Abstract: An improved drench apparatus for drenching fruit and vegetables with an aqueous chemical solution having a pit for holding a large volume of said solution, drench pump for drawing solution from the pit and discharging it into manifolds equipped with nozzles for drenching the fruit, a recovery system for returning excess solution to the pit; comprising a holding tank for holding a volume of said solution; a heater, including a heater pump, connected to said holding tank and arranged to maintain the temperature of the solution therein; a re-circulation pump connected to draw solution from said pit and direct it to said heater with a conduit connecting said holding tank to said pit. The volume of said holding tank being sufficient to assure portions of the solution are maintained at said temperature for a time to eradicate pathogens.

Abstract: An apparatus having a cylindrical tempering column comprising a cooling stage and a subsequent reheating stage for continuous tempering of a fat-containing, chocolate-like mass. A plurality of Interconnected mass chambers are separated by intermediary heat exchange chambers. The mass chambers comprise mixing and stirring elements (8) with radially extending, plate shaped arms (11) comprising plate shaped mixing blades (13, 14, 15, 16; 17, 18, 19, 20). An upper or lower mixing blade (16; 20) arranged at the peripheral end of the mixing and stirring element (8) has a vertically extending end surface (27), thereby providing a shear gap between the end surface (27) and the cylinder wall (28). Thus the effect of a shear is provided at the comparatively large surface area at the cylinder wall and a considerable increase of the total area of the shear gaps is obtained.

Abstract: A quick defrosting pad comprising a pad body and a plurality of heat pipes is provided. The pad body is made from a material with excellent heat conductivity. The bottom of the pad body is provided with a plurality of projecting ribs or posts. The heat pipes are made from a material with excellent heat conductivity and which can be integrally formed with the pad body or be assembled to the pad body after it is individually formed. Each of the pipes is sealed at both ends and evacuated to form a vacuum condition therein. The inner wall of the tube is provided with a metal mesh having a siphon effect. The inner space of the pipe is injected with a suitable amount of a working fluid which is volatile. The plurality of pipes are respectively disposed in each of the projecting ribs or posts of the pad body, such being spaced one from another.

Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.

Abstract: A food sterilizing apparatus has a plurality of sterilizing units (18) each comprising a stationery upper member (14) defining an open-bottom chamber (30) and an elevatable lower member (16) defining an open-top chamber (42). The lower member is moved by a drive mechanism (46) so that the apparatus may take a stand-by position where the upper and lower members are remote from each other and an operative position where these member engages closely with each other to form a single air-tight chamber that is defined by the chambers (30) and (42). A plate (38) carrying trays (2), each carrying the food to be sterilized, is intermittently conveyed by a conveyor (40) to make a brief stop at a position between the upper and lower members when they are in the stand-by position. A steam flush is applied to the closed air-tight chamber for sterilization of the food when the members are in the operative position.

Abstract: An apparatus for dehydrating fruits, vegetables and foods includes a stand having a recess, a blowing chamber having a top formed with a plurality of perforations, a fan chamber under the blowing chamber and communicated with the blowing chamber, and a tubular member close to a vertical inner wall of the recess, an electric motor fixedly mounted within the recess of the stand, a fan fitted within the fan chamber and drivingly connected with the electric motor, a base having a center hole fitted over the blowing chamber and a tubular portion close to an edge of the base, a plurality of trays each having a tubular portion aligned with the tubular portion of the base, a cover adapted to fit on an uppermost one of the trays and provided with a plurality of holes, an axle extending through the tubular member of the stand and the tubular portions of the trays, and a leg frame telescopically mounted on a bottom of the stand, whereby the trays can be easily turned open or closed as desired.

Abstract: An apparatus and method for treating oil-bearing material which includes an extruder having an elongated enclosure with an inlet end. The extruder also includes a worm assembly for working and advancing the material through the enclosure from the inlet end to the discharge end. A high pressure region is located adjacent the extruder inlet end. A force feeder provides material to the high pressure region at a specified supply rate. Oil in the material is liberated and drained in the high pressure region to a specified level prior to entry of the material into the extruder inlet end. The apparatus also includes an outlet in the high pressure region for drainage of the released oil, as well as a screen over the outlet to prevent material greater than a specified size from exiting the high pressure region through the outlet. The seed material is mechanically worked via the action of a rotating screw in the extruder. At the same time, steam is injected into the extruder to condition the worked seed material.

