Abstract: Water is circulated in the processing of food products, such as rice, and in quantities sufficient to avoid undesirable clumping within processing machinery. Further, recycled water produced during the processing of food products is recirculated and reabsorbed by the food products. A portion of the water which contains cooked starch is drained off, and the remainder is recirculated in the processing of additional food products. In one application, a method and apparatus for recirculating water in the processing of rice is provided, whereby the ratio of the amount of water used and/or excreted in the processing of the rice as compared to the amount of cooked rice is less than or equal to about 3:1 by volume.

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 acheive 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: Foodstuff pellets are puffed by radiantly heating the pellets in a chamber to cause a rapid rise in the chamber temperature to a temperature sufficient for puffing, and once this temperature has been reached, a fluidizing flow of air is created and maintained within the chamber to agitate, move and suspend the pellets within the chamber while maintaining the puffing temperature causing uniform puffing of the pellets. After puffing of the pellets, the radiant heating is discontinued while the fluidizing flow of air continues to cool the puffed pellets.

Abstract: A bed plate for a fluidized bed defines a plurality of substantially uniformly distributed openings therein for allowing fluidizing gas to flow upwardly through the plate. The openings are divided into pairs and directed and shaped so that the gas flows through the openings of each pair are directed in converging relationship, thereby to create a resultant flow component which is directed towards a discharging position of the fluidized bed. The desired resultant flow component may be obtained by properly selecting the direction and shape of the openings in each pair of openings. The gas flows through the openings in each pair may, for example, define an angle of 60.degree. to 120.degree. therebetween.

Abstract: A coffee roaster oven chamber wherein coffee beans are heated and intermixed in a fluidized bed is fabricated as a unitary structure from a transparent material that allows incandescent coils to radiantly heat coffee beans while they are concurrently heated by air heated by the same coils. In a preferred embodiment the oven chamber is fabricated from glass as a single piece structure which may be removed from the coffee roaster for adding or removing coffee beans and cleaning.

Abstract: A coffee roaster which roasts coffee beans in a removable oven chamber employing both radiant and convection heating techniques while the beans are continually intermixed in a fluidized bed rotating in the horizontal plane. Roaster control means are provided to terminate the roasting process by quenching the beans and oven chamber with relative cool air while maintaining the beans in a fluidized bed to avoid scorching or further roasting by the residual heat of the coffee bean mass. The oven chamber is provided with an insulated handle to facilitate its removal from the heating chamber for dispensing roasted coffee beans. It includes an upper transparent section through which the roasted charge of beans may be viewed to thereby facilitate poring beans from the removed chamber.

Abstract: The present invention relates to a substantially intact proteinaceous particulate material that is effective as an oil spill dispersant composition. In a preferred respect, the invention is a grain product (such as oats) from which lipids are removed through organic solvent extraction. When such compositions are applied to an oil spill, they will adsorb oil, emulsify it, and finally disperse the oil with high efficiency. Moreover, the compositions are substantially non-toxic.

Abstract: Raw cacao beans are heated in hot water or water vapor containing an acidic, alkaline or alcoholic substance without being subjected to fermentation or after being slightly fermented, whereby enzymes contained in the beans are inactivated, or microorganisms present on the beans are destroyed, nibs of the beans being thereby prevented from undergoing a color change.This method enables production of white cacao nibs, and it is thus possible to prepare white chocolates and other varieties of food having good flavor and taste by using such cacao nibs.

Abstract: A roasting system and method for avoiding contact between food to be roasted and combustion materials, in which a heat exchanger is heated by a heated flow from a combustion chamber and the heated flow exhausts through an exhaust outlet associated with the heat exchanger. To avoid food contact with the heated flow, an intake air flow duct draws in outside air and conveys the drawn-in air past the heat exchanger free of contact with the heated flow or heated material forming the heated flow for heating the drawn-in outside air by induction. A surround chamber surrounding the combustion chamber in heat exchange relationship therewith is connected with the intake air flow after it is heated by the heat exchanger for conveying the heated intake air flow to the surround chamber for heating thereof the surround chamber by heat from the combustion chamber, then the heated air flow is conveyed to a roasting chamber for heating the food.

