Abstract: Pasta dough is blanched or cooked by forming a pasta dough into a plurality of continuous pasta dough strands and simultaneously directing leading ends of the continuous strands and water at a temperature sufficient to blanch or cook the strands into the inlet end of a pipe which descends vertically from the inlet end to an outlet end. The water contacts the strands and draws and conveys the strands through the pipe for a time sufficient to blanch or cook the strands. As the blanched or cooked strands and water exit from the pipe through the outlet end, the continuous strands are conveyed away from the pipe while draining and collecting water, which is recirculated to the pipe inlet end.

Abstract: Uncooked pasta is steamed to obtain a surface-gelatinised pasta which then is contacted with water to obtain a wet pasta, and the wet pasta is steamed to obtain a pasta product which is at least partially cooked. The pasta product may be refrigerated, or may be dried, or may be dried and mixed with water and sauce and then rotary retorted.

Abstract: A continuous method and apparatus for cooking cereal grains such as wheat is provided. The method comprises two stages, a first continuous pre-cooking stage wherein the grains are hydrated by heating in water at a temperature below 95.degree. C. for a period of time sufficient to raise the moisture content of the grains to from about 28% to about 36% while allowing a substantial amount of starch to remain ungelatinized and a second continuous stage wherein the grains are heated in water at a temperature above about 95.degree. C. for a period of time sufficient to substantially fully cook the grains.

Abstract: Dry whole wheat grains are prepared for eating by preheating water to a temperature above a predetermined cooking temperature for said grains, adding a given weight of grains at ambient temperature to the preheated water to lower the temperature thereof to the cooking temperature, maintaining the water at the cooking temperature and cooking the grains at the cooking temperature for a period of time which provides for the weight of the grains to increase by from about 37.6% to about 64.1%, and then immediately cooling the cooked grains to preclude further cooking thereof.

Abstract: A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated acidified filled pasta having a filling within a dough skin which includes mixing pasta ingredients together to form a pasta dough, sheeting the dough to a sheet to form the skin of the filled pasta, encasing a filling having a water activity of from 0.93 to 0.97 and a pH of from 4.6 to 5.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of 4.6 to 5.6 and a moisture content of from 45% to 65% by weight and a water activity of 0.94 to 0.995, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.

Abstract: The color of vegetables and fruits which contain carotenoids is stabilized by adding to water particles of tea, by-products of tea extraction, a spice, rice bran, tomato skins, tomato seeds and/or paprika seeds so that the particulate material is contained in the water in an amount of at least 0.5 g per liter water, and vegetables or fruits which contain carotenoids are blanched in the particulate-containing water having a temperature between 70.degree. C. and 100.degree. C. for a time for stabilizing their color, and after which, blanch water is separated from the treated vegetables and/or fruits. Further, the particulate-containing water and the fruits or vegetables may be placed in and blanched in a pouch, particularly a water-permeable pouch so that blanch water may be separated from the pouch and so that particulate material is retained in the pouch.

Abstract: A process for producing a fat imitator by combining a complex carbohydrate, a simple carbohydrate, a proteinaceous material, a gum or hydrocolloid polycarbohydrate and a salt. The complex carbohydrate may be a whole, dehulled cereal grain, legume seed or plant tuber. The simple carbohydrate may be a sugar solid or sugar syrup. The proteinaceous material contains a minimum protein content of 20% weight as determined by 6.25% times nitrogen content. The gum or hydrocolloid polycarbohydrate may be of vegetable, algal, animal or bacterial origin. The salt may be a sodium or potassium chloride, phosphate, acetate, citrate, lactate, gluconate, or an ammonium phosphate, acetate, citrate, lactate, gluconate or combinations of the foregoing salts.

Abstract: A method for forming a dehydrated leguminous food product for reconstitution into a ready-to-eat food product. The method includes the steps of cleaning the food product, removing all unwanted material, tempering the food product until it is partially hydrated, steam cooking the food product in a low pressure steam environment, smoothly crushing the food product between at least one pair of rolls, dehydrating the food product, and breaking up the food product to a desired size. The food product produced by the present method has a moisture content of approximately 4% to 14%, and preferably 7%. The product formed by the present method is instantly reconstitutable and has the color, appearance, texture, aroma, and consistency of conventionally prepared pea soup.

