Abstract: Apparatus for cleaning, aerating and fumigating grain comprises chutes having screens therein over which the grain is passed. Conduits interconnect the chutes with a blower mechanism so that the grain to be cleaned is subjected to a vacuum which causes the fine debris, trash and the like to be passed through the screen. The fine debris is entrained in a stream of air and directed exteriorly of the grain storage structure. The conduits connected to the blower assembly may be detached from the grain cleaning chutes and connected to tubes inserted into the grain to permit heated gases and moisture to be removed from the stored grain. An air entrained fumigant may also be directed through the tubes into the grain for controlling insects and the like.

Abstract: A process is disclosed for forming an animal feed block from whey. By-product whey is concentrated to form a whey concentrate having a solids content of at least about 45%. A divalent cation containing material, such as calcium phosphate, is added to the concentrate. The pH of the concentrate is then adjusted to between about 4.0 and about 6.0, and preferably between about 4.6 and about 5.0. The concentrate can then be poured into a mold, such as a cardboard box. The concentrate is dried to form a feed block having a water content of less than about 32%. Additionally, a whey feed block is disclosed which is produced by the above-described process.

Abstract: In a process of manufacturing low oil fried potato chips, potato slices are fried in oil or fat at a temperature of from about 280.degree. F. to about 320.degree. F., and removed from the oil or fat when the moisture content of the potato pieces is from about 3% to about 15% by weight. The fried potato slices are then contacted with an oil-removing blast of hot air at a temperature of from about 250.degree. F. to about 350.degree. F. for from about 1 to about 10 minutes until the moisture content of the fried potato product is reduced to about 2% by weight. The low temperature frying and blast of hot air reduces the oil content of the final product.

Abstract: A process for the preparation of honey powder preserving its natural aroma substances comprises(a) kneading 1 part by weight of honey, 0.8 part by weight of starch, pre-hydrolyzed starch or flour and 0.1-0.3 part by weight of cyclodextrin to yield a homogeneous mixture, subjecting the mixture thus obtained to thermal treatment at 100.degree. C. for 20 minutes, disintegrating the hot product obtained after thermal treatment, drying the product at a temperature of 50.degree.-55.degree. C., for 10-50 hours, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate and grinding it to a powder; or(b) admixing 1 part by weight of honey with 6 parts by weight of a hot saturated aqueous cyclodextrin solution, freezing the homogeneous solution thus obtained, subjecting the product to lyphilization, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate to the lyophilized product and grinding it to a powder.

Abstract: The present invention provides a novel heat-treated tea. The heat-treated tea is obtained by placing green tea leaves in a tea drier, supplying the drier with dry air heated externally to 200.degree. to 300.degree. C. and heating the drier from outside to heat the tea leaves to 200.degree. to 300.degree. C. for 20 to 60 minutes. The tea obtained is brown in color and can be served by brewing in hot water as is done with the traditional green or roasted tea. It has special flavor and aroma different from the traditional teas. The extract of said heat-treated tea is effective in disinfection or preventing hung-over or stiff shoulder. Additional of said extract to wheat flour for making noodles and breads will improve the taste and quality of the product.

Abstract: A process for drying and/or preserving fruit, comprising:dehydrating fruit at a temperature of 55.degree. to 80.degree. C. for a period of about 16 hours until the water content of the fruit is about 40%;packing the so-dehydrated fruit into sterile containers, so as to minimize the amount of air in said containers, and hermetically sealing said containers;maintaining the hermetically sealed containers at a temperature of 75.degree. to 80.degree. C. for three to four hours;and then storing the containers at room temperature.

Abstract: A method for rapidly heat treating a cereal such as rice in at least two cyclones wherein the cereal is contacted for 10 to 15 seconds with hot gas at a temperature of 400.degree. to 600.degree. C. Substantially all the heat treatment occurs in the cyclones which provide conditions of extreme turbulence enabling the vaporization of water in the cereal to produce a substantially uniform microporous product. Quick cooking rice cookable in about six minutes may be produced very economically.

Abstract: A process of manufacturing a food product having a high protein content of good nutritional profile and substantially without fiber, fats, or oils is made from grain that has been malted and subjected to a mashing operation to remove fermentable sugars. The grain so treated is dried by microwave heating and is subjected to liquid nitrogen to reduce the temperature of the grain greatly while subjecting the grain to mechanical action to remove the husks. The fats and oils are removed by a solvent, after which the remaining granular material may be ground to a flour.

