Abstract: An elongate potato product simulating a French fry and provided with a plurality of serrated, longitudinal ridges alternating with longitudinal valleys, is formed by extrusion of a potato mix through a suitable die. The serrations of the ridges provide a multiplicity of individual projections more or less resembling spicules, which are completely exposed to hot fat during initial frying of the product prior to freezing and to applied heat during reconstitution of the frozen product. This results in French fries of superior quality. The spicules are a result of proper consistency of the mix and configuration of the extrusion die.

Abstract: A solar powered distilling device, and more particularly, a device wherein a plurality of convex lenses concentrate the heat energy of sunlight to heat and vaporize a quantity of water, said water vapor rising from a vaporization chamber to a cooling chamber by virtue of holes provided in the partition therebetween, the water vapor is cooled by virtue of the circulating air in an air cooling chamber, condensing the vapor into water droplets; said droplets being collected in special collection troughs provided for this purpose on the top portion of said partition.

Abstract: A storage stable Lowenstein-Jensen medium is prepared by spray drying the liquid medium at an outlet temperature of up to 212.degree. F. to provide a powder having a moisture content of less than 9% by weight. The spray-dried powder is stable at ambient temperature for at least six months and may be easily reconstituted to the fluid Lowenstein-Jensen medium and used in testing for tuberculosis by simple mixing at ambient conditions.

Abstract: Improved process and apparatus for drying oxygen-containing streams, particularly wet air streams, are provided wherein these streams are contacted with glycols. The regeneration of glycols and in particular the removal of oxygen from the glycols is effected in a first step at a temperature below the oxidation temperature of the glycols, and then the removal of water from the glycols is effected in a second step, preferably by heating the wet glycols.

Abstract: An improved process to hydrate and enrich dry whole grains for enhanced nutritional value for livestock by placing the dry grains in an enclosed storage facility and continuously recirculating water to hydrate the dry grains to the desired amount. The recirculating water may contain feedstuff additives such as vitamins, nutrients and minerals and the recirculating water may further be passed through a pasteurizing unit in order to inhibit the growth of undesirable microorganisms. The recirculating water is fed through a nozzle at the top of a storage facility and allowed to flow rapidly to the bottom of the storage facility and into a sump storage tank. In addition, the process provides for fermenting the nutrient solution prior to or during the time of its recirculation through the column of grain.

Abstract: This invention relates to an improvement in a process for humidifying artificial sausage casings wherein a moisture-providing fluid is contacted with the inside wall of an unshirred portion of casing and the casing subsequently shirred. The improvement resides in employing as the moisture-providing fluid, water containing from about 0.5-5% by weight of a water-dispersible surfactant having sufficient lubricating qualities for preventing said casing from jamming on said shirring machine.

Abstract: This invention relates to an improvement in a process for preparing humidified, shirred artificial collagen sausage casings wherein immediately prior to shirring, the inside wall of the unshirred portion of the casing is contacted with an aqueous humidifying fluid comprised of water containing from about 0.8 to about 3% by weight of a mixture of partial fatty acid esters of glycerine and sorbitol, the glycerine ester being present in the aqueous fluid at a concentration of greater than 0.1% by weight.

Abstract: Fat absorption during frying of raw, starchy food products in fats and oils is reduced by coating the food surface prior to frying with an aqueous solution of alpha amylase enzyme.

Abstract: A vertical tube evaporator is disclosed comprised of two sets of tubes, one set forming an upflow zone and the other set forming a downflow zone. The liquid to be treated comprised of fresh feed and a recirculating liquid stream is introduced into the upflow zone at an initial velocity of about 0.5 feet per second based on the cross-section area of the tubes. The vapor-liquid stream withdrawn from the first set is then passed through a distribution plate having orifices aligned with the tubes in the second set and of smaller diameter prior to passage thereof through the second set of tubes. The condition of the vapor-liquid stream between the sets of tubes is visually observed to permit adjustment of initial flow rate to the first set of tubes of the evaporator for optimization of heat transfer coefficients.

Abstract: For abating odor and smoke emissions from e.g., a fast food restaurant broiling grill, the grilling is conducted using (a) higher temperature radiating surfaces such as thinner ceramic briquettes in order to incinerate more potential emissions at the source, (b) an oxidizer/water scrubber in the exhaust gas stream, and/or (c) blower means for mixing the exhaust gas stream with ambient air prior to discharge of the exhaust gas stream. The preferred oxidizer is hydrogen peroxide. The temperature of the radiating surfaces facing the food being cooked is preferably between 600.degree. and 800.degree. F. And the material bearing the radiating surfaces is preferably about one-half inch thick. The oxidizer may be operated in response to signalling from an automated smoke or odor detection device. The exhaust gas/ambient air mixing device is most useful when the grain loading of the exhaust gas stream is less than 0.03 (GR/DSCF).

