Abstract: A method for the removal of solid contaminants which utilizes two rotating mesh screen containers designed to pass the food therethrough while trapping the solid contaminant. The rotation of the first cylindrically-shaped mesh screen causes the food to pass through because of the centrifugal force leaving behind a portion of the solid contaminants. The second mesh or membrane-like placed around the first screen but rotated in the opposite direction is also utilized to trap solid contaminants which are large enough to be trapped by the mesh screen when it is not oriented so as to pass through the screens along its length. Different spacings in mesh and different rotation velocities are utilized to change contaminant screen characteristics.

Abstract: The present invention relates to a process for the preparation of pure lycopene or of lipophilic extracts containing it from whole fruits of Lycopersicum esculentum and similar species or parts thereof obtainable as by-products of food industry processes. The partially dehydrated fresh material is extracted with aliphatic or aromatic hydrocarbons or water-immiscible solvents in the presence of phospholipids as surfactant and stabilizing agents and the extracts are concentrated to an oil or fractionated to the desired lycopene concentration.

Abstract: Two cereal extracts are produced by the steps of milling cereal material, suspending the milled material in an aqueous liquid, treating the suspension with an alkali, acidifying and separating the solid and liquid in the resulting mixture. The liquid and solid may be further purified and are useful as ingredients in comestible products.

Abstract: A process for preparing storable vegetable juice comprising crushing vegetables to extract juice, adding an organic acid to the vegetable juice, and treating this vegetable juice with a weakly basic anion exchange resin on which an organic acid has previously been adsorbed and a food containing a vegetable juice prepared by the process. The process can produce vegetable juice which can be stored at room temperature, produces no bad odor when stored at room temperature, and is free from a resin odor which has been unavoidable when a weakly basic anion exchange resin was used.

Abstract: A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying chamber feeds into a rotary drying drum. A raw material feed chute is also provided for feeding raw material of relatively low moisture content directly to the rotary dryer. Methods of drying a raw material and of processing raw animal parts are also disclosed.

Abstract: Tomatoes are separated into desirable food products by subjecting them, after conventional preliminary treatments, such as crushing, to a separation of serum from pulp by centrifugation at temperatures between 75.degree. and 110.degree. C. and centrifugal force between 2600 and 4000 G, whereby to obtain a pulp that contains at least 500 ppm of lycopene. The pulp is then subjected to extraction by means of solvents having .delta.H (delta H) and .delta.P (delta P) values chosen so as to extract an oleoresin that has a desired content of lycopene, phospholipids and mono- and di-glycerides. The serum is concentrated and mixed either with dehydrated spent tomato pulp or with dispersing agents and the mixture is dried to produce a new food product which is substantially free from sugars and agrochemicals, is low in lipids, and has a water content less than 5 ww %.

Abstract: A method for debittering and reducing the allergenic reactivity of protein hydrolysates is disclosed, which method includes the providing of an aqueous solution of a protein hydrolysate, feeding the solution into a bed of siloxane, and collecting a first portion of the solution exiting from the bed. The first portion contains either a non-bitter or bitter fraction. A second portion of the solution exiting from the bed can be collected which contains the opposite tasting fraction of the hydrolysate. Preferably the siloxane is selected from the group comprising octa-siloxane and octadecyl-siloxane. Preferably the hydrolysate has a molecular weight of less than 10,000, and is derived from the group of hydrolysates comprising casein, whey and soy. Additionally, the bed preferably is of a depth of between 2 to 4 times the bed diameter. A more hypoallergenic protein hydrolysate product produced in accordance with the method of the invention is also disclosed.

Abstract: The process for reducing sterols and free fatty acids from animal fat entails forming an oil-in-water emulsion using a mixing device such as a pump or an in-line mixer; and then pumping the emulsion through a conduit for a period of time. The emulsion is made from water, liquefied animal fat and cyclodextrin. The mixing device forms the emulsion in less than one minute; and the emulsion is pumped through the conduit for 5 to 60 minutes. During the time that the emulsion is moving through the conduit, the sterols and free fatty acids move from the fat phase to the water phase and form complexes with the cyclodextrin. These complexes are fairly stable and can be separated from the emulsion by centrifugation. The resulting fat has a reduced sterol and free fatty acid content.

