Abstract: A device for frying food products in fat under vacuum conditions includes a rotating vacuum chamber for centrifuging the product after frying. The centrifuged product is directed through a valve in the bottom of the vacuum chamber to a slice structure, and subsequently is subjected to atmospheric pressure.

Abstract: In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans are ground to obtain a soybean slurry and a heating step (B) in which the obtained soybean slurry is heated and thermally denatured, a deaeration step (C) for removing air bubbles mixed in with the soybean slurry is performed partway through the heating step (B). These steps can be effectively performed using a soybean slurry thermal deaeration device 1 provided with a first heating apparatus 10 for raising the temperature of the soybean slurry to a predetermined intermediate temperature; a deaeration apparatus 20 and a second heating apparatus 30 for completing the thermal denaturation by further heating the soybean slurry once it has been deaerated in the deaeration apparatus 20.

Abstract: A novel finger vacuum apparatus comprises a syringe and a sealable food container. One best mode combines a syringe, a food container having a hole-like opening, and a fluid exchange connecter. The pulling of the plunge in a syringe directly makes a vacuum. Hypodermic injection adapter and flexible flap can be used to open and close a hole-like opening on a food container. This vacuum is useful for nursing mother, lightweight traveling, lunch box, energy saving, e.g., vacuum cooking under 100° C. after energy supply has been stopped, green house storage against aerobic bacteria, pressured aroma development, and for school as a education tool.

Abstract: Pale, soft and exudative parts of bodies of meat are rendered substantially indistinguishable from other parts of the meat bodies by massaging a brine or marinade into the meat utilizing a paddle massager in which the lifting sides of the paddle are provided with formations, e.g bars, which promote the lifting action. The opposite sides of the paddles may remain smooth.

Abstract: An electric pump includes a cylinder, a pumping element, a cap and a spring. The cylinder defines a space and at least one aperture in communication with the space and includes a first end defining an aperture and a second end defining an opening. The pumping element is received in the cylinder for pumping air through the aperture defined in the first end of the cylinder, the space and the at least one aperture. The battery includes a first electrode and a second electrode, and is received in the cylinder so that the first electrode is in electric connection with the pumping element. The cap is engaged with the second end of the cylinder. The spring is attached to the cap. The spring is in electric connection with the pumping element. The cap includes an OFF position where the spring is off the second electrode and an ON position where the spring is in connection with the second electrode. A tubular joint is secured to the first end of the cylinder.

Abstract: Vacuum producing appliance and associated food and beverage holding vessels, the vacuum producing appliance with a hollow housing, the housing enclosing a vacuum pump, a pressure switch, a vacuum holding tank, a solenoid valve, a power switch, and associated tubing to attach the components to each other. A conical shaped concavity built into the bottom of said housing capable of drawing air from a vessel and passing it through said vacuum. A plurality of vessel sealing lids interact with the vacuum producing appliance, said lids having a convex conical shape at their top surface that can interface in an air tight way with a mating concave conical shape located in said main housing, said lids having a check valve that allows air to leave said lid but not reenter it. The lids are capable of interfacing in an air tight way with the mouth of a jar, bottle, can or the like so that a vacuum can be drawn in said jar, bottle or can.

Abstract: Disclosed is a bottle cap for vacuum preservation, comprising a cap main body consisting of a cylindrical cap tube inserted in a vessel, and a holder part extended from an end, located at a vessel inlet, of the cap tube; a piston airtightly inserted in the cap main body and axially sliding along the cap main body to release air in the vessel; and a valve member positioned in an end, located in the vessel, of the cap main body. The holder part is bent in such a way that its bent part is parallel to the cap tube, and the valve member opens and closes an air hole for introducing and releasing air in the vessel according to movement of the piston. The bottle cap can avoid disadvantages of deterioration of contents in the vessel, inconvenience of separately storing a pump, and loss of the pump. Furthermore, the vessel is readily vacuumized using the bottle cap.

