Abstract: A method and apparatus for vending food products from a roller-type grilling machine includes a packaging system that extends the product life on the grilling machine by keeping the food product from directly contacting the grilling machine. By packaging the product in accordance with the principles of the present invention, the food product is kept in a controlled environment until it is opened by the ultimate consumer after being heated by the grilling machine. The packaging is comprised of a cylindrical tube having a diameter that is sufficient to contain the desired food product and that will properly rotate on a roller-type grilling apparatus. Such packaging may comprise an elongate tube formed from heat tolerant plastic, cardboard-type paper lined with metal foil, or other materials known in the art. End caps are attached to the ends of the elongate tube and sealed relative thereto.

Abstract: A method and apparatus (10) for the heating of convective material contained within the lumen of an inductive heating coil (12, 15, 16, 17) such that the cans (20) are rotated about their axes as they are heated. When the cans (20) are to be heated above the boiling point of their contents the cans (20) are passed through a rotary pressure lock (13, 19, 22) so that the heating of the contents of the cans (20) occurs under a super-atmospheric pressure.

Abstract: A liquid food product packaging process and apparatus is disclosed. The process may be employed for filling gable top cartons with high acid liquids such as orange juice. The product is heated to a sufficiently high temperature to sterilize the product for a short period of time and then cooled to an intermediate temperature that is sufficiently high to avoid the growth of bacteria, and at the intermediate temperature, the product is placed in unsealed gable top cartons. The cartons are sealed and allowed to cool to room temperature. This process produces a food package that has high seal integrity and relatively low carton distortion.

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: Various chemolithotrophic bacteria such as Thiobacillus ferrooxidans by direct or indirect mechanisms catalyze the oxidation of metal sulfides and produce acid, i.e. sulfuric acid and soluble metal salts at a much faster rate than chemical oxidation. Elimination of such bacteria would inhibit the formation of the acid. The natural production of such acids is particularly troublesome in mines e.g. coal mines, since acid water is produced which is damaging to the environment. An effective method of abating or eliminating such acid water production is to apply a bactericide such as a biodegradable organic surfactant which at low pH values are bactericides and hence inhibit the bacteria from catalyzing the metal sulfides. The affected acid water site can thus be treated with the surfactant which provides a temporary or short term result usually for a few months.

Abstract: An apparatus for manipulating bottles of wine to precipitate and collect sediments in the wine includes a base frame from which a pair of stanchions extend upwardly. A rectangular frame is disposed between the stanchions and pivotally supported by the stanchions to rotate about a horizontal axis. A generally cubic housing is disposed within the rectangular frame, and is pivotally supported by the frame on an axis which is perpendicular to the horizontal axis. The housing includes doors which permit the unloading of bins of wine bottles supported in the housing in parallel arrays. The housing may be rotated slowly while the frame is slowly pivoted, so that the wine bottles are gradually rotated and tipped from horizontal to vertical disposition, the sediments in the wine precipitating to the upper neck portion of each wine bottle.

Abstract: Food products, such as vegetables, fruits, etc. are efficiently sterilized and/or cooked and canned under high vacuum by filling them into containers, e.g. conventional tin cans, in the presence of only a small amount of water; then securing lids non-sealingly to the open ends of the cans; then passing the cans over a high temperature heat source for direct flame or radiation heating, with their axes inclined, until the liquid collected in a bottom region of each can has come to a boil and the steam formed has driven the free air from the can; then sealing lids tight to the can bodies; then heating the cans to the desired temperature of sterilization and/or cooking and maintaining this temperature for a predetermined period of time; and finally cooling the cans, e.g. by a water spray, whereupon a vacuum of about 700 mm. (27 to 29 inches) of mercury is formed in each can by condensation of the steam therein.

Abstract: This invention relates an apparatus for sterilizing the contents of sealed containers which containers comprise electrically conductive material, the apparatus comprising support means to support containers and to rotate them first in one sense and then in the opposite sense to impart substantial relative motion between the containers and their contents, and induction heating means to heat the rotating containers whereby sterilizing heat is rapidly imparted to the contents of the containers.