Abstract: A method of pretreating citrus fruit for facilitating peeling utilizes infusion with an aqueous solution for loosening the peel from the underlying segments. In a first embodiment an infusion of water having essentially neither enzyme nor any other additive therein is accomplished with the use of a pressure or a vacuum apparatus. Further embodiments include making a pair of opposed holes in the peel and forcing an aqueous solution that may or may not contain an enzyme or an additive at low pressure into one of the holes until it emerges from the other hole. In one embodiment water pressure from a faucet may be used; in another, a flexible injection nozzle is used as an interface between the solution source and the inlet hole. All embodiments serve to separate the peel from the segments by hydrating the albedo, making the fruit easier to peel.

Abstract: The temperature sensitive differential of the solubilities of isoflavones is used to separate them by heating an aqueous soy molasses feed stream. The temperature of the feed stream is increased to select an isoflavone. Then the heated feed stream is passed through an ultrafiltration membrane. The resulting permeate is cooled to crystallize the isoflavone. Or, the permeate may be put through a resin adsorption process in a liquid-chromatography column to separate out the desired isoflavone. Various processes are described for drying and recrystallizing the resulting isoflavone solids.

Abstract: An improved corn wet milling process is disclosed, in which gluten is recovered from steepwater by membrane filtration and is incorporated in a corn gluten meal product. The process can include the steps of steeping corn kernels in an aqueous solution, thereby producing steep water which contains gluten protein; membrane filtration of the steep water, thereby producing a retentate which has a higher concentration of the gluten protein than the original steep water; reducing the water content of the retentate; and incorporating the remaining retentate into a corn gluten meal product.

Abstract: Gel substances are prepared from dietary fiber substrates by chemically and physically treating the substrates in a multistage process to substantially complete disintegrate their morphological cellular structures. These gels are characterized by high viscosities and high hydration capacities and can be readily dried and reconstituted. They find utility in a variety of food and non-food compositions, particularly as reduced-calorie fat and/or flour substitutes.

Abstract: Salmon or trout ovary is processed into food to make a mouthful of salmon or trout roe. The ovary is taken out of a salmon or trout by incising the salmon or trout abdomen, divided into small ovary pieces of a mouthful size, immersed in saturated salt water, drained to be deprived of salt water, and stored for a prescribed period of time.

Abstract: A method of treating fruit to produce a liquid fruit juice and an edible fruit solid. The method includes cutting the fruit to expose an inner portion, and extracting the cut fruit with water, in the temperature range 100.degree. to 130.degree. F., under conditions of rapid cyclical pressure variation. The pressure variation significantly enhances the rate and extent of extraction of fruit components, such as acids and sugars, from the fruit. The extracted juice is separated from the residual fruit, and may be concentrated or sold as a standard fruit juice. The residual fruit are infused with a solution including sugar, food acids, and optionally other food additives, flavorings and a colorant, and then dried to produce an edible fruit product.

Abstract: A process for manufacturing a high molecular weight molasses product having improved drying properties, which includes: feeding starting material molasses having a RT value of 8-45% and a color of at least 100,000 ICUMSA units to a membrane filtering plant (apparatus) having an inert membrane having a nominal cut off value of at least 2,000 dalton; and filtering a low molecular weight fraction as a permeate from a high molecular weight fraction as a retentate, and collecting the high molecular weight fraction having a color of at least two times the color of the starting molasses or at least 200,000 ICUMSA units.

Abstract: A whey protein having a phosphorus content reduced to below 0.15 mg per gram of protein, a manufacturing method thereof, a low-phosphorus hydrolysate highly purified having a low phosphorus content. The method comprises the steps of adjusting pH of the solution containing the whey protein to below 4, and contacting the solution with a cation exchange resin, sequentially contacting the solution with an anion exchange resin, thereby reducing the phosphorus content to below 0.15 mg per gram of protein, and the highly purified low-phosphorus whey protein hydrolysate of the present invention is available by hydrolyzing the above-mentioned low-phosphorus whey protein with proteases.

