Abstract: The present invention relates to the preparation of novel polyphenol fractions of Camellia sinensis (tea), the use thereof and formulations containing them. The invention relates specifically to the preparation of extracts deprived of caffeine but containing the polyphenols deriving from epigallocatechin in a natural ratio. The use of these novel extracts, alone or in combination with other active principles, is of interest to the food, pharmaceutical, and cosmetic industry, especially to treat cytotoxic and oxidative conditions.

Abstract: Principal components of herb or spice plant materials are simultaneously extracted and concentrated in at least one high temperature and pressure mechanical pressing step. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the pigments and flavor and aroma components of the starting raw material is obtained. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. Additionally, edible antioxidants can be included in the process to enhance the stability of both the extract and the residual solids.

Abstract: Principal components of herb or spice plant materials are simultaneously extracted and concentrated in at least one high temperature and pressure mechanical pressing step. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the pigments and flavor and aroma components of the starting raw material is obtained. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. Additionally, edible antioxidants can be included in the process to enhance the stability of both the extract and the residual solids.

Abstract: This invention describes a method for removing the skins of fruits and vegetables by explosive vaporization of the moisture in the fruit or vegetable under the skin. The fruit or vegetable is placed in a peeling vessel, and the pressure in the vessel is rapidly lowered, below atmospheric pressure, so as to cause explosive vaporization of the moisture. Some of the air in the peeling vessel may be removed prior to explosive vaporization, so that it can be carried out by mere condensation of water vapour present in the peeling chamber (without the aid of a vacuum pump or other vacuum device, for instance). In addition, the fruit or vegetable may be cooled prior to explosive vaporization, so that it can be carried out at a lower temperature than without such cooling, which is favorable to preserving the physical consistency and other qualities of some fruits and vegetables.

Abstract: The invention relates to a process for producing a product containing flax proteins and flax mucilage, in which process linseeds are cold and/or hot pressed and, if desired, further extracted with a suitable solvent for separating the linseed oil, the resulting pressed and crushed flax is alkali extracted and the insoluble fibre is separated, the alkaline extract is precipitated with an acid and a lower alkanol for producing a precipitate containing proteins and mucilage, the lower alkanol is separated from the precipitate and the resulting preparation is used as such or it is dried and possibly mixed with suitable adjuvants. The invention also relates to a flax protein product containing flax mucilage and its use in food processing, especially in baking.

Abstract: Devices and corresponding mechanical non-fermentive methods for isolating seeds from fruits or vegetables and for releasing and separating the isolated seeds from their coats, according to one embodiment the device includes a first station including a first chamber and a second chamber at least partly separated therebetween by a perforation element, the first chamber engages a mixing mechanism for circulating a coated seeds including liquid mixture such that the coated seeds are scraped against the perforation element and passing through the element into the second chamber, the device further includes a second station including a third chamber engaging a vortexing mechanism for vortexing the liquid mixture, such that the seeds resulting from the first station are scraped against one another, thereby releasing the seeds from their coats, the device further includes drains for separating the released seed coats from the naked seeds.

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: A method of separating diced water-bearing fruit of desired size from undersize slivers, loose seeds and pieces of skin in a diced fruit mix. The diced fruit mix is fed into an upwardly moving gaseous stream which removes loose and loosely adhering residual peel from the dice and carries the residual peel, loose seeds and undersize slivers above the select dice. The select dice is recovered from the gaseous stream separately from the residual peel, seeds and slivers. The method is particularly well suited for producing select tomato dice of desired size from tomato dice containing residual tomato peel and loose tomato seeds. The tomato dice is obtained by dicing whole tomatoes which have been peeled in a mechanical peeler. The method also can be used to separate diced water-bearing vegetable pieces of desired size from a vegetable mix containing undersize slivers of the vegetable.

Abstract: Process to obtain a food composition based on chufas and bananas. The chufas are crushed to obtain liquid chufa orgeat at a low temperature, from which the starch is separated and sodium caseinate, sugar and stabilizers added, as well as an emulsifier previously melted in hot water. On the other hand, peeled bananas are crushed with ascorbic and citric acids, filtering the resulting liquid. The chufa orgeat is mixed with the banana liquid with sugar and flavor for its packing under aseptic conditions.

