Abstract: A shrimp cooking apparatus has a frame having a motor driven endless belt conveyor with a porous endless belt supported to the frame. A housing covers a portion of the porous endless belt and is supported on the frame and has an entrance thereinto and an exit therefrom. A steam pipe is connected to a source of steam at one end thereof and to a plurality of steam manifolds connected beneath the surface of the porous endless conveyor belt. Each of the manifolds has a plurality of openings therein to release steam directly under the porous endless belt to thereby apply heat and pressure to the shrimp on the endless belt in the housing. A solenoid valve is connected to each steam manifold to control the release of steam from the manifold and sensors are placed in the housing for sensing heat in the housing.

Abstract: A pasteurizer for foodstuff mixtures comprises a tank with which are associated heating, cooling and mixture circulation means. The tank (11) is ellipsoidal in shape with a bodyshell (12) and a base (13), and the said mixture circulation means comprise an auger-type device (15) mounted adjacent to the base (13), which is in the form of a disc (16) and is slightly drawn so as to have a tapered circumferential edge (17). From the upper side of the disc (16) there extend tabs (18) which form respective mixture aspiration ports (19), while below the ports (19) there extend respective centrifugal blades (20), which move the aspirated mixture through the ports (19).

Abstract: The invention relates to an apparatus for the continuous sterilization of foodstuffs arranged in particular in containers, comprising chambers for heating, sterilization and cooling, with introduction of steam or water vapor into at least one of said chambers and is distinguished in that the chambers equipped with endlessly revolving conveyors are separated from each other by separating doors (4) which are each made closable by electric motors (5) and reduction gearing (6), the first preliminary chamber (1) being configured for the preparation, the second chamber (2) for heating up and sterilization in warm water under pressure with heating by means of steam, and the third chamber (3) for cooling in cold water under said pressure and that elevatedly disposed hydrostatic chambers (8; 12) are arranged to ensure a permanently maintained operating pressure.

Abstract: A system for thermally processing a strand of link food products includes structure defining an elongated treatment zone, and hook type conveyor structure for supporting a strand of encased food product links to be thermally treated in a series of depending loops. Each depending loop containing a plurality of links, for movement along a transport path through the treatment zone. The treatment zone is defined by parallel spaced pressure plenum structures, each pressure plenum structure having a vertical side wall and the hook type conveyor structure being disposed between the side walls. Each side wall has an array of generally horizontally extending nozzle tubes that are in communication with its corresponding pressure plenum structure.

Abstract: Raw coffee beans or nuts are put in a revolving drum divided into at least four independant modular sectors each of which carries a given quantity of the product through a succession of similarly independent work stations to be heated, roasted, cooled and discharged ultimately through an outlet. The air used to cool the product is recycled from the roasting station, being drawn from the drum into a separator, freed of any skins or husks that may be entrained from the roast, then directed into a cooling system that lowers its temperature to sub-ambient level before returning it to the drum; the option exists of enriching the recycled air with additional aromas before it finally enters the cooling station.

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

Abstract: A method of and apparatus for continuously processing substances containing cocoa butter or similar fats, especially chocolate masses, in a tempering machine with several stages of cooling on cooling surfaces followed by stages of heating on heating surfaces. The mass is supplied through mass chambers, in which it is stirred by powered impellers, to the cooling stages and to the heating stages. A cooling medium flows through cooling chambers adjacent to the cooling surfaces and a heating medium flows through heating chambers adjacent to the heating surfaces. Enough cooling medium flows through the cooling chambers to generate turbulence. The mass in the mass chambers is stirred powerfully enough to thoroughly blend it. The mass is removed from the cooling and heating surfaces without being touched by the mixing impellers in an operation that involves a shearing gradient in the cap between the cooling and heating surfaces and the mixing impellers of from 500 to 4000 sec.sup.-1.

Abstract: A shrimp cooking apparatus has a frame having a motor driven endless belt conveyor with a porous endless belt supported to the frame. A housing covers a portion of the porous endless belt and is supported on the frame and has an entrance thereinto and an exit therefrom. A steam pipe is connected to a source of steam at one end thereof and to a plurality of steam manifolds connected beneath the surface of the porous endless conveyor belt. Each of the manifolds has a plurality of openings therein to release steam directly under the porous endless belt to thereby apply heat and pressure to the shrimp on the endless belt in the housing. A solenoid valve is connected to each steam manifold to control the release of steam from the manifold and sensors are placed in the housing for sensing heat in the housing.

