Abstract: The problem of properly cooking food and handling heated food so that it retains a fresh-cooked taste, fragrance and appealing appearance is solved by apparatus that includes an inner wall means (15) defining an inner chamber (16) and an outer wall means (17) defining an air circulating passage (18) extending in a loop around the inner wall means. Louvered slots (28) with inclined fins (29) are provided in the inner wall means along said air circulating passage that are sufficiently narrow to confine the circulating air substantially to said passage without a significant amount of airflow in direct contact with the food in said chamber and at the same time arranged to permit moisture and heat to diffuse between the circulating passage in the inner chamber via said apertures to control the moisture and heat in the chamber and establish a substantially uniform temperature throughout said chamber.

Abstract: A method of storing foodstuffs and an apparatus for practicing the same, in which an electrolytic cell includes a gas diffusion cathode capable of reducing oxygen electrolytically and an oxygen liberating anode, and a DC voltage is applied to the electrolytic cell while the gas in a food storage chamber is brought into contact with the cathode to remove oxygen from the storage chamber, whereby the oxygen concentration in the storage chamber is controlled to a desired value.

Abstract: A method of treating an agricultural product, including the steps of placing the product within a storage container; providing a forced air supply to the container; introducing a gaseous chemical into the container, the particular chemical being selected for minimal sorption of the chemical by the product; and circulating the air and chemical mixture within the container through the product at a low rate of flow, utilizing the forced air supply, for a time sufficient to evenly distribute the chemical throughout the product volume. The rate at which the air is circulated is less than approximately 0.006 cfm/bu and is preferably maintained approximately between 0.0015 cfm/bu and 0.0008 cmf/bu. Hydrogen phosphide (phosphine) gas generated from aluminum phosphide is preferred as the chemical when the process is used for fumigation, but other gaseous fumigants exhibiting a low rate of sorption by agricultural products may also be used.

Abstract: A freshly slaughtered and skinned meat carcass has its skinned surface covered with a shroud consisting of a rectangular cloth composed of a blend of cotton and polyester fibers and held in place by skewers to cause the shroud to fit tightly against the skinned surface. The shroud is saturated with an aqueous saline solution when applied, and the fully wetted shroud is allowed to lose its moisture in the chilling room as the carcass loses its body heat.

Abstract: An oxygen absorbent comprising at least one alkaline earth metal sulfite, at least one ferrous compound and free water is disclosed.

Abstract: Raw red meat is excised from a carcass within 1/2 to 8 hours after the animal's death and vacuum packed in synthetic, air impermeable plastic bags which are then placed in a cooling environment which has a temperature maintained at 23.degree. F to 60.degree. F for a sufficient length of time for the meat to fall to a temperature in this range, the rate of cooling of the muscle being such that a substantially consistent rate of temperature fall is achieved throughout the muscle. After cooling the packed meat can be stored at 28.5.degree. F to 45.degree. F, without freezing, for up to 6 weeks.

Abstract: A long term storage system comprising:Conduit means for supplying an inert gas;A plurality of long term storage containers adapted to be filled with an atmosphere of said inert gas and a fluid flow pathway serially interconnecting said conduit means with said long term storage containers for providing a continuous or intermittent supply of said inert gas thereto.

Abstract: An improved process to hydrate and enrich dry whole grains for enhanced nutritional value for livestock by placing the dry grains in an enclosed storage facility and continuously recirculating water to hydrate the dry grains to the desired amount. The recirculating water may contain feedstuff additives such as vitamins, nutrients and minerals and the recirculating water may further be passed through a pasteurizing unit in order to inhibit the growth of undesirable microorganisms. The recirculating water is fed through a nozzle at the top of a storage facility and allowed to flow rapidly to the bottom of the storage facility and into a sump storage tank. In addition, the process provides for fermenting the nutrient solution prior to or during the time of its recirculation through the column of grain.

Abstract: A method for holding food and the like at desired temperature and moisture levels for an extended period of time wherein a holding chamber confines a volume of air about a food disposed therein, an air flow supply produces a stream of heated humidified air that is directed in a curtain-like vortex pattern around the outer perimeter of the inside of the holding chamber to form a core of relatively still, heated moisturized air about the food to transmit heat and moisture thereto without a significant amount of air flow in direct contact with the food. A power control circuit is used to selectively operate a blower motor that circulates the air in a closed air flow system, a heating element that heats the air, a removable food rack motor that rotates the food in the holding chamber and lights that illuminate the food in the holding chamber.

Abstract: Frozen foodstuffs are defrosted under an atmospheric pressure between about 2 atm. and 5 atm. using a liquid or gaseous environment at a defrosting temperature, thereby retaining the cellular structure, texture and appearance of the foodstuffs during defrosting. When the liquid is water, the foodstuffs may be maintained under pressure by immersing them to a depth in excess of 10m, while the medium is preferably a non-oxidizing gas or a gas capable of excluding atmospheric oxygen, preferably carbon dioxide, nitrogen, helium or argon. The defrosting temperature is preferably provided by internal heating of the foodstuffs, e.g. by high frequency dielectric heating, inductive heating or resistive heating.

