Abstract: The disclosure is related to a method and apparatus for controlling the ripening of fresh produce, particularly the ripening of fresh fruit such as bananas. The fresh produce is arranged into a palletized load which is inserted into a ripening chamber. The palletized load is arranged into two spaced rows, each of said rows including two vertically spaced tiers to maximize the total amount of produce to be processed for the given floor space of the ripening chamber. A low pressure plenum is formed between the two rows of palletized produce by sealing the space between the rows and the vertical space between the two tiers. A controlled fluid flow is introduced around the palletized produce load and fluid is exhausted from the low pressure plenum to create a pressure differential across the produce load such that the introduced fluid is forced to flow from the space around the produce load, uniformly through the produce load and into the low pressure plenum.

Abstract: A gas-fired combination steam and dry oven has an oven cavity that is heated by heat exchange from one or more fire tubes and a boiler that is located outside the oven cavity and is heated by heat exchange from one or more other fire tubes. Both the oven and boiler fire tube heat exchangers employ natural draft gas burners. The combination oven can be operated as a forced-air convection oven, a forced-flow convection oven circulating superheated steam, or a steamer circulating saturated steam. Sensors in the oven supply information to a microprocessor that controls the gas burners to maintain an oven temperature within 5.degree. F. or less. Sensors of the level of water in the boiler assure that the water level stays within predetermined limits. Tray stops keep foods and the trays containing them away from the walls of the oven to permit free circulation of air, saturated steam, or superheated steam.

Abstract: A gas-fired convection oven comprises a cooking cavity having a centrifugal fan mounted on a rear wall thereof. A vertical shroud mounted adjacent to the fan forms a narrow heat exchanging chamber within the cavity. A heat exchanger comprising a generally U-shaped hollow tube extends within the heat exchanging chamber and is provided with outwardly directed jets on the leg portions thereof. A power jet burner surrounded by a secondary air passageway conduit communicate with an inlet into the heat exchanger. Means for baffling secondary air at the inlet to the heat exchanger provides for generally balanced flow of combustion products within both legs of the heat exchanger facilitating energy efficiency in the heating of the cooking cavity.

Abstract: The specification discloses a smoker oven for cooking and smoking food including a housing with an uppermost and lowermost cooking chamber. Hot, smoke laden air is produced and circulated inside the housing, and means are provided for directing the flow of circulating air horizontally through each chamber, passing the air through the uppermost and lowermost chambers in essentially opposite horizontal directions. Means for baffling and diffusing the airflow into each cooking chamber provide uniformly distributed horizontal airflow through each cooking member.

Abstract: A food warming apparatus is provided with a cabinet defining a food treatment space and a food storage space above the food treatment space and in communication therewith. A wall at the bottom of the food treatment space supports a supply of food. Structure is provided to gain access to the food storage space to introduce a food supply and separate structure is provided to gain access to the food in the food treatment space for removal of the treated food. Heat is directed in a circulating path upwardly through food at one portion of the treatment space and downwardly through food in another portion of the treatment space.

Abstract: A fruit ripening system wherein a continuous inflow of fresh air and ethylene gas is provided into a fruit ripening chamber in correct proportions to form a fruit ripening gas mixture that will predictably ripen fruit in a very short period of time, regardless of the previous state of ripening of the fruit. At the same time, the ripening chamber is continuously purged of carbon dioxide that is a byproduct of the ripening process so that during the ripening process a concentration of carbon dioxide sufficient to materially impede the ripening process is never allowed to build up. Critical parameters are defined for ripening temperature, the minimum ethylene gas concentration, time of exposure to the ethylene gas, and purging of carbon dioxide.

Abstract: An apparatus for reducing the moisture content of liquid honey includes an enclosed housing with an upper inlet port and lower outlet port. Honey enters the inlet port and flows downward across a series of zig-zagged trays to the outlet port. Expanded metal screens on each tray spread the honey uniformly across the trays. A fan unit circulates air within the housing through an evaporator coil and heater, which dry and warm the air. The warm dry air absorbs moisture from the flowing honey.