Abstract: Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.

Abstract: Methods of debittering and coloring black ripe olives include the steps of treating the olives with iron solution at elevated temperature, in the absence of oxidizing agents, followed by the step of aerating the solution. The unique coloring method permits a relatively high concentration of lye to be used in the debittering process which precedes the coloring process, resulting in significant overall time savings for the combined processes. A three day debittering and coloring olive process is described which results in consistent, high quality product.

Abstract: A method of processing rice to provide a quick-cooking rice includes the steps of fluidizing the rice by recirculation of a gaseous fluid of saturated steam at 100.degree. C. during a first and major part of a cooking time period; injecting saturated make-up steam at 100.degree. C. into the recirculating gaseous fluid in order to compensate condensated steam; spraying water of a temperature close to 100.degree. C. upon the fluidized rice at most during the first and major part of the cooking time period and in an amount calculated for gelatinizing all starch of the fluidized rice; and drying the rice mainly in fluidized state in a successive second zone by dry air.

Abstract: The present invention relates to a process for preparing an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt extract, adding starch hydrolase to the malt extract and saccharifying, heating and chilling, filtering, and adding sugar to the filtrate so that the total sugar content reaches Brix 32 to 68; steeping nonglutinous rice in water and boiling, adding 1 to 3 times of water by weight and starch hydrolase to the resulting nectaring rice, and saccharifying; diluting the malt extract with water saccharified nectaring rice to the resulting mixture, and filling up a container with rice nectar thus produced and sealing; and, putting the container filled with the rice nectar in a retort chamber and sterilizing.

Abstract: A method of producing a frozen green agricultural product includes the step of blanching the green agricultural product. The blanching step includes changing the color of the green agricultural product bright, and swelling the green agricultural product to produce a frozen green agricultural product. Furthermore, an apparatus for producing a frozen green agricultural product has a cylinder including a coloring zone and a swelling zone, a steam inlet for supplying steam into the cylinder, and transporting mechanism for transporting the green agricultural product within the cylinder.

Abstract: Instant rice noodles are prepared by preparing first a rice flour in which its starch is gelatinized partially, and then, the flour is mixed with water at a temperature and for a time to form a dough and to gelatinize the starch further, but not completely, the dough is extruded to obtain the dough in a form of noodles, the noodles are steamed to firm them, the firmed noodles are blanched with water at a temperature and for a time to gelatinize the starch further, and then, the blanched noodles are dried to a moisture content to below 15% by weight. When rice flour is employed as a starting material, it first is steamed for preparing the rice flour in which the starch is gelatinized partially, and when whole rice is employed as a starting material, the whole rice is steamed to gelatinize its starch partially and then, the rice is milled for obtaining the rice flour in which the starch is gelatinized partially.

Abstract: A rice cooker is placed on a turntable, and uncooked rice is poured thereinto. As the uncooked rice is poured-in, a motor rotates the turntable alternately clockwise and counterclockwise to cause the rice to be evenly distributed therein. The cooker carries a signal emitter which is received by a receiver that is connected to the motor for controlling the motor.

Abstract: Water is circulated in the processing of food products, such as rice, and in quantities sufficient to avoid undesirable clumping within processing machinery. Further, recycled water produced during the processing of food products is recirculated and reabsorbed by the food products. A portion of the water which contains cooked starch is drained off, and the remainder is recirculated in the processing of additional food products. In one application, a method and apparatus for recirculating water in the processing of rice is provided, whereby the ratio of the amount of water used and/or excreted in the processing of the rice as compared to the amount of cooked rice is less than or equal to about 3:1 by volume.

Abstract: Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.

Abstract: A method for the heat processing of foodstuff to improve the palatability thereof. A oven housing defines an oven chamber having a material inlet and a material outlet. A tubular structure extends between the material inlet and the material outlet for carrying the foodstuff during the cooking process. The tubular structure is preferably comprised as a bank of interconnected augers. Control of the speed of the auger assembly determines the duration during which the foodstuff is subject to the heat processing. A fluid conduit system provides heated gases to the oven housing for purposes of heat processing or cooking the foodstuff. A blower is connected to the fluid conduit for moving the gases. A heater module provides heated gases to the fluid conduit and controls the temperature thereof. A moisture conditioning apparatus can be used to control the moisture content of the incoming foodstuff thereby controlling all of the process variables for the heat processing of foodstuff.

