Abstract: A sampler device for applying sample material having a supporting base with a hole through its width. A stretchy layer, such a latex, is affixed to the base to cover the hole. A cover protects sample material deposited on the stretchy layer. After removing the cover, a user inserts a finger through the hole, stretches the stretchy layer into an applicator shape, and applies or consumes the sample material.

Abstract: A novel food service package for containing a frozen concentrate for use in quick blending a drink of individual proportion is disclosed. The food service package of the present invention has a number of equally sized compartments with formed channels separating the compartments. Channels are formed under the dividers in the bottom of the package to provide a large surface are for rapid heat exchange so as to quickly temper the frozen concentrate in the package. A raised dome region is formed in the center of the package for rapidly dispersing the product dispensed from a single nozzle into each of the compartments. A gutter formed in each divider causes the dispensed concentrate to overflow from the compartments so as to rapidly self-level in the package.

Abstract: Method and apparatus for the continuous sterilization of a non-packaged biological liquid, particularly milk and its byproducts, containing bacterial and sporal loads, including the steps of a) gradually preheating the liquid to a preheating temperature proximate to a maximum temperature of the process; b) irradiating the liquid with an electromagnetic field with a frequency of less than 1 GHz so as to heat the product to the maximum temperature of the process; and c) rapidly cooling the liquid to a temperature of approximately 15.degree. before packaging. The preheating temperature attained during the preheating step a) is between 90.degree. C. and 140.degree. C. and the maximum temperature reached during the irradiation step b) is about 165.degree. C. with a thermal gradient between about 0.1.degree. C./s and 10.degree. C./s, so as to provide a high temperature heating of the liquid while preventing destruction or alteration of the active principles and organoleptic properties of the liquid.

Abstract: A screaming rocket pop which includes at least one inner telescoping housing within an outer housing. A lollipop can be secured to the at least one inner housing for consumption by a user. The at least one inner housing may have a lollipop stick retaining device extending from an upper end into the housing for securing the lollipop stick. The device includes a noisemaker therein which can be activated by blowing air through the housing.

Abstract: A continuous process for turning food waste into nutritionally balanced animal feed. A production system is disclosed which includes a series of pipes and tanks through which food waste is processed and dehydrated so that the food waste is ultimately converted into nutritionally balanced animal feed. The system includes, inter alia, a blending tank in which ground food waste is agitated, suspended, and drawn off with a food pump. The food waste is then metered to a precise level so that it may be blended with a precise amount of dry feed stock. Excess food waste is returned to the blending tank to be recirculated. The food waste mixed with the dry feed stock is then converted into moist pellets which are then dried and packaged to be distributed.

Abstract: An apparatus for protecting wine aging in one or more cask containers from exposure to air caused by depletion of wine in such casks by providing a reservoir of wine in a flexible bag suspended above the cask(s) with a tube(s) directing such wine through an aperture in the bung(s) of the top bunghole(s) of the cask(s) to maintain the cask(s) in a full state while the wine ages therein.

Abstract: Colas are prepared by mixing cola flavor, caramel color, and optionally caffeine with carbonated water, aspartame, acesulfame potassium and an acid component wherein the weight ratio of aspartame to acesulfame potassium is from about 1:1 to about 9:1 and (b) maintaining the admixture at a pH of from about 2.5 to about 3.3 with the proviso that the pH is at least about 2.5 or -0.05 R+2.9 whichever is the greater and further wherein the pH is less than about 3.3 or -0.06 R+3.4 whichever is the lesser; where R is the weight ratio of aspartame to acesulfame potassium.

Abstract: An appliance for cooking foodstuffs includes an electric grill plate adapted for use atop a horizontal table top surface, a plate component of the electric grill plate, and a frustum-shaped cooking surface on the plate component that slopes downwardly in all horizontal directions from a central vertical axis in order to promote drainage from foodstuffs during cooking.

Abstract: A method and apparatus for producing a heterogeneous food in a continuous aseptic thermal process is disclosed herein. The invention involves the combining of two streams of aseptically processed components of a final heterogeneous food product such as potato soup, yogurt or the like. One of the streams is a homogeneous component of the final product and the other stream is a heterogeneous component. The invention involves asceptically processing both streams, then using the homogeneous component or carrier fluid, to partially cool the heterogeneous food product. The invention allows for the holding of the heterogeneous component for a predetermined residence time at a predetermined temperature as set by FDA regulations. The final product may be packaged on an aseptic packaging machine.

Abstract: A food cooking assembly, restaurant system and restaurant methods. The food cooking assembly and system act to lift food from a cooking medium, such as frying oil or boiling water. The assembly and system are reliable and easy to maintain. The system may be implemented with a retrofit to an existing cooking device.