Abstract: The present invention relates generally to a batch process for preparing a heat treated granular solid foodstuff, and more particularly it relates to a process wherein a granular solid food is sufficiently heated deep into the center portion thereof to be sterilized and/or cooked and then cooled without impairing the appearance and flavor thereof. The heating and cooling occur by heated and cooled liquids which fluidize the granular solid food.

Abstract: A liquid-solid continuous aseptic processing system including a pipe circuit having a constant diameter, a process liquid storage tank connected to one end of said pipe circuit, a process liquid pump for maintaining the process liquid at constant pressure, a projectile feed tube connected to the pipe circuit for feeding projectiles into said pipe circuit at spaced intervals to form process units, a product solid load assembly for introducing predetermined amounts of said particulate in each of the process units, a number of heat exchange units in the pipe circuit for processing the liquid-solid process units, and a projectile separation assembly for discharging process units from the circuit and returning the projectiles to the projectile feed tube.

Abstract: The invention relates to a process and an apparatus for extracting fat from an animal material in which according to the invention, the fat is continuously melted and then extracted by passing the animal material through two successive zones, namely a melting zone (B) and an extraction zone (C), of a single housing in the form of an elongate sleeve (1) equipped, in the melting zone (B), with heating means (13) and, in the extraction zone (C), with filtering walls (16) for the passage of the melted fat, the sleeve (1) encasing two overlapping conveyor screws (2) driven in rotation.

Abstract: A method and apparatus are disclosed for continuously and gently aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The apparatus comprises a heating enclosure into which the food product and a nonsterile gas are introduced and the food product heated to a sterilization temperature, and a holding enclosure which may be integral with or separate from the heating enclosure for holding the food product and a sterile gas introduced therein at the sterilization temperature for a predetermined time. The apparatus further preferably comprises a cooling enclosure for cooling the food product.

Abstract: A circulatory steam sterilizer and, in particular, the circulatory steam sterilizer having a steam boiler poised in a transverse array and its two ends respectively joined with two-tier compartment partition plates which are arranged in an asymmetrical manner in a plurality of layers and the inner compartment partition plates are connected and in communication with the transversely arranged conduits. The conduits in the upper-most conduits for discharge and delivery are connected and communicative to the outer compartment partition plates, and then these inner conduits are transversely arranged in the inner part of the conduits in the lower layer to specially generate the inner and outer double circulatory heating, thereby achieving the multi-purpose practical benefits live circulatory preheating, heated sterilization and cooling as its features.

Abstract: This invention relates to a process and installation for preparing elaborated food products and to the food products of the "cooked dish" type obtained thereby, said food products being elaborated from two lines of preparation, namely a first line for pre-cooking the solid products by passage in a bath of alimentary liquids, a second line for pre-cooking an aromatic phase in the substantially liquid state in vats with programmable temperature, stirring and supply, the solid products coming from the first line and the liquid aromatic phase coming from the second line being combined in a packing line supplying individual containers which, after being placed in vacuo, are closed and subjected individually to a final cooking phase in a cooker unit by pouring thereover a heating liquid, particularly water, at a temperature lower than 100.degree. followed by rapid cooling. The invention makes it possible to obtain fresh cooked dishes adapted to be conserved at a temperature of the order of 3.degree. C.

Abstract: A controllable temperature grid assembly (1) on which food can be cooked or defrosted is provided which includes an array of spaced tubular members (3) interconnected to form a generally planar grid (4) on which food to be cooked or defrosted can be placed for cooking or defrosting, with the hollow interiors of the members (3) also being interconnected to form a circulation flow path (5) for a heat exchange medium. The assembly (1) also includes heat exchange means (6) in fluid flow communication with the heat exchange medium circulation flow path for extracting heat from or supplying heat to the heat exchange medium. A thermostat is provided in the heat exchange medium for controlling the temperature to which the heat exchange medium is heated or cooled being recirculation through the tubular members (3).

Abstract: In an installation for the continuous heat treatment of foodstuffs, it is suggested to subdivide the installation through the use of a series of separate containers for receiving an aqueous heat carrier, the sections formed by these separate containers being traversed successively by a conveyor for the material to be processed. These containers can be connected with each other in a variable manner with regard to the fluid conduction. The thus variable through-flow system makes it possible to take account in an optimum manner of the product-related nutrition-physiological and sensory requirements, while simultaneously the operating costs of the process can be minimized.

