Abstract: An apparatus for vacuum peeling includes a frame to which is fixed a tank with a feeding bin. A vapor spiral is mounted in the tank and beneath the tank is mounted a receiver connected by pipelines to a vacuum pump and a vacuum chamber. Over the tank, a conveyor with endless chain is mounted to the frame and on the chain are mounted disks. The lower branch of the conveyor chain is wrapped by a perforated tube that is mounted in the tank. To this perforated tube, along its length, is fixed an operational tube comprising at least four of the disks in length. Beneath the operational tube, on the side of the feeding, is placed a strainer connected with a reservoir that is connected through a pump back to the tank. In the rear end of the operational tube is fixed the vacuum chamber. Over the strainer in the lower part of the operational tube are made openings while below the manifold of the vacuum chamber are perforated second openings.

Abstract: Apparatus is disclosed for loosening the skin of moisture bearing fruit which have been heated at a first pressure to a predetermined temperature. This includes structure for introducing fruit into the apparatus, structure for holding the fruit and moving it along a predetermined path, equipment positioned along the path for reducing the pressure surrounding the fruit sufficiently below the first pressure to cause expansion of the moisture inside the skin of the fruit to loosen that skin, and finally structure for discharging the fruit from the holding and moving equipment at generally ambient pressure.

Abstract: A meat emulsification apparatus and method are provided which allow for in-line emulsification of meat materials without an intermediate conveyor belt or stuffing pump between an emulsifier and casing means and which prevent contact between ambient air and meat materials and products. The preferred apparatus includes a piston-type meat pump for supplying and deaerating meat material; an emulsifier for emulsifying the meat material to produce a meat emulsion; product casing equipment; an imperforate conduit directly operably coupling the emulsifier with the casing equipment while preventing ambient-air contact with the emulsion; and an accumulator operably coupled with the emulsifier and the casing equipment for accumulating and discharging emulsion. In addition, water is advantageously injected into the deaerated meat conduit upstream of the emulsifier.

Abstract: In a refrigerated fruit store 1, the atmosphere is controlled to low levels of oxygen and carbon dioxide using an activated carbon bed 2, by continuously repeating the following cycle of operations:(1) expose the carbon in the bed 2 to the atmosphere in the fruit store 1, until saturated with CO.sub.2 (12 minutes);(2) evacuate the bed 2, down to 7 kPa, to the gas reservoir 5, whereby the O.sub.2 and N.sub.2 (but not CO.sub.2) are released in "fruit store" proportions into the reservoir (2 minutes);(3) expose the bed 2 to air to purge it of the CO.sub.2 (18 minutes);(4) evacuate the bed 2 to waste (7 kPa is adequate) to remove O.sub.2 and N.sub.2, which would otherwise remain in the bed in substantially "air" proportions (i.e. excessive oxygen) (2 minutes);(5) expose the bed 2 to the gas put in the reservoir 5 at operation (2) above, so that the bed 2 now contains O.sub.2 and N.sub.2 in "fruit store" proportions (2 minutes);(1) expose the adsorptive medium to chamber atmosphere; and so forth indefinitely.

Abstract: An improved method and apparatus for the continuous vacuum grinding of meat or other products is provided which permits continuous deaeration and grinding so as to materially enhance the organoleptic properties of final meat products such as sausages and the like. Broadly speaking, the apparatus of the invention includes a pumping apparatus together with a grinder and a closed conduit coupling the pump and grinder; deaeration apparatus is also provided which serves to evacuate the meat products prior to grinding, and the latter are maintained in that condition throughout the grinding operation. In preferred forms, use is made of a reciprocating piston-type pump together with remote, separately powered grinding apparatus. In this form of the invention, deaeration is accomplished by means of apertured pistons within the pumping unit which are operatively coupled to a vacuum pump or other suitable evacuating device.

