Abstract: A substanially pure chemically bound complex is derived from flax containing secoisolariciresinol diglucoside, cinnamic acid glycosides and hydroxy methyl glutaric acid. The complex is obtained by preparing an aqueous aliphatic alcoholic extract from flax and subjecting this aqueous extract to ultrafiltration whereby low molecular weight species remain with a filtrate and higher molecular weight species comprising the separated complex are retained.

Abstract: A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such as vinegar.

Abstract: A method and apparatus for removing the skins or hulls from seeds, including those of legumes, grains, drupes, silques, and achenes involves wetting the seeds with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the seed meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical action is used to dislodge the blistered skins from the seed meats.

Abstract: Apparatus for the automated removal of cores from vegetables, especially floretting vegetables, comprises a conveyor (13, 14) including vegetable supports (15) for indexed advancing of vegetables (35) from a loading station (A) to a cutting station (B) and a cutting head assembly comprising one or more cutter elements (23) movable in a core-excision cutting movement, in which the cutting head assembly is movable between a cutting position in registration with a vegetable support in the cutting station and a core discharge position displaced from the pass of the conveyor. The apparatus may be single- or multi-lane. The cutter blades may be formed as lobes (23) which retain the excised cores in the closed-together condition pending ejection at the discharge position.

Abstract: A process for the isolation of simmondsins from jojoba meal is disclosed. Simmondsins are first extracted from defatted jojoba meal with water. After separation from the meal, this water extract is subsequently dried, leaving the simmondsins in the resulting solid. The simmondsins may then be preferentially extracted from the dried water extract by contact with a first ethanolic solvent, forming a first solvent fraction containing simmondsins therein. The first solvent fraction, which is a substantially protein-free concentrate of simmondsins, may be separated from the solid phase, and the ethanolic solvent may then be readily removed, for example, by drying. Residual simmondsins remaining in the meal following extraction with the first ethanolic solvent may also be recovered by a second extraction with ethanolic solvent.

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 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: Methods and apparatus for producing pathogen-reduced seeds from fruits or vegetables by sterilizing the surface of the fruit or vegetable, and subsequently releasing a seed and pulp mixture from the fruit or vegetable, are disclosed. Contamination of seeds by the transfer of pathogens from the surface of the fruit or vegetable to the seed during seed harvesting is prevented. The seeds produced by use of the method and apparatus of the invention are thus significantly reduced in pathogens. The use of these pathogen-reduced seeds in the commercial growing industry may be expected to inhibit the spread of plant diseases such as bacterial fruit blotch of watermelon.

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 is described for extracting lignans from flaxseed which comprises contacting a substantially oil-free flaxseed meal with an aliphatic alcohol solvent, e.g. a mixture of methanol or ethanol with water, to extract lignans into the alcohol solvent and separating residual solids from the lignan-rich alcohol solvent. The lignan-rich alcohol solvent is concentrated by removing solvent therefrom and the lignan concentrate obtained is subjected to a base-catalyzed hydrolysis to liberate lignans therefrom in a non-complexed form. Thereafter, the hydrolyzed concentrate is subjected to either a liquid/liquid partition, e.g. by an ethyl acetate/water system, or anion exchange to further enrich the lignans and the lignan-enriched solution thus obtained is subjected to chromatographic separation to isolate lignans at a purity of greater than 90 percent. The lignan, secoisolariciresinol diglucoside, was found in amounts of up to 20 mg per gram of defatted flaxseed.

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: 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: A method for processing melons provides greatly enhanced shelf life and maintains excellent quality of melon products so that they are suitable for human consumption. The harvested fresh melons are cooled to a temperature of approximately 36.degree. F. before they are graded and selected for further processing. The melons are then cut along their apexes to form melon halves. The seeds and soft tissue are removed from the melon halves, which are then cut to form melon segments. The finds are removed from the melon segments, which are then washed in a chilled chlorinated bath. The melon segments are then inspected and graded. Those melon segments that pass the inspection and grading process are then cut to form melon cubes that are washed in a chilled chlorinated water bath. The melon cubes are drained to remove chlorinated water, and the melon cubes are washed in a chilled citric acid and tribasic calcium phosphate bath.

Abstract: A natural carob fiber includes 50-65% lignin, 15-25% cellulose, 15-25 % hemicellulose, 0.5-2 % pectin, 3-7% tannins and 4-8% moisture. A method of making the natural carob fiber includes the step of pressing waste pulp obtained from a step of extracting sugars from carob pulp.