Abstract: A food bar is produced having a marshmallow base low in reducing sugars and with the marshmallow base having therein up to 10 percent by weight emulsified fat, said fat containing up to 20 percent by weight emulsifier, and, in addition, having therein from 1-20 percent by weight protein of reduced water binding capability.

Abstract: An enclosure is divided by partitions to define a narrow sinuous passageway for the passage of carcasses from an inlet to an outlet. The sinuous passageway defines adjacent aisle portions and a blower directs refrigerated air downwardly over the carcasses in one of the aisle portions. The air passes under the dividing partition into the adjacent aisle portion and the blower draws it upwardly over the carcasses in that adjacent aisle portion to rapidly freeze a crust on the carcasses during their passage from the inlet to the outlet. The method of the invention is the blowing of cold air over a carcass in one vertical direction then over the same carcass in the opposite vertical direction.

Abstract: A process and system for producing and aseptically storing apple sauce. The apples are washed, peeled and cored, soaked in a weak salt solution, comminuted, heated to 190.degree. F.-220.degree. F., deaerated, sterilized by heating to about 215.degree. F. for 25 seconds or an equivalent temperature-time period, cooled to below about 100.degree. F., and then stored in a bulk storage tank under aseptic conditions at ambient temperature. The storage can be for protracted periods without deterioration of the apple sauce. After storage, the apple sauce has a superior flavor.

Abstract: Raw fruits and vegetables are treated with an aqueous solution having a pH between about 4 and 7.5 and containing a selected ascorbate ion concentration in order to maintain desirable color, texture, odor and flavor characteristics when the fruit and vegetables are stored at aerobic refrigeration conditions for extended periods.

Abstract: Organs or parts of organs are conserved by being rinsed with an inert gas or mixture until they are free of water and blood. Their vascular systems are filled at slight excess pressure of an inert gas or gas mixture, and finally the organs or parts are cooled at excess pressure in an inert gas atmosphere to a temperature below -100.degree. C and are stored at this temperature.

Abstract: A composition and process for preserving vegetables, fruit, cut flowers and like produce through the prevention of discoloration and the maintenance of the produce in a fresh wholesome state. The produce, either in a whole or sliced condition, is subjected to a diluted aqueous solution including a preservative composition of sodium hypochlorite and a compound having the properties of high molecular weight and non-disassociation in water. Such compounds include alkali earth metal phosphates of sodium, lithium, potassium and cesium combined at predetermined concentrations dependent upon the produce being treated. The produce remains immersed in or subjected to the composition in aqueous solution for a period of time in the range of 0.5 to 30 minutes and subsequently rinsed with potable water and dried and stored at a substantially reduced temperature.

Abstract: A method of cooking foods in vacuum packages, in which the food is encased in a plastic pouch, the pouch is evacuated of air and sealed under high vacuum, the package is immersed in a thermostatically controlled hot water bath to cook the food, then quick chilled and stored at 28.degree.-32.degree.F.

Abstract: A method of freeze treating a cooked egg product which does not result in substantial changes in the physical or chemical characteristics of the later thawed product, which method comprises immersing and retaining the cooked egg product in a bath of a liquid freezing medium for a relatively short predetermined period while the freezing medium is held at a temperature within the range of approximately 0.degree.F to approximately -325.degree.F.

Abstract: The preservation of metabolically active matter such as fruit, vegetables, meat, fowl, shrimp, fish, other food, cut flowers, cuttings, foliage plants and the like is disclosed, characterized by storage at controlled and correlated conditions of hypobaric pressure, temperature, humidity, air circulation and air exchange. A non-deleterious gas such as air is humidified by contacting it with heated water from a supply, and then the humid air is passed through, and when advisable, recirculated and/or rehumidified within a storage chamber containing the metabolically active matter. The relative humidity is maintained within the range of about 80 to 100% and the pressure is maintained continuously or intermittently at a selected value at least slightly higher than the vapor pressure of the water in the stored commodity.

Abstract: A heat-holding method and apparatus for heated food and the like wherein a closed, inner heat-holding compartment with a moisture supply has an outer jacket which conveys heated gases in an upward course of travel without the necessity of a forced air system about the top, bottom and side of the compartment in such a way as to provide substantially uniform heating about the food for extended periods of time and maintain a desirable moisture content for the food.

Abstract: A method of preserving foodstuffs by placing them in a container of given volume in which air at atmospheric pressure is present and selectively removing the oxygen from the air in the container while maintaining substantially atmospheric pressure therein is disclosed. According to the invention, a flow of air is established through the container by means of an external conduit in which the oxygen in the air is catalytically reacted with hydrogen gas concurrently generated and added to the air flow for at least a predetermined length of time after which the generation and addition of hydrogen gas is terminated when the hydrogen/oxygen reaction falls below a given level. Various embodiments of the apparatus for practicing the method according to this invention are described.

Abstract: The invention enables the production of fried potato products of greatly improved texture, flavor, and color from raw stock that exhibits excessive browning tendencies and which would normally yield fried products of excessively dark color. Typically, pieces of raw potato are pre-fried in edible oil for a short period, then leached with water. The leached pieces may be further processed in various ways, e.g., finish-fried, or par-fried and then refrigerated for distribution to the consumer or food service operator.