Abstract: A sausage cutting apparatus 10 for cutting an extruded length of sausage into smaller sausage portions includes first and second cutting assemblies located at opposite sides of a feed path. The cutting assemblies include flexible toothed belts 38 driven by toothed pinions, to which a number of longitudinally-spaced cutting device 30 are fixedly attached. The apparatus includes a drive system for synchronously driving the belts 38 and a guide system for guiding displacement of the cutting devices into and out of meshing engagement with one another for cutting the length of sausage. Each cutting device includes a cutting blade defining a domed cutting face at an inner side thereof. The cutting devices are displaced along arcuate cutter paths during meshing engagement of the cutting blades wherein the cutting faces of opposing pairs of cutting blades mesh with a slight interference fit in a conjugate meshing action.

Abstract: A sausage cutting apparatus 10 for cutting an extruded length of sausage into smaller sausage portions includes first and second cutting assemblies located at opposite sides of a feed path. The cutting assemblies include flexible toothed belts 38 driven by toothed pinions, to which a number of longitudinally-spaced cutting device 30 are fixedly attached. The apparatus includes a drive system for synchronously driving the belts 38 and a guide system for guiding displacement of the cutting devices into and out of meshing engagement with one another for cutting the length of sausage. Each cutting device includes a cutting blade defining a domed cutting face at an inner side thereof. The cutting devices are displaced along arcuate cutter paths during meshing engagement of the cutting blades wherein the cutting faces of opposing pairs of cutting blades mesh with a slight interference fit in a conjugate meshing action.

Abstract: A coating material for a food product includes a manipulated pH of the environment to produce a coating material that is particularly suitable for use in the extrusion coating of food products.

Abstract: This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.

Abstract: This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention.

Abstract: A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.

Abstract: A food processing system 10 comprising a cooking apparatus 12 and a cooling apparatus 14. The apparatus 12, 14 are similar and are configured for processing sausages which have casings which are fragile and easily ruptured. The apparatus 12 comprises a processing vessel 16 for containing a cooking liquid, a feed chute 18, a guide means in the form of jets 56.1, 56.2 and 56.3, a screw conveyer 22 and a discharge conveyer 24. The sausages are fed into the vessel 16 via feed chute 18. The jets 56.1, 56.2 and 56.3 guide the sausages into optimal positions relative to the screw conveyer 22 which conveys the sausages to the discharge conveyer 24. The jets 56.1, 56.2 and 56.3 also separate the sausages ensuring that the sausages do not “bunch up” when deposited into the vessel 16 and also ensure that the sausages are aligned and travel in a direction substantially parallel to the axis of rotation of the screw conveyer 22 thereby to reduce impact forces applied to the sausages by the conveyer 22.