Abstract: A process for producing an oxidized nanofibrillar cellulose hydrogel is disclosed, wherein the process comprises oxidizing cellulose pulp fibers in the presence of hypochlorite as an oxidant and a heterocyclic nitroxyl radical as a catalyst; and disintegrating the oxidized cellulose pulp fibers to obtain a nanofibrillar cellulose hydrogel; wherein all steps of the process after oxidizing are performed under aseptic conditions. An oxidized nanofibrillar cellulose hydrogel and a system for producing the same are also disclosed.

Abstract: Product made using a mass that includes natural polymers, wherein the product has at least a first product part connected by a hinge construction to a second product part, wherein the hinge construction has at least one flexible sheet element and at least one bridge portion made of the mass that includes natural polymers, wherein the hinge construction is designed such that, prior to a first time hinging, the at least one bridge portion forms a more rigid connection between the first and second product parts than the flexible sheet element and by hinging the bridge portion is severed, such that the first and second parts are substantially only connected by the at least one flexible sheet element.

Abstract: A popcorn kernel popping machine permits a user to insert a popcorn kernel/flavor pod therein and obtain an evenly flavored popcorn product. The popcorn pod can include not only the popcorn kernels, but also liquid and/or solid flavorings which can be distributed to the popped kernels as they exit the popper, thereby coating the popped kernels evenly with the desired flavoring(s). In some embodiments, a popped kernel collection container can be rotated to evenly collect the popped kernels therein during operation of the popcorn popper.

Abstract: A cooking machine includes a microwave heating body, a transferring member for the cooking carrier, a transferring member for dish delivering and a cooking carrier for holding a object. The microwave heating body is moved up and down relative to the cooking carrier, and is correspondingly combined with the cooking carrier to form a heating cavity. The cooking carrier is pivotally arranged on the transferring member for the cooking carrier, and is movable to an initial position and a heating position. A cleaning assembly and a dish delivering member are arranged on the transferring member for dish delivering, and are movable to a position below the cooking carrier by turns. Thereby, the cooking carrier with the object can be cooked when moved to the heating position, and then moved to the initial position and turned to allow the cooked object to fall on the dish delivering member.

Abstract: The subject matter described herein includes a method of operating a grill having a food containing assembly. The method includes installing a first cooking grate in a perimeter grate frame and in spaced-apart relationship to a second cooking grate to which food is placed on. The method also includes cooking the food for a period of time and translating the food containing assembly, where the perimeter grate frame rotates at least 180 degrees from an original position. The method also includes cooking the food for an additional period of time, translating the food containing assembly to the original position, displacing the first cooking grate from the perimeter grate frame, and removing the food.

Abstract: There are provided high power laser and laser mechanical earth removing equipment, and operations using laser cutting tools having stand off distances. These equipment provide high power laser beams, greater than 1 kW to cut and volumetrically remove targeted materials and to remove laser affected material with gravity assistance, mechanical cutters, fluid jets, scrapers and wheels. There is also provided a method of using this equipment in mining, road resurfacing and other earth removing or working activities.

Abstract: The dumpling wrapping device contains a filling provision member, two wrapping members, and two shaping members. The filling provision member distributes dumpling fillings to feed two production lines of dumplings, each involving a wrapping member and a shaping member. Two pairs of rotors in the filling provision member drives dumpling fillings towards the wrapping members through two tubes. The wrapping members wrap the dumpling fillings from the tubes with dough. The dough wrapped fillings are pressed by the shaping members into dumplings of desired shape and size. Positioning members are configured under the shaping members so that the shaping members can be conveniently replaced and cleaned.

Abstract: A continuous food frying device includes a first heating unit, a conveyance unit, a uniformizing unit, and a second heating unit. The first heating unit stirs and heats a food charged therein from a charging port of a drum member. The conveyance unit conveys a food discharged from a discharging port of the drum member. The uniformizing unit makes the thickness of the food substantially uniform. The second heating unit blows hot air onto the food from injection ports.

