Abstract: An efficient simplified process for extracting the maximum amount of oil from egg yolks by use only of heat. The primary product thus obtained is unadulterated, sterilized and medically pure egg oil.

Abstract: This invention provides a novel method of and an apparatus for transferring heat to food particles. Basically, the novel method of the present invention comprises: supporting food articles on support means located within a chamber; and forcing a heated liquid heat-transferring medium through means located adjacent to said support means. More specifically, one presently preferred form of the novel method of the present invention involves holding cooked meat food articles at a temperature above 140.degree. F. and within a temperature range of .+-.5.degree. F.

Abstract: The production of bland, functional, defatted soy flour in which hulled soybeans are heat treated by wet and dry heat to inactivate the enzymes, are dehulled and cracked, are thereafter defatted and washed under an inert atmosphere and then dried and milled.

Abstract: The invention concerns a method for heat treatment of unpackaged food products by means of a fluid, especially a liquid, which has a temperature different from that of the unpackaged products and which supplies heat to the product or remove heat therefrom. The product is placed on a support of high thermal conductivity and is covered by a thin, flexible and fluid-tight covering layer which can be brought to closely follow the product. Upon flushing of such fluid towards the underside of the support and towards the top side of the cover, the fluid is adapted to cause the cover to adhere closely to the products thereby establishing a maximized contact surface for the exchange of heat between the fluid and the products.

Abstract: A process for manufacturing a meat-like block or sheet of protein fibers in which a coagulable protein slurry, having an optimum pH approximately equivalent to the specific isoelectric point thereof, is forced to flow in a heated condition and is subsequently sprayed in an atomized condition onto a travelling, water drainable receiver within a short period of time before a specific coagulation thereof is completed. By processing as mentioned above, meat-like blocks of protein fibers can be manufactured in one operation without acidifying the protein slurry or adding a binding agent.

Abstract: Precooked fruits or vegetables are prepared by a process wherein the fruits and vegetables are cooked to their centers at a temperature below the temperature at which sloughing of the surface tissue would occur if the fruits or vegetables were cooked to their centers at that temperature, i.e below about 81.degree.-83.degree. C. Following the cooking procedure the fruits or vegetables are heated in air and are then preserved.

Abstract: An aqueous soya suspension is prepared by grinding soya beans in the presence of water at a temperature of from 90.degree. to 100.degree. C. to form a dispersion of particles of which the majority have dimensions of the order of 100 to 500.mu.; heating the dispersion by the injection of steam to a temperature of from 120.degree. to 160.degree. C. thereby destroying the antitrypsin factor; and grinding the dispersion to form a suspension containing corpuscules of protein and fat with dimensions of the order of 2 to 10.mu. and cell wall debris of which the largest dimension does not exceed substantially 40 to 300.mu.. The soya suspension may be consumed as such or used as a starting material for the production of foods such as cheese or used as a base for the production of beverages such as a cows' milk substitute.

Abstract: Whole single-cell protein cells possessing improved functional properties are obtained by heat treating said cells at a temperature of from about 215.degree. to about 300.degree. F. for from about 30 seconds to about 25 minutes to inactivate invertase.

Abstract: Torrefied, expanded barley for use as a partial replacement for malt in brewer's mashes is prepared by heating unmalted barley having a protein content of at least about 12% to a temperature sufficient to expand the barley to a degree that a given volume of barley before heating weights about 1.4 to about 1.75 times the weight of the same volume of barley after heating. Before heating, the unmalted barley preferably has a moisture content of about 12% to 20% by weight.

Abstract: The treatment of rice polish by drying into a specific moisture content so that the rice polish is stabilized and resists deterioration for long periods of time even when stored without refrigeration. The moisture content ranges from 5.8 to 8.0 grams of moisture/100 grams of fat free solids which corresponds to a single molecular layer of water (a mono layer film) on each rice polish particle. This minimizes both fatty acid development and oxidative rancidity.

Abstract: Jets of heated gaseous fluid are perpendicularly directed against the surface of a food product, moving relative to said jets, such that the jets impinge against discrete points on said surface, before fluid in the jets is diffused, to wipe away the boundary layer of air and moisture from said discrete points. Heat is thus transferred to the surface of the food product at points upon which the jets impinge thereby increasing the temperature at said points.

