Abstract: An extruder system (10, 124) for the processing of feed materials is provided including an extruder (12), adjustable back pressure valve assembly (14) and a superatmospheric post-extrusion product treatment assembly (16, 124). The back pressure valve assembly (14) includes an adjustable valve member (48) which can be shifted to alter the effective cross-sectional open area of a product passageway (36), and alternately can be shifted to a product diverting position wherein the product is diverted from downstream processing. The treatment assembly (16) includes a sealed housing (78) directly coupled to the assembly (14) so that product emerging from the assembly (14) passes into housing (78) without experiencing atmospheric pressure. The treatment assembly (124) includes a product-guiding cowlijng (128) which is open to the atmosphere, together with a sealed housing (134) for effecting above atmospheric pressure treatment of extruded product.

Abstract: A device for producing milk froth for cappuccino, comprising: a nozzle arrangement disposed downstream of a steam supply line, and containing mixing vacuum chamber into which a steam-nozzle opening opens, and in which an air-milk-mixture supply line, leading from a pre-mixing chamber, terminates, and with the pre-mixing chamber being connected to an air conduit and a milk supply line. The nozzle arrangement further includes a calming portion disposed at an exit of the vacuum-chamber, with one end of the calming portion forming at least one discharge opening for releasing a steam-air-milk mixture from the mixing vacuum-chamber to the outside. The calming portion comprises a plurality of calming conduits that have a parallel flow direction, and that each form a respective discharge opening at one open end for discharging a steam-air-milk-mixture partial flow to the outside.

Abstract: A method for continuous heat sterilization of liquid includes a continuous pre-heating step of preheating the liquid, a final heating step of heating the preheated liquid to reach a predetermined sterilizing temperature, a holding step of holding the liquid which has reached the predetermined sterilizing temperature for a predetermined period of time, and a cooling step of cooling the held liquid. The final heating step comprises the following steps (a) and (b): (a) a step of continuously pressurizing the liquid by a high pressure pump; and (b) a step of releasing the liquid continuously to a normal pressure within a time period of less than 10 seconds after the pressurizing step to thereby make the liquid reach the predetermined sterilizing temperature. An apparatus for automatically carrying out the method is provided. According to the continuous heat sterilization method and apparatus, scorch during the final heating step is dispensed with and accordingly, a long period of continuous operation is feasible.

Abstract: A pasteurizer (1) comprising an endless circulating transport conveyor (3) guided around deflection rolls (7, 8) and used for transporting through the pasteurizer (1) the products (18) to be pasteurized, and having a feed conveyor (5) and/or a discharge conveyor (9) oriented essentially transversely to the conveying direction of the transport conveyor (3) and having a smaller width than the transport conveyor (3), feed conveyor (5) and/or discharge conveyor to and away from the respective end face of the transport conveyor (3), and a transfer surface (4, 19) for bridging a distance between the conveying surface(s) of the feed conveyor (5) and/or of the discharge conveyor (9) and the conveying surface of the transport conveyor (3). The feed conveyor (5) and/or the discharge conveyor (9) is arranged so close to the respective end face of the transport conveyor (3) that the lateral boundary (K) thereof, which face the transport conveyor (3), is arranged above the contour of the respective deflection roll (7, 8).

Abstract: A milk foaming structure adapted to a coffee maker includes a steam tube, an outer sleeve, and a leak-proof gasket, wherein, a first steam outlet at the lower end of the steam tube, a base plate to the outer sleeve, a second steam outlet on the base plate, a milk suction on the wall of the outer sleeve above the base plate and a cool air suction on the upper wall of the outer sleeve, and a leak-proof gasket in the steam tube to be inserted into the outer sleeve above the cool air suction characterized by providing a plurality of disturbance ribs on the base plate and the wall of the outer sleeve close to the milk suction to faster produce more foamed milk.

Abstract: An object of the present invention is to reduce the generation of smell by sterilization and to improve the taste in carrying out the sterilization of milk or the like, and the method of the present invention is a method where sterilization is carried out after the dissolved oxygen in milk or the like is substituted with nitrogen gas, and the method is characterized in that a means in which nitrogen gas is directly mixed with and dispersed in milk or the like and a means in which milk or the like with which nitrogen gas is not mixed is sprayed from a nozzle(s) to the top of milk or the like, with and in which nitrogen gas has been mixed and dispersed, stored in a nitrogen gas substituting tank under a nitrogen gas atmosphere, are jointly used whereby the dissolved oxygen amount in the milk or the like is reduced by means of substitution of the dissolved oxygen with nitrogen gas, followed by subjecting to sterilization.