Abstract: A dry modified vital gluten composition which includes vital gluten modified by dispersing wet vital gluten in a food grade hydrophobic liquid in the presence of an edible emulsifier, reducing the pressure, elevating the temperature to about 65.degree. C. in a short period of time and separating the dried particulate gluten from the liquid, whereby the gluten is dehydrated and rendered substantially odorless, tasteless and more functional.

Abstract: The invention provides a method of producing an edible dehydrated meat product having a water activity level of between 0.7 and 0.85. According to the method 40-90% by weight of raw meat pieces are intimately mixed with 10-60% by weight of vegetable materials to form a stiff cohesive mixture adding during mixing one or more substances such as salt alone or salt in combination with dextrose, sucrose or fructose, or hydrolysed plant proteins to reduce or control the water activity in the final product. Thereafter the mixture is formed into a sheet or an extrusion and dried to produce a intermediate moisture product that is bacteriologically stable at a moisture content of 15-45%.

Abstract: Porous saccharide granules prepared by moistening saccharide granules and heating to crystallize the granules said porous granules having oil adsorbed therein and cake mixes and soups prepared with the use of said porous granules.

Abstract: Farinaceous product particles having properties comparable to those of bread crumbs are formed by continuously mixing the components with gaseous leavening in a plug flow mixer, extruding dough from the mixer; cutting the extruded dough into particles, heating the dough particles to surface dry the particles and stabilize the shape; and subsequently drying them to the desired moisture level. The dried particles are comminuted to the desired crumb size.

Abstract: A fruit dryer comprising a roller conveyor passing through an elongate drying chamber is disclosed. An air plenum having a plurality of transverse nozzle openings is disposed above the conveyor and directs a series of curtain-like air streams on the fruit below. The major portion of the air within the dryer is recycled by a fan while a smaller portion of said air is exhausted by a second fan. A heater heats both the recycled air and fresh air introduced as make-up for the exhausted air. A means is provided to rotate the individual rollers of the roller conveyor as the conveyor is advanced in order to expose all sides of the fruit to the air streams.

Abstract: A method for reducing the bacterial population of a blood powder having a moisture content of about 30% by weight or less, comprising heating the powder at a heating temperature of about 80 to about 160.degree. C. for a period of time to reduce the bacterial population of the blood powder so as to obtain blood products having a solubility of at least 50% without denaturing the blood protein. The blood product is useful for a foodstuff material and a rheological binding agent suitable for the improvement of the quality of a processed foodstuff.

Abstract: Dehydrating method for a root vegetable such as a radish, carrot, turnip and the like of which the root is used for food, by providing openings inside a portion of a root vegetable prior to application of a conventional dehydration process wherein moisture included deep inside a portion of a root vegetable can be dehydrated suitably without spoiling of flavor, efficacy ingredients or beauty of the surface.

Abstract: A novel apparatus and method are provided for drying or otherwise processing fish. The apparatus includes a generally prone or slightly sloped frame having an upper perforated bed or flake and a lower pair of parallel tracks or rails. An upright framework is disposed at one end of the frame and is adapted to run along the tracks or rails from that one end to the opposite end. A roller mechanism including a round or polygonal roller is rotatably and preferably removably mounted in the upright framework. A mesh material is secured at one end to the roller mechanism and is extended along the flake and is secured to the opposite end of the frame. Means are provided for simultaneously moving the upright framework along the rails from the one end of the frame to the opposite end of the frame while winding the mesh material on the roller mechanism.

Abstract: A perforated drum serves as a drying chamber into which moist particles are loaded. The drum is rotated about a horizontal axis to tumble the particles. Sonic energy and hot pulsating gas from a pulse jet engine are supplied to a plenum opening into the drum.The gas flows through the drum transversely to the axis and contacts the tumbling particles to dry them. A shroud encloses the drum. Moisture-laden gas exhausted from the drum is collected in the shroud and recycled to the pulse jet engine. Sonic energy escaping from the drum is reflected by the shroud back into the drum. The particles are continually exposed to pulsating hot gas and reflected sonic energy. Dried product is withdrawn from the dryer.

