Abstract: A fluid bed coffee roasting system is disclosed and configured for roasting batches of coffee beans of varying sizes. In at least one embodiment, the system provides a roasting unit configured for roasting a volume of coffee beans, a chaff collection unit positioned and configured for drawing off and capturing any loose chaff released by the coffee beans within the roasting unit, and a cooling unit positioned and configured for receiving and cooling the coffee beans after they are removed from the roasting unit.

Abstract: An apparatus includes a receptacle configured to receive a container containing a substance for processing. The container includes a readable tag having processing information associated with the substance. The apparatus also includes a processing chamber operably coupled to the receptacle and configured to receive the substance and process the substance. The apparatus further includes a controller operably coupled to the processing chamber and configured to generate one or more processing instructions based on the processing information in the readable tag and further based on additional processing information received from a remote device. The processing is also configured to process the substance based on the one or more processing instructions.

Abstract: The present invention provides a method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a surface finish of at least a portion of the beverage ingredient tablet (20) to identify the beverage ingredient tablet; c) configuring one or more dispense parameters of the beverage preparation machine (30) based on the identification of the beverage ingredient tablet (20); and d) operating the beverage preparation machine (30) to dispense a beverage by contacting the beverage ingredient tablet (20) with an aqueous fluid.

Abstract: A method of reducing a temperature of at least one item including: transporting the at least one item on a moving substrate within an enclosure, the enclosure including at least one impingement apparatus; providing a coolant to at least one of a high pressure zone or a low pressure zone of the enclosure; circulating the coolant through the high and low pressure zones using a variable-speed gas circulation device of the impingement apparatus; directing impingement jets through openings in at least one impinger of the impingement apparatus toward the moving substrate disposed within the low pressure zone; and intermittently performing an operation on the at least one impingement apparatus during said transporting including: (i) reducing a speed of the variable-speed gas circulation device; (ii) vibrating the at least one impinger; and (iii) increasing the speed of the variable-speed gas circulation device.

Abstract: A coffee roasting apparatus is disclosed that comprises a compartment for holding coffee beans; a roasting element for roasting the coffee beans in said compartment; a controller for controlling the roasting element; and a sensor for monitoring a total amount of volatile organic compounds (VOCs) released by said coffee beans during roasting and providing the controller with an indication of said monitored amount. The controller is adapted to receive an indication of the total weight of the coffee beans in the compartment and control the roasting element as a function of the indication of the monitored total amount and the indication of the total weight, said function defining the total VOC release characteristics of said coffee beans during roasting. A coffee brewing apparatus and coffee roasting method are also disclosed.

Abstract: [Object] To provide a food product that exhibits excellent solubility, such as solid milk. [Means] The above purpose is achieved by a food product having a top surface (4) including a flat area (2); a bottom surface (8) including a flat area (6) parallel to the flat area (2) on the top surface; and a recess (10) formed on the top surface (4) and a recess (12) formed on the bottom surface (8), wherein when the food product has both the recess (10) formed on the top surface (4) and the recess (12) formed on the bottom surface (8), the total of the largest depth du (14) of the recess (10) on the top surface and the largest depth dd (16) of the recess (12) on the bottom surface is 30% or larger of the thickness w (18) of the food product.

Abstract: An apparatus for making food chips, comprises a source of heat, and a conveyer belt arranged such that, when in use, food chips are held between the belt and the heat source at least a part of the path of the belt, and wherein the belt is steam permeable. Also, a method for making food chips comprising feeding sliced mono layered food between a steam permeable conveyer belt and a heat source and guiding steam from the food through the steam permeable belt.

Abstract: A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in the roasting chamber, to a temperature beneath which the beans give off smoke, while at the same time incinerating smoke removed from the roasting chamber. A purge gate in ducting between the cyclone separator and the roasting chamber is opened to allow the flow of ambient air into and through the roasting chamber while blocking flow out of the cyclone separator, so that ambient air is directed through the roasting chamber. The smoke and any airborne particulate material from the roasting chamber are carried into the heating chamber and through the incineration tube, where they are incinerated. Preferably the system and process are operated automatically by a computer and programming.

