Abstract: A method for monitoring cooking in an oven appliance includes drawing cooking vapors or gases from a cooking chamber to a fluid analysis assembly of the oven appliance during a gas or vapor analysis cooking cycle, determining a cooking status of the food item within the cooking chamber with the controller of the oven appliance based upon a response pattern of a plurality of fluid sensors of the fluid analysis assembly to the cooking vapors or gases during the gas or vapor analysis cooking cycle, and activating an alert with the controller of the oven appliance when the cooking status of the food item within the cooking chamber is a particular cooking status.

Abstract: A coffee machine for producing and dispensing coffee-based beverages is disclosed comprising a hydraulic pump, at least one dispensing device with a filter unit adapted to contain ground coffee, and a water supply unit. A hydraulic circuit brings the hydraulic pump into fluid communication with the supply unit of the dispensing device to supply hot water under pressure to the supply unit. A system for controlling the dispensing pressure comprises a control unit and a pressure sensor to transmit signals representative of the pressure detected to the control unit to detect the disposing pressure. The hydraulic pump supplies variable quantities of water and may be actuated by an electronic drive controlled electronically by the control unit in order to select the flow of water supplied by the pump. A method for controlling the dispensing pressure in a coffee machine is also disclosed.

Abstract: A process for the production of crumb is disclosed in which a wet crumb feedstock comprising bulk sweetener, protein and water is formed and then simultaneously dried and comminuted in a thin layer rotary paddle dryer (20). The wet crumb feedstock is preferably formed into discrete, free-flowing granules prior to the simultaneous drying and comminuting. Apparatus for the production of crumb is also disclosed.

Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.

Abstract: A method is disclosed for cutting cheese curd mass in a curd vat. A cutting apparatus is inserted into the vat before the curd mass is formed. A first cutting frame is used to cut the cheese curd in a first direction along one plane of the curd vat. The first cutting frame comprises one or more cutting wires extending in one or more directions. The method further comprises using a second cutting frame with one or more cutting wires extending in one or more directions. The second cutting frame operates in a second direction, wherein the second cutting operation removes the apparatus from the curd vat.

Abstract: A method of steaming a bunch of noodle strings using a noodle strings steaming device including a conveyer on which the bunch of noodle strings is placed after being cut out and that transports the bunch of noodle strings, and a tunnel type of body portion provided so that the bunch of noodle strings passes through the body portion with the transportation of the conveyer includes a process of carrying the cut-out bunch of noodle strings from an entrance portion of the body portion while transporting the cut-out bunch of noodle strings on the conveyer, steaming for a predetermined period of time by supplying steam to the bunch of noodle strings, steaming the bunch of noodle strings without supplying the steam, and then transporting the bunch of noodle strings to an exit portion, and a noodle strings steaming device performs the above method.

Abstract: A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers.

Abstract: Disclosed is a method for processing a pourable food substance (1), in particular hot melted cheese, which is introduced, by means of a feed neck (2), into a gap (3) between two vertical shaping rolls that are covered by cooling strips (11, 12) made especially of metal, the food substance (1) is shaped into a product strip (10) having a defined thickness, a carrier film arrangement (21) being placed between the first cooling strip (11) and the product strip (10). In order to be cooled, the product strip (10) is conveyed in the direction of travel (T) along with the carrier film arrangement (21) and is fed to a longitudinal cutting device.

Abstract: Combination beverage containers and storage vessels. Various embodiments are configured to store a consumable beverage or otherwise consumable liquid as well as at least one second item which may comprise an edible foodstuff, toy, novelty, etc. all in one convenient container. In some embodiments, the second items may be stored directly in the vessel separated from the liquid or the second items may be stored in a second container that may be removably seated in a portion of the vessel. The vessels may or may not be hand-held.

Abstract: Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

Abstract: Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers may include a lid or other seal or access point to permit placement and enclosure of smoking materials. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

Abstract: An apparatus includes an array of compression electrodes and an analysis circuit. The array of compression electrodes includes a pair of outer compression electrodes and a pair of inner compression electrodes. Each of the electrodes includes a contact pad and may be configured to automatically adjust to follow a contour of an object while maintaining contact of the contact pad with a surface of the object. The analysis circuit can be coupled to the array of compression electrodes. The analysis circuit may be configured to automatically make a bioelectrical impedance measurement using the array of compression electrodes and generate a value representing a cell integrity of said object.

Abstract: A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of mate al having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify. The first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure.

Abstract: A brewer, system and method for heating water and dispensing heated water for producing a brewed beverage The brewer includes a water reservoir with a heating element associated with the reservoir for heating water retained in the reservoir A brewing substance holder is associated with the reservoir for receiving heated water from the reservoir A temperature sensitive control valve is provided in communication with the reservoir for controllably dispensing heated water from the reservoir to the brewing substance holder The temperature sensitive control valve may be in the form of a passive control valve which uses a bimetallic, magnetic or other material which is responsive to heat The water is placed in the reservoir and heated The elevated temperature of the water will result in operating the heat sensitive control valve to open the control valve and allow water to pass from the reservoir to the brewing substance holder.

Abstract: Microwaveable packages having composite susceptors and methods for using same are provided. In a general embodiment, composite susceptors for cooking microwaveable foods (12, 14) in a microwave oven are provided. The composite susceptors may include, for example, a first layer that is a standard microwave susceptor (30) and a second layer (32) comprising mobile charges, wherein the second layer is at least substantially metal free. The second layer comprising mobile charges can both shield the standard susceptor from microwaves, and act as a conductor to increase the conductivity of the standard susceptor. The composite susceptors of the present disclosure provide improved surface heating patterns that are similar to surface heating patterns of conventional ovens, while also providing the benefits of microwave cooking.

Abstract: A process used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal.

Abstract: In a method for moulding food patties from a food product comprising a food mass (5) having a substantially coherent structure formed by particles of the food product that are loosely connected to each other, for example ground meat, the food product is first supplied to a supply hopper (3). Food product is moved in the supply hopper to at least one discharge opening (8) of the supply hopper, from which it is discharged. The food product that has been discharged from the discharge opening of the supply hopper is fed into at least one pump chamber (12) of a positive displacement pump system. Subsequently, the food product in the pump chamber is positively displaced to an outlet opening of the pump chamber by the positive displacement pump system (20). The food product is discharged from the outlet opening of the pump chamber, and then fed into a moulding device having a plurality of mould cavities for molding the food patties.

Abstract: A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500° F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately ?35 to 0° F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.

Abstract: A system and method for fortifying fruits with a nutrient solution containing vitamins in order to meet the daily required nutrient values for those vitamins. Ideally, one serving of fortified fruits will have the amount of nutrients that would be present in 2-4 servings of unfortified fruits. In a preferred embodiment, the fruits will be frozen and positively charged and the nutrient solution will be negatively charged in order to ensure that the nutrient solution will adhere to the fruits.

Abstract: A process for producing precooked bacon slices comprising the steps of (a) conveying bacon slices through a spiral oven, (b) indirectly cooking the bacon slices in the spiral oven using a cooking medium which is circulated within the oven at a low rate sufficient to prevent the bacon slices from being displaced on the conveyor, and (c) adding steam to the cooking medium as necessary to at least reduce the percentage or substantially eliminate the presence of air in the cooking medium.