Abstract: Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pressure; and a second cooking step which includes drying the surface of the substance and cooking it, in continuation of the first step.

Abstract: A process is provided for drying products in divided form, particularly cereals, and an apparatus for implementing this process. This process is based on the principle of placing the material to be dried (cereal grains, food grains . . . ) in suspension in a gaseous stream forming the hot drying fluid. In accordance with the invention, alternate steps are provided for drying and sweating the material during treatment, the sweating involving absence of drying fluid flow about the grains. An apparatus for implementing this process includes a casing with vertical axis in which is mounted at least one perforated horizontal plate supporting the fluidized bed, a blade being movable perpendicularly to the plate, two side hoppers with mobile bottoms being associated with each plate, a blade being mounted in each hopper.

Abstract: Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pressure; and a second cooking step wich includes drying the surface of the substance and cooking it, in continuation of the first step.

Abstract: This invention relates to a process for continuously fractionating plant, animal or human proteins by selective precipitation of the proteins resulting from placing a solution of proteins in contact with a precipitating agent constituted by a fatty acid of 6 to 14 carbon atoms, such as caprylic acid, is characterized in that respective deliveries of fatty acid and of the protein solution are continuously placed in contact in a mixing chamber of small volume with respect to the deliveries, creating a strong stirring in this mixing chamber; the individual deliveries of fatty acid and of protein solution are adjusted to controlled pH and temperature so as to maintain their ratio equal to a predetermined value; the mixture is then allowed to evolve during a phase of maturation so as to form a suspension; this suspension is separated into a liquid part from which are extracted the proteins having remained soluble, and a solid part containing proteins of different nature; and the parameters intervening in the proce

Abstract: A process is provided for drying products in divided form, particularly cereals, and an apparatus for implementing this process. This process is based on the principle of placing the material to be dried (cereal grains, food grains, food seeds, etc.) in suspension in a gaseous stream forming the hot drying fluid. In accordance with the invention, alternate steps are provided for drying and sweating the material during treatment, the sweating involving absence of drying fluid flow about the grains. An apparatus for implementing this process includes a casing with vertical axis in which is mounted at least one perforated horizontal plate supporting the fluidized bed, a blade being movable perpendicularly to the plate, two side hoppers with mobile bottoms being associated with each plate, a blade being mounted in each hopper.

Abstract: A process for extracting spices in liquid carbon dioxide in the presence of an alimentarily acceptable cosolvent which does not degrade the flavors of the spices. The process is particularly applicable to the extraction of piperine and aromatic compounds of pepper.

Abstract: Rheometer for effecting measurement of rheological properties in a medium, comprising a hollow body (2) having an inner chamber (3) with a lower zone (3A) and an upper zone (3B) of enlarged diameter. An inner shaft (9) is located in the inner chamber (3) and is driven by a magnetic coupling (12A-13) through a cap (4) for hermetically sealing the hollow body (2). A rotor (18) is provided on the inner shaft (9) and is displaceable in a longitudinal direction between an upper position where it is located in the upper zone (3B) and a lower position where it is located in its position for measurement. A stirrer (10-11) is keyed to the lower part of the inner shaft (9) and is receivable within the rotor (18).

Abstract: This device comprises (a) a removable compact cell which can be accurately weighed. A sample is introduced into this cell, with the cell equipped with a magnetic stirrer and with at least one measuring gauge. This cell has a sliding cover plate for varying its volume. The device includes (b) a pressurizing unit whose temperature can be controlled and which is provided with a housing for receiving the cell. In combination with the above, there is provided (c) a calibrated hydraulic press operatively associated with the sliding cover plate to compress the fluid contained in the cell.