Abstract: Polymeric or cellulosic water and/or heat degradable containers are filled with organic waste, primarily refuse foodstuffs. The containers are dissolved or melted, spilling the waste for sterilization and subsequent processing into animal feed. The containers include, or have added thereto during or after manufacturing, biocides, antioxidants, preservatives and/or antibiotics.

Abstract: A process is provided for sanitizing fresh foods and beverage products using multiple stages of exposure to different wavelengths of ultraviolet, near infrared and infrared light. A food or beverage product is exposed to ultraviolet light at germicidal wavelengths in order to inactivate undesirable microorganisms on the product. The exposure to ultraviolet light causes damage to the organoleptic qualities product which are subsequently restored by photoreactivation upon exposure of the product to a source of polychromatic near infrared light. In addition, prior to the inactivation of microorganisms, the food or beverage may be exposed to a source of infrared light in order to inactivate enzymes responsible for decomposition of the product. Apparatus suitable for practicing the process of the present invention is also provided, including specific platform arrangements for sanitizing solid, liquid and fluid food and beverage products.

Abstract: A method for measuring ash content of food stuff is carried out by 1) preparing, with respect to food stuff samples whose ash content values are known, a calibration curve by a non-linear analysis of absorbance values and the known ash content of each sample, the absorbance values being obtained by irradiating light having particular wavelengths containing at least an ultraviolet ray band wavelength, the particular wavelength being specific to organic ingredients well coupled to inorganic ingredients which result in the ash content, and 2) deriving, with respect to a sample whose ash content value is unknown, an ash content value of the sample from absorbance values obtained by irradiating, on the sample, light having the particular wavelengths containing at least the ultraviolet ray band wavelength and from the calibration curve prepared in advance by the non-linear analysis.

Abstract: A method for measuring ash content of food stuff is carried out by 1) preparing, with respect to food stuff samples whose ash content values are known, a calibration curve by a non-linear analysis of absorbance values and the known ash content of each sample, the absorbance values being obtained by irradiating light having particular wavelengths containing at least an ultraviolet ray band wavelength, the particular wavelength being specific to organic ingredients well coupled to inorganic ingredients which result in the ash content, and 2) deriving, with respect to a sample whose ash content value is unknown, an ash content value of the sample from absorbance values obtained by irradiating, on the sample, light having the particular wavelengths containing at least the ultraviolet ray band wavelength and from the calibration curve prepared in advance by the non-linear analysis.

Abstract: A process for producing a garlic-egg yolk composite food include the step and stirring raw garlic to prepare a garlic paste, admixing the garlic paste with egg yolk to form a garlic-egg yolk composite in a gelled condition, heat-treating the gelled garlic-egg yolk composite, and powdering or granulating the heat-treated garlic-egg yolk composite. The step of admixing the garlic paste with egg yolk to form a garlic-egg yolk composite is carried out in such a manner that the temperature following the admixing of the garlic paste with the egg yolk is at least 40.degree. C. Preferably, the raw garlic is steam-treated in advance, the heat-treatment is carried out by irradiating the gelled garlic-egg yolk composite with far-infrared rays. The step of powdering the heat-treated garlic-egg yolk composite is carried out with hard alumina rollers.

Abstract: A device (10) for determining the percent fat of a meat product such as beef or pork. The device 10 is presented in two designs, the first design uses a mechanical device in the form of a slide chart (12) and the second design employs an electronic device which is disclosed in three design configurations. The slide chart includes a stationary member (14) having a plurality of percent moisture windows (30) and percent fat windows (32) and a movable member (62) having a multiplicity of percent moisture figures (72) and percent fat figures (74). When a selected percent moisture figure (72) is located on the percent moisture window (30) the equivalent percent fat figure (74) is displayed on the percent fat window (32). The first design of the electronic device consists of a hand-held electronic calculator (90) which calculates the percent fat of the meat product when the percent moisture is known.

Abstract: A method of reconstituting meat from trims of fish, poultry, pork, beef or the like. The method includes the steps of freezing the trims, defrosting the trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22.degree. and -46.degree. F., and includes at least 0.005% by weight of cruciferous oil, such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

Abstract: A radiation sterilization process for medical devices. The position of a CO.sub.60 source is monitored during a sterilization process. If the CO.sub.60 source moves out of the irradiation position, the central control unit moves the source down into a containment pool and stops the cycle timers. The source is then moved back up to the irradiation position and the cycle is restarted and the timers are restarted. The cycle time may be corrected using an algorithm.