Abstract: The inventive method and apparatus suggests guiding the pasta directly into a drying climate after exiting from the die. Pasta strands of short goods are fed directly into the drying device from the extrusion die. The pasta strands can be cut either directly at the extrusion die or subsequently into packaging lengths after drying by means of an additional cutting device. It is possible to operate only the initial drying in this way, particularly to heat up the goods and then to carry out the final drying in a manner known per se, e.g. by portions. However, it is also possible to carry out the drying in its entirety, i.e. the pre-drying and final drying, according to the invention, particularly for short goods. The goods can be intensively dried at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying from 15% to less than 13% product moisture.

Abstract: Spherical baked goods, such as, cookies, crackers and snacks, are produced on a mass production basis by feeding a farinaceous dough or other food composition to one or a plurality of dies which shape it into ropes. The shaped extrudate ropes obtained from each die are cut by a cutting means, such as, a reciprocating cutter, which severs and shapes the rope into substantially spherical, cylindrical or rounded pieces. The doughs which are cut into substantially spherical, cylindrical or rounded pieces can be raw, partially cooked or baked, or fully cooked. A spherical or rounded shape is maintained or obtained upon subsequent baking or leavening of the substantially spherical dough pieces by continuously moving them relative to the oven conveyer so as to avoid flattening of the dough piece due to spreading. The baked pieces are sufficiently rounded or spherical so as to permit continuous application of confectionery coatings of substantially uniform thickness by pan coating techniques.

Abstract: A roaster for coffee beans or the like admits the beans into a roasting air stream (31, 23, 32) at an air stream entrance (24). The air stream transports the beans from entrance (24) in an air stream path (26, 36) to an altitude (36) from where they are directed to return to entrance (24) by falling into a hopper having side wall (13, 14) and a constriction (22) which controls the rate of admission of the beans into the air stream. In preferred embodiments the beans are admitted into a horizontal air stream with a component of velocity in the air flow direction and roasting air is also admitted to the hopper directly (46) or indirectly (44, 45) via wall perforations (19, 20).

Abstract: This invention relates to an improved process for preparing reduced density roast coffee beans. The improved process comprises predrying green coffee beans to a moisture content of from about 0.5% to about 10% by weight, fast roasting the beans, and cooling the roasted beans. The resulting roasted beans have a Hunter L-color of from about 14 to about 25, a Hunter .DELTA.L-value is less than about 1.2 and a whole roast tamped bulk density of from about 0.28 to about 0.38 g/cc. The resulting roast coffee beans are more uniformly roasted than traditional reduced density coffee beans.

Abstract: A spray drying mechanism for agglomerating food powders in which a standard spray dryer having a drying chamber is used. Spray nozzles extend into the drying chamber and are supplied with an agglomerating medium which the spray nozzles spray into the drying chamber. Powdered food supplying mechanism is provided for directing the powdered food against the agglomerating medium being sprayed from the spray nozzle into the drying chamber in order to agglomerate the powdered food. The agglomerating medium is sprayed in the drying chamber in a cone-shape configuration and the powdered food is directed against the cone-shaped configuration of the agglomerating medium.

Abstract: A process is provided for drying products in divided form, particularly cereals, and an apparatus for implementing this process. This process is based on the principle of placing the material to be dried (cereal grains, food grains, food seeds, etc.) in suspension in a gaseous stream forming the hot drying fluid. In accordance with the invention, alternate steps are provided for drying and sweating the material during treatment, the sweating involving absence of drying fluid flow about the grains. An apparatus for implementing this process includes a casing with vertical axis in which is mounted at least one perforated horizontal plate supporting the fluidized bed, a blade being movable perpendicularly to the plate, two side hoppers with mobile bottoms being associated with each plate, a blade being mounted in each hopper.

Abstract: Disclosed herein is a coffee product which when brewed is characterized by having a reduced bitterness and improved freshness retention or brew holding quality. The coffee product is produced by an ultrafast roasting process wherein a blend of green coffee beans is roasted to a specific color preferably using a fluidized bed roaster at temperatures of from about 550.degree. F. (288.degree. C.) to about 750.degree. F. (399.degree. C.) for 30 to 120 seconds. The roasted coffee is quenched with air or inert gas, and ground or flaked.

