Abstract: Broccoli fleurettes are rapidly trimmed from broccoli heads by positioning the heads accurately so that the axes of the head stalks intersect the axes of rotation of special U-shaped guillotine blades shaped and dimensioned to trim fleurettes of substantially uniform size. The heads are securely but yieldably pre-positioned in an upward direction, followed by final positioning by a dome shaped cap designed so that optimum trimming is effected and the cut fleurettes are directed toward a collecting station. Denuded stalks are ejected and recovered for further use. The process is characterized by an electronically programmed operation providing both accuracy and speed.

Abstract: A method and system for processing cheese. The method comprises the steps of blending ground cheese with additional ingredients to form a blended cheese material, and cooking and then cooling that cheese material. The method further comprises the steps of measuring a moisture content of the blended cheese material, generating a signal representing that moisture content, and adjusting the moisture content of the blended cheese material to a preset level in response to the generated signal. The moisture content of the cheese product may be measured at any appropriate stage of the processing line. Preferably, the moisture content of the cheese material is measured by transmitting microwave signals across the cheese material, and measuring the phase shift in the transmitted microwave signals. Also, preferably, the moisture content of the cheese material is measured, and any necessary adjustments made, after that material has been cooked and cooled.

Abstract: A method and apparatus for forming a food product and ejecting the food product onto an appropriate discharge area. One embodiment includes a mold with a three-dimensional mold face. A membrane is mounted on the mold and extends over the mold face such that raw food material directed toward the mold substantially conforms the membrane to the mold face to define a three-dimensional contour for the upper surface of the food product. A plunger assembly which includes a plurality of plungers is thereafter advanced to extend through the mold face to force the membrane away from the mold face and thereby eject the food product from the mold. During ejection the three-dimensional contour of the upper surface of the food product and the substantially planar contour of the lower surface of the food product are substantially reversed. Consequently, a separator may be passed between the membrane and upper surface of the food product.

Abstract: A continuous process for making fat-free potato chips without using any cooking oil whatsoever. Chipping potatoes are prepared, sliced, continuously monolayered onto a conveyer and squeegeed to remove the excess starch and moisture. The slices are initial cooked on independently controlled conveyers in a primary 3-zone oven where they are first radiant heated and then subjected to two stages of forced air convection heating by driving the air into both surfaces of the slices simultaneously as the moisture content is reduced to 15%. The slices are then final cooked in a dielectric heater where an even controlled heat is applied in two tandem drying zones where the potato slices are subjected to long wavelength (65.8 ft.) radio frequency (15 mhz) waves from two 20 kw transmitters which reduce the moisture content of the finished slices to 7%. The finished potato chips are seasoned and packaged and have the texture, appearance and mouthful of deep-fat fried potato chips.

Abstract: A method is disclosed for accelerating the ageing process and sterilizing raw meat for extended storage at refrigerated temperatures by treating the meat at ultra-high temperature (UHT), e.g. 900.degree. to 1200.degree. C., for a time sufficient to denature proteins, without burning, to a depth of up to about 2 mm. After UHT treatment the meat is cooled to a refrigerated temperature and packaged in a hermetically sealed container. The meat can be rendered stable for storage at ambient temperatures by subjecting the hermetically sealed meat to electron beam radiation (EBR) at an irradiating dosage sufficient to destroy all mesophilic vegetative pathogens, spores of pathogens, toxins, and spoilage microorganisms which grow at ambient temperatures. UHT pasteurization coupled with high temperature aging for 12 to 24 hours results in meat with tenderness and flavor equivalent to meat aged under refrigeration for 30 to 60 days.

Abstract: A process for preparing a dough for "pasta", by starting from meals of cereals in general, which dough is to be sent to an extrusion screw, which process comprises:(1) a step of separation of raw material into at least two fractions having different granulometries, each defined within a granulometric range;(2) a step of checking the percent amounts of said fractions with different granulometry, by measuring the weight of each of said fractions, by means of a suitable device;(3) a step of metering the above said fractions and of metering water for each of said fractions, in a variable ratio, by means of a first metering device for the solid phase and a second metering device for the liquid phase; and(4) a different kneading step different for each granulometric fraction.

Abstract: A beverage carbonator constructed as a pitcher shaped pressure vessel which functions as a carbonation chamber and which has a water canister and a gas generation chamber removably positioned inside the carbonation chamber. Carbon dioxide is produced by releasing internally stored water from the water canister into a carbon dioxide generating chemical in the gas generation chamber and then the carbon dioxide passes into the carbonation chamber where it is dissolved into a liquid beverage.

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: There is disclosed a method and apparatus for extraction of various substances from plant and animal and other material containing organic matter by exposure to microwave energy. The method involves exposure to microwaves of the material containing organic matter and a component which absorbs microwaves to disrupt the microstructure and to extract the substances into a suitable non-aqueous organic medium after disruption of the microstructure. The apparatus includes microwave applicators, solvent and starting material storage means and multiple stages of treatment resulting in a high quality extracted product.

