Abstract: A moulding installation and method for moulding food products from a pumpable foodstuff mass are described. A revolving mould drum is provided with multiple mould cavities and a mass feed member is arranged at a fill position to transfer foodstuff mass into passing mould cavities. The foodstuff mass forms a food product in the mould cavity. A pressurized air food product ejection system includes air ducts in the mould drum that extend to the cavities and at least a portion of the surface delimiting a mould cavity is air permeable. The ejection system further includes a pressurized air source to feed pressurized air at a regulated ejection air pressure thereof to the air ducts. A controller is adapted to input at least one target parameter related to filling of the mould cavities with the foodstuff mass via the mouth of the mass feed member. The controller is adapted to automatically set an ejection air pressure by the pressurized air source on the basis of the inputted target parameter.

Abstract: A moulding device and a method for moulding food products from a mass of foodstuff which can be transferred by pumping are provided. The device includes a stationary frame with a revolving moulding drum assembly having a peripheral surface in which mould cavities are provided, and a mass feed device including a shoe member with a filling mouth adjoining the peripheral surface of the moulding drum assembly in order to fill said cavities with the foodstuff as they move past. In operation, the pressurized mass of foodstuff introduced into a mould cavity causes an outward force onto said shoe member. A non-revolving component is provided, concentrically supported by the moulding drum assembly, including the shoe member and an interconnected moulding drum assembly engaging counterforce element to counteract the entire outward force exerted by the pressurized foodstuff on the shoe member.

Abstract: The present invention relates to a rotary cylindrical mould member and a method for manufacturing a rotary cylindrical mould member for moulding food products suitable for consumption. One or more recessed mould cavities (21) are formed in an curved outer surface (22c) of at least one porous mould body (22), defining the shape of the products which are to be produced. An airflow-resistive skin layer is formed by plastic deformation of a cavity surface layer, having a first flow resistance. An inner volume of the porous mould body (22) between an inner surface (22i) and the airflow-resistive skin layer has a porous structure with a second flow resistance to a compressed air flow through the porous inner volume, wherein according to the invention the first flow resistance is essentially the same as the second flow resistance.

Abstract: The invention relates to a system for forming all variants of hamburger steaks (10), without being dedicated to a single variant, from a mass of meat (V) comprising a mold (12) including at least one cavity (140) for forming hamburger steak and a channel (3) for supplying the meat mass to the mold, and an element (20) for forming an interface between the supply channel and the mold. Said interface element includes: a pipe length (24, 25) having a first end (241) connected to an outlet of the supply channel and an opposite second end (201) connected to an inlet of the mold; a grinding plate (28, 48), and means (242, 251) for holding the grinding plate in a cross section of the pipe length, the holding means being discretely distributed along the pipe length.

Abstract: The present invention relates to a closed processing system for treating elongated food products comprising a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, at least one airflow conditioner for conditioning the generated airflow, and at least one detector for detecting process conditions in the process space, wherein the detected process conditions include at least the relative humidity and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator and/or at least one airflow conditioner based on the detected relative humidity. The present invention further relates to a method for treating elongated food products.

Abstract: The present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, and at least one detector for detecting process conditions in the process space, wherein the detector includes at least one pressure sensor for detecting the relative airflow pressure in the process space compared to the ambient air pressure and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator based on the detected process conditions. The present invention further relates to a method for treating elongated food products.

Abstract: A method for cleaning and/or evaluating a food products mould drum and a combination of such a food products mould drum and a mould drum cleaning and/or evaluating device are disclosed. The mould drum cleaning and/or evaluating device includes one or more pressure housings arranged against the outside of and over one or more mould cavities and form, together with the mould drum, an outside chamber. The outside chamber includes a chamber port connectable to a pressure line of a fluid circuit, and the mould drum includes a passage port connectable to a return line of the fluid circuit. Cleaning/evaluating occurs by allowing a pressurized fluid stream to enter via the chamber port into mould cavities and then via a wall part porous structure through a passage, and exit via the passage port to the return line of the fluid circuit.

Abstract: The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.

Abstract: The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c) treating the viscous gelling agent with an acidic buffer solution; and d) bringing at least a part of the food particles in contact with the viscous gelling agent. The present invention further relates to a device for performing this method, to the obtained food product and the use of an acidic buffer solution for stabilizing food products.

Abstract: The invention relates to a method for preparing food products by means of co-extrusion, wherein at least two casing material components are mixed to make a viscous gelling solution. This viscous gelling solution is subsequently co-extruded whereby the gelling solution is forming the external layer of an extruded strand of food dough. The invention also relates to a viscous gelling solution obtainable by such method as well as a system for co-extrusion of food products.

Abstract: A rotary cylindrical mold member and a method for its production, is adapted to be used in a system for molding three-dimensional products from a mass of one or more food starting materials which are suitable for consumption. The method includes preparing at least one mold body forming part of the cylindrical outer surface of the mold member, wherein one or more recessed mold cavities are formed. Subsequently preparing a support member defining one or more fluid channels, recessed in the support surface Heat emitting parts or particles are provided close to the inner surface of the mold body and/or the supporting surface of the support member. Energy is provided to the heat emitting parts or particles, thereby causing the parts or particles to emit heat and thereby locally melt the adjacent porous first plastic and the second plastic to obtain a weld and thereby secure the support member and the mold body to each other.

