Abstract: A self adjusting gear pump (10) for an ice cream freezer and a control unit (20) for adaptively controlling the closing pressure (PCLOSE) of a pump for an ice cream freezer. The gear pump system comprises a pump casing (11), an inlet (12) for receiving a liquid food product of ice cream mix, an outlet (15) for transferring the ice cream mix into a freezing cylinder (41) of the ice cream freezer (40), wherein the pump (10) is closed by supplying a closing air pressure onto a moveable pump cover (16) of the pump via at least one hole (191, 192) provided straight through the pump casing (11), thereby moving said moveable pump cover (16) against the star wheel (14) and a control unit (20) for supplying a calculated closing air pressure (PCLOSE) to the pump by means of the air pressure regulator (100).

Abstract: An extrusion device for an ice cream or yogurt machine includes an air delivery channel and a material delivery channel individually extended along a tube body, wherein the air delivery channel and the material delivery channel are arranged for concurrently delivering a flow of air and a flow of raw material. A diameter size of the air delivery channel is smaller than that of the material delivery to match with viscosities of air and raw material.

Abstract: A liquid-cooled cooling device with a channel includes a base a cover unit which is a cylindrical tube sleeved onto the surface of the base. The base has a surface which a groove is concavely disposed on, with a spoiler disposed on a portion of a wall of the groove and extending for a predetermined length in an axial direction of the groove. The cover unit covers the groove and thereby forms a channel which a liquid passes through, with the channel not completely closed by the spoiler. One of the base and the cover unit has a liquid inlet and a liquid outlet. The liquid inlet is in communication with one end of the channel. The liquid outlet is in communication with the other end of the channel.

Abstract: The inventions disclosed and taught herein relate generally to frozen beverage machines; and more specifically relate to improved methods of and apparatuses for controlling the consistency and quality of the dispensed beverage product.

Abstract: The invention describes a machine for making ice-cream which comprises a holding tank and a cooling and/or heating circuit for a liquid or semi-liquid foodstuff to be treated, a detection apparatus capable of detecting a characteristic parameter of this product, and a control unit capable of recognizing the product starting from this parameter, and for setting operating parameters for the machine on the basis of the product recognized.

Abstract: A machine for making and dispensing semiliquid and/or semisolid food products includes a working unit equipped with a cylinder for processing a mixture of a basic product and air, a heat exchange fluid flow chamber located around the cylinder, a dispensing tap and a mechanism for treating and feeding the heat exchange fluid to the flow chamber, and a flexible container for containing the basic product. A peristaltic pump transfers the basic product from the container to the processing cylinder through a supply duct along which there is a first pressure sensor for the pressure of the mixture fed into the cylinder. The sensor sends a signal indicating the pressure of the mixture to a control and drive unit which adjusts the operation of the peristaltic pump and thus the output pressure of the pump.

Abstract: Shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The articles provide high quality finished expanded baked dessert goods by microwave cooking and expansion of the foam.

Abstract: A machine for producing products such as ice cream, frozen beverages or granita. An example of the machine comprises a tank with a tap for dispensing a product. A cylinder with a substantially horizontal axis projects from a rear wall inside the tank. The cylinder forms the evaporator of a refrigerating circuit. A mixer element around the cylinder rotates coaxially with the cylinder axis. A motor unit is connected to the mixer element via a drive shaft passing along the axis of the cylinder. The drive shaft connects to the mixer element at one end of the cylinder opposite the rear wall. The motor unit comprises a final reduction stage in alignment with the cylinder axis, a motor arranged at an angle with respect to the cylinder axis and substantially parallel to the rear wall, and an angular drive between the final reduction stage and the motor.

Abstract: There is disclosed a system comprising a method and an apparatus for making an air-containing mixture 7, where air 8 is introduced into a viscous mass of raw mixture 5 for forming the air-containing mixture, and where the introduction of air is performed in connection with introducing the mixture in a treating unit 13. In the system, the raw mixture will be pumped under pressure through a nozzle 18 for forming least one jet 19 which is sprayed through an air space 17 against the surface 21 of the mixture, so that air is entrained in the mixture and that the air-containing mixture formed thereby is subsequently introduced in the treatment unit.