Abstract: A method of conditioning an oil seed for removal of the hull therefrom for subsequent processing of the meat portion of the oil seed. The method includes a step of passing the oil seed, under the influence of gravity, downwardly through a plenum (26) of an oil seed conditioner (18). A gas is introduced into the conditioner (18), proximate a lower end thereof, through an inlet (32). The gas passes upwardly in a counter-current relationship to the downwardly passing oil seed. A plurality of staves (24) are disposed within the plenum (26) and extend thereacross. Consequently, as the oil seed passes downwardly through the plenum (26) it engages and bounces off the staves (24). Downward movement of the oil seed is retarded by the upward flow of the gas and the staves (24). The impacting of the oil seed against the staves (24) effects loosening of the hulls, and the extended period of time the oil seed is maintained within the plenum (26) facilitates crisping of those hulls.

Abstract: Non-fried, oil-free, instant cooking dry noodles are produced by the following process: (a) partially gelatinizing a noodle dough; (b) forming said partially gelatinized dough into discrete pieces of the desired shape; (c) surface drying said pieces, if necessary; and (d) suddenly vaporizing remaining moisture to expand the interior of the noodle and create a porous structure. These noodle products are precooked and can be prepared simply by immersing them in a hot edible liquid for a short period.

Abstract: A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to dissolve only water-soluble protein and sugar products, filtering the slurry and drying the solid product thus obtained to provide a novel fibrous natural product. The latter is useful as an additive for edible food products such as bread, muffins and pasta to increase the fibrous content thereof.

Abstract: Coffee is produced by first suspending a bubbling bed thereof under conditions which avoid popping in a heated medium wherein the heating gas is present in excess of 10:1 gas to coffee, the gas being less than 630.degree. F., and thereafter exposing the coffee to a further charge of hot gas at a comparable gas to coffee ratio to complete the roast, the second charge of air being at a temperature equal to or less than the first charge. The roasted coffee which is produced has a roasted whole bean density of from 0.28 to 0.34 gms./cc. When the roasted whole beans are suitably ground, a roasted and ground coffee of 11 to 13.5 oz. per 1000 cc. is produced.

Abstract: A process for modifying bran by coating the bran in a fluidized bed is described wherein the bran is first dried and then ground to a predetermined particle size. The bran is introduced into the coating chamber of a fluidized bed coating process. Cookie four is mixed with distilled water and heated to form a coating mixture and the coating mixture is introduced into the coating chamber so that the ground bran particles will be coated with the coating mixture. As the bran particles are coated, they are dried in the coating chamber of the fluidized bed coating apparatus and are then removed. The resultant product is substantially uniformly coated.

Abstract: A method for drying a water retentive substance such as okara which comprises adjusting the shape of a water retentive substance having a water content of 55 to 95% by weight to particles having a particle size of 1.5 to 13 mm and drying by using a novel improved pneumatic conveying drying apparatus comprising a dryer section, a pulverizer section provided at the lower part of the dryer section and a classifier section at the upper part of the dryer section, the substance to be dried being fed to the dryer section at a site at least 500 mm above the pulverizer section. The novel drying apparatus is also provided.

Abstract: A process is used to increase the rate and quality of dispersion of hydroxypropylmethylcellulose (HPMC) in water. The HPMC is dry blended in a fluidized bed by intermittently spraying the HPMC particles with a liquid spray while the particles are in the fluidized state causing the surfaces of the particles to become tacky and the particles to stick to each other. The particles are permitted to dry between spraying intervals and the spraying and drying is continued until agglomerated particles are formed having a moisture content of less than 25% by weight of the agglomerated particle.

Abstract: A procedure for the production of granulated food, applicable especially to the production of granulated baby and infant food, such as infant food most analogously resembling mother's milk is disclosed. The process provides a new composition of matter consisting of a stable, well dosable, granulated food product, of defined formula, which after reconstitution does not cream up, and which, in the case of the closest approach to the composition of mother's milk, will inhibit intestinal putrefaction. In the process, selected pulverized components are fed into a fluidized bed granulator and remaining fluidized components are sprayed simultaneously, successively or in mixtures, at a product temperature of 30.degree. to 80.degree. C. whereby granulates are obtained. The granulates are dried in the fluidized bed and cooled with air.