Abstract: A system for triggering an oxygen scavenging film includes the means for emitting UV-C light, means associated with said light defining a film path, means for feeding an oxygen scavenging film into the system to trigger the oxygen scavenging film, means for feeding the triggered film to packaging means. The film may comprise an oxidizable organic compound and a transition metal catalyst.

Abstract: Vacuum producing appliance and associated food and beverage holding vessels, the vacuum producing appliance with a hollow housing, the housing enclosing a vacuum pump, a pressure switch, a vacuum holding tank, a solenoid valve, a power switch, and associated tubing to attach the components to each other. A conical shaped concavity built into the bottom of the housing capable of drawing air from a vessel and passing it through the vacuum. A plurality of vessel sealing lids interact with the vacuum producing appliance, said lids having a convex conical shape at their top surface that can interface in an air tight way with a mating concave conical shape located in the main housing, the lids having a check valve that allows air to leave the lid but not reenter it. The lids are capable of interfacing in an air tight way with the mouth of a jar, bottle, can or the like so that a vacuum can be drawn in the jar, bottle or can.

Abstract: An apparatus and method for producing predetermined quantities of a meat product, inc which the apparatus comprises a twin vane concentric pump with an inlet and an outlet circumferentially spaced from one another, and a pair of independently movable vanes. During operation, one of the vanes is positioned between the inlet and outlet to permit pressurization of meat chunks in a chamber communicating with an outlet opening. The other vane is advanced toward the outlet with the outlet valve closed until a predetermined pressure is reached, at which point the outlet valve is opened to dispense a predetermined quantity of meat product. Similar to single vane meat pumps, the disclosed twin vane pump is capable of handling large meat chunks while causing relatively little damage to the chunks.

Abstract: A process and apparatus for the production of a braid shaped puffed extrudate. A tube or other peripheral containment vessel is placed at the exit end of an extruder die that produces two or more extrudate streams. A circular air stream is then introduced into the peripheral containment vessel downstream of the glass transition point, thereby causing the extrudate streams to braid together within the containment vessel.

Abstract: A vacuum cabinet device for storing and keeping dry goods. The vacuum cabinet device includes a housing that has an access opening for accessing an interior of the housing. A door is provided for sealing the access opening. A pump is mounted in the interior of the housing for pumping air out of the interior of the housing whereby a vacuum is created in the interior of the housing. A valve assembly is mounted on the door for permitting air to enter the interior of the housing thereby pressurizing the interior of the housing.

Abstract: Vacuum producing appliance and associated food and beverage holding vessels, the vacuum producing appliance with a hollow housing, the housing enclosing a vacuum pump, a pressure switch, a vacuum holding tank, a solenoid valve, a power switch, and associated tubing to attach the components to each other. A conical shaped concavity built into the bottom of said housing capable of drawing air from a vessel and passing it through said vacuum. A plurality of vessel sealing lids interact with the vacuum producing appliance, said lids having a convex conical shape at their top surface that can interface in an air tight way with a mating concave conical shape located in said main housing, said lids having a check valve that allows air to leave said lid but not reenter it. The lids are capable of interfacing in an air tight way with the mouth of a jar, bottle, can or the like so that a vacuum can be drawn in said jar, bottle or can.

Abstract: A valve assembly mounted in a resealable/reclosable storage bag. The valve assembly includes a base and a valve element. The valve element includes a stem with a convex cap attached at one end and a valve gate attached at the opposite end. The stem extends into a hole in the base. The resilient quality of the cap, acting against the top of the base, holds the gate against the bottom of the base, thereby forming a seal between the gate and the base that is strong enough to preserve the vacuum inside the bag. A cavity extends into the stem from the cap end. A hole in the stem runs from the cavity to outside the stem. When the stem is pressed down, a vacuum source may draw air between the gate and the base, through the hole in the stem, into the cavity, and subsequently outside the bag.

Abstract: Disclosed is a vacuum valve including a lid, a depression defined on the lid, a boss formed on the lid at a bottom of the depression, a rotary cover rotatably arranged in the depression, and a closure member detachably coupled to the rotary cover.

