Abstract: This invention relates to fungi having particularly desirable overall properties for reducing the pitch content of pulpwoods and pulps, and to the preparation and use of such fungi. In particular, the present invention provides a biologically pure cultures of the fungus Ophiostoma piliferum which are characterized by not only growing white or colorless and by having good growth virulence, but which also exhibit exceptional pitch degradation properties.

Abstract: Material to be irradiated is passed through the irradiation zone of an ionizing electron beam diode accelerator in thin sheet form that is not more than about one-half an inch in thickness and preferably in close contact with the anode of such accelerator. The thin sheet may be flat or tubular, depending upon the type of accelerator utilized.

Abstract: An apparatus and method is described for treatment of organically contaminated soil in which a modular structure having a plurality of interconnected segments with two end segments and at least one intermediate segment, allows for the formation of a system closed off from the outside atmosphere such that a vacuum can be maintained in the system and one or more gases can be supplied to the system, and in which at least one conduit interconnecting the gas supply with the vacuum such that a circuit is established for circulating the gas in the closed system.

Abstract: A layered food product is prepared with strips of flexible food material wherein one of a plurality of previously formed strips is guided onto a first advancing conveyor belt and transported on the belt, and a second strip is guided onto a second advancing conveyor belt and transported on then off of that belt and then guided so that the off-transported strip is guided to lie over and advance with the first strip transported on the first advancing belt to form a layered product which is transported on the first advancing belt. A filling may be deposited upon the first transported strip prior to guiding the second strip to lie over the first strip, and further strips may be guided onto further belts and transported and guided sequentially to lie over the layered product to form a further layered product, and a filling again may be deposited so that the filling is present between each of the strips.

Abstract: A method and apparatus for producing shredded food products, such as cheese, is disclosed. The method and apparatus permits the production of cheese shreds to be accomplished in a unified operation wherein a sheet of cheese is produced and that sheet of cheese is cut to desired dimensions directly from the casting line. An arrangement of the invention may comprise a sheet former, a casting line, and a shredding assembly, all of which function as a single unit. The shredding assembly, itself a unique arrangement, first slices the incoming sheet of cheese into ribbons, and then cuts each of these ribbons to length. The sheet of cheese may be sliced into ribbons by passing the cheese through a pair of rollers having grooves or slots machined into their surfaces, the width of the slots corresponding to the desired width of the cheese ribbons. The cheese ribbons are presented to a plurality of transversely mounted elongate blades, each of which revolves about a common axis.

Abstract: Contaminated air, e.g., air contaminated by exhaust gases from automobiles and factories, is purified by passing the contaminated air through a soil layer populated with microorganisms. The contaminated air is humidified before the contaminated air is passed through the soil layer or while the contaminated air is being passed through the soil layer. The soil layer may be warmed, or ozone may be supplied to the contaminated air to oxidize nitrogen monoxide in the contaminated air into nitrogen dioxide before the contaminated air is passed through the soil layer.

Abstract: The invention relates to a method of coloring a crystalline material, such as sodium chloride, and a product resulting therefrom. The method provides for a step of exposing a mixture of crystalline product and liquid coloring agent to microwave energy for a time sufficient to cause drying of the mixture. When mixed with table salt and other crystallized materials, a liquid food dye containing propylene glycol can be used in the concentration of between 0.1 and 2% by total weight.

Abstract: A method for the preservation of fresh fruit and vegetable comprising treating whole or cut pieces of said fruit or vegetable with microwaves at a temperature not exceeding 45.degree. C. and subsequently freezing the treated fruit or vegetable for a desired period of time.

Abstract: A process for making bread is carried out in an apparatus which includes a kneader for kneading flour, yeast and water into dough and a pump for continuously feeding the mixed dough through flexible pipe to a cutting device which forms dough pieces. The apparatus also includes chains for transporting the dough pieces in receptacles along a sinuous path in a fermentation chamber to an oven where bread is formed. A solenoid valve is also included which injects water via tubular elements integrated with the kneader and pump to allow the dough to be more fluid. Water is again injected after delay to allow for self-cleaning of the pump and kneader. Water is also injected by a separate solenoid valve into the flexible pipe to clean such.

Abstract: According to the present invention, a web of material presenting periodic string parts, is provided with garnishing material by forming loops of garnishing material around the net yarn, and subsequently fastening the loops together, preferably by applying high frequency energy. This is preferably effected in an automatic machine, in which string parts together with accompanying garnishing are inserted into apertures formed on a drum by means of electrodes which are mutually separated during the process of insertion and which are then clamped together and supplied with high frequency energy, whereafter the electrodes are again separated to release the string material and garnishing.

