Abstract: A method of canning and processing a particulate edible product, the method comprising: providing a metal can body with one open end; filling the metal can body through said open end with the particulate edible product and a volume of liquid, the volume of liquid comprising no more than 30% of the internal volume of the metal can; fixing a lid to the metal can body to close the open end; and using an induction heating process to heat the liquid in the can and thereby process the product.

Abstract: The present invention provides method for producing a confectionery product comprising the steps of: (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and (ii) immersing the primary package containing the unsolidified confectionery mass into a liquid having a temperature below the solidification temperature of the confectionery mass so as to solidify the confectionery mass; wherein the primary package is impervious to both the confectionery mass and the liquid.

Abstract: A method for filtering beer, wherein the beer to be produced is guided into a filter. For the improvement of the filtering output, the beer to be produced is subjected to a shaking process before being introduced into the filter.

Abstract: Hot or Cold soup made fresh from scratch, can or concentrate is prepared in a suitable container and after its preparation is kept cool, blended and re-circulated for long term shelf life until a serving is requested. This serving volume of soup is automatically pumped and heated to serving temperature (hot soup) and served in a suitable container like a cup or a bowl. The entire system where the soup resides is always kept refrigerated. The only portion of the soup that is heated after its preparation is the one dispensed. If it is a soup that is served cold the heating prior to dispensing is by-passed.

Abstract: The present invention comprises a salad container having a container body an open top, an exterior surface and an interior surface defining a cavity, the cavity divided into an upper chamber and a lower chamber by a selective barrier secured to the interior surface of the body to selectively exclude relatively large ingredients such as salad roughage from entry into the lower chamber and to provide passage therethrough of relatively small food ingredients, such as granular ingredients including, for example, ground pepper and/or such as liquids, including, for example, salad dressing, into and out of the lower chamber.

Abstract: A method of producing packed tofu that is easily released from the container, in which an aqueous ethanol solution or an aqueous solution of a magnesium salt and/or a calcium salt is previously applied to the inside of the container to be filled with soybean milk, or impact is given to a sealed container having tofu packed therein.

Abstract: Canned pet food products as well as methods of manufacturing or producing same are provided. The pet food comprises a base layer including solid food pieces in a gravy that has a conical recess formed in its upper surface. An upper layer comprising substantially solid foodstuff that can support the base layer when the food product is inverted fills the conical recess.

Abstract: The method involves the steps of filling a plastic container to between 20% to 50% capacity, then filling the remaining headspace with pressurized gas, for example between 20 psi and 150 psi, and sealing the container. Once the contents have reached equilibrium, the seal is breached to produce the frothed liquid. The method, and containers, disclosed have many significant advantages over known arrangements, in particular, there are significant cost savings associated with the method and containers of the present invention.

Abstract: A trough construction including a trough along which water is propelled to convey bagged product therealong. A plurality of nozzles jet-spray cooling or heating water onto the product as it is conveyed along the trough. The nozzles are oriented in opposing first and second series so as to impart a rotation on the bagged product generally about a longitudinal axis of the trough. According to one embodiment, a first suction tube having openings through the trough wall is opposite to the first series of nozzles and with a first pump forms a first fluid circuit. Similarly, a second suction tube with suction openings, together with a second pump and the second series form a second fluid circuit. The two fluid circuits keep the bags centered in the trough, surrounded by cooling or heating water. According to a second embodiment, the trough is positioned in a sump and has trough openings so that the water in the trough communicates with that in the sump, and the suction tubes are not used.

Abstract: An improved method for preparing a frozen food product is provided. The food product comprises a variety of food pieces that have been precooked in the presence of water and subjected to a process in which substantially all of the free water present with the food pieces is removed. The food pieces are then passed through a continuous freezing unit which increases the rigidity of the food pieces and leaves an amount of water on the surfaces of the food pieces. The food pieces are placed into a heat sealable container that includes a porous end piece along with measured amounts of a freezing gas and an adjuvant. The container is then sealed across the porous end piece and placed on a tumbling mechanism that coats the food pieces with the adjuvant and completes the freezing process as the freezing gas escapes through the porous end piece on the container.

Abstract: A cover 20 is hermetically sealed to the lip 18 of a container 12. A stirring shaft 26 extends between a bottom end 28 disposed in the container 12 and a top end 30 disposed outside of and above the cover 20. The container 12 includes a shaft support 32 for supporting and radially centering the bottom end 28 of the stirring shaft 26. A sanitary seal 34 hermetically seals the cover 20 about the stirring shaft 26. A plurality of mixing blades 38 extending radially from the shaft 26 in the container 12. The top end 30 of the shaft 26 includes a driving connection or coupling for receiving a rotating device for rotating the stirring shaft 26 and the mixing blades 38 for mixing the contents of the container 12. The bottom 14 of the container 12 includes an annular leg 40 for supporting the bottom 14 above the central portion 24 of a cover 20 and over the top end 30 of a stirring shaft 26 of a like container 12 assembly.

Abstract: Apparatus and methods for transferring heat between a heat transfer liquid and a plurality of moving containers of food product. The containers are conveyed by a perforated conveyor at least partially submerged in a pool of the heat transfer liquid and are showered at the same time with the heat transfer liquid. The pool of heat transfer liquid continuously drains and recirculates through either a heater or a chiller. A vibrator unit vibrates the pool of heat transfer liquid, the conveyor and the containers during the heat transfer operation.