Abstract: Apparatus and method for manufacturing a dry product in the form of granular aggregates from liquid source materials such as may be selected from the group consisting of dairy whey in unmodified or modified forms, non-fat and fat containing dairy milk and mixtures thereof, the method making use of a spray drying together with pulsed filter membranes.

Abstract: An improved, lightly milled roast and ground coffee having high extractability, superior brew clarity, and an aroma intensity of from about 30,000 to about 55,000 G.C. counts and a method for making the same are disclosed. Roast coffee beans are cooled to below about 65.degree. F., maintained below about 65.degree. F. as they enter the grinder, coarsely ground, and lightly milled to produce particles of coffee ranging in thickness from about 30 to about 40 mils. The coffee product has the appearance of a coarse granule with a fine powder adhering to it.

Abstract: A process for treating brown rice to obtain readily cookable brown rice having fissures in its bran layer, which process comprises developing fissures by heating the brown rice by blowing heated air to the brown rice and thereafter immediately cooling the heated rice, said heating being controlled according to the quantity of heat energy absorbed by the treated brown rice.

Abstract: A process is used to increase the rate and quality of dispersion of a vegetable gum in water. The vegetable gum is dry blended with a food grade particulate carrier, such as starch, in a fluidized bed. The mixture of the carrier and the vegetable gum is intermittently sprayed sufficiently to wet the surfaces of the carrier and vegetable gum. During the spraying, the particles become tacky and stick to each other to form agglomerated particles. Between the intermittent spraying, the particles are dried by the air fluidizing the bed. The intermittent spraying and drying is continued until agglomerated vegetable gum/carrier particles are formed having a moisture content below approximately 25% by weight.

Abstract: A method for the recovery of soybean oil of soybean meal from soybeans wherein the soybeans are processed by breaking so that they are flaked prior to extraction. During processing the soybeans are heated-up in a first of two successively arranged fluidized beds with a rapidity such that the hulls or shells detach from the seeds or kernels and there is obtained a homogeneous heating of all of the soybeans. The heated-up soybeans are either directly conveyed into the second fluidized bed where they are maintained in a heated condition and from which location they are infed in a heated state to a breaking or crushing mill where they are crushed and then to a flaking device for the subsequent flaking thereof. It is also possible to undertake along the conveying path from the first fluidized bed to the second fluidized bed a mechanical hulling operation at the soybeans where the hulls are separated from the seeds and the seed portions or kernels are delivered into the second fluidized bed.

Abstract: A bland and nutritive oilseed food product made from an oil seed having a fat content of at least approximately 10% and a protein content of at least approximately 20% is produced by a process involving the steps of heating a particulate oilseed material with steam to preferably 220.degree. F. and subjecting the particulate oilseed material to lower alcohol vapors. Initially, the oilseed material is placed in a closed vessel and the alcohol is added to the oilseed material in a preferred weight ratio of approximately 9 pounds alcohol to 60 pounds oilseed material along with a small quantity of water. The vessel has agitators that agitate the oilseed material sufficiently to "fluidize" the material within the vessel. Steam is injected into the vessel and when the temperature of the oilseed material preferably reaches 220.degree. F., the steam is stopped and the particulate oilseed material is kept at that temperature in the closed vessel for at least thirty minutes.

Abstract: A method of steaming, roasting and blending Robusta coffee beans is disclosed. The green Robusta beans are first contacted with steam under pressure in a vessel. The vessel is continuously vented at a pressure of between 1 psig and 5 psig. Next, the steamed Robusta beans may be either dried and subsequently roasted or roasted directly. Roasting in a bubbling bed or with steam under pressure is preferred so that heavy, roasted burnt notes are developed. The roasted Robusta coffee may then be blended with at least one type of roasted Arabica coffee.

Abstract: A coffee roasting method permitting control of final product properties is disclosed. Gases, usually air and combustion gases, are heated to a temperature selected from the range between 200.degree. C. and about 240.degree. C. A bed of coffee beans is suspended in a bubbling bed by the heated gas and maintained that way for about 2 minutes to about 10 minutes. The roasted coffee beans are subsequently discharged from the bubbling bed and cooled. The density of the roasted coffee beans is determined by the specific roasting conditions selected.

