Abstract: A product produced by the process of forming an ice glazing within the canopy of broccoli florets to preserve the floret structure and reduce fines loss is disclosed. The process includes the steps of individually freezing the broccoli florets, and immersing the florets in water at a water temperature and for an amount of time sufficient to form an ice glazing within the structure of the floret. The floret is then refrozen. The product has a glazing which preserves the structure of the floret during processing and subsequently handling. A frozen broccoli floret having an ice glazing within the crevices of the floret is also disclosed.

Abstract: A process for forming an adhesive-based peelable, hermetic seal for a package in which the adhesive ruptures uniformly when the package is opened. A first polyacrylonitrile packaging film has a surface thereof treated with a corona discharge. An adhesive is applied to either the treated film or an opposing second packaging film and the first and second films are brought into contact. The corona discharge treatment of the polyacrylonitrile film reduces the bond strength between the adhesive and the treated film such that the adhesive peels cleanly and uniformly away from the seal area of the treated film, without "stringing".

Abstract: This invention relates to a process of making a cream-style soup which can be rendered drinkable by microwave heating from a frozen state without recourse to stirring. The soup comprises an aqueous phase substantially uniformly dispersing a starch system and an oleaginous system, the aqueous phase containing at least one dissolved freezing point depressant to provide some free water substantially uniformly dispersed throughout the product. The oleaginous system includes at least one fat in the form of particles of sizes less than 10 microns and starch system comprises at least one starch in a partially gelatinized state and at least one humectant to act as a water activity depressant.

Abstract: A food package and absorbent pad therefor provides for absorption of liquids from the edges thereof and an increased rate of absorbency by the pad including upper and lower layers of normally liquid impervious material and an intermediate layer of absorbent material therebetween, at least one of the upper and lower layers are perforated to admit liquids into the pad by capillary action and a portion of the absorbent intermediate layer extends to the periphery of the pad to wick liquids into the pad, the upper and lower layers and the portion of the intermediate layer are secured together around the periphery of the pad without significantly hindering the wicking of liquids into the pad while substantially preventing reverse migration of liquids out of the pad. Additives may be incorporated in the pad to provide super absorbency, bactericidal characteristics or deodorization.

Abstract: A bag for packaging products includes a generally parallelepiped-shaped body of composite sheet material having a rectangular closure zone formed at one end. A closure line extends across the closure zone between the upper and lower sides of the closure zone and a through cutout is formed in the closure zone at the closure line to facilitate opening of the bag. Preferably, the cutout is defined by first and second edges which are generally perpendicular to one another. The first edge is substantially perpendicular to the upper edge of the closure zone and the second edge adjoins the lower end of the first edge and extends substantially parallel to the upper and lower edges of the closure zone. The upper end of the first edge also extends above the upper edge of the closure zone.

Abstract: The invention disclosed is a process to remove the bitterness from KCl. In this process KCl, up to about 56.7% of the solution, by weight is dissolved in hot drinking water. The pH of the solution is then oscillated and returned to near neutral by either first raising the pH by the addition of an appropriate base, such as potassium hydroxide (KOH) and then lowering the pH to near neutral by the addition of food acids, such as malic acid, fumaric acid, adipic acid, succinic acid, hydrochloric acid or phosphoric acid or, combinations of these acids. Or, first lowering the pH and then raising it to near neutral. The solution is then cooled and the resulting precipitate separated from the solution (solution A). The precipitate is then dissolved in hot drinking water (solution B) and the pH is again raised and lowered as described above. Solution A and solution B are then mixed together (solution C). A compound from the group consisting of the amino acid and their salts, in a minimum amount of 0.

Abstract: A package is provided for enclosing a proteinaceous product under vacuumized and hermetically sealed conditions. The package has a peelable hermetic reclosure and a body member of semi-rigid preformed plastic with a first planar marginal portion and a central portion shaped to provide a packaging chamber. The package also has a flexible dimensionally stable base member having a corresponding second planar marginal portion and a central portion to provide a closure for said packaging chamber. The two planar marginal portions are adhered together face-to-face by an adhesive to provide at least a portion of the hermetic seal wherein said adhesive is a high molecular weight pressure sensitive hot-melt adhesive having a viscosity of between about 5,000 and about 100,000 centipoise at 300.degree. F. and said adhesive provides a peelable hermetic reclosure.

Abstract: Disclosed is a controlled atmosphere package suitable for delivery of red-ripe tomatoes to the consumer. The package maintains the tomato in a substantially fixed position relative to the package regardless of the orientation of the package, and further maintains a substantially uniform relative humidity inside the package. Further disclosed is a process for packaging a tomato comprising providing a package which maintains the tomato in a substantially fixed position relative to the package regardless of the orientation of the package, and further maintains a substantially uniform relative humidity inside the package.