Abstract: A process is provided for producing a chocolate composition reduced in fat and calories, which either contains sugar or is free of added sugar, and which has the taste and mouthfeel of traditional chocolate. The process involves developing the chocolate flavour during a normal chocolate-making procedure up to and including conching, and then removing some of the fat, e.g. by means of a cocoa liquor press.

Abstract: In a plant for mass mechanical shelling of nuts having a cracker, sheller, and air separators, this process bypasses the sheller with some cracked nuts. Nuts and nut parts created in the cracker are sent to bypass structure where in successive operations, the nuts are separated by width then by thickness. Those nuts having the largest width are shelled by parallel rubber coated cylinders. The remaining nut parts having smaller thickness/width ratios bypass the sheller of the prior art. Parts having larger thickness/width ratios are sent to the sheller of the prior art. The process is performed by screens which separate the cracked nut parts by width. For each width of nut parts, slots between revolving cylinders, separate the larger thickness parts from the smaller thickness parts.

Abstract: A method of peeling tomatoes with the disclosed machine includes passing tomatoes through the steam chamber and maintaining a steam-controlled temperature of approximately 220.degree.-290.degree. F. and a pressure of 12-30 psi. The level of condensate is controlled for dragout by adding water and the concentration of naphthalene sulfonate is monitored and maintained at approximately 1000-2000 ppm. Residence time in the steam chamber is 8-35 seconds, while residence time in the vacuum chamber is 5-10 seconds while maintaining a vacuum of approximately 16-26 in. Hg at approximately 75.degree.-90.degree. F.

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: There is disclosed method and apparatus for cleaning roots, tubers, bulbs, and the like, for example, sugar beets, chicory, Jerusalem artichokes, dahlia, potato, and onions (hereinafter "articles"). In the apparatus, spaced horizontal rollers have helices on their cylindrical surfaces which scroll the articles laterally to the ends of the rollers where they are deposited on a slide that removes them from the cleaner, or, optionally, returns the articles to the cleaner at strategically located lower positions for stalk removal and/or leaf stripping, or for other desired cleaning. The first sets of rollers are designed to separate small chips, small stones and loose soil from the articles. The next sets of rollers are designed to remove adhering soil and/or mud, weeds, and larger stones. Strategic placement sizing, rotational speed, and direction of rotation of the helices on the rollers are instrumental in removing leaves, stalks, weeds, breaking up dirt clods and mud balls, and cleaning of the articles.

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: In the method described, a protein-containing substance is first taken up in an alkaline solvent to give a solution. Insoluble constituents of the substance are separated off, the solution is neutralized and desalinated, and then the proteins contained in the solution are concentrated. The solubilization or disintegration of the protein-containing substance is carried out at room temperature using homogenization equipment. The heat dissipated into the protein-containing substance during homogenization is simultaneously removed. The pH of the alkaline solvent during the decomposition is over 11.5 and/or decomposition is carried out in the presence of a detergent, in particular sodium dodecylsulfate (SDS).

Abstract: A machine for peeling and cleaning fruits and vegetables using a plurality of rotating abrasive rollers which are each driven by an electric motor. The machine has a frame with a pair of end plates that rotatively carry the rollers. Each motor is carried by an end plate and coupled to a roller solely to drive only that roller. In one preferred embodiment, the motor is coupled to a gear reducer that preferably is a cycloidal gear reducer having an output shaft coupled to one end of a roller and which has an output shaft axis of rotation generally coaxial with the axis of rotation of the roller. In another preferred embodiment, the motor can be directly coupled to the roller with its output shaft axis of rotation generally coaxial with the roller axis of rotation. To control operation and speed of the abrasive rollers, the motors are controlled by a motor controller that preferably is a variable frequency electric motor drive.

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: A finish topper for bulb crops having a plurality of longitudinal, parallel, generally horizontal, spaced-apart moving belts for conveying bulbs through the apparatus. Adjacent belts are driven at different linear speeds. In a preferred embodiment, alternate belts are replaced by stationary rails to maximize the speed differential. Below and adjustably close to the belts is a driven rotating blade for cutting the bulb stems and also exerting a downwards draft of air through the belts. Onions introduced onto the belts are conveyed through the apparatus by the belts, and the differential in speed between the moving belts and stationary rails causes the bulbs to rotate and gyrate randomly as they are being conveyed. Because the belts are spaced apart, the bulbs assume momentarily an attitude to permit the uncut stems of bulbs to extend downwardly between the belts. The bulbs are retained on their shoulders on the belts in inverted posture.