Abstract: A process is disclosed for obtaining a high purity perfluoro-n-heptane from an electrochemical fluorination product which comprises perfluoro-n-heptane, n-heptane, partially fluorinated heptanes, and water soluble acidic components such as hydrofluoric acid and is derived from the electrochemical fluorination of n-heptane.

Abstract: A new process for the continuous deep-fat cooking of a food to produce a processed comestible wherein the food is passed through an elongated cooking zone. Hot cooking oil is introduced and withdrawn from the cooking zone at a plurality of points to produce hydraulic effects which insure proper contact of the food with the cooking oil.Said cooking oil is continuously flowed upwardly through a plurality of spaced points dispersed over the entire bottom surface of the entrance end of the cooking zone and continuously withdrawn downwardly downstream therefrom. Withdrawn oil may be reintroduced directly without being reheated at a point downstream of the point of withdrawal in addition to being recycled to the source of heated cooking oil.

Abstract: Unfrozen cellular substances are conditioned by a reduced pressure environment for subsequent processing. Cellular liquid is vaporized from the unfrozen cellular substance by a combination of reduced pressure and temperature control at a rate which is not greater than the vapor transmission rate of the rupturable cell walls of said cellular substance in order to remove said vaporized cellular liquid while keeping the cell walls intact.

Abstract: The present invention concerns a high calorie food bar essentially devoid of sodium, potassium, and protein comprising a baked dough having 150-250 parts by weight of pregelatinized starch which has a viscosity in water of 250-500 Brabender units, 300-500 parts by weight of edible vegetable oil, 200-400 parts by weight sugar, and consumable coloring and flavoring. Unexpectedly the oil in this high calorie food bar does not separate or oil out upon baking. The high calorie food bar of the present invention is a tasty, appetizing and nutritious food for renal and other patients who require a diet high in calories and restricted in sodium, potassium and protein content. The present product contains about 6 calories per gram.

Abstract: A method is disclosed herein where a wet, pre-cooked baby food formulation having a pH below about 4.5, is thickened by including a tapioca starch that has been modified by heating above the gelatinization temperature thereof, but with insufficient moisture to produce gelatinization. Further advantages are obtained by including minor amounts of other grain starches. The formulation exhibits excellent consistency during prolonged storage periods.

Abstract: Raw fruits and vegetables are treated with an aqueous solution having a pH between about 4 and 7.5 and containing a selected ascorbate ion concentration in order to maintain desirable color, texture, odor and flavor characteristics when the fruit and vegetables are stored at aerobic refrigeration conditions for extended periods.

Abstract: Jujubes are molded in suitable molds having a desired shape and are then dried and refrigerated immediately at a low temperature to give them a rigid consistency. They are then coated with a varnish having a thickness which is very noticeable and a weight which can be greater than the weight usually provided for confectionery products. Next, they are submitted to fresh air at a temperature lower than 20.degree. C to dry the varnish and they are then coated with sugar syrup which is dried thereon.

Abstract: A method is disclosed for stabilizing fruit and vegetable products, particularly avocado-pear pulp, by incorporating therewith an effective amount of a cucubitaceous stabilizing agent, such as 1-25% by weight of cucurbita moscata, prior subjecting the mixture so obtained to a preservation procedure, for example by converting an homogeneous paste prepared by mixing said cucurbita moscata with said avocado-pear pulp to a powder.

Abstract: Fruit is prepared for refrigerated storage by cutting the fruit into convenient pieces, and then subjecting the fruit to soaking under vacuum in a solution containing sodium bisulfite or sodium sulfite and citric acid in definite ranges. These ranges are preferably inversely related in a substantially straight-line relationship, so that the high end of one range is used in conjunction with the low end of the other. The fruit pieces are also preferably immersed in a preliminary holding solution containing sodium bisulfite or sodium sulfite and table salt prior to the soaking. Fruit prepared in this way can be held indefinitely under ordinary refrigeration without freezing. The process is particularly suitable for apples.

Abstract: A process for preserving foodstuffs such as potatoes in closed packages of foil packing material wherein the peeled, raw and if required sliced or diced potatoes are vacuum-packed without any included liquid and cooked or steamed and then cooled at a external pressure exceeding the internal pressure in the packing and controlled independently of the temperature, and wherein during the vacuum-packing process each potato or piece of potato is brought into direct contact with the inside of the packing material through at least a part of its surface area, preferably a third.