Abstract: The present invention relates to a pasteurizer (1) comprising an endless circulating transport conveyor (3) guided around deflection rolls (7, 8) and used for transporting through the pasteurizer (1) the products (18) to be pasteurized, a feed conveyor (5) and/or a discharge conveyor (9) oriented essentially transversely to the conveying direction of the transport conveyor (3) and having a smaller width than the transport conveyor (3), said feed conveyor (5) and/or discharge conveyor (9) being used for transporting the products (18) to and away from the respective end face of the transport conveyor (3), and a transfer surface (4, 19) for bridging a distance between the conveying surface(s) of the feed conveyor (5) and/or of the discharge conveyor (9) and the conveying surface of the transport conveyor (3).

Abstract: A safety device for a steam frothing machine to form a froth beverage, which machine has a steam pipe (3) that is connected to a steam generator 1′ and has a steam discharge opening (13), and a frothing head (4), which can be pushed onto the steam pipe and surrounds the steam discharge opening (13) in the mounted state. To protect an operator from steam in the event that the steam discharge is accidentally activated when the frothing head is removed, a hollow body is pushed onto the steam pipe (3) and enable the discharge of steam essentially downward in an enabling position. In a position other than the enabling position of the hollow body, the downward discharge of steam is essentially prevented.

Abstract: A device for producing milk froth for cappuccino, comprising: a nozzle arrangement disposed downstream of a steam supply line, and containing mixing vacuum chamber into which a steam-nozzle opening opens, and in which an air-milk-mixture supply line, leading from a pre-mixing chamber, terminates, and with the pre-mixing chamber being connected to an air conduit and a milk supply line. The nozzle arrangement further includes a calming portion disposed at an exit of the vacuum-chamber, with one end of the calming portion forming at least one discharge opening for releasing a steam-air-milk mixture from the mixing vacuum-chamber to the outside. The calming portion comprises a plurality of calming conduits that have a parallel flow direction, and that each form a respective discharge opening at one open end for discharging a steam-air-milk-mixture partial flow to the outside.

Abstract: A dual bowl ice cream maker and method for selectively driving one or two mixing bowls, each mixing bowl in a separate mixing compartment, without requiring manipulation of either mixing bowl.

Abstract: A home yogurt making machine includes: a housing, an inner incubator thermally insulatively mounted in the housing, and a heating device having a positive-temperature-coefficient (PTC) semiconductor heating element mounted on a bottom of the inner incubator for smoothly heating the incubator, with the inner incubator having an internal chamber for directly storing a milk bottle or a soybean milk bottle in the incubator for conveniently forming yogurt at home.

Abstract: The invention relates to a device for treating a fluid product (4) such as a dairy product, with heat (6), the product (8) being transported with steam through a product conduit for treating the product with heat coming from the steam, the product treated with heat being subsequently supplied to an expansion tank (10) for cooling the product.

Abstract: An assembly for generating milk foam and for heating milk comprises a milk supply container, a steam generator and a mixing element. The mixing element includes a first steam inlet channel, a necking located downsteam of the first steam inlet channel, an air inlet channel opening into the necking and a milk inlet channel. The milk is fed to the milk inlet channel of the mixing element by means of a pump. Moreover, the mixing element is provided with a main channel whose inlet communicates with the necking, whereby the milk inlet channel opens into the main channel down-stream of its inlet. Between the necking and the opening of the milk inlet channel, a second steam inlet channel opens into the main channel.

Abstract: An energy and water saving pasteuriser capable of maintaining a stable temperature distribution pattern even when transfer work are interrupted during the operation, or a tunnel type refrigerator (10) allowing hot work such as bottles and cans filled with the products sterilized at a high temperature of generally 75° C. to allow temperature of generally 25° C., wherein plural cooling vessels (11a, 12a, 12b, 12c, 12d, 13a, 13b) are disposed in a row from the upstream side to the downstream side so as to form a first cooling region (11), an intermediate cooling region (12), and a final cooling region (13), an adsorption freezing machine (19) is installed between the first cooling region (11) and final cooling region (13), and a cooling tower (20) is installed in the intermediate cooling region (12).

