Abstract: A food processing apparatus comprises a heat exchanger with a food path for connecting a source of food substance to the heat exchanger and a pump located in the food path for conveying food substance from the source to the heat exchanger. A pressure sensor is provided for sensing pressure downstream of the pump and for transmitting a pressure signal corresponding to a measured pressure downstream of the pump. A controller connected between the pump and the pressure sensor controls the pump in response to the pressure signal.

Abstract: An apparatus and method for forming a compressed bar from an oil seed crop including oil and meal. The apparatus includes an extruder for heating the oil seed crop to a predetermined temperature, a load barrel having an inlet for receiving the oil seed crop from the extruder and an outlet, and a ram located inside the load barrel. The apparatus also includes a cooling die assembly having a tube for receiving the oil seed crop therein. The tube has an inlet end coupled to the outlet of the load barrel and an outlet end. The cooling die assembly also includes a mechanism for cooling the oil seed crop as it passes through the tube.

Abstract: A freezing process for manufacturing bagels, providing the taste and texture of fresh bagels is disclosed in which the dough is removed from the initial cooking process and immediately subjected to cool water, approximately 64.degree. F. or less. The bagels are removed from the cool water and immediately exposed to moving air, thereby drying the excess moisture from the surface. The bagels are removed from the moving air and immediately placed in a freezer at a temperature less than 10.degree. F. The process time from removing the bagels from the hot water to freezing preferably takes no more than approximately four minutes. A bagel cooking unit is disclosed which combines both the boiling and steaming methods. The unit has a water holding tank in the lower portion with a heater. A conveyer is positioned to enter above the water line of the water holding tank, to extend below the water line and to exit above the water line, allowing the bottom half of the bagels to be immersed in boiling water.

Abstract: Food contents are separated from ferrous metal cans for conversion into useful byproducts by lacerating the can bodies into strips of metal to expose their contents, advancing along a vibrating conveyor section through a liquid spray, followed by magnetic separation to remove the metal strips and separately collect the food contents and metal strips for recycling. In order to convert the food contents into animal feed, the contents are first dried to reduce their moisture level either by mechanical dehydration or by the addition of bulking agents and then advanced through an extruder section to convert the food contents into dry particle form.

Abstract: The invention relates to a method for conditioning the atmosphere in a storage chamber for organic harvested produce, characterized in that the storage chamber is allowed to form part of a system composed of the relevant storage chamber (1), at least two, and preferably three, gas separation modules (2), (3) and (4), which are located downstream of one another and are provided with N.sub.2 /O.sub.2 separation membranes, at least one compressor (5) and at least one control valve (6),the compressor drawing in three streams (F1), (F2) and (F3),the first separation module yielding a permeate, which is removed from the system as stream (F4), and a retentate, which is fed to the second separation module,the second separation module yielding a retentate, which is fed to the third separation module, and a permeate, which is fed together with the permeate from the third separation module as stream to the compressor, andthe retentate from the third separation module is fed via the control valve to the storage cheer.

Abstract: High intensity microwave heating methods for heat setting food foams are provided. The methods comprise the step of subjecting a quantity of edible foams to a brief exposure to high intensity (>110 V/cm) microwave field for about 5 to 30 seconds. The high intensity microwave heating heat sets the foam to provide a stable structure. Thereafter, the heat set structures are then dried using low temperature dried to desired moisture contents ranging from about 1% to 6%. The microwave heat set foam pieces exhibit a homogeneous (i.e., without voids or irregularities) texture and a crisp, light eating quality. The edible foam products exhibit extended bowl lives and find particular suitability for use as additives to ready-to-eat cereal products. Preferred embodiments comprise high levels of fruit puree solids which by virtue of the short heat setting and low temperature drying steps exhibit high natural flavor levels.

Abstract: The invention relates to a method and device for peeling food such as fish, complete or not, for example sardines, herrings, anchovies, etc.; fruits such as peaches or vegetables such as tomatoes whose skin has been previously subjected to a surface treatment. The method according to the invention is characterized in that the food products are displaced inside a conduit (54) wherein circulates an air flow generated by compression or depression. Application to the food industry.

Abstract: Spherical baked goods, such as, cookies, crackers and snacks, are produced on a mass production basis by feeding a farinaceous dough or other food composition to one or a plurality of dies which shape it into ropes. The shaped extrudate ropes obtained from each die are cut by a cutting means, such as, a reciprocating cutter, which severs and shapes the rope into substantially spherical, cylindrical or rounded pieces. The doughs which are cut into substantially spherical, cylindrical or rounded pieces can be raw, partially cooked or baked, or fully cooked. A spherical or rounded shape is maintained or obtained upon subsequent baking or leavening of the substantially spherical dough pieces by continuously moving them relative to the oven conveyer so as to avoid flattening of the dough piece due to spreading. The baked pieces are sufficiently rounded or spherical so as to permit continuous application of confectionery coatings of substantially uniform thickness by pan coating techniques.