Abstract: An icemaker assembly for a refrigerator includes a support bracket having at least one support arm and a rear panel section, a bin slidably attached to the at least one support arm, an icemaker unit having an ice mold is also supported by the at least one support arm within the freezer compartment. The icemaker assembly also includes a fan mounted to the rear panel portion of the support bracket. The fan is selectively operable to direct an airflow onto the icemaker unit in order to speed ice production. Operation of the fan is tied to activation of a water inlet valve. A controller is coupled to the fan and the water inlet valve such that once the water inlet valve opens, fresh water enters the ice mold and the control activates the fan to hasten the production of ice.

Abstract: A system for cooling a space in a vehicle comprises a sorption wheel, at least one heat exchanger, at least a first humidifier unit and at least one fuel cell, wherein the sorption wheel is adapted for drying ambient air and for conveying dried process air to the downstream heat exchanger and the heat exchanger is adapted for cooling process air, with the heat exchanger being connected to the first humidifier unit for humidifying cooled process air, and wherein the fuel cell is connected to the sorption wheel and adapted for making available fuel cell exhaust air for regenerating the sorption wheel and water to be introduced into the first humidifier unit.

Abstract: A beverage forming apparatus, system and cooling method is disclosed. The beverage forming apparatus includes a container to contain a beverage, a detaching device to scrape frozen particles of the beverage from an inner surface of the container, a cooling medium to cool the beverage to a predetermined temperature, and a motor to provide a relative motion between the container and detaching device. The beverage forming and dispensing system includes an inlet hose to dispense a beverage into the system, a beverage forming apparatus to form the beverage with frozen microscopic particles of the beverage, a tap to dispense the beverage with the frozen microscopic particles of the beverage to a container, and a defrost apparatus to defrost the frozen microscopic particles of the beverage.

Abstract: The invention relates to artificial snowmaking and specifically to the discovery that by introducing an effective amount of organo-modified polysiloxane material to the water being supplied to the snow guns, the quality of the snow thus made is significantly enhanced.

Abstract: A method and apparatus 10 for producing ice containing ozone by injecting ozonated water in which ozone is dissolved or suspended into a cylindrical-shaped container 14 provided with an airtight lid 12 at one side of the container 14, and by cooling down the ozonated water injected into the cylindrical-shaped container 14 in a pressurized state to generate finer bubbles containing the ozone by freezing the ozonated water. The method and apparatus make it possible to produce ice containing ozone in which the ozone is sealed in a higher percentage and the ozone bubbles are uniformly dispersed.

Abstract: An ice cream machine for cooling liquid ice cream into frozen ice cream includes an evaporator system with a secondary evaporator. The evaporator system includes a cooling chamber having an ice cream input and an ice cream output. A valve can be placed at the ice cream input to achieve dry freeze operation. The valve can prevent the cooling chamber from being completely filled.

Abstract: A method of producing chlorine dioxide gas in an enclosed space including the steps of electrochemically generating chlorine dioxide gas in an electrochemical cell and transporting the chlorine dioxide gas to the enclosed space.

Abstract: An ice making machine comprising a housing, an evaporator connected to a freezing system, a base frame having a multiplicity of freezing cells for receiving water to be frozen, a freezing base plate provided with the evaporator and having freezing fingers formed on the lower surface of to be dipped into the multiplicity of freezing cells retaining the water to be frozen, and an air removing means circulating the water around the freezing fingers for removing air bubbles inside the water. The air removing means may comprise a multiplicity of nozzles spraying air onto the water contained in the freezing cells.

Abstract: It is intended to provide a dynamic type ice cold storage method and system capable of efficiently suppressing, by an appropriate replenishment of water, an increase in concentration of an aqueous solution with the progress of freezing of the aqueous solution, thereby preventing a lowering in the coefficient of performance of a refrigerator, and hence diminishing power required for the formation of ice crystals. The temperature of an aqueous solution contained in a freezer which includes a heat exchanger for cooling is measured with a thermometer, and as the liquid temperature drops with the progress of freezing, melted water is replenished into the freezer from a melted water tank by means of a pump to keep almost constant the temperature of freezing performed by the heat exchanger for cooling.