Abstract: A low temperature food drying process dries foods to the substantially absolutely dry state without deterioration by using a low humidity drying gas. This process comprises, in combination, the steps of (a) contacting a food with a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., to dry the food at a temperature less than 60.degree. C., (b) passing the water-containing gas discharged from the step (a) through an adsorbing bed capable of adsorbing water preferentially to effect dehumidification of the discharged wet gas to a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., (c) recycling the so regenerated low humidity gas having a dew point of -75.degree. to 0.degree. C. to the step (a) and using the regenerated gas for drying again, and (d) regenerating the adsorbing bed in which water has been adsorbed, whereby the food is dried to the substantially absolutely dry state.

Abstract: Method and apparatus for drying moisture-containing material by use of a vacuum tank as disclosed. The tank is partially filled with cold liquid, such as water, and the material to be dried is supported in the tank above the liquid surface. Surface condensing means are located inside the tank adjacent the tank bottom in the cold liquid which condensing means has a combined vapor inlet-liquid overflow conduit through which vapor which evaporates from the material to be dried enters and through which liquid in the tank may overflow. Condensate and liquid overflow are removed from the condensing means as by pumping means. Air is evacuated from the tank as by first filling the tank with liquid while venting air therefrom, then pumping liquid from the tank through said condensing means. Moisture which rapidly evaporates from the material to be dried is condensed at the surface of the cold liquid and in said condensing means, for removal thereof by pumping through the outlet therefrom.

Abstract: Solid particulate lysine-containing compositions which do not agglomerate in the presence of atmospheric moisture are obtained by mixing a concentrated lysine fermentation broth with an inorganic additive selected from (i) lime in conjunction with carbon dioxide, (ii) magnesium carbonate, or (iii) a mixture of (i) and (ii), and forming solid particles of the resulting mixture. The compositions obtained are suitable for addition to animal feed.

Abstract: A method for manufacturing dry and porous noodles used as a quickly cookable food, which comprises blowing circulatingly superheated water vapor, i.e. superheated steam, at 105.degree. C. to 180.degree. C. for several minutes through masses of steamed wet noodles which are continuously brought into a substantially sealed drying chamber, said superheated water vapor having been evolved from the interior of the steamed wet noodles in a boiling state, and heated by a heating means built in said drying chamber; and cooling the masses of dried noodles discharged from the drying chamber by an atmospheric air.

Abstract: A solvent extraction and desolventizing process is disclosed which removes substantially all flavor-bearing substances from a moist vegetable protein concentrate, provides a nitrogen solubility index (NSI) of about 6-15, a Bostwick flow value of less than 10, a water absorbency of the concentrate in the range of 270-350, and a penetrometer reading in the range of 7-30 mm so that said vegetable protein concentrate may be used as a protein-containing ingredient in prepared meats.The process includes extracting defatted vegetable protein flakes with an aqueous alcohol solution to remove soluble carbohydrates and flavors, leaving an extracted product having a moisture and volatiles content of about 50-70% by weight. The alcohol-extracted product which contains about 20-40% by weight water, is thereafter desolventized in a humid gas atmosphere with a relatively low gas temperature of less than about 260.degree. F. (127.degree. C.) for about 1-6 hours.

Abstract: An extruded defatted wheat germ food product has an expanded open-cell structure with a crisp, crunchy palatable nut-like flavor is stable in the presence of air at room temperatures. The product is produced by defatting wheat germ, increasing the moisture to 12-25% by weight, and extruding the moist wheat germ into atmospheric pressure, where the wheat germ is permitted to expand. The extruded product is dried to a moisture level below about 8%.

Abstract: A meat dehydrator is disclosed and process utilizing same for the preparation of dehydrated meat comestibles. The meat dehydrator comprises a circular pan member and a circular grill member contacting said pan and supported above a bottom surface of the pan. A cylinder member which opens upward and downward and has upper and lower rims is mounted on bracket means of the grill to thereby define a cylindrical dehydrating chamber above the grill and spaced apart from the grill to provide an opening between the lower rim and the pan member to allow air passage therebetween. A circular lid cover is also disclosed movably mounted at the upper rim of the cylinder member to define a top of the cylindrical chamber disposed below. The lid cover includes means for mounting a heating element to extend from the lid into the cylindrical chamber to provide the heat source for the dehydration of meat.

