Abstract: A system for controlling a pitting system is disclosed. The system comprises a processor configured to: receive a first sensor data; receive a second sensor data; and determine a prune processing parameter based at least in part on the first sensor data and the second sensor data. The system further comprises a memory coupled to the processor and configured to provide the processor with instructions.

Abstract: A system for reducing pathogens for food in packaging comprises a bagger and pathogen reducer. The bagger is for inserting a food item into a package. The pathogen reducer is for reducing pathogens by exposing the food item and the package with the food item inside using infrared energy.

Abstract: The moisture content of a foodstuff or other solid matter is determined by reducing the matter to a paste, packing the paste into a vessel equipped with multiple pairs of plate electrodes and one or more temperature sensors, applying an AC voltage across each pair of electrodes, and measuring the impedance of the paste from each pair of electrodes. The multiple impedance measurements are averaged or otherwise processed to obtain a value that is representative of the paste, and that value and the temperature are processed against calibration data to achieve a value of the moisture content of the paste.

Abstract: Drupaceous fruit pieces, including fruit flesh with and without pit matter adhering to the flesh as well as loose pits and pit pieces themselves, are passed through an integrated system of multiple sorting units utilizing different sorting methodologies. The sorting units include a laser-based sorting unit that sorts according to differences in light scattering, a diode-based sorting unit that sorts according to differences in light reflectance, and in certain embodiments a camera-based sorting unit that sorts according to differences in color. The system also includes an impact separator that dislodges pit material from fruit flesh from which the pit material has not been dislodged by any preceding units, most notably by pitting machinery through which the fruit has passed prior to entering the system of the invention.

Abstract: Drupaceous fruit pieces, including fruit flesh with and without pit matter adhering to the flesh as well as loose pits and pit pieces themselves, are passed through an integrated system of multiple sorting units utilizing different sorting methodologies. The sorting units include a laser-based sorting unit that sorts according to differences in light scattering, a diode-based sorting unit that sorts according to differences in light reflectance, and in certain embodiments a camera-based sorting unit that sorts according to differences in color. The system also includes an impact separator that dislodges pit material from fruit flesh from which the pit material has not been dislodged by any preceding units, most notably by pitting machinery through which the fruit has passed prior to entering the system of the invention.

Abstract: The moisture content of a foodstuff or other solid matter is determined by reducing the matter to a paste, packing the paste into a vessel equipped with multiple pairs of plate electrodes and one or more temperature sensors, applying an AC voltage across each pair of electrodes, and measuring the impedance of the paste from each pair of electrodes. The multiple impedance measurements are averaged or otherwise processed to obtain a value that is representative of the paste, and that value and the temperature are processed against calibration data to achieve a value of the moisture content of the paste.

Abstract: A dehydration tunnel for fruits, vegetables, and other products reduces the vulnerability of the products to damage from carmelization and case hardening by dividing a row of product vessels into two segments, passing heated air simultaneously over both segments but in opposite directions, and advancing the row of vessels unidirectionally through the tunnel. Each vessel is thus exposed to a stream of heated air traversing the vessel in one direction, followed by a separate stream of heated air traversing the vessel in the opposite direction. This allows the tunnel to be operated at moderate temperatures and reduces the harmful temperature cycling of each vessel that is typical of tunnel dryers of the prior art.

Abstract: A method of producing shattered, preservative-free dried fruit or vegetable pieces. Preferably, low moisture fruit is cryogenically frozen and the frozen fruit is then impacted (preferably using a roller mill or tumbler) to produce randomized, shattered fruit pieces (preferably having size primarily in the range from ¼ inch to ⅜ inch). The shattered fruit pieces are optionally dried (for example, while they are warmed in a warm air dryer) to reduce their moisture content to 22%-25% prior to packaging. In an optional, preliminary processing step, dried fruit is first rehydrated to a moisture content of 22%-30% (preferably 23%-25%) to produce low moisture fruit. The low moisture fruit is pitted and then frozen. The frozen, low moisture fruit is then shattered (and optionally then dried) in accordance with the invention.

Abstract: Input food is extruded or otherwise deposited between a pair of counter-rotating wheels whose outer surfaces define mold cavities. The deposited input food is molded into pieces having desired shape (e.g., simulating pitted prunes or berries) by compression between aligned, counter-rotating mold cavity pairs. Preferably, the input food is heated prior to molding to prevent irreversible set up before compression between the mold cavities, and the wheels are chilled to cause deposited food to set up as it is compressed and carried between aligned, chilled mold cavities from a loading station to a release station. Preferably, the mold cavities are maintained at low temperature (e.g., in the range from about -10.degree. F. to 32.degree. F.). After the input food is molded and set up into pieces, the rotating cavities separate at a release station, allowing the molded pieces to fall away from the wheels.

Abstract: Input food is extruded or otherwise deposited between a pair of counter-rotating wheels whose outer surfaces define mold cavities. The deposited input food is molded into pieces having desired shape (e.g., simulating pitted prunes or berries) by compression between aligned, counter-rotating mold cavity pairs. Preferably, the input food is heated prior to molding to prevent irreversible set up before compression between the mold cavities, and the wheels are chilled to cause deposited food to set up as it is compressed and carried between aligned, chilled mold cavities from a loading station to a release station. Preferably, the mold cavities are maintained at low temperature (e.g., in the range from about -10.degree. F. to 32.degree. F.). After the input food is molded and set up into pieces, the rotating cavities separate at a release station, allowing the molded pieces to fall away from the wheels.

Abstract: An apparatus and method are disclosed for a continuous compressing operation involving receiving pliable articles, compressing them along a single axis, and releasing them once compressed. The apparatus and method each involve the use of a pair of disks arranged in a V-shaped configuration, with their opposing surfaces contoured to form opposing recesses which, together with a flexible barrier spanning the space between the disks, define a pocket opening toward the rims of the disks for receiving the article and retaining it during compression. The disks are rotated while maintaining the V shape, thereby causing the pocket and hence the retained article to become compressed. Once the narrowest point of the V is passed, the compressed article is released by gravitational force.

Abstract: An apparatus and method are disclosed for a continuous compressing operation involving receiving pliable articles, compressing them along a single axis, and releasing them once compresssed. The apparatus and method each involve the use of a pair of disks arranged in a V-shaped configuration, with their opposing surfaces contoured to form opposing recesses which, together with a flexible barrier spanning the space between the disks, define a pocket opening toward the rims of the disks for receiving the article and retaining it during compression. The disks are rotated while maintaining the V shape, thereby causing the pocket and hence the retained article to become compressed. Once the narrowest point of the V is passed, the compressed article is released by gravitational force.

Abstract: A continuous grader for fruits or the like including a unit having a plurality of aligned V-troughs and projecting fingers secured to the terminal end of a shaker table across which the fruit moves in a single layer.

Abstract: Apparatus for loading trays with a single layer of prunes or other articles including a series of conveyors for moving the trays in sequence under a feed mechanism, the conveyor under such feed mechanism being vibrated so that the prunes are spread evenly in a compact layer on the tray on such vibrating conveyor.