Abstract: A modified flexible package includes a front elastomeric wall and a rear elastomeric wall. The front wall and the rear wall are sealed together at a top seal at a top end of the side walls. The top seal is formed by applying heat and/or pressure for a given dwell period, and is preferably a de-laminating seal. A first zipper part is attached to an inside surface of the front wall and has a first engagement member facing the rear wall. A second zipper part is attached to an inside surface of the rear wall and has a second engagement member facing the front wall. The first and second engagement members are engaged together. Both the top seal and the zipper engagement members are "pinch-grip opened" under a pinch-grip pulling force applied to the front and rear walls below the zipper. The front and rear walls have a strength sufficient to resist tearing and deformation under the application of the pinch-grip pulling force during pinch-grip opening.

Abstract: Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at preferably 500 to 800 degrees F. (260 to 571 degrees C.) in a smoke generator 1. It is then passed through a precipitation filtering tower 2 comprised of filters of ice, cloth, and activated carbon to remove taste imparting, and carcinogenic, particulates and vapors. The super-purified smoke is then stored and aged in a temporary pressure pot 3 or in canisters for treatment at the same time or at another place and time. The super-purified smoke is used to treat seafood or meat in plastic bags at temperatures between its variable freezing point and 46 degrees F. (7.8 degrees C.) for twelve to forty-eight hours, or until the desired effect is achieved.

Abstract: A portable grill or portable kitchen unit for outdoor use, and includes a cooking unit which is translatable between a position over a heat source and a position laterally adjacent to the heat source, for cooling and/or further preparation of foods being cooked within the unit.

Abstract: An apparatus and method for the fixing of pieces of meat under pressure during a smoking or heating process, comprising a number of perforated elements arranged as layers above one another, and where holding elements are mutually connected by links which permit mutual displacement to a maximum distance between the layers. On three sides between adjacent layers, the holding elements are provided with fixed, perforated walls, and from at least one holding element, preferably more, the walls extend from two opposing sides from the bottom of the holding element(s) down towards the underlying holding element, and from the upper side from the same holding element(s) the walls extend towards the overlying holding element. There is hereby created a chamber for the insertion of each individual piece of meat, which due to the perforations in the chamber walls not only permits an optimum smoking of the pieces of meat during the smoking process, but also ensures a well-demarcated insertion space for the meat.

Abstract: A preservation device for preserving a partially eaten portion of a fruit or vegetable having a skin and at least one exposed surface includes a pair of arms. Each arm extends in a longitudinal direction and has a distal portion and a proximal portion. The arms are pivotally connected to each other for movement of the distal portion between an open position for engaging the at least one exposed surface of the partially eaten fruit or vegetable portion and a closed position where the at least one exposed surface of the partially eaten fruit or vegetable portion is engaged with the preservation device. A flat plate is carried by the arm in the distal portion of the arm. The flat plate extends generally perpendicular to the longitudinal direction of the arm and is adapted to engage the exposed surface of the fruit or vegetable for preservation purposes.

Abstract: An elastic or flexible spherical animal toy, be having an interior space (15) and a slit or narrow opening (11) of elongated shape through the housing to the interior space (15). The slit or narrow opening (11) widens into a hole when pressure is applied to the ends of the slit or narrow opening, allowing a treat (17), such as animal food, treat or odor producing substances, inside the toy to fall out. An animal can typically open the slit (11) occasionally gain access to items placed inside the toy by biting or squeezing the toy.

Abstract: An improved contact toaster for heating sandwich buns and other food items features a housing containing a toasting chamber with an inlet and an outlet. The toasting chamber contains a pair of conveyor belts with a heated platen positioned between them. Each conveyor belt features a platen-facing portion so that two pathways are defined. Each conveyor belt also features a heat-distributing surface. Two auxiliary heaters are positioned so that one of each heats one of each of the platen-facing portions of the conveyor belts. One of each of a pair of tensioners engages one of each of the platen-facing portions of the conveyor belts so that each pathway tapers inward to a minimum thickness and then expands outward again. As a result, food items moving through the pathways via the conveyor belts are toasted on both surfaces and also absorb heat from both the platen and the conveyor belt surfaces in a sponge-like manner as they are compressed and released.

Abstract: A food package including a tray and a sleeve surrounding the tray where the sleeve includes at least one end flap extending therefrom and mechanically secured to the tray. In this way, the tray may be effectively retained within the sleeve. The at least one end flap also provides for increased structural integrity of the sleeve.

Abstract: The invention relates to a device and a gentle process for homogenizing fatty liquid natural products, particularly for homogenizing milk or cream products, e.g. cow's milk, sheep's milk or goat's milk, with a fat content of up to 50 wt. %.

Abstract: A roasting system includes a roasting chamber having an air infeed vent for receiving air and a flue for directing exhaust air from the roasting chamber. An air reconditioning system coupled between the air infeed vent and the flue eliminates the need for external venting. The air reconditioning system includes a heater for heating the air received in the roasting chamber through the infeed vent and an air filtering system. A fan draws the exhaust air from the roasting chamber, passes the exhaust air through the air filtering system and past the heater and then recirculates the filtered and reheated air back into the roasting chamber. Continuously filtering recirculated air allows the roasting system to be placed in retail coffee shops without requiring external ventilation or producing objectionable odors.