Abstract: Unbleached cake flour is heated at a temperature of 49.degree.-93.degree. C. for 1 hour to ten weeks to improve its baking properties. Starch is subjected to controlled swelling by heating in the presence of excess moisture at a temperature of 54.degree.-71.degree. C. Either treated material or mixtures of both may be substituted for unbleached flour in high-sugar baked good mixes to obtain improved baking properties such as texture, grain, volume, and eating quality.

Abstract: The membranes of citrus-fruit pulp-segments may be removed in a short time without using an acid liquid by a process comprises separating pulp-segments of peeled fruits from each other, heating the separated pulp-segments with hot water or steam and then immersing the pulp-segments in a solution of a mixture of alkali and phosphate.

Abstract: This invention relates to an improved pulp drying process for indirectly drying beet pulp which is characterized by the inclusion of a steam heated dryer of the type wherein the process steam used in the drying operation remains isolated from the vapors driven off the pulp so that the latter remain clean, uncontaminated and ideally suited for use in process heating. The invention also contemplates the removal of entrained solids from the evolved vapor prior to stripping the heat therefrom. A further refinement contemplates the inclusion of a preheating step wherein the pressed pulp is preheated preparatory to being dried.

Abstract: Quick-cooking white, brown, and wild rices are prepared by a process wherein the rice is soaked in water, cooked, and dried in a centrifugal fluidized bed drier while being tumbled at at least two different centrifugal forces.

Abstract: A method for processing grain to provide a flour or grit product suitable for human consumption and by-products suitable for use as animal feed and industrial products which includes forming a slurry of the grain with water and passing the slurry through a plurality of pump stages having turbine pumps equipped with turbine pump impellers to remove the husks from the grain kernels without cracking a substantial portion of the kernels. The slurry is then passed through a centrifuge to remove excess water, surface dried and passed through an aspirator to separate the husks from the grain kernels. The dehusked kernels are sent through a centrifugal impact cracker to break up the kernel and separate the germ and oil from the endosperm. The broken kernel pieces are then milled to produce flour.

Abstract: The process consists of making available the full contents of the rumen or paunch of commercially slaughtered cattle without any dilution or addition of substances thereto. Said contents per se are subjected to mechanical separation to remove up to 90% of the watery and liquid contents therefrom. The premium, relatively solid material left is in the form of clumps of matted fibers having other solids and semi-solids adhering thereto, such as cogulants, emulsions, and fat globules. Said matted and solid fraction is chopped or otherwise subdivided, rendering the separated particles more susceptible to the next vital step of flash-drying. Flash-drying of said fibrous, premium fraction is preferably carried out by a combined heating and conveying medium which applies a blast of high temperature air upon and through the divided fibrous fragments and particles while they are tumbled and dispersed. Such products contain protein (by weight) in a range from 10 to 12%; fats in range from 3.3 to 3.

Abstract: Roast and ground coffee in the form of high-sheen flakes and having improved extractability is disclosed. A process for preparing flaked roast and ground coffee of high sheen and improved extractability by passing roast and ground coffee through a roll mill operating at differential speeds and temperatures is also disclosed. The process comprises: passing roast and ground coffee through a roll mill wherein a first roll has a peripheral surface speed of 30 ft./min. to 850 ft./min. and a surface temperature of from 0.degree. to 140.degree. F and a second roll has a peripheral surface speed corresponding to from 2 to 8 times that of the first roll and a surface temperature of from 150.degree. to 300.degree. F.; and removing from said roll mill roast and ground flakes of high sheen and extractability.

Abstract: In making dried animal feed from substantially semi-fluid non-mouldable manure from poultry and other domestic animals the non-mouldable manure is converted into a mouldable product by mixing it with already dried manure and then moulding the product into particles of substantially equal size, which are dried by imparting to the particle a fluidizing movement by means of a flowing hot gas in a so-called fluidized bed.A plant for making dried animal feed from substantially semi-fluid non-mouldable manure from poultry and other domestic animals comprises a mixer with inlets for both the non-mouldable manure and already dried manure, a unit disposed after the mixer for moulding the mixed product into particles, and a container with a perforated bottom in which a fluidizing movement is imparted to the particles in a so-called fluidized bed.