Abstract: Disclosed is a bottle cap for vacuum preservation, comprising a cap main body consisting of a cylindrical cap tube inserted in a vessel, and a holder part extended from an end, located at a vessel inlet, of the cap tube; a piston airtightly inserted in the cap main body and axially sliding along the cap main body to release air in the vessel; and a valve member positioned in an end, located in the vessel, of the cap main body. The holder part is bent in such a way that its bent part is parallel to the cap tube, and the valve member opens and closes an air hole for introducing and releasing air in the vessel according to movement of the piston. The bottle cap can avoid disadvantages of deterioration of contents in the vessel, inconvenience of separately storing a pump, and loss of the pump. Furthermore, the vessel is readily vacuumized using the bottle cap.

Abstract: A hand-held suction pump for creating a vacuum in a container (2) provided with a suction valve (3), comprising an elongated outer casing in which an electric motor (7) and a piston pump (14, 15) driven by the motor (7) are accommodated, wherein the pump chamber (14) of the piston pump is connected by an inlet valve and a suction duct (28) to a hollow tip (34) at the free end of the casing for direct coupling with the suction valve of the container, the pump chamber being further connected by an outlet valve to an exhaust duct (29) having a duct opening on the outer surface of the wall of the outer casing for porting an exhaust flow to the exterior of the outer casing. In order to reduce noise caused by the exhaust flow, the duct opening of the exhaust duct (29) is overlapped by a baffle (38) which is separated by a gapped distance from the outer surface of the wall of the outer casing so as to deflect the exhaust flow exiting the duct opening by a substantial angle.

Abstract: The present invention relates to an apparatus for the evaporative cooling, or flash cooling, of a liquiform product. The apparatus includes a vacuum vessel (1) which is divided into a first (6) and a second (7) space. The two spaces (6, 7) are concentrically disposed in the vessel (1). In the first space (6) an inlet (9) is disposed for steam-charged product, as well as an outlet (10) for the product. In the second space (7), there is provided a spillway overflow (14) for the condensed steam and uncondensable gases. The apparatus also includes a circulation cycle for coolant liquid, comprising an outlet (18) for the coolant liquid, a centrifugal pump (20), a cooler (22) and conduits (19, 21, 24) as well as means for distributing the coolant liquid (25, 29) in the second space (7) in the vacuum vessel (1).

Abstract: A device for controlling fermentation and ensilagation of food for use with an apparatus for fermenting and ensilaging is disclosed. The device comprising a key input unit manually controlled by a user so as to set the rate of fermentation and the ripeness stage. A microprocessor controls the respective units in accordance with a preset program and in response to signals representing the present rate of fermentation and ripeness setting provided by the key input unit. A load control unit controls a heating unit and a cooling unit in response to a control signal applied thereto from the microprocessor and representing the present rate of fermentation and the ripeness stage. A temperature detecting unit detects the present temperature inside an ensilaging container and outputs a signal representing the detected temperature to the microprocessor.

Abstract: A closure system for attachment to and use in gas flushing a container of fresh produce includes a body portion, a closure connected to the body portion, and a pressure-sensitive mechanism connected to the body portion and to the closure that moves the closure to an open position or to a closed position, depending on the pressure exerted on said mechanism.

Abstract: The invention relates to a stuffing-dosing machine which comprises a container (1) which receives the food material and which is subjected to a vacuum (V), means for removing and impulsing the food material towards compaction-stuffing cavities, two alternating stuffing cylinders (2) and a rotary collector valve (9) synchronized with said cylinders for the selective collection and distribution of material to an outlet conduit. Piston heads (5) of the cylinders (2) are inside the container (1), the first portion (B) of the stroke (A) of the cylinder (2) taking place in a narrow area (1a) of the container (1) wherein the piston heads (5) stir and impulse the food material and a second portion (C) of the stroke (A) takes place inside stuffing-dosing chambers (4) in the lower terminal portion of the container (1) of which the internal walls match the piston heads (5) and of which the stuffing-dosing chambers (4) are adjacent to the compaction-stuffing cavities.

