Abstract: These liquid-liquid extractors are adapted to very low fluid flow rates passing through them. In order to reduce the influence of capillarity and air phenomena that may make the flow irregular, the outlet ducts comprise, downstream of the settling cell where the heavy and light phases separate, overflows of the phases the edge of which is irregular in height, for example serrated. The circulation channels of the phases are advantageously open to also reduce the risks of blocking by air bubbles.

Abstract: A method for producing a food product including a solid casing coating at least one stuffing in a coextrusion device including a coextrusion die fed with a proteic base and a stuffing material. The method including forming in a first section of the die the casing which solidifies via a thermic effect. The first section being longitudinally traversed by at least one hollow needle for transferring the stuffing, one hollow needle per stuffing material, and penetrating into a second section of the die. Stuffing the second section of the die including the solid casing formed in the first section of the die with the stuffing material coming out of the hollow needle traversing the first section. Recovering the product, including the external casing filled with the stuffing material, at the outlet of the die.

Abstract: Method for producing a food product (5) including a solid casing coating at least one stuffing in a coextrusion device (1) including a coextrusion die (6) fed with the proteic base and the stuffing material(s) including the following stages:

Abstract: A process for the production of a natural and gelling food ingredient constituted by proteins of muscular fibers from red meat muscular flesh or muscular flesh of fish, crustacea, mollusks, or cephalopods. The process comprises subjecting the flesh to a gentle destructuring which does not damage the muscular fibers, continuously mixing the muscular flesh thus destructured with a predetermined volume of water, the mixture leaving at a predetermined temperature, adjusting the temperature of the mixture to at least one precisely predetermined temperature, subjecting the mixture thus thermally treated to fractionation centrifugally or by mechanical pressure, and rapidly cooling the recovered solid phase to a temperature below 10.degree. C.

Abstract: Process and installation for the ultraclean continuous transportation of erial from a point P to a point P' within a bacteriologically controlled zone by a conveyor. The conveyor is continuously covered from upstream of point P with respect to the direction of travel of the conveyor, to downstream of point P', with a solid covering whose surface adapted to come into contact with the material is sterile. The material is deposited at point P on the covering, and the transported material is removed from contact with the solid covering at point P'. The path of the material is enclosed at least between points P and P', and a bacteria-free atmosphere is established in this enclosed path.

Abstract: The invention relates to a method and device for peeling food such as fish, complete or not, for example sardines, herrings, anchovies, etc.; fruits such as peaches or vegetables such as tomatoes whose skin has been previously subjected to a surface treatment. The method according to the invention is characterized in that the food products are displaced inside a conduit (54) wherein circulates an air flow generated by compression or depression. Application to the food industry.