Abstract: An expandable bone plastic cap for meat such as beef, pork, lamb, poultry and the like. The cap is formed with at least one or more separate sheets of material in the approximate shape of portions of the meat and is designed to cushion exposed bone portions from piercing the oute vacuum sealed bag surrounding the meat. The cap is formed in one embodiment in two separate juxtaposed shapes tacked together with holes or slits cut through both shapes. As the outer bag has air removed, during the vacuum sealing, it collapes on the bone plastic cap which in turn collapses on the meat. The separate prefromed shapes collapse independently and slide upon each other with the inner shape forming the primary cushion and the outer shape forming a backup cushion. Bridging of concave areas by the bone cap is eliminated reducing growth of bacteria in these areas.

Abstract: A package for a foodstuff has an outer container and an inner container inside the outer container and formed with at least one recess adapted to hold the foodstuff. The inner container is formed at least in regions where it contacts the foodstuff of an edible material. The inner container is provided with reinforcement also made of an edible material such as a mesh of natural fibers. In addition the inner container is formed of a pressed, baked, and/or dry material.

Abstract: A process and system for sterilizing packages of thermally-treatable products having different sterilization processing requirements. These packaged products can be different types of canned soups, for example. At least one of the packaged products is preheated a significant, predetermined amount in a preheat vessel in a steam or steam-air mixture to accommodate these different processing requirements. This allows the first and second packages to be processed through the stationary hydrostatic sterilizer, which is generally separate from the preheat vessel, at a common line speed and temperature. Expensive sterilizer changeover delays are thereby reduced significantly or even avoided. This process also allows the soup product to be cold blended, reducing the likelihood of any overcooking in the large cooking kettle and reducing the amount of starch needed.

Abstract: A quantity of about 0.5-4.0% by weight of L-carvone is added to fruit flavors used in chewing gum, especially bubble gum, to provide a chewing gum having increased flavor impact, increased sweetness and prolonged flavor duration. The L-carvone enhances the fruit flavor in these respects without imparting a separate and different flavor to the chewing gum.

Abstract: Method of and apparatus for heating or cooking a food product packaged within a container by using heated air. The oven apparatus includes a substantially closed-loop heated air system that starts with a blower that blows air into a heating barrel where a heating element heats the air to a high temperature. The heated air exits the heating barrel, passes through an air flow channel in the oven's door, and enters the oven's heating chamber. The heated air passes through the container inside the heating chamber and heats the food product within the container. In a preferred embodiment of the invention, the heating chamber is rotated while the heated air passes through the container to tumble the food product and ensure even heating thereof. The air exiting from the food product container enters a recirculation chamber which directs the air back into the blower to repeat the cycle.

Abstract: A method for suppressing dust during grain handling and storage, using small bubble foam created from an edible foam-producing surfactant.

Abstract: A process for packaging acidified vegetables without a covering brine includes sealing the brineless vegetables in an opaque package.Central to the invention is a quick equalization brine treatment which is used to reduce the respiration rate of fresh vegetables and reduce their pH to less than about 4.5 in less than about 6 hours.

Abstract: A red colorant based on carminic acid which is substantially stable against color changes when exposed to acidic media and a method for preparing the same is disclosed wherein carminic acid is reacted with effective amounts of a nitrogenous base and an organic acid. In preferred embodiments, the colorant composition is edible and may be used in conjunction with pharmaceuticals, foods, and cosmetics.

Abstract: A device for continuously decaffeinating raw coffee includes a first extractor having at least one cell for use in a first treatment stage where raw coffee is preswollen by a swelling fluid that is added to the raw coffee. The at least one cell receives the raw coffee that is to be preswollen and is defined by a bottom and a plurality of sidewalls that extend towards one another to define a wedge-shaped cell. Additional similarly shaped cells and receiving chambers positioned below the cells may also be provided with a perforated bottom separating each cell from its respective receiving chamber.

Abstract: A method for engraving a series of consecutive cells in a solid surface, such as a liquid transfer surface, by impinging on the surface a pulsed laser beam in which the pulses of the laser beam are formed in a series of consecutive groups of two or more consecutive pulses and each of said groups form an individual cell in the solid surface. The article produced is also described.

Abstract: Twin compartment packets, e.g. tea bags, are formed with the compartments connected at the heads of the packet and optionally at the tails. The packets are produced from a pair of compartmented tubular webs that are brought together with the compartments in register, the webs then being interconnected at the compartment end seals and severed at those seals to form the separate packets. Apparatus for performing the process deposits doses of tea at spaced intervals onto the two separate webs before forming them into the tubular compartmented webs, brings the compartments of the two webs into register, interconnects the registered compartments, and separates the interconnected compartments into individual packets while the web advances continuously through the apparatus. The process is capable of high production rates because the webs are able to move through the successive stages at a uniform speed.

Abstract: There is disclosed a package and dispenser for a rolled, tape-like confectionery product. This dispenser includes a housing means which has top, bottom and side wall means. There is an opening in the side wall means adapted to allow an end of the confectionery product to pass through. The dispenser also includes a hinged means with a hinged end located on one side of the opening. Cutting means are provided on the other side of the opening for contacting and cutting the confectionery product. Locking means are also provided for locking the hinged means in a closed position covering the opening.