Abstract: A method and apparatus for the production of cottage cheese wherein precut cheese curds are provided in a vat. The curds are subjected to a cooking operation while simultaneously providing for agitation of the curds. The system includes a carriage which traverses the vat back and forth from one end wall to the other. An agitating unit is mounted on the carriage and at least one discharging pipe extends downwardly into the vat from the agitating unit. The agitating unit is continuously oscillated, and the vat is preferably semi-cylindrical in shape, so that the lower discharge end of the pipe moves closely adjacent the vat surface in the course of the combined reciprocating and oscillating movements. Whey is continuously pumped from the vat, pass through a heat exchanger, and then recirculated to the vat through the discharge end of the discharging pipe. The heated whey provides the temperature input for the cooking while the vat contents are being completely and gently agitated by the agitating unit.

Abstract: The invention relates to an apparatus in an infusor (1) for a liquid food product. The infusor (1) is of the type which includes an autoclave (2) with a conical bottom (3). The autoclave (2) has an inlet (4) for the product located in its upper region, with a device for dividing the product into small droplets (6). The infusor also has an outlet (10) for the product located in the lower region of the autoclave (2), as well as an inlet (11) for steam. The conical bottom (3) of the autoclave (2) is filled to the greater part by a conically shaped body (15). The remaining space (16) in the bottom (3) of the autoclave (2) consists of a buffer cell. The stay volume of the product, which consists of that product which stays in the space (16) up to a liquid level (19, 20) may be varied steplessly.

Abstract: An apparatus has a tank with a vertical carousel holding blocks of cheese. The carousel moves in a closed path which submerges and flips over the blocks of cheese in a chilled brine solution contained in the tank. The movement of the carrousel ensures that the cheese is cooled uniformly without deformation. While the cheese block are held in the carrousel a fluid circulation system forces chilled brine through the tank.

Abstract: A soybean milk maker comprises a main body having an upper opening and a cover releasably mounted to the upper opening of the main body. The cover includes a passage having an upper end communicated with outside and a lower end. A filter/receiver is mounted in the main body and attached to the cover. The lower end of the passage is communicated with the filter/receiver. The passage is provided for adding soybeans and water into the filter/receiver. A power device mounted in the cover. A driving shaft is mounted in the filter/receiver and has an upper end operably connected to and thus driven by the power device and a lower end to which several blades are attached. A heating element is provided for heating soybean juice as a result of breaking the soybeans by the blades.

Abstract: The invention relates to an apparatus in an infuser. The infuser is of the type which has an autoclave, with an inlet in its upper region for the product which is to be heated, and an outlet located in its lower region for the ready-treated product. The inlet is provided with a distributor chamber which divides the product into small droplets when the product enters the autoclave. The infuser is also provided with at least one temperature gauge placed in the upper region of the autoclave. The temperature gauge is disposed to control a valve for the uncondensable gases which gather in the “cold” area which is formed in the upper region of the autoclave, as a result of the placing of the steam inlet in the lower region of the autoclave.

Abstract: An apparatus for preparing a mousse which contains pieces of chocolate has a first line of apparatus members which are associated together and suitable for transporting, sterilizing and overrunning a milk-based mixture, which is suitable for being overrun and for preparing a mousse, and for transporting an overrun mixture and has a second line of apparatus members which are associated together and suitable for transporting and sterilizing a chocolate composition and for transporting a sterilized chocolate composition, and the lines separately feed a nozzle and contact zone tube assembly. In one embodiment, passages in the nozzle are positioned and configured so that, in operation, overrun mixture is delivered into the nozzle and an amount of chocolate composition is delivered into overrun mixture so that the composition has a form of a strand in the overrun mixture, and a cutting system is connected with the contact zone tube for cutting the strand into pieces.