Abstract: A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in the roasting chamber, to a temperature beneath which the beans give off smoke, while at the same time incinerating smoke removed from the roasting chamber. A purge gate in ducting between the cyclone separator and the roasting chamber is opened to allow the flow of ambient air into and through the roasting chamber while blocking flow out of the cyclone separator, so that ambient air is directed through the roasting chamber. The smoke and any airborne particulate material from the roasting chamber are carried into the heating chamber and through the incineration tube, where they are incinerated. Preferably the system and process are operated automatically by a computer and programming.

Abstract: A ham product and method for production thereof described herein separate bone-in hams into smaller pieces. Accordingly, pieces of bone-in ham, even those spirally-sliced, will be available to consumers in smaller portions. Unlike conventional methods, however, the ham product provides three or four pieces of essentially equal size that each have a nearly equal meat-to-bone ratio. Furthermore, when a spiral cut ham is separated into pieces, each piece includes a portion of the femur and retains attachment of the slices to the femur so that the slices stay intact during handling and packaging and so that the pieces retain the natural shape and easy handling desired by consumers.

Abstract: A coffee dispensing device is provided with a transport device that couples various components for the processing of unroasted coffee beans together. For example a roaster may be coupled to a grinding and brewing device to enable the transfer of roasted coffee beans between the roaster and grinder/brewer. Also, the transport device may transfer the roasted coffee beans from a roaster to an output port so that roasted coffee beans may be obtained. An automated coffee transaction device (ACTD) is also provided to automate aspects of the purchasing of coffee. A service delay projection calculator is also provided to estimate the expected wait time of a customer entering a queue.

Abstract: Fish dehydration apparatuses, methods, and products thereof are disclosed. A fish dehydration apparatus may include an oven body, a fish suspension system, a heat source, a blower fan, and an air circulation duct. The fish suspension system may be configured to suspend fish in a substantially vertical position so that oil and other unwanted liquids may naturally drip from the fish during the dehydration process. The fish oil may be collected using a drainage system and moisture may be extracted from the internal environment using a demoisturizer. An oven controller may also be used to monitor the dehydration environment and control the heat source and blower fan during the dehydration process.

Abstract: The present invention relates to microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 35% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products.

Abstract: A process for drying a particulate plant material for use in a food product is provided which includes the step of subjecting the particulate plant material suspended in a fluid stream to an elevated temperature to dry the particulate plant material. The invention also provides food products comprising said dried particulate plant materials.

Abstract: The present invention relates to a microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 25% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products.

Abstract: A method for producing granules made from malt extract is provided. The method provides for producing granules continuously or in batches under the prevention as much as possible of non-uniform temperature distributions in the production process. Simultaneously, the controllability of the granulation in the production is improved. This is realized by linking thermal conditions in the spraying zone and the temperature conditions in other region of the apparatus. This is achieved such that the supply of the heated process gas for drying is realized exclusively in the spraying region. The reliable supply of particles into the spraying region is performed through the special geometric configuration of the apparatus under the use of gravity.

Abstract: A coffee bean roasting apparatus for commercial application, which provides uniform roasting of coffee beans under conditions of accurate control of product properties and without risk of damaging of the beans. This is achieved by roasting the beans in a fluidized bed of hot air directed to the beans contained in a cylindrical roasting chamber through a plurality of nozzles located in the roast chamber plenum and oriented in a tangential direction to imaginary concentric circles inside the contours of the tapered distribution plate that separates the roast chamber from the roast chamber plenum and supports the aforementioned nozzles. A predetermined pressure of hot-air blower and tangential direction of the nozzles provide movement of the entire mass of fluidized coffee beans during roasting in a circular direction as a unity substantially without relative movement of the beans with respect to each other and with excellent and uniform heat-transfer conditions between the beans.

Abstract: A method and apparatus for pan roasting a mass of green coffee beans at rest by heat conduction from the pan bottom to the beans mass. A glass cover and smoke filter closes the roasting chamber. A radial blower operates at slow speed to draw ambient air and vacate smoke from the chamber to permit visual monitoring of roasting beans. Periodically, the fan can operate a high speed for a short time to mix or swirl the bean mass without substantial cooling them. The blower can sequence through high and low speed cycles until roasting completes and heating ceases. A high speed cool down phase removes remaining chaff, smoke, and quick cools the beans to preserve freshness. Electric power drives the blower and resistant heating element. The system enables the operator to use appearance, sound, smell, and time to determine roasting completeness.

