Abstract: A method for making juice from açaí berries having the steps of: chilling the berries to below about 10° C.; extracting a skin from the berries in an extractor with water to obtain a mixture; acidifying the mixture; finishing the mixture; heating the mixture to from about 40° C. to about 60° C.; de-aerating the mixture; passing the mixture through at least one of the group consisting of a high shear mixer, a colloid mill and a hammer mill to yield juice; and pasteurizing the juice.

Abstract: A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.

Abstract: A continuous flighted conveyorbelt (18) is fed product (12) from a transverse direction. As the belt moves the product forward, offset water jets (56) cause some of the items not seated in a flight (20) to be rotated and captured in the flights. Further movement brings the product (12) to a zone where water jets (72) force all items to one side against a registration plate (76). Excess product and items not captured are forced off the surface of the belt by water jets (62) and are carried away to be fed again. A cutting blade (84) is set an appropriate distance from the registration plate (76) to trim product captured and registered. The products are then forced across the width of the belt by repositioning water jets 102 and stop against a second registration plate (104). A belt (82) covering the top of the belt flights (22) prevents items from escaping through the top of the conveyor.

Abstract: A continuous flighted conveyor belt (18) is fed product (12) from a transverse direction. As the belt moves the product forward, offset water jets (56) cause some of the items not seated in a flight (20) to be rotated and captured in the flights. Further movement brings the product (12) to a zone where water jets (72) force all items to one side against a registration plate (76). Excess product and items not captured are forced off the surface of the belt by water jets (62) and are carried away to be fed again. A cutting blade (84) is set an appropriate distance from the registration plate (76) to trim product captured and registered. The products are then forced across the width of the belt by repositioning water jets 102 and stop against a second registration plate (104). A belt (82) covering the top of the belt flights (22) prevents items from escaping through the top of the conveyor.