Abstract: An autoclave for processing cocoa liquor, wherein for the effectuation of all the processing steps of a cocoa liquor involved, additionally to inlet (5) and discharge ports for the product, heater means, stirrer means, and level and temperature (7) gages, there are provided an intake port (11a) for the infeed of water, treated roasting hot air, steam or process solution, in conjunction with a neutral gas intake port (11), a suction port (11b) for vacuum forming, a thermal treatment means (9) selectively associable with a source of a heated fluid or with a source of a cooling fluid, means (16,34) of conveying and centrifuging the mixture of product plus water or infeed solution, means (22) of dispersing the product in the form of a free-falling umbrella-like layer, and means (32,28,33) of displacing the product in opposite directions.

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: The present invention relates to a new and useful tomato peeling device which operates through vacuum and temperature and which by employing simple and common elements renders high performance and reduces manufacturing costs. The device is mainly comprised of an endless conveyor joined to two lateral chains guided by coaxial wheels travelling in a path of a rotary cylindrical drum which is connected to a vacuum pump, all of the cited elements being capable of treating fresh tomatoes and delivering pulp devoid of skin.

Abstract: The invention relates to a technological process for deactivating enzymes in fruit and vegetables, and to plant used therefor--tomato being the example adopted. The process basically speaking is one of feeding-in whole tomatoes under vacuum, chopping or mashing them in conditions where residual oxygen is reduced to a minimum--depending upon the degree of vacuum obtainable inside the feeder-tank--and then introducing the tomato in its liquidized state into a pressurized system or circuit designed for operation at whatever temperature represents the optimum for enzyme-deactivation; the introduction of freshly-mashed deaerated tomato into the circuit being such that it mingles with tomato already heated and circulating therein.

Abstract: A vacuum processing apparatus having a chamber, defining an open bottom, and having a closed top, the size of such chamber being sufficient to receive a processing container, and the height of such chamber being sufficient to fit completely over such container, and stirring means extending downwardly within the chamber to extend into the container, when enclosed within said chamber, and having power operated rotating means and sealing means around the open bottom of the chamber, for forming a good air-tight seal, means for raising and lowering the chamber and means for evacuating air from said chamber.Also disclosed is a method of processing the contents of a container, in which the contents are first stirred in a container by a stirrer at atmospheric pressure and are then further stirred, in the same container under vacuum, by means of a stirrer located in a vacuum chamber.

Abstract: Apparatus for kneading food pieces includes a rotatable drum mounted on an inclined axis. There are spiral flights along the side wall of the drum. Charging and discharging the drum is effected through an open end and the drum includes a door for airtight sealing of the drum. A vacuum can be drawn inside the drum for different types of food processing. The processor can be used for blending constituents for food products. The kneading action can be applied to massaging or tumbling meat chunks, and treatment liquids can be added to the drum and/or the food pieces for processing.

Abstract: Disclosed is a fish food or bait and a method and apparatus for manufacturing same. The food or bait includes an edible porous member saturated with a fish attractant or nutrient. The food or bait may include a cavity filled with an edible solid and it may be covered with an edible solid. The article may further be covered with a sealant.

Abstract: Disclosed is a method and apparatus for the fast breathing of still wines, in particular red wines. A vacuum is applied to a container which contains, or into which is being introduced, wine. To this purpose an open wine container may merely be placed within an evacuation chamber which is evacuated for a predetermined amount of time. A quick method is provided by a first container including an openable air tight sealing means from which extends two tubes, each communicating with the interior of the first container. One tube is connected to a vacuum pump while the other tube has its free end inserted into a convenient second container which holds the wine to be degassed. Upon evacuating the first container, the wine is drawn up from the second container through the tube into the first container. As the wine enters the first container it is passed through a jet so as to create a wine mist within the evacuated first container.

Abstract: Apparatus for processing meat sections under atmospheric pressure and under a high vacuum, and having, a container of generally square cross-section and having an open top, reinforcing members attached at spaced apart intervals on the exterior of each of the side walls and further reinforcing members on the exterior of the bottom wall, a closure for the top to hermetically seal it, a stirring shaft and arms supported on the closure and a stirring motor with a shaft extending through the closure to the stirring shaft, reinforcing bars extending across the upper surface of the closure, and a hose connection on the closure for connection to a suitable vacuum pump.

