of a selectively activated pneumatic piston assembly.

Abstract: The conveyor system is comprised of a plurality of spools connected by chains at each end of the spool. The space between an adjacent pair of spools defines a pocket. An ejector is carried by the chain within each pocket to eject fruit from the pocket. The ejectors are selectively activated by solenoids lying underneath the chain and mounted on a conveyor channel across which the chain and spools are pulled. A photooptical detector is provided for detecting when an ejector is missing due to damage or other loss. A system control circuit detects the missing ejector and stops the conveyor at a predetermined position so that the missing ejector stops at a predetermined repair location on the conveyor system.

Abstract: An apparatus peels fruit, in particular citrus fruit, by washing and sterilizing the fruit in a sterilizing bath. The washed and sterilized fruit is delivered to a perforator which makes a plurality of perforations through the outer surface of the peel of the fruit over its entire surface. The perforated fruit is then delivered to a conveyor which loads and orients the fruit so that it is spinning on the stem axis with the equator of the spinning fruit exposed to a plurality of slitting knives. The knives slit an equatorial cut through the outer surface of the peel. The slit and perforated fruit is then delivered to a carousel of canisters. Each canister is filled with fruit and an aqueous solution of a commercial pectinase. The solution is vacuum infused into the fruit so that the albedo attaching the peel to the fruit substantially disintegrates over a predetermined time period.

Abstract: A process for peeling fresh citrus fruit to provide peeled whole fruit, with ease of peeling and with limited amounts of adhering albedo. The fresh citrus fruit are initially chilled to a temperature well below room temperature, preferably less than about 10 degrees C. The chilled fruit are then scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit are then immersed in an aqueous solution of a pectinase enzyme at an initial temperature of about 35 degrees C. The enzyme solution is then infused into the fruit, and after holding the infusion-treated fruit in the solution for a prescribed time period, without application of additional heat, the peel can be readily removed from the whole fruit.

Abstract: An apparatus peels fruit, in particular citrus fruit, by washing and sterilizing the fruit in a sterilizing bath. The washed and sterilized fruit is delivered to a perforator which makes a plurality of perforations through the outer surface of the peel of the fruit over its entire surface. The perforated fruit is then delivered to a conveyor which loads and orients the fruit so that it is spinning on the stem axis with the equator of the spinning fruit exposed to a plurality of slitting knives. The knives slit an equatorial cut through the outer surface of the peel. The slit and perforated fruit is then delivered to a carousel of canisters. Each canister is filled with fruit and an aqueous solution of a commercial pectinase. The solution is vacuum infused into the fruit so that the albedo attaching the peel to the fruit substantially disintegrates over a predetermined time period.

Abstract: A conveyor discharge apparatus, and a related method of operation, that can lift and thereby eject any article carried by a conveyor of the apparatus through substantially relying on the motor that advances the conveyor of the apparatus. The apparatus includes an ejection mechanism having a plurality of ejection fingers that are each associated with a separate one of the pockets of the conveyor and are selectively movable between rest and ejection positions so as to lift and eject articles carried by the pocket in which the particular finger is located. The ejection mechanism is further configured such that the power required to lift and eject any article from the pockets is provided substantially by the motor that advances the conveyor. In operation, the conveyor is advanced via the motor and the fingers are selectively moved substantially via the power of the motor from their respective rest positions to their respective ejection positions.

Abstract: An apparatus peels fruit, in particular citrus fruit, by washing and sterilizing the fruit in a sterilizing bath. The washed and sterilized fruit is delivered to a perforator which makes a plurality of perforations through the outer surface of the peel of the fruit over its entire surface. The perforated fruit is then delivered to a conveyor which loads and orients the fruit so that it is spinning on the stem axis with the equator of the spinning fruit exposed to a plurality of slitting knives. The knives slit an equatorial cut through the outer surface of the peel. The slit and perforated fruit is then delivered to a carousel of canisters. Each canister is filled with fruit and an aqueous solution of a commerical pectinase. The solution is vacuum infused into the fruit so that the albedo attaching the peel to the fruit substantially disintegrates over a predetermined time period.

Abstract: A method and apparatus is disclosed for grading the surface of generally apherical fruit according to surface characteristics such as color and blemish. The fruit are moved in single file past a scanning camera while being rotated about a transverse horizontal axis. Reflectivity data in three separate wavelength bands is collected for a series of scans of each article of fruit, and this data is processed to eliminate all duplicative data arising from the fruit's rotation. Color ratio signals based on the remaining reflectivity data are then utilized to grade the fruit according to their surface color and degree of blemish.

Abstract: A method and apparatus are disclosed for treating fresh fruit to prevent and retard the growth of fungus. The techniques of the invention include simultaneously scrubbing the fresh fruit while drenching with a falling liquid containing a fungicide. Large volumes of liquid are used and the liquid can be recycled. The liquid also removes dirt and debris and, while containing a rather small amount of fungicide, such amount is present in a concentration sufficient to apply a coating to the fruit at the end of the scrubbing step given proper pH control. The pH of the solution is controlled. During the scrubbing step, the fruit is continuously rotated to provide even fungicidal deposit.