Abstract: The invention relates to a process for the granulation of an animal feedstuffs additive comprising amino acids or vitamins in a circulating fluidized bed, wherein the additive is preferably a fermentation product and optionally comprises further constituents from the fermentation broth.

Abstract: A method of processing coffee beans in which green coffee beans are roasted and roasted coffee beans are obtained, wherein the green coffee beans are brought into contact with a high-temperature, high-pressure fluid and the roasting process is performed.

Abstract: A method and apparatus for pan roasting a mass of green coffee beans at rest by heat conduction from the pan bottom to the beans mass. A glass cover and smoke filter closes the roasting chamber. A radial blower operates at slow speed to draw ambient air and vacate smoke from the chamber to permit visual monitoring of roasting beans. Periodically, the fan can operate a high speed for a short time to mix or swirl the bean mass without substantial cooling them. The blower can sequence through high and low speed cycles until roasting completes and heating ceases. A high speed cool down phase removes remaining chaff, smoke, and quick cools the beans to preserve freshness. Electric power drives the blower and resistant heating element. The system enables the operator to use appearance, sound, smell, and time to determine roasting completeness.

Abstract: A roaster for roasting coffee beans includes a roasting chamber having a top and a bottom for holding coffee beans when the beans are being roasted, a cover seated on the top of the roasting chamber and a base on which the bottom of the roasting chamber is seated. A device is provided in the base for supplying airflow into the roasting chamber. A controller controls the airflow supplying device to generate a roasting temperature inside the roasting chamber that tracks a predetermined temperature curve. The temperature curve includes a first stage in which the roasting temperature is set to a first predetermined level for a first predetermined time period, and a second stage in which the roasting temperature is set to a second predetermined level that is higher than the first predetermined level.

Abstract: The invention relates to a novel process for the crystallization of xylitol by contacting a xylitol solution with particulate xylitol suspended in a gas, drying the material to produce a multitude of microrystals and conditioning the material into an agglomerated product. The invention also relates to a particulate crystalline xylitol product having novel properties, to the use thereof in confectionery, foodstuff pharmaceuticals and oral hygiene products, and to special products comprising the same.

Abstract: Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.

Abstract: Heat treated cereal grains can be obtained from cereal grains by a process, wherein the cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has different velocity components; the grains obtained result after milling in a flour with: 25-80% damaged starch a water binding capacity of 1.5-6 g/g an initial gelatinization temperature of more than 50° C. particle size of 1-200 &mgr;m.

Abstract: Coffee beans and the like are roasted in an enclosed, pressurized roaster under conditions which provide rapid heat transfer and close control of roasting time-temperature profiles. The roasting chamber desirably has a bottom screen, a top screen and a shutter adapted to momentarily occlude flow through the various portions of the top screen. Roasting gas passes upwardly through the beans, entrains some of the beans and forces them against the top screen. The beans drop back into the chamber when the shutter occludes a particular portion of the top screen holding the beans. Time-temperature profiles can be controlled by monitoring process conditions such as inlet and outlet gas enthalpies.

Abstract: A roasting apparatus for roasting nuts, cocoa beans, coffee beans, and other small food stuffs comprising a base, a motor and afterburner assembly attached to the top of the base on one side thereof, a roasting assembly attached to the top of the base on the other side thereof, and a top cover assembly removably attached to the tops of the motor and afterburner assembly, and the roasting assembly.

Abstract: The present invention relates to a grain roasting apparatus in which a blower is installed at one side of a body having a support at a lower portion of the same, a heated air flow path is installed in the blower, a heater is provided, a peel collecting port and a discharge port are installed at the other side of the body, rotation portions are installed in an upper portion of the heated air flow path and an upper portion of the discharging port, respectively, a rotary drum is installed in the rotation portions, rotation members are rotated together with the rotary drum, the rotary drum is inserted into the rotation members, the rotary is installed eccentrically about a rotation center, support portions are installed opposite each other at both ends of the same, a heated air flow port having a net and connected with the heated air flow path is protruded from one side of the support, the heated air inlet is inserted into an insertion portion of the rotary port, respectively, and is supported therein, a ring gea

Abstract: A method for treating items as the items move along a trough, such as for freezing, drying, or baking food items, includes the steps of placing an item to be treated in an inlet end portion of a trough having sides, a top, and a perforated bottom, the perforations making up between about 0.5% and about 20% of the bottom of the trough. A treating gas is forced through the perforated bottom at a velocity through the perforations and a volume sufficient to elevate and float the item above the bottom of the trough. The item moves along the trough, such as by gravity in an inclined trough or by action of the treating gas against the item, as the treating gas flows against the bottom, around the sides, and over the top of the item to treat the item. The item is left in the trough for a period of time sufficient to complete the desired treatment.