Abstract: A cooking container for an electronic oven includes a housing unit having an entrance through which hot air enters; and a support unit on the housing unit, configured to have placed thereon one or more cooking objects to be cooked by the hot air.

Abstract: The present invention is directed to a system and method for packaging and pasteurizing seafood which results in an extended shelf life.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: A process to coagulate wasted eggs which includes an acidification step of the liquid egg, followed by a coagulation step using a heat exchanger, such as a scraped surface heat exchanger, and optionally a drying step. The obtained coagulated egg product has useful properties and can be used as animal food. The process allows the disposal of wasted eggs generated in the poultry and related industries and the production of a valuable by-product with high protein and fat content.

Abstract: A method for preparing a baked good according to an exemplary aspect of the present disclosure includes, among other things, nesting a pan within an elastomeric sleeve and submerging the nested pan and elastomeric sleeve at least partially into a water bath.

Abstract: Apparatus manufactures thin confectionery products with uniform shapes and has first and second drying apparatuses between shape cutting and baking apparatuses for adjusting water content of raw dough pieces. The first drying apparatus has upper and lower levels, the upper level having conveyor belts at plural stages for transporting the dough pieces under hot air atmosphere and the lower level having conveyor belt for cooling, and conveyor belt for maturing the cooled pieces. The second drying apparatus has atmosphere at lower temperature than the first drying apparatus and plural rotary drums each having an inlet and an outlet and being rotatably mounted in the second apparatus. A chute transports the raw dough pieces from uppermost to lowermost ones of the rotary drums.

Abstract: A cooking device include an outer housing and a cooking cavity disposed within and separate from the outer housing. The cooking cavity accommodates a volume of cooking liquid therein. The device includes a heater positioned adjacent the cooking cavity to heat the cooking liquid. A lid is movably attached to the device and is used to form a seal with the cooking cavity. The lid includes a transparent portion positioned along a top surface to enable viewing inside of the cooking cavity. A controller can be used to heat the cooking fluid for an amount of time designated by user input. A moving mechanism can be used to move a food article into and out of the cooking liquid. The moving mechanism can be automated. The device can include a drainage system for removing the cooking liquid.

Abstract: The invention is directed to a food manufacturing apparatus comprising a feed system for inputting a plurality of materials, an extruder and a cutting assembly. The extruder comprises a pump system and a rotating extrusion die removably connected to the pump system, wherein the rotating extrusion die comprises at least one product channel for receiving and extruding the plurality of materials. The cutting assembly comprises at least one groove and a wire attached through the groove. The feed system is attached to the extruder and the cutting assembly is located at a position to cut the extruded plurality of materials with the wire from the rotating extrusion die.

Abstract: A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in the roasting chamber, to a temperature beneath which the beans give off smoke, while at the same time incinerating smoke removed from the roasting chamber. A purge gate in ducting between the cyclone separator and the roasting chamber is opened to allow the flow of ambient air into and through the roasting chamber while blocking flow out of the cyclone separator, so that ambient air is directed through the roasting chamber. The smoke and any airborne particulate material from the roasting chamber are carried into the heating chamber and through the incineration tube, where they are incinerated. Preferably the system and process are operated automatically by a computer and programming.

Abstract: An apparatus and method for processing food products is provided. The product conditioning system includes an inlet assembly, a pressurizeable tunnel and an outlet assembly. The inlet assembly and outlet assembly include a pair of vertically extending pressure vessels having entry and exit openings which are both sealable by doors to provide liquid and gaseous tight seals. The inlet and outlet assembly pressure vessels further include a pair of vertically extending parallel screws for transporting food products from one end of the pressure vessel to the other. The pressurizeable tunnel includes a heating stage having microwave sources for irradiating food products so as to pasteurize or sterilize prepackaged food. The pressurizeable tunnel further includes a heat maintenance stage and product cooling stage. Both the heat maintenance stage and product cooling stage include vertically extending pressure vessels.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: A system for a deep fryer having a frypot containing a cooking Medium including a holder that carries a food product to be cooked in the cooking medium and a motor operatively connected to the holder that lowers the holder into the cooking medium. The system further includes a sensor that detects contact of the holder when the holder is immersed in the cooking medium; and a controller including a timer that commences cooking the food product when the sensor contacts holder.