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: Cut, cooked peppers, substantially free of core portions, are prepared. Cooked peppers are distributed to form an essentially single layer on a suitable support such as a conveyor. They are cut both parallel to and transversely to the direction of movement of the support. The support, holding pieces of flesh and core, is moved relative to a plurality of pins to impale both. The pins are preferentially withdrawn from the pieces of flesh and remain impaled within the cores, thereby separating one from the other. In its more comprehensive aspects, the process includes the further steps of: roasting the peppers whole, including core, stem and calyx, to provide roasted peppers; and washing and tumbling the peppers after roasting to separate skins therefrom. Desirably, the pieces of flesh are acidified, diced and packaged, after separation of the cores.

Abstract: The present invention involves processes preparation of a sweet juice from fruit of the Cucurbitaceae family comprising the following steps of separating peels and seeds from the juice; optionally acidifying the juices; removing off-flavor precursors from the juice; and removing a methylene chloride extractable volatiles fraction containing off-flavor materials from the juice. The present invention also involves sweet juices from the fruit of the Cucurbitaceae family comprising less than about 100 ppm (dry basis) methionine, and from about 0.1% to about 15% (dry basis) sweet terpene glycoside.

Abstract: The invention relates to a process for deodorizing edible oils and/or fats comprising: heating edible oil and/or fat to an elevated temperature; introducing or injecting non-condensible inert gas into said edible oil and/or fat to strip or remove substances that impart disagreeable odor and taste to said edible oil and/or fat; and recovering the resulting deodorized edible oil and/or fat, wherein an amount of said non-condensible inert gas introduced or injected is substantially less than the theoretically required amount for deodorizing said edible oil and/or fat. The condensible gas may be preheated before its introduction into the edible oil and/or fat.

Abstract: Fresh cocoa beans to be fermented are treated by removing and separating the pulp content from the beans in an amount of from 10% to 30% by weight based upon the weight of the fresh beans. The pulp content may be removed and separated from the fresh means by passing the fresh beans dynamically through a depulper apparatus, which may be followed by drying of the depulped beans, or with a hydraulic press followed by drying of the pressed beans, or with a combination of a press and a depulper apparatus.

Abstract: A rice product prepared from brown rice grains bymilling brown rice grains to remove a controlled proportion of the bran layer therefrom whereby from 2% to 10% of the total weight of the rice grains is removed;hydrating the grains to increase their moisture content to between 20-40%, preferably 25-35%;cooking the grains to gelatinize the starch therein;removing moisture from at least the outer layers of the grains;milling the grains to remove the residual bran layer and germ therefrom.

Abstract: A peeling and coring apparatus (20) for use with perishable produce (24) having a tapered neck portion (32) of reduced transverse dimension. Upon placement of the produce (24) into a tapered coring cup (30) formed to receive the produce (24), a detecting mechanism (36) detects the extension of the tapered neck portion (32) into the coring cup (30) by a distance sufficient to indicate proper orientation of the produce (24) relative to the coring cup (30). If the detecting mechanism (36) determines that the produce (24) is improperly oriented relative the coring cup (30), the peeling and coring apparatus (20) removes the produce (24) from the coring cup (30) prior to further processing of the produce (24). If the detecting mechanism (36) determines that the produce (24) is properly oriented, a gripping mechanism (34) grips the produce (24) to secure it against the coring cup (30) in preparation for further processing such as peeling and coring.

Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10 % of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.

Abstract: Milling quality soft and hard wheat is milled by first removing outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually low in pericarp cell wall fragments for a given ash content and high in aleurone content. An unusually high proportion of the total food grade product is low ash product.

Abstract: A method and apparatus for producing a product of predetermined shape from a vegetable, in which the vegetable is split and the opposed sections are scooped out. In another aspect of the invention a shaft penetrates the vegetable and blades are laterally flexed to carve out a cavity when the shaft is rotated. In still another aspect of the invention a pair of sloping U-shaped cutters move together into the vegetable and a U-shaped knife in each of the cutters rotates to form a heart-shaped core.

Abstract: A process for preparing products from legumes which comprises preparing an aqueous suspension containing finely ground seed from peas or beans, at a pH within the range of about 2.0 to 10.0, subjecting the suspension to one or more centrifugation operations and isolating therefrom at least one product containing essentially the protein content of the seed and another product containing essentially the starch content of the seed. A good quality fibrous by-product may also be isolated. The products are useful in the food industry.