Abstract: A method is disclosed for freezing supercooled water, which method includes the steps of (1-1) filling said supercooled water in a sealed container, reducing pressure of said supercooled water to generate bubbles from the supercooled water, mixing said generated bubbles in the supercooled water, or (1-2) filling said supercooled water in a sealed container with a bubble-mixing inlet, reducing pressure of the supercooled water to mix bubbles into the supercooled water from outside of the container through the bubble mixing inlet, or (1-3) filling said supercooled water in the sealed container with the bubble-mixing inlet, introducing bubbles into the supercooled water from outside the container through the bubble-mixing inlet under pressure, mixing the bubbles into the supercooled water, (2) simultaneously repeating expansion, compression, disruption, clustering and disappearance of the bubbles mixed into the supercooled water and (3) thereby freezing the supercooled water by vigorously oscillating gas-liquid

Abstract: A method for freezing a supercooled liquid, includes the steps of forming a liquid phase of a supercooled liquid and a gas phase adjacent to the liquid phase in a container, vibrating a gas-liquid interface formed by said liquid phase and the gas phase by applying vibration upon the gas-liquid interface and/or a vicinity thereof along the gas-liquid interface, forming splashed waves of the supercooled liquid, scattering liquid drops of the supercooled liquid, crashing the liquid drops upon a portion of an inner wall of the container where the gas phase is located, mixing resulting liquid drops and bubbles into the supercooled liquid through the gas-liquid interface, subjecting said bubbles mixed in the supercooled liquid to expansion, compression, disruption, clustering and disappearance, thereby vigorously oscillating the gas-liquid interface and freezing the supercooled liquid.

Abstract: An evaporative process employing an undulating flexible membrane (4) as an evaporative surface onto which a vaporizing gas (2) such as, but not limited to, air, contacts a liquid solution (1, 5) such as, but not limited to, water, and evaporation occurs. The membrane (4) is supported (3) with sufficient laxity to permit wavelike undulating motion of the membrane brought about primarily by the evaporative airflow (2) itself. The differential flexing and motion of the undulating membrane (4) results in a breaking and peeling away of any normally fouling scaling or plugging solids which have precipitated or accumulated on the membrane surface (4). The undulation of the flexible membrane (4) thereby providing a self cleaning action. The self cleaning action of the membrane (4) assures successful application to evaporative processes with solutions (1, 5) which are prone to scaling, fouling, plugging or solutes buildup.

Abstract: The invention relates to artificial snowmaking and specifically to the discovery that by introducing an effective amount of organo-modified polysiloxane material to the water being supplied to the snow guns, the quality of the snow thus made is significantly enhanced.

Abstract: The present invention is directed to a method for making artificial snow wherein a snow-inducing agent is injected into the water of a snow-making system along with a particulate for increased snow-making capabilities and a higher quality of snow The snow-inducing agent is a compound being a sulfate with a C.sub.8-16 carbon chain alcohol. Preferably, the compound is sodium myreth sulfate. The snow-inducing agent places tiny micro millimeter size air "bubbles" within the water molecules thereby stretching the molecules. The particles then mix in the wall of the water molecules causing the droplet to be hollow. The thin outer wall containing the particulate acts as a nucleating agent to start the freezing process. The molecule is less dense causing a faster transfer of latent heat combined with sensible heat.

Abstract: A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that the condensed gas does not come into contact with liquid water, (iii) contacting the condensed gas, and/or its' sublimation or liquification products at a suitable pressure with the liquid and/or frozen water mixture to produce a reaction mixture, and keeping the reaction mixture at, or below, the maximum temperature at which the gas hydrate is stable and at a suitable pressure for a sufficient time to produce the gas hydrate.

Abstract: An installation is described for continuous production of whipped ice from a below-zero crystallization temperature solution, including methods for delivering solution and gas through the evaporator; a closed refrigeration circuit for the realization of cooling and three-dimensional (volume) crystallization of ice within the gas-solution flowing through the evaporator. These processes cause the formation within the evaporator unit(s) of a partly frozen foam with ice nuclei and gas bubbles occupying a space and a continuous phase consisting of concentrated, unfrozen liquor; preparation means is described for transportation and further storage or use of whipped ice. A method for continuous production of whipped ice is also described.

