Abstract: An assembly for generating milk foam and for heating milk comprises a milk supply container, a steam generator and a mixing element. The mixing element includes a first steam inlet channel, a necking located downstream of the first steam inlet channel, an air inlet channel opening into the necking and a milk inlet channel. The milk is fed to the milk inlet channel of the mixing element by means of a pump. Moreover, the mixing element is provided with a main channel whose inlet communicates with the necking, whereby the milk inlet channel opens into the main channel downstream of its inlet. Between the necking and the opening of the milk inlet channel, a second steam inlet channel opens into the main channel.

Abstract: Gas and/or air distribution systems and methods for distributing thermally and/or otherwise treated gas in a food processor by moving at least one food item over a predetermined travel path in a food processor having a food travel path comprising a moving floor and upwardly extending first and second sidewalls located on opposing sides thereof, the travel path having a corresponding first and second side portions.

Abstract: An apparatus and method of the heat treatment of a fluent food product with steam includes a pressure vessel having a steam inlet at one end and an a product outlet at the opposite end; an inner partition wall having an open end defines the product introduction and treatment chamber and includes a fluid distribution device adapted to provide a plurality of discrete turbulent sprays that impact in a turbulent manner on the interior surface of the partition wall to then flow downwardly to the open end in a turbulent manner while steam flow upwardly toward a vent located at the top of the treatment chamber; balanced flow of steam is effected by apertured baffles extending between the interior wall of the vessel and the partition wall.

Abstract: A food preparation system and method, including a base housing, a container detachably engagable with the base housing in which the container is adapted to receive food products. The system also includes a heater within the base housing and/or the container for converting a liquid into a cooking vapor, and a blade rotatably mounted in the container in which the blade supports the food products during a cooking step and processes the food products during a processing step. The system can also have positioning structure within the base housing and/or the container for positioning the blade in a cooking position during the cooking step, and for positioning the blade in a processing position during the processing step.

Abstract: The invention relates to a method and a device for deep-frying products to be deep-fried with hot fat. Fat that is conveyed in a circuit by a pump is heated, brought into contact with the product to be deep-fried and filtered. The quantity of fat circulating in the circuit is kept to a minimum by using a heating device in which a minimal volume of fat reaches the required temperature as quickly as possible for heating the fat and by using lines with as small cross-section as possible and which are as short as possible for transporting the fat.

Abstract: Mass production food processing methods, systems, and apparatus with increased capacity over conventional design are configured to direct food to travel serially over side-by-side travel paths so as to travel a plurality of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier.

Abstract: An apparatus for supplying food dough forms blocks of food dough that are continuously supplied into a sheet or belt of food dough and then divides it into chunks of food dough that have preset weights.

Abstract: An apparatus for forming an extruded ice cream bar with variegated inclusions. The apparatus includes a main die having a section with sidewalls extending between upper and lower end portions and defining a cavity. In the preferred embodiment, a plurality of intermediate dies for insertion of the inclusions are positioned within the cavity and spaced from the sidewalls of the main die. The intermediate dies gradually and progressively change in cross-sectional shape from being round at the top to the desired shape of the inclusion at the bottom. As the ice cream flows through the cavity of the main die, it passes along and about the intermediate dies through which the inclusions are flowing. Each intermediate die is preferably fed by two tubes so that the final shape of the inclusion at the bottom of the intermediate die is fully and evenly filed.

Abstract: A method and apparatus for the rapid cooking of edible pastas such as spaghetti and the like, particularly for home use, consisting of pre-heating a cooking chamber (3), of inserting into the cooking chamber a predetermined quantity of pasta (4) and essentially cold feed water initially obtaining steam, of compressing the water injected thereby bringing it immediately back to the liquid state, of maintaining the predetermined pressure for a preset time interval, of opening the cooking chamber (3) placing it in communication with a transit chamber (9) and of transferring the pasta and the residual water in a collection element (17).

Abstract: A system and method of ultrasonic processing of pre-baked food product and/or food product rework is provided that includes an ultrasonic horn and a forming member for receiving and forming unprocessed pre-baked food product into a desired shape. The ultrasonic horn is actuated to compress the unprocessed pre-baked food product between the ultrasonic horn and the forming member thereby forming compressed pre-baked food product. The ultrasonic horn ultrasonically energizes the compressed pre-baked food product to form an agglomerated food product. The system also includes an ejection member, such as an ejection piston, for ejecting the formed agglomerated food product away from the forming member. The forming member may be a forming cavity defined by a food product collection chamber. Alternatively, the forming member may include a forming block having a forming chamber.