Abstract: A cookware apparatus has a body having a side wall and a bottom, and includes a drain connected to the bottom of the cookware. A strainer or perforated member is disposed above the bottom of the cookware for supporting food to be cooked, and for allowing to drain the liquid without disturbing the cooked food so that only the liquid drains and the cooked food is left behind. A manual control device is disposed on one side of the cookware near the top thereof, to control the draining process.

Abstract: An automated food preparation system is described. It allows precise, automated control of the food preparation process, and has the ability to perform an automated cleanup. It comprises at least one manipulator to process and move ingredients, a control system, an autonomously accessible ingredient storage system, and at least one cooking receptacle.

Abstract: Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products using a centrifuge under vacuum pressure.

Abstract: Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.

Abstract: Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.

Abstract: Device and method for thermally processing food products, comprising a receptacle which is intended to receive food products, a thermal processing bath downstream of the receptacle, the receptacle having a cross-section in the form of a chute, a supply of thermal processing water with the food products being moved into the receptacle by the water, and a sluice arranged downstream of the receptacle, the sluice having at least one open position which allows the thermal processing water and the food products moved by the thermal processing water to pass, and a closed position which retains the food products in thermal processing water, the thermal processing bath comprising a thermal processing water vessel which is arranged downstream of the sluice, and a member for timing the duration of the thermal processing operation, the timing member being provided with vanes, the sluice being synchronised with the timing member in the closed position when a vane is opposite the sluice and in an open position when the acc

Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of; (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.

Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: A system and method for applying steam to baked products in a conveyorized oven. A steam tunnel sub-enclosure includes exhaust ducts collecting steam at the conveyor's entrance and exit thereof to prevent steam from being released into the rest of the oven where it might interfere with ignition control equipment.

Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent.

Abstract: Aspects of the present invention relates to automated production processes and associated systems, including automated bread making processes which enable the continuous production of baked bread. One aspect of the invention is directed toward a system for the continuous production of baked bread that includes an ingredient metering unit, a dough mixing unit coupled to the ingredient metering unit, a dough transport coupled to the dough mixing unit, an endless oven conveyor having a plurality of dough holders spaced apart from each other, and an oven unit coupled to the oven conveyor. The oven conveyor is configured to move the dough holders through the baking portion at a rate so the single batches of dough in the dough holders will be sequentially baked to form the baked products when the dough holder exit the oven unit.

Abstract: The invention concerns a prepayment device for dispensing French fries. The pre-cooked and frozen French fries are discharged from storage, and a determined amount is weighed corresponding to one or more portions. The French fries are then received by a receiver which moves between the weighing zone, and the cooking zone, followed by conveyance of the discharged and transported cooked French fries to a container from storage. The device uses a swinging movement of the receiver, enabling the French fries to be mixed and turned ensuring that they are homogeneously cooked. An additional feature of the device is that the cooked French fries are discharged with a tilting movement about an axis towards the transport for the cooked French fries to the container.

Abstract: An integrated apparatus able to condition a dry low-temperature environment in a baking process includes a baking unit, a drying unit, and at least a dry air introducing part. The baking unit has a heating unit to heat a first room at a baking period. The drying unit includes a dryer for dehumidifying a second room thereof at a dry low-temperature environment-conditioning period by providing the second room a dry low-temperature air. The dry air introducing part located between the first room and the second room is to separate the first room and the second room at the baking period, and to introduce the dry low-temperature air from the second room to the first room at the dry low-temperature environment-conditioning period.