Abstract: The improved firmness obtained in frozen vegetables by a two-step blanch prior to freezing consisting essentially of a lower temperature blanch to activate pectin methyl esterase in the vegetable to increase firmness followed by a higher temperature blanch to inactivate enzymes thereby to prevent the development of off flavors during frozen storage is retained when the frozen vegetables are canned and heat sterilized. The firming effect is accentuated when the food grade calcium salt is added or when a food grade acid is added to reduce the pH below 4.5. The greatest firming effect is obtained when both a food grade acid and a food grade calcium salt are added.

Abstract: Firmness of processed canned vegetables has been markedly improved by subjecting the vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.

Abstract: A composition comprising a desired flavoring agent in combination with a high percentage of medium chain triglycerides suitable for use as a substitute for naturally occurring sources that can have desired flavors. The composition provides a desired flavor, while providing significantly more healthful nutritive value to a consumer. The composition preferably comprises a very high percentage of the medium chain triglycerides, and can further include one or more of a pigment, a consistency modifying material, an aroma-enhancing material, and one or more fat-soluble vitamins.

Abstract: A process for preparing a bean jam is disclosed wherein adzuki beans or other beans and water are separately applied with high voltage negative electrons of 5,000 V to 20,000 V to separately produce treated beans with enhanced bean jam-producing properties and a treated water, the treated beans and the treated water are combined and heated to produce bean jam and stock, and the resulting bean jam is then removed from the stock.

Abstract: An apparatus and method are disclosed for a batch cooking and packing process for pieces of a food product such as fruits and vegetables. The process includes collecting a predetermined quantity of the uncooked food product, depositing that quantity by gravity flow into a closed cooking chamber containing a quantity of liquid for use with the food product, then heating the food product by recirculating the liquid through a heat exchanger to heat the liquid and food product to a cooking and sterilizing temperature and then removing the liquid from the cooking chamber until the total combined volume of liquid and food product remaining substantially equals the desired quantity of food product and liquid desired to be deposited into a predetermined shipping container, and depositing the remaining food product and liquid from the cooking chamber through a cooking chamber delivery port into the shipping container and sealing that shipping container.

Abstract: Process for the preparation of a foodstuff for human use comprising:selecting hard wheat grains according to their size,preheating the selected grains,moistening the preheated grains,keeping the moistened grains at rest for a period of time,cooking the grains,drying and cooling the cooked grains,hulling the grains,expanding the hulled grains,reconditioning the expanded grains to their initial water content, andrecovering the reconditioned grains in view of their domestic use as foodstuff.

Abstract: Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80.degree. to 102.degree. C. The reverse surfaces of the blanched herbs and/or the upper surfaces of dough sheet units are coated with an aqueous coating medium such as an aqueous solution of pullulan or gelatin, followed by attachment of the herbs to the dough sheet units. The dough sheet units-cum-herb(s) are baked to produce baked confectionery products with a bright green herb(s) free from the grassy smell and hardly liable to be discolored. The dough sheet units may be either of a single-layer structure or of a multi-layer structure including a vegetable-containing layer(s). According to the foregoing process, biscuits, pies, crackers, bread, etc. with a healthy touch can be produced.

Abstract: The snapping and biting response of ictalurid catfish, and fish with similar feeding habits, are released by the use of the free amino acids: L-proline, L-alanine, and L-arginine, and mixtures thereof, at concentrations above those normally found around the fish's normal, or natural foods.

Abstract: A method is disclosed for automatically preparing and processing a precise portion of pasta at precise temperatures with fluid agitation. Uniform lengths and portions of pasta dough are extruded into an individual portion-sized cup disposed on a conveyor. Each cup includes a precise number of drain holes which maintain a full liquid level as water is added to the cup. The extruded pasta is precooked in the cup as the cup passes beneath a plurality of hot water jets which provide precise temperature control for optimum cooking, with the water velocity providing fluid agitation to prevent sticking or damage to the pasta. The precooked pasta is then cooled and rinsed by passage beneath another series of spray nozzles, treated with a flavor liquor containing flavor-enhancing ingredients, such as salt or parsley flakes, and treated with oil to prevent excessive agglutination and product loss. The precooked product is then emptied from the cup into an individually sized package for later use by the customer.