Abstract: A method and apparatus for severing fragments (such as fleurettes) from a one-piece core of an article, such as a cauliflower, as the article is translated between stations along a process path. In a preferred embodiment, the article is loaded on a rotary table at a first station, then deleafed (or otherwise trimmed) at a second station, then aligned by a set of alignment rollers while translating through third and fourth alignment stations, then cored at a fifth coring station, and finally unloaded at a sixth station. At the coring station, the article is held in a fixed position by an impaling knife (or pin) while a set of rotating coring knives are lowered into engagement with the articles by a pivoting arm mechanism. The pivoting arm mechanism causes each rotating knife to trace out a generally helical path as it cores the article.

Abstract: A stepwise process for the treatment of wheat as an adjunct to conventional milling is provided which permits recovery of substantial quantities of wheat embryo and scutellum, to thereby increase the yield of premium germ while enhancing the storability of the resultant flour by virtue of removal of the high oil germ fractions. The process involves initial temperating of wheat followed by impact scouring to remove intact embryo; thereupon, the deembryonated wheat is subjected to a second tempering step prior to milling. The break system of the mill is appropriately modified by judicious selection of milling gap so as to permit recovery of intact scutellum, especially from hard red winter wheat.

Abstract: A method of and apparatus for separating and removing seeds from a juice/juice sac slurry. In one embodiment of the present invention, a juice/juice sac slurry is deposited onto the upper surface of an inclined, vibrating bed. The bed includes a plurality of ridges and valleys that form channels, and a plurality of pins and dams projecting upwardly from the bed. The high frequency vibrations imparted to the bed cause the juice sacs to travel up the bed to a point where they are collected while the seeds bounce off and tumble down the bed to another point where they are collected and discarded. Also disclosed and described are apparatuses for and methods of extracting fruit meat sections from a whole fruit, and an apparatus for and method of separating sectional membranes from the fruit meat section to produce the juice/juice sac slurry.

Abstract: A fiber-containing product based on seeds of leguminous plants comprises the cell wall ingredients of the seed, said ingredients being isolated upon previous removal of the seed coat. The product is prepared by whole seeds of leguminous plants being shelled to remove the cellulose-containing seed coat and being rinsed and steamed for bacteriological reasons are wet-ground to open the plant cells and to dissolve or suspend the starch particles, proteins, and soluble components contained in the plant cells; whereafter proteins, salts, soluble ingredients, and starch particles are removed as a filtrate through a filtration on a centrifugal sieve followed by a washing, filtration, and pressing of the resulting filter cake to increase the dry matter content before the filter cake is rasped and dried. The fiber product can be used when preparing e.g.

Abstract: A method for preparing fruit sauce is disclosed wherein fruit having skins, seeds, and meat is extruded through a perforated drum to provide a small particle size pulp. The pulp is immediately heated quickly to a temperature above the inactivating temperature of the discoloring enzymes of the fruit within a time period less than is necessary for the enzymes to cause discoloration. The pulping process maximizes pectin in the pulp to give the pulp a high viscosity. Particles remain in the pulp to give the pulp a good, discernible bite or mouth feel. The volatile flavors and aromas are trapped in the pulp by heating the pulp in a closed container while causing the enzymes to be inactivated with heat.

Abstract: A device used to remove the stem and core from a strawberry is described. This device is useful for quickly and nearly removing strawberry stems and cores in one step. It includes one or more tubular members that are attached to a handle member used to grasp the device. The tubular member is directed through the center of the strawberry until the stem and core are detached from the strawberry. The stem removal device quickly and neatly removes the stem and core from strawberries, while minimizing the wasting of strawberry flesh.

Abstract: A method and apparatus for pitting olives and then slicing the pitted olives. In a preferred embodiment, each olive is carried in a cup positioned between a coring knife and a pitting knife in a manner so that the longitudinal axes of the cup and the knives coincide. As the cup and knives rotate around a drive shaft along parallel circular paths, a system of cams extends and retracts the knives relative to the cup, in order to pit the olive. After the pitting operation, the cup (containing a pitted olive) continues to rotate along its circular path past a set of slicing knives or water jet cutters. The slicing elements are oriented substantially parallel to the plane of the cup's circular path, so that the slicing elements will sever the olive cleanly into slices as the cup translates past them. In the inventive method and apparatus, both the pitting and slicing operations are performed on each olive while the olive is held in a known orientation.