Abstract: Method for production of a fruit or vegetable juice concentrate, the steps including milling of the fruit or vegetables in a fruit or vegetable mill with addition of enzymes, heating of the formed mash, stirring of the heated mash with aeration, pressing of the heated aerated mash, centrifugation of the liquid phase from the press, recovery of aroma components by distillation of the supernatant from the centrifugation, and treatment of the dearomatized supernatant from the centrifugation for final degradation of starch and pectin in a holding tank, the treated dearomatized supernatant from the centrifugation is filtered on an ordinary filter, whereafter the filtrate is concentrated. In relation to this method an ordinary filter is used, which is much cheaper than the hitherto used ultrafiltration equipment.

Abstract: A low temperature rendering process for converting animal trimmings to a meat product which can be classified as finely textured meat. The low temperature rendering process includes the steps of heating desinewed animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the desinewed animal trimmings to a temperature in the range of about 90.degree. F. to about 110.degree. F. to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and moisture, and the liquids stream containing an increased amount of tallow, water soluble protein, and moisture; separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow; and combining the solids stream and the heavy phase to form a meat product.

Abstract: A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an aqueous solution. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an aqueous solution to contact, physically wash, and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated aqueous solution. The aqueous solution pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the aqueous solution and rinsed to remove excess aqueous solution from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color.

Abstract: A woody or non-woody biomass is delignified through continuous extrusion technology, utilizing high-pressure steam to break down complex biomass materials. The process is useful to form a hydrophobic fiber material for use as an extrusion filler, a plastics modifier, and in the papermaking arts. Alternatively, the process is useful for preparing dietary feeds for ruminant animals, as well as to produce a broad range of alcohols or polymers from lignocellulosic substrates.

Abstract: The present invention relates to an apparatus that achieves improvements in weight recovery ratio and processing capability in the separation of a protein-rich component from brewer's spent grain (BSG), without reducing the protein content in the protein-rich product, and thus makes it possible to reuse BSG as an inexpensive, but superior, protein-rich resource. Brewer's spent grain in a wet state is supplied to a roll mill having a pair of rolls provided with cutting edges and rotating at a predetermined rotational speed ratio, whereby the protein-rich product of the BSG is crushed and peeled from the husk component.

Abstract: The resinous fraction comprising toxic p-coumaric acid derivatives is extracted from jojoba press-cake by means of an apolar mixture of solvents which mixture is a selective eluter for said p-coumaric acid derivatives. Particularly the extraction is performed with a mixture of acetone and hexane comprising up to 70 vol. % acetone or with a mixture of methyl ethyl ketone and hexane comprising up to 80 vol. % methyl ethyl ketone.

Abstract: A process for making a low fat meat product includes grinding meat having less than 50% fat to reduce the meat to a small particle size. The meat is then heated to a target temperature less than 100.degree. F., which is hot enough to melt the fat and low enough not to denature the meat. The meat is then placed in a centrifuge and subject to centrifugal separation, thereby making a low fat meat product and an oil product. The low fat meat is removed from the centrifuge and chilled and the oil product is removed and may later be subject to a polishing operation. In addition, the process may include mixing the meat after it has been heated and before being placed into the centrifuge.

Abstract: Disclosed is a method of separating nuts from kernels in a nut-and-kernel mixture in terms of the sound characteristic of nuts or kernels. Specifically each and every nut or kernel is allowed to produce sound to distinguish nuts from kernels in terms of nut-representative, 6-to-16 kilohertz high sound components detected, if any in the produced sound.

Abstract: Two cereal extracts are produced by means of a process comprising the steps of milling cereal material, suspending the milled material in an aqueous liquid, treating the suspension with an alkali, acidifying and separating the solid and liquid in the resulting mixture. The liquid and solid may be further purified and are useful as ingredients in comestible products.

Abstract: In order to fractionate or/and refine natural lipid materials by extraction with compressed gases, the natural materials are used in a liquid form and they are extracted with a liquid mixture of 50 to 90% by weight propane and 10 to 50% by weight carbon dioxide which is in a subcritical state.