Abstract: An apparatus for loosening and freezing heat processed cereals is disclosed. The cereals are in the form of separate grains when in a raw state and exhibit agglutinating properties after heat processing so as to become affixed to one another. The apparatus mainly includes a cylindrical rotary drum adapted for receiving the cereals previously heat processed and for loosening the cereals so as not to form lumps or blocks while the cereals are frozen, a unit for rotating the drum, a loosening member provided in the inside of the drum for carrying up the cereals and falling down in the drum, and a fluid blowing unit. The drum includes a netted wall having a mesh size to prevent the cereals from passing through the drum. The blowing unit is adapted to blow chilling fluid into the inside of the drum through the netted wall for blowing up and simultaneously freezing the cereals.

Abstract: The invention concerns a process and an apparatus for the continuous heat treatment of foodstuffs. Unlike in known cooking or boiling installations with a substantially homogeneous temperature control of the heat carrier in the form of water, a multizone installation comprising preheating, boiling and recooling zones is suggested, through which the foodstuffs to be treated are passed successively. The heat carrier is conducted through the recooling zone in a direction counter to the conveying direction and then, bypassing the boiling zone, is supplied to the preheating zone leading to a temperature rise in the latter due to the thermal energy passing to the heat carrier during the recooling process. The energy demand is covered by the heat supplied to the boiling zone, which also operates in the countercurrent principle with the aid of circulating means.

Abstract: A food product cooker comprises a first relatively low temperature above ambient heating compartment, a second relatively high temperature heating compartment, a third water rinsing and cooling compartment and a fourth chiller compartment. The food product is conveyed through the first, second and third compartments on a serpentine conveyor having a plurality of vertical flights. Steam is introduced into the first and second compartments beneath the conveyor and removed by a venting system from the top of the compartments in such a manner as to maintain a generally constant and uniform heating temperature throughout the respective compartments.

Abstract: A universal sterilizer for processing products packages in a wide variety of types and shapes of containers. Fluids for sterilizing and cooling products in the containers are directed horizontally toward the sides of the containers to provide uniform processing of the products. This can be used with either batch process of products or used in a continuous type sterilizers. Small quantities of water can be pumped around the system to reduce cost of operation.

Abstract: A segmenting and dehydration process for fruits and vegetables with a primary application as a process for producing dehydrated filaments of sugar beets as a natural sweetener for use by confectioners, bakeries, breweries and other food processors. The beets are washed, shredded with a high-speed heated blade and immediately dried in a continuously sterile atmosphere that prevents bacteria contamination and growth and enzyme action which otherwise result in an unacceptably strong flavor in the finished product.

Abstract: Food particles are automatically puffed in large quantities and dehydrated to 2% moisture content in a single-stage vacuum-fry system. Whole grapes, slices of apples, pineapples, banana, onion and the like in the fresh condition, are puffed and dehydrated to 2% moisture content without loss of natural color and flavor, in a two-stage vacuum-fry system.

Abstract: An apparatus for pasteurizing or sterilizing and subsequent cooling of edible foodstuffs in containers. The containers are relatively thin-walled and are fabricated from plastic. At least one of the containers is provided with an internal probe which monitors the pressure and temperature at its substantially geometric center. The pressure within a chamber of the apparatus, within which pasteurization or sterilization is to be effected, is also monitored. A comparitor compares the pressures within the chamber and the container having the probe therein to develop a control signal representative of the pressure difference. A controller is arranged to respond to the control signal to maintain a predetermined pressure relationship while heating and subsequently cooling the foodstuffs. The pressure difference which is maintained may be zero, or be slightly above or below zero.

Abstract: A system for preparing tortillas includes a tortilla cooking oven and a cooked tortilla cooling device associated with the oven. The cooking oven has an entrance at which uncooked tortillas are received and an exit from which cooked tortillas are discharged. The oven also include a plurality of superposed transporting members which define a cooking path along which each tortilla travels through the oven and in which each of the opposite sides of the tortilla at separate portions of the path are subjected to cooking at the same temperature and over the same amount of time. The cooling device associated the oven is adapted to receive cooked tortillas from the exit of the oven and to form a cushion of pressurized air whereby the tortillas can be moved on the air cushion along a predetermined cooling path, for example by operator assist, such that the cooked tortillas are cooled by the time they reach the end of the cooling path.

