Abstract: A processing system includes a transfer part (4) having a container disposed therein for performing taking out therefrom of a not-yet-processed object and loading therein the already-processed object; processing parts (11 through 18) for performing predetermined processing on the object; and a plurality of conveying units (21, 22) conveying the object between a first position for delivery of the object with the container disposed in the transfer part and a second position for delivery of the object with the processing part, wherein: each of the plurality of conveying units can move between the first position and second position; a moving path of the conveying units includes a plurality of paths each along an arrangement of the processing parts; and each of the conveying units can solely perform delivery of the object with the processing part on both sides or the transfer part.

Abstract: A process for preparing a sarcocarp containing jelly having homogeneously dispersed sarcocarps by (a) dissolving starting materials for the manufacture of a jelly, other than gelling agents and sarcocarps, in water to prepare a syrup; (b) preparing an isotonized mixture (B) comprising isotonized sarcocarps and the syrup, by adding sarcocarps to the syrup to form a mixture (B) and heating the mixture (B) to pasteurize said mixture; (c) preparing a solution (A), with a specific gravity and in an amount necessary for the preparation of a liquid portion having a specific gravity substantially equal to that of the isotonized sarcocarps contained in the isotonized mixture (B), of a compounded mixture prepared by mixing the solution (A) with the isotonized mixture (B), wherein said solution (A) is prepared by heating an aqueous solution of starting materials containing gelling agents but not acidic constituents or the sarcocarps, and wherein the aqueous solution of starting materials has approximately a neutral pH f

Abstract: Mode changing in a tape recorder/reproducer is effected by means of the tape drive motor and a cam driven linkage under the control of a solenoid, and the timing of the energization of the solenoid within the control cycle determines the mode of the recorder/reproducer which is established.

Abstract: A whipped-cream topping dessert is prepared by a process comprising the steps of: (a) formulating an aqueous mixture containing 10 to 30 percent by weight of fat, 3 to 6 percent by weight of milk protein, 12 to 22 percent by weight of saccharide, 0.3 to 0.8 percent by weight of emulsifier, 0.05 to 0.15 percent by weight of thickening agent and 0.3 to 0.6 percent by weight of gelling agent; (b) homogenizing said mixture; (c) pasteurizing and cooling the mixture to room temperature; (d) thereafter adding an aqueous solution of a calcium salt to said mixture so that the amount of calcium ion in said mixture is 10 to 35 mg. per 1 gram of the milk protein; (e) whipping and heating the resultant mixture at a temperature of 25.degree. to 30.degree.C to prepare a flowable whipped-cream; (f) topping said whipped-cream onto a lower layer dessert base maintained at a temperature of 50.degree. to 70.degree.C which has previously been placed into a container; and (g) solidifying both layers by cooling.