Abstract: A process to separate insoluble solid portions from soluble liquid materials of fruits with increased performance and yield using a press (7) wherein water, is first supplied to a mill for crushing the fruit. The soluble materials are then separated from the solid portions as juice in the press (7). The relationship between water feed and fruit feed can be controlled by a of microprocessor (22). An apparatus for carrying out this process is also disclosed.

Abstract: A cyclically operating filter press for squeezing juice from fruit is controlled so that the pressing pressure rises during an early part of a cycle and then, at a time determined in view of actual process variables, the pressure increase is stopped and the pressing pressure remains constant thereafter. The limiting time for the pressure rise is determined with a process.

Abstract: A cheese-like food is prepared using soybean milk in which 60% or more of the soluble saccharide fractions in the raw soybean are removed; subjecting the soybean milk to lactic acid fermentation to form curds; molding, fermenting and maturing the curds. The obtained cheese-like food closely resembles cheese prepared using milk as the raw material, and has an excellent flavor.

Abstract: A process for recovering lecithin from oil- and lecithin-containing mixtures, comprising extracting a lecithin/oil mixture with an extractant selected from the group consisting of a hydrocarbon having 3 carbon atoms, an unbranched hydrocarbon having 4 carbon atoms, a branched hydrocarbon having 4 carbon atoms, and mixtures thereof, at a pressure of from 1 to 8 MPa and a temperature of from 20 to 100.degree. C., which conditions ensure liquid phase extraction with the development of two liquid phases, one of which is an oil enriched liquid hydrocarbon phase and the other of which is a lecithin enriched hydrocarbon phase; separating the two liquid hydrocarbon phases; and recovering substantially lecithin-free oil from the oil-enriched phase and substantially oil-free, pure lecithin from the lecithin-enriched phase.

Abstract: Methods and apparatuses are claimed for coating egg-yolk disks containing egg-yolk materials. The egg-yolk is initially produced in the form of a cylinder, which is cut into disks, which disks after being encapsulated into an edible membrane, are used in combination with egg-white to form egg-products which may be fried or poached in a similar manner as real eggs. The methods and apparatuses of the claimed invention are useful for coating articles other than egg yolk disks.

Abstract: A method of pretreating citrus fruit for facilitating peeling utilizes water infusion without enzymes for loosening the peel from the underlying segments. The infusion may be accomplished with the use of a pressure or a vacuum apparatus. A further embodiments, which may be used in the home, consists of cutting a pair of opposed holes in the peel and forcing water into one of the holes until it emerges from the other hole. Both embodiments serve to separate the peel from the segments, making the fruit easier to peel.

Abstract: In accordance with the present invention, there are provided methods for defatting meat, comprising adjusting the temperature of raw meat material up to its corresponding species body temperature in the substantial absence of added reagents, and feeding said temperature adjusted raw material to a decanter centrifuge maintained under suitable conditions to form a meat layer, an intermediate boundary layer containing particles of fat tissue, meat and moisture, and a fat layer within the centrifuge. Liquid is metered into the temperature adjusted raw material entering the centrifuge in an amount sufficient to separate the meat layer form the other layers. Subsequently, a defatted meat is recovered.

Abstract: An egg yolk extractor device and method removes up to about 90% of the yolk of an egg in such a way that the remaining yolk and white each retain their integrity and appearance when removed from the extractor device. A freshly cracked egg is placed onto the extractor with the yolk in a central area which generally confines the yolk but lets the white migrate outwardly. Vacuum is applied beneath the yolk via a small hole which breaks the yolk membrane and draws out most of the yolk but tends to retain the membrane together such that the remaining yolk retains its integrity in the membrane.

Abstract: This invention generally provides a process and apparatus for the separation of oil or fat from food particles, carbohydrate matrices and crumbs in a continuous process, and for the reuse and/or recycling of the separated oil or fat. This invention more particularly provides an apparatus and a process in which the crumbs are mixed with hot water and agitated for a predetermined time, after which the agitated mixture is introduced into a non-turbulent container where the oil/fat, the water and the crumbs are allowed to stratify. Upon stratification, a high quality oil/fat separates and rises based on its relative buoyancy and can then be removed and reused. The water and the crumbs also separate by stratification and can also be similarly removed.

