Abstract: A precision gas flow meter that is capable of measuring small flow rates of gasses precisely in the range of 0.01 to 10 L per minute. The meter is designed to measure the gas flow in small volume increments of predetermined value, and therefore can be used to measure a gas flow that is continuous or discontinuous. The flow meter can be used to measure the gas production rates from many processes, including biological reactors, chemical reactors, and thermal-chemical reactors. The device can also be used to meter the gases that are required in small or minute volumes.

Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.

Abstract: This invention provides methods of preparing a cereal-based adhesives. The methods comprise adjusting the pH of a cereal bran slurry to a pH of at least about 8 and heating the cereal bran slurry to at least about 80° C. The cereal bran slurry typically comprises about 20% solids and can be ground to a desired particle size. The method may further comprise drying the slurry to produce a dry powder, which can be reconstituted to produce an adhesive of the invention.

Abstract: Acidic phosphates are blended, agglomerated or spray-dried with soy protein products to provide a composition which improves the hardness of food systems. The usage of this composition in processed meat systems results in improved hardness and slicing properties of the finished meat product. The amount of acidic phosphates in the mixtures should be in the range of 0.01% to 10% by weight relative to total weight of the food product.