Abstract: The invention is a distributed airways airflow dryer system for coffee beans and other such bulk crops. The interior volume or container of the dryer or dehydrator system that holds the bulk crops, is filled with an airways network structure that provides uniformly distributed open wall airflow passageways in the bulk crops. The airflow passages communicate with airflow openings in the walls or bottom of the container, to divide and admit the drying airflow into and through the full volume of the bulk crops as a large number of individual airstreams. Corrugated, ribbed, or cross-ribbed airflow plates are preferred embodiments that provide narrow open grooves or channels that expose the beans or kernels of the bulk crop directly to the airflow. This results in faster drying and greater uniformity of the drying effect on the full volume of the bulk crops.

Abstract: An apparatus for treating items such as for freezing, drying, or baking food items, includes an inclined track or trough with a perforated bottom through which pressurized treating gas flows to raise the item and hold it suspended above the bottom of the trough to allow the item to move by gravity down the trough as the treating gas, such as a cooling or refrigerating gas when the item is being cooled or frozen or a hot gas when the item is to be cooked, flows under, around, and over the item to be treated to thereby treat such item. It is preferred that the trough be a spiral trough surrounding a chamber containing pressurized treating fluid which flows from the chamber into a plenum under the perforated trough bottom, through the perforations and around the item and then out of the trough. The items can be stopped in the trough so that they remain for a predetermined treatment time.

Abstract: A method for treating items as the items move along a trough, such as for freezing, drying, or baking food items, includes the steps of placing an item to be treated in an inlet end portion of a trough having sides, a top, and a perforated bottom, the perforations making up between about 0.5% and about 20% of the bottom of the trough. A treating gas is forced through the perforated bottom at a velocity through the perforations and a volume sufficient to elevate and float the item above the bottom of the trough. The item moves along the trough, such as by gravity in an inclined trough or by action of the treating gas against the item, as the treating gas flows against the bottom, around the sides, and over the top of the item to treat the item. The item is left in the trough for a period of time sufficient to complete the desired treatment.

Abstract: An apparatus for puffing granular material, in particular cereals and legumes, has a heating apparatus for preheating the granular material and a puffing reactor for puffing the material. For effective, fast, and uniform heating of the material, it is proposed that: the heating apparatus have a free jet fluidized bed without a flow impact floor in which a batch of the material to be heated can be acted upon, in a preheating operation synchronized with the puffing process and proceeding batchwise, by a heat-carrying gaseous medium.

Abstract: Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.

Abstract: A roasting device is designed to fit and operate inside a conventional, general purpose, home oven. The roasting device utilizes the heating and exhaust system already in place for the oven allowing the roasting device to be substantially less complex and less expensive than existing coffee roasting systems. The roasting device includes roasting chamber or drum for containing the coffee beans. The roasting chamber has a first and a second end and a substantially cylindrical sidewall. The substantially cylindrical sidewall includes a plurality of perforations uniformly distributed along its length. The perforations allow the heat from a conventional home oven to reach the circulating coffee beans during roasting thereby producing evenly roasted coffee beans. The coffee beans discard chaff during roasting that is expelled through the perforations to a tray positioned underneath the roasting chamber. The first and second ends are substantially concave for preventing the coffee beans from adhering to the ends.

Abstract: A two stage coffee roasting process includes a first stage, green coffee beans are roasted for 5-15 minutes to a roast color of 30-50 Lu. In a second stage, the beans are further roasted for ½-3½ minutes to a roast color of 4-19 Lu. The roasted beans have a reduced density in the range of 0.27-0.38, and a roast color of 4-19 Lu. Analysis of sulfur compounds in the coffee aroma reveals a high level of methylmercaptan, a key compound for the pleasant aroma of freshly roasted and ground coffee. Coffee beans roasted in accordance with the present invention have a generally high titratable acidity at a given density and roast color.

