Abstract: A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight. The pancake product of the present invention has an improved tenderness when compared with other cooked microwavable pancakes, not surface-treated with water.

Abstract: A method of sterilizing a liquid milk based product comprises indirect preheating of the product and final heating to a sterilization temperature 140.degree.-150.degree. C. by direct steam injection. The product is cooled by so called flash-cooling at which steam corresponding to the added amount of steam is evaporated. The product is cooled by indirect cooling. It is now proposed that the product prior to the flash-cooling is cooled from the sterilization temperature 140.degree.-150.degree. C. to a temperature in the interval 90.degree.-120.degree. C. in an indirect, first cooling step after which the product is cooled by flash-cooling to a temperature of 70.degree.-85.degree. C. The apparatus for sterilization comprises a balance vessel (1) connected to an indirectly working first heat exchanger (4) for heating of the milk based product. A steam injection nozzle (6) is arranged in a pipe line out from the heat exchanger (4).

Abstract: A method and apparatus is shown for subjecting animal carcasses immediately after slaughter and evisceration to residence for a specific time period in a steam chamber for the purpose of preheating the skin of the carcasses to assist in controlling the moisture absorption of the carcasses in a chiller as well as for sterilization of the carcasses to kill harmful bacteria on all exposed surfaces of the eviscerated carcasses.

Abstract: Parboiled rice, or a similar starch-containing product, is produced by moistening the rice in a preheating installation 1 and, thereafter, applying steam to heat the rice to boiling temperature. The rice is kept at the boiling temperature in a heat-retaining vessel 9 for cooking rice. Thereupon, the rice is dried in a drying installation 12 and cooled, if necessary.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: An oven with a box-like housing for efficient use of plant floor space encases a spiral food product carrying conveyor. A process vapor is circulated within the housing by "plug fans" with the inlet drawing vapor from the central axial zone of the spiral conveyor and exhausting into plenums along the periphery of the conveyor. The plenums have nozzles oriented tangentially to the conveyor for projecting the process vapor in a non-radial path over the food products.

Abstract: A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate.

Abstract: The present invention is directed to a continuous method for making a process cheese-type product. In the method, a flowing stream of a process cheese-type formulation which includes cheese particles and an emulsifying salt is provided. Steam is injected into the stream of the process cheese-type formulation. The stream of the process cheese-type formulation is then subjected to a mixing process in a chamber having an auger to provide a process cheese-type product. The stream of the process cheese-type product is then transported to a holding tank prior to packaging the process cheese-type product.

Abstract: An apparatus and method for sterilization of water compatible products, especially food products such as sliced vegetables, chopped meats etc. A sterilization conduit through which the product passes under pressure includes steam injectors, with the pressure of the product being maintained. The steam is condensed to a liquid by the effect of product temperature and pressure within the conduit and permeates the product. The product thus raised to a sterilization temperature. The heated and pressurized product is then passed through a series of flash chambers, each allowing an incremental pressure decrease upon the product. Each pressure decrease will allow a portion of the liquid permeating the product to flash to the vapor phase, reducing the temperature and added water content of the product while preventing damage to the product caused by excessive flashing. These incremental pressure reductions continue until the product is at atmospheric pressure and a temperature below approximately 100.degree. C. (212.

Abstract: A process for the production of low cholesterol butter fat or butter by steam treatment, wherein the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of from 195.degree. to 250.degree. C. and at a pressure of from 0.5 to 5 mbar, the steam is injected from one or more steam pipes arranged parallel with each other which extend through the layer which conducts the liquid fat (oil) along the entire length of the reaction pipe and having boreholes in the pipe wall as outlet apertures for the steam, into the oil stream flowing in the reaction pipe axial direction, the vapors are separated and the fat is cooled, to which optionally fat recombination substances may be added.