Abstract: An apparatus for treating a fluid product by injecting steam from a steam inlet and fluid product from a product inlet into a mixing chamber. The mixing chamber includes an outlet for the treated product, a steam injection opening with a first valve member disposed therein and a product injection opening with a second valve member disposed therein. The position of the first and second valve members determines the width of a substantially annular discharge orifice around each valve member. The discharge orifices face one another. The apparatus additionally includes pressure sensitive displacement means which permits movement of the second valve member in response to the pressure in the product inlet. The invention additionally relates to a method for treating a fluid product utilizing the apparatus as described above.

Abstract: A fire retardant, portable chafer structure is disclosed. The chafer structure includes four sides and a bottom defining a generally rectangular-shaped structure having an interior chamber therewithin. The bottom is connected along a lower edge of each of the four sides to define a bottom tray adapted for holding and containing spilled material. A chafer rack is provided for placement in nested engagement within the chafer structure. One of the four sides has an aperture for providing access to the interior chamber by a user. Handles are provided on upper portions of the chafer structure.

Abstract: Process and apparatus for packaging beverages such as fruit juice provides plastic pouches filled with juice and sealed to form containers that are shelf stable for extended periods. The process involves limited heating, holding and cooling times for the juice. Preferred film for the pouches includes a multilayer construction having a barrier core and heat sealable outer layers.

Abstract: A module adapted to generate a stream of hot, humid air, the module operating in conjunction with a proofing chamber in which pieces of yeast dough are raised prior to baking by being subjected to this stream. One section of the module is occupied by a replenishable water reservoir from which water is fed into the water pan of a steam generator. The pan is provided with a water heater element for boiling the water to produce steam which is collected in a steam chamber above the pan. A parallel section of the module is occupied by an air duct whose air intake at the inlet end of the duct leads to an air blower blowing a stream of air through an air heater element producing a hot air stream that flows via a mixing zone toward an exhaust vent at the outlet end of the duct. Steam from the steam chamber is injected by a steam tube into the mixing zone in the duct to intermingle with the hot air stream whereby discharged from the exhaust vent is a stream of hot, humid air.

Abstract: The present invention is directed to an electrical appliance for automatically preparing a baby-feeding formulation at a prescribed hour, and for maintaining the prepared formulation at a preferred temperature for a limited period of time prior to consumption by an infant. The device may be powered by any power source for providing either alternating current or direct current.

Abstract: A rejuvenator chill device that tempers (thaws) frozen food products to a state that very nearly approximates fresh. The device includes a sealable chamber that circulates water chilled to 3840.degree. F. around the subject frozen food product, particularly meat. The device tempers frozen meats in approximately 11-35 minutes.

Abstract: A method of continuously manufacturing a cheese or a cheese speciality from curds, the method comprising the following steps:a) raw materials including at least broken curds are inserted into a screw extruder (10) inside a sheath (11);b) the raw materials are transferred inside the sheath which has at least one section in which the temperature lies in the range 60.degree. C. to 85.degree. C., the configuration of the screws (12) and the temperature inside the sheath (11) being adapted to transforming the raw materials by mixing, texturing, and cooking;c) the resulting product is extruded from the downstream end of the sheath (11) through a die adapted to texture, shape, and cool the product; andd) the extruded cheese or cheese speciality is cut to a desired length.

Abstract: A turntable assembly generally comprises a supporting base and an oven fixed to the top of the supporting base. A rotational disk can be rotationally and movably supported between the oven and the supporting base. The rotational disk is above the surface of the table without touching the dishes or bowls disposed on the table. By this arrangement, a plurality of courses can be simultaneously supported and the people may enjoy these food simultaneously.

Abstract: A soft hood and module assembly adapted to convert an open baker's rack loaded with pieces of yeast dough into a proofing chamber where the pieces are subjected to a hot humid air environment acting to raise these pieces prior to their baking. The module for generating hot humid air is placed in the base of the rack with its air inlet adjacent the front end of the rack and its outlet adjacent the rear end. The soft hood which is fabricated of flexible plastic sheeting encloses the rack to form a chamber having a feed duct parallel to the rear end of the rack which communicates with the module outlet, and a return duct parallel to the front end of the rack which communicates with the module inlet. In operation, hot, humid air blown out of the module outlet into the feed duct is distributed thereby to pass across the dough pieces supported by the rack into the return duct from which the air flows back into the inlet of the module for recirculation in the chamber to uniformly proof the pieces.