Abstract: A single unit milk dispenser for producing hot frothed milk or hot non-frothed milk uses milk and steam. A reservoir supplies milk via an adjustable valve to a first chamber. For supplying frothed milk, steam is issued from a first steam outlet nozzle and mixes and froths with the milk in the first chamber and in an expansion chamber before being dispensed out of a collection chamber. For non-frothed milk, steam supplied from a second steam outlet nozzle is released to mix and swirl around with cold milk fed from the reservoir into the collection chamber. The rate of flow of milk out of the reservoir is normally adjusted for the two mode of operation, which mode is simply otherwise determined by which nozzle supplies steam, by turning a steam supply selection knob.

Abstract: An emulsifying assembly comprising a milk supply duct and a mixing device for mixing at least steam and milk for preparing hot milk for cappuccino and similar beverages. The mixing device comprises at least one steam inlet, at least one milk inlet and an outlet while a first end of the milk supply duct is connected to the at least one milk inlet, a second open end of the at least one milk supply duct is situated at a height lower than the highest point of the at least one milk supply duct, while further, in use, the second open end of the milk supply duct is in fluid communication with a milk-filled milk container. The emulsifying assembly further comprises an aeration valve which is connected to the at least one milk supply duct, and with which the at least one milk supply duct can be aerated when the aeration valve is in its opened position. The milk container is placed in a cooling unit. The milk supply duct extends substantially inside the cooling unit.

Abstract: The present invention proposes an apparatus for making soybean milk, wherein a cover body is connected to the opening of a container, and a fixing tank is extended form the cover body toward the inside of the container. A motor is installed in the fixing tank. A reaming blade is extended from the motor. A through passage is installed downwards from a position away from the center of the cover through the fixing tank to a cup-shaped component. A fixedly-joining device is installed at the inner edge of the opening of the cup-shaped component to be correspondingly joined with a fixedly-joined device installed at the bottom end of the peripheral surface of the fixing tank. The reaming blade is placed in the cup-shaped component. The periphery of the cup-shaped component is formed to be a filtering net. An electro-thermal tube is connected from the bottom edge of the cover into the container.

Abstract: The invention relates to an apparatus in an infusor (1). The infusor (1) is of the type which includes an autoclave (2) with an inlet (3) located in its upper region for the product which is to be heat-treated, and an outlet (7) for the ready-treated product located in its lower region. The inlet (3) is provided with a distributor chamber (4) which divides the product into small droplets (20) when the product enters into the autoclave (2). The infusor (1) further includes an inlet (8) for steam which is placed in the lower region of the autoclave (2). The steam inlet (8) consists substantially of a concentric aperture (14) in the casing surface (10) of the autoclave (2).

Abstract: A kitchen appliance for preparing yogurt, soft frozen yogurt and ice cream, hard frozen yogurt and ice cream, and cheese. The appliance includes a housing having a base and side walls defining an open top. A motor-driven paddle device is rotationally journaled with respect to the cover and base and the motor therefor is adapted to be driven either continuously or with a predetermined duty cycle, dependent upon the product being made. Also mounted on either the cover or the base is a vent hole occluder that is normally positioned to block the vent holes in the cover or base, but which shifts to a second position uncovering those vent holes when the consistency of the product being produced, as tested by the paddle motion or other apparatus reveals that a predetermined cultured state has been reached. Shifting of the occluding device from the covering position to the open position also actuates a switch to shut off the drive motor and a warming element.

Abstract: A self-contained, continuous flow pasteurizer is herein disclosed. Such a pasteurizer comprises a first tank and a second tank interconnected by a pasteurization conduit. A single pump pumps fluids from the first tank to the second tank at a predetermined flow rate. Fluids are heated to their desired pasteurization temperature in a first section of the conduit and are held at this temperature while flowing through a second section of the conduit. Fluids not reaching the desired pasteurization temperature do not pass into the second section of the conduit but are recirculated back to the first tank by a recirculation valve and conduit connected between the first tank and the pasteurization conduit. A third section of the conduit passes through a cooling structure so that the fluid flowing in the conduit will be cooled down from its pasteurization temperature before being deposited in the second tank.