Abstract: A method for the continuous production of a mass to be processed into hard candy from a solution of sugar, water, and glucose that is cooked, steamed out, and dewatered in a vacuum, with the resulting mass transferred to a mixer or similar device for further processing, is intended to permit the hard-candy mass to be removed from the vacuum without mechanical work and combine continuous cooking and continuous mixing in one closed candy-manufacturing process. The invention accomplishes this purpose by subjecting batches of the sugar solution to a vacuum at a stage in the process that is situated between the continuous cooking and the continuous processing and mixing.

Abstract: An automatic paste-producing apparatus which includes a vertical assembly constituted by a tubular chamber whose upper end communicates with a metering tube of enlarged diameter to which flour or other powder is supplied. Coaxially mounted within the assembly is a rotating shaft having a main screw section of uniform diameter operating within the chamber and a conical screw section operating within the metering tube. Slidable within the metering tube is a ring which surrounds the conical screw section to define an annular valve orifice, the ring being axially shiftable to set the size of the orifice. The flour admitted into the chamber by the metering tube is hurled by the main screw section against the inner wall of the chamber to create a thin powder film thereon which is then intermixed with a liquid to form a paste, air being drawn from the chamber through the main screw section to control the entrainment of air within the paste.

Abstract: An apparatus for stripping onions, in which an onion is withdrawn into a cylindrical onion guide path by vacuum pressure produced as compressed air is discharged at a high speed from a nozzle and is discharged from the cylindrical path into a separating chamber facing the path due to the momentum of the onion, whereby the onion is stripped as it is struck by compressed air discharged from the nozzle. The cylindrical onion guide path has a diameter large enough to permit passage of one onion, and onions are supplied one after another at a predetermined interval. The separating chamber is a cylindrical path coaxial with the onion guide path. The lines of discharge of the compressed air intersect one another on the center line of the onion guide path. Beyond the separating chamber, there is provided a direction converter for converting the axial direction of progress of the stripped onion into a lateral direction.

Abstract: A meat processor having a drum which rotates about an axis perpendicular to its longitudinal axis and shakes while keeping the meat being processed in the drum refrigerated and under a vacuum.

Abstract: Apparatus for concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The apparatus consists of a first high vacuum chamber means heating the chamber to a temperature to maintain the fruit at a temperature below the boiling temperature of water at a maintained vacuum and a second vacuum chamber in the form of a rotating cylinder such that the juices in the fruit cells migrate to the surface of the fruit and coat the walls of the cylinder, and means heating the second chamber to a temperature above the boiling point of water at the maintained vacuum to boil off this coating.

Abstract: A multi-purpose vacuum screw loader deaerates meat emulsions and meat chunk mixtures, and loads the deaerated product to a forming or casing station. A sealed vacuumized hopper has a lowermost auger for force-feeding processed product through an outlet in the bottom of the hopper to a positive displacement pump in communication with the next processing station. An agitator overlying the auger within the hopper serves to expose air pockets in the meat emulsion for more complete removal of entrained air. An inlet in the hopper positioned well above the normal product level is particularly sized to form a free-falling, film-like flow of product as the hopper is loaded whereby to expose maximum product surface area to the vacuum environment.

Abstract: A method of concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The fruit is first subjected to a high vacuum while adding only enough heat to maintain the fruit at a temperature below the boiling temperature of water at the maintained vacuum. This is continued until foaming caused by the release of air in the cells of the fruit either ceases or is at least commencing to be reduced. The fruit is then moved in a thin layer through a heated, rotating cylinder maintained at the same vacuum to cause the juices in the fruit cells to migrate to the surface of the fruit. As the cylinder rotates, the juices coat the walls of the cylinder. The cylinder is heated to a temperature above the boiling point of water at the maintained vacuum to boil off this coating.