Abstract: A process and apparatus for removing the skin from products such as nut kernels, beans, seeds or the like. The process comprises subjecting the products to a jet or jets of water at ambient temperature in a confined area to cause their abrasion against each other so as to remove their skins. The apparatus includes cages (4) arranged to receive the products and a liquid jet manifold (8) adapted to direct the jet or jets at the product.

Abstract: A nut-cracking method and apparatus is disclosed, the apparatus comprising at least first and second spaced-apart impact members and a nut-dispenser. The nut-dispenser operates to dispense at least one nut at a sufficient velocity along a first path of travel towards the first impact member, whereupon the at least one nut is redirected by the first impact member at a sufficient velocity along a second path of travel between the first and second impact members. The at least one nut is then cracked on one of the at least first and second impact member. According to the inventive method, at least first and second impact members are provided in spaced-apart relation. At least one nut is dispensed at a sufficient velocity along a first path of travel towards the first impact member such that the at least one nut impacts the first impact member.

Abstract: A food supplement comprising a mineral complex obtained from coral by soaking it in a solution of organic acid suitable for ingestion such as citric acid or acetic acid and by extracting minerals from the coral by the action of said organic acid.

Abstract: There is disclosed a process for producing a soybean protein material and a soybean protein by extracting defatted soybean milk from a defatted soybean raw material in an aqueous system by preventing association of soybean proteins, separating the defatted soybean milk from the system to obtain an extraction residue as the soybean protein material, and isolating a soybean protein from the defatted soybean milk, said defatted soybean milk being kept at 40.degree. C. or lower until isolation of said soybean protein. The isolated soybean protein having properties that can form a transparent solution and gel which cannot be obtained by a conventional isolated soybean protein is disclosed. The soybean protein material has excellent water retention and oil retention together with minimized mouthfeel change due to freeze-thaw treatment.

Abstract: Apparatus and methods are disclosed for removing palm hearts from the tapered and "meristem" sections of cut lengths of stalks of palm, each of which had included a large "meristem" section joined to a smaller diameter top section by an intermediate tapered section, and had a palm heart that runs the length of the stalk as a core member inside an intermediate layer that is surrounded by a thorny outer bark layer. After removel of the smaller diameter section from the remainder of the stalk, the remaining tapered and "meristem" sections are caused to be retentively positioned in coring means by which, backed by means for retaining the work piece in position, a coring knife moves substantially coaxially to the piece from one of its ends to core out and remove the palmheart core from the remainder of the work piece. Embodiments include such means per se and methods for carrying out the foregoing processes.

Abstract: An installation for cleaning pieces of partially deleafed leafy salad vegetables and for removing particles of small foreign bodies therefrom includes a bath for receiving the pieces to be cleaned and a means for causing the pieces to circulate in the bath. A deflector, which is permeable to the particles, deflects the pieces below the level of the bath. A source of gas bubbles emits gas bubbles below the deflector so that the gas bubbles entrain the particles and cause the particles to rise through the deflector to separate the particles from the pieces. A particle collector recovers and removes the particles which have risen through the deflector and are floating on the surface of the bath.

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: There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130.degree. C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Abstract: Solutions of sugars obtained during the processing of foodstuffs can be subject to bacterial contamination. In view of the possible legislation to prevent the use of existing disinfectants such as formaldehyde in these conditions, alternative treatments are needed. Effective disinfection of sugar solutions can be achieved employing a peracetic acid solution containing a high mole ratio of hydrogen peroxide to peracetic acid, such as from 18:1 to about 54:1 in combination with a second peracetic acid solution.

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: Apparatus and methods are disclosed for removing palm hearts from cut lengths of stalks of palm each of which includes a large "meristem" section that is joined to a smaller diameter top section by an intermediate tapered section, and has a palm heart that runs the length of the stalk as a core member inside an intermediate layer that is surrounded by a thorny outer bark layer. Each such stalk is caused to move longitudinally through bark removal means for slitting the outer bark layer of its smaller diameter section and removing the bark from the remainder of the stalk. The smaller section, after having been severed from the rest of the stalk, is caused to move longitudinally through intermediate layer removal means for slitting and removing the intermediate layer from the underlying palm heart. Embodiments include each such means per se and acting cooperatively with the other, and methods for carrying out the foregoing processes.