Abstract: Separate independent streams of pumpable and non-pumpable ingredients of a complex food article are first subjected to respective specific thermal stabilization treatments and are then cooled and combined into the desired complex food article which is finally sealed in a package. All the operations are carried out in an aseptic sterile environment.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: A process and apparatus to subject a pumpable mass of candy stock to heat, by conveying the candy stock to be heated through a heating coil (7) of a steam heated heat exchange (6). A fluid medium is added to the candy stock upon entry into the heat exchange (6) and as the candy stock leaves the heat exchanger it is guided into a receiving tank (13) which allows the medium to escape the candy stock. The medium to be added to the candy stock is steam, such that by the condensation of the steam the temperature of the candy stock is raised at least into the vicinity of its boiling point, preferably above its boiling point.

Abstract: A short cut pasta treatment process utilizes a steamer (13) for steam treating short cut pasta products after extrusion and before handling. The steamer has a housing (14) in which pipes (23) with nozzles (24) are disposed, both above and below an endless belt conveyor (21) which passes through the housing. "Green" pasta is carried by the conveyor through the housing, exposing the pasta to live steam. The pasta is steam treated for a time sufficient to partially gelatinize and cook the pasta product, which reduces tackiness and strengthens the product to limit breakage. Air is then drawn by the pasta by a pair of fans (25) to stop the cooking process and cool the pasta, allowing the partially cooked pasta to be handled and stored without agglomeration. Utilizing the short cut pasta steaming process allows automation of the packaging and conveying system for producing a short cut product without requiring a costly and time consuming drying operation.

Abstract: The invention provides a method and apparatus for reconstituting beverages wherein superheated reconstituting liquid and beverage concentrate are delivered into a mixing chamber having an adjustable volume. The mixing chamber is the volume between two coaxially arranged tapered elements which are disposed one inside of the other. Final beverage product emanates from an aperture in the tip of the outer tapered element. At least one tapered element can be displaced in the longitudinal direction so that the volume of the mixing chamber decreases and approaches zero as the tapered elements are moved closer together. Thus, when the system is shutdown the volume of the mixing chamber is allowed to approach zero so that very little product is susceptible to degradation in the mixing chamber due to prolonged exposure to high temperatures during a shutdown. The reduced volume mixing chamber may be flushed with reconstituting liquid.

Abstract: A method and apparatus for killing microorganisms on the surface of raw meat. The microorganisms are killed by exposing the meat to controlled applications of a biocidal treatment gas in a vacuum/pressure regulated environment. The meat is first exposed to a vacuum, the surface then flushed with an air-free treatment gas, then full treated with the air-free treatment gas, and then reexposed to a vacuum. The method and apparatus successfully kills microorganisms on the surface and pores of raw meat without causing significant deleterious changes to the meat.

Abstract: A method of treating livestock animal feed grains by the addition thereto of a sarsasaponin as a wetting agent in conjunction with the mechanical processing to which feed grains are subjected. A preferred sarasasaponin is that extracted from the Yucca plant. Preferably the sarsasaponin is applied from a liquid medium. The sarsasaponin facilitates moisture uptake by the grain, making it more stable, more palatable and more digestible. When fed to livestock, faster weight gains are obtained with less feed. The wetting agent is desirably added to the grain prior to processing by grinding or rolling and steam flaking.

Abstract: A process for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight.

Abstract: A feed grain conditioning composition including an aqueous tempering agent including a Yucca extract containing saponin and an antifreeze agent. Preferably, the Yucca extract contains sarsasaponin. The antifreeze agent is preferably selected from the group consisting of calcium chloride and propylene glycol. In a preferred embodiment, the amount of antifreeze agent is sufficient to depress the freezing point of the tempering agent to about -30# F. or less. A method of tempering feed grain by applying the feed grain conditioning composition to feed grain is also disclosed.

Abstract: A process for producing pumpable foodstuffs, wherein raw foodstuffs such as raw cheese is pre-comminuted, mixed with further ingredients, thermally treated by steam injection, subsequently cooled and creamed or emulsified and then fed or passed to a further working or processing operation. The present invention further relates to an apparatus for producing pumpable foodstuffs, such as processed cheese, having a treatment apparatus for raw foodstuffs, a mixer, a device or unit for heating and subsequently cooling the cheese mass and having feed pumps for the cheese mass.

Abstract: A food is cooked by placing the food on a support grill positioned inside a chamber, introducing steam and air into the chamber to provide hot moist air, directing the hot moist air in a vertically descending flow towards and through the support grill so that the food is contacted and cooked by the hot moist air, and cooling the chamber floor to prevent equilibration between the temperature of the floor and the temperature inside the chamber.