Abstract: A lid for vacuum sealing a container has nested first and second valve system for evacuating the container. A lever is alternatively provided for manipulating the valve system.

Abstract: The invention relates to a method and an apparatus for drying or heat-treating substances or products at a pressure other than atmospheric pressure. The invention relates furthermore to banana chips dried by means of this method and banana powder produced therefrom. For drying or heat-treating, the products to be treated are loaded in transport receptacles which are subsequently charged via charging lock chambers into a treatment chamber and discharged therefrom via discharging lock chambers. For drying or heat treating, at least one microwave source is provided in the treatment chamber. Furthermore, an infrared heating source may be provided. After heat-treating or drying, a resting period may be scheduled. More particularly for this purpose, a vertically-oriented conveying system is provided in the treatment chamber when a longish resting period is involved. The transport receptacle is configured dished and my comprise nets on which the products are applied.

Abstract: Apparatus and method for cooking snack food pieces features a drum-type fryer which transports individual, die-cut piece preforms through hot oil contained within a cooking tank defined between the periphery of the drum and a housing in which the drum is contained. Vacuum transfer and feed rollers transfer the individual piece preforms from a die-cutting roller assembly onto the drum for cooking, and a similar roller transfers the cooked snack food pieces from the drum to a take-away conveyor for subsequent, downstream processing. The pieces are retained by suction against molding surfaces of frying mold elements distributed over the periphery of the frying drum.

Abstract: A marinating apparatus for marinating food products to induce flavoring agents into food products. The marinating apparatus includes a housing with a marinating compartment that has motorized supports for supporting a perforated food tray that permits the user to raise and lower the food in and out of the marinade. A heating element for warming the food, along with the necessary controls for activating it. A vacuum pump for evacuating the air from the marinating compartment and the associated controls. A timer device for controlling the process.

Abstract: A device for controlling fermentation and ensilagation of food for use with an apparatus for fermenting and ensilaging is disclosed. The device comprising a key input unit manually controlled by a user so as to set the rate of fermentation and the ripeness stage. A microprocessor controls the respective units in accordance with a preset program and in response to signals representing the present rate of fermentation and ripeness setting provided by the key input unit. A load control unit controls a heating unit and a cooling unit in response to a control signal applied thereto from the microprocessor and representing the present rate of fermentation and the ripeness stage. A temperature detecting unit detects the present temperature inside an ensilaging container and outputs a signal representing the detected temperature to the microprocessor.

Abstract: A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A drive moves the container so that the rib brings the food products into and out of contact with the liquid, and a vacuum source creates a partial vacuum within the chamber.

Abstract: Rapid cooling apparatus including a vacuum chamber, a vacuum pump in fluid communication with the vacuum chamber for decreasing pressure in the vacuum chamber, a heat-transfer fluid disposed inside the vacuum chamber, and a substance generally sealed in a package in heat-transfer contact with the heat-transfer fluid inside the vacuum chamber. Preferably the package is constructed of an expandable material.

Abstract: The invention relates to a method and an apparatus for drying or heat-treating substances or products at a pressure other than atmospheric pressure. The invention relates furthermore to banana chips dried by means of this method and banana powder produced therefrom. For drying or heat-treating, the products to be treated are loaded in transport receptacles which are subsequently charged via charging lock chambers into a treatment chamber and discharged therefrom via discharging lock chambers. For drying or heat-treating, at least one microwave source is provided in the treatment chamber. Furthermore an infrared heating source may be provided. After heat-treating or drying a resting period may be scheduled. More particularly for this purpose a vertically oriented conveying system is provided in the treatment chamber when a longish resting period is involved. The transport receptacle is configured dished and may comprise nets on which the products are applied.

Abstract: The killing of microorganisms on the surface of porous and non-porous materials including agricultural commodities is accomplished by use of methods and apparatus which expose the material to controlled applications of a biocidal treatment gas into a sub-atmospheric environment. The material is first exposed to a vacuum then, without an intervening flush step, full treated with an air-free treatment gas prior to being re-exposed to a vacuum. The method and apparatus successfully kill microorganisms both on the surface and within the pores or structural recesses of the material without causing significant deleterious changes to the material.

