Abstract: Disclosed are methodology and apparatus useful to employ liquid nitrogen cryogen to boost on demand the refrigeration capacity of a freezer or similar device in which refrigeration is provided by a mechanical refrigeration circuit.

Abstract: Disclosed is a technique for characterizing a product utilizing novel measurements based on the reactive and resistive signals exhibited by the product in an electromagnetic field.

Abstract: Administration to chickens or other poultry of water containing nanobubbles that contain oxygen reduces the incidence of woody breast disorder in the chicken or other poultry.

Abstract: Disclosed are methods of freezing material that is susceptible to breakage at undesirable places or times, wherein the freezing is performed with reduced risk of such breakage occurring, and methods for recovery of valuable component from such material by freezing, size reduction, and sieving at sub-ambient pressure.

Abstract: Disclosed are methods of reducing incidence of disorders such as Woody Breast in poultry, by incubating pre-hatching eggs in an atmosphere enriched in carbon dioxide, preferably combined with administration to the post-hatching birds of water comprising oxygen-containing nanobubbles.

Abstract: Incubating eggs of chicken or other poultry in an atmosphere in which the CO2 concentration is elevated at controlled levels, enhances the health and survivability of the chicks and, in the case of chickens, reduces the tendency of chicks hatched from the eggs thus treated to disorders such as Woody Breast.

Abstract: Disclosed is a technique for characterizing a product utilizing novel measurements based on the reactive and resistive signals exhibited by the product in an electromagnetic field.

Abstract: When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.

Abstract: This invention relates to a novel two-stage dry ice system for preserving perishable items during transport and methods thereof. The improved two-stage dry ice system includes dry ice and a phase change material specifically configured within a single and continuous holding volume with perishable items. Preservation of the perishable items for extended durations in comparison to other refrigeration techniques can be achieved as a result of the two-stage dry system having the ability to re-orient itself during transport.

Abstract: Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

Abstract: This invention relates to a novel two-stage dry ice system for preserving perishable items during transport and methods thereof. The improved two-stage dry ice system includes dry ice and a phase change material specifically configured within a single and continuous holding volume with perishable items. Preservation of the perishable items for extended durations in comparison to other refrigeration techniques can be achieved as a result of the two-stage dry system having the ability to re-orient itself during transport.

Abstract: When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.

Abstract: Disclosed is a method for providing a desired amount of cooling to a quantity of food product in a vessel within a given period of time, comprising: (A) feeding cryogenic liquid which is not carbon dioxide out of a plurality of nozzle openings into a vessel directly into a formable mass of food product in the vessel at a flow rate effective to provide from each nozzle not greater than 1,900 BTUs of refrigeration to the formable mass of food product per minute from the cryogenic liquid delivered from each nozzle, while an impeller is moving the food product past the nozzle openings, wherein each nozzle opening is in direct contact with the food product and is at the interior surface of the vessel or is between the interior surface and the path of the impeller, (B) while maintaining the rate at which the formable mass of food product is moved past each nozzle opening to be sufficiently high so that the mass of food product remains formable as it is being cooled by contact with the cryogenic liquid, and (C) f

Abstract: Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

Abstract: Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

Abstract: Disclosed are methods and apparatus for forming frozen food products, especially frozen foamed food products wherein the products contain bubbles having a reduced average size preferably in a narrow size range or contain ice crystals having reduced size.

Abstract: Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a reduced average size preferably in a narrow size range.