Abstract: A method of enhancing the bacterial reduction of industrial gases using perfluorocarbons (PFCs) is disclosed. Because perfluorocarbons (PFCs) allow for a much greater solubility of gases than water does, PFCs have the potential to deliver gases in higher concentrations to microorganisms when used as an additive to microbial growth media thereby increasing the rate of the industrial gas conversion to economically viable chemicals and gases.

Abstract: A method and apparatus for estimating drug effectiveness from a drug diffusion sample are provided. The drug diffusion sample includes a plate having a medium containing a test organism and a plurality of antibiotic disks positioned on the plate in a medium. An inhibition zone surrounds each of the antibiotic disks after a prescribed incubation period. The drug diffusion sample is illuminated, and an image of the drug diffusion sample is acquired with a video camera. The image is analyzed by determining the locations of the antibiotic disks, determining the average brightness and the brightness variance of the image in a region surrounding each of the antibiotic disks, and estimating the radius of the inhibition zone surrounding each of the antibiotic disks from the average brightness and the brightness variance. The radius of the inhibition zone is indicative of drug effectiveness.

Abstract: A novel, efficient and simple process for preparing low-allergenic fractionated soybean proteins by treating soybean proteins under acidic conditions with an aqueous solution in which a salt is dissolved to selectively concentrate Gly m Bd 30k in a precipitation fraction and collecting a supernatant fraction.

Abstract: Polyhalogenated biphenyl compounds can be degraded by white-rot fungus grown on a sugar beet pulp substrate. The method is useful for bioremediation of materials contaminated with polyhalogenated biphenyl compounds.

Abstract: An apparatus utilizing chemical sensors to determine whether a particular sample vial is evidencing bacterial growth includes directing radiation sources having closely spaced wavelengths into the sample vial. Emissions from the chemical sensor due to the two spectrally spaced radiation sources are monitored, and a ratio of their differences and sums is calculated. The inventive ratio eliminates station-to-station variation between the radiation sources or detectors, and also any lot-to-lot variations in the sensor materials. An absolute indication of the conditions within the sample vial may thus be taken eliminating the prior art, station-to-station variations and lot-to-lot variations in the sensors resulted in varying readings for positive and negative samples. Thus, any one reading could not be utilized to make a prediction of whether a particular sample is a positive or a negative.

Abstract: An improved method and device for mechanically producing pretzels. The method and device produces strings of dough having precisely predetermined cross-sectional and longitudinal dimensions. The invention provides a high throughput rate of pretzels and low rejection rate, together with simple operability, such that the device is cost-effective even in small bakeries.

Abstract: Dry uncooked folded, intertwined long pasta is steamed to obtain a surface-gelatinised pasta which then is contacted with water to obtain a wet pasta, and the wet pasta is steamed.

Abstract: In the method for treatment of potato fruit water the potato fruit water is subjected to a heat treatment to at least 125.degree. C. for at least 3 minutes, whereafter the heat treated potato fruit water is cooled to a temperature, at which enzymes are relatively stable, then enzymatically treated with a proteinase, and finally concentrated to microbial stability. Hereby a method for treatment of potato fruit water, which will enable a commercially sound utilization of potato fruit water, is provided.

Abstract: Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below. This invention is useful in foodstuffs which are not subject to oxidation.

Abstract: This invention presents methods for detection and evaluation of metabolic activity of microorganisms based upon their ability to consume dissolved oxygen. The methods utilize a fluorescence detection system which makes use of the sensitivity of the fluorescent emission of certain compounds to the presence of oxygen, which quenches (diminishes) the compound's fluorescent emission in a concentration dependent manner. Respiring microorganisms will affect the oxygen concentration of a liquid medium in which they are immersed. Thus, this invention provides a convenient system to gather information on the presence, identification and metabolic activity of microorganisms by determining their effect on the oxygen concentration of the media in which they are present.

Abstract: A coating mix for application to skinless chicken pieces prior to baking. After baking, the coating simulates the appearance and texture of real chicken skin. The mix preferably contains on a weight basis from 25-50 parts maltodextrin, from 6-20 parts high-amylose starch, from 0.5-4 parts CMC, and from 5-15 parts powdered fat and from 6-20 parts pregelatinized starch.