Abstract: A rice washing apparatus which can wash rice in a short time with a high degree of efficiency, and which can prevent occurrence of fragmentation of the rice, is composed of a rice washing tank formed of a cylindrical body, having a lower part in an inverted conical shape, and formed in its lower end with a rice discharge port, a water discharge pipe connected to a side of the lower part of the rice washing tank, a hollow valve rod adapted to be moved up and down in the rice washing tank, and provided in the lower part thereof with a rice discharge valve for opening and closing the rice discharge port, a hollow rotary shaft through which the valve rod is extended, and an agitating member 10 mounted to the rotary shaft.

Abstract: An apparatus and method of producing a food product is disclosed. The food product is placed inside of an air-tight chamber, in which the food product is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the food product as well as a color and flavor transfer media to color and flavor the food product. That is, a flavoring and coloring additive, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the food product being cooked. The steam then transfers the flavoring and coloring additive to the food product which condenses on the food product adding flavor and color to the food product.

Abstract: A method for the preparation of meals and/or meal components is provided. The method includes the steps of storing base products in spaces provided therefor, pre-treating the base products, packing and vacuum drawing the obtained products, vacuum boiling the packed products, and storing the boiled products in a refrigerated storage room. The steps are realized substantially in this order. An apparatus for the preparation of meals and/or meal component according to this method is also provided.

Abstract: A cooking pot for the preparation and dispensing of food. The pot can be operated at atmospheric pressure, at higher pressures as a pressure-cooker, or under vacuum as a vacuum tumbler. The pot is rotatable about both its longitudinal axis and its lateral axis. A dispenser connected to one end of the pot enables the food preparer to dispense a definite and desired amount of the prepared food.

Abstract: A method and apparatus for incorporating fatty matter into granulated feed products such as extrudates, pellets and expander pellets with a fat-supplying liquid. Pellets produced in the extruder or expander of press (4) are dried in a dryer (5) and pass through an intermediate container (10) into a mixer (12). Using a metering pump (18) a predetermined amount of fat-supplying liquid is added to the mixer (12) and spread on the surface of product pieces through the mixing process. After a predetermined period of time a vacuum pump (20) generates a negative pressure in the mixer so as to evacuate the air from capillaries or pores of the product pieces.

Abstract: A vacuum meat marinating machine for products requiring a short vacuum massage cycle, comprising a substantially horizontal cylindrical vessel having a large opening at the top for rapid loading of product, said opening covered by a sealed vacuum cover during operation, and further having a hollow outer wall comprising a jacket for the circulation of liquid refrigerant. A paddle agitator is located within the vessel, having a hollow shaft running longitudinally within the vessel. Affixed at an angle to the shaft are a plurality of hollow triangular-shaped paddles, which paddles push product horizontally during operation. Liquid refrigerant circulates through the hollow wall of the vessel, as well as the hollow agitator shaft and paddles. The agitator shaft is connected to a reversible motor that periodically reverses the direction of rotation, thereby maximizing heat exchange between product and liquid refrigerant.

Abstract: A process and apparatus for the drying or kilning of malt in a substantially continuous operation. The malt is transported through one or more separate drying zones by means of fluid bed dryer units at which time tempered or conditioned air at a predetermined temperature and moisture content is passed through the malt to effect a drying of the malt. The rate of malt movement through the drying zones is varied according to the moisture content of the malt at predetermined points in its travel whereby to achieve a desired drying rate and moisture content in the malt as it travels through the various drying zones. Sulfur dioxide gas is selectively infused with the air in the drying zones to minimize carcinogens within the malt. Optional treatments are provided for the malt as it passes through the drying zones, including subjecting the malt to a vacuum to facilitate moisture removal and to effect a sanitizing of the malt.