Abstract: A bed plate for a fluidized bed defines a plurality of substantially uniformly distributed openings therein for allowing fluidizing gas to flow upwardly through the plate. The openings are divided into pairs and directed and shaped so that the gas flows through the openings of each pair are directed in converging relationship, thereby to create a resultant flow component which is directed towards a discharging position of the fluidized bed. The desired resultant flow component may be obtained by properly selecting the direction and shape of the openings in each pair of openings. The gas flows through the openings in each pair may, for example, define an angle of 60.degree. to 120.degree. therebetween.

Abstract: A process and a system for combining and physically working chocolate-making ingredients are provided. A variable frequency drive controls the motor of a conching device to increase the efficiency by which energy is imparted to chocolate ingredients during conching. This automatic variable speed approach permits the power to be maintained at a relatively constant and maximum rate, with the speed being determined by the consistency of the ingredients themselves. Feedback associated with the automatic speed variation can be used in order to reduce conching times and vary the quantity of certain ingredients and the timing of and location of their introduction. By the invention, it is possible to standardize the chocolate product during the conching operation and thereby avoid a post-conching standardization procedure with respect to characteristics such as viscosity and fat content.

Abstract: A process and system for controlling fat content in standardized milk and standardized cream. Whole milk is separated in a centrifuge into high-fat cream and low-fat milk. The high-fat cream leaving the centrifuge and the non-fat milk leaving the centrifuge are controlled to maintain the compositions of each constant. A portion of the high-fat cream is added to a portion of the non-fat milk to produce standardized milk and a portion of the non-fat milk is added to a portion of the high-fat cream to produce standardized cream. The fat content of the standardized cream is regulated by controlling the amount of the non-fat milk added to the high-fat cream.

Abstract: Bakery dough continuously emergent from a dough-handling machine is cut into successive pieces of uniform weight by apparatus which involves a nozzle containing a downwardly directed extrusion orifice having a shape that is oblong about a line of elongation. A taut cutting wire aligned in a direction parallel to the line of elongation is caused to move in a reciprocating manner across the orifice in a path that is transverse to the line of elongation.

Abstract: Cooking of wheat flour dough tortillas is effected with a considerably reduced cooking time and with the preservation of the characteristics of tortillas obtained by the traditional manual cooking methods, by applying to the uncooked tortillas infrared radiation waves within a wavelength band possessing a maximum absorption factor simultaneously perpendicularly directed on both faces of the tortilla in order to quickly cook both surfaces of the same thus forming outermost capping layers that retain moisture within the body of the tortilla and prevent the dehydration of the same in the cooking cycle.

Abstract: A method and a system for a non-destructive determination of quality parameters in fresh produce. Ultrasonic sound waves are transmitted into the produce from a transducer and are received by a nearby transducer, both gripped via special arrangement cage, allowing local ultrasonic tests on the produce. Various acoustical parameters such as wave velocity and signal attenuation of the detected sound waves are analyzed in conjunction with the maturity of the sample.

Abstract: A processor for the wetting of cereals with a liquid, wherein the cereal/liquid mixture is exposed for a short time (2 to 15 seconds) to strong vibration (shaking at approximately 80 Hz), with the result that the cereals directly absorb the liquid into themselves and immediately become transportable and can be further processed, for example can be ground, without a substantial storage time.

Abstract: A process for making highly oxygenated drinking water includes initially preparing a stabilized hydrogen peroxide solution, and then adding a suitably small quantity of it to natural drinking water. The stabilized hydrogen peroxide solution is made by adding a complex polymer in the form of polyvinylpyrrolidone to a quantity of diluted hydrogen peroxide. Various different molecular weight compositions of polyvinylpyrrolidone are added at different times according to a preferred technique.

Abstract: In the apparatus and method of the present invention, the inner pressure of the cooling chamber is maintained at a level higher than the inner pressure of the heating and sterilizing chamber connected to the cooling chamber via a sealing gate by 0.05-0.3 Kg/cm.sup.2, more preferably, 0.1-0.2 Kg/cm.sup.2. Accordingly, when the sealing gate is opened to advance the food from the heating and sterilizing chamber to the cooling chamber, any pressure drop will not occur at the heating and sterilizing chamber side of the sealing gate, so that the re-boiling phenomenon is avoidable.

Abstract: A multi-chip-module comprising a plurality of vertically layered substrates and including a plurality of coaxial inter-connects formed between and through the substrate layers. Each of the coaxial inter-connects is formed by a process wherein: an outer hole (aperture) is drilled through the substrate and lined with an electrically conductive material to form an outer via; the outer via is filled with a dielectric material; and, an inner hole (aperture) is drilled through the dielectric material and filled with an electrically conductive material to form a center via. The characteristic impedance of the coaxial inter-connect is determined by the selection of the outer diameters of the drilled holes for the outer and center vias.