Abstract: The present invention relates to a process for preparing a low fat, transparent, stable oat protein containing aqueous solution comprising: preparing an initial stable, translucent aqueous suspension comprising water, an insoluble liquid fraction, a stable, soluble oat protein fraction, a soluble oat fat fraction, and a soluble oat carbohydrate fraction, wherein the oat fat is dissociated from the oat protein; removing the insoluble liquid fraction from the initial suspension; and recovering the stable, soluble oat protein fraction, soluble oat fat fraction, and soluble oat carbohydrate fraction in a final low fat, transparent, stable aqueous solution. The present invention further relates to the low fat, transparent, stable aqueous solution of the above process and a solid mixture containing a stable, soluble oat protein fraction in purified form which provides for a low fat, transparent, stable aqueous solution when put into solution in water.

Abstract: An oil containing a spice extract which has antioxidant activity is prepared by mixing a spice extract contained in a polar solvent with an oil, evaporating the polar solvent from the mixture, adding a non-polar solvent to the mixture, to dilute the mixture and to precipitate constituents of the mixture, and stirring to obtain a homogenized non-polar solvent/extract/oil mixture, separating precipitate from that mixture and then evaporating the non-polar solvent phase to obtain an oil containing spice extract. The oil containing the spice extract may be mixed with further polar solvent containing the spice extract, after which the process is repeated to enrich the final oil product with spice extract.

Abstract: A method of peeling and segmenting a fruit which has an interior portion and a peel about the interior portion comprises forcing the fruit through a cutting assembly. While passing through the cutting assembly, the fruit is separated into at least two portions, each completely severed from the other. Additionally, each separated portion is also partially severed through the interior portion. The separated portions of the fruit are placed in contact with a scooping device which is then rotated so that the interior portion of the fruit is scooped out and separated from the peel. The portions so scooped out are comprised of two or more segments each in which is substantially separate from the remaining segments.

Abstract: Broccoli fleurettes are rapidly trimmed from broccoli heads by positioning the heads accurately so that the axes of the head stalks intersect the axes of rotation of special U-shaped guillotine blades shaped and dimensioned to trim fleurettes of substantially uniform size. The heads are securely but yieldably pre-positioned in an upward direction, followed by final positioning by a dome shaped cap designed so that optimum trimming is effected and the cut fleurettes are directed toward a collecting station. Denuded stalks are ejected and recovered for further use. The process is characterized by an electronically programmed operation providing both accuracy and speed.

Abstract: A product and process of removing the skins from nuts involves wetting the nut kernels with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the nut meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical brushing is used to dislodge the blistered skins from the nut meats.

Abstract: Selective removal of the bran layers from wheat kernels prior to tempering results in the recovery of specialty bran products consisting of the seed coat, nucellar and aledrone layers of the removed bran coat. The removed layers have a protein content of between 18-30% measured on a dry basis and are useful as ingredients in breakfast cereals, binders, breads and snack foods, premium feeds and rusk thereby resulting in value added products for the mill or selective reintroduction of bran layers to flour after, or during, further milling.

Abstract: Dietary fiber are derived from the tapioca pulp fiber that is a by-product of tapioca starch milling operations. The tapioca fiber may be refined through an enzymatic destarching step to provide a fiber comprising at least 70% total dietary fiber, of which at least 12% is soluble dietary fiber. The fiber may be further refined by bleaching. Acceptable foods may be prepared comprising unrefined or refined tapioca fiber.

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: A process for fractioning crops by using a combined dry and wet milling and extraction methods, whereby extruding or percussive devices and operating methods are used in the dry milling step, and a thermal treatment, solvent extraction and mechanical treatment, which destroy most of the enzymes, are combined in the first wet milling step.

Abstract: A method of removing pulp from a fruit which has been cut so as to expose a portion of the fruit pulp surrounded by an exposed area of peel including the step of directing one or more pressurized jets of gas onto the exposed portion of pulp so as to separate it from the remainder of the fruit while substantially preventing impingement of the one or more pressurized jets of gas on the exposed area of peel.

Abstract: An installation for the preparation of frozen vegetables, comprising from upstream in the downstream direction a device (10) for washing the fresh vegetables and a device (14) for the spin-drying of the washed vegetables; the freezing device (16) of the rapid individual type; at least one device (22) suitable for exerting on the frozen vegetables sufficient mechanical stresses to allow them to be broken into a plurality of fractions; at least one device (23) for sorting the frozen uniform fractions; a device (30) for packaging at least one of the frozen fractions; means for disposing of the fraction or fractions coming from the sorting device and intended not to be used; this installation being specially designed for the preparation of aromatic herbs or plants.