Abstract: A manufacturing process for preparing packaged fast-cooking rice prepared by a process wherein raw material rice after being washed and soaked in water is heated to become gelatinized rice having a water absorptive property, and the resultant hot gelatinized rice is impregnated with an additive liquid so that swelled rice grains having non-sticking properties are produced. A predetermined amount of the produced rice is packed in an air evacuated package. The product rice can be cooked in an ordinary manner in a short time. By changing the additive liquid, rice containing a preservative or a seasoning can be obtained.

Abstract: A process for preparation of frozen table-ready legumes from dried legumes is disclosed. The process of preparing legumes comprises the steps of: soaking dried legumes in water for approximately 16-18 hours at atmospheric pressure and an ambient temperature of about 45.degree.-80.degree. Fahrenheit; cooking the legumes for about 11/4 to 13/4 hours without boiling in water maintained at atmospheric pressure and about 195.degree.-210.degree. Fahrenheit to achieve a moisture content of at least about 68 percent; and freezing the rehydrated legumes.

Abstract: The present invention relates generally to a batch process for preparing a heat treated granular solid foodstuff, and more particularly it relates to a process wherein a granular solid food is sufficiently heated deep into the center portion thereof to be sterilized and/or cooked and then cooled without impairing the appearance and flavor thereof. The heating and cooling occur by heated and cooled liquids which fluidize the granular solid food.

Abstract: A method of manufacturing dried rice with a pregelatinized starch content which comprises the steps of:(a) soaking polished rice in water having a temperature below 30.degree. C.;(b) soaking the polished rice resulting from said step (a) in warm water having a temperature between 50.degree. and 70.degree. C.;(c) steam cooking the polished rice resulting from said step (b); and(d) drying the polished rice resulting from said step (c). The method allows the dried rice to be made edible within a short period, and allows the rice to be processed without making the surface of the rice grains too sticky, and thus provides constantly high yields with low energy costs.

Abstract: Cereal grains are protected from enzymatic deterioration by inactivation of lipolytic and oxidative enzymes without alteration of the physical and functional properties. The method involves heat treating either the intact grain or the separated germ fraction at a moisture content of about 13-17% and a temperature in the range of about 95.degree.-110.degree. C. The whole grain product and high-fat flour prepared therefrom are characterized by an extended shelf-life and high nutritional value.

Abstract: This invention provides a process for preparing dried pre-gelatinized cereal grain, in particular for instant food, which make it possible to obtain dried pre-gelatinized cereal grain that can be rapidly reconstituted with hot water and that has better taste after reconstitution with hot water than other dried grain materials. The process for preparing dried pre-gelatinized cereal grain involves subjecting pre-gelatinized grain to both high temperature water-immersing treatment and low temperature water-immersing treatment so as to adjust the water content thereof to between 73 and 84 weight % and then drying it.

Abstract: A vertical cooker vessel is used for cooking a grain product. The cooker is vertically oriented and has a conical baffle so as to ensure plug flow so that grain is neither undercooked nor overcooked. The cooking water fills the vessel and is maintained at a predetermined elevated temperature while a continuous stream of water is drawn off through a sieve in the bottom portion of the cooker, then recirculating the water, mixing with raw grain, and then heating, where steam is added to reheat the water and grain. The mixture is added to the top of the vessel. Cooked grain exits from the bottom of the cooker under control of a metering pump. Grain is separated from the water, with water from the separator returning to a mixer for mixing with the recycled water. A conical baffle is located near the sieve. This ensures plug flow of grain through the cooker. A lower second conical baffle prevents turbulent flow beneath the first conical baffle, which flow would otherwise disrupt plug flow.

Abstract: Legumes, such as beans, are hydrated, and cooked to form a mash prior to forming the resultant mixture into shapes suitable for dehydration to a storage-stable moisture content. The dehydrated bean product has a bulk density greater than about 0.28 gm/cc, and a rehydration ratio within the range of 1.75 to 3.75:1.0, and is capable of substantially uniform reconstitution which does not require physical agitation. The hydrated product is particularly suitable for the preparation of refried beans.