Abstract: A process for sterilization of a liquid in a continuous system comprising a series of steps. First the liquid is continuously pumped into a pressurized system. A process for sterilization of a liquid in a continuous system where, in the first step, the liquid is continuously pumped into a pressurized system. Second, the pressure on the liquid is increased in a first pressurization stage. Next, the liquid is increased in pressure in a second pressurization stage. Fourth, the liquid is held at an elevated pressure for a predetermined period of time to kill off microorganisms within the liquid. The liquid is then rapidly depressurized to fracture microorganisms within the liquid. The apparatus for producing this process includes a continuous liquid treatment system with a pump, a first stage intensifier, a surge drum, a second stage intensifier, a pressure receiver and a pressure reducer.

Abstract: An apparatus for processing a high-pressure liquid material has a high-pressure vessel, a pressurizing assembly for supplying a liquid material to the high-pressure vessel in order to allow the high-pressure vessel to process the liquid material under a high pressure therein, a depressurizing assembly for receiving and depressurizing the processed liquid material supplied under a high pressure from the high-pressure vessel, and a working fluid control system for controlling the depressurizing assembly. The depressurizing assembly has a plurality of cylinder device comprising respective pairs of interlinked pistons which define, in the cylinder devices, respective processing pressure chambers for selectively receiving the liquid material from the high-pressure vessel, and respective working pressure chambers for selectively receiving a working fluid from the working fluid control system.

Abstract: A system for continuous pasteurizing of liquid foods is provided which includes the ability to clean the pasteurizing system in place without the need for manual connection and disconnection of piping. The system includes a supply of liquid food product, a source of water, a heat exchanger section for heating the liquid food product, a balance tank for maintaining desired flow to the heat exchanger during fluctuations in demand, and at least one mixproof valve connected to the water source and liquid food supply for delivering one or the other, without risk of intermixing, upstream of the balance tank. The system also discloses the use of a mixproof valve for delivering clean in place solution to the balance tank while preventing the flow of liquid food into the clean in place solution source.

Abstract: A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in the aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The invention additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks.

Abstract: The caldron of the invention comprises a cylindrical caldron main body having a raw material charge port for charging a water-added raw material to be boiled and a discharge port for discharging a boiled raw material, both ports being disposed near to both the closed ends of the caldron main body and at least one steam injection pipe installed in the caldron main body and having a plurality of injection ports for injecting steam and preferably oxygen-free streams for boiling the raw material, wherein the injecting direction of the steam injected from the injection ports is inclined so that the steam is supplied in the circumferential direction of the caldron main body.

Abstract: An apparatus for obtaining cheese material from milk has an elongate trough (11) which is provided at its one end with a filling zone (16) and, at its other end, a discharge zone (19). The trough has an inner wall (12) which is transportable at least substantially continuously between the filling zone (16) and the discharge zone (19). The volume of the trough can be subdivided by a number of partition walls (31, 31') which are matched to the trough cross-section, which can be coupled to the inner wall (12), and which are movable jointly with the Latter into cells (32, 32') which follow one another in the longitudinal direction. A clamping device (41) is associated with each partition wall (31, 31') and permits the inner wall (12) of the trough, which consists of a flexible material, to be clamped with slight deformation about the region (34) of the periphery of the partition wall confronting it.

Abstract: An apparatus for heat treating a food product by injection of steam therein in order to provide a sterilization, pasteurization and/or a homogenization of the product. The apparatus comprises a mixing chamber comprising a steam injection inlet, a product inlet and an outlet for the treated product, a rotatable shaft disposed within the mixing chamber, a plurality of discs, each disc comprising at least one product passage opening, wherein the discs are disposed substantially co-axially upon the shaft, and a device for rotating the shaft with the discs.

Abstract: The invention concerns an apparatus for continuously tempering a fat containing chocolate mass, whereby the mass is subjected to a primary cooling, a subsequent secondary cooling creating crystals in the mass, and a final reheating.

Abstract: An apparatus for continuously tempering chocolate masses and the like includes at least one tempering circuit (17) for a tempering medium and a plurality of chambers (9), at least one of the chambers (9) being connected to the tempering circuit (17). The chamber (9) includes an entrance (15) for the tempering medium being arranged at the periphery of the chamber (9) and an exit (16) for the tempering medium being arranged at the periphery of the chamber (9). At least one first separating wall (29, 29') is arranged inside the chamber (9), and at least one second separating wall (30, 30') is arranged inside the chamber (9). The first and second separating walls (29, 29'; 30, 30') are arranged in the form of at least two spirals defining a spiral-like canal (32) therebetween for the flow of the tempering medium from the entrance (15) toward the exit (16). The separating walls (29, 29'; 30, 30') each extend from an outside region of the chamber (9) toward an inside region of the chamber (9).