Abstract: A process is described of making active dried yeast comprising drying crumbly yeast aggregates in a fluidized bed and, during the fluid bed drying, and before the yeast has a dry matter content of 80%, subjecting the aggregates to disintegration forces while they are fluidized and while the dry matter content of the yeast is from 50 to 70%, the disintegration forces being sufficient to break the aggregates down into powder but insufficient to break the yeast cells themselves.

Abstract: A process for the air drying of a food material, such as a proteinaceous material, is disclosed wherein the drying air is heated by direct contact with a burner in such a manner that the formation of undesirable residues in the proteinaceous material as a result of combustion products from the burner is substantially reduced. The burner is operated by feeding to it a fuel mixture containing a stoichiometric quantity of air for purposes of combustion to avoid the use of drying air for combustion. The burner is also operated to provide a heat output which is sufficient for drying of the proteinaceous material but which does not exceed 800,000 BTU/hr./lineal ft. of burner. The burner is also shielded from the drying air while operated at the necessary firing rate or heat output to substantially avoid aeration of the flame by the drying air.

Abstract: The drying method according to the invention provides first for the moistening of the material with juice pressed out from the material of an earlier run and the material is passed through a heat exchanger the heat of which is derived solely from the exhaust air of the main drying unit and subsequently pressing out the excessive moisture from the material before the main dryer.

Abstract: Bite-size pieces of fruit are prepared by a process wherein the fruit is partially dehydrated, puffed, and then heated to obtain a crisp outer surface thereon. The fruit is puffed by immersing it in a pool of liquid carbon dioxide under pressure and then rapidly releasing the pressure.

Abstract: This invention relates to improvements and methods of beneficiation of uric acid and primary salts of uric acid. The compounds are obtained by treating fowl excrement or waste material by means of first promptly collecting the waste material; removing the moisture therefrom, and then subsequently grinding and fractionating this material according to particle size. The method results in fractions of the original waste material which have increased concentrations of uric acid. The enrichment in uric acid concentration results in a material which is very suitable for final removal and treatment of the contained uric acid. A process for the extraction of high purity uric acid and primary salts of uric acid from the pretreated waste is also disclosed. The invention includes the utilization of the drying and sieving process of the waste material to obtain portions from the original product which is suitable for animal feed and supplements.

Abstract: A method for heating microbial cells includes contacting of the cells, which are in a suitable medium forming a dispersion therewith, with heated C.sub.3 -C.sub.8 hydrocarbons at preselected conditions of time, temperature and pressure sufficient for removal of the water. The dewatered cells are then suitably separated from the hydrocarbon heating medium whereby the cells are available for their intended use.

Abstract: A method and apparatus for evaporating and condensing moisture from a procession of prepared fruit and vegetable particles at subatmospheric pressures, to manufacture puffed, low-moisture food products.A series of stations of decreasing pressure and increasing temperature is established within the dehydrating apparatus, and the procession of food particles is led and guided by the apparatus to pass systematically from station to station of the series for dehydration treatment. As the particles advance through the series of stations of successively lower pressure, they encounter an oil temperature in each succeeding station which is higher, and a vapor head pressure which is lower, than in the preceding station. By the time leading particles have traversed all stations of the series, they have become puffed and dehydrated.

Abstract: Cellular food materials have been found to possess a relatively soft texture when they are frozen while under a gas pressure of greater than about 50 psig. This pressure freezing treatment also renders the foodstuff more permeable and porous, resulting in a product that will cook faster, can be dehydrated and rehydrated more quickly, and is more responsive to infusion or extraction processes.

Abstract: A cooker receives material from an auger and cooks same by circulating the material preferably while stirring same in a cavity or zone having heated air passed and recirculated through the cooking zone and the material. It has an inner perforated vessel surrounded by a second perforated vessel spaced from an outer imperforate vessel. An auger moves the material in a vertical fashion through the inner vessel and disperses and circulates same through the cooking zone between the inner vessel and the second vessel and is used to remove grain from the cooker. Heat is supplied to fresh air and preferably recirculating air from between the second vessel and the outer vessel, and the resulting heated air is forced into the inner vessel. It then passes outwardly through the inner perforate vessel and heats and cooks the material in the cooking zone, and then passes out through the second perforated vessel.