Abstract: Frozen meals are placed in a hermetically sealable cooking space (2) in which explosion-like puffs of steam are produced. Before the puffs of steam are produced, the air present in the cooking space can be heated. The puffs of steam are produced by evaporation of dosed quantities of water. Water is introduced into the cooking space (2) through a nozzle (40) which opens into the cooking space. The means can be regenerated or even cooked with the greatest possible care in the shortest possible time without detriment to their quality.

Abstract: A machine and process for quickly baking pizza. Dry super-heated steam at about 600.degree. F. is flash-generated in one compartment of the machine by spraying water on metal plates. The steam passes to another compartment of the machine where the pizza rests on a hot metal plate. The pizza is quickly baked from the combined effects of the steam and the hot plate at a temperature in the range from about 650.degree. F. to 690.degree. F.

Abstract: A fermented skim milk retentate is introduced into a mixing tank provided with agitation means. The skim milk retentate is agitated and transferred through a recirculating loop as dry cottage cheese curd and an emulsifying salt are added to the mixing tank. Agitation and recirculation are continued for a period of time sufficient to provide a dispersion of the dry cottage cheese curd and emulsifying salt homogeneously throughout the retentate. Heating of the dispersion is then started by injecting steam into the dispersion as it passes through the recirculating loop. While the temperature of the dispersion is within the range of from about 70.degree. F. to about 150.degree. F., non-fat dry milk is added to the dispersion. Agitation and heating is continued until the dispersion temperature is within the range of from about 140.degree. F. to about 165.degree. F. Xanthan gum, as the first gum of a stabilizing system, is then added to the mixing tank.

Abstract: An apparatus for more effectively controlling the precooking operation by separating the precooking procedure into multiple distinct zones and controlling the temperature in each cooking zone. A porous conveyor belt conveys shrimp from a feeder tank at a temperature of approximately 40.degree. F. into zone 1 maintained at a temperature of 212.degree. F. and subsequently into zone 2 in which the temperature is maintained at 212.degree. F. and finally into zone 3 and optionally into zone 4 maintained at a temperature less than 212.degree. F. In zone 1 the mixture of air and steam from both above and below the shrimp will condense on the surface of the shrimp for control cooking in zone 1 in which the shrimp is heated to approximately 116.degree. F. In zone 2, the same cooking procedure raises the cooking temperature of the shrimp to approximately 173.degree. F. In zone 3, and optionally in zone 4, a controlled cooking atmosphere is maintained at 180.degree. F. to 212.degree. F.

Abstract: A process for the preparation of bacon having improved taste and aesthetic appearance which is suitable for heating in a microwave comprising the steps of:providing slices of uncooked bacon;placing said slices of uncooked bacon between a pair of screen members;conveying said uncooked bacon between said screen members into a bath of hot cooking oil containing bacon grease;maintaining said bacon in said bath for a period of time sufficient to cook said bacon to the desired degree of crispness;conveying the cooked bacon from said bath,removing said bacon from between said screen members; and theheating said bacon in a microwave oven.

Abstract: According to the present invention, there is provided a process for par-boiling rice, comprising the steps of: (a) treating the rice with water at a temperature up to its boiling point to increase its water content to 17 to 28%; (b) steaming the soaked rice at a temperature from 100.degree. to 125.degree. C. to increase its water content to 19 to 30%; (c) heating the steamed rice, in a sealed vessel, under pressure and using dry heat, to a minimum temperature of approximately t.degree. C., wherein t=195-2.5 M and M is the moisture content of the steamed rice in %, for from 1 to 5 minutes; (d) reducing the pressure on the rice over a period of 1 to 10 minutes to atmospheric pressure, thereby allowing water to evaporate from the heated rice to reduce its temperature to approximately 100.degree. C. and its water content to 17 to 24%; and (e) drying the partially dried rice to microbiological stability. The product of the present invention has better consumer appeal than conventional par-boiled rice.

Abstract: To prepare dried pasta, the pasta is shaped from a mixture of water and a ground cereal, the pasta thus shaped is thermally pretreated and then precooked and dried.