Abstract: The invention relates to the field of pasteurization of cubed food products, such as fruit or tomato, and in particular discloses a process and device for controlling flow rate of a drainage phase of liquid separating from food chunks, which phase takes place after pasteurization and before storing of the product in sterile bags. A sterile gas such as nitrogen is introduced into a tank containing liquid removed from the food cubes, and a ratio of difference in pressure between the gas and a pressure in a discharge conduit for the food product is continually controlled. When changes in ratio between the pressure differences occur, gas is introduced into the tank or discharged therefrom, as appropriate.

Abstract: A process is provided to effectively sterilize and coincidentally tenderize fresh meat and poultry. Bacteria such as salmonella on fresh meat and poultry are effectively killed when exposed to CO.sub.2 gas under pressure in a pressure vessel followed by rapid depressurization. Gas in the pressure vessel preferably is withdrawn to create a vacuum prior to introduction of CO.sub.2 gas.

Abstract: An apparatus and method including controls for automatically controlling the operating speed of a candy forming machine to make candy pieces of the same size having uniform outer diameters. The candy forming machine itself includes a batch roller for rolling a batch of candy mass, a rope sizer for shaping and sizing the rolled candy mass into a candy rope, and a candy former for cutting and forming the candy rope into candy pieces. By monitoring the size of the candy mass in the batch roller, the machine automatically synchronizes both the speed of the rope sizer and the speed of the candy former to the rate at which candy is introduced into the batch roller. More specifically, the candy forming machine includes a mechanism for sensing a particular candy mass diameter in the batch roller and generating a corresponding signal to a speed control device.

Abstract: The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3 MHz). The treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, dielectrically heated treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing cake flour having a moisture content of >8% to sufficient amounts of radio frequency energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%.

Abstract: A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips on the support material (16). After passing through a cooling tunnel (58), the support material (16) is also cut into strips between the strips of food (14) in a first cutting section (62). The multiplicity of strips are then cut to lengths in a second cutting section (64). Labels (68) are secured to the trailing ends of the strips and the trailing ends of the strips are pressed by a label presser (70) to adhere the labels (68) to the strips. The strips are simultaneously rolled in a roll-up section (74) including a rotatable fork (76). Specifically, after the leading ends of the strips are inserted between the legs (78, 80) of the fork (76), the fork (76) is rotated to roll the strips on the fork (76).

Abstract: A process for preparing a bean jam is disclosed wherein adzuki beans or other beans and water are separately applied with high voltage negative electrons of 5,000 V to 20,000 V to separately produce treated beans with enhanced bean jam-producing properties and a treated water, the treated beans and the treated water are combined and heated to produce bean jam and stock, and the resulting bean jam is then removed from the stock.

Abstract: A method for preparing a food product having a predetermined perimetrical shape from a moldable mixture of food product ingredients. The method, in a preferred form, comprises the steps of providing a plurality of substantially planar panels that can be removably interconnected; bending and interconnecting the panel members to form a panel assembly having the desired perimetrical shape; placing the panel assembly on a bottom member to form a cavity; sealing the intersection between the panel assembly and the bottom member; pouring the moldable food product into the cavity and processing the food product to cause it to solidify; and thereafter, removing the panel assembly from the food product.

Abstract: The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwave treated cake flour is an essential ingredient in dry mixes for batter baked goods especially high sugar-to-flour ratio layer cakes. In addition to other dry mix ingredients, preferred dry mixes additionally essentially comprise about 0.15% to 0.45% triglycerol monostearate for even greater enhancement of finished baked goods' volume. The method comprises exposing undehydrated cake flour having a moisture content of 12%.+-.2% to sufficient amounts of microwave energy to heat the flour to a temperature of about 230.degree. to 270.degree. F. and to a finished moisture content of less than 6%. Preferred microwave flours are additionally characterized by a peak pasting viscosity of at least 400 Stir Number Units.

Abstract: A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous whipping agent sufficient to provide the foam product to a density of 0.1 to 0.6 g/cc (dry weight basis) having a heat setting temperature; (C) about 0% to 55% by weight (dry basis) of the product of a nutritive carbohydrate sweetening agent; and (D) about 0.5% to 7% by weight moisture.

Abstract: A method for preparing a granular food comprises the steps of mixing a material to be granulated with oil and fat having an open-tubed melting point ranging from 40.degree. to 55.degree. C. under heating without addition of water, then subjecting the mixture to granulation through extrusion and rapidly cooling the granulated product. The method permits the dry granulation of foods without addition of water and efficient preparation of granular foods which do not require any process for adjusting particle size distribution of the resulting foods after granulation and which permits the production of granular foods having appropriate strength.

Abstract: An extruder for extruding a foodstuff terminates in an extrusion head having a product outlet die and having a feed duct pipe for feeding a foodstuff filler material into the foodstuff extruded through the head so that the extruded foodstuff encases the filler material so that a foodstuff-encased product passes through the outlet die. A shaper is positioned for receiving the encased product directly from the die outlet and has an inner rotatable ring body mold and outer rotatable annulus molds, wherein the outer annulus molds are positioned about and off-center of and are rotatable with the ring mold so that upon rotation, the annulus molds and ring mold body converge for shaping the encased product and then the annulus molds separate from the shaped product. A cooling system is positioned for receiving the shaped product and cooling the shaped product.