Abstract: A roaster and method for roasting utilizing a tangential flow reducing structure which directs and guides airflow from a blower device into a roasting vessel with minimal swirl and circular flow. The tangential flow reducing structure is preferably one or more baffles, and is preferably located within a plenum in the base of the roaster. More preferably, the roaster has a number of substantially vertical baffles channeling airflow into a vertical and reduced-swirl flow entering the roasting vessel. The roaster also preferably has a unique connection between the roasting vessel and a base upon which the roasting vessel rests, with a flat washer-shaped gasket maintaining a fluid tight seal between the roasting vessel and the base. To tighten the seal, the roaster also preferably includes a cover which is pivotably attached to a support structure supporting the cover in position over the roasting vessel when the roasting vessel is on top of the base.

Abstract: A roasting device is designed to fit and operate inside a conventional, general purpose, home oven. The roasting device utilizes the heating and exhaust system already in place for the oven allowing the roasting device to be substantially less complex and less expensive than existing coffee roasting systems. The roasting device includes roasting chamber or drum for containing the coffee beans. The roasting chamber has a first and a second end and a substantially cylindrical sidewall. The substantially cylindrical sidewall includes a plurality of perforations uniformly distributed along its length. The perforations allow the heat from a conventional home oven to reach the circulating coffee beans during roasting thereby producing evenly roasted coffee beans. The coffee beans discard chaff during roasting that is expelled through the perforations to a tray positioned underneath the roasting chamber. The first and second ends are substantially concave for preventing the coffee beans from adhering to the ends.

Abstract: Bulk material formed by a multiplicity of individual moving particles is heat-treated by directing a light beam into an observation volume of the material and generating light reflections off at least one particle in the observation volume. A characteristic of the light reflections which is indicative of a desired extent to which the material is to be heat-treated is identified and the material is subjected to a heated environment and thereby heat-treated. The light reflections are monitored for the characteristic, and subjecting the material to the heated environment is ended in response to detecting the characteristic of the light reflections.

Abstract: A process and apparatus for the drying or kilning of malt in a substantially continuous operation. The malt is transported through one or more separate drying zones by means of fluid bed dryer units at which time tempered or conditioned air at a predetermined temperature and moisture content is passed through the malt to effect a drying of the malt. The rate of malt movement through the drying zones is varied according to the moisture content of the malt at predetermined points in its travel whereby to achieve a desired drying rate and moisture content in the malt as it travels through the various drying zones. Sulfur dioxide gas is selectively infused with the air in the drying zones to minimize carcinogens within the malt. Optional treatments are provided for the malt as it passes through the drying zones, including subjecting the malt to a vacuum to facilitate moisture removal and to effect a sanitizing of the malt.

Abstract: An exhaust particle and particulate containment system for a coffee roaster comprises a filter chamber for exhaust coffee roasting by-products including chaff and smoke particulates and oils is comprised of a screen for separating chaff from the exhaust coffee roasting by-product effluent and a filter for containing chaff and removing smoke particulates and oils when the screen is in a closed position.

Abstract: A method for roasting granular material, such as nuts and coffee beans, and an apparatus therefor where the granular material is roasted with the aid of a mortar-shaped roast pan. The roast pan itself is heated up by hot air which is introduced into a hollowed portion of the pan and further the hot air is sent onto the surface of the roast pan through gaps provided at the bottom portion of the pan at an inclined angle compared to the radial direction of the pan. The granular material is roasted in an effective manner both by the heat radiated from the roast pan itself and by the heat of the hot air sent onto the surface of the pan, while being woven on the roast pan by the hot air sent at the inclined angle.

Abstract: An improved, non-fried expanded snack product is provided which is fabricated by extruding ingredients comprising a pasta flour followed by subjecting the extrudate to a two-step drying process. The extrusion process preferably makes use of a twin screw extruder and a slow screw rotation rate. Prior to each drying step, the product is agitated in air in order to reduce clumping of the wet material. The air agitation of the product should be carried out at temperatures which are less than the temperatures utilized in each of the drying steps, and preferably at ambient temperatures. The drying steps are preferably carried out in two separate drying apparatuses, and the air agitation comprises air conveying the product to each of the drying steps. A preferred air conveying device is a conventional cyclone separator.