Abstract: In a method of manufacturing three-dimensionally formed foods which comprises the step of continuously processing food material into a three-dimensional form by using a drum-type forming machine in which the forming surface of the forming blocks is release treated, the method comprises the steps of forming the food material by filling it into the forming blocks, and separating the formed food material (formed products) from the drum surface by jetting compressed air thereto. The method comprises the further step of spraying water, steam or hot water, spreading grain powder, or applying edible oil or fat, onto the forming blocks prior to filling the food material into the forming blocks. The method permits the continuous mass production of three-dimensionally formed foods with stable quality.

Abstract: There is disclosed a method and apparatus for extraction of essential and other such oils from plant and animal biological matter by exposure to microwave energy. The method involves exposure of microwaves to the oil containing cellular matter of the glandular system to extract the oil into a suitable non-aqueous organic medium after disruption of the oil containing cellular matter. 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 a method of making expanded foodstuffs which are extruded and cut, reduced pressure being applied at the nozzle outlet, said method being distinguished in that the cutting blades are set in such a manner that the surface of the cutting blades is configured in the manner of a ship's screw for generating reduced pressure at the point at which the extrudate emerges from the nozzle.

Abstract: Microwave methods for puffing thick ready-to-eat cereal flake pieces are provided in full or partial substitution for conventional toasting and puffing methods. The methods comprise the step of subjecting a thick (>0.025 inch) cereal base piece to a brief exposure to a high intensity (>125 V/cm) microwave field for about 5 to 25 seconds. The microwave puffed cereal pieces exhibit superior puffed volume and a lighter texture compared to finished products toasted and puffed by known methods. The present methods are particularly suitable for puffing thicker flakes fabricated from whole grain, e.g., whole wheat based cooked cereal doughs.

Abstract: Apparatus and method for handling and preparing whole chickens for consumption involves severing a chicken carcass along the breast bone and opening it into a generally flat condition and suspending the chicken carcass by its legs with the legs sufficiently spread from each other to maintain the chicken in the opened generally flat condition. Embodiments of the invention in a conveyorized cooking apparatus and in a kiosk-style warming apparatus are disclosed.

Abstract: A method and apparatus are provided for the rapid heat treatment of products, and especially gas-permeable, water-containing products such as bread dough. Baking of dough involves placing the dough within an enclosed oven or zone (1) and subjecting the dough to dielectric (e.g. radio-frequency or microwave) heating using appropriate generators (6, 7, 7a, 8a). Radiant heat from an appropriate source (9) and hot oven gases are simultaneously applied for crust formation. During at least a portion of the baking cycle, the gas pressure within the zone (1) is selectively elevated by steam addition (10) in response to the rise in gas pressure within the dough resulting from vaporization of water therein. In this way, the pressure differential between the dough interior and the ambient environment is minimized, and the dough may be rapidly baked without fear of significant dough disruption. Cooling is effected by gradually reducing the zone pressure, through use of a vacuum pump (12).

Abstract: A method and apparatus defreeze, reheat and dry products in a closed chamber by moving a microwave source above a layer of product in a to-and-from motion at a specific, constant height from the product layer.

Abstract: A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat.

Abstract: A device for transmitting a heating or cooling medium to a moving substrate which includes at least one continuous channel traversing at least a major portion of the width of the moving substrate for converting a multidirectional flow of the heating or cooling medium into a unidirectional flow, a device for removing and/or preventing the presence of foreign matter within the channel, and ovens and freezers employing the same.

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 for preparing fruits or vegetables and the fruits or vegetables prepared by the process. In particular, the vegetables may be diced tomatoes. The process comprises continuously exposing the diced fruits or vegetables to a calcium chloride solution comprising fruit or vegetable juice. The fruits or vegetables are exposed to the solution for a predetermined period of time. Calcium chloride solution is continuously recovered, measured and compared to a predetermined value or programmable controller microprocessor set-point. Any necessary adjustments are made to maintain the concentration within the accepted range of a predetermined value. The adjusted solution continuously feeds a nozzle bathing the diced fruits or vegetables.

Abstract: A method of effectively producing minced fish meat in a large quantity from fish bodies having hard meat comprising supplying a substantially fixed and large quantity of fish bodies having hard meat to a fish body cutting means for constantly cutting all the fish bodies into a plurality of cut pieces, feeding the cut pieces of the fish bodies to a washing means for removing impurities such as scales, dirts, blood and internal organs, etc. from said cut pieces, crushing said cut pieces by a crusher for softening the fish meat, and then collecting the fish meat by a fish meat collecting means for obtaining the minced fish meat.