Abstract: A system and method for sterilizing to a desired level a food packaging area or room including the associated atmosphere that can be automated is provided. The method includes introducing the sterilizing agent as an aerosol suspension into the atmosphere of the food packaging area and exposed surfaces in the area, and then distributing the sterilizing agent to contact the surfaces therein that are to be sterilized with the sterilizing agent. The method may also include condensing the aerosol suspension to form a thin liquid film containing the sterilizing agent on exposed and nonexposed surfaces in the area or room to thereby effect sterilization of those surfaces.

Abstract: The present invention includes puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. According to a method of making the puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand.

Abstract: A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. A coated corn grit product is also provided that has clusters of corn grit pieces having a fat free coating. The fat free coating is made from at least one material selected from colorants, flavors, nutrients, and sweeteners.

Abstract: The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. According to one method, a puffing chamber is provided having inner surfaces and a chamber volume. An amount of the food starch material is placed into the puffing chamber. The amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting unconstrained expansion of the amount in at least a second dimension.

Abstract: The present invention includes puffed-food starch material snacks, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes and crackers made from food starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture. According to a method of making the puffed food starch material product of the present invention, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension while permitting expansion of the bulk amount in at least a second dimension.

Abstract: The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. According to one method, a puffing chamber is provided having inner surfaces and a chamber volume. A bulk amount of the food starch material is placed into the puffing chamber. The bulk amount of food starch material is caused to volumetrically expand. The expanding food starch material is constrained in its expansion in at least a first dimension, while permitting unconstrained expansion of the bulk amount in at least a second dimension.

Abstract: The present invention is a test milling method to determine the suitability of a grain for use in the derivation of desired end products. A full scale mill is simulated through a bench scale application wherein only a small portion of grain is required to conduct the test in contrast to testing protocols which employ full scale equipment. By utilizing the small scale simulations, hybrid varieties may be tested for total grit extraction and total yield well in advance of the many seasons that it takes to develop market quantities of a hybrid. The invention also relates to a method for determining which items of data collected are needed to accurately predict the total yield and grit extraction % and subsequently applying these limited data points in a shortened simulation to reduce the number of steps required in the test protocol. Data obtained from such tests may be used to direct hybrid research and select the best hybrids and shipments for the desired milling process.

Abstract: The present invention is an improved rotary granular material cutting apparatus and knife blade assembly. The apparatus comprises a perforated drum that may receive granular material into its interior. The grains of material extend through perforations in the spinning drum where they encounter a series of knife blades. The blades are arranged to form angles of contact with tangents to the spinning drum. Those angles of contact are steeper on the side regions of the spinning drum tan on the bottom regions. The apparatus also includes a grooved interior baffle to disburse input material within the drum, and knife-mounting wedges that include toe or base stops to help secure knife it blades in arrangement about the drum.

Abstract: The present invention provides an apparatus and method for evaluating the integrity of seal on liquid-filled container. According to one aspect of the invention, the apparatus comprises a for containing a liquid solution and a clamp with a first and second member between which the container is engaged. The clamp is positioned with respect to the tank such that a portion of the container properly situated in the clamp will extend into the tank and contact the liquid solution. A ram and cylinder are operatively connected to the clamp to engage the container. A seat is provided to support a portion of the container such hat at least a portion of the container supported by the seat will extend into the tank. A drill is provided to pierce a surface of the container to make an opening preferably at a location above the solution level of the liquid solution in the immersion tank.

Abstract: An apparatus, system and method is provided for injecting a fluid additive into a viscous fluid food flow stream. A fluid additive injector device is utilized to inject the fluid additive which has structure to prevent or minimize the amount of fluid additive that contacts or pools along the periphery of the fluid food flow stream. A fluid additive delivery system is provided to deliver equal amounts of fluid additive to a plurality of fluid additive injectors using a single pump without adjustable flow control apparatus.

Abstract: According to one aspect of the invention, a pasta product having a pocket is provided with a filling which has a sauce-like consistency when in a hydrated state. According to another aspect of the invention, both the pasta body and the filling have a composition which permits them to be dehydrated to a moisture level sufficient to be packaged, shipped, and stored, as a dry good without the need for pasteurization, while permitting rehydration upon cooking to an extent that the pasta body achieves a desired supple texture and the filling achieves a sauce-like texture. The filling of the present invention is capable of dehydration to shelf-stable moisture levels while maintaining rehydratability to a sauce-like consistency and texture.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating.

Abstract: The present invention is an improved rotary granular material cutting apparatus and knife blade assembly. The apparatus comprises a perforated drum that may receive granular material into its interior. The grains of material extend through perforations in the spinning drum where they encounter a series of knife blades. The blades are arranged to form angles of contact with tangents to the spinnig drum. Those angles of contact are steeper on the side regions of the spinnig drum than on the bottom regions. The apparatus also includes a grooved interior baffle to disburse input material within the drum, and knife-mounting wedges that include toe or base stops to help secure knife blades in arrangement about the drum.

Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.

Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.

Abstract: The present invention provides an apparatus and method for evaluating the integrity of a seal on liquid-filled container. According to one aspect of the invention, the apparatus comprises a tank for containing a liquid solution and a clamp with a first and second member between which the container is engaged. The clamp is positioned with respect to the tank such that a portion of the container properly situated in the clamp will extend into the tank and contact the liquid solution. A ram and cylinder are operatively connected to the clamp to engage the container. A seat is provided to support a portion of the container such that at least a portion of the container supported by the seat will extend into the tank. A drill is provided to pierce a surface of the container to make an opening. The drill is positioned such that the opening can be made while the container is in the clamp and/or the seat such that at least a portion of the container extends into the tank.

Abstract: A table separator is provided, wherein the table separator comprises a plurality of solid-bottomed trays and a plurality of dimples for facilitating separation of degerminated corn into endosperm and germ fraction, the dimples being aligned in linear juxtaposition on the surface of the trays and having a center portion raised with respect to the perimeter of the dimples.

Abstract: The present invention provides an apparatus and method for evaluating the integrity of a seal on liquid-filled container. According to one aspect of the invention, the apparatus comprises a tank for containing a liquid solution and a clamp with a first and second member between which the container is engaged. The clamp is positioned with respect to the tank such that a portion of the container properly situated in the clamp will extend into the tank and contact the liquid solution. A ram and cylinder are operatively connected to the clamp to engage the container. A seat is provided to support a portion of the container such that at least a portion of the container supported by the seat will extend into the tank. A drill is provided to pierce a surface of the container to make an opening. The drill is positioned such that the opening can be made while the container is in the clamp and/or the seat such that at least a portion of the container extends into the tank.

Abstract: A table separator is provided, wherein the table separator comprises a plurality of solid-bottom trays and a plurality of dimples for facilitating separation of degerminated corn into endosperm and germ fractions, the dimples being aligned in linear juxtaposition on the surface of the trays and having a center portion raised with respect to the perimeter of the dimples.