Abstract: A method and apparatus for monitoring the residence time of food particles in a continuous flow process utilizing simulated food particles, each including a transponder having a predetermined identifying signal, to be subjected to the process along with the actual food particles. The method and apparatus relates to a continuous pasta cooking process in which a transponder in a simulated product emits an identifying signal received at various stations along the process to indicate the time of passage between the stations.

Abstract: The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments.