Abstract: A method for generating an underliquid shock pressure comprises the steps of igniting a combustible mixture gas to form detonation waves, imploding the detonation waves in their advancing direction, propagating a pressure obtained by imploding the detonation waves to a liquid, and converting the pressure to an underliquid pressure which is applied to a workpiece. The pressure obtained by imploding the detonation waves may be applied directly to an elastic rubber body, thus converting the pressure to an underelastomer shock pressure, which is then applied to the workpiece via the elastic body.

Abstract: Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90.degree. F. and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60.degree.-70.degree. F. for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.

Abstract: A method for aging a fermented product includes the steps of: (a) cooling the fermented product in a container; (b) introducing ozone in the cooled fermented product for oxidation; and (c) applying an ultrasonic vibration to the container to vibrate and heat the fermented product in step (b) for oxidizing the fermented product. An aging device for a fermented product includes: an aging tank for containing the fermented product, the aging tank having an inlet and an outlet for the fermented product; an ozone supplying unit having an inlet pipe and an outlet pipe which are connected to the aging tank; a cooling unit mounted to the aging tank; an ultrasonic vibration unit mounted to the aging tank; and a thermometer mounted on the aging tank to detect the temperature of the fermented product.

Abstract: Xanthine compounds are removed from cocoa beans by subjecting a mixture of a cocoa bean feedstock and a xanthine leachant to ultrasonic radiation.

Abstract: Methods for food product preservation by inactivation of microorganisms and/or enzymes by applying pulses of very intense, very short duration pulses of light in the visible and near visible frequencies to the surface of food products to be preserved. Also disclosed are packaging methods and apparatus utilizing such intense, short pulses of polychromatic, incoherent light.

Abstract: A treatment of a liquid or slurry which combines the effects of heat, ultrasonification, and pressure to produce an effective bactericide. The ultrasonification effect is enhance 10-20 fold by the addition of pressure during the heat and ultrasonification treatment. The pressure results in enhancement of the cavitational effect. The enchance of the cavitational effect results in the heat becoming a more effective bactericide at a lower temperature and shorter duration.

Abstract: A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a resonating chamber. The protein-containing fluid and acid are introduced into the chamber at a velocity and pressure which causes instantaneous mixing of the protein-containing fluid with the acid to form an acidified mixture. The acid is introduced into the chamber in a ratio such that the pH of the protein-containing fluid is lowered past the isoelectric point of the protein.

Abstract: A method for producing aqueous extracts from ground coffee, by adding coffee to a vessel; adding heated water to the vessel; stirring the resulting coffee-water mixture during a predetermined brewing time to produce an even distribution of coffee in the mixture and to allow expulsion of gas from the mixture; and filtering the coffee-water mixture at the end of the predetermined brewing time to produce a filtered aqueous coffee extract.

Abstract: An improved method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating or by baking, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles, along with the products produced thereby.

Abstract: An electroplasmolyzer for processing vegetable stock comprises a housing which accommodates therein electrodes provided with a plane surface of contact with vegetable stock being processed, said electrodes connected to a power supply. Adjacent electrodes in each pair thereof are connected to different phases of the power supply. The use of the herein disclosed electroplasmolyzer in a production line for primary processing of vegetable stock results in an increased efficiency of pressing equipment and higher yield of juice from vegetable stock.

Abstract: A method for the temperature control of a liquid and an apparatus to effect such a method wherein the heating of the liquid is carried out by irradiation with acoustic ultrasonic waves. Temperature measurement is effected by a probe immersed in the liquid or by contact-free measurement of infra-red radiation from the liquid. Temperature control is effected by comparison of the measured temperature with a predetermined desired temperature. Since the acoustic ultrasonic heating is thermally inertialess, extreme accuracy of temperature control is possible.

Abstract: Methods and apparatus for preserving fluid food products by subjecting the fluid foodstuffs such as dairy products, fruit juices and fluid egg products to controlled, pulsed, high voltage electric field treatment. The methods and apparatus further contemplate the utilization of treatment for storage temperature control in the preservation of perishable fluid foodstuffs.

Abstract: A continuous steady state flow process for converting proteinaceous materials by reacting the proteinaceous materials with coagulants or other precipitants in situ. Streams of proteinaceous materials and coagulants are fed into an introduction chamber under a predetermined pressure and are directed through an orifice as a high velocity jet stream into a resonance chamber to impinge against a vibratile element. The energy from the jet stream is transferred to the vibratile element to cause it to vibrate at high sonic or ultrasonic frequencies. The high sonic or ultrasonic energies are transferred to the mixture of proteinaceous materials and coagulants to produce a cavitational effect and cause instantaneous reaction and homogenization of the proteinaceous materials and coagulants to thereby form a protein matrix.

Abstract: A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat.

Abstract: The thawing time of frozen block food is shortened by subjecting the frozen food to low power sound energy having a frequency in the relaxation frequency spectrum of the ice crystals in the frozen food and having a sound pressure level in the range of about 150-300 dB.

Abstract: The thawing time of frozen block fish is shortened by immersing the frozen block fish in a water bath at a maximum temperature of about 10.degree. C. and subjecting the frozen fish to a maximum of about 6 watts of acoustic power having a frequency equal to the relaxation frequency of the polycrystalline ice in the frozen fish and less than 10 kHz, thereby quickly thawing the ice without heating the thawed fish flesh.

Abstract: A process and apparatus for killing organisms in situ within a host by means of successive short-duration high-current-density pulses of electricity of alternately opposite polarity. These pulses are passed through the host and concomitantly the organisms for a period of a few seconds. The cellular structure of the host is not destroyed, nor is the temperature thereof appreciably elevated. The current is conveyed to the host from electrodes immersed with the host in a weak electrolyte. The pulses are formed by phase-controlled thyristors.

Abstract: Fish material, is immersed in a flavoring bath, and ultrasonic soundwaves are introduced into the flavoring bath to enhance the penetration of the flavoring bath into the fish material and also to tenderize the fish material. The treatment of the fish material may be performed in two different stages during each of which the intensity of the ultrasonic sound waves is different in the same bath or in succession in two flavoring baths each having a different composition. The treatment may be performed in a treatment vessel which contains the flavoring bath, or in a closed receptacle which is immersed in a body of liquid contained in an accommodating vessel.

Abstract: The invention is directed to a new form of cooking, although the principle involved may be applied to other arts. Specifically, the invention is directed to cooking of foods in which it is desired to keep one side of a food being baked at a relatively constant cooler temperature than the other side.

Abstract: A method and apparatus for macerating and fermenting grapes in the presence of carbon dioxide, the picked grapes being put in a hopper in clusters and fed therefrom by a screw conveyor to an intermittently pulsating pump located below a fermentation vat being filled, and carbon dioxide being drawn from this vat, and others in the installation, and reinjected into the mixture of partially crushed grapes and their must as it is being conducted in a pipe from the pump upwardly into the vat against the back-pressure of the contents therein.

Abstract: A process for acceleration of the ripening of spirits is described, wherein the spirits are irradiated with ultrasonic radiation in the presence of wood staves which serve as a source of bouquet-improving additives. Through control of the irradiation parameters, reproducible results may be achieved on the industrial level. Circulation of the spirits within the irradiation chamber increases the uniformity of the irradiation. An apparatus is described for a continuous performance of the process on an industrial level.

Abstract: The method of cooking meat comprising the steps of searing just the surface of a cut or patty of meat briefly with a blow torch pencil burner and thereafter storing the meat in a refrigerator or freezer compartment. When the meat is to be served, it is thawed and cooked in a microwave oven.

Abstract: A method and apparatus for continuously monitoring and controlling the composition of a stream of milk is disclosed. A portion of the continuous stream of milk is heated and coupled to a vacuum degasser where the gas in the milk is removed. A portion of the milk is then heated to 45.degree. C. and conveyed to a sound velocity test cell. A second portion of the milk is heated to 65.degree. C. and conveyed to a second sound velocity test cell. The rate at which a sound pulse traverses the milk in each of the cells is determined by determining the frequency with which the pulses traverse the milk in each of the test cells. The resulting frequency is proportional to the velocity of sound through the milk. The frequency values are coupled to a computer wherein two simultaneous linear equations are solved to arrive at the percent fat and the percent solids-not-fat in the milk.

Abstract: An improved soybean milk yoghurt is prepared by first extracting a milk from soybeans. The milk is mixed with milk whey solids and sucrose and then sterilized. The hot milk is mixed with a dilute aqueous gelatin solution and rapidly cooled. A mixture, in approximately equal proportions, of two strains of L. acidophilus, namely, NRRL B-1910 and B-2092, is added to the milk, which is subsequently fermented to produce a yoghurt.

Abstract: A method of preserving honey by inhibiting the crystallization and fermentation of honey with the use of ultrasonic radiation.