Abstract: A method for preparing dried flaked textured high vegetable protein which instantly hydrates a portion content of 30 percent or more, and has an improved flavor. The process includes texturizing vegetable protein material by subjecting such vegetable protein material containing moisture to a pressure of at least 1,800 pounds per square inch for a time and at a temperature sufficient to convert said moisture into steam whereby such vegetable protein material is partially disembittered, toasted without scorching and is compacted into a hard and substantially fused mass having textured characteristics. The fused mass is fragmented into particles. The textured vegetable protein material is sized so that the retained portion of the textured vegetable protein material has a particle size between one inch and 0.0469 inch.

Abstract: A method for the removal of Aflatoxin from materials including cereals, oil seeds and feedstuffs contaminated therewith comprising contacting said materials with a mixed solvent system of liquid dimethyl ether and water. The water is employed in an amount of 2 to 8 % by weight with respect to the liquid dimethyl ether. Such method which can reduce the Aflatoxin content to 15 ppb or less, can be conducted at low temperatures so that no proteins contained therein are denaturated. Further, the spent solvent system containing Aflatoxin can be easily regenerated by contacting it with activated carbon and recycled.

Abstract: A novel roasted and ground coffee product having a unique appearance is produced by roasting a first coffee fraction to a first roast color and water quenching said roasted beans to a relatively high moisture level, separately roasting a second coffee fraction to a second, discernibly different roast color and water quenching said roasted beans to a relatively low moisture level. The two roasted coffee bean fractions are then blended together and ground, producing a coffee product having a speckled appearance wherein the average particle size of the high-moisture fraction is at least 300 microns larger than the average particle size of the low-moisture fraction.

Abstract: An apparatus and method are provided for settling small particles of micron and submicron size from a liquid in which the particles are contained. The method of the invention entails introducing the particle containing liquid into an apparatus of this invention. The apparatus is a settling vessel having vertical dimensions sufficient in relation to the overall capacity of the vessel to allow establishing a temperature gradient between the upper and lower portions of liquid contained therein with the vessel sufficiently insulated to minimize changes of the temperature inside the vessel in response to changes in the ambient temperature outside the vessel and also having means for supplying indirect cooling heat exchange within the lower portion of the vessel and indirect heating heat exchange within the upper portion of the vessel to induce a constant temperature gradient within the vessel.

Abstract: Combustible carbonaceous and sulfur-containing wastes, especially waste liquors of cellulose plants, are burnt with a combustion-sustaining gas having a greater oxygen concentration than atmospheric oxygen (e.g. pure oxygen) and the gaseous products of the combustion are subjected to scrubbing to remove carbon oxides. The process is carried out under pressure and preferably with two-stage combustion so that carbon monoxide produced in an initial stage can be burnt further in the combustion chamber of a gas turbine to drive the latter and generate at least part of the power necessary to operate the compressor for the oxygen-rich gas.

Abstract: A percolation process is described wherein it is possible to operate a fixed-capacity percolator set at decreased capacity without experiencing operational difficulties or coffee extract quality loss. The extraction columns of the percolator set are filled with the amount of roasted and ground coffee desired to be extracted and the remainder of the column is filled with an inert packing material.

Abstract: Soluble coffee of improved stability during storage is prepared by removing a portion of the aromatics from an aqueous coffee extract, drying the remaining extract, fixing the removed aromatics by mixing them in solution with a fixative and drying the resultant solution, and adding at least a portion of the fixed aromatics to the dried remaining extract. The soluble coffee powder so prepared is characterized by its lack of off-flavors normally developed during storage.

Abstract: A process for aromatizing soluble coffee products has been developed wherein coffee aromas are added to a liquid glyceride carrier, such as oil, solidified, such as by freezing, comminuted and then blended with soluble coffee. According to a preferred embodiment of this invention carbohydrate solids, such as coffee solids are added to the oil prior to adding the aroma.

Abstract: The flavor and aroma of decaffeinated coffee is made to more closely resemble that of undecaffeinated coffee by virtue of a process involving contacting green coffee with sucrose.

Abstract: The invention is an apparatus and method for separating solid particles from a liquid, including both light particles which tend to flow on or close to the surface of the liquid and heavy particles which tend to sink to the bottom of the liquid. The apparatus includes: a separation tank, an inlet means, a weir, a heavy particle outlet means, and a substantially clear liquid outlet means.

