Abstract: A method of preparing an extract from hops comprises contacting the hops to be extracted with carbon dioxide in the liquid state to dissolve the matter to be extracted in the liquid carbon dioxide, heating the solution of extract to evaporate carbon dioxide from the solution of extract, compressing and condensing the evaporated carbon dioxide vapor to re-form liquid carbon dioxide, and re-cycling the liquid carbon dioxide to contact the material to be extracted. At least part of the heat evolved from the carbon dioxide vapor after its compression and during its change of state from vapor to liquid carbon dioxide is used to cause the change of state of the liquid carbon dioxide in the solution of the extract to evaporate the carbon dioxide from the solution of the extract.A plant for the preparation of an extract of hops by extraction with liquid carbon dioxide is also disclosed together with modifications of the plant to enhance the recovery of hop oils or to obtain a separate extraction of the hop oils.

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: The present invention provides for isolated non-specific plant concentrates and other fodder additives and a process for their manufacture comprising precipitating a protein fraction from plant juices by coagulation and treating the coagulated green protein fraction with glycol or diglycol ether thereby isolating the valuable substances therefrom. The obtained concentrates are useful as animal fodder and in human nourishment.

Abstract: Extraction of purified plant anthocyanin colors particularly from dark grapes by treating impure materials to insure discrete monomeric anthocyanin molecules in solution and then passing the solution through ultrafiltration membranes to retain soluble and/or cloudy macromolecular, e.g., colloidal, impurities upstream that produce, an aging, haze and sediments, and pass the monomeric anthocyanins downstream for further concentration as liquid or powder to give a stable color concentrate that can be used as a color additive. For example, fruit solids may be treated with sulfur dioxide solutions to ionize, decolor and insure the monomeric state of the pigment molecules (change from anthocyanins to chromon 2-and 4-sulfonates), ultrafiltering the solution to pass the anthocyanins downstream while retaining upstream the macromolecular components such as pectins, tannins, proteins, complexes thereof, etc.

Abstract: In the brewing of beer, spent grain at about 90% moisture from a straining tank having no internal rotating rake is collected and pumped to a centrifuge which reduces the moisture of the spent grain to about 70% and provides spent grain liquor of about 2.0 to 4.5% or more of total solids. The spent grain liquor is stored in a tank at 165.degree. F. to 170.degree. F. and held until it is used up to 50% of the sparge liquid for a subsequent brew in the straining tank. The spent grains at about 70% moisture are directed to a large holding tank. Nutritious brewery waste streams are added thereby increasing the nutritional value.

Abstract: A coffee like beverage product prepared solely from soybeans. By the combination of conditions employed, the result is a ground and roast soybean product which can be substituted for coffee, and which tastes and appears remarkably like coffee. The process involves removing most of the oil from green soybeans, crushing the green soybeans, grinding the crushed green soybeans, and thereafter roasting the same.

Abstract: A process for clarifying by flocculation a turbid liquid which forms a foam with injected gas and which contains material that, with gas, will form a floatable floc. A gas compatible with the liquid is injected into the liquid in order to form foam atop the body of liquid, and components of a floc within the body of liquid. The liquid after said treatment with gas is permitted to reside quietly so that the floc components form a floatable floc and rise to the surface of the body of liquid. Clarified liquid collects below the floc. Gas for injection into the body of liquid can be withdrawn from a region containing the foam, whereby to recover liquid from the foam, thereby substantially eliminating loss of liquid as foam.

Abstract: A method of producing anthocyanin, comprising the steps of treating sunflower seed husks containing anthocyanin at ambient temperature and in a non-oxidizing atmosphere with an acid solution selected from a group consisting of water and an organic or inorganic acid, organic solvent and an organic or inorganic acid, organic solvent and aqueous solution of an organic or inorganic acid, and pure liquid organic acid, then filtering the resulting solution and concentrating the filtrate under vacuum at a temperature between 35.degree. C. to 40.degree. C., to obtain a red colored liquid substance.

Abstract: A recovered soybean protein extract is disclosed containing at least 55 percent of soybean protein, on a dry solids basis, and from 2 to 32 percent of natural soybean oil, based on the weight of the protein. The remainder of the extract includes water, carbohydrates, minerals and proteinate salts. A method for recovering the soybean protein extract, whereby the oil and the protein are jointly separated from the soybean, is also disclosed. The method involves grinding cleaned and dehulled soybeans, slurrying the ground product in peroxide and water, and recovering a protein extract from the slurry by centrifugal processing. An isolate, protein content at least 85 percent, is obtained by adjusting the slurry pH to at least about 8 to solubilize the protein, removing the insolubles and free oil, and then precipitating the protein solids by lowering the pH to about 4.5; the precipitated protein is then recovered from the slurry.

Abstract: An edible high-protein flour is produced by an improved process. Cottonseed meats are dried, and then comminuted in a combination of mills having certain specifications which prevent rupturing the pigment glands of the cottonseed. Recycling of partially ground meats is practiced. This improvement is correlated with liquid cyclone separation followed by oil and solids recovery steps, thus comprising an improved process which consistently yields an edible cottonseed protein concentrate and high grade cottonseed oil.

Abstract: A method for removing small quantities of coagulable substances from potato waste fruit water by means of a heating treatment, in such a way that, prior to heating, the fruit waste is subjected to an ultrafiltration at a pressure comprised between 5 and 10 Atm. until the protein concentration has increased to a value of at least 6%.