Abstract: A vessel or container for storing ground coffee and which comprises a housing for receiving the ground coffee therein and having an access port and a discharge port in communication with the interior thereof, a handle member secured to the outer periphery of the housing and having a pump chamber provided therein, a passageway providing communication between the pump chamber and the interior of the housing, a check valve interposed in the passageway, a pump plunger reciprocally disposed in the pump chamber and a plunger rod extending axially outwardly from the plunger for facilitating the reciprocation of the plunger within the pump chamber, a removable cover provided for the access port and a removable plug member provided for the discharge port to seal the interior of the housing from the atmosphere whereby reciprocation of the plunger creates at least a partial vacuum in the interior of the housing for storing of the coffee ground in at least a partial vacuum for preserving the freshness thereof.

Abstract: A system for dispensing flowable foodstuffs such as chili and the like. The system comprises a food-containing reservoir which is at least partially surrounded by a container filled with warm water or the like in order that the foodstuffs be kept in a warm and servable condition. The food reservoir is fitted with a valve generally of the plug or portion control type so that individual servings may be drawn from the reservoir. The dispenser is also fitted with a vacuum source such that a vacuum may be drawn at the upper levels of the food reservoir. An air inlet is provided into the reservoir preferably through the valve itself so that as the vacuum is being drawn on the reservoir, the valve simultaneously will be cleaned by the air flowing through it even when the valve is in its closed position. This air flow, in turn, agitates the flowable or chunky material so that it remains relatively homogenous and so that the chunky or suspended particles in the foodstuff do not settle to the bottom of the reservoir.

Abstract: A system for pressure infiltration of liquid through the skin of fresh produce. The produce is subjected to vacuum pressure, and then coated with the liquid without submersion while continuing to subject the produce to the vacuum pressure. The application of liquid is continued as the vacuum pressure is progressively released to return the pressure surrounding the produce to atmospheric conditions, thereby causing the liquid to be forced through the produce skin surfaces due to the increase in exterior pressure about it. The coating apparatus is a combination of yieldable support rollers and an overhead spray. The rollers are partially immersed in a liquid bath from which liquid is recirculated to the spray nozzles.

Abstract: Method and apparatus for drying moisture-containing material by use of a vacuum tank as disclosed. The tank is partially filled with cold liquid, such as water, and the material to be dried is supported in the tank above the liquid surface. Surface condensing means are located inside the tank adjacent the tank bottom in the cold liquid which condensing means has a combined vapor inlet-liquid overflow conduit through which vapor which evaporates from the material to be dried enters and through which liquid in the tank may overflow. Condensate and liquid overflow are removed from the condensing means as by pumping means. Air is evacuated from the tank as by first filling the tank with liquid while venting air therefrom, then pumping liquid from the tank through said condensing means. Moisture which rapidly evaporates from the material to be dried is condensed at the surface of the cold liquid and in said condensing means, for removal thereof by pumping through the outlet therefrom.

Abstract: Batch method and apparatus for treating foodstuffs, especially dried proteinaceous products such as shrimp, with a liquid, especially with an aqueous rehydration medium under automatically controlled conditions of temperature, pressure and time.

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: Improved process for peeling tomatoes under vacuum comprises the step of instantaneously connecting the container of the tomatoes to a vacuum vessel and, immediately after, the step of closing this connection and connecting the said container to a vacuum pump. The vacuum applied to the tomatoes is fluctuated downwardly for peeling the tomatoes. Also, disclosed is a machine for peeling tomatoes which comprises flexibles pipes connecting the containers of the tomatoes to a vacuum vessel and/or a vacuum pump via a dehumidifier.

Abstract: Crop foods such as peanuts, soybeans, peas, and the like, are ground and processed in a rapid, continuous, in-line production system. The food material is converted into a thermally processed slurry rapidly by mixing the ground food with hot water and steam and then quickly cooling the slurry, preferably in a vacuum chamber. The heat treatment stops the activity of enzymes which normally produce undesirable flavors and odors in mixtures of water and ground peanuts and other foods. The rapid cooling treatment prevents damage to protein content and simultaneously strips away any raw peanut flavor that may have developed. The continuous process produces a slurry of peanuts, or the like, without the characteristic raw peanut flavor, and the bland slurry can be further processed by drying to produce a useful food product such as flour, food extender, or the like.

Abstract: An apparatus and method for ensilaging and fermenting vegetable and animal materials, in particular cabbage, which comprises recycling liquid removed from the bottom of the ensilaging container, recycling it and distributing it on top of the material being ensilaged. The device comprises means for effecting the recycle and distribution as well as means for heating and cooling the material being recycled. Additionally, means are provided for adding desired materials prior to and during the recycle.

Abstract: The source of vacuum comprises a tubular body in which a piston which is combined with a piston rod is axially slidable. A seal is interposed between the rod and the body where the rod extends out of the body. A suction orifice is provided which is on the axis of or in the vicinity of the axis of the body and parallel to the axis. An arrangement is provided for holding the body and urging the piston to one end of the body in one hand. A communication passage is provided for putting the suction orifice in communication with a chamber defined between the piston and the body when the piston is depressed relative to the body.

Abstract: The temperature of bakery products is reduced immediately after the discharge thereof from the oven, by means of vacuum, by first subjecting the bakery products to a substantially linear pressure reduction as a function of time at a rate of not more than 60 mm Hg per second through at least half of the total pressure drop to be achieved. The pressure reduction rate is then allowed to increase substantially for a terminating vacuum treatment. At least one vacuum chamber is provided and is adapted to be connected to a source of vacuum though a vacuum conduit and a valve, and has a closeable opening for bringing bakery products into and out of the chamber. In the vacuum conduit, in parallel to a servo-valve serving to apply a full vacuum effect from the source of vacuum during the remaining portion of the total pressure drop, there is inserted a by-pass conduit having a permanently open cross-section which can be adjusted to provide the substantially linear pressure reduction.

Abstract: The pellet mill in a processing system for dehydrated forage crops is disposed in proximal pellet-dispensing relation to a pellet pre-cooler for gentle initial cooling and preliminary firming of hot pellets from the mill prior to their conveyance to the primary cooler, whereby to reduce undesired deterioration of the hot pellets into fines during subsequent bulk conveying and cooling operations. The pre-cooler includes an enclosed conveyor presenting a moving pellet-supporting surface for gently transporting hot pellets from the pellet mill along a predetermined path of travel within a vented housing. A blower in communication with the primary cooler creates a negative pressure airflow sufficient to convey pellets from the pre-cooler to the primary cooler; the blower simultaneously draws ambient air into the housing for initially cooling the hot pellets on the conveyor prior to their transfer to the primary cooler.

Abstract: A bridge of particulate and ground food, feed and inorganic substances, such as soybean meal, corn meal, flour, cement and the like in a storage vessel is broken by reducing the internal pressure of the vessel and introducing inert gas under pressure of from atmosphere to up to 10 kg/cm.sup.2 to impart impact for breaking the bridge of the particulate and ground substances. After discharge of the particulate and ground substances from the storage vessel, the matter sticking to the internal walls of the vessel can be removed by again reducing pressure and giving impact of introduced atmosphere or pressurized gas. Further, the internal pressure of the closed storage vessel is reduced prior to injecting fumigant gas and thereafter by introducing inert gas the internal pressure is brought to normal pressure to improve fumigation of the substances.

Abstract: A vacuum packing apparatus utilizes a container lid for attachment to a container having food therein. The lid is provided with a check valve having a hose fitting which provides a source of vacuum to the container. The lid carries an indicating apparatus whose housing is attached to the lid and gaseously communcating to the container associated therewith. A coil spring is mounted in the housing and biases a piston rod outwardly from the housing. The rod of the piston carries indicia suggesting the vacuum level within the container. One embodiment provides a novel valve apparatus suitable for allowing the container to achieve atmospheric pressure upon simple manual manipulation thereof.

Abstract: A closure device for canisters and a reclosure for vacuum pack containers and comprised of a removeable diaphragm that seals with the opened end of the container and a cover overlying the diaphragm to form a pump chamber therebetween, there being actuating means to axially reciprocate the diaphragm relative to the cover, and check valves in the diaphragm and cover for drawing a high vacuum upon the contents within the said container, and with means to release said vacuum.

Abstract: A process and device for separating the liquid part from the solid part of seeds, fruit and/or plants, wherein the raw material is fed into a pressure vessel which is pressurized with gas selected in accordance with the properties of the material, the pressure in the vessel is suddenly released whereby the cells of the material are ruptured from the inside outwards by the equalizing of the pressure inside the cells on pressure release, the resultant disintegrated mash is then concentrated in a continuous leaching process with cold liquid, and after separating the unusable solids, the resultant liquid is subjected to appropriate aftertreatment for recovering the final product until the pure juice, oil or sugar has reached the required quality, the solid residue being either further processed or rejected.

Abstract: A vacuum packing device for use with a resilient flexible container which has a resealable cover. A valve is releasably connectable to the cover through an aperture therein and is selectively openable and closable when the cover is engaged to permit withdrawal of air from the container and to prevent air from entering the container. A wire cage support is insertable in the container before engaging the cover to prevent the collapse of the container when air is withdrawn therefrom.

Abstract: Apparatus for vacuum peeling fruits and vegetables. The apparatus has a tank adapted to contain treating liquid, means for heating such liquid, a rotor mounted within the tank for rotation about a horizontal axis, the rotor being provided with a plurality of angularly spaced buckets for receiving the fruits and vegetables to be treated, the buckets having open radially inner and outer ends, coaxial radial inner and outer perforated cylinders within the tank between which the buckets move as the rotor rotates, the perforated cylinders closing the respective open ends of the buckets against the escape of fruits and vegetables therefrom, means for intermittently rotating the rotor so as to advance the buckets through the treating liquid in a series of steps, and a vacuum applying station into which the buckets are successively moved after they emerge from the treating liquid. The means for intermittently rotating the rotor provides a dwell period in which the buckets are disposed in the vacuum applying station.

Abstract: A method and apparatus for producing fine deodorized soybean powder in which washed and dyhydrated soybeans are pressed flat to a degree not to remove fat from the vegetable. The pressed soybeans are: dried to a moisture content of about 3% in a low temperature atmosphere; coarsely ground to the grain size of mesh; and stripped of the seed coats to leave only the seed leaves by a blast of air. The seed leaves are cooked to deodorize them for a short time period and at the same time excess moisture is removed from the seed leaves by vacuum suction. The seed leaves are ground to a grain size of 80 - 90 mesh and the seed leaves are further finely ground to a grain size of 1000 mesh.

Abstract: Apparatus for manufacturing a snack food whose raw material is fruitage or vegetables, comprising a vacuum tank into which a material of fruit or vegetable subjected to preprocessing such as cleaning, peeling, seasoning and drying is fed and within which the operation of frying the material and the operation of cooling and solidifying the fried material can be continuously carried out.

Abstract: Machine for peeling tomatoes comprising a series of trays placed on a conveyor, and a series of covers arranged to seal said trays; each cover is connected to a tank under vacuum.

Abstract: An apparatus and process for sterilizing substances and particularly food products such as food spices and seasonings which are in a processed or unprocessed condition and are in a powdered, granular, flaky, leafy or similar conditions, the apparatus including means for subjecting the product while in a container such as a plastic or plastic-like bag, first to a subatmospheric condition and thereafter injecting a gaseous sterilant at a central location in the product whereby the sterilant diffuses outwardly through the product toward the walls of the container sterilizing the product in the process and gradually escaping through the container leaving the packaged product in a sealed closed and sterilized condition.