Abstract: A method for producing ice having substantially no undesirable taste and odor characteristics is disclosed.

Abstract: An apparatus for chilling hot-bagged food includes a refrigeration device providing chilled air and an enclosure for containing the chilled air. A fan blows the chilled air in a stream within the enclosure and an open-work support movably holds a bag of hot food within the enclosure and in the path of the stream of chilled air. Thus, movement of the bag of hot food both agitates food within the bag and exposes surfaces of the bag to the stream of chilled air to rapidly cool the hot-bagged food. A method of processing food includes packaging and sealing a quantity of cooked hot food into a plastic bag then placing the plastic bag and hot food in an open-work basket movably mounted on a support.

Abstract: An improved thermal energy storage system and a process for thermal energy storage and transfer are disclosed. The cooling medium, a clathrate forming mixture, comprises water, and a hydrofluorocarbon having at least three carbon atoms and a molecular diameter less than about 7 .ANG.. Preferably the hydrofluorocarbon is selected from hydrofluoropropanes and more preferably is selected from the group consisting of CHF.sub.2 CHFCHF.sub.2, CF.sub.2 HCF.sub.2 CH.sub.2 F, CF.sub.3 CHFCH.sub.2 F, CF.sub.3 CH.sub.2 CF.sub.2 H, CF.sub.3 CF.sub.2 CH.sub.3, CF.sub.3 CHFCF.sub.2 H, CF.sub.3 CH.sub.2 CF.sub.3, CF.sub.3 CF.sub.2 CF.sub.2 H, CH.sub.2 FCF.sub.2 CF.sub.3, CHF.sub.2 CF.sub.2 CH.sub.3, CF.sub.3 CF.sub.2 CF.sub.2 CH.sub.3, CF.sub.3 CF.sub.2 CF.sub.2 CF.sub.2 H, and CF.sub.3 CFHCFHCF.sub.3.

Abstract: Apparatus for producing and dispensing an aerated product comprises a mixer which has a first inlet for receiving a fluid, a second inlet for receiving a gas, and an outlet. A relatively long continuous turbulence passage of relatively small cross section has one end positioned to receive the effluent from the mixer outlet and its other end spaced from the mixer outlet so that the effluent is subjected to confined turbulent mixing in the turbulence passage until the fluid product is discharged from the passage other end. If that product is to be cooled, the turbulence passage leads to a cooling area which cools and at least partially freezes the fluid product issuing from that passage. A method of producing the product is also disclosed. The invention has particular application to the making and dispensing of frozen yogurt and ice cream and allows for the service of individualized fresh portions in a variety of flavors and with little required cleaning.

Abstract: A cryoblasting process having a centrifugal accelerator for accelerating frozen pellets of argon or carbon dioxide toward a target area utilizes an accelerator throw wheel designed to induce, during operation, the creation of a low-friction gas bearing within internal passages of the wheel which would otherwise retard acceleration of the pellets as they move through the passages. An associated system and method for removing paint from a surface with cryoblasting techniques involves the treating, such as a preheating, of the painted surface to soften the paint prior to the impacting of frozen pellets thereagainst to increase the rate of paint removal. A system and method for producing large quantities of frozen pellets from a liquid material, such as liquid argon or carbon dioxide, for use in a cryoblasting process utilizes a chamber into which the liquid material is introduced in the form of a jet which disintegrates into droplets.

Abstract: Apparatus for producing and dispensing an aerated product comprises a mixer which has a first inlet for receiving a fluid, a second inlet for receiving a gas, and an outlet. A relatively long continuous turbulence passage of relatively small cross section has one end positioned to receive the effluent from the mixer outlet and its other end spaced from the mixer outlet so that the effluent is subjected to confined turbulent mixing in the turbulence passage until the fluid product is discharged from the passage other end. If that product is to be cooled, the turbulence passage leads to a cooling area which cools and at least partially freezes the fluid product issuing from that passage. The invention has particular application to the making and dispensing of frozen yogurt and ice cream and allows for the service of individualized fresh portions in a variety of flavors and with little required cleaning.