Abstract: An apparatus for chilling hot-bagged food includes a refrigeration device providing chilled air and an enclosure for containing the chilled air. A fan blows the chilled air in a stream within the enclosure and an open-work support movably holds a bag of hot food within the enclosure and in the path of the stream of chilled air. Thus, movement of the bag of hot food both agitates food within the bag and exposes surfaces of the bag to the stream of chilled air to rapidly cool the hot-bagged food. A method of processing food includes packaging and sealing a quantity of cooked hot food into a plastic bag then placing the plastic bag and hot food in an open-work basket movably mounted on a support.

Abstract: Disclosed are vacuum-packed food packages (10) having enlarged head spaces (56) under high vacuum, which enable food products (58) to be retorted after sealing, with resulting improved flavor, color, texture, and/or nutrient retention. Easily removable press-on, pry-off closures (13) having movable insert disks (16) in an outer shell (14) are also disclosed. Pressing the shell upward to remove it from a container (11) first pries a protrusion (28) inside the shell over a snap rib (22) around the container, then moves the shell upward relative to the disk until the snap rib engages the edge of the disk and lifts the disk to break the seal. A tamper evidencing band (22), if included, is broken before the shell is pried off or the disk is lifted. Food packages which automatically open when heated in microwave ovens are also disclosed.

Abstract: Apparatus and method are disclosed for agitating and thermally conditioning containers that are carried along a conveyor and engage agitating apparatus in the form of two rollers positioned above the conveyor and adjacent one another and rotatably drive to cause the container to roll against the conveyor and the rollers to effect agitation of the container and the contents while being engaged by a thermal conditioning fluid to effect a temperature change of the container and its contents. One of the two rollers is movable between such a container agitating position and a container passing position that will permit the container to pass over the rollers to move beyond the agitating station and toward an exit from the apparatus.

Abstract: Easily removable press-on, pry-off closures having movable insert disks in an outer shell are disclosed. Pressing the shell upward to remove it from a container first pries a protrusion inside the shell over a snap rib around the container, then moves the shell upward relative to the disk while the later remains seated on the container, until a disk-lifting projection inside the shell engages the edge of the disk and lifts the disk to break the seal. A tamper evidencing band, if included, is broken before either the shell is pried off or the disk is lifted. The invention can be used in both top load and bottom load embodiments. Also disclosed is a closure with a non-movable disk or integral top and a tamper-evidencing band which is broken by pry-off removal of the closure. Still further, food packages which automatically open when heated in microwave ovens are disclosed. Vacuum-packed food packages having effective head spaces for reducing the times required to retort such packages are also disclosed.

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: 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 dual cooling tunnel arrangement for cooling viscous heated fluid foodstuffs in flexible bags. The flexible bags containing the heated fluids are received on pivoted wire carriers which are driven by an endless chain through an upper cooling tunnel in a first direction and returned through a second cooling tunnel in the opposite direction. In each cooling tunnel, a cooling water spray is directed on the bags in the carriers as the carriers are slowly rocked, causing the fluid in each bag to flow to different areas of the bag, altering its shape, to produce enhanced heat transfer rates and a more uniform temperature distribution throughout the fluid during cooling.

Abstract: A dual cooling tunnel arrangement for cooling viscous heated fluid foodstuffs in flexible bags. The flexible bags containing the heated fluids are received on pivoted wire carriers which are driven by an endless chain through an upper cooling tunnel in a first direction and returned through a second cooling tunnel in the opposite direction. In each cooling tunnel, a cooling water spray is directed on the bags in the carriers as the carriers are slowly rocked, causing the fluid in each bag to flow to different areas of the bag, altering its shape, to produce enhanced heat transfer rates and a more uniform temperature distribution throughout the fluid during cooling.

Abstract: The method of riddling wine contained in bottles packed in shipping cases in which the cases are inverted to allow solids to settle into the necks of the bottles, tilting the cases from side to side to jostle the bottles, and vibrating the cases and bottles contained therein, the jostling and vibrating of the bottles serving to dislodge solids in the wine from adherence to the bottles so that the solids settle onto a temporary cap at the outlet of the bottle for disgorging when the cap is removed. The cases of bottles are tilted and vibrated for periods from about ten minutes to about thirty minutes to dislodge solid particles from adherence to the bottle, and the tilting and vibrating is halted for periods from about one hour to about six hours until tilting and vibrating is again effected.

Abstract: The method of riddling wine contained in bottles packed in shipping cases in which the cases are inverted to allow solids to settle into the necks of the bottles, tilting the cases from side to side to jostle the bottles, and vibrating the cases and bottles contained therein, the jostling and vibrating of the bottles serving to dislodge solids in the wine from adherence to the bottles so that the solids settle onto a temporary cap at the outlet of the bottle for disgorging when the cap is removed. The cases of bottles are tilted and vibrated for periods from about ten minutes to about thirty minutes to dislodge solid particles from adherence to the bottle, and the tilting and vibrating is halted for periods from about one hour to about six hours until tilting and vibrating is again effected.

Abstract: Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension.

Abstract: A thin-thick, hydroxypropylated, epichlorohydrin crosslinked tapioca-based starch derivative for continuous process pressure cooking of acid food systems. The degree of crosslinking of this starch derivative is carefully controlled so that it is initially low in viscosity and develops full viscosity only under high pressure and temperatures. These characteristics make this starch derivative ideally suited for use in recently developed acid medium, food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort medium using the starch derivative of the invention reaches the heat sterilization temperature, it then increases in viscosity to a range which retains the canned food product in a desirable suspension.