Abstract: An agglomerated powdery milk product is prepared by spraying a concentrate of milk or a fraction thereof into a stream of drying gas directed against the surface of a fluidized layer of already spray dried particles in a conical chamber, thereby obtaining a favorable interaction. Special parameters including temperatures, rates of streams of drying air and residence time are adjusted to obtain an extensively agglomerated product, high production capacity, improved heat economy, low heat damage of the product, and to make possible an easy spray drying of materials, which have hitherto been regarded as unsuitable for spray drying.

Abstract: A coffee roaster suitable for use in the home and/or retail establishments includes a container where initially green unroasted coffee beans are levitated while heated air is forced through the beans to roast the beans to a desired degree. The container is shaped to allow continuous rotation of the beans to avoid charring and uneven roasting. The warm air is circulated in a closed circulation loop and, after roasting is completed, cool ambient air is circulated through the beans to cool them. An optional companion grinder is provided to grind the fresh roasted beans for immediate coffee brewing.

Abstract: A method of processing oat groats for imparting shelf stability to the groats by inactivating the enzymes of the groat without causing oxidation. By the subject invention the enzymes of the dehulled oats are deactivated by steaming, boiling or toasting. The boiled and steamed groats are then dried at a temperature and for a length of time sufficient that will not cause oxidation. The resulting toasted groats have increased shelf stability with good organoleptic attributes and may be prepared for consumption by boiling in water.

Abstract: A coffee roasting process for forming a low density roasted coffee having a yield of high soluble solids in which the green coffee beans are dry roasted by passage in a fluidized bed through a two-stage roaster. In the first stage, the beans are heated to a temperature of 550.degree. F. to 570.degree. F. by a roasting gas for partial roasting and expansion of their cellular structure. Then, in the second zone, the beans are contacted with an independent roasting gas stream at the same temperature and lower velocity to complete the roasting process.

Abstract: The invention concerns a process and a device for roasting an agro-food product in the form of grains.The process consists of fluidizing an auxiliary body in the form of fine solid particles in an enclosure 1, and putting the grains of the product to be roasted in flotation in the fluidized bed of particles of which the temperature is adapted to roasting, to generate the roasting by the effect of the shocks of the fine particles of the auxiliary body with the grains of the product.The invention can be applied particularly for the roasting of grains of a product such as coffee, cocoa, etc.

Abstract: A coffee roasting process for forming roasted coffee in which the green coffee beans are dry roasted by passage in a fluidized bed through a two-stage roaster. In the first stage, the beans are heated by a roasting gas for partial roasting and expansion of their cellular structure. Then, in the second zone, the beans are contacted with an independent roasting gas stream at a temperature of 515.degree. F.- 545.degree. F. to stabilize the open structure of the beans and to provide the desired dark brown color without burning. The second gas is supplied at a lower velocity and higher temperature than the first gas. The roasted coffee bean product is of low density while providing high yield of soluble solids.

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: 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: Polymorphic particulates formed by rapidly chilling molten fatty material to yield an unstable crystal form thereof are formed into a gas-fluidized bed wherein the gas rapidly absorbs heat of transformation of the particulates into a stabler crystalline form, and tempered particulates are withdrawn from the bed. Residual latent heat of crystallization also is absorbed by the gas and the tempered particulates resist appreciable agglomeration under conditions of storage.

Abstract: A coffee bean roasting system is disclosed wherein coffee beans in a box-like chamber are levitated as a dense, uniformly recirculating mass by an upwardly directed airstream. The air is heated to a temperature not in excess of 530.degree.F., and the heat is transferred to the beans primarily by convection and secondarily by conduction from bean to bean. Heat transfer continues until after a thermally induced pyrolitic reaction has occurred within the bean mass and the desired roast has resulted whereupon the roasted beans are cooled. The system may employ batch type or continuous roast apparatus.

Abstract: Milk or similar liquids are spray-dried into a powder having a considerable residual humidity, using an inlet temperature for the drying gas higher than usual. This spray-dried powder is after-dried in a fluidized bed. The fine particles entrained by the gas leaving the spray-drier and the fluidized bed are separated from said gases and added to the main bulk of powder after the latter has left the spray-drier and if necessary has been dried to such an extent that the fine particles will not stick thereto. A powder having very high bulk density is obtained and the heat economy is improved.