Abstract: A food warming apparatus includes a housing defining at least one warming cavity having a ceiling. A heater warms food products within the cavity. A grate is provided within the cavity spaced below the ceiling of the cavity. At least one food tray is provided for containing food products and is supportable on the grate beneath the ceiling of the cavity. A seal is operatively associated between the top of the tray and the ceiling of the cavity. The grate includes a biasing portion for biasing the tray upwardly toward the ceiling to assure operability of the seal.

Abstract: A process and an apparatus for continuously and efficiently producing high protein foodstuff such as cheese curd, by continuously sprinkling and pouring a protein solution such as cow's milk or soybean milk from above onto the water surface of a warm water bath through a nozzle having multiple holes. A constant amount of warm water kept at a fixed temperature is supplied to the water bath. This process converts the protein solution into curd useful in producing various types of cheese.

Abstract: A hydrolyzer system, apparatus, and method for effecting the continuous conversion of offal, feathers, hair, and other keratinaceous material into usable protein products for further commercial usage. The hydrolyzer system includes a feed screw conveyor, transfer conduit, feed substrate expansion chamber, hydrolyzer, product expansion means, and dryer. The hydrolyzer utilizes direct steam injection heat transfer in combination with a feed expansion chamber means and means for agitation and mixing within the hydrolyzer to fluidize a plug of feather feed substrate formed in the transfer conduit by the feed screw conveyor. The apparatus provides a means for heating and fluidizing the feather feed substrate at elevated temperatures while mixing same to effect its hydrolyzation while preventing the escape of back pressure therefrom via a feed substrate plug formed by the feed screw conveyor.

Abstract: A food storage device has a circulation tube arranged around a food compartment, a heat exchanger connected to the circulation tube, and a pump for forcibly circulating fluid. A thermoelectric element includes a first heat transfer plate in thermal contact with the heat exchanger for heating the fluid in a fermenting mode of the food storage device and for cooling the fluid in a refrigerating mode of the food storage device, thermoelectric material and a second heat transfer plate in an external environment.

Abstract: A food display case for displaying pre-cooked food products while preserving them at optimal serving conditions for prolonged periods of time is disclosed. The display case includes an outer housing with a display window, a recessed primary food heating element which evenly distributes heat across the display case, an air circulation system for providing a convective air flow, and a food moisturizing spray for retaining a desired humidified environment within the display case. In addition, a radiating heat lamp is suspended from the top of the display case for providing additional heating within the display case.

Abstract: The method and the apparatus according to the invention relate to pasteurization of products in a tunnel pasteurizer. In the application of heating systems comprising water/steam heat exchangers in the zones for heating of sprinkling water, the pipelines and the valves for controlling the water and the steam become very complex and vulnerable, and the number of analog valves for steam become equal to the number of heat exchangers as a minimum. Leakages in analog valves for steam are frequent after some time in operation. According to the invention this problem is eliminated in that hot water is taken out under low pressure from a heating source (7) comprising a heat-insulted storage tank and a shared source of heat, where the water is circulating constantly, said hot water being supplied in a controlled amount directly to each zone (14b, . . .

Abstract: A sunken receptacle unit for insertion in an opening of a counter having a top surface and a bottom surface includes a receptacle having a bottom and a plurality of walls defining an interior cavity, a receptacle support surface extending outwardly from the walls for supporting the receptacle within the opening and a receptacle retaining surface coupled to one of the walls. The receptacle retaining surface moves between a first position beyond the opening for engaging the bottom surface of the counter and a second position within the opening for insertion of the unit through the opening. The receptacle retaining surface is resiliently biased in the first position.

Abstract: A grain cake baking machine having an upper mold, a ring mold and a lower mold, with the upper and lower molds sliding in the ring mold and defining a mold cavity, a first drive for moving the lower mold relative to the ring mold between a vent position and an intermediate baking position, and an unload position extending to the upper end of the ring mold for discharging the cake, a second drive for moving the upper mold relative to the ring mold between a load position out of the ring mold for loading grain and unloading a cake, and a baking position within the ring mold, a third drive for loading a charge of grain into the ring mold when the upper and lower molds are in the load positions, with the first drive moving the lower mold to the load position for venting the mold cavity, and heaters for the upper and lower molds.

