Abstract: An apparatus for removing dust from hot gas under pressure comprises a housing for filter units disposed in cascade between an upper inlet and a dust funnel at a lower part of the housing. Each filter unit comprises a grate array of collecting ducts to which rigid filter candles of porous ceramic tubes are connected. Clean-gas pipes communicate with the ducts and extend within the housing to a clean-gas chamber at which they open through nozzles juxtaposed with drive gas pipes capable of propelling gas through the clean-gas pipes for dislodging deposits of the filter candles.

Abstract: A device for filtering hot, dust-laden gases with filter tubes (2) accommodated in a closed housing (1) that contains both a dirty-gas section and a clean-gas section and consisting of hollow structures (9) that have at least one exit that communicates with the clean-gas section and are otherwise closed, characterized in that the edge (11) around the exit from each tube constitutes a base and rests subject to the weight of the tube against a counterpart in the clean-gas section such that the weight of the tube and the difference between the pressure of the gas in the dirty-gas section and that of the gas in the clean-gas section act parallel.

Abstract: A process for manufacturing textured meat and fish products includes comminuting muscle flesh to subcellular particle sizes, mixing the comminuted muscle flesh with a texturing agent and texture regulator, freezing the mixture, heating the mixture to pasteurize or sterilize it, crimping the mixture to form a crinkled sheet of dough, folding the crinkled sheet of dough into laminated layers and freezing the folded laminated layers along a predetermined direction to form a desired fibrous structure. The texturing agent is a polyanionic complexing agent, preferably a pectin having a particular degree of esterification, and the texture regulator is one or a mixture of protein-rich products, starch-rich products, fats, and salts of polyvalent cations.

Abstract: A process for manufacturing textured meat and fish products includes comminuting muscle flesh to subcellular particle sizes, mixing the comminuted muscle flesh with a texturing agent and texture regulator, freezing the mixture, heating the mixture to pasteurize or sterilize it, crimping the mixture to form a crinkled sheet of dough, folding the crinkled sheet of dough into laminated layers and freezing the folded laminated layers along a predetermined direction to form a desired fibrous structure. The texturing agent is a polyanionic complexing agent, preferably a pectin having a particular degree of esterification, and the texture regulator is one or a mixture of protein-rich products, starch-rich products, fats, and salts of polyvalent cations.