Abstract: An apparatus for molding food products of a moldable food material having a molding compartment, a feeding device for feeding the food material to the molding compartment and a molding plate with a mold cavity. The molding plate is moveable between a forwarding position in which the mold cavity communicates with the molding compartment via a molding opening, and an ejection position, in which the mold cavity is open towards a base. A plunger assembly fills the mold cavity with the food material from the molding compartment via the mold opening, and a piston ejects a food product molded in the mold cavity from the molding plate in the ejection position. A common, programmable control unit predetermines the periodical movements of the feeding device, the plunger assembly and the molding plate as a function of time in the form of separate movement patterns.

Abstract: In a method of preparing soft or sticky food products for further processing, the food products are heated from below for setting a surface layer of the food products which forms a crust holding and supporting the food products during further processing. An apparatus for performing this method comprises a belt conveyor having a conveyor belt for conveying the soft or sticky food products along a path upstream of the further processing, and heating element positioned below and on both sides of the conveyor belt in the path upstream of the further processing. The heating elements heat the soft or sticky food products on the conveyor belt from below and laterally for forming a crust which is able to hold and support the food products during the further processing.

Abstract: A method of processing rice to provide a quick-cooking rice includes the steps of fluidizing the rice by recirculation of a gaseous fluid of saturated steam at 100.degree. C. during a first and major part of a cooking time period; injecting saturated make-up steam at 100.degree. C. into the recirculating gaseous fluid in order to compensate condensated steam; spraying water of a temperature close to 100.degree. C. upon the fluidized rice at most during the first and major part of the cooking time period and in an amount calculated for gelatinizing all starch of the fluidized rice; and drying the rice mainly in fluidized state in a successive second zone by dry air.