Abstract: Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.

Abstract: A supply of cheese having residual whey thereon is rinsed with water containing a blandness imparting component selected from the group consisting of iron gluconate, copper gluconate and blends thereof.

Abstract: During blending of whey there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.

Abstract: A method for debittering soybeans to destroy and extract the bitter taste therefrom. Soybeans are loaded into open baskets with foraminous bottoms suspended from links on a chain conveyor successively and intermittently indexed by rachet driven sprockets through three zones of a processing tank having an exhaust hood. Water preheated to approximately 198.degree. F. flows through the tank and each zone thereof has a steam manifold therein whereby steam is injected into the first zone to raise the water temperature to approximately 214.degree. F. and bubble and agitate the water and the beans loaded in the baskets. The baskets and beans then travel through the second zone wherein they continue to be agitated by action of steam but wherein the temperature is lowered by the injection of tempering water to approximately 212.degree. F. Thereafter, upon entry into zone three, agitation of the beans continue with temperature also being approximately 212.degree. F.

Abstract: A foul breath preventive agent comprising cyclodextrin as an active component.

Abstract: A batch process for making fish meal products, which does not pollute the environment, is described. All operations are conducted in equipment not open to the atmosphere and the liquids and gases produced are treated to remove odors. Fish is precooked in a cooker and the steam and vapors are conveyed to scrubbers where the foul-smelling gases are rendered innocuous. The pre-cooked fish meat in the cooker is pressed to removed press liquid which is treated to recover oil, fish meat and stickwater. The pressed fish meat in the cooker is then dried and removed as a product. The stickwater is evaporated under vacuum to recover dry water-soluble fish materials as a product and the overhead vapors are chemically treated to remove odors.

Abstract: During blending of whey in the presence of heat there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.

Abstract: A method of removing offensive odor from the meat of sharks, including the steps of immersing slices of the shark meat in a saline solution and allowing the immersed slices to stand for hours under exposure to scattered light. After discarding the saline solution, the slices of meat are further allowed to stand for hours under exposure to scattered light.

Abstract: A process is disclosed to improve the freeze-thaw stability of fish bait, such as herring, by impregnating the fish by vacuum, pressure or a combination of vacuum and pressure with a water soluble, non-toxic glycol to replace a part of the water in the fish with the glycol. The fish bait are subsequently drained and may be packed and frozen for future use.

Abstract: Green beany flavors and odors characteristic of soybean can be removed to a satisfactory extent from a textured soy protein by a method comprising (i) the first step of treatment wherein the soy protein is retained at a temperature of from 80.degree. to 145.degree. C. for a suitable period of time while the water content of said soy protein is maintained at a predetermined value, and (ii) the second step of treatment wherein said moistened soy protein treated in the first step is kept in contact with a flow of superheated steam at a temperature of from 105.degree. to 160.degree. C.

Abstract: A bland, nutritive, water-retentive soybean flour, concentrate, or other food product is produced by a process involving heating soybean material under superatmospheric pressure and in contact with alcohol and water and/or their vapors while permitting continuous escape of vapors.

Abstract: A method and apparatus for producing fine deodorized soybean powder in which washed and dyhydrated soybeans are pressed flat to a degree not to remove fat from the vegetable. The pressed soybeans are: dried to a moisture content of about 3% in a low temperature atmosphere; coarsely ground to the grain size of mesh; and stripped of the seed coats to leave only the seed leaves by a blast of air. The seed leaves are cooked to deodorize them for a short time period and at the same time excess moisture is removed from the seed leaves by vacuum suction. The seed leaves are ground to a grain size of 80 - 90 mesh and the seed leaves are further finely ground to a grain size of 1000 mesh.

Abstract: Crumbled cheese curd is fed into the top of a hollow column in a chamber maintained at a sub-atmospheric pressure so as to form in the column a pillar of curd devoid of air pockets. The curd in the lower portion of the pillar being compressed by the weight of superimposed curd to press out whey therefrom and consolidate the curd, and the pillar of curd is repeatedly lowered, the bottom end of the pillar severed to form a block of cheese, and fresh curd added to the top of the pillar. During the lowering of the pillar of curd, the top of the pillar is subjected to a higher pressure than that acting on the bottom of the pillar so that the differential pressure exerts a force on the top of the pillar urging the pillar downwards and prevents fracture of the pillar due to frictional resistance with the walls of the column.

Abstract: Raw coffee is heated up by humidified hot air during a first period, then cooled at a reduced pressure during an immediately following second period, and these alternate treatments are carried out several times in succession.

Abstract: A method and apparatus for excluding a noncondensible gas from voids in a particulate product and thereafter filling the degassed product into a container. If the product includes only entrapped voids, a liquid is directed upwardly through the product in a degassing chamber to purge noncondensible gases from the voids. The upper end of the chamber is then closed at a point below the liquid level and the lower end of the chamber is opened to discharge the degassed product and liquid into a separating mechanism which causes the product to gravitate into the container and the liquid to be collected in a sump for recirculation.If the product is a low free liquid porous food product that includes both entrapped and occluded voids, the degassing chamber is first closed and vacuumized. The liquid is then directed upwardly through the product in the degassing chamber while vacuumization continues.

Abstract: In a process of preparing animal feed from citrus residue, the citrus residue is pulverized and pectin is precipitated, preferably with lime. The resulting mixture is then heated to release water and volatile compounds including (d-limonene) from solids. The evaporated water and d-limonene are collected and condensed, thereby preventing their escape into the atmosphere. The solids are then dried in a rotary kiln to yield the animal feed.

Abstract: 1. The method of preserving mature, but less than fully ripe, fruit .Iadd.which produces ethylene and is ripened thereby, .Iaddend.comprising enhancing the rate of diffusion of ethylene from the fruit by storing the fruit at a subatmospheric pressure in the range of 100-400 mm. Hg-.Iadd.absolute .Iaddend.in a continuously moving stream of water saturated air having a normal 21% O.sub.2 content, said stream continuously flushing ethylene, as it is diffused, away from the vicinity of the fruit.