Abstract: Photographic emulsions are quickly chilled to a homogeneous, particulate gel by injection of carbon dioxide coolant, while the emulsion is agitated. This process is carried out in a housing having a pair of parallel auger screws to transport emulsion circuitously within the housing. Carbon dioxide coolant is injected through a plurality of nozzles in the housing and is then removed from the housing through a vent line.

Abstract: Producing edible gas hydrate by combining an aqueous liquid and a hydrate forming gas in a condensed state at a pressure above the minimum hydrate forming pressure but at a temperature above the maximum hydrate formation temperature, thereafter contacting the liquid with a surface having a temperature below said maximum temperature and moving the liquid with respect to said surface.

Abstract: A dispensing system and method for moving a confectionery mixture having a predetermined ratio of air to fluid to a freezing cylinder comprises a multiple portion tube containing the confectionery mixture, an air meter for controlling the ratio of air to fluid in the mixture, and a peristaltic pump for pumping the confectionery mixture through the tube. The peristaltic pump is positioned between a reservoir and the freezing cylinder and the tube is routed through the pump to form a generally U-shaped trough. When the pump is idle, some of the confectionery mixture settles in the generally U-shaped tube to form a liquid which prevents air from back flowing from a pressure side to a suction side of the pump. Accordingly, the consistency of the confectionery product is maintained when the pump is idle. The peristaltic pump also includes a proximity switch which prevents the pump from operating until all of its movable parts are properly secured.

Abstract: A gaseous mixture comprising an edible gas-hydrate-forming material and gaseous water is positively conveyed to a spot where temperature and pressure conditions are arranged in conformity with the phase diagram water/clathrate/gas-hydrate-forming material suitable for forming gas-hydrate-clathrate of said components.

Abstract: The brine tube of an ice thermal storage tank has a surface enhancement which provides nucleation sites for ice formation, and reduces the need to superchill the water. The tubing enhancement comprises a multiplicity of solid mineral particles distributed evenly over its surface. The particles have jagged, multi-faceted surfaces which adsorb air. When the brine in the tube cools the water to the freezing point, the adsorbed air coalesces into air bubbles that serve as nucleation sites. This permits freezing to initiate a temperature of about 31.5.degree. F.

Abstract: An embryo freezer is disclosed in which the freezing chamber is mounted in the neck of a liquid nitrogen tank. The rate of cooling of the freezing chamber is regulated by adjusting the height of the freezing chamber within the neck of the liquid nitrogen tank. The embryo is stored in a straw which is in turn suspended in liquid methyl hydrate within the freezing chamber. Air is bubbled through the liquid in the freezing chamber to maintain a uniform temperature throughout the freezing chamber.

Abstract: An icemaker and ice dispenser combination is characterized by an air sparge system for percolating air through water in the icemaker as the water is being frozen to ice in order to produce clear ice. The air is obtained from an ice storage hopper of the ice dispenser, and after percolation through the water in the icemaker, the air is returned to the hopper for recirculation between the hopper and icemaker. By virtue of the arrangement, the air is free of outside contaminants and may be used over and over again to maintain clear ice, and since the air is chilled by ice in the hopper, increases are obtained in the cooling cycle efficiency of the icemaker. The icemaker includes an improved air diffuser that uniformly percolates air through the water.

Abstract: A method for manufacturing ice comprising the steps of: supplying gas into a pressure-resistant vessel containing ice grains, the pressure of the supplied gas being kept increased; applying a press force to the ice grains to increase the density of the ice grains, contact portions of the ice grains being allowed to be melted; and cooling the ice grains, in the pressed state, to freeze the ice grains. Gas to be introduced into the vessel is at least one selected from those of air, oxygen and carbon dioxide. An apparatus used for the method is also provided.

Abstract: A method of preparing a freeze-dried foam including an active ingredient, such as a pharmaceutical, nutrient, diagnostic, insecticide or fertilizer, is disclosed.

Abstract: The invention provides an improved process for preparing gasified ice products; particularly, a process is provided which more efficiently produces gasified ice products having good mechanical strength and provides uniform gas contents on a reproducible basis.According to the present invention, the reaction between a conditionally-stable-hydrate-forming gas and water is maintained within a dynamic reaction zone under carefully controlled conditions of gas to water feed ratio, system pressure and temperature to eliminate processing anamolies.