Abstract: A method for reducing irradiation-induced changes in shell eggs and shell-less intact packaged eggs undergoing irradiation sufficient to cause a three-log reduction in Salmonella sp. The method utilizes pre-radiation heat treatment.

Abstract: Material to be irradiated is passed through the irradiation zone of an ionizing electron beam diode accelerator in thin sheet form that is not more than about one-half an inch in thickness and preferably in close contact with the anode of such accelerator. The thin sheet may be flat or tubular, depending upon the type of accelerator utilized.

Abstract: A method is described herein to disinfest, decontaminate and extend the shelf life of shellfish by using an open-end system where trawled shellfish are placed on a computer controlled conveyor belt after being washed with seawater. Shellfish are then transported into pressurized treatment tanks that contain either gas or gas molecules (i.e., 1-ascorbic acid). After exiting the tank the shellfish are automatically placed in rows on a conveyor belt for their controlled, sequential irradiation. The shellfish then enter the irradiation chamber in the presence of carbon dioxide and it is then irradiated with machine generated electron beams. Upon completion, the shellfish exit the irradiation chamber via a conveyor belt and are then transported to an agitated continuous flow depuration tank that is equipped with ultra-sonification devices. The shellfish remain in these tanks until arrival at the port.

Abstract: The invention describes the facility and method for controllably irradiating materials with gamma rays. Specifically, the invention concerns the processing of foodstuffs, medicines and other products by remote-controlled exposure to a radiation source while being transported by pallet carriers at adjustable distances in two parallel roller type assemblyline toting systems. A further feature of the invention is the computer-linked automated dosimetry system which is used to afford an effective protocol for product preservation, sanitization or sterilization as well as safety.

Abstract: A method for sterilizing products to remove biological contaminants such as viruses, bacteria, yeasts, molds, mycoplasmas and parasites is disclosed. The method involves providing the product in a form that contains less than 20% solids and subsequently irradiating the product with gamma irradiation over an extended period of time. Generally the product is irradiated for a period of not less than 10 hours. The extended irradiation time in conjunction with the low level of solids in the product substantially reduces the damage to the product. The method is useful in sterilizing sensitive materials such as blood and blood components.

Abstract: Modified, rapidly hydrating xanthan gum and guar gum and a process for preparation of rapidly hydrating xanthan gum and guar gum which comprises irradiating non-irradiated xanthan gum or guar gum with ionizing radiation. Also, a process for sterilizing food products containing xanthan gum or guar gum as a gelling hydrocolloid which comprises irradiating the food product with ionizing radiation.

Abstract: The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosating agent and a reductant, at elevated temperatures, to provide a cooked cured-meat pigment; stabilizing and/or encapsulating and/or protecting the cooked cured-meat pigment to provide a stabilized cooked cured-meat pigment; and drying the stabilized cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques. As an essential feature of this invention, the pigment is encapsulated in carbohydrate-based wall materials for easy handling. The stabilized pigment, when added to meat prior to cooking, reproduces the typical color of a nitrite-cured meat product.

Abstract: The invention provides a process for preparing a soya food product including the steps of providing a soya concentrate, and pre-mixing the soya concentrate with a composition including organic flavorants, an amino acid supplementation, an extract of a spice and vitamins. The pre-mixed product is then mixed with water at a temperature below 15.degree. C. and then allowed to soak for a period of time sufficient to allow the soya concentrate substantially to absorb the composition. The process may further include a par-cooking step where the product is partially cooked by frying in an oil or fat medium at a temperature above 170.degree. C. The process may also include a cooling step where the product is crust frozen at a temperature below -100.degree. C.

Abstract: An apparatus and method for providing a charged fluid and for creating an electret from a receptor, such as roll mill polymer film, whereby the electret will have the highest possible static electrical charge within the physical limits of the receptor. The apparatus according to the present invention includes, inter alia, a housing, a plurality of equidistantly spaced electrodes, each electrode having optimum geometry, location and electrification voltage so as to provide a maximum, uniform electric field therebetween, the electrodes collectively forming a charger grid within the housing, and a source of flowing gaseous fluid entering into the housing, the flowing gaseous fluid ionizing at the charger grid, resulting in an optimized corona within the housing. The method according to the present invention induces an optimal corona, defined as a maximum possible electric field having a strength that is near the spark over voltage, in a flowing gaseous fluid by passing the gaseous fluid past the charger grid.