Abstract: An apparatus and method for producing applesauce utilizing unpeeled apples that have been cored or reamed on the stem and blossom ends. The apples are divided into portions and pumped into a heater which raises the temperature of the portions of the apple to approximately 71.degree.-73.degree. C. A finisher then separates the waste parts from the flesh of the apple portions. The apple flesh is pulped and pumped to a second heater which raises the temperature to approximately 90.degree.-104.degree. C. The applesauce product then travels through a dwell line to an expansion chamber for collection.

Abstract: Tomatoes and other fruit may be processed so as to avoid destroying viscosity inducing components by passing the sliced fruit through a counter current extractor in counter current with an aqueous liquid, the liquid being at a temperature of at least 65.degree. C.; recovering a liquid phase from the lower end of the counter current extractor and a solid phase from the upper end of the extractor; recovering flavour and/or aroma components from the liquid phase; subjecting the solid phase to a finishing process to remove skins and/or seeds therefrom; and dewatering the finished solid phase to increase the viscosity thereof.

Abstract: A low cost process for the high yield recovery of wheat gluten and starch is provided which comprises initially pearling whole wheat kernels to remove germ and a part of the bran, followed by grinding to an average particle size of 100-400 microns. The ground, pearled wheat is then subjected to wet processing to isolate gluten and starch. Yields of gluten are 20-25% higher than yields using flour as a starting material.

Abstract: A protein-rich composition of brewer's spent grain origin is disclosed, which includes products separated from the husks of BSG and which contains 40 to 60% by weight of proteins, 12 to 18% by weight of lipids, 2 to 6% by weight of fibrous materials, and 1 to 4% by weight of ashes based on dry weight.

Abstract: An apparatus and method for extracting juice from raw juice containing material is disclosed. The apparatus includes a supporting housing, a pair of meshing helical gears (2,3) for crushing the raw juice containing material to initially extract juice therefrom and with each helical gear terminating in a tapered screw. A sieve (4) is operatively positioned around the helical gears and each of the tapered screws with the sieve being branched (47,48) with each branch housing at least a portion of one of the tapered screws, respectively. Each branch of the sieve has a terminal end with a discharge outlet formed thereat to enable each of the screws to further extract juice from the crushed raw juice containing material by compressingly moving the crushed juice containing material along one of the branch portions of the sieve and toward one of the discharge outlets formed in the sieve.

Abstract: A process for producing a protein-rich product and/or a fibrous product is disclosed which includes the steps of pressing brewer's spent grain (BSG) in a wet state, and sieving the resulting pressed BSG in the presence of water to thereby separate it into a protein-containing fraction and a fibrous fraction.

Abstract: A set of holes are bored into a potato in preparation for cooking to provide a multi-holed potato and potato twirls. Apparatus for forming the multi-holed potato has a gang of parallel drills mounted for rotary and reciprocal movement through holes in a pair of plates spaced apart a distance to support the potato therebetween.

Abstract: Apparatus is described for removing flesh from a cooked baked potato half supported in a pocket on a indexed conveyor. The apparatus comprises a plunger carrying a convex-shaped dicer head which is automatically reciprocated by a predetermined stroke in synchronism with the passage of a potato thereunder. The dicer head comprises a plurality of apertures or channels through or into which potato flesh passes as the dicer head is depressed into the potato half. The flesh is either immediately transferred to a conveyor or passes to a conveyor after accumulating above the dicer head. The potato is held down as the plunger is withdrawn by a potato keeper which keeper is carried on the plunger mounted to slide with respect to the dicer head and resiliently biassed to stay in position on the potato as the dicer head is withdrawn. The withdrawal of the dicer head may be assisted by gas jets activated in synchronism with the withdrawal of the dicer head.

Abstract: Disclosed is a flour-type product derived from sugar cane which contains a high dietary fiber concentration. This product is made by separating the pith of the sugar cane from the rind and epidermal layer and then removing from the pith any rind residue from a first stage separation and long fibrovascular bundles embedded in the parenchyma cells of the pith. The clean pith is dried and milled to shred the walls of the parenchyma cells into fiber having a length not exceeding 300 microns.