Abstract: According to the present invention, equilibrium between the applied gas and an aqueous liquid is achieved at conditions suitable for the preparation of a chemical complex of gas hydrate, and the pressure is then rapidly reduced to effect a concurrent temperature reduction and the formation of nuclei of water ice distributed throughout the aqueous liquid. Reaction conditions are then reestablished to initiate and complete the formation of gas hydrate which is then frozen within a matrix of the aqueous liquid. The resulting product is characterized by a high gas content, prolonged storage stability suitable for commercial distribution in its frozen state, and a vigorous, uniform effervescence when placed in water.

Abstract: Water ice is contacted with a conditionally-stable-hydrate-forming gas to form a hydrate complex of the gas, and is then enrobed in a frozen aqueous liquid to increase structural and storage stability. According to a preferred embodiment, carbon dioxide hydrate is formed by contacting solid water ice with gaseous carbon dioxide; the hydrate is wetted with a carbon-dioxide-saturated aqueous liquid; and the resulting wetted hydrate is frozen.

Abstract: The present invention provides an improved process for preparing carbonated ice directly from finely divided water ice or snow. According to the process, water ice is contacted with carbon dioxide gas at a temperature within the range of from about -20.degree. C. to about 0.degree. C. at a pressure of about 0.3 times the carbon dioxide vapor pressure at the respective temperatures, the pressure being at least sufficient to cause formation of carbon dioxide hydrate, but insufficient to liquefy the carbon dioxide, at the temperature of contact; and maintaining contact for a period of time effective to form carbon dioxide hydrate in the ice. At the preferred temperatures of from -14.degree. to -2.degree. C., the reaction rate increases dramatically.

Abstract: The present invention provides a gasified ice product characterized by a granular, crystalline, porous structure, a brittle texture, good stability in its frozen state, and the ability to rapidly and quietly release its gas content to aqueous solution upon melting therein. The process calls for contacting an aqueous liquid with finely-dispersed bubbles of a conditionally-stable-hydrate-forming gas, such as carbon dioxide, under conditions of temperature and pressure and for a time effective to form a suspension of gas hydrate crystals in the liquid, and then freezing the suspension. The finely-dispersed bubbles of gas are preferably admitted through a porous metal sparger positioned at the bottom of a pressurized reaction vessel. The resulting product preferably has a bulk density of less than 0.60 grams per cubic centimeter and contains from about 30 to about 70 milliliters of gas per gram of product. According to one preferred form of the invention, the product is granulated.

Abstract: The present invention provides a gasified ice product characterized by a high gas content, prolonged storage stability suitable for commercial distribution in its frozen state, and a vigorous, uniform release of gas when placed in aqueous liquid. The disclosed process maintains a high contact pressure between the gas and aqueous liquid and cools after hydrate formation under conditions of temperature and pressure which are controlled to prevent decomposition of hydrate or liquefaction of gas.

Abstract: The invention provides an improved process for preparing gasified ice products; particularly, a process is provided which more efficiently produces gasified ice products having improved mechanical strength and high gas contents without spontaneous popping.According to the present invention, transfer of a suspension of gas hydrate from a batch reactor is improved while at the same time the final product quality and the rate of freezing the suspension are improved. It has been found that gently agitating the suspension, while still under contact pressure, enables complete transfer of an essentially gas bubble free suspension to the freezing vessel.

Abstract: To mix a gas with a mass flowing continuously through a conduit, the gas is caused to flow from a pressurized gas supply into the conduit by way of a nozzle in which the gas expands at a critical pressure ratio; and the pressure of the gas flowing from the nozzle is increased before the gas is introduced into the flowing mass.

Abstract: The invention relates to a method for handling snow and a device for carrying out same, in which the snow is drawn from a systematically exploited heap into the inlet in a pneumatic conveying line, to which a spraying line is connected.

Abstract: A rigid metal holder having perforated side plates for containing plastic gs of human red blood cells for both freezing and thawing such cells is provided. Hydroxyethylstarch, HES, is used as the cryoprotective agent and, together with the perforated metal plates, permits the very fast freezing rates required to produce viable red cells. The HES is transfusable with the thawed cells so that post-thaw washing is obviated.