Abstract: The present invention concerns a method and a device for the treatment of an elongated agricultural produce, such as vegetables, this device comprising an inner drum coaxial with the treatment drum and rotatably solid with the latter, the inner drum being provided with at least one strip which is wound in an helicoidal manner around its axis like at least one screw thread and with radial walls extending in a parallel direction to the longitudinal axis of the drum while being angularly spaced from one another so as to delimit, with the turns of the helicoidal strip, compartments for receiving and transporting the treated produce.

Abstract: A method and apparatus for pitting olives, in which each olive is held between a pair of matching knives as the knives are rotated along parallel circular paths by a rotating drive shaft. The knives may both be coring knives or may both be pitting knives, and are aligned so that their longitudinal axes coincide and the common longitudinal axis is substantially perpendicular to the plane of the olive's circular path. As the knives rotate along parallel circular paths, they are translated by cams along their common longitudinal axis so as to penetrate opposite ends of the olive simultaneously and then to push the pit out through one end of the olive. The coring knife embodiment of the invention leaves a clean bore through the pitted olive after removal of the core (including the pit), and prevents the pit from tearing away an irregularly shaped olive portion during removal.

Abstract: Cereal is combined with more than 50% fruit or vegetable foods by weight for obtaining a nutritional fluid food composition. The cereal component is based upon an enzymatically hydrolyzed cereal in liquid form. The composition does not require including sugar as a further component of the composition and is comprised of at least 10% cereal by weight based on dry matter and in addition to the fruits or vegetables and enzymatically hydrolyzed cereal in liquid form, includes oatmeal, water and oil for providing a desired fat content.

Abstract: A process for preparing green plantains and the product derived therefrom wherein the green plantain is radially sliced and the core removed. Next, the plantain is immersed in a salted solution with lemon juice after the skin has been removed from the slices. Then, the slices are fried briefly and then flattened out. The resulting product is then frozen and packed for shipment.

Abstract: The invention relates to a process for refining foodstuffs, and to plant for the implementation of such a process. The basic process is one in which foodstuff is fed into a depressurized environment and refined therein, whereupon the refined end-product, and any waste matter separated during the process, are both drawn off. Plant for the purpose substantially comprises an environment in which a vacuum is created and maintained, such as will house conventional types of machinery which refine the foodstuff, separate any waste matter, and collect the end-product which is then drawn off by a pump. Such a process and plant serve in particular for extracting juice and puree from fruit, vegetable, and market garden produce in general, as well as for reducing meat of all kinds to a paste.

Abstract: A method and an apparatus for processing ripe avocados in which the pulp is separated from the outer skin and from the seed in sequenced operations. The pulp can then be reduced to a paste-like product and frozen for easy preservation, handling and marketing. The avocado pulp does not acquire its consistency and reach its oil content until the fruit has ripened to a stage where the pulp is soft. At this stage, a few days are available to process the avocado before it spoils. The ripening process occurs naturally after the fruit has been picked off the tree, providing it is left undisturbed with the seed and the skin untouched. Otherwise, no ripening takes place. Because the external surface of a ripe avocado is so soft and because its seed is so hard, the extraction of the edible and tasty pulp is difficult to perform with automatically operating machinery. Such machinery and the attendant method are the subject of the present disclosure.

Abstract: An apparatus and a method for the separation of seeds from seed-containing fruit rag or the like, particularly the separation of seeds from citrus fruit rag, which essentially consists of seeds, seed sacks and membranes to which the seeds adhere, and of albedo, and wherein the efficient separation of seeds enables the economical processing utilization of the separated seeds and of the fruit rag for further commercial applications.

Abstract: A process for the removal of pellicle from nut kernels is disclosed which simultaneously roasts the nuts. The process involves immersing the pellicle-covered kernels in a heated fluid at a moderate temperature for a sufficient period of time to permit the oil to penetrate the pellicle and to draw at least a portion of the moisture in the kernel to the kernel surface. The kernels are then heated at a higher termperature to vaporize the moisture previously drawn up to the surface and simultaneously detach the pellicle from the kernels and roast the kernels. The process is of particular utility in removing pellicle from nuts such as American hazelnuts and Brazil nuts in which the pellicle is strongly bound to the kernels and not readily removed by simple abrasion.

Abstract: A wine-making process which comprises feeding the pressed grape at an increasing, pulsating pressure of between 7 and 13 bars to a chamber containing soft permeable walls, and then subjecting the product to an increasing, pulsating pressure between 13 and 18 bars for a time of between 12 and 16 minutes. The plant comprises a normal grape pressing-stalk stripping machine and a membrane filter press.