Abstract: A method for manufacturing starting material for dried sweet potato chips comprises heating raw sweet potatoes at a temperature ranging from 70.degree. to 100.degree. C. for 180 to 8 minutes to adjust hardness of the sweet potatoes to 1,800 to 12,000 and then slicing the heated sweet potatoes to a desired thickness. The sweet potato slices are further subjected to a second heat treatment to convert starches present therein to .alpha.-starches and then dried as such or after freezing to obtain dried sweet potato chips edible as a snack food.

Abstract: A method of processing whole soybeans to produce discrete, irregularly-shaped chunks or pieces of textured proteinaceous material which are free from off-flavors and odors and have a meat-like texture and appearance. Whole soybeans are hydrated and acidified to a pH in the range of about 4.5 to 6.5 and the pH of the soybeans is maintained in this range throughout processing. The acidified whole soybeans are ground in an aqueous medium to provide an aqueous slurry or dough of soybean particles having a pH in the range of 4.5-6.5. The aqueous acidic slurry or dough is passed through a confined treatment zone in which high temperature pressurized steam is injected directly into a confined stream of the slurry or dough under conditions which effect texturization of the soy protein in the form of discrete chunks or pieces which are discharged from the treatment zone.

Abstract: A method and apparatus for the sterilization of animal feed, wherein a bactericidal agent is mixed with steam for contacting and conditioning animal feed prior to a compaction process as, for instance, a pelletizing process. In one embodiment, chlorine gas is introduced in the burner of a direct fired steam generator to produce a mixture of steam, chlorine, and products of combustion which are introduced to a feed mixture in a blending unit prior to pelletizing, resulting in sterilization of the animal feed.

Abstract: An improved process of gum extraction from whole yellow mustard seed is described. The process is time temperature interdependent. In a first step the seed is treated in water, preferably at elevated temperature, the extract is then separated, preferably mechanically, more preferably by a perforated centrifuge, or even more preferably by a slitted centrifuge. The aqueous extract on precipitation and drying gives a gum with pseudoplastic properties similar to those of xanthan gum. The extraction using mechanical separation, especially by a perforated bowl centrifuge, which can be slitted, is suitable for industrial scale extraction of the yellow mustard seed. A centrifuge adapted for juice extraction is suitable. The gum produced under these conditions exhibits unique properties dramatically different from those reported from other previous processes, in both composition and viscosities.

Abstract: A method of continuously ultrapasteurizing liquid whole egg products is disclosed. The method provides improved run times and product viscosity control. In an embodiment of the method, the product is heated by contacting the product to a heated surface, heated by contacting the product to steam, held at the temperature to which it has been heated for a time sufficient to produce a nine log cycle reduction in Listeria monocytogenes therein, homogenized, cooled and aseptically packaged.

Abstract: A method of processing whole soybeans to produce discrete, irregularly-shaped chunks or pieces of textured proteinaceous material which are free from off-flavors and odors and have a meat-like texture and appearance. Whole soybeans are hydrated and acidified to a pH in the range of about 4.5 to 6.5 and the pH of the soybeans is maintained in this range throughout processing. The acidified whole soybeans are ground in an aqueous medium to provide an aqueous slurry or dough of soybean particles having a pH in the range of 4.5-6.5. The aqueous acidic slurry or dough in passed through a confined treatment zone in which high temperature pressurized steam is injected directly into a confined stream of the slurry or dough under conditions which effect texturization of the soy protein in the form of discrete chunks or pieces which are discharged from the treatment zone.

Abstract: A process consists of subjecting the mass of loose product to be rehydrated to a treatment with a hot fluid, for an adjustable preset time interval, and then with a cold fluid, for another preset time interval, and of and successively repeating the treatment with hot fluid and with cold fluid until the preset rehydration percentage is attained. The apparatus includes an assembly introducing the product into a tank containing hot water and having a screw feeder which feeds the product to a discharge collector. Transfer means, in the discharge collector, conveys the product to a cooling assembly.

