Abstract: A dispensing system is provided for dispensing and monitoring output and consumption of fluids in the microgravity conditions of outer space. The dispensing system conveniently dispenses a plurality of fluid from distinct output ports into a corresponding suitable receptacle. Each consumer is identified at a point of delivery of the fluid and fluid dispensing and/or consumption is monitored and displayed according to predetermined criteria.

Abstract: An apparatus for chilling and carbonating a liquid comprising a source of carbon dioxide disposed in a container the carbon dioxide in a container being capable of existing in both a liquid and gaseous state, the gaseous state above the liquid state. The container has an outlet opening in the top thereof and a dip tube is disposed in a container for selectively accommodating the flow of liquid carbon dioxide from the bottom of the container through the outlet opening. A tank is provided for holding a supply of liquid to be carbonated and a conduit connects the outlet opening of a container to the inlet opening of the tank. An orifice is provided in the conduit for creating a pressure drop to assure that all carbon dioxide flowing through the conduit is in liquid form and is injected in liquid form into the tank to thereby vaporize the injected liquid carbon dioxide and agitate, carbonate and chill the liquid in the tank.

Abstract: A chemical type CO.sub.2 gas generator for a carbonated drink dispenser, which while embodied in several different implementations, commonly includes a first and a second liquid reagent container with the second reagent container including a reaction chamber for generating a carbonating gas when the two reagents are mixed. The containers are coupled so that the first reagent transfers from the first container to the reaction chamber of the second container when the pressure of the generated gas falls below a predetermined value.

Abstract: A beverage container suitable for use in outer space comprising a beverage-containing chamber which expands with the introduction of fluid therein and collapses to a negligible volume when beverage is dispensed therefrom. In a first embodiment, the chamber is an elastic bag. In a second embodiment, the chamber is a flexible bag surrounded by a compressible gas. In a third embodiment, the chamber is an accordion-type container. In a fourth embodiment, the chamber is a tube having a rolled tail portion which is naturally biased by the elastic properties of the material from which the tube is formed, to roll up on itself to a negligible volume in the absence of beverage therein and assumes the volume of the beverage as the beverage is introduced.

Abstract: A self-cooling container is provided having a hollow body with a cooling chamber and directing means for directing the flow of a portion of a beverage therein in contact with the cooling chamber to cool predominantly the next-to-be-consumed portion of the beverage.

Abstract: An apparatus and method of carbonating beverages is disclosed, including a container for the beverage to be carbonated and a source of carbon dioxide to be introduced into the beverage. The container is sealed, and a bleedline is provided for the headspace of the container, to maintain the pressure of the headspace at a sufficiently high value for carbonation to take place, while at the same time allowing the carbon dioxide to flow through the liquid. A source of carbon dioxide is disclosed which includes a reaction vessel and a chemical package containing a mixture of chemicals that can react in water to give carbon dioxide. The chemical package disclosed provides a time delay of at least ten seconds from the time it is immersed in water to the time the chemical reaction begins.

Abstract: A self-cooling container for the cooling of a beverage without the use of external refrigeration is provided utilizing an endothermic chemical reaction as the cooling mechanism. The cooling mechanism, located in an inner chamber within the container, is easily and safely actuated.

Abstract: A process for the extraction of contaminants from plastics is disclosed. A plastic surface is contacted with an alcohol to extract any contaminants which have been absorbed by or adsorbed on the plastic surface. Thereafter, the plastic surface is rinsed with water to remove any remaining alcohol. The process has particular applicability in cleaning plastic bottles and plastic post-mix beverage dispensing lines.

Abstract: A chemical refrigeration system utilizes the endothermic reaction of chemicals such as potassium chloride dissolved in water to refrigerate the water. To achieve a large drop in water temperature, plural stages of endothermic reactions are utilized in a plurality of chillers to chill the water in increments. Heat exchangers are also provided in recirculation paths of the chillers to increase efficiency. The system will operate successfully in the zero gravity conditions of outer space.

Abstract: An apparatus for rapidly carbonating beverages in less than seven minutes is disclosed, including a container for the beverage to be carbonated and a source of carbon dioxide to be introduced into the beverage through a conduit member. The container is sealed, and a bleed line is coupled for the headspace of the container for continuously venting the headspace to the atmosphere while carbon dioxide is flowing through the beverage to maintain a predetermined pressure in the headspace. The flow of carbon dioxide is maintained by a continuous pressure differential between the conduit member and the headspace. An effective amount of carbonation can be achieved in a relatively short amount of time. A source of carbon dioxide is disclosed which includes a reaction vessel and a chemical package containing a mixture of chemicals that can react in water to give carbon dioxide.

Abstract: A post-mix beverage dispenser comprising: a sub-system for making and dispensing a chilled, carbonated beverage from syrup concentrate; a sub-system for making and dispensing a chilled, still beverage from flavor concentrate; and a sub-system for making and dispensing a hot beverage from either concentrate or powder. Each of the concentrates for the respective sub-systems are provided in bag-in-box supply packages of a conventional type. Also included are two carbonator designs for operating under zero gravity conditions without forming a gaseous phase within the carbonator tanks thereof. The first of these unique carbonators is a batch carbonator and the second is a continuous carbonator.The batch carbonator includes an outer rigid shell and an accordian-type inner container which contracts or expands when fluids are dispensed or introduced.

Abstract: Method for producing a free-flowing orange juice powder having improved flavor including (a) providing an aqueous slurry having up to about 65% solids, about 50-85% of which is orange juice with the balance being a food grade, water-dispersible or water-soluble drying aid and (b) cocurrently spray drying the slurry to a powder having an average moisture content of less than about 4% under carefully controlled drying conditions. The dryer inlet and outlet air temperatures are maintained at about 220.degree.-300.degree. F and about 145.degree.-205.degree. F, respectively. The spray dryer nozzle pressure is suitably less than about 5,000 psig with the slurry feed rate through each nozzle being less than about 45 gph. The interior walls of the spray dryer are maintained at a temperature of less than the sticky point temperature of the dried powder, preferably less than about 135.degree. F.

Abstract: A hydration drying process is described for producing an improved free-flowing, non-hygroscopic food and/or beverage powder. The process involves the admixing of a juice concentrate with a predetermined amount of anhydrous dextrose in an agitating device until the desired degree of dryness is achieved. If desired, the rate of hydration of the dextrose molecules can be expedited by subjecting the mixture to a hydration enhancing step at a low temperature either during or after agitation of the mixture. When compared to conventional drying processes, the present invention is more economical, retains desirable volatiles, and develops negligible off-flavors during processing.