Abstract: The present invention relates to a form system for tofu production, comprising: a bottom plate; a frame, surrounding the bottom plane; a form grid, further comprising: a border, having a plurality of holes, surrounding an area, which is relatively wide at the top side and relatively narrow at the bottom side, a plurality of V-shaped longitudinal ridges, having two ends connected with the border and open to the bottom side, and a plurality of V-shaped transverse ridges, having two ends connected with the border and open to the bottom side, such that the form grid is divided into a plurality of fields, which are relatively wide at the top side and relatively narrow at the bottom side; a gauze cloth; and a top plate; wherein, for producing tofu, the frame is placed on the bottom plate, the bottom side of the form grid is placed on the bottom plate, the gauze cloth is laid from the top side on the form grid, covering the fields, tofu raw material is poured into the fields, the top plate is laid on the tofu raw ma

Abstract: A coffee bean roaster for home use in which a fan heater assembly in a housing blows hot air upwardly through a glass roasting chamber. The hot air escaping from the top of the chamber may be selectively recycled into the housing to raise the roasting temperature to compensate for low levels in available electrical power.

Abstract: An improved apparatus for separating chaff from coffee and cocoa beans is designed for use in combination with either the hot air blowing base of the common household consumer appliance, the electrical popcorn popper or the larger volume coffee roasters. The apparatus comprises a hopper having an open top, an open bottom mountable over the hot air blowing base of the popper for roasting beans, at least one exhaust gas outlet, a transparent or translucent lid for covering the top and allowing the user to observe the color of the roasting beans and a screen mounted over the exhaust gas outlet. The screen is coated with a material that causes its surface to become electrostatically charged during the bean roasting process. In addition, a protective outer coating is deposited to completely cover the dielectric material to prevent this material from being destructively removed or electrochemically altered by the chemicals in cleaners for the lid.

Abstract: A plant for continuously sterilizing fluids, such as milk and cream comprises a sterilizing device (2) in which the fluid is sterilized while steam is fed thereto, and a vacuum chamber (1) for removal of the water from the fluid and from which the fluid is extracted by means of a pump (8). The vacuum chamber (1) is accommodated before the sterilizing device (2) when seen in the flow direction of the fluid, said vacuum chamber (1) being connection to said sterilizing device (2) through a first heat exchanger (11) for heating the fluid before it enters said sterilizing device (2).

Abstract: Devices are claimed for producing egg-yolk containing artificial egg-yolk materials and egg-white or other thermally non-reversible gel formers. The egg-yolk is produced in the form of a cylinder, which is useful to be cut into disks, which after being encapsulated into an edible membrane, are used in combination with egg-white to form egg-products which may be fried or poached in a similar manner as real eggs.

Abstract: A new method and apparatus for thawing frozen food product utilizing desuperheated gas thawing medium near its saturation point. The transfer of the latent heat of condensation from the thawing medium to the frozen food product immediately condenses the thawing medium into a condensate liquid, after which it is recycled back through the refrigeration system. Since the thawing medium quickly condenses upon giving up energy to the frozen food product, it falls away from the upper surface of the thawing deck tube interiors, being replaced by additional gaseous thawing medium near its saturation point, which in turn condenses upon giving up heat, and the process continues until the food product is completely thawed. Since the state of the thawing medium is consistent throughout the thawing deck tubes, the temperature along the length of each of the tubes is uniform.

Abstract: A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having side walls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

Abstract: An aseptic food processing system including a non invasive temperature measurement apparatus capable of processing low acid particulate foods. A magnetic particle is inserted into a food particle in the aseptic system and undergoes heating corresponding to a cold zone in the food product being processed. After heating, the particle is passed by one or more magnetic sensors disposed about the food stream path. The magnetic particle magnetizes in proportion to its magnetic susceptibility as it passes magnets included in the sensors. The particle is chosen to be paramagnetic at processing temperature ranges, and produces a magnetization in a sensor coil in the sensor which is proportional to the magnetic susceptibility. Because the susceptibility varies with temperature, actual temperature measurements of cold zone heating within the food particles may be obtained.

Abstract: An apparatus for roasting vegetable bulk material, in particular coffee beam is disclosed, in which essentially all of the cooling waste air of a cooler which cools the bulk material after the roasting operation is heated to roasting-gas temperature in a heat-exchanger stage and fed to the roaster. Essentially all of the roasting waste gases are heated, in a heating stage, to an extent which is necessary for increasing the temperature of the cooling gases