Abstract: A process and an apparatus for converting liquid by-products, such as whey and permeates of whey, derived from cheese making processes into substantially free-flowing, non-caking powdery products. The process comprises the stages of vacuum evaporation of the whey to a solids content of 65-80%, crystallization of the whey concentrate and air drying the whey, wherein the main stream of initially cooled whey concentrate passing through stages of crystallization, is fed with a secondary and/or tertiary stream to be mixed with the main stream. The apparatus is provided with a secondary and/or a tertiary conduit for feeding a secondary and/or tertiary stream to the main stream in the main conduit connecting means for collection and pretreatment of whey, vacuum evaporation of the whey, crystallization of the whey concentrate and air drying the whey.

Abstract: Method for substantially decreasing the viability of microorganism and deactivating enzymes in a contaminated substance by exerting a high pressure the substance. The substance is conducted in a steady flow through and open narrow tube while the pressure difference between the entrance and the exit of the tube is maintained at 100 Mpa or more. The temperature rise of the product while passing through the tube can be confined to less than 5.degree. C. The method provides a continuous ultra high pressure preservation process suitable for processing foods.

Abstract: A kitchen appliance for preparing yogurt, soft frozen yogurt and ice cream, hard frozen yogurt and ice cream, and cheese. The appliance includes a housing having a base and side walls defining an open top. A motor-driven paddle device is rotationally journaled with respect to the cover and base and the motor therefor is adapted to be driven either continuously or with a predetermined duty cycle, dependent upon the product being made. Also mounted on either the cover or the base is a vent hole occluder that is normally positioned to block the vent holes in the cover or base, but which shifts to a second position uncovering those vent holes when the consistency of the product being produced, as tested by the paddle motion or other apparatus reveals that a predetermined cultured state has been reached. Shifting of the occluding device from the covering position to the open position also actuates a switch to shut off the drive motor and a warming element.

Abstract: Apparatus for providing a frothed mixture of milk, air and steam has a mild reservoir, and a steam boiler. A pump draws milk from the milk reservoir and delivers it to an inlet of a Y-connector forming a mixing chamber. A second inlet of the Y-connector is fed with steam. The pump and the steam pressure are controlled such that the milk and steam are substantially of an equal pressure. The milk-steam mix is fed to a jet and exits from its outlet nozzle. The milk-steam mix expands as it exits from the nozzle. Furthermore, the flow of the milk-steam mix draws air into the mix by way of an air inlet conduit whereby a frothed product of milk, air and steam is produced at the nozzle.

Abstract: A process for sterilization of a liquid in a continuous system including a series of steps. First the liquid is continuously pumped into a pressurized system. Second, the pressure on the liquid is increased in a first pressurization stage. Next, the liquid is increased in pressure in a second pressurization stage. Fourth, the liquid is held at an elevated pressure for a predetermined period of time to kill off microorganisms within the liquid. The liquid is then rapidly depressurized to fracture microorganisms within the liquid. The apparatus for producing this process includes a continuous liquid treatment system with a pump, a first stage intensifier, a surge drum, a second stage intensifier, a pressure receiver and a pressure reducer. A particulate treatment system may also be included which includes a pressure receiver, an intensifier, and a recoverer for blending a particulate component with the liquid component.

Abstract: An improved method and apparatus for pressure processing a pumpable substance are shown and described. In a preferred embodiment, a valve is coupled to a source of a pumpable food substance and a pressure vessel, the valve being movable to a first, second and third position. When the valve is in a first position, an inlet port in the valve is aligned with a passageway that is open to the pressure vessel. When the valve is in the second position, the valve body seals the passageway, and when the valve is in the third position, an outlet port provided in the valve is aligned with the passageway.

Abstract: In a method and control system for controlling pasteurization of in-shell eggs, the internal temperature of the eggs, at least one log kill rate of Salmonella based on the internal temperature of the eggs and a cumulative log kill of Salmonella as a function of the log kill rate and time are at least periodically determined. The cumulative log kill is at least periodically compared to at least one predetermined value, and a signal is generated when a predetermined relationship arises between the cumulative log kill and the predetermined value(s).

