Abstract: An improved apparatus for blanching nuts, particularly peanuts, is provided wherein nuts are fed onto a conveyor belt by a single feeder means which carries them against a diagonally positioned nut engaging means that has a nut discharge end which extends beyond the edge of the conveyor belt. The nuts are rotated by the simultaneous forces of the conveyor belt and the nut engaging means, during which their skins are removed. After the nuts traverse the width of the conveyor belt against the nut engaging means, they are deposited into a collecting hopper at the side of the conveyor belt, where they await the next stage of preparation.

Abstract: A process for recovering a chlorinated polymer of low residual solvent content, preferably less than 1% by weight, from solution in a chlorinated hydrocarbon solvent which comprises treating the solution with steam or hot water (thereby separating the chlorinated polymer in solid form) in the presence of a minor amount of both a chlorinated paraffin and an aliphatic alcohol containing at least 8 carbon atoms.

Abstract: Shelled nuts, particularly peanuts, are blanched by depositing the nuts in a stream onto the surface of a horizontal, rotating table. Relatively fixed baffles or vanes having abrasive working faces are positioned slightly above the upper surface of the rotating table and extend generally from the periphery of the table to a point offset from the center thereof, whereby nuts deposited near the outer portion of the table will be carried against the abrasive face of each vane and spin inwardly towards the center of the table as they are being blanched. The center of the table is formed with a well opening into which the blanched nuts are dropped and then fed onto a conveyor by an inclined trough for subsequent handling such as roasting, packaging or the like. The vanes may be curved or straight and may be adjustable to control the blanching action as well as the blanching time.