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: An apparatus for air-treatment of products comprises an endless conveyor belt following through part of its length a helical path forming a stack of tiers. Side plates at one longitudinal edge of the conveyor belt form an outer cylinder wall delimiting the stack radially outwards. An inner cylinder wall delimits the stack radially inwards. Thereby, a central space is defined by the inner cylinder wall and an annular space is defined between the outer cylinder wall and the inner cylinder wall. An end closure substantially adjoins the outer cylinder wall at one end of the stack. Means are provided for blowing air through the central space towards the end closure and back through the annular space between the outer and inner cylinder walls for air-treatment of products carried by the conveyor belt in the helical path. The air is conditioned and blown through the annular space between the outer and inner cylinder walls.

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.