Abstract: In a method for controlling the mixing of dough ingredients in a mixer, dough ingredients are mixed. The amount of power supplied to the mixer is measured in specified time intervals. Data relating to the amount of power supplied are stored. Based on the stored data, a decline in the amount of power supplied to the mixer is identified and the mixer mixes the dough ingredients for a predetermined period of time after the decline is identified. A mixer of the present invention includes a mixing device, a motor coupled to the mixing device, a power source coupled to the motor, and a mixing-time controller.

Abstract: An apparatus for mixing viscous liquids with a reactant, catalyst or coagulant and then finishing such mixture is described which involves forming a viscous first fluid into a thin film by passage through an annulus, then injecting a second fluid into the flowing liquid to form a mixture which is thereafter finished downstream of injection of the second fluid. The mixture from the mixer is finished using a finisher associated with and downstream of the mixer. Injection may be through either annulus-forming surface or both in various patterns. The particular mixer and finisher described are adapted for use in the uniform mixing of rennet and precheese. The mixer and finisher are adapted for modification and facile disassembly for cleaning to maintain sanitary standards.

Abstract: A method and a plant for producing sterile milk which includes separating the raw milk into skim and cream portions, filtering the skim portion to form a first permeate and a first retentate, heat treating the first permeate, filtering the first retentate to form a second permeate and combining the second permeate with one or more of the raw milk, the milk portion or the cream portion. A second filter can have an effective pore size the same as or greater than that of a first filter. The cream portion can be standardized and heat treated, then remixed with the first permeate either before or after heat treatment of the first permeate to form a standardized milk product, which can be homogenized and packaged in aseptic containers. The process can yield at least 95 percent (e.g., 99.8% or more) of the skim milk portion into a usable milk product.

Abstract: A method of processing eggshells to separate outer eggshell portions and the membrane portions. The eggshells are dried to remove moisture content and cause at least some separation of the membrane portions from the outer eggshell portions. A first amount of the membrane portions is separated by sieving from the eggshells. The remaining eggshell component is directed to a processing chamber with an impacting zone, where the remaining eggshell component is impacted to reduce the particle size of at least the outer eggshell material to form smaller particles. The outer eggshell particles are collected to a valve, and the membrane portion is pneumatically removed.

Abstract: Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold-cavity closure extends peripherally around the core member in closing engagement with the mold. The closure is axially movable in relation to the core member. The core member is immersed fully into the liquid mass and pressed in a direction against the mold cavity by a load means to build up pressure in the chocolate mass. Also disclosed is the above mentioned cavity closure which is axially movable in relation to, and connected to, the core.

Abstract: Systems and methods for producing chocolate shells by immersing a core into a liquid filled mold cavity. The temperature of the core member is controlled. A mold-cavity closure extends peripherally around the core member in closing engagement with the mold. The closure is axially movable in relation to the core member. The core member is immersed fully into the liquid mass and pressed in a direction against the mold cavity by a load means to build up pressure in the chocolate mass. Also disclosed is the above mentioned cavity closure which is axially movable in relation to, and connected to, the core.

Abstract: The invention discloses a method and an apparatus for a food container which includes an inner member (which can be a cup or a bottle) for holding a particulate food; an outer member (which can be a second cup or a second bottle) adapted to receive the inner member, with a space between the inner and the outer members, for a liquid food; where the inner member interlocks with the outer member and openings are provided for the discharge of the liquid food; and the particulate food and the liquid food can be consumed simultaneously by tilting the container towards the mouth of the user to discharge or withdraw particulate food from the inner member and liquid food from the outer member through the aperture.

Abstract: The system and method for monolayer alignment snack chip transfer process a snack chip from a first to a second conveyor. By using a roll at the discharge of the toast oven conveyor that has a diameter that is substantially closer in size to the pickup roll of the second conveyor, mechanical devices for lifting the chips off of the toast oven conveyor can be avoided. Further, chip preforms' alignment in passing between the two conveyors is maintained.

Abstract: Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial xylanase as a processing aid. The low-temperature and near neutral-pH precooking with a xylanase effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing, and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to partially isolate a bran fraction for animal feed or integral flour, remilling and sieving the coarser particle to produce an instant corn flour for arepa, and admixing the fine particle with lime to obtain a masa flour for tortilla and other snack foods.

Abstract: A system and method of ultrasonic rotary forming food products is provided. The system includes a first ultrasonically activated rotary wheel including a first cavity for receiving a food product and a second rotary wheel. The first ultrasonically activated rotary wheel and said second rotary wheel rotate such that food product within the first cavity contacts the second rotary wheel to form an individually-formed food product. The food product passes from the first cavity to form a single formed food product. The system also includes a food product delivery system for delivering food product to the first ultrasonically activated rotary wheel and the second rotary wheel. The second rotary wheel may also be an ultrasonically activated rotary wheel having cavities formed on the outer circumferential edge of the wheel. The food product delivery system may include a single food product delivery tube that simultaneously delivers food product from the same stream, droplet, or line to both rotary wheels.