Abstract: Deriving carotenoid coloring agents from citrus by extracting the natural peel oil from the flavedo of the fruit, treating the oil to remove the undesirable sterols, coumarins and other undesirable waxes therein, and thereafter deterpenating the de-waxed oil by successively folding the oil to a concentration of at least 15-fold in order to remove the major portion of the limonene therein. The de-waxed and deterpenated oil is then distilled under vacuum in a molecular still at a pressure between about 10 microns to 1.0 millimeters of mercury, and at a temperature of between 90.degree. to 120.degree. C to remove the balance of the unwanted constituents and to provide the desired concentrated carotenoids as an output thereof.

Abstract: Soybean polysaccharides are produced by extracting a residue which is obtained after the separation of soy proteins from soybean, with an aqueous alkaline solution and recovering the resultant solid fraction.

Abstract: A process for isolating an aromatic coffee fraction from an aqueous medium containing said fraction, which comprises contacting the aqueous medium with an organic solvent which is an azeotropic mixture capable of boiling at a temperature below about 50.degree. C of (a) at least one non-aromatic hydrocarbon and (b) at least one non-aromatic halogenated hydrocarbon or an ether and recovering a solvent phase containing the aromatic fraction. This is a continuation of application Ser. No. 623,055, filed Oct. 16, 1975, is now abandoned.

Abstract: Process of making an instantly rehydratable, non-caking, storage-stable, dehydrated fruit juice product, especially orange juice, grapefruit juice, and pineapple juice, by removing a substantial portion of the supernatant liquid portion of the fruit juice separated from the sediment portion by centrifuging of the fruit juice, then dehydrating the sediment portion either alone or with a small portion of the supernatant liquid portion remaining with the sediment portion. Citric acid and sucrose may be added to the dehydrated sediment portion prior to hermetic packaging or at time of rehydration.

Abstract: An improved process is provided for producing edible coconut cream, which process improves the already known processes because the process of the instant invention is more efficient, the finished product is pasteurized and homogenized and in general terms the production costs involved are diminished. Likewise, the yield is normally higher than that obtained in the already known processes since the quality of the finished product is improved in view of its feeding and organoleptic outstanding properties.

Abstract: The drying method according to the invention provides first for the moistening of the material with juice pressed out from the material of an earlier run and the material is passed through a heat exchanger the heat of which is derived solely from the exhaust air of the main drying unit and subsequently pressing out the excessive moisture from the material before the main dryer.

Abstract: Oil is extracted from vegetable material, such as cottonseed, rapeseed, safflower seed, sunflower seed, and linseed, by mechanically expelling crude oil from the vegetable material and then chemically extracting crude oil from the pulp cakes produced in the expelling step by using a suitable solvent. After the expelling step the oil is separated from the cakes and, thereafter, the mechanically expelled crude oil is passed through a layer of the cakes prior to at least a portion of chemical extraction to filter fine sediment from the expelled oil and thus eliminate separate fine sediment filtering steps of the mechanically expelled crude oil.

Abstract: Juice obtained from alfalfa or other leafy green crops is processed to isolate a cream-colored protein fraction which is soluble, odorless, bland (essentially tasteless) and useful for human nutrition. The juice is first treated to remove chloroplastic proteins, chlorophyll, carotenoids, and lipids. The residual juice containing the desired cytoplasmic proteins is treated by novel procedures--e.g., acid precipitation in the cold or by membrane filtration followed by acid precipitation at ambient temperature--to isolate the soluble bland protein.

Abstract: Method and apparatus for separating and washing solid particles in suspension in a liquid which includes a series of continuously decanting centrifuges and an equal number of reslurry stations. Fresh wash liquid is introduced into the last of the reslurry stations, together with solids which are discharged from the next to last decanting centrifuge. Solids are separated from liquid in the last decanting centrifuge and the effluent therefrom is directed into the next to last reslurry station for dilution of the suspension therein. The system is particularly adapted for use as a continuous lautering method for producing malt beverages.

Abstract: Tomato products of increased consistency are prepared by sequentially applying acidification and homogenization to juices or concentrates prepared by standard production techniques.

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: A new anthocyanin recovery system from plant materials such as grape wastes based on tartaric acid-alkanol extraction followed by controlled precipitation of excess tartaric acid as potassium hydrogen tartrate is described. An artificial grape drink colored with the anthocyanin extract thus prepared was found to be acceptable.

Abstract: In reclaiming nutrients from manure, steps are taken to remove both insoluble and soluble ash components, thereby preventing their buildup to possibly dangerous levels when the reclaimed nutrients are used as recycled feed. After initial milling of the manure to a predetermined size, it is mixed with water or reflux brine to form a slurry. The manure-water slurry is released onto an inclined belt having a riffled surface moving in an upward direction while the slurry stream moves along a gravity path opposite the belt movement. The belt discharges ash at its upward side along with a small amount of fibers, feed mix, kernels, grains, and other organic matter. In this manner a major part of the undesirable inorganic, insoluble ash and a small amount of nutrient materials are removed from the manure. Alternatively, a centrifugal bowl classifier, an oscillating or pulsating jig screen, or preferably a shaking or concentrating table with riffles may be used.

Abstract: A soy milk is precipitated and the resulting whey is centrifugally separated from the curd and washed, whereupon the curd is colloidally dispersed and spray dried.