Abstract: The present invention relates to a device for removing dampness form a cooking space (3) of a steam cooking device or a pressure cooker (1). The cooking space is at least partially filled with steam. The steam or the mixture of hot air and steam, respectively, is circulated in the cooking space (3) by means of a ventilating wheel (9) or a radial fan. The gas mixture to be circulated is sucked in substantially axially in the central area (10) of the ventilating wheel (9) and is drawn off to the outside substantially radially, with superfluous steam or superfluous mixture of hot air and steam, respectively, being removed from the cooking space (3) through a waste air opening (11) and dry fresh air being supplied from the outside for removing dampness. The dry fresh air is supplied at the rear, is sucked in through an opening (27) provided in the rear front end (25) of the ventilating wheel (9) and is deflected to the outside of the ventilating wheel (9) by way of a deflecting device (29).

Abstract: The invention relates to a process and an apparatus for cooling high-viscosity sauces containing ingredients in the form of solid pieces. To develop a virtually continues process while preserving the ingredients in piece form as much as possible, according to the invention the following process steps are proposed:a) the sauce prepared at a temperature of 75.degree. to 120.degree. C. is pumped via a cooling system and is thereby cooled to a temperature of about 50.degree. to 55.degree. C.;b) the sauce pre-cooled in this way is pumped into a cooling tank under vacuum, which it passes through under the force of gravity, partly via enforced diversions and partly in free fall, the sauce being cooled by water evaporation to a temperature of about 3.degree. C. to 17.degree. C.

Abstract: A vacuum pot capable of showing the vacuum status comprises a container and a cover body. The cover body comprises a seat, a top lid, an air-pumping unit, and an indicating unit. The top lid connects with the seat. A groove is installed on the top edge of the top lid. The air-pumping unit is installed between the seat and the top lid to draw out the air inside the container unidirectionally by the pressing and releasing of an air-pumping button. The indicating unit has a retractable pump. One end of the retractable pump connects with the seat. The retractable pump connects with the inside of the container. The other end of the retractable pump connects with a rack. The rack is meshed with a gear. The gear is pivotably installed on the seat. The gear fixedly joins a pointer installed in the groove of the top lid. A scale is installed on the groove. Thereby articles can be superposed on the cover body, the vacuum degree of the vacuum pot can be known exactly, and the user can operate using only one hand.

Abstract: Pieces of meat are tumbled with a marinade in a tumbler that has a smoothly continuous surrounding side wall with no protrusions or baffles or other protrusions contacting the pieces of meat. The tumbler is rotated about the axis of the side wall and gas is pumped from the tumbler during the tumbling to maintain a reduced pressure. The gas may be pumped to maintain a lower reduced pressure for a first time interval and to permit a higher pressure, still below atmospheric pressure, for a second period of time during a rest period. These two pressure levels are alternated during the alternate tumbling and rest periods.

Abstract: A vacuum sealed preservation container comprises a container main body and a lid made of a synthetic resin which is heat resistant and cold resistant and has microwave permeability, in which the lid has on the upper surface thereof a check valve constituted such that gases in the container flow out only in one direction to the outside of the container through a vent hole and a packing mounted in a packing case disposed in contiguous with the circumferential edge thereof, and the container is constituted such that the lid and the container main body are in airtight contact with each other by way of the packing.

Abstract: An apparatus is provided for improving the flavor of distilled liquor by applying a vacuum to remove volatile compounds. The apparatus allows a consumer to treat various kinds of liquor in differing quantities regardless of the size or shape of the liquor bottle. A pitcher serves as a receiving vessel for the liquor to be treated. The pitcher has a hollow handle which, in conjunction with a vacuum stand, allows air to be drawn through the hand and discharged into the liquor at the bottom of the pitcher. The vacuum stand is especially adapted to sealingly receive the pitcher and cause air to flow through the liquor. The pitcher is placed on the vacuum stand, a lid portion of the stand is placed over the pitcher to create a seal, and a vacuum is applied on the contents of the pitcher. Air is drawn through the hollow handle and percolates or bubbles out at the base of the pitcher, creating agitation of the liquor and causing removal of the volatile compounds.