Abstract: An apparatus for packing closely-arranged articles into a receptacle includes a rigid funnel having inwardly sloping walls and a downwardly projecting flexible skirt means attached to the funnel. The flexible skirt comprises a plurality of flexible planar segments that project downwardly into the receptacle. The funnel and skirt are lowered into an empty receptacle, the articles are packed, and the funnel and skirt are lifted out. The skirt means avoids contact between the articles and the walls of the receptacle as the receptacle is being packed, thereby decreasing the potential for damage to the articles. The apparatus includes a switch that stops the downward movement of the funnel and skirt when the bottom edge of the skirt is adjacent the bottom of the receptacle.

Abstract: A conveyor discharge apparatus, and a related method of operation, that can lift and thereby eject any article carried by a conveyor of the apparatus through substantially relying on the motor that advances the conveyor of the apparatus. The apparatus includes an ejection mechanism having a plurality of ejection fingers that are each associated with a separate one of the pockets of the conveyor and are selectively movable between rest and ejection positions so as to lift and eject articles carried by the pocket in which the particular finger is located. The ejection mechanism is further configured such that the power required to lift and eject any article from the pockets is provided substantially by the motor that advances the conveyor. In operation, the conveyor is advanced via the motor and the fingers are selectively moved substantially via the power of the motor from their respective rest positions to their respective ejection positions.

Abstract: A method and apparatus are disclosed for treating fresh fruit to prevent and retard the growth of fungus. The techniques of the invention include simultaneously scrubbing the fresh fruit while drenching with a falling liquid containing a fungicide. Large volumes of liquid are used and the liquid can be recycled. The liquid also removes dirt and debris and, while containing a rather small amount of fungicide, such amount is present in a concentration sufficient to apply a coating to the fruit at the end of the scrubbing step given proper pH control. The pH of the solution is controlled. During the scrubbing step, the fruit is continuously rotated to provide even fungicidal deposit.

Abstract: An improved process for preparing individual fruit sections from fresh citrus fruit, with improved ease of peeling and sectioning and with reduced amounts of adhering albedo. The fresh citrus fruit are initially scored so as to penetrate the albedo layer, but not the underlying juice sections, and the scored fruit is then immersed in an aqueous solution of a pectinase enzyme. A series of positive pressure pulses is applied to the immersed fruit, to infuse the enzyme solution into the albedo and, after storing the infusion-treated fruit for a prescribed time period, the peel and other membrane material can be readily removed from the fruit and the individual fruit segments readily separated from each other. Infusing the pectinase enzyme solution under pressure, rather than vacuum, and maintaining the solution at approximately room temperature, rather than an elevated temperature, significantly improves the ease of peeling and sectioning and reduces the amount of adhering albedo.

Abstract: A method are disclosed for treating fresh fruit to prevent and retard the growth of fungus. The techniques of the invention include simultaneously scrubbing the fresh fruit while drenching with a falling liquid containing a fungicide. Large volumes of liquid are used and the liquid can be recycled. The liquid also removes dirt and debris and, while containing a rather small amount of fungicide, such amount is present in a concentration sufficient to apply a coating to the fruit at the end of the scrubbing step given proper pH control. The pH of the solution is controlled. During the scrubbing step, the fruit is continuously rotated to provide even fungicidal deposit.

Abstract: Apparatus for picking up and transferring layers of round food articles and the like is disclosed including movable pickup heads mounted on a carriage, each pickup head comprising a vacuum manifold or plenum forming multiple openings on a lower surface and adapted for developing low vacuum, high flow rate conditions variant, a vacuum cup mounted in each of the openings and having a bellows-like construction for permitting expansion and contraction along its axis, a flexible base portion of the vacuum cup forming a seal surface for engagement with one of the round food articles, the vacuum cup also forming a relatively large orifice for permitting relatively unrestricted communication between the vacuum cup and the plenum upon engagement of the vacuum cup with a food article in order to very rapidly produce a vacuum within the cup for causing adherence of the food article. The vacuum cup is also particularly adapted for assuring that the food article is retained upon the vacuum cup until released.

Abstract: Apparatus for picking up and transferring layers of round food articles and the like including movable pickup heads mounted on a carriage, each pickup head comprising a vacuum manifold or plenum forming multiple openings on a lower surface and adapted for developing low vacuum, high flow rate conditions variant, a vacuum cup mounted in each of the openings and having a bellows-like construction for permitting expansion and contraction along its axis, a flexible base portion of the vacuum cup forming a seal surface for engagement with one of the round food articles, the vacuum cup also forming a relatively large orifice for permitting relatively unrestricted communication between the vacuum cup and the plenum upon engagement of the vacuum cup with a food article in order to very rapidly produce a vacuum within the cup for causing adherence of the food article. The vacuum cup is also particularly adapted for assuring that the food article is retained upon the vacuum cup until released.

Abstract: A solid essential oil flavor composition having a high essential oil content and a process for preparing the product are disclosed, the process involving preparation of a heated or cooked aqueous mixture of a sugar and starch hydrolyzate together with an emulsifier. A selected essential oil or other oil-soluble flavor is combined and blended with a mixture in a closed vessel under controlled pressure conditions to form a homogeneous melt, the melt being extruded into a relatively cool solvent, dried and combined with a selected anticaking agent to produce the stable, relatively non-hygroscopic particulate flavor composition of the invention. The selected quantity of essential oil flavor blended into the homogeneous melt being sufficient to yield about 12 to 35% by weight of essential oil in the encapsulated solid particulate composition. During the process, encapsulation efficiency is maintained preferably at or above about 60%, more preferably above about 70% and most preferably above about 75 to 80%.