Abstract: A method for processing meat from fowl is disclosed wherein a tough meat is subjected to dry steam at a pressure in the range of about 0.2 Kg/cm.sup.2 to about 0.5 Kg/cm.sup.2, said steam having a temperature in a range of 100.degree. C. to 130.degree. C. for a period of about 30 minutes to one hour. This method advantageously provides meat which is tender but not wrinkled and does not have peeling of the skin.

Abstract: Method and apparatus for the continuous preservation of lumpy product in which the lumpy product is blanched, pasteurized or sterilized and then packaged hot or cooled, under aseptic conditions. In order to treat the lumpy product, e.g. chucks of fruit, in the gentlest possible manner, the heat treated product is continuously passed, without using pressure, to a drum (4) having a conveyor (2) therein through which a pasteurized liquid (10) is continuously circulated, the liquid (10) also being fed to the drum separate from the product under aseptic conditions, and having its level inside the drum maintained at a constant pre-selected value with excess liquid (10) being drawn off and re-sterilized for return to the drum (4), and the lumpy product inside the drum being continuously separated from the liquid by movement of the product through the drum by the conveyor (2), which is preferably in the form of a sieve insert with internal spiral rotatable within the drum (4) which is inclined.

Abstract: A culture medium used for cultivating mushrooms is sterilized by a sterilizing apparatus. The sterilizing apparatus comprises a sterilizing container in which the culture medium is placed, a steam supply pipe for supplying steam in the sterilizing container, an exhaust pipe for exhausting steam and air in the container, and a drain pipe for draining condensate from the container. The drain pipe includes a main pipe having a relatively large diameter and a bypass pipe provided with a trap. The amounts of steam supplying and exhausting and the amount of condensate draining are controlled in accordance with a predetermined mode during the sterilizing processes by regulating valve means mounted to the respective pipes. Two exhaust pipes having different exhausting capacities may be provided in consideration of environmental conditions.

Abstract: The present invention is directed to a method for making Pasta Filata cheese which has an extended shelf life. Pasta Filata curd is divided into pieces and the pieces are delivered to an auger conveyor. The curd is heated and worked in the auger conveyor while immersed in hot water to a plastic consistency as it passes through the conveyor. The plastic curd is transported through a steam injection heating zone and a static mixing zone to provide a homogeneous molten curd. The molten curd is transferred from the mixer through a holding conduit into a vacuum chamber so as to flash-cool the molten curd. The holding conduit has a diameter and length sufficient to hold the molten curd for a time and at a temperature which is sufficient to pasteurize and partially sterilize the molten curd. The holding conduit has a particular inner wall surface which is formed of a material with enhanced lubricity and reduced coefficient of friction as compared to stainless steel.

Abstract: A process for reducing the time required to achieve texture equilibration in crumb-continuous cookies having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture comprises increasing the rate of sugar crystallization. The rate of sugar crystallization can be increased by exposing the cookies to an exogenous source of moisture, decreasing the level of crystallization-resistant sugar in the outer region of the cookie, decreasing readily crystallizable sugar particle size for a given sugar level, increasing the readily crystallizable sugar to flour ratio, increasing the moisture level in the cookie dough, baking the cookies to have a higher moisture content, or by any combination of these or other equivalent means.

Abstract: A continuous digesting apparatus for digesting a high viscous material such as a raw material for bean curd (for example, a Japanese food "tofu") or various kinds of soups. According to the digesting apparatus of the present invention, the digesting chamber is divided into a plurality of compartments by a plurality of partition plates each having a notch and therefore the raw material in each compartment can be sufficiently mixed and uniformly digested by the injected steam and the following raw material fed from the upstream compartment through the notch of the partition plate. This makes it possible the raw material to be uniformly heated and mixed. In addition, the partition plates can prevent the formation of bubbles of active ingredients such as protein included in the raw material and the discharge of the active ingredient from the discharging pipe.

Abstract: In a sterile environment, metered amounts of a pasta product are sterilized by means of steam, cooked in salted water, freed of all the cooking water, and finally packaged within sealed containers. The end product is a dish of long-term preservation cooked pasta for direct consumption, it having organoleptic properties quite comparable with those of a freshly prepared dish of pasta.