Abstract: The dutching of cocoa to obtain a product of rich homogeneous color and high sterility is accomplished by grinding a pressed cake made from cocoa beans, converting the ground mass into a coarse, free-flowing powder, mixing the powder with sufficient aqueous alkaline solution and desired additives to obtain a damp mass containing about 20-35 wt. per cent moisture and feeding this mixture into a combined cooker and pressurized extruder and then pelletizing the cooked composition. The pellets are formed by extruding the mass through appropriate dies and breaking off the rods to form pellets by interaction with a stationary plate. The preferable temperature range of the combined cooking-pressurizing step is 150.degree.-230.degree. F. and the preferred pressures are progressive to between 500 and 1300 pounds per square inch adjacent the extruding die.

Abstract: High protein active dried bakers' yeast having excellent gas production is prepared from yeast strains Ng 2031 and Ng 2103 having a protein content of 47 to 60%. Drying is carried out by dividing fresh compressed yeast into particles followed by contacting the particles with a stream of hot air initially at a maximum temperature of 160.degree. C until the yeast is dried to at least 85% dry matter content by weight in not more than 120 minutes. The air temperature is gradually decreased so that the temperature of the yeast does not rise above 50.degree. C. A swelling and/or wetting agent may be mixed with the yeast before drying.

Abstract: Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are ruptured to release their starch contents. The released starch alone or in combination with additional raw starch which is gelatinized after mixing with the dough are used to give the dough an adhesive character which will permit the eventually dried potato pieces to be reconstituted in water without loss of piece identity. After rupture of the potato cells the dough is maintained in a heated condition until formed into strips or pieces of the desired size after which they are dried. An alternative process employs raw starch as the principle means for obtaining the desired adhesive character in the dried potato pieces. In the alternative process the dough is processed and formed into the desired pieces or strips without heating and thereafter the raw starch is gelatinized by application of heat.

Abstract: Decaffeinated coffee of improved quality is achieved using a process wherein caffeine-containing green coffee is countercurrently extracted with a water solution of coffee solubles. The decaffeinated coffee removed from the extraction zone is treated to remove surface solids contained thereon and is then dried at temperatures not in excess of 200.degree. F. The critical combination of a specified lower limit of surface solids on the coffee prior to drying and the drying temperature has been found to result in a decaffeinated coffee product of improved flavor.

Abstract: Improved flavor of commercially decaffeinated coffee is accomplished by rapidly drying the wet decaffeinated beans with radio frequency heating the thermal and radio frequency energies required and the wavelength and duration of exposure to the same being sufficient to impart a porous structure to the bean without rupturing the same.

Abstract: A method is described for making active dried yeast in which the yeast is dried in a fluidized bed using warm air and in which the yeast temperature at the end of the process exceeds 50.degree.C.

Abstract: A hydration drying process is described for producing an improved free-flowing, non-hygroscopic food and/or beverage powder. The process involves the admixing of a juice concentrate with a predetermined amount of anhydrous dextrose in an agitating device until the desired degree of dryness is achieved. If desired, the rate of hydration of the dextrose molecules can be expedited by subjecting the mixture to a hydration enhancing step at a low temperature either during or after agitation of the mixture. When compared to conventional drying processes, the present invention is more economical, retains desirable volatiles, and develops negligible off-flavors during processing.

Abstract: Method of producing compacted, dehydrated, vegetable products of increased density comprising predrying without freezing morsels of a vegetable, the moisture content of the vegetable being thereby reduced to from about 7 percent to about 18 percent, substantially immediately after the predrying step compressing the predried vegetable at a temperature of about 110.degree.F. to 120.degree.F. and at a pressure of about 200 psi to 4000 psi, thereafter redrying the compacted vegetable mass to a moisture content of about 1 to 5 percent.

Abstract: Calcium-sodium-phosphates suitable for animal feed use are produced by heating a granulated mixture containing 1.75 to 2.25 moles calcium oxide and 1.25 to 0.75 moles sodium oxide per mole of P.sub.2 O.sub.5 for at least 10 minutes to between 600.degree. to 1,000.degree.C, while being subjected to vigorous movement and cooling to room temperature.