Abstract: For preparing cattle feed mixtures, especially pumpable liquid feed mixtures, the feed components are added consecutively to a weighing and mixing container and mixed. Before or while the feed mixture is being prepared, the pH of the mixture is measured and, if it exceeds a specified value during a continued mixing process, acid is added as the last additive to the feed mixture until the specified value is reached. For this purpose, a pH measuring probe, which is passed through the wall of the container, is provided in the lower region of the weighing and mixing container.

Abstract: The present invention relates to a food contamination detector associated with a double bar code, given the trademark GILBAR™ by the owner of the present invention, that includes coded indicia used to identify the presence of conditions indicative of microbial contamination in food, including toxic contaminants, bacterial metabolites, and other microbial secretions. Of the two bar code symbols associated with the food contamination detector, the first identifies the food product in terms of the type of food, the quantity, the price and the like, while the second bar code symbol is designed to identify the presence of contaminants. When contamination is not detected, the first bar code symbol is scanner readable, whereas the second bar code symbol is not. Once contamination is detected, bars in both bar code symbols can appear or disappear causing the first bar code symbol to become scanner unreadable and the second bar code symbol to become scanner readable.

Abstract: A brewing packet is provided for use in the preparation of hot or cold beverages. The brewing packet envelops a brewing ingredient chosen according to the tastes of a beverage drinker. The packet includes a machine interpretable feature that contains encoded data capable of being read by a beverage producing device. Furthermore, the data on the packet is capable of directing the beverage producing device to employ a specific brewing operation suited for the particular brewing packet. This allows for producing the optimal beverage from the brewing ingredient. The packet may be utilized with a variety of brewing ingredients to produce a variety of beverages. Similarly, the packet may be configured to produce single or multiple servings of a beverage.

Abstract: Methods for customizing pet food for an individual pet are described. The method includes the steps of obtaining user input through an electronic user interface, processing the input with stored data on a main computer which is coupled to the user interface, and generating control signals to control the operation of food manufacturing and packaging apparatus according to the user input. The user input is used to form an individual pet profile, which is used to generate a customized pet food formula. The customized pet food formula is then used in the control of the manufacture and packaging of the customized pet food.

Abstract: A rotary sterilization system, a controller for use in the rotary sterilization system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a sterilization process performed on a line of containers and provide on-line handling of a deviation in a scheduled parameter during the process. The containers contain a shelf stable food product that is to be sterilized in the sterilization process. In addition to the controller, the rotary sterilization system includes a rotary sterilizer. The controller controls the rotary sterilizer in performing the sterilization process according to scheduled parameters. When a deviation in a specific one of the scheduled parameters occurs, the controller identifies those of the containers that will in response have a total lethality predicted to be delivered to them during the sterilization process that is less than a predefined target lethality.

Abstract: Composition containing two components, which together show an elevated freezing point and bring about a color change at selected temperatures and method of making the same. Use of the composition to prepare a temperature indicating device by filling the same in a suitable transparent container and with a background in the form of a color, a number or a letter, which facilitates to visually observe the difference in color change.

Abstract: Package (1) for decayable foodstuffs (2), consisting of a package material (3) and forming a mainly closed package space (4) and a mainly closed indicator space (5) for an indicator (6).

Abstract: The present invention comprises a batch sterilization system, a controller for use in the batch sterilization system, and a method performed by the controller. The system, controller, and method are used to administer and provide on-line correction of a batch sterilization process performed on a batch of containers. The controller compiles an actual retort time-temperature profile during the batch sterilization process from the actual retort temperatures sensed by a sensor. While this is occurring, the controller controls a batch sterilizer so as to administer an initial portion of the batch sterilization process before a temperature deviation has begun according to a scheduled time-temperature profile. This temperature deviation is between the actual retort time-temperature profile and the scheduled processing time-temperature profile.

Abstract: A hydrostatic sterilization system, a controller for use in the hydrostatic sterilization system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a sterilization process performed on a line of carriers and to provide on-line handling of a deviation in a scheduled parameter during the process. The carriers carry containers of a shelf stable food product that is to be sterilized in the sterilization process. In addition to the controller, the hydrostatic sterilization system includes a hydrostatic sterilizer. The controller controls the hydrostatic sterilizer in performing the sterilization process according to scheduled parameters. When a deviation in a specific one of the scheduled parameters occurs, the controller identifies those of the carriers that will in response have a total lethality predicted to be delivered to them during the sterilization process that is less than a predefined target lethality.

Abstract: The disclosure describes food contamination detectors adapted to be used with vacuum packages and package systems including such detectors.

Abstract: The present invention relates to a food contamination detector associated with a double bar code, given the trademark GILBAR™ by the owner of the present invention, that includes coded indicia used to identify the presence of conditions indicative of microbial contamination in food, including toxic contaminants, bacterial metabolites, and other microbial secretions. Of the two bar code symbols associated with the food contamination detector, the first identifies the food product in terms of the type of food, the quantity, the price and the like, while the second bar code symbol is designed to identify the presence of contaminants. When contamination is not detected, the first bar code symbol is scanner readable, whereas the second bar code symbol is not. Once contamination is detected, bars in both bar code symbols can appear or disappear causing the first bar code symbol to become scanner unreadable and the second bar code symbol to become scanner readable.

Abstract: The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: A process for the foaming of the headspace of containers filled with carbonated beverages, wherein, after the filling of the beverages into the containers, the containers are transferred to a foaming area, in which an electromagnetic beam, preferably a laser beam, is irradiated in a controlled way into the headspace of the container which is not filled with the beverage, whereby, due to the resultant foaming, the gas volume in the headspace is displaced from it, and the containers are subsequently sealed, as well as to a device for carrying out the process.

Abstract: A food contamination detector. The food contamination detector comprises a first bar code symbol coded to identify a food product by a bar code reader, a second bar code symbol coded to identify contaminated food by a bar code reader, and an indicator printed onto a substrate which changes color when food is contaminated and causes the first bar code symbol to be unreadable by a bar code reader and causes the second bar code symbol to become readable by a bar code reader.

Abstract: A method for processing food product includes detecting non-metallic equipment fragments or pieces in the food product during processing by employing processing equipment or components fabricated of a material which comprises a non-metallic primary constituent and a detectable particulate metal constituent interspersed substantially throughout the primary constituent such that no substantial adverse effect on the formability, during manufacture, or structural integrity, during use, of the piece part results, and such that a fragment or piece of the composite material is detectable by use of means for detecting the particulate metal constituent

Abstract: An oxygen-absorbing composition for a low-humidity environment includes a reduced metal and an accelerator having at least one of iodide and bromide. The accelerator may have at least one of a metallic iodide salt and a metallic bromide salt. The reduced metal and the accelerator may be included in a dry state and the oxygen-absorbing composition may take the form of particles. The oxygen-absorbing composition may be a resin composition made by kneading an oxygen absorber with a thermoplastic resin.

Abstract: To find the core temperature of the foodstuff, the package can be fitted with an aperture (3) through which a temperature sensor (11) is inserted into the foodstuff. The temperature sensor is connected to a temperature detection instrument at an end projecting from the aperture (3) and the foodstuff heated to the predetermined temperature, the temperature curve being stored in the temperature detection instrument so as to be fetched. For cooling, the foodstuff with the sensor is, for example, taken out of the oven and reconnected to the temperature detector, in which the temperature curve during cooling is stored so as to be fetched.

Abstract: A system and method are provided for automatically and continuously producing chewing gum and/or chewing gum base. A system controller receives inputs of parameters necessary for production. Ingredients are automatically and continuously fed and mixed to form a desired end product. During production of chewing gum, the gum is automatically and continuously discharged from the mixer and can be automatically dusted, rolled, scored and wrapped. The system is continuously monitored with appropriate sensing devices. Signals indicative of the sensed conditions are sent to the controller, and the system automatically adjusts to produce a consistent end product. An alarm is activated upon sensing of a predetermined condition.

Abstract: An indicator including an indicator product that is adapted to change visual appearance, an indicator scale in near adjacency to the indicator product including substantially all of the visual appearances that the indicator product can display and a binary scale in near adjacency with the indicator product and the indicator scale. A package adapted to contain a product is also disclosed including a container for holding the product with an indicator secured to the container. Associated methods of (i) determining whether a product in a package is acceptable; (ii) packaging a product; and (iii) making an indicator label are also disclosed.

Abstract: A food contamination detector. The food contamination detector comprises a first bar code symbol coded to identify a food product by a bar code reader, a second bar code symbol coded to identify contaminated food by a bar code reader, and an indicator printed onto a substrate which changes color when food is contaminated and causes the first bar code symbol to be unreadable by a bar code reader and causes the second bar code symbol to become readable by a bar code reader.

Abstract: A method and device for the detection of allergenic substances in food products. The device comprises a dining mat, such as a doily, formed of an absorbent material and small spots of reagents are applied to isolated zones on the mat. Each reagent is characterized by the ability to change its characteristics when contacted by an allergenic substance. A label can be applied to the mat adjacent each reagent indicating the respective allergenic substance. In use, a small amount of a food product is applied to a reagent and if the food product contains the allergenic substance, the reagent will change its appearance indicating the presence of the allergenic substance in the food product.

Abstract: The present invention is concerned with apparatus and methods for packing and handling articles of produce and the like. The apparatus includes a uniquely designed produce basket and rack combination. The basket comprises a framework containing a basket opening. A flange is detachably attached to the framework and surrounds the basket opening. A pair of lugs extend out from the flange, and function as handles for carrying the basket or for pulling the flange to detach it from the basket framework. An air-permeable barrier is heat sealed to the flange to create a closure to the basket opening. The closure is first opened by detaching at least a portion of the basket flange from the framework and is closed by pulling the detached flange portion down around the opening of the framework and engaging a spur. The rack comprises a rack framework which includes a top end containing a plurality of rack openings.

Abstract: The present invention provides rubber articles for single or multiple use food contact which, when used in smoking, curing or cooking meat or poultry, produce a low level of nitrosoamines or nitrosatable amines in the meat or poultry product.

Abstract: The present invention provides a means for pathogenic risk management utilizing a clamshell grill cooking and staging process for transferring heat to food articles sealed within heat conducting containers comprising the step of placing at least one food article sealed within a heat conducting container between a top cover plate and a bottom plate spaced apart and in alignment with one another, and the top cover plate is hingeably mounted to a frame of the cooking and staging grill by a floating hinge. The heat transfer fluid contained within a reservoir of the clamshell cooking and staging grill is heated to a selected temperature of less than 212.degree. F. The temperature of the heat transfer fluid is controlled at a selected temperature of .+-.5.degree. F.

Abstract: An enclosure includes a hollow robe disposed at a first end thereof and extending outwardly there-from. A collapsible bulb is attached to a second end of the enclosure for drawing atmosphere into the enclosure through the hollow robe when the bulb is squeezed and released. The enclosure further includes a viewing aperture. An indicating strip is disposed in the enclosure such that the strip is in environmental communication with the interior of the enclosure and viewable through the viewing aperture from outside of the enclosure. The indicating strip is configured to change in appearance when gases indicating the presence of food contamination are absorbed by the strip.

Abstract: The present invention is directed toward a method for transferring heat to food articles for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The process provides a means to initially cook frozen food articles sealed in heat conducting containers, such as a flexible pouch to cook raw food articles or previously cooked food articles, and to stage same for prolonged time periods at optimum product quality at a selected low temperature, thereby assuring precision, time and temperature-related, pathogenic risk management and food safety for public consumption. The process provides a means of holding the patties and/or other food articles encased in suitable plastic packages for prolonged time periods at an equilibrated, safe internal temperature range, selectable between 130.degree. and 185.degree. F., which temperature range is optional and maintained in order to guarantee bacteriological food safety by achieving 99.

Abstract: The present invention is directed toward a method for transferring heat to food articles for cooking or staging ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The process provides a means to initially cook frozen food articles sealed in heat conducting containers, such as a flexible pouch to cook raw food articles or previously cooked food articles, and to stage same for prolonged time periods at optimum product quality at a selected low temperature, thereby assuring precision, time and temperature-related, pathogenic risk management and food safety for public consumption. The process provides a means of holding the patties and/or other food articles encased in suitable plastic packages for prolonged time periods at an equilibrated, safe internal temperature range, selectable between 130.degree. and 185.degree. F., which temperature range is optional and maintained in order to guarantee bacteriological food safety by achieving 99.

Abstract: A processor (10) for processing food products, including those derived from animals such as catfish (12), includes a perforator (20) for perforating the membranes of the animal products. Fillets (22) are weighed by a scale (24) and analyzed for fat content by an analyzer (26). A vacuum tumbler (32) exposes the fillets (22) to both a partial vacuum created by vacuum source (44) and a hypotonic saline processing solution (48) partially filling the cylindrical drum (34) of the vacuum tumbler (32). A computer (28) provides central control of the processor (10). Processed fillets (50) may be weighed and analyzed for fat content, and then sorted and packaged for delivery. A sequence of process steps performed by the processor (10) may include feed-forward lines (120) or feedback lines (126) to prepare the vacuum tumbler (32) for processing or to initiate a re-tumble. The processing solution (48) may also be a hypotonic saline solution with selected amounts of an organic acid, such as ascorbic acid, and yeast.

Abstract: A method for conditioned storage and sale of perishable foodstuffs (A), such as for example meat delicacies, to be sold in portions comprises a display cabinet (2,3) containing a refrigerated and protective atmosphere. Pallets (7) are provided for arranging the foodstuffs (A). There is an operating panel (5) for selecting a desired foodstuff and for activating a control system. A slicer (9) is adapted to take a portion from the selected foodstuff (A) under control of the control system. A conveyor enables the automatic dispense of the sliced-off foodstuff.

Abstract: A non-destructive technique for examining the oxidative status of packaged, dry or intermediate moisture foods. In a preferred embodiment, the technique involves packaging the foods in an assembly comprising a container or pouch formed from a pair of sheets heat-sealed to one another along their peripheries. The sheets may each be a trilaminate comprising a polyethylene terephthalate outer layer, an aluminum foil middle layer and a polyolefin inner layer. One of the sheets is provided with a cut-out portion which serves as a light transmissive window. A device comprising a strip of polyethylene terephthalate which is coated on one side with a polyamide coating is mounted across the light transmissive window, with the polyamide coating facing in towards the interior of the pouch. The food within the pouch is stored within about 2 cm of the polyamide coating during oxidation.

Abstract: Packaging apparatus and method, for use in controlled atmosphere packaging of horticultural produce in controlled permeability film. A valve apparatus mounted on or in a packaging film including a temperature sensitive sensor formed from a bimetallic or shape-memory material (2), or a chemical sensitive sensor formed from a swellable polymer, to actuate the valve member (pin or plug) (1) on, or in communication with the sensor. In use, after sealing the produce within the packaging film, the valve apparatus opens the packaging film in response to a temperature change of predetermined magnitude to allow oxygen flow for extension of storage life or fumigation of the produce.

Abstract: Method of thawing deep-frozen packed products in which a relatively dry heated airflow sweeps around the product for a period of time, the duration of which is determined by the temperature measured in the middle of the product. The heat flow rate imparted to the airflow is controlled in dependence on the surface temperature of the product at the place where the product is expected to reach the highest temperature.

Abstract: A gas indicator (11) for a modified atmosphere food package (19) comprises a series of strips (12, 13, 14, 15, 16) which progressively change colour as the proportion of carbon dioxide in the atmosphere progressively changes in magnitude due to absorption of the carbon dioxide by the food product (17) over time. The indicator (11) thus is "tuned" to indicate changing atmospheric conditions inside a see-through envelope (10) and thus the condition of the product (17) can be monitored and the package (19) is tamper evident.

Abstract: An energy efficient method of sterilizing canned food in a sterilizing kettle comprises the use of 95.degree. C. hot water, which is kept in a first reservoir, to expel the air in a sterilizing kettle containing the canned food to be sterilized and to preheat the kettle and the canned food. The 95.degree. C. hot water is cooled to become 85.degree. C. hot water, which is then drained out of the kettle to be kept in a second reservoir. Thereafter, steam is injected into the kettle to sterilize the canned food. The 85.degree. C. hot water kept in the second reservoir is then introduced into the kettle in which the 85.degree. C. hot water is converted by a heat exchange to the 95.degree. C. hot water, which is then drained and kept in the first reservoir for use again in the next sterilization cycle.

Abstract: A food contamination detector. The detector comprises a tray for holding a food product. A collector is placed in the tray for collecting liquids from the food. A bar code detector is located in the collector.

Abstract: An automatic heating apparatus for uniformly cooking foods which rapidly cools the cooked foods to reduce spoilage. Food packages are placed on trays and the trays are inserted in a transportable rack. The rack is loaded into a cooking tank. A pump continuously circulates hot water through a conduit from a heat exchanger to the tank to cook the food and returns the water back to the heat exchanger. A control mechanism determines and controls the temperature of the water and monitors the temperature of the food to control the length of time the heated water is applied. After the food has been properly cooked and pasteurized, cold water is rapidly supplied to the tank to quickly cool the cooked products. The continuous circulation of water during the heating mode provides uniform cooking with precise temperature control and the circulation during the cooling mode provides for rapid cooling so as to reduce spoilage.

Abstract: A heat generating container for use in a microwave oven, which includes a metallic main container, a metallic lid to be detachably applied onto said metallic main container, and microwave absorbing heat generating film layers formed on an outer surface of the metallic main container and metallic lid. The microwave absorbing heat generating film layers are varied in thickness for uniform heat generation of the main container and the lid.

Abstract: A new and improved integrating indicator system operable to signal the attainment of one or more preselected time-temperature integrals which monitor the temperature and time history of a product utilizes a dual system of specific reaction pairs which simultaneously generate acid and alkali from two neutral substrates. One of the substrates is present in excess of the other. The preferred dynamic indicator system generates a constant pH buffer in the alkali range that is maintained until one of the substrates is depleted. At that time, a rapid pH change in the indicator solution to the acid range occurs, resulting in a very sharp visual color change in a pH-sensitive dye. In preferred embodiments, the specific reaction pairs are enzyme/substrate pairs, preferably urease/urea and yeast/triacetin.

Abstract: A process and system for sterilizing packages of thermally-treatable products having different sterilization processing requirements. These packaged products can be different types of canned soups, for example. At least one of the packaged products is preheated a significant, predetermined amount in a preheat vessel in a steam or steam-air mixture to accommodate these different processing requirements. This allows the first and second packages to be processed through the stationary hydrostatic sterilizer, which is generally separate from the preheat vessel, at a common line speed and temperature. Expensive sterilizer changeover delays are thereby reduced significantly or even avoided. This process also allows the soup product to be cold blended, reducing the likelihood of any overcooking in the large cooking kettle and reducing the amount of starch needed.

Abstract: Method of and apparatus for heating or cooking a food product packaged within a container by using heated air. The oven apparatus includes a substantially closed-loop heated air system that starts with a blower that blows air into a heating barrel where a heating element heats the air to a high temperature. The heated air exits the heating barrel, passes through an air flow channel in the oven's door, and enters the oven's heating chamber. The heated air passes through the container inside the heating chamber and heats the food product within the container. In a preferred embodiment of the invention, the heating chamber is rotated while the heated air passes through the container to tumble the food product and ensure even heating thereof. The air exiting from the food product container enters a recirculation chamber which directs the air back into the blower to repeat the cycle.

Abstract: Packages which are subject to tampering while in a store or deterioration over time due to the presence of oxygen may be readily identified by placing therein a multi-component visual indicator system which is sensitive to the presence of oxygen. The system, which may be prepared aerobically and then placed into an anaerobic environment for use, is not effected by the presence of reducing agents found commonly in foods, drugs, and cosmetics.

Abstract: A coffee brewing machine utilizes a microprocessor controller and, preferably, preformed coffee filter packs in which the filter packs form a rectangular array. The microprocessor controller regulates the temperature of the prepared coffee in the reservoir at the base of the machine, the operation of the water distributor in the swingable lid or cover of the machine and of other operating conditions thereof.

Abstract: Open-top cup-shaped containers which contain supplies of perishable foodstuffs are transported seriatim past a station where they receive jets of preserving gas which expels air from the unfilled portions of containers, and the containers are then sealed by application of metallic or plastic foils which are bonded or otherwise sealingly secured to washer-like rims surrounding the open tops of the containers. The foils can be partially applied ahead of the gas introducing station and are thereupon finally sealed in at least one second step, particularly in a chamber wherein the containers advance stepwise downstream of the gas introducing station and wherein the temperature and/or pressure is maintained at a preselected value to promote expulsion of air from the containers prior to the final sealing step.

Abstract: A moving boundary device for monitoring the time-temperature storage history, i.e. shelf life, of perishable products. The device is constructed of an activator tape, containing an activator composition in an activator matrix, an indicating tape, containing an indicating composition in an indicator matrix in which the matrices are adhered together to form a wedge-shaped composite matrix, preferably by means of a pressure sensitive adhesive. The device operates by allowing the activating composiiton, e.g. an organic acid such as citric acid, to diffuse through the increasingly thicker composite matrix to continuously contact the indicating composition, e.g. an acid-base dye indicator such as 2,2',4,4',4",-pentamethoxy triphenylmethanol, to produce a visually observable color change at the temperature being monitored. The color change appears as a moving boundary at the color/non-color interface which moves transversely along the length of the device toward the thicker end of the composite matrix.

Abstract: A method for determining and controlling the proper modified or unmodified atmosphere packaging for cut or uncut respiring perishables such as cauliflower, lettuce and broccoli includes the steps of determining the respiration rate of the respiring perishable, preparing a plurality of packages containing the respiring perishable with each package having a different permeant factor, determining a value called atmosphere quotient for each of the packages according to this formula: atmosphere quotient equals permeant factor divided by respiration rate; subjecting each of the packages to known conditions of temperature and pressure over a known period of time and correlating the subjective and objective indicia of quality, appearance and marketability of the respiring perishable from each package to the atmosphere quotient values determined according to the foregoing formula, and then varying one or more of the values of the components that affect permeant factor to achieve and maintain the optimum value or range

Abstract: A process is provided for improving the reliability of sterilization of canned viscous food products by ensuring the proper amount and rate of rotation of cans during heat processing. Improvement in controlling the lethality of microorganisms can be accomplished. The method involves intervallically monitoring the rotation of the canned food in the processing equipment and utilizing the obtained rotation information to correct processing conditions to ensure commercial sterility.

Abstract: A method of controlling the cooling in green cheese blocks wherein the blocks are rectangular and are placed in identically oriented layers in a rigid rectangular container and wherein the dimensions of the blocks and the interior of the container are directly related so that the blocks can be placed in each layer so as to completely occupy the area provided for the layer and so that a corresponding surface of each block will be free of contact with adjacent blocks and then directing cooling onto the said corresponding surfaces.

Abstract: A simple coffee bean roasting device as disclosed which can be used as a container to store coffee beans in an airtight condition and is also capable of roasting the coffee beans easily and quickly by use of a home-use gas heater. The coffee bean roasting device is simple in structure and it is composed of a container of aluminum foil, a cover of a transparent cellophane, and a handle.

Abstract: Air-containing packages are subjected to heat sterilizing under pressure in a sterilization treatment tank. A pressure controlling method comprises changing the rate-of-rise of the temperature in the treatment tank in the vicinity of a point-of-change in a pressure rise in a pressure pattern in the package and delaying the timing of lowering the pressure in the treatment tank after the start of cooling treatment to avoid any deformation of the packages.

Abstract: The process for producing a sliced meat product includes the steps of partially cooking chunks of meat so that outside portions of the chunks reach temperatures above the temperature at which the meat is considered fully cooked while inside portions remain not fully cooked. One embodiment of the process includes slicing the meat chunks and adding to the slices sauce which is at a temperature above the temperature at which the meat is considered fully cooked, allowing the temperature of the meat and sauce to equalize at least to the extent that all meat reaches the temperature at which it is considered fully cooked, and portioning and packaging the product.