Abstract: A convection meat cooker characterized by an elongated, cylindrical cooker tank which, in a preferred embodiment, is provided on a portable cooker frame and includes concentric outer, middle and inner shells. The inner shell defines an interior cooking chamber which is hermetically sealed by a door hinged to the outer shell at one end of the cooker tank and a cylindrical, annular heat chamber is defined between the middle and inner shells throughout the length of the cooker tank. Insulation is typically provided between the middle and outer shells of the cooker tank. A heat entrance port extends from the middle shell and receives a propane-fueled burner for heating the cylindrical heat chamber and a heat exit port vents excess heat from the annular heat chamber. An open water container may be removably attached to the cooker frame and pressure vent piping provided in fluid communication with the cooking chamber is immersed in water provided in the water container.

Abstract: The vacuum tumbler has an evacuatable drum (3) which is mounted for rotation around its longitudinal axis (11) and is provided on one end side with a loading opening and on the other end side with a removal opening (12). In order to obtain continuous operation, a vacuum sluice (19, 19') is arranged both at the loading opening (12) and at the removal opening (12') and that in each case a vacuum packing (17), which is effective when the drum (3) is rotating, is present between the two openings (12, 12') and the corresponding vacuum sluice (19, 19').

Abstract: The vacuum-heat processing apparatus according to the present invention includes: a vacuum container forming a vacuum chamber; a hopper into which an object to be processed and a processing liquid adjusted to a first temperature are thrown, the hopper being arranged above and communicating with an intake port formed in an upper end portion of the vacuum container; a sealing member arranged between the hopper and the intake port of the vacuum container to keep the vacuum chamber airtight; a transport conveyor installed in the vacuum chamber below the intake port to receive at one end side thereof the object flowing down the hopper from the intake port through the sealing member and carry it to the other end side; a processing liquid showering nozzles installed in the vacuum chamber immediately above the transport conveyor to shower a processing liquid adjusted to a second temperature over the object on the transport conveyor; and a processing liquid tank containing a processing liquid adjusted to a third tempe

Abstract: An inline macerating method and apparatus for treating pieces of meat with a liquid wherein the pieces of meat are first injected with the liquid and then drawn by suction through a duct in which the piece of meat is incised by cutting edges extending into the path of the pieces of meat as they traverse the duct. The pieces of meat then pass into a paddle massager or tumbler in which the liquid is massaged into the tissue.

Abstract: A smoking apparatus includes a smoking chamber for containing the food material, a smoke or liquid smoke supply generator connected to the smoking chamber for feeding and spouting the smoke or liquid smoke into the smoking chamber, and a vacuum pump connected to the smoking chamber for making the smoking chamber vacuous. A control device is connected to the vacuum pump and the supply generator. The control device is programmed to previously operate the vacuum pump so that the vacuum pump makes the smoking chamber vacuous to exhaust the food material of air, and then operate the supply generator so that the supply generator spouts the smoke or liquid smoke into the smoking chamber to smoke the food material with the smoke or liquid smoke.

Abstract: A vacuum sealed apparatus for storing foodstuffs is disclosed which comprises a battery powered vacuum pump integral with the container, for portable use in the preservation of foods. More particularly, the invention is a rigid container fitted with a battery operated vacuum pump in its base, and a lid for admitting food to be stored in partial vacuum.

Abstract: Process and apparatus for the production of confectionary mass from the components of milk proteins, sugar, glucose, fat and water. The components are homogenized in a closed tank under controlled pressure and temperature and are transferred from the closed tank to a scraped surface rotor cooker at a pressure between 0.2 and 0.9 bar absolute. The components are retained in the cooker for a period of 4 to 10 seconds, then transferred from the cooker to an evaporation chamber that is in open connection with the cooker and that is at a pressure of 0.2 to 0.9 bar absolute. Steam from the evaporation chamber is condensed in a condenser connected to a vacuum chamber. The product is withdrawn from the vacuum chamber at a temperature below 100.degree. C. When little or no Maillard reaction is desired, the closed tank is maintained at a pressure no more than 1 bar absolute at a temperature between 40.degree. C. and 90.degree. C.