Abstract: The noncarbonated beverage products have a pH of between 2.5 and 4.5 and contain from about 900 ppm to about 3000 ppm of a polyphosphate; from about 400 ppm to about 1000 ppm of a preservative selected from of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 0.1% to about 10% by weight of fruit juice; and from about 80% to about 99% by weight of added water, wherein the added water contains from 0 ppm to about 60 ppm of hardness, and preferably contains from 0 ppm to about 300 ppm of alkalinity. These noncarbonated beverage products can be stored at ambient temperatures for at least about 10 days, typically for at least about 20 days, without substantial microbial proliferation therein after exposure to beverage spoilage organisms.

Abstract: A method for reducing the fat content in a cooked ground meat patty. The patty is immersed in a potable, substantially non-fat immersion liquid which is maintained at a temperature effective to liquefy at least a portion of the fat contained therein. Pressure is applied to the immersed patty sufficient to exude at least a portion of the liquefied fat into the immersion liquid for its removal from the patty. The pressure on the immersed patty then is relieved to absorb thereinto a portion of the immersion liquid for replacing at least a portion of the fat removed.

Abstract: Tea extract is separated into a lighter colored and a darker colored phase by changing the natural self-separating capacity of the tea extract by concentrating the extract to 6-45 wt %, preferably 12-30 wt % solids, cooling the concentrate below 5.degree. C. and isolating the separated phases. The lighter colored phase is used in preparing clear cold-water soluble tea, reduced caffeine tea, isotonic tea. The darker colored phase may be used to prepare hot-water soluble instant tea, coloring agent, antioxidant or tea flavoring agent.

Abstract: The present invention relates to a process for the removal of cholesterol from a processed food or unprocessed food (dairy) product, which process comprises: (a) obtaining a processed or unprocessed food product containing cholesterol; (b) contacting the food product at a temperature of between about 35.degree. and 80.degree. C. with an amount of saponin effective to bind up to about 90% or more of the cholesterol present in the dairy product; (c) contacting at a temperature of between about 35.degree. and 80.degree. C. the product of (b) with an effective amount of diatomaceous earth; d) separating the insoluble diatomaceous earth containing the cholesterol:saponin complex by decanting, filtration, or centrifugation; and (e) recovering the food product having a reduced content of cholesterol.

Abstract: A method for improving the quality of an aliment, such as an alcoholic liquor, by removing impurities such as carbamates, sulfites and bioamines, includes contacting an aliment containing the impurity with a container formed of a membrane permeable to the impurity. The container encloses a non-diffusible reactant such as binding agents, neutralizing agents, oxidizing agents, transesterifying agents and hydrolyzing agents. The container and the contents are separated from the aliment after a period of time sufficient for the reactants to react with the impurity.

Abstract: Food and other contents of non-metallic containers are recovered from the containers by cutting the container bodies into fragments, advancing along a vibrating conveyor section through a liquid spray while simultaneously tumbling the fragments and the contents, continuing to advance the fragments and contents across strainer sections in the conveyor section to remove at least a part of the contents, lifting the fragments off of the conveyor section and advancing along a separate path of travel away from the conveyor section for collection together with any fragments and food contents remaining on the conveyor section after passing over the strainer sections. In converting food contents into usable food or feed values, the contents recovered through the strainer sections may be dried to reduce their moisture level either by mechanical dehydration or the addition of bulking agents, or both, and may be advanced through an extruder to convert the dried food contents into a complete ration.

Abstract: Air-classification of flours with a particle size of 5-160 .mu.m is best performed on flours that are remilled at least once to give a remilled flour with an x-50 of less than 40 .mu.m.The remilling, preferably being carried out by using a jet air mill, a Retsch mill or an extruder. In this way a higher yield of a fraction, enriched in protein (up to 40% protein) and a higher yield of a starch fraction with a low protein content (even less than 3 wt %) can be obtained. Wetting of the remilled flour, prior to remilling and drying of the remilled flour, prior to air classification lead to improved results.