Abstract: Water is added to pre-steamed flaked oatlets which are then blended together for approximately 30 minutes and allowed to condition for a further period of 45 minutes. The conditioned oatlets are fed to an extruder cooker where they are subjected to frictional and shear forces which raise the temperature at the die exit to 90.degree. C. and raise the pressure to 90 psi. At the die face the exudate has a moisture content of 18.5% by weight and it is cut into pellets having a weight of 0.1 g. The pellets are conveyed to flaking rolls where flakes are formed and dried to a moisture content of 7%. The flakes are blended with 25% by weight of the pre-steamed oatlets to form an instant water reconstitutable cereal product.

Abstract: The apparatus comprises a primary steaming unit for exposing rice being conveyed on a first conveyor to steam, a water tank for immersing rice discharged from the first conveyor in hot water, a second conveyor for conveying rice discharged from the water tank, and a secondary steaming unit for exposing rice being conveyed on the second conveyor to steam.Above an inlet end of the second conveyor, a space is formed, which is free from intrusion of steam from the secondary steaming unit. A seasoning liquid feeder is disposed in the space for supplying a season liquid such as salt, shoyu, sake, vinegar to rice. An ingredient feeder for supplying vegetables, meat, fish and so on to rice is disposed in or near the space.

Abstract: A sterilizing method for treatment of fresh fruits and an apparatus used for the method that allow a significant reduction of steam consumption and of fruit sterilization cost is disclosed. The present invention is characterized by that extermination of vermin eggs and sterilization and disinfection of fresh fruits is conducted without deteriorating the freshness of the fruits to be treated by irradiating far infrared rays on the fruits to preheat the cores of the fruits to a predetermined temperature and then by maintaining the fruit cores at a predetermined temperature for a predetermined period of time in saturated steam.

Abstract: In a method of preparing a chocolate mixture in a continuous mode of operation with a high throughput, raw cocoa-bean fragments are supplied to a first housing zone of an extruder and after passing through a steam lock, are acted upon by high-pressure steam and, following thereon, the first zone is connected to a vacuum pump, the mixture being subjected in this manner to a mixing, kneading and degassing operation in the first zone. The mixture is then supplied to a second housing zone following on the first housing zone and is then supplied from the second housing zone directly to a comminuting device such as a hammer mill and, after being processed in the comminuting device, the mixture is immediately supplied to a third housing zone which follows directly on the second housing zone of the same extruder and which is likewise connected to a vacuum pump.

Abstract: A method and apparatus for sterilization of liquid food products utilizing a generally cylindrical pressure vessel. The liquid product to be treated is introduced at the top of the vessel in such a manner as to form an insulating barrier of liquid product between the heated interior and any interior surfaces of vessel which the product comes in contact with including the vessel side walls. Steam is introduced through a centrally located diffuser intermediate the top and bottom of the vessel for heating the liquid to a sterilization temperature. A gas removal pipe is provided for removing air and gases released from the liquid product and remaining after condensation of the steam from the lower portion of the vessel. The insulating barrier of liquid product may be formed by the use of a plurality of spray nozzles, by a combination of spray and direct film formation, or by direct film formation alone.

Abstract: To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.

Abstract: A process is described for manufacturing of farinaceous products in which the soft farinaceous product leaving a molding head is conveyed through differentially heated climatic zone and is cooled and/or dimensionally stabilized after completion of the drying process. The farinaceous product is heated to a temperature of 80.degree. to 100.degree. C. with at least slight initial drying and freshly expanded superheated steam is then allowed to flow around it for about 30 seconds to 20 minutes. In this process the native starch of the boundary layer of the farinaceous product is converted into swelling starch. Finally the farinaceous product is dried in a controlled drying climate.

Abstract: A packed aseptic soybean curd is prepared by thermally treating dehulled and hypocotyl-removed soybeans with superheated steam to sterilize same, grinding the soybeans in the presence of heated water to prepare the green slurry, filtering the slurry to separate same and to obtain a soybean milk, heating the soybean milk to sterilize the same and denature the soybean protein therein, aseptically adding a coagulant into the denatured soybean milk, filling same into and sealing an aseptic container, and then heating the soybean milk to cause a coagulation thereof in the container.