Abstract: A method for applying photoresist to a top surface of a semiconductor wafer for defining an electronic circuit pattern. The wafer is placed on a horizontal turntable and liquid solvent is dispensed onto the wafer's top surface. Spinning the wafer distributes the solvent to a substantially uniform film thickness over the entire top surface. Liquid photoresist is dispensed onto the top surface over the solvent film, preferably while spinning the wafer, to distribute a photoresist layer over the entire top surface. Photoresist discharge is controlled so that the wafer sirface remains entirely wetted by the solvent film during distribution of the liquid photoresist. The solvent viscosity is lower than the liquid photoresist viscosity and the solvent film thickness is sufficient to enable the photoresist to fully cover any bare silicon, high density or undercut circuit features, generally in a range of 500 to 10,000 Angstroms and preferably 1,000 to 5,000 Angstroms.

Abstract: An irradiator which can be incorporated within a packing house and a method of irradiating food in the packing house are disclosed. Food products are placed on spaced baskets and conveyed into an enclosure, through a irradiation chamber, and then outwardly from the enclosure. The food products are conveyed through tortuously arranged ductwork which serves to absorb radiation streaming upwardly. The radiation source is maintained underwater both during operation and shutdown, and no lifting of the radiation source is thus required. A portion of the conveyor is positioned within one or more casings and can be withdrawn, if necessary, to facilitate maintenance and repair.

Abstract: A process for preserving fresh fruit or vegetable products comprises the steps of; heating the fruit or vegetable product rapidly and uniformly to a temperature sufficient to destroy the natural enzymes which are present in the product without cooking the product, and immediately thereafter, cooling said product rapidly to a cold condition to remove the enzyme destroying heat before any significant cooking of the product can occur and to cool the product to a temperature which will inhibit deterioration of the freshness thereof. Shortly thereafter, while the product remains in said cold condition, it is placed in a sealed gas-type package.

Abstract: The present invention relates to controlling germination of barley in the malting process. More particularly, the invention relates to the treatment of malting barley by ionizing radiation prior to the malting process.

Abstract: In a method for identifying one or more botanical component parts from plants, a sample of the component parts is irradiated with electromagnetic radiation within the visible and/or ultra-violet and/or X-ray range for excitation of the component parts to fluorescence which is analyzed for determining characteristic fluorescence from the component parts. For determining the relative contents of the component parts in the sample, intensity measurements are carried out on the characteristic fluorescences or the number of emitters of characteristic fluorescence is counted.

Abstract: A luminous material includes a carrier and luminous bacteria dispersed in, admixed with, confined in or applied to the carrier, the material being useful in fishery, particularly as a fish bait.

Abstract: A microbiological medium suitable for sterilization by ionizing radiation is prepared containing an electron acceptor that reduces adverse changes in the medium during ionizing radiation and increases the degree of ionization caused by ionizing radiation whereby a greater number of microorganisms is destroyed. A preferred electron acceptor is a combination of NADH and NAD or a combination of NADH and pyridoxine hydrochloride.

Abstract: The device for irradiating liquid and pasty substances with high energy electrons in order to pasteurize or sterilize the irradiated substances and to enrich them with one or more additives, comprises a pair of cylindrical circulation members rotatably mounted in said housing and having radially extending helical blades. The members are located in a housing which has the shape of a solid figure eight formed of two tubes connected together and the walls of the housing conform to the path of the movement of the radial tips of the blades with a close clearance. The housing has an inlet for the substances to be irradiated at one end, and an outlet at the other end of the housing which is located between the axes of the rotatable members. The top of the housing has an irradiation opening between the axes of the circulation members and an electron deflecting horn of an electron beam radiating means has an electron accelerator disposed over the irradiation opening for directing a sweeping electron beam thereover.

Abstract: A phase mask for use in a holographic apparatus comprising a combination of phase mask and data mask and being so devised that an illuminant beam transmitting these masks is irradiated on a Fourier transform plane together with a reference beam coherent with said illuminant bean, said phase mask being composed of a transparent plate and random undulations formed on the surface of said transparent plate by coating a solution of high molecular weight compound by means of a spin coater.

Abstract: Apparatus for the sterilization of a tube of packages which employs a stationary source of ultra-violet rays inside the tube of material which has a cross-sectional shape substantially the same as that of the tube.

Abstract: The storage life of fresh meat normally subject to deterioration is extended by wrapping the meat in a first film which is permeable to a sterilizing agent but impermeable to bacteria, injecting a sterilizing agent through said first film for killing at least a substantial proportion of the bacteria on the surface of the meat, and then enclosing the sterilized meat in a second film which is substantially impermeable to oxygen for retarding aerobic bacterial growth.