Abstract: A powdered tea concentrate, method for foaming the concentrate dispersed in water and a delivery system are provided to obtain a resultant foamed tea product. The powdered tea concentrate includes tea solids, sweetening agent and creaming agent. Delivery of foamed tea beverage is through a dispenser that includes a housing, a hopper for the powdered tea concentrate, a water inlet into the housing, a mixing chamber with an aerator mechanism and conduits for delivering the concentrate and water from respective hopper and inlet into the mixing chamber.

Abstract: An apparatus and process for producing reduced and low-fat, high-quality pasta filata cheese incorporates a rice-based cheese substitute into freshly manufactured pasta filata cheese through a kneading, spraying process that preserves the integrity of the cheese's fiber structure.

Abstract: In injection of steam, gas, liquid or a powdered or granulate product into a fluid in an injection apparatus having a substantially disc-shaped rotor (53), a product inlet (50) and a central product outlet (57), the injection is carried out in an annular injection zone above the disc-shaped rotor (53) at a distance from both the circumference and the center of the rotor (53). The fluid product which may be a liquid with considerable variation of dry solids content and viscosity is exposed to a radial displacement effect as well as a tangential dispersion effect.

Abstract: A heat exchange apparatus for use in the production of sugar confectionery or for tempering chocolate including a vessel with a tubular heat transfer surface. The vessel defines an inlet and outlet higher than the inlet. Heat exchangers, such as steam jackets and modulating valves are provided for supplying heat to or removing heat from the heat transfer surface. A shaft is located longitudinally along the length of the vessel and is provided with at least one piston. The shaft is reciprocated in the vessel so that the product is agitated and substantially the entire heat transfer surface of the vessel is swept by the piston during each reciprocation cycle.

Abstract: An object of the present invention is to provide a continuous production method of bean curd, and an apparatus thereof, capable of utilizing heat of the soybean milk efficiently, dramatically reducing the production time, and minimize the amount of the thickener and the solidifying agent. In the present invention of a continuous production method of frozen bean curd where a thickener and a solidifying agent are added to soybean milk, matured and solidified to make bean curd, and frozen, the soybean milk is conveyed continuously in a fluid state, with the thickener and the solidifying agent continuously injected thereto, and putted in a maturing section successively for maturing and solidification.

Abstract: A method for feeding a liquid mixture (11) to the beating cylinder (12, 30) of a soft ice-cream production machine, is characterised in that only a single measure of liquid mixture, withdrawn from a feed vessel (10), is firstly subjected to rapid heating to a temperature of around +85.degree. C., then immediately afterwards to rapid pre-cooling, and is finally fed to a beating chamber (20) of said beating cylinder (12, 30) in which said mixture is beaten. This ensures that the measure is free from bacterial load.

Abstract: A complete self-containing multipurpose dairy processor unit in which a liquid is treated including a hot-water or steam generator and a heat exchanger immersible in the liquid to be treated and selectively feedable when immersed in the liquid being treated with hot water, steam or cold water depending on whether heat is to be transferred to the liquid to be treated or removed from the liquid to be treated, the hot water or steam being produced by the generator device. A generator including a turbine produces a flow within the liquid to be treated to cause the liquid to pass over the heat exchanger. The turbine is a variable-speed turbine which forces the liquid from a location below the heat exchanger upward into and through the heat exchanger.

Abstract: A tank for holding a liquid for a predetermined and relatively long time in a continuous flow process. The tank includes an inner compartment with an inlet and an outer compartment with an outlet. The outer compartment encloses the inner compartment except its inlet. The liquid enters through the inlet and is forced upwardly in a non-preferential flow, it overflows to the outer compartment and comes out through the outlet. A pump is connected to the outlet and a variable throttle valve is in turn connected to the output of the pump. A level sensor for the liquid is connected to a computerized control unit to monitor the liquid level and to activate the throttle valve to either restrict or increase the flow to adjust the liquid level. Since the flow rate then is brought back to what it was when throttle valve is restricted to its original state, then changing the liquid level in the second compartment is equivalent to changing the holding time.