Abstract: A method for automatically maintaining pre-cooked food such as corn-on-the-cob in a moist condition and at serving temperature up to serving time, comprising a display cabinet with a food support means having a rotary carousel means for periodically dipping the food in a basting liquid and thereafter draining at a predetermined rate to maintain the food palatable and prevent degradation of the food caused by over basting.

Abstract: A new and improved fish bait and method for production thereof wherein grapes are treated with fish oil to create an artificial fish egg which has the same shape, flavor, consistency and other characteristics of natural fish eggs. According to the process, artificial fish eggs are manufactured by steeping grapes in an aqueous solution of fish oil and the resulting mixture is heated to a temperature in the approximate range of 87.degree. - 94.degree. C. When the grapes have acquired the necessary fish-like odor they rise to the surface of the soluton. The grapes can be of any variety, color and shape but small round grapes of the Thompson Seedless type are preferred and, if desired, can be dyed to virtually any color. Also, if the proper size grape is chosen, artificial eggs may be produced that simulate the natural eggs of a variety of fish.

Abstract: A food serving system for delivering prepared meals to locations remote from the point of preparation, such as to patients in hospitals and nursing homes, which includes a mobile cart having its own low voltage rechargeable power pack that may be utilized to make the cart self powered. The cart has a tier of racks for carrying removable, generally flat, individual, food serving trays. The trays may be disposable or reusable. Each tray is provided with one or more thermally isolated heat transfer devices which may be energized when the tray is placed on a rack in the cart. The trays are constructed to carry conventionally styled, removable dishes, bowls, cups, etc., that may be either disposable or reusable, and the dishes and bowls containing foods to be maintained at a reduced or elevated temperature are placed on the heat transfer devices.

Abstract: Raw potatoes are heated throughout to a temperature of 130-145.degree. F and then are hydraulically passed through a knife device provided with strip cutter members.

Abstract: A dehydrator comprises an enclosure having a door pivotally mounted on a front side thereof to normally close a chamber defined in the enclosure. A tubular manifold is disposed in the chamber and defines an inlet passage therein which communicates with the chamber via a plurality of orifices formed in the manifold. The fan is mounted on the enclosure for pumping air into the inlet passage formed in the manifold and a resistance-type heater is disposed in the passage to heat the air to a predetermined temperature level. The heated air is thus discharged through the orifices, formed in the manifold, to dehydrate foodstuffs disposed on racks removably mounted in the chamber of the enclosure. In carrying forth the method of this invention, the heated air is substantially uniformly circulated in the chamber and about foodstuffs disposed therein and such air is discharged from the chamber at a controlled flow rate while simultaneously maintaining a predetermined back pressure on the air in the chamber.

Abstract: Grain, (or a milling intermediate, e.g. semolina) is heated at a temperature of 100.degree. to 140.degree.C (or 100.degree.-200.degree.C for semolina) for a period inversely related to temperature and not less than 1 hour at 100.degree.C, so as to improve the quality of cake flour produced by milling (or further milling). The time of heating t (in minutes) is preferably related to the temperature T (in .degree.C) by the equation t = a' - b'T + c'T.sup.2 where for wheat a'= 2188, b'= 31.535 and c' = 0.11438 and for semolina a' = 408, b' = 4.252 and c' - 0.1121. The need for chlorination of the flour produced is thus avoided.

Abstract: A high energy feed supplement for animals in the form of a block that is dense, non-porous, hard, and vitreous in nature, the block embodying molasses solids as a primary structural and nutritional constituent, and in general providing the ingredients and advantages of a liquid feed supplement in solid form.

Abstract: A heat-holding method and apparatus for heated food and the like wherein a closed, inner heat-holding compartment with a moisture supply has an outer jacket which conveys heated gases in an upward course of travel without the necessity of a forced air system about the top, bottom and side of the compartment in such a way as to provide substantially uniform heating about the food for extended periods of time and maintain a desirable moisture content for the food.