Abstract: A process for continuously producing a chewing gum base comprises the steps of continuously adding an elastomer, a filler and a plasticizer into a continuous mixer, subjecting the elastomer, filler and plasticizer to a highly distributive mixing operation and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress.

Abstract: The invention relates to a method for improving the baking properties of flour, which comprises treating the flour with an acylating reagent. This makes the flour particularly suitable for use in the baking of high-ratio cakes.

Abstract: A method of pretreating citrus fruit for facilitating peeling utilizes water infusion without enzymes for loosening the peel from the underlying segments. The infusion may be accomplished with the use of a pressure or a vacuum apparatus. A further embodiments, which may be used in the home, consists of cutting a pair of opposed holes in the peel and forcing water into one of the holes until it emerges from the other hole. Both embodiments serve to separate the peel from the segments, making the fruit easier to peel.

Abstract: A method for the preparation of polysaccharide derivatives comprises reacting at least a saccharide, such as glucose, maltose or glucose syrup, a "food grade" polycarboxylic acid, such as citric acid, or inorganic acid, such as phosphoric acid, which also acts as catalyst, and optionally a polyol, such as serbitol, under the influence of electromagnetic waves to give a reaction product at a temperature of 140.degree.-300 .degree. C. Preferably, the envisaged reaction is carried out in a commercially available microwave oven having a wave frequency in the range of 900-2500 MHz. The products obtained can be incorporated as low-calorie "bulking agents" in diet foods, such as dessert, cake and the like.

Abstract: A process and apparatus is provided for molding flowable materials. The mold may be provided with deformable or collapsible mold surfaces and a forming member which is positioned in the mold when producing a shell molded article is also deformable or collapsible. After the molded article is formed the forming member and/or the mold surfaces are deformed or collapsed to facilitate removal of the article from the mold and to avoid "backlocking" of the article in the mold.

Abstract: A method and machine for making churros. The machine extrudes churros through a die. The die has a central mandrel so that hollow churros are made which can be filled. The churros are extruded from the machine when an operator rams a crank on the machine. Consistent, high quality churros can be made at high production rates suitable for use in a restaurant.

Abstract: A process for the production of dimensionally stable, sliceable, starch-containing products, in particular dumplings, in boil-in-bag packages, which comprises at least partially gelatinizing the starch-containing starting material, then freezing it, comminuting the frozen starch sponge, thawing it by pressing and/or drying after dewatering, and packaging it in boil-in-bag packages, the fill quantity and the remaining head space in the bags being dimensioned in such a way that the cooked product completely fills the boil-in-bag packages and dimensionally stable, sliceable, edible products result owing to the pressure of the hydrated contents of the bag against the bag wall.

Abstract: The invention pertains to a process for producing the looped form of a pretzel from a straight, stretched rope of dough (1) using a machine so as to lower the production costs in pretzel making. Essentially, the central part (4) of the straight rope of dough (1) is taken up by the receiving part of a mold (3), then the front section of the receiving part of the mold (3) swings upwards and the receiving part of the mold (3) is turned along with the central part (4) of the rope of dough (1) by 360.degree. relative to the ends of the rope of dough (1) so that both sides of the rope are looped together.

Abstract: A process for preparing a baked food product containing little or no fat, said process comprising: (a) preparing an initial mixture comprising from about 10% to about 35% by weight, as a percentage of the initial mixture, of an oat component selected from oat flour, oat bran, oat bran concentrate, defatted oat flour, defatted oat bran, defatted oat bran concentrate, and mixtures thereof, and the balance water; (b) hydrating the oat component in the initial mixture to form a hydrated mixture; (c) combining the hydrated mixture with flour and other necessary ingredients for preparing a baked product to form a baking mixture, wherein the amount of hydrated mixture combined is that amount sufficient to provide a low-fat or no-fat baked product having taste and textural properties which are substantially similar to the taste and textural properties of a full-fat version of the particular baked product; and (d) heating the baking mixture for a sufficient time and temperature to prepare a fully baked product.