Abstract: A roasting apparatus for coffee beans comprises a housing and a horizontal drum on the housing rotatable about an axis with an opening on a first end thereof for receiving and discharging beans and a plurality of openings on a second end opposite the first end of size sufficient to pass air and insufficient to pass the beans. The apparatus includes a heater in the housing capable of heating the drum to roast the beans and a fan adapted to move air through the first and second ends of the drum. A pair of doors pivotally mounted on a common hinge between the fan and the drum are movable between a closed position during roasting substantially blocking passage of free flow of air through the drum and an open position permitting free flow of the air once the beans are sufficiently roasted. A chaff collector is secured to the housing at an end opposite the drum first end. The collector has a plurality of openings of size sufficient to pass air and insufficient to pass chaff from the beans.

Abstract: A method for removing salt and water from a fish meal production process stream without sacrificing fish protein solids that are to be recovered as final product. Fish oil and fish protein solids are allowed to separate from water in the process streams, allowing for the removal of water and dissolved salt without the removal of substantial amounts of fish protein solids.

Abstract: In injection of steam, gas, liquid or a powdered or granulate product into a fluid in an injection apparatus having a substantially disc-shaped rotor (53), a product inlet (50) and a central product outlet (57), the injection is carried out in an annular injection zone above the disc-shaped rotor (53) at a distance from both the circumference and the center of the rotor (53). The fluid product which may be a liquid with considerable variation of dry solids content and viscosity is exposed to a radial displacement effect as well as a tangential dispersion effect.

Abstract: A roasting system includes a roasting chamber having an air infeed vent for receiving air and a flue for directing exhaust air from the roasting chamber. An air reconditioning system coupled between the air infeed vent and the flue eliminates the need for external venting. The air reconditioning system includes a heater for heating the air received in the roasting chamber through the infeed vent and an air filtering system. A fan draws the exhaust air from the roasting chamber, passes the exhaust air through the air filtering system and past the heater and then recirculates the filtered and reheated air back into the roasting chamber. Continuously filtering recirculated air allows the roasting system to be placed in retail coffee shops without requiring external ventilation or producing objectionable odors.

Abstract: An improved process for cooking foodstuffs, e.g. french fried potatoes from a cold initial state, in a hot air oven with a steam phase and a roasting phase, includes the following steps: preheating a refining chamber to a predetermined temperature, introducing the foodstuff to be cooked into a basket mounted for rotation within the refining chamber, switching on a basket-rotating drive, switching on a hot air fan, reheating the refining chamber, refining the foodstuff in the refining chamber, part of the water contained in the foodstuff passing into the ambient atmosphere within the refining chamber, thereby creating an atmosphere of increased moisture (steam phase), replacing the moist atmosphere with relatively drier hot air, thereby beginning a roasting phase, and switching off the heating, fan, and basket-rotating drive when cooking is completed.

Abstract: An improved apparatus for separating chaff from coffee and cocoa beans is designed for use in combination with either the hot air blowing base of the common household consumer appliance, the electrical popcorn popper or the larger volume coffee roasters. The apparatus comprises a hopper having an open top, an open bottom mountable over the hot air blowing base of the popper for roasting beans, at least one exhaust gas outlet, a transparent or translucent lid for covering the top and allowing the user to observe the color of the roasting beans and a screen mounted over the exhaust gas outlet. The screen is coated with a material that causes its surface to become electrostatically charged during the bean roasting process. In addition, a protective outer coating is deposited to completely cover the dielectric material to prevent this material from being destructively removed or electrochemically altered by the chemicals in cleaners for the lid.

Abstract: A process for the preparation of an animal feed supplement based on fermentation broth is disclosed, wherein the supplement contains wholly or predominantly a fermentation product and the other constituents of the fermentation broth, which is characterised in that the fermentation broth is granulated, compacted and dried in a fluidised bed in one step whilst a sufficient amount of energy to obtain a desired particle diameter and a desired bulk density is introduced into the fluidised bed by mechanical device in addition to the energy required to produce the fluidised bed. As a result of this, it is possible, inter alia, to prepare continuously, in a single process step, granules conforming to specification of additives such as lysine, threonine or tryptophan using, in particular, raw fermentation broths as starting substance.