Abstract: A vacuum cooking apparatus for household use, comprising, on a supporting structure which has a column-like extension, at least one unit for packaging in pouches in vacuum food products to be cooked, at least one unit for cooking the food products arranged in pouches and at least one unit for quick refrigeration of the food products arranged in pouches and cooked, the at least one unit for packaging food products in pouches in vacuum comprising a vacuum packaging machine which is mounted on a drawer-like element which is supported so that it can slide by the supporting structure in order to pass from a retracted position, in which the vacuum packaging machine is arranged within the outer peripheral contour of the supporting structure, to an extracted position, in which the vacuum packaging machine is positioned at least partially outside the supporting structure, and vice versa.

Abstract: A lifting mechanism of a fry device and a frying pan has a lifting mechanism connected between a basement and a reflector plate, and a heating pipe is set on the reflector plate. The lifting mechanism includes a slide rail, an inner support bracket, an outer support bracket, a support basement and a joint pin. The slide rail is installed on the basement of the fry device, and the inner support bracket is intercrossed with the outer support bracket. Rotatable axes connected with the slide rail are provided on the base ends of the inner support bracket and the outer support bracket. Moreover, the support basement is installed on the basement of the fry device and is opened with a longitudinal guide slot, and the joint pin is connected with the longitudinal guide slot and through slots of the inner and the outer support brackets slidably.

Abstract: The invention relates to a method for producing preformed peeled packed sausages, comprising the steps of subsequently: A) heating an encased sausage; B) peeling a casing from the sausage at higher surface temperatures; and C) packing the peeled sausage. The invention also relates to a production device for producing preformed peeled packed sausages with such a method.

Abstract: Operation of roasting machine is stabilized by controlling the flow rate or the temperature of cold air for cooling with high precision when roasted beans are cooled, and efficient roasting/cooling operation is attained at a low cost.

Abstract: The present invention relates to an automatic pasta-cooker comprising a cooking chamber (1) and a stabilization chamber (2) for the pasta. Said cooking chamber (1) is provided with a feeding valve (3) and a discharge valve (5) for the pasta through which it is connected with a junction pipe (6) that opens into said stabilization chamber (2). Said pasta-cooker also comprises a boiler (7) suitable for heating mains water to be supplied to said cooking chamber (1). The stabilization chamber (2) is provided with an openable bottom and of at least one portion whose lateral wall has a curvature of constant sign. Said junction pipe (6) opens into the stabilization chamber (2) eccentrically with respect to a central axis of the stabilization chamber (2).

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby means (14) are provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: A system for delivering a cooking medium of a cooking apparatus includes a cooking medium tank for storing the cooking medium and a rotary valve including a rotary inlet configured to be in fluid communication with the cooking medium tank. The rotary outlet further includes a plurality of rotary outlets including a first rotary outlet in fluid communication with a first cooking vessel and a second rotary outlet in fluid communication with a second cooking vessel. Moreover, the rotary valve is configured to selectively place the rotary inlet in fluid communication with one of the plurality of rotary outlets. In other embodiments, the system further includes a motor operatively connected to the rotary valve and configured to operate the rotary valve to select one of the plurality of rotary outlets.

Abstract: [Task] High-quality soymilk is produced, with overflow of foam or bubbles avoided in an extracting step, and the extractability (extraction ratio) of the soymilk is simultaneously heightened. [Solving Means] An apparatus for producing soymilk includes heating units H1 and H2 for heating a soybean soup go1; a defoaming unit F for defoaming a heated soybean soup go2; an extracting unit B for separating a defoamed soybean soup go3 into soymilk Tn1, bean curd refuse Tn2 and a liquid residue Tn3; and pipe lines u11 and u12 for returning the separated liquid residue Tn3 to a position before the defoamng unit F or behind the heating unit H2 (H1) and feeding it again to the defoaming unit F, wherein the pipe lines u11 and u12 for feeding the separated liquid residue to the defoaming unit F are connected to a liquid residue discharge port B3j of the extracting unit B from which the liquid residue Tn3 having been separated is taken out.

