Abstract: Raw wastewater to be clarified is routed in an apparatus which directs the wastewater in an improved upwardly directed vortex path that is above and open to a source of dense microbubbles. Impurities within the wastewater are urged toward the periphery of the vortex and coagulate, while the bubbles tend to pass up through a central core of the vortex. The coagulated impurities and the bubbles approach the outlet of the vortex apparatus, whereupon a venturi-like effect is developed to accomplish an improved contacting of the coagulated impurities and the bubbles to form buoyant agglomerates. The wastewater and buoyant agglomerates flow together through the vortex outlet, after which the buoyant agglomerates may be permitted to float to the surface of the wastewater in a separate chamber.

Abstract: A food processing method and apparatus removes surface and absorbed fluids from individual food items during the commercial processing of continuous supplies or batches thereof. The food items are continuously and simultaneously tumbled and contacted with stream of material having an affinity for either or both of aqueous liquids and oily liquids. A vibration device is associated with an inclined run of the stream of material and accomplishes a tumbling of the individual food items to permit substantially all of their surface area to contact the stream of material. An optional heating member may be positioned in the vicinity of the inclined run to supply heat to the fluid on or within the food pieces. A fluid removal mechanism may be positioned on the apparatus for removing and collecting the fluid from the stream of material.

Abstract: Aqueous solutions of crude or food grade plant proteases are held at a pH of from 11 to 12.5 for a period of time sufficient to reversibly inactivate active proteolytic enzymes without substantially reducing total enzymatic activity.

Abstract: An improved carcass transfer method and device are provided by which a single operator can readily raise, lower, and transport a whole beef carcass or other carcass to facilitate movement of the carcass both off of and onto overhead rail systems conventionally used for carcass transport and storage in meat packing plants. A portable cantilevered device having a lifting mechanism engages a roller-type trolley from which a carcass is suspended. The lifting mechanism preferably includes a hydraulic cylinder, which cylinder is in controlled communication with an oil reservoir. Pressurized air actuates various valves to effect a desired raising or lowering of the mast.

Abstract: Poultry carcasses are treated to improve the eating qualities, notably flavor, tenderness, juiciness, etc. by injecting an additive such as a liquid into the meat tissue of the leg and thigh portions by inserting a hollow needle through both of the portions from either the end of the leg from which the foot has been severed, or from the posterior opening in the carcass, and without penetrating the skin of the carcass. The needle is inserted into an empty sheath of a tendon which has been pulled from the leg portion, and the needle is advanced through the sheath and beneath the poultry skin through the flesh of the leg without penetrating the skin of the thigh and leg and the additive is then introduced into the flesh.

Abstract: A method for injecting an additive material into the flesh of a poultry carcass by inserting a comb-like instrument comprising a hollow manifold and a plurality of hollow tines extending therefrom, longitudinally of a poultry carcass between the skin and flesh, thereof, and the tines are forced into the flesh without penetrating the skin. Thereafter, a liquid additive is forced through the manifold and tines and through orifices therein and ejected into the flesh.

Abstract: Peanut butter is prepared that has an improved flavor and an increased shelf life. The peanuts are ground in the presence of solid carbon dioxide to reduce oxidation of the peanut oil during grinding and also to reduce the amount of oxygen that is dissolved, occluded, and adsorbed from the ingredients, thereby resulting in a final peanut butter of improved stability and also thereby effecting a retention of carbon dioxide in the final peanut butter to improve the flavor thereof.

Abstract: A method of reassuring internal temperaures of canned foods under actual operating conditions by placing recyclable thermal simulators in each batch of canned foods during the actual processing. A recyclable thermal simulator device having the same thermal characteristics as the particular canned food being simulated. A method for manufacturing recyclable thermal simulators by equipping a container substantially identical to those simulated with a suitable temperature indicator, filling the container with a porous, open-celled, sponge-like matrix material, uniformly distributing a liquid of a pre-determined specific gravity throughout the matrix material by means of a partial vacuum usually identical to that drawn on the canned food simulated and sealing the container.

Abstract: An improved device and method for displaying and suspending packaged articles is provided. The device includes at least one arm from which articles may be hung, preferably within a display case. The method includes contacting such suspended articles with a conditioned environment. In one embodiment, particularly well suited for use within a conditioned-environment display case, pairs of arms are staggered and lie along planes perpendicular to each other.

Abstract: A fluidized flocculant being a dispersion of from about 5 to 60 weight percent of finely ground polyacrylamides in a fluid, water soluble polyhydric alcohol carrier. The fluidized flocculant is prepared as a dispersion having a particle size of less than 75 microns and can be metered and pumped into a water stream and mixed therewith to form a flocculant solution that can be readily metered and pumped into water to be clarified.

Abstract: A fluidized flocculant being a dispersion of from about 5 to 60 weight percent of finely ground polyacrylamides in a fluid, water soluble polyhydric alcohol carrier. The fluidized flocculant is prepared as a dispersion having a particle size of less than 75 microns and can be metered and pumped into a water stream and mixed therewith to form a flocculant solution that can be readily metered and pumped into water to be clarified.

Abstract: A process for treating meat and meat-cuts to destroy surface bacteria, and particularly spoilage bacteria, comprising contacting meat surfaces with a hot aqueous acid solution for a time sufficient to achieve substantial surface bacterial kill but insufficient to result in any appreciable organoleptic deterioration or protein denaturation of the meat.