Abstract: A pasteurizing apparatus has a conveyor for longitudinally displacing containers to be pasteurized along a treatment path, a manifold extending longitudinally along the path between the path ends, and a multiplicity of longitudinally spaced sprayers connected to the manifold and directed transversely at the containers in the path, whereby each container passes under a succession of such sprayers while moving between the path ends. Conduits connected to the manifold at upstream and downstream locations and at a central location therebetween feed respective liquids at different temperatures to the locations and therethrough to the manifolds. A multiplicity of transverse partitions spaced axially along the manifold are each displaceable between a closed position substantially longitudinally blocking the manifold and an open position longitudinally unblocking it.

Abstract: An apparatus for blanching and cooling vegetable products comprises a perforated product conveyor belt having an upper belt run which extends and travels through a treatment tunnel defined in a casing of the apparatus. A layer of vegetable product is transported on the upper belt run through successive treatment zones defined in the treatment tunnel. The treatment zones are provided with arrangements of spray nozzles which are located to spray liquid onto the upper belt run and the layer of product thereon. The nozzle arrangement comprises upper nozzle units adapted to spray liquid on the top surface of the product layer, and may also include lower nozzle units adapted to spray liquid onto the underside of the perforated upper belt run. In a blanching zone, the product layer is sprayed with a blanching liquid which is recirculated and maintained at a desired blanching temperature. The blanching zone is followed by a cooling zone in which the product layer is cooled by spraying a cooling liquid thereon.

Abstract: The machine comprises a pre-heater followed by a first chamber, incorporating heated plates wherebetween a food product to be dried is passed. The machine also comprises a successive section, wherethrough the food product is conveyed to a second chamber, incorporating cooled plates, wherebetween the food product is passed. The plates are adapted for rapidly condensing moisture contained in the ambient air and in the food product itself, to further rapidly reduce its moisture content to approximately 13-14%.

Abstract: An apparatus for the preparationof ice cream, milkshakes, sorbet, frozen desserts and the like, from a pumpable starting mixture, comprises a storage container for the starting mixture and a cooling or freezing cylinder communicating with it via a supply conduit. A rotatably drivable stirring and scraping mechanism is disposed in the cylinder and the supply conduit discharges into an inlet chamber located on one end of the cylinder, a discharge valve being provided on the other end of the cylinder. Only the cylinder is provided with a heater for pasteurizing the starting mixture, and a thermostat is provided for limiting the wall temperature of the cylinder. Devices for transporting the starting mixture from the inlet chamber to the discharge valve are provided.

Abstract: A closed system for continuous processing of a pumped food product and scraped surface liquid adjustment devices for use therein are described. In the system, a pumped product is heated or sterilized by a scraped surface heat exchanger from which it is pumped to a scraped surface liquid adjustment device wherein liquid is either added or drained off in a continuous manner as required by the particular apparatus.

Abstract: Disclosed is a sterilizing apparatus adapted to practice methods of sterile cooling of packaged food products or fluids. Following sterilization a variety of procedures to effect sterile cooling are presented. Sterile cooling is accomplished by sterile fluids, such as water, a solution of selected chemicals and water or sterile air which also may be combined with sterilizing gases.

Abstract: Apparatus and method for continuously heating and cooling particulate food material are disclosed wherein a pressurized steam treatment chamber is directly coupled to a pressurized cooler in which hot particulate food material discharged from the treatment chamber is cooled by direct contact with a coolant fluid.

Abstract: The disclosed sterilizing apparatus makes use of mobile cars containing a quantity of packages. The cars are continuously intermittently advanced to a package loading position, to an inlet lock where pressurizing and preheating of the car and its contents occur, to a sterilizing chamber for a sufficient period of time to effect sterilization, to a discharge lock that depressurizes and partially cools the car and its contents, to an atmospheric cooling station, to a water discharge station and then to a package unloading station.

Abstract: A greatly improved aseptic processing apparatus and method for pumpable foods is provided which gives accurate, uniform aseptic cooking conditions (e.g, time, temperature and pressure) while at the same time preserving the integrity of particulates in the food product. In preferred forms, the apparatus includes a reciprocating piston food pump which generates a continuous product stream at a substantially constant nominal pressure. This stream is fed to a heat exchanger in order to elevate the temperature of the product, whereupon the stream passes through a holding tube to complete the aseptic cooking process. A metering device such as a rotary pump is located downstream of the holding tube for creating a substantially constant flow rate of product from the apparatus.