Abstract: A food processing apparatus includes a tank defining an inner compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and positioned relative to the tank in a first position, and a rotatable auger mounted such that at least a portion of the auger is within the screen for advancing food product within the tank from the inlet end of the tank toward the outlet end.

Abstract: A spatula (200, 700, 900) has a platform (201, 701, 901) having an opening bounded by a food support (205, 217, 221, 223). At least a part of the food support (205, 217, 221, 223) supports a food product, such as a bread product, for steaming or toasting. An optional guide (209, 609, 909) is disposed on one side of the platform (201, 701, 901). The guide (209, 609, 909) is configured to align the food product with a package (501) arranged and sized to contain at least the food product. The platform (201, 701, 901) optionally has one or more segments (703, 705) that rotate away from the platform (201, 701, 901).

Abstract: The present disclosure relates to an automatic continuous dough frying unit for making deep-fried pastries having mechanisms for dispensing, transferring, turning and outputting the dough to be fried.

Abstract: A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.

Abstract: The present invention relates to a food fryer for frying a food in oil, comprising a heating element, a housing, an oil section, a conveyor section, a food basket, a spinning section with a spinner for spinning said food basket, and wherein the oil section, the conveyor system, and the spinning section are disposed within the housing, and wherein the heating element, the housing, the oil section, the conveyor system, and the spinning section are interoperable to maintain a C of less than 50° C. per minute.

Abstract: High-capacity extrusion die assemblies (20, 90, 130, 140, 180, 252) each having a tubular sections (44, 146, 162, 268) and an elongated, axially rotatable, helically flighted screw section (56, 56a, 152, 168, 276, 278) which cooperatively define frustoconical, outwardly diverging material flow paths (75, 160, 291) at constant or differing divergence angles of from about 1-11°. The use of diverging tubular sections (44, 146, 162, 268) and screw sections (56, 56a, 152, 168, 276, 278) permits the use of larger die plates (76, 118, 292) with an increased number of die openings (80, 124, 296). This allows significant increases in extrusion production rates. The die assemblies (20, 90, 130, 140, 180, 252) can be used in the production of a wide number of human foods or animal feeds, and particularly aquatic feeds of the floating or sinking variety.

Abstract: High-capacity extrusion die assemblies (20, 90, 130, 140, 180, 252) each having a tubular sections (44, 146, 162, 268) and an elongated, axially rotatable, helically flighted screw section (56, 56a, 152, 168, 276, 278) which cooperatively define frustoconical, outwardly diverging material flow paths (75, 160, 291) at constant or differing divergence angles of from about 1-11°. The use of diverging tubular sections (44, 146, 162, 268) and screw sections (56, 56a, 152, 168, 276, 278) permits the use of larger die plates (76, 118, 292) with an increased number of die openings (80, 124, 296). This allows significant increases in extrusion production rates. The die assemblies (20, 90, 130, 140, 180, 252) can be used in the production of a wide number of human foods or animal feeds, and particularly aquatic feeds of the floating or sinking variety.

Abstract: The invention relates to a food cooking installation comprising numerous cooking tanks which are used to receive the food items to be cooked; means of loading/unloading the food items into/from said cooking tanks; and means of conveying, driving and storing liquids, which are used to connect a heated liquid container, a cooled liquid container and a piped water delivery point with the aforementioned cooking tanks. In this way, the tanks can be filled and emptied independently and the food items contained therein can be subjected to successive baths for different periods of time and at different temperatures, at least one of the baths being a cooking bath and the other a cooling bath. According to the Invention, each of the aforementioned cooking tanks comprises at least one lateral opening which is equipped with impervious sealing means and which is used to load/unload the food items using the above-mentioned loading/unloading means.

Abstract: A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used.