Abstract: Disclosed is an electric rice cooker which comprises a pot to hold rice and water, an inner case defining a heating space between the inner case and the outer peripheral and bottom surfaces of the pot, an outer case supporting the inner case, and at least one heater disposed in the heating space at a fixed distance from each of the pot and the inner case for heating air in the heating space to circulate the same by convection, thereby heating the pot and the rice and water in the pot from the upper portion.

Abstract: A continuous process for producing a quick cooking vegetable comprising the steps of spraying moisture and steam on discrete pieces of a vegetable as the vegetable moves along on a conveyor belt until the vegetable attains a moisture content of between about 50 weight percent and about 97 weight percent and a resultant temperature of between about 72.degree. C. and about 110.degree. C. such that the vegetable pieces are completely gelatinized; pre-drying the vegetable pieces by hot air at velocities ranging between about 100 m/s and about 140 m/s to a moisture content of between about 20 weight percent and about 30 weight percent; and finally drying the vegetable pieces by hot air at velocities ranging between about 75 m/s and about 110 m/s to a final moisture content between about 5 weight percent and about 15 weight percent.

Abstract: A process for preparing a defoaming agent for the manufacture of bean curd which comprises blending glycerol fatty acid esters containing not less than ca. 90% of glycerol fatty acid monoester(s) with additives, then melting the resulting mixture, then granulating the resultant, and then selecting the granules, the size of which is not less than 300 .mu.m by sieving.

Abstract: Cereal grains are protected from enzymatic deterioration by inactivation of lipolytic and oxidative enzymes without alteration of the physical and functional properties. The method involves heat treating either the intact grain or the separated germ fraction at a moisture content of about 13-17% and a temperature in the range of about 95.degree.-110.degree. C. The whole grain product and high-fat flour prepared therefrom are characterized by an extended shelf-life and high nutritional value.

Abstract: A deluge water type vegetable blancher is disclosed which comprises an elongated tank, a conveyor above the tank to carry vegetables longitudinally of the tank, a flood/deluge system adapted to water blanch the vegetables upon the conveyor, drain lines in the tank to discharge the blanching water, a filter receiving the discharged water from the drain lines to continuously filter and recirculate the blanching water and one or more pumps including water heaters to supply hot water at substantially constant temperature throughout the entire flood/deluge system.

Abstract: A method for processing rice wherein paddy rice is heat treated, the heat treated rice is shelled to separate the hulls from the brown rice, the hulls are fed into a burner unit wherein they are burned in two stages to produce ash and relatively clean hot gases, and the hot gases are cycled for use in the heat treating phase.

Abstract: This invention relates to a method for mashing starch-rich material, for example whole grain or partially crushed grain, when manufacturing alcohol. The method has a very low energy consumption, because the amount of water added to the starch-rich material in the beginning of the mashing stage is low. High pressure steam and a short processing time are used to keep the starch-rich material to water ratio during the processing stage below 1:2 because very little water is condensed from the water vapor during a short period. The mashed material is finally broken down by "shooting" the material from the reactor by using pressurized air.

Abstract: A process for producing dried bean powder which is instantly reconstitutable with water to form a product having the flavor, color and texture of conventional refried beans. The dried bean powder contains a major proportion of finely divided cooked bean particles and an appreciable quantity of larger size cooked bean skin particulate which provides the reconstituted product with a texture typical of refried beans. In the production of this product, raw beans are blanched in hot water to hydrate the beans, and the hydrated beans and blanch water are cooked under pressure in a suitable pressure cooker. Upon completion of cooking, the beans and water, which are under relatively high pressures and temperatures in the pressure cooker, are discharged from the cooker into a container at ambient temperature and atmospheric pressure to provide an almost instantaneous release of pressure on the cooked beans.