Abstract: A process is disclosed wherein the decaffeination of aqueous extracts of vegetable material with non-ionic, hydrophobic resin may be performed in a continuous manner. In accordance therewith, extract is contacted with resin to effect decaffeination, exhausted resin containing adherent caffeine and non-caffeine water solubles is bleached with water to remove the caffeine, the caffeine-free resin is then washed with a solution comprising water and an organic solvent to elute non-caffeine water solubles and then the resin is rinsed with water to permit its reuse in the further decaffeination of vegetable material extracts.

Abstract: Oat groats are ground to form a coarse branny fraction, and a fine fraction. The coarse fraction is separated, formed into a slurry, and subjected to an extraction and separation process to isolate oat gum and oat protein together with other by-products.

Abstract: A device for the production of a food article, in which food material is extruded through a generally arcuate die opening so that a differential in the frictional forces between the center portion and the end portions of the arcuate opening causes the material to curl about an axis transverse to the die axis and thus assume the general shape of a shell. The device lends itself to the fabrication, in an automatic, consistent and simple way, of a food product of a unique structure which has a filling of meat within a covering of dough.

Abstract: A rectangular section venturi scrubber has a double diamond, rectangular insert adjustably mounted therein with the parts proportioned to form diverging, restricted scrubbing throats of substantial length and of constant cross sectional area along their length. Water is introduced into the venturi for collecting dust in gases flowing through the scrubber.

Abstract: Raw coffee is heated up by humidified hot air during a first period, then cooled at a reduced pressure during an immediately following second period, and these alternate treatments are carried out several times in succession.

Abstract: A filter assembly is provided for a cylindrical radial flow fluid supply having a combustible gas generator which is used to inflate a confinement for an occupant restraint system upon the occurrencee of a collision. The filter assembly includes a plurality of layers of filter material and support elements pressed to a densely packed flat form, rolled, closed, and inserted in the housing of the fluid supply adjacent the combustible gas generator.

Abstract: Process and apparatus for the separation of gaseous and vaporous constituents from a feed containing the same. Vaporous feed components are absorbed into multiple primary lean absorber liquids and a secondary lean absorber liquid through contact between the feed and the absorber liquids in a multistage absorption zone. Gaseous feed components are withdrawn from the absorption zone. Rich absorber liquid is passed to a multistage stripping zone where gaseous feed components dissolved within the rich absorber liquid are removed and returned to the absorption zone. Stripped liquid, containing vaporous feed components, but being essentially free from gaseous feed components, is withdrawn from the stripping zone. Multiple and discrete primary lean absorber liquids are withdrawn from separate stages of the stripping zone and passed to separate stages of the absorption zone.

Abstract: A method of adjusting temperature of semifluid food and successively suppng the same is disclosed. Semifluid food is contained in a number of retort-treated packs arranged along a lengthwise direction of an elongate belt and spaced apart from each other by a given distance. The belt is preserved in a constant temperature casing at a temperature suitable for giving relish to the semifluid food and delivered from the casing at the downwardly directed generally vertical pitch every time the semifluid food is demanded. Then, while the belt is held the retort pack is cut open to permit the semifluid food to flow downwardly therefrom into a dish which is served to customers. An apparatus for carrying out the method is also disclosed, which is applicable to an automatic vending machine.

Abstract: Grinder gas aroma evolved from the comminution or fracturing of freshly roasted coffee beans is stabilized by condensing the gas and adding an oxygen scavenger to the condensate. This condensate is then briefly contacted and extracted with a fluorinated-chlorinated hydrocarbon to remove harsh aroma compounds and then with a mixture of non-polar and polar solvents in order to extract desirable aromatics. This extract is stable at freezer temperatures and can be used to aromatize coffee or coffee-like products.

Abstract: Disclosed are a method and composition for controlling the sleep disturbing characteristics of caffeine-containing beverages which avoid the need for removing the caffeine. This is accomplished by including nicotinic acid or a soluble salt thereof in the beverage in an amount which is greater than that naturally present and which is effective to antagonize the sleep disturbing characteristics of the caffeine in the beverage.