Abstract: The present invention relates to a process for the removal of cholesterol from a processed or un processed dairy product, which process comprises: (a) obtaining a processed or unprocessed dairy product containing cholesterol (b) contacting the dairy product at a temperature of between about 35.degree. and 80.degree. C. with an amount of saponin effective to bind up to about 90% of the cholesterol present in the dairy product; (c) contacting a temperature of between about 35.degree. and 80.degree. C. the cholesterol:saponin with an effective amount of diatomaceous earth; (d) separating the insoluble cholesterol: saponin/diatomaceous earth by filtration or centrifugation; and (e) recovering the dairy product having a reduced content of cholesterol. The process particularly useful wherein the dairy product is selected form raw milk, pasteurized milk, raw cream, pasteurized cream, butteroil or anhydrous fat.

Abstract: Coffee aroma gases are conveyed to a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma gas and form finely divided particles of coffee aroma frost suspended in a stream of nitrogen gas, while minimizing contact of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The porous filter is periodically back pulsed to dislodge aroma frost particles collected on the outer surface of the tubular filter, with the particles being recovered for incorporation in soluble coffee products. Condensation of aroma components present in the aroma gas may be carried out in several stages to effect fractionation of the aroma gas.

Abstract: A floatation separation method is described for separating pieces of fruit or vegetable of the same type, but wherein desirable pieces have a slightly different specific gravity from the undesirable ones, and all have a specific gravity about the same as that of water. The pieces (12, FIG. 3 ) are placed near the surface of a body of water, and a cloud (40) of tiny air bubbles is maintained in the water. As the bubbles float to the surface they encounter the articles and slightly increase their buoyancy. The increase in buoyancy is slight and uniform, so those articles having a density slightly greater than that of the water will remain at the water surface, while those of a slightly greater density cannot be floated by the air bubbles and will sink to the bottom. The cloud of air bubbles is created by allowing air at about atmospheric pressure, to emerge from apertures in a rapidly spinning rotor that open in a direction primarily opposite to the spin direction.

Abstract: A method for removing cholesterol and fat from egg and a reduced cholesterol egg product. An anionic chelating agent which forms a complex with the lipoprotein fraction of egg yolk is added to dilute egg yolk to form a precipitate comprising a complex of lipoprotein and the anionic chelating compound. The solid, complex-containing precipitate is separated from the aqueous fraction. Thereafter, lipids and cholesterol are separated from the precipitated lipoprotein-containing complexes to obtain protein-containing complexes. The egg product comprises the protein-containing complex, fat essentially free of cholesterol, and liquid egg white.

Abstract: This invention relates to methods for the large-scale enzymatic deamidation of foot proteins. Deamidating enzymes such as peptidoglutaminase are immobilized using a spiral membrane having a molecular weight cut-off, from about 3 to about 50 kd. The methods minimize loss of the enzymatic activity for subsequent reuse of the enzyme as well as increase deamidation product yield.

Abstract: Food contents are separated from ferrous metal cans for conversion into useful byproducts by lacerating the can bodies into strips of metal to expose their contents, advancing along a vibrating conveyor section through a liquid spray, followed by magnetic separation to remove the metal strips and separately collect the food contents and metal strips for recycling. In order to convert the food contents into animal feed, the contents are first dried to reduce their moisture level either by mechanical dehydration or by the addition of bulking agents and then advanced through an extruder section to convert the food contents into dry particle form.

Abstract: In a process for applying a sugar solution to the surface of a cereal product, drying the sugar-coated cereal, collecting the fines produced therefrom and recycling the collected fines back into the original sugar solution the improvement that the fines can be contacted with water to form a slurry of dissolved sugar and insoluble cereal which is then separated into a liquid sugar fraction and an insoluble cereal fraction by centrifugation in a solid bowl centrifuge.

Abstract: Process and apparatus for the control and the adjustment of a press during a juice extraction operating having at least one pressure increase sequence and measuring and comparing to a predetermined value the rate or the amount of liquid extracted before, during or after the pressing, or the partially pressed materials to be pressed remaining in the press after the pressing, and then using the resulting value of the difference of the rates or the amounts of extracted liquid and the value of the expected rates or amounts or the amount of materials to be pressed remaining in the press, if applicable, partially pressed, to begin, continue, interrupt, modify or complete the process of extracting the juice. The process is at least partially programmed.