Abstract: Apparatus for removing stems from picked green peanuts and for removing dirt and debris therefrom. Green peanuts are fed into a destemmer having a sloping plate with a plurality of slots through which rotating slotted destemmer wheels project. The stems are caught in the wheel slots and separated from the peanuts as the wheels rotate through the plate slots. The destemmed peanuts are deposited in a washing tank in which rotating cylindrical brushes force the peanuts under water, removing dirt and debris. The peanuts move to an upwardly inclined conveyor belt which carry the peanuts to a packaging station.

Abstract: Method and apparatus for de-stemming picked tomatoes. Each tomato is introduced into the upper end of a generally vertically disposed, open-ended, resilient, open-mesh fabric tube, a substantial portion of which approximates but is larger than the diameter of the tomato. The stem penetrates into and through the open mesh at some point, the open areas being somewhat larger than the stem, while the tomato continues to fall, thereby exerting a bending moment on the stem that snaps the stem from the fruit. The tomato, free from its stem, is discharged from a lower end of the tube.

Abstract: Banana puree is heated with direct steam injection. A lower pressure zone is used to remove seeds and fiber while partially reducing the temperature of the puree. Thereafter, air and water vapor are removed from the puree prior to cooling in heat exchangers and the resulting product stored.

Abstract: A process for fractionating the whole wheat kernel into its gluten, starch and bran-germ components including the steps of tempering the whole wheat kernel in water to increase its moisture content, flaking the tempered wheat kernel, disintegrating the flakes to a particle size range such that 20% to 90% of the particles will be retained on a 30 mesh U.S. Standard screen and in a manner that the resulting bran-germ particles are larger than the resulting endosperm particles, hydrating and agitating the kernel particles to just saturate them and to form a thick, dough-like mass and subjecting the mass to tumbling and/or manipulation together with water washing to separate and recover the gluten, starch and bran-germ components of the kernel.

Abstract: A cauliflower coring apparatus and method in which cauliflower heads are fed one-by-one into a housing by a conveyor having bowls for receiving the heads, each bowl having a number of spikes on which the heads are impaled. A shiftable beam in the housing carries a first rotary cutter and a vertically adjustable hold-down ring for engaging a head to keep it from moving out of its bowl as the first cutter rotates and removes the culls from the head by a coring effect. After its culls have been removed, the head is engaged and cut by a second rotary cutter which disintegrates the head and separates it into curds. The culls and curds drop into respective first and second chutes and onto first and second conveyors for movement away from the housing.

Abstract: A method and apparatus for macerating and fermenting grapes in the presence of carbon dioxide, the picked grapes being put in a hopper in clusters and fed therefrom by a screw conveyor to an intermittently pulsating pump located below a fermentation vat being filled, and carbon dioxide being drawn from this vat, and others in the installation, and reinjected into the mixture of partially crushed grapes and their must as it is being conducted in a pipe from the pump upwardly into the vat against the back-pressure of the contents therein.

Abstract: A frozen ear of fresh corn having a passage in and extending along the majority of the length of the cob is cooked by introducing the ear into cooking oil at an elevated temperature.

Abstract: A process for fractionating the whole wheat kernel into it gluten, starch and bran-germ components including the steps of tempering the whole wheat kernel in water to increase its moisture content, flaking the tempered wheat kernel, disintegrating the flakes to a particle size range such that 25-75% of the particles will be retained on a 50 mesh screen and in a manner that the resulting bran-germ particles are larger than the resulting endosperm particles, hydrating and agitating the kernel particles to just saturate them and to form a thick, dough-like mass and subjecting the mass to tumbling and/or manipulation together with water washing to separate and recover the gluten, starch and bran-germ components of the kernel.

Abstract: A process is described for preparing diced hot banana peppers which avoids the usual manual procedures of slicing and removing seeds and pulp. According to the novel method, stems are removed and the peppers are washed in the usual manner, but these washed papers are then passed directly through a commercial dicing machine to produce a diced mass of material including diced vegetable flesh, pulp and seeds. This diced mass is then fed in one end of a cylindrical revolving screen sizer wherein the seeds and pulp are separated from the diced vegetable flesh by passing through the screen to waste while the diced vegetable flesh remains on the screen. The diced vegetable flesh substantially free of the undesirable pulp and seeds is then collected from the screen and can be directly frozen or pickled for use by the consumer.