Abstract: Method and apparatus for pasteurizing appropriately sized discrete fresh food pieces are disclosed in which a finite portion of the food pieces is retained in an essentially immobile condition within a confined treatment zone while heating and cooling fluids are sequentially passed in direct contact through the food pieces for providing rapid heating thereof to a pasteurization temperature and similarly rapid cooling to a near ambient temperature so as not to significantly degrade the organoleptic quality of the fresh food pieces.

Abstract: Method and apparatus for pasteurizing appropriately sized discrete fresh food pieces are disclosed in which a finite portion of the food pieces is retained in an essentially immobile condition within a confined treatment zone while heating and cooling fluids are sequentially passed in direct contact through the food pieces for providing rapid heating thereof to a pasteurization temperature and similarly rapid cooling to a near ambient temperature so as not to significantly degrade the organoleptic quality of the fresh food pieces.

Abstract: Apparatus and method for continuously cooking and sterilizing particulate food material are disclosed wherein the outlet of a pressurized steam treatment chamber is sealed by hydrostatic sealing means in which sterilized, particulate food material is simultaneously cooled and depressurized as it is removed from the treatment chamber.

Abstract: Apparatus for heat-treating a liquid product comprising series-connected multi-tube heat-exchangers such as heating-up heat-exchangers (6, 12), a high temperature heat-exchanger (14) and cooling-down heat-exchangers (17, 18, 19), the heating-up heat-exchangers and cooling-down heat-exchangers being interconnected by means of a pipe system (25, 26); (34) for regenerative heat-exchange. The heat exchangers being connected by means of connection members (13) having separate passages which connect the tubes of the heat-exchanger to those of the next heat-exchanger. The pipe system for regenerative heat-exchange being designed so that the quantity of heat to be transferred can be adjusted in order to adapt said apparatus to varying capacities.

Abstract: A method and apparatus for delivering prepared wet fruit and vegetable particles into centripetal confinement under subatmospheric pressure, contacting the particles with heated edible oil until they have been puffed and dehydrated to a hygroscopic condition, hardening dried particles by cooling with cold oil, centrifugally removing excess oil and discharging the hygroscopic particles into packages to prevent access of moisture during storage and shipment.A multiple unit system, comprising pressure vessels that are fitted with a multiplicity of relatively shallow trays is arranged to receive a procession of prepared wet fruit particles and dehydrate and puff the particles to a hygroscopic condition, then to deliver the puffed particles to a packaging machine, to be sealed in moisture barrier packages. The dehydrating vessels with auxillary systems are described.

Abstract: Apparatus and method for continuously cooking and sterilizing particulate food material are disclosed wherein the outlet of a pressurized steam treatment chamber is sealed by hydrostatic sealing means in which sterilized, particulate food material is simultaneously cooled and depressurized as it is removed from the treatment chamber.

Abstract: Apparatus and method for continuously heating and cooling particulate food material are disclosed wherein a pressurized steam treatment chamber is directly coupled to a pressurized cooler in which hot particulate food material discharged from the treatment chamber is cooled by direct contact with a coolant fluid.

Abstract: A filling apparatus for charging a liquid or highly viscous product into containers. The apparatus has a pressurizing tank, buffer tank, filling tank and a filling machine. The tanks have controllable pneumatic internal pressure. The product is fed at a high pressure from the pressurizing tank to the buffer tank and, after decreasing the pressure in the buffer tank, the product is transferred at the normal or low pressure from the buffer tank to the filling tank and filling machine.

Abstract: A storage and aging unit for meat and sausages includes a closed space for the meat and sausages and an air conditioning unit for circulating air in a closed cycle through the closed space. Inlet and outlet openings from the air conditioning unit are in direct communication with the closed space. A sterilizing unit is located within the air conditioning unit in the path of flow of the air between the inlet and outlet openings.

Abstract: A pasteurization system for dairy farming products, comprises several basins wherein the pasteurization cycle is effected in sequence so that the heat taken from a basin during cooling phase of the same is utilized to effect the heating phase of one or more basins. This is realized by means of a refrigerating circuit working also as heat pump with a heat exchanger at the end of hot and cold parts. Circuit can be selectively connected with its hot or cold parts to the heating or cooling coil provided for each basin.