Abstract: A continuous process for producing quick cooking rice is provided herein. Such rice only requires approximately 5 minutes swelling time in hot, not boiling, water to prepare for consumption. The rice produced by this process is also high in nutrients in that very little removal of starch or other nutrients occurs, with consequent minimal water fouling. The process involves contacting rice, preferentially fissured rice produced by preheating, with water and steam such that the rice is completely gelatinized and has a moisture content up to about 70 weight percent. Such gelatinization is preferably accomplished by spraying the rice alternately and progressively with water and steam. The gelatinized rice, without stirring, is then dried to a final moisture content of between about 10 weight percent and 14 weight percent.

Abstract: The object of the invention is to provide an improved process for preparing a fully gelatinized rice.FIG. 1 shows an inclined enclosed chamber 10 wherein rice is cooked in hot water in a first zone at low end 12 and is steamed in a second zone at raised end 14. Locks 32 and 34 permit continuous pressure operation. The rice removed from lock 34 has a moisture content of 30 to 75% and its starch is substantially completely gelatinized. The cooked rice is preferably drived in conventional manner such as in drier 40.The invention enables the preparation of a high quality fully gelatinized rice with less energy consumption, less loss of product weight and decreased effluents in need of treatment than conventional processes.

Abstract: Methods and apparatus for processing grain to provide meal, grit, flour and masa products suitable for human consumption and by-products suitable for use as animal feed and industrial products. The methods includes forming a slurry of the grain with water and processing the slurry through dehusking, germ detaching, grinding and sifting stages while maintaining the grain at a relatively high moisture content. Partially different methods are employed depending on whether the processed grain is sorghum, wheat or corn. The processing apparatus includes a dehusking unit having a plurality of pump stages to remove the husks from the grain kernels without cracking a substantial portion of the kernels. A fluidized bed dryer is utilized to remove excess water and to surface dry the kernels and husks. For sorghum grains a centrifugal impact germ detacher is utilized to break up the dehusked kernel and separate the germ and oil from the endosperm.

Abstract: A method and apparatus for utilizing a horizontal disc having a plurality of guide vanes extending in a curvilinear path with each vane terminating in an end portion that is substantially parallel to a tangent to the disc. A plurality of impact surfaces are provided in the same horizontal plane as the disc with each surface being substantially linear and extending transversely of the path of travel of a kernel impelled by the disc. The method includes locating the impact surfaces away from the periphery of the disc a sufficient distance so as to preclude application of crushing forces to the kernels as the latter pass between the disc and the surface. The kernels are fed onto the disc at a point near its center from an overhead position at a carefully controlled rate whereby each kernel is aligned by centrifugal forces as it moves along the guide vane so as to expose one of the side edges of the kernel for contact with one of the impact surfaces.

Abstract: Methods and apparatus for high-moisture extrusion of starch-bearing grains is disclosed which yield cooked, gelatinized products suitable for short-time enzymatic conversion to sugars, and particularly those subject to fermentation to alcohol; the high production rates afforded through use of extrusion equipment, and the short conversion time of the resultant products, is particularly advantageous for economical alcohol manufacture, both for alcoholic beverages and for use as fuel. Preferably, whole or cracked starch-bearing grain is presoaked in an excess of water to a substantial moisture level, and the resultant slurry is fed to a specialized extruder. In the extruder the water is at least partially separated and carried from the process, and the grain is highly cooked and gelatinized for subsequent conversion.

Abstract: Method and pressure vessel for cooking food. The pressure vessel is divided into two zones one of which receives the food to be cooked and the other of which may receive a predetermined quantity of liquid. The pressure vessel is periodically pivoted during cooking with saturated steam, and due to the pivotal or rotational movement the liquid passes periodically from one zone into the other, thus wetting the food retained therein, and back into the former zone.

Abstract: A method for processing grain, e.g. corn, to provide a flour or grit product suitable for human consumption and by-products suitable for use as animal feed and industrial products which includes forming a slurry of the grain with water and passing the slurry through a plurality of pump stages having turbine pumps equipped with turbine pump impellers to remove the husks from the grain kernels without cracking a substantial portion of the kernels. The slurry is then passed through a centrifuge to remove excess water, surface dried and passed through an aspirator to separate the husks from the grain kernels. The dehusked kernels are sent through a centrifugal impact cracker to break up the kernel and separate th germ and oil from the endosperm. The broken kernel pieces are then milled to produce flour.