Abstract: Moulding device for moulding three-dimensional food products from a mass of foodstuff which can be transferred by pumping, for example a meat mass of minced meat. The device comprises a moulding drum having a peripheral surface containing multiple series of cavities extending in the peripheral direction. The device comprises a mass feed device which is arranged in a filling position with respect to the peripheral surface of the moulding drum. The peripheral surface is embodied as a profiled peripheral surface having a shaping profile. Multiple shoe segments are provided which are arranged next to one another and which have a profiled inner side with a profile which is in meshing engagement with the shaping profile. The shoe segments have freedom of movement with respect to one another, at least in the direction of the rotation axis, in order to each remain individually aligned with respect to the profile of the section with which the inner side of the shoe segment is in meshing engagement.

Abstract: Molding device for molding three-dimensional food products from a mass of foodstuff which can be transferred by pumping, for example a meat mass of minced meat. The device comprises a molding drum (16) having a peripheral surface containing multiple series of cavities (44) extending in the peripheral direction. The device comprises a mass feed device which is arranged in a filling position with respect to the peripheral surface of the molding drum. The peripheral surface is embodied as a profiled peripheral surface having a shaping profile. Multiple shoe segments (42) are provided which are arranged next to one another and which have a profiled inner side with a profile which is in meshing engagement with the shaping profile. The shoe segments have freedom of movement with respect to one another, at least in the direction of the rotation axis, in order to each remain individually aligned with respect to the profile of the section with which the inner side of the shoe segment is in meshing engagement.

Abstract: A rotary cylindrical mould member and a method for its production, is adapted to be used in a system for moulding three-dimensional products from a mass of one or more food starting materials which are suitable for consumption. The method includes preparing at least one mould body forming part of the cylindrical outer surface of the mould member, wherein one or more recessed mould cavities are formed. Subsequently preparing a support member defining one or more fluid channels, recessed in the support surface Heat emitting parts or particles are provided close to the inner surface of the mould body and/or the supporting surface of the support member. Energy is provided to the heat emitting parts or particles, thereby causing the parts or particles to emit heat and thereby locally melt the adjacent porous first plastic and the second plastic to obtain a weld and thereby secure the support member and the mould body to each other.

Abstract: The invention relates to a device for processing layered food products (40), comprising a conveyor (42) for transporting layered food products (40), and plural rollers (41) located above the conveyor (42) to contact the layered food products (40) transported on the conveyor (42). The invention also relates to a method for processing layered food products (40) lying on a conveyor (42) by subsequent groups of rollers (41) located above the conveyor (42).

Abstract: The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.

Abstract: In a method for molding food products from a pumpable foodstuff mass, use is made of a molding device with a mold drum provided with mold cavities having a fill opening for the introduction of foodstuff mass. A mass feed member transfers mass into passing mold cavities. A pump is connected to the inlet of the mass feed member. Product removal takes place downstream of the fill position. The operation of the pump and the rotation of the mold drum are controlled in combination with the design of the mold cavities pattern on the drum and of the mouth of the mass feed member such that in the method all mold cavity filling events during a revolution of the mold drum are performed in sequential order.

Abstract: The invention relates to a method for preparing a casing material for use in co-extruding food products comprising the steps of providing two or more casing material components; mixing the casing material components and feeding the resulting viscous gelling solution to the co-extrusion process to form an external layer on an extruded strand of food dough. Each of the casing material components in itself is not suitable for co-extrusion as an external layer and the composition of the viscous gelling solution is determined by changing the volumes of the casing material components used dependent on the required food product to be co-extruded and/or the composition of the viscous gelling solution is adjusted by changing the volumes of the casing material components dependent on the information on the properties of the food dough and/or the food product to be co-extruded.

Abstract: The invention relates to a method of extruding sleeves extruded of collagen for encasing sausages, wherein a collagen fluid is fed to an extrusion head; the collagen fluid is guided through the extrusion head; and the collagen fluid is discharged from the extrusion head. The invention also relates to an extrusion head for performing such a process as well as a co-extrusion sausage line. Finally also the sleeve extruded with this method or devices is part of the invention.

Abstract: An installation for moulding of three dimensional products from a mass of pumpable foodstuff material, for example from ground meat includes a pump having at least one pump chamber, an inlet, and an outlet for the foodstuff mass, a pump drive, a moulding device including a mould member having multiple mould cavities, and a mould member drive for moving the mould member along a path, the path including a fill position of a mould cavity where mass is filled into a mould cavity and a product release position of a mould cavity where a moulded product is released from the mould cavity, a mass feed member having a chamber with an inlet and a discharge mouth facing the mould member at the fill position along the path of the mould member, the mass feed member being adapted to transfer the foodstuff mass into a mould cavity of the mould member in a corresponding mould cavity filling event that is defined by the moment of first flow of foodstuff mass into the mould cavity and the moment wherein the mould cavity has bee