Abstract: A feed tank portion (11) of a conventional shrimp processing apparatus is divided into forward (35) and rear (33) sections by an intermediate baffle (31), which extends across the full width of the feed tank (11). The baffle (31) is configured so that the rear tank section (33) can function as a feed tank for raw shrimp for the processing apparatus. A feed belt (17) moves the raw shrimp out of the rear tank section (33) to a cooker (23). The warm condensate liquid from the cooker (23) and water at ambient temperature from the sprinklers (27) at the upper end of the feed belt (17) runs off into the forward tank section (35). The water in the rear tank section (33) is continuously recirculated and maintained at a desired low temperature, with a specific concentration of chemicals, such as phosphate, if desired.

Abstract: A pressure cooker regulates pressure over its range of cooking temperatures by regulating condensation and vaporization of contained water. Liquid water which has condensed upon a cooled surface collects in a thermally insulated condensate vessel and is vaporized therefrom by a heated surface to control the partial pressure of water vapor. The pressure cooker may also contain air at a predetermined pressure so that temperature can be controlled over a wide range of hot and cold temperatures as water vapor pressure is regulated to enable an increased range of food processing environments.In a preferred embodiment, the pressure cooker is part of a system of domestic appliances wherein a fluid circuit containing a liquid phase thermal exchange fluid includes thermal reservoirs to provide thermal inputs for the appliances.

Abstract: A plurality of rotatable containers has perforations for draining treated and untreated liquids while retaining nut product initially received therein either in a liquid slurry or dry. A closed, controllable oven environment, encloses said containers and has means for alternately evacuating liquids and nut products gravitationally from the containers to different locations, respectively to roast, dry, cool and dehydrate the nut product. Environmental temperature control for not only the oven but also cooling bins, controls heating and cooling to within certain ranges, and includes air percolation through drained and collected nut product. A process for preparing nut, bean and seed-like products is described for roasting, drying, dehydrating and cooling the products. The process includes a soaking of the product in a liquid solution at selected temperatures, agitation of the solution, draining of the liquids and maintenance of predetermined temperature in a closed environment.

Abstract: After baking bread dough goods in an oven at about 375.degree. F., their temperature is lowered to at least about 120.degree. F., and they are then cryogenically cooled to about 45.degree. F. or below in about 5 to about 15 minutes. The baked goods are then maintained at a temperature of about 37.degree. F. to about 45.degree. F. for at least about 25 minutes to effect substantial starch crystallization; after which time, slicing, bagging and freezing are carried out. Cryogenic cooling is preferably effected in a CO.sub.2 cooler, and the cooled baked goods are maintained at about 40.degree. F. for between about 25 and about 60 minutes prior to freezing by movement along an insulated conveyor which is cooled by circulation therethrough of cold CO.sub.2 vapor exhaust from the CO.sub.2 cooler.

Abstract: A working fluid condensate cools hot containers within a pressure vessel in a process which includes condensing vapors of the working fluid on a cool surface within the pressure vessel and transporting the condensate onto the hot containers for vaporization therefrom to continue the process cyclically. In one embodiment, the condensate is transported by capillary flow through a wick which covers a portion of the container. In alternative embodiments, the condensate is transported from the cool surface to the hot containers by flow induced by gravity, pumps, or centrifugal force.The invention is applied to food processing in a pressure environment. For cleaning convenience, the food is confined to containers, yet short processing times are provided by condensation and vaporization of water as a working fluid which effectively exchanges heat between the containers and heat exchange surfaces within the pressure vessel.

Abstract: Apparatus for continuously processing produce such as fruits and vegetables. The produce is heated by being fed into a pipe coil immersed in hot water and is sucked from the coil by vacuum into an expansion chamber where it is subjected to cold water which then travels with the treated produce under the influence of the vacuum. The cold water traveling with the treated produce is thereafter separated from the produce and is returned to the cold water source.

Abstract: A method is provided which permits continuous and rapid blanching or sterilization of foodstuffs in particulate form. The foodstuff is heated rapidly to penetrate the outer portion of the particle by steam or gas under pressure, the heated particles are maintained thereunder until inactivation or destruction of microorganisms and enzymes, after which the pressure and temperature are lowered rapidly.