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: In a ship having a hull, a loading hatch, and a cargo hold which has a bottom and may contain a bulk material and a preparation that releases a pesticide, a device for disinfecting the bulk material comprising line sections of a total link which may be adjusted to the height of the cargo hold and a mechanism for detachably mounting the line sections to the ship. The line sections are joined together and have a first end portion disposed at the bottom of the cargo hold and a second end portion disposed in the vicinity of the loading hatch. The first end portion of the joined line sections have a plurality of gas openings and the second end portion of the joined line sections is connected to a centrifugal fan so that the pesticide-enriched air may be circulated through the bulk material.

Abstract: A humidifier is provided for a closed defrosting cabinet for containing frozen food to be defrosted in a compartment thereof. A fan for circulating air is disposed in the defrosting cabinet. The defrosting chamber is humidified with humidified air circulated by the fan. The defrosting chamber is partitioned into a plurality of areas by a slidable partition wall consisting of at least two sections. The defrosting cabinet can maintain the temperature and the humidity constant, defrost the food rapidly, and prevent the surface of the food from drying and changing in color.

Abstract: The invention relates to an appartaus for the heat treatment of foods, particularly for the cooking of meals by means of steam or a steam/hot air mixture with a cooking area and a steam supply regulatable subject to a sensor and with, a sensor tube connecting the cooking area to the ambient being provided.

Abstract: A process ing system for processing batches of different products in the same process conditions, and having chamber means having zones, processing conditions means for each zone, to procure uniform process conditions within each zone, including water treatment means in at least one zone, first and second separate side by side conveyors passing through the chamber, batch supports maovable on respective first and second conveyors, for carrying batches of products, conveyor movement means for moving said separate batch supports at different timings, to procure different transit and dwell times of different products within the same zones of the chamber, and, control means connected to the conveyor, and a method of processing products in such a system.

Abstract: An apparatus for using hot humid air to prevent the spread of fruit fly infestation in fruits and vegetables. The apparatus includes a treating room, an air chamber located above the treating room and communicating therewith, a temperature and humidity regulator, and a ventilation arrangement. The apparatus allows accurate and uniform control of temperature and humidity, thereby minimizing damage to the treated fruits and vegetables.

Abstract: A bakery apparatus (15) is disclosed which has air heaters (32) and (33) for thawing frozen bakery goods, refrigeration enclosures (42) and (43) with cooling coils (40) for retarding the cure of bakery goods, a boiler (52) located within the apparatus cabinet (16) near the bottom thereof and a proofing air heater (57) located near the top of the cabinet, both the boiler and the proofing air heater being used for proofing bakery goods prior to baking. Front fans (44) are provided for circulating the air within the apparatus cabinet (16) during thawing and retarding. During proofing air is circulated from the proofing air heater (57) downwardly to the boiler (52) where it picks up moisture and then is circulated upwardly over the bakery goods within the apparatus without leakage of water from the boiler over the bakery goods, and with minimal condensation of water within the duct (64).

Abstract: A humidifier assembly for bakery proof boxes for inservice removal of water and water-borne impurities has a water receptacle with a nonstick coating which includes an interior bottom with a raised section and a contiguous lowered sump. Surrounding sidewalls contain water which is heated. Water from a water supply passes through a solenoid valve and into a nozzle injecting water against the raised floor. The water contacts a near sidewall, creating turbulence and a scrubbing action and spreads over the entire raised floor.Heating elements are provided to heat the raised bottom section of the receptacle without heating the sump and water in the sump. Such elements are cast in the bottom section of the receptacle.Water and impurities are removed from the sump through an outlet conduit which is connected to a venturi. The venturi is connected to a drain line and to the water supply through a flush solenoid valve. A siphon breaker is provided.

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 processing system for batches of different products in the same conditions, and having chamber means having zones, air circulation for each zone, and tempering for tempering the air zones, to produce uniform conditions within each zone, first and second separate side by side conveyors passing through the chamber, batch supports movable on respective first and second conveyors, for carrying batches of compatible products, conveyor movement for moving said separate batch supports at different speeds, and different timings, to procure different transit and dwell times of different products within the same zones of the chamber, and, control means connected to the conveyor.

Abstract: A method for producing a refined smoke vapor and a refined smoke condensate for imparting smokey flavor and color to comestible products, a smoking method employing the refined vapor or the refined condensate and comestible products smoked with the vapor or the condensate.

Abstract: A baking oven comprising a housing having a proofer compartment and a baking compartment. Doors are provided for access to the compartment. Support racks are disposed in the compartments for supporting dough products therein. A heating element and conduit are associated with the proofer compartment for recirculating hot humid air therein. The baking compartment has a rear wall supported in spaced relationship to interior surfaces of the baking compartment to define an outer circumferential convection opening thereabout. An air intake port is provided in the rear wall and an impeller fan draws air through the intake port and directs it through heating elements and then expels it through the circumferential opening forwardly of the rear wall creating a recirculated heated air flow distributed through the baking compartment.

Abstract: A tunnel oven 20 has a baking chamber divided by partitions 21 into a plurality of longitudinally extending zones 22. The oven heating system comprises upper and lower heater ducts 6a, 6b through which hot gases are passed, using a blower 24 for each zone 22. The intake of each blower 24 is within the associated zone 22 and is disposed adjacent the outlet end of an inlet duct 11 which leads into the lower part of the zone. An outlet 8 leads out of the upper part of each zone 22. The entry end 27 of the inlet duct 11 is open to atmosphere whereby fresh air is introduced into the duct. The exit end of the outlet duct 8 is connected to an exhaust fan 7 whereby gases are extracted from the zone 22 by way of the outlet duct 8 to an exhaust flue 18. Dampers 12 and 10 comprise first and second regulating means for controlling flow through the inlet and outlet ducts 11 and 8.

Abstract: An apparatus for storing and ventilating cheeses has a plurality of shelves for the cheeses supported at their ends by hollow side walls so that the shelves are arranged vertically one above another. The side walls have passages within them for supply and discharge of ventilating air to the spaces above the respective shelves. To achieve a minimal spacing between shelves, while obtaining good air distribution over the cheeses, each said shelf has at least one longitudinal extending duct for conducting ventilating air along the shelf, which duct is connected at one end of the shelf to an air passage in the side wall and has, spaced longitudinally along the shelf, a plurality of openings for the ventilating air located at the underside of the shelf. Preferably each shelf has two such ducts, one for supply and one for discharge of air.

Abstract: A combined heat shield and steam distributor for a cooking oven, adapted to be located in the oven between a flame producing combustion unit in the oven and a movable food product conveyor, to aid in protecting food product on the conveyor from generally direct exposure to flame, with such shielding and distributor means also providing for distribution of steam into the cooking chamber for intermixing with the gaseous cooking medium of the oven.

Abstract: A method and an apparatus for manufacturing bean curd is disclosed wherein the slurry which comprises milled soybeans which is obtained by grinding the soybeans after they have been dipped in water for about 12 hours and added water is heated in a vessel as the preparatory process for manufacturing the bean curd in two steps, i.e. in the first step the slurry is boiled by directly injecting into it in a sufficient amount, and in the second step the boiled slurry is succeedingly steamed by steam directly injected into the slurry, but in a reduced amount or indirectly heated through the vessel by steam, decreasing the destruction of the soybean protein and increasing the yield of the product.

Abstract: This disclosure embodies an apparatus and process for the rapid removal of outer coverings and other unedible portions from food products with minimal loss of or damage to edible portions. The process has proven to be effective in the peeling of fruit and vegetable crops, coring peppers, shelling of legume seed pods, shucking and silking corn, popping corn, skinning onions, shelling of nut crops, scaling and skinning of fish, and removal of shells from shellfish. These processes are accomplished with an apparatus which heats the surface of the product very rapidly in an atmosphere of superheated steam under elevated pressure, supplemented with radiant heat from a vessel wall, and then flashes to atmospheric pressure by instantaneous opening of the vessel cover. The result is an explosion which blows the product from the vessel and simultaneously blasts the covering from the product by violent action of highly energized moisture beneath the product covering.

Abstract: A process and apparatus for treating a foodstuff in a container which is to be hermetically sealed characterized in that the container is extended by means of an extension piece, foodstuff is added so that it fills the container and at least part of the extension piece, the extended container is fitted with a closing member to form a closed assembly provided with an outlet for the escape of air, the contents are purged with steam until they have shrunk to such an extent that the foodstuff in the extension piece has subsided into the container and the required degree of heat processing has been achieved after which the container, extension piece and closing member are separated from each other.

Abstract: A system for removing ethylene from fruit storage chambers by catalytic combustion of ethylene in a closed circuit, wherein two heated catalytic reactors, each packed with catalyst and therebelow successive layers of material of weak heat conductivity, such as ceramics, and good heat conductivity, such as metal shavings, the reactors being connected therebetween by a collector to transpose gases from one reactor to the other, and a conduit provided with a heat exchanger connected between the collector and a storage chamber to conduct a small portion of the combusted gases to the storage chamber and cool the same before introduction thereto, and fan means for alternately conducting gas to and from the reactors and the storage chambers.

Abstract: Apparatus heats foodstuffs with a steam-air mixture circulated by a blower in the cooking chamber. The chamber has a controllable vapor vent at its top. A temperature regulator is located in the connection of the cooking chamber to the outer air located at the bottom of the chamber. A pivoted drain pipe coupled to the connection separately discharges condensed steam and food juices or fat.

Abstract: A device for filling a container through a spout extending from the container includes a sterile chamber having a wall opening therethrough for inserting the spout into the chamber. A cover inside the chamber is positioned over a base plate which encloses the wall opening to prevent the escape of sterile gas from the chamber when the spout is being inserted into and removed from the wall opening. A pair of jaws fit around the spout when the spout is in the opening to hold the spout in position for filling and to prevent contamination of the sterile chamber during the filling operation.

Abstract: Apparatus for roasting small quantities of coffee (typically less than five pounds) includes a roasting chamber with base and cylindrical wall portions in fixed relation to each other. Disposed coaxially within the chamber is a downwardly extending tube that has an outlet orifice spaced from the base surface, and an exhaust outlet is in the upper portion of the chamber. A stream of hot roasting gas flowed downwardly through the central tube at high velocity for impact on the base surface and deflection radially outwardly and then flow upwardly through the exhaust outlet at the top of the chamber produces a toroidal circulation pattern of fluidized coffee beans with rapid and uniform roasting of the green coffee, in a simple and compact arrangement in which roasting parameters (such as fluid temperature and cycle duration) may be easily adjusted depending on the degree of roast desired.

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 proofing apparatus for rising dough, comprising: an enclosure for containing the dough; a hot air supply inlet opening into the interior of the enclosure for causing the dough to rise; hot air ducting for connecting the hot air supply inlet opening directly to a hot air supply source; a hot air outlet opening from the interior of the enclosure; a probe for sensing the temperature in the interior of the enclosure; a control system responsive to the temperature sensing probe for regulating the inflow of the hot air through the hot air supply inlet in accordance with the temperature sensed by the temperature sensing probe; and a system for humidifying the interior of the enclosure. The proofing apparatus saves energy by using waste heat and obviates the need for a heat exchanger. The proofing environment can be accurately controlled. A process for rising dough in the proofing apparatus is also disclosed.

Abstract: A coffee roaster suitable for use in the home and/or retail establishments includes a container where initially green unroasted coffee beans are levitated while heated air is forced through the beans to roast the beans to a desired degree. The container is shaped to allow continuous rotation of the beans to avoid charring and uneven roasting. The warm air is circulated in a closed circulation loop and, after roasting is completed, cool ambient air is circulated through the beans to cool them. An optional companion grinder is provided to grind the fresh roasted beans for immediate coffee brewing.

Abstract: An apparatus for heat treatment of food products, in the form of a product bed consisting of solid particles, includes a container with a perforated bottom for the product bed. Gas is adapted to be supplied to the product bed in the container of this apparatus generally from below upwards through the perforated bottom at such a velocity that the product bed will form a fluidized bed. The gas, which is caused to circulate in the apparatus by means of a fan and to flow through the container as well as through a heat exchanger, is adapted to pulsate through the product bed in the container. According to the invention the apparatus is provided with a conduit passing by the container and being situated before the container with the perforated bottom, as counted in the flow direction, said conduit being provided with a rotatable damper which is adapted during its rotation to raise and lower the pressure under the perforated bottom for the pulsation of the gas through the product bed.

Abstract: A device for filling containers through a spout on the container includes a sterile chamber that has an opening in a wall through which the spout of the container may be inserted into the chamber, a filling head inside the chamber for connecting with the spout and filling the container through the spout, a cup-shaped cap inside the chamber that covers the opening in the wall to substantially prevent the escape of a sterile gas from the chamber when the spout is not in the opening, a fluid spray head inside the cup-shaped cap for sterilizing the spout before it is exposed to the sterile chamber, and a pair of jaws that fit around the spout when the spout is in the opening to substantially prevent the escape of the sterile gas during the filing operation when the cap is removed.

Abstract: A forced air convection oven for use by restaurants and delicatessens for cooking ribs and other meat products. Liquid smoke or other liquid flavoring agent is sucked from a container, is atomized and is sprayed into the cooking chamber of the oven to impart a desired flavor to the meat.

Abstract: A storage device for processed foods comprising a sealed storage chamber, an air passage provided in the storage chamber so as to extend along an inner surface thereof and having a suction port and a discharge port at upper and lower sections thereof, respectively, to permit the air to be circulated in the storage chamber, a fan provided in the air passage, an air heater provided in the storage chamber, a steam generator opened into the storage chamber, a temperature sensor and a humidity sensor provided in the storage chamber, and an electric circuit. The temperature in the storage chamber is regulated by the electric circuit to a predetermined level and thereby maintain the temperature therein substantially at a required level automatically. The humidity in the storage chamber is also regulated by the electric circuit to a predetermined level and thereby maintain the humidity therein substantially at a required level automatically.

Abstract: An apparatus for thermochemical treatment of crushed straw and/or dry fodder mixtures comprises a vessel which is vertically mounted and is formed by a series of vertically communicating chambers. A chamber arranged at the top of the vessel is a cyclone-type chamber, is designed for moistening and pre-heating of crushed straw and dry fodder mixture and has a loading opening. A second chamber is arranged under the cyclone-type chamber, is designed for thermochemical treatment of straw and dry fodder mixtures and has a heat distributor communicating by means of a pipeline with a heat carrier source. A third chamber is arranged under the chamber for thermochemical treatment and is an accumulating chamber having an unloading opening. This construction of the apparatus enables the elimination of the step of stirring of straw, considerably simplifies the operation, improves the output and reduces the time for processing of straw and dry fodder mixtures.

Abstract: A method for producing agglomerated products from garlic powder, onion powder, or mixtures thereof. The method includes the use of upright apparatus suitable for co-mingling free-falling, dry powder materials with atomized water, drying the agglomerated particles with hot air and operating at an air pressure slightly below atmospheric.

Abstract: Apparatus and method for thawing frozen food for use in a refrigerator appliance with a storage compartment maintained at a temperature between 33.degree.-55.degree. F. There is provided a container for receiving a frozen food load to be thawed within the compartment. An electric fan is in air flow communication with the interior of the container and timer means are provided for energizing and then deenergizing the fan after a predetermined period of operating time whereby the frozen food load may be thawed and allowed to remain in the container subsequent to thawing, the temperature within said container being substantially at the temperature of the storage compartment thus preventing spoilage of the thawed food.

Abstract: A device for treating a mixture for the manufacture of chocolate, said device comprising a cyclic course of a milling vessel and a mixing vessel each having a driving motor for driving the milling members and the mixing members respectively and means connected with the cycle for supplying the mixture to be treated and means for the delivery of the ready product provided with means for adding to the cycle a viscosity-reducing agent.

Abstract: A fast warmup, high capacity, no splash, self-cleaning humidifier for a proof box. The device has an aluminum steam generating heater pan including at least one electrical heating element cast into its base. A reservoir and a float controlled valve attached to the heater pan by a dog leg conduit keeps the level of water in the heater pan at a depth of about one-half inch. The heater pan is mounted for rotation about a horizontal axis, and a drip pan is located beneath the heater pan. For cleaning of accumulated minerals, scale and the like from the heater pan, the heater pan is allowed to heat to over 212.degree. F. while dry. Cooler water from the reservoir is then suddenly added to the hot, dry heater pan resulting in the removal of said accumulated minerals, scale and the like from the heater pan due to thermal shock and the vigorous boiling of the added water. The contents of the heater pan are then dumped into the drip pan by rotating the heater pan about said horizontal axis.

Abstract: A method and apparatus for supplying and maintaining an aseptic gas atmosphere in a storage tank for spoilable contents such as foodstuffs and the like. The aseptic gas is supplied from a container under pressure and is maintained at the desired pressure in the storage tank by pressure-reducing valves in a supply line or conduit having a microbiological filter and pressure-maintaining valve that functions in place of a relief valve in the supply line. It responds to excess pressure in the storage tank and relieves the excess pressure through the same supply line through which gas is supplied without need of a relief valve on the storage tank.

Abstract: A particle injection system for a fluid bed dryer includes a product injection tube inserted into a product containing fluid bed chamber of the dryer for injecting particulate material in a fluidized stream into the chamber of the fluid bed dryer while the dryer is in operation.

Abstract: Apparatus capable of operating both as nitrogen generator and carbon dioxide absorber, particularly for the preservation under controlled atmosphere of fruit and vegetable products, comprising a generator in turn including a burner, having a mixture of air and fuel gas supplied thereto, and in which a combustion is effected, so that a mixture exits from the generator as comprising steam, nitrogen and carbon dioxide, two absorbers each of which for retaining carbon dioxide, connection means between the generator and absorbers, comprising a condenser, for the removal of the steam, so as to supply to either absorber only a mixture of nitrogen and carbon dioxide, means for feeding the gas exiting from either absorber to the cell or storage room containing the products, or alternatively to the outlet, means for connecting the cell with either absorber for supplying the cell atmosphere thereto, means by which when one of the abosrbers is operating to retain carbon dioxide of the gaseous mass from the burner or cell

Abstract: An oven that is particularly suited for preparing barbecued foods with minimal consumption of wood includes a housing that encloses an oven chamber and an apertured firebox that extends into the oven chamber from one of the housing walls. The firebox is closed by a door that is located at the exterior of the housing, and through this door firewood may be placed into the firebox. That wall of the housing which is located opposite the firebox door supports a conversion-type gas burner having a blast tube that is directed into the firebox to provide a gas flame that serves not only to ignite the wood in the firebox, but also to provide supplementary heat, if necessary. The firebox, although being in the oven chamber is shielded from the portion of the chamber in which the food is cooked by a partition wall, and that wall together with one of the housing end walls supports a rotisserie that carries the food as it is cooked.

Abstract: A bland protein product having a texture and mouth feel simulating animal meat is prepared from a dough-like mixture of proteinaceous material and water. The proteinaceous material can comprise relatively low protein content blends or even single ingredients such as soy flour. The process comprises continuously extruding the protein dough in the form of a relatively thin sheet of semi-rigid protein material into a first confined treating zone while simultaneously subjecting the thin sheet in the extrusion die to externally applied heat to texturize both surfaces of the sheet before it enters into the first confined zone. A stream of heated gas and condensables is introduced into the first confined zone to buoy up, flex and help propel the sheet of surface - texturized protein through the confined zone where additional texturization takes place.

Abstract: The problem of properly cooking food and handling heated food so that it retains a fresh-cooked taste, fragrance and appealing appearance is solved by apparatus that includes an inner wall means (15) defining an inner chamber (16) and an outer wall means (17) defining an air circulating passage (18) extending in a loop around the inner wall means. Louvered slots (28) with inclined fins (29) are provided in the inner wall means along said air circulating passage that are sufficiently narrow to confine the circulating air substantially to said passage without a significant amount of airflow in direct contact with the food in said chamber and at the same time arranged to permit moisture and heat to diffuse between the circulating passage in the inner chamber via said apertures to control the moisture and heat in the chamber and establish a substantially uniform temperature throughout said chamber.

Abstract: An electrical hot air grill includes a control and stand unit, a blower and heating unit, a grilling compartment bounded by two shells, a device for supporting articles to be grilled in the grilling compartment and an apertured plate mounted on the blower and heating unit and arranged between the blower and heating unit and the grilling compartment.

Abstract: A coffee roasting process for forming roasted coffee in which the green coffee beans are dry roasted by passage in a fluidized bed through a two-stage roaster. In the first stage, the beans are heated by a roasting gas for partial roasting and expansion of their cellular structure. Then, in the second zone, the beans are contacted with an independent roasting gas stream at a temperature of 515.degree. F.- 545.degree. F. to stabilize the open structure of the beans and to provide the desired dark brown color without burning. The second gas is supplied at a lower velocity and higher temperature than the first gas. The roasted coffee bean product is of low density while providing high yield of soluble solids.

Abstract: The cooking process comprises the steps of providing a food treatment chamber equipped with a vapor pervious conveyor; preparing a moving stream of a process vapor at a temperature having a lower range of between 165.degree. F. to 212.degree. F.; circulating the stream along the conveyor; injecting water vapor into the moving stream of process vapor and supplying heat to the moving stream to control the temperature and moisture content of the process vapor; placing the food product in discrete pieces upon the conveyor; and moving the product continuously in its original position on the conveyor through the treatment chamber.