Abstract: A fruit or vegetable peeling apparatus (1) moves the fruit or vegetable from a loading station, which includes a centralising means (14) to a heating station (23), a ripping or scragging station (24), a vacuum peeling station (25) and finally a cutting station (26). The heating at (23) which can be by infra-red radiation, is sufficient to at least partially lift the skin from the flesh. One or more scragging wheels (32) can then puncture and lift the skin to provide access for vacuum at (25) to peel the skin off. A further embodiment uses gas flame heating and a linear conveying system.

Abstract: Apparatus and methods are disclosed for removing palm hearts from cut lengths of stalks of palm each of which includes a large "meristem" section that is joined to a smaller diameter top section by an intermediate tapered section, and has a palm heart that runs the length of the stalk as a core member inside an intermediate layer that is surrounded by a thorny outer bark layer. Each such stalk is caused to move longitudinally through bark removal means for slitting the outer bark layer of its smaller diameter section and removing the bark from the remainder of the stalk. The smaller section, after having been severed from the rest of the stalk, is caused to move longitudinally through intermediate layer removal means for slitting and removing the intermediate layer from the underlying palm heart. Embodiments include each such means per se and acting cooperatively with the other, and methods for carrying out the foregoing processes.

Abstract: Cooked rice is continuously fed rice at the entrance (6) of conveyor system (4) where the rice (a) is cooled to a chosen temperature using cool air jets from above and below the conveyor. The cooled rice is then transferred to another mesh conveyor (22) where cold air jets blow sub-freezing air onto the rice surfaces, but not the cores (a'), of the grains of rice are frozen and are covered with ice crystals (b). The surface-frozen rice is then transferred onto a third mesh conveyor (33) where two sets of counter-rotating comb rollers (32) break up the surface-frozen rice grains into separate grains of surface-frozen rice. The separate grains of surface-frozen rice is then transferred to a fourth mesh conveyor (42) where the grains of rice are completely frozen to the core.

Abstract: Fluid substances, particularly substances having differing viscosities, are combined and mixed by first segmenting a flow of a first fluid material to form a flowing segmented substance matrix containing a network of voids, such as by passing the flow through a plate having a plurality of passages therethrough and a second fluid substance is discharged into the segmented flow at a position which is substantially centrally disposed with respect to a cross-section of the segmented flow to combine the substance and additive, and then, the combined flow is mixed. The combined flow may be compressed and then mixed or may be compressed and then expanded prior to mixing. Additionally, a flow of a substance from a source such as an extruder may be partitioned into a plurality of streams and then, at least one of the streams is treated as specified above.

Abstract: A method and apparatus is provided for shaping elongated bar-shaped bread dough pieces. In and by this method and apparatus a bread dough piece, namely, a bread dough sheet, a divided bread dough mass, or a preshaped bread dough roll, is subjected to a first rotation, thereby pressing and rolling it in a first gap defined by a conveyor and a pressing belt or a pressing board that faces it, while being conveyed downstream, so as to shape an elongated bar-shaped bread dough piece. This elongated bar-shaped bread dough piece is then fed into a second gap defined by an upper face that comprises a pressing belt or pressing board and a lower face that faces it and comprises a conveyor, a pressing belt or a pressing board, and is subjected to a second rotation that is in a direction reverse to that of the first rotation, thereby shaping a further elongated bar-shaped bread dough piece with a straight wound-dough end.

Abstract: A method for seasoning a kimchi, capable of achieving optimum seasoning of a variety of kimchi in accordance with various kimchi seasoning control patterns made depending on the kind of kimchi, the favorite taste of user and the temperature of kimchi at the beginning point of seasoning, and thereby obtaining the favorite taste of user. The method includes the steps of predetermining a seasoning temperature depending on the kind of the kimchi to be seasoned and a desired kimchi taste, estimating a temperature of the kimchi at the beginning point of a seasoning of the kimchi and predetermining a seasoning time depending on the estimated kimchi temperature, seasoning the kimchi at the predetermined seasoning temperature for the predetermined seasoning time, and storing the seasoned kimchi at a predetermined storage temperature.

Abstract: This apparatus provides positive displacement synchronized metering of pressurized food material to a plurality of dies using several positive displacement metering apparatus. The metering is provided by the energy of pressurized material itself, or, for more viscous material, it can be supplemented by a motor. Supplemental material can also be introduced along with the food material to modify the characteristics of the food material.

Abstract: Method of pouring a liquid mass of chocolate into an elongated mold by depositing greater quantities of the mass at both shorter end regions of the mold, and by depositing a lesser quantity of the mass at a longer central region of the mold.

Abstract: There is provided a method and apparatus for forming meat analog products and for texturizing a doughmass wherein the ingredients are mixed, passed through a conduit having a decreasing cross-sectional area while the doughmass is heated therein, the heating being done such that a greater heat intensity is applied to the center of the doughmass than to the doughmass adjacent the walls of the conduit.

Abstract: Instant fresh corn dough or masa may be prepared in short processing times, with low energy consumption and without liquid wastes by extruding a mixture of corn flour, lime and water in an extrusion or kneading chamber until a homogeneous dough is obtained, heating the homogeneous dough to cooking temperature while kneading is continued, expelling the cooked dough through a die from the extrusion chamber to a holding chamber, cooling the dough in said holding chamber and discharging the cooked and cooled dough through a discharge orifice, whereby the total processing time may be reduced to between 1.5 to a maximum of 7 minutes for the preparation of a fully nixtamalized corn dough or masa.

Abstract: The method for linking a strand of an elongated coextruded meat emulsion product having an outer surface exposed to the atmosphere without the benefit of an enclosed casing comprises subjecting the strand to a constrictive force at spaced intervals along its length to create a plurality of link points of reduced diameter along the length of the strand. The link points are surrounded by an edible linking material capable of holding the link points in a condition of reduced diameter during a cooking cycle at a temperature in excess of 60.degree. C. After cooking, the link strand is then subjected to a water based rinse at a temperature of less than 60.degree. C. wherein the linked material will dissolve and will be removed from the strand. The preferred linking material is one from a group of hydroxypropylcellulose and methylhydroxyproplycellulose.

Abstract: This invention is a barbecue type grill that can be used either indoors or outdoors. By disposing a convertible drip pan that can be opened and closed between the food supporting rack and the cooking heat source, rapid preheating can be accomplished as well as searing of desired food products, followed by closing of the drip pan to prevent unwanted flare-ups caused by juices dripping from the food being cooked. This closing of the drip pan allows the food to cook slower than over direct heat which allows the food to retain more juices when done. This invention overcomes the slow preheating and slow initial cooking inherent in the prior art using a solid impervious drip pan. Also, since different types of heat sources can be used in conjunction with the present invention, the problem of the bottom of the housing rusting out in the area adjacent the round burner below the heat deflecting plate is effectively eliminated.

Abstract: Apparatus and methods of fabricating half products in the field of puffed snack piece fabrication are disclosed including a rotary cutter (16) having an opposed pair of rollers (18). At least one of the rollers (18) of the rotary cutter (16) has cavities (112) arranged in a first, central portion (110) which stamp out first pieces and cavities (118) arranged in second and third, boundary portions (114, 116) for stamping out second pieces from the remaining portions of a continuous dough sheet (14). The first pieces are of the desired shape and size for the half products, and the second pieces are of a size and shape mechanically separable from the first pieces. In first preferred forms, the first pieces have tesselated shapes allowing the cavities (112) in the central portion (110) to be in a tight, juxtapositional pattern.

Abstract: There is presented an indicator capsule for determining temperature and t exposure required for food processing comprising a cylindrical tube having a closed end and an open end, a cap for connection to and removal from the open end to close and open the tube, and a solution in the tube which is reactive to accumulated temperature and time exposure to fluoresce proportionally to the accumulated temperature and time exposure. There is further presented an indicator system for determining temperature and time exposure required for food processing including the above capsule, a pipetting device for removing the solution from the capsule, and a spectrofluorometer for indicating the fluorescence of the solution. There is still further presented an indicator capsule wherein the solution comprises bacterial spores; a system including the capsule, a pipetting device, and an agar plate for providing a count of the surviving spores to, in turn, provide an indication of the aggregate thermal effect on the solution.

Abstract: The method includes extruding the pasta filata cheese in form of a cord (2) that is left hanging up to a belt (7) operated at a speed higher than the speed of the coming out of the cord (2) from an extruding device (1) so as to cause a stretching in the free strap of the cord comprised between the extruding device (1) and the transport belt (7). The stretched ribbon (2) is then transversally severed in single portions (18).

Abstract: An apparatus plant is described which includes a continuous autoclave (1) for the heat treatment of foods measured into open containers (9) loaded onto trays (12) which are advanced through the autoclave (1) by a stepping conveyer (38). A cooling chamber (6) communicates at one end with the autoclave (1) through an air-lock tunnel (7) and at the other with a sterile assembly for sealing the containers (9) full of cooked food.

Abstract: A method and apparatus for forming a continuous sheet of molten, moldable or plasticized material, especially a food product such as cheese. The invention may also be used to form a continuous sheet of other food products, such as noodles, peanut butter, jellies and the like. The apparatus comprises at least two sets of opposed rollers and a pair of endless belts. At least one of the first set of rollers, defined as forming rollers for purposes of distinction, has a concave surface. Each of another set of rollers, defined as discharge rollers for purposes of distinction, is disposed downstream from the first set of rollers and has a substantially flat surface. Each endless belt circulates about a group of rollers comprised of a forming roller and a discharge roller. In the region between opposed roller sets, the endless belts cooperate with each other and with the rollers to form a pocket that receives and maintains the cheese.

Abstract: A method and an apparatus for continuous tempering of in particular a chocolate mass which passes through a cooling zone (A) having a final crystal formation area (K) and a subsequent reheating zone (G). The cooling medium flow, which overflows the crystal formation area (K), is controlled in response to measured values of the temperature of the chocolate mass at the crystal formation area. This ensures that the heat energy transport from the chocolate mass is continuously adapted to the instantaneous requirement, irrespective of the inlet temperature of the mass and the flowing chocolate mass amount per unit of time. It is hereby surprisingly possible to make a tempered chocolate mass having a predetermined constant content of stable beta crystals.

Abstract: A method for processing food, and particularly fruit, wherein the leaching discharge stream is separated, for example by desalting electrodialysis, into reusable brine and residual solutions. First, the fruit is brined using conventional techniques. The fruit is then leached or flushed with water to reduce the concentration of brine materials. The discharge stream from the leaching process is separated into a sugar solution and a brine solution, preferably through desalting electrodialysis. The dilute sugar solution is returned to the leaching process to return the natural sugar and color to the fruit. The brine solution preferably is returned to the brining process.

Abstract: There is disclosed an apparatus for cooking pizza which comprises (a) a pan element having a base floor and peripheral walls extending upwardly therefrom; (b) a plate element superimposed over and spaced above the base floor section of the pan element; (c) a preferably domed shaped lid element superimposed over the pan element and having an interior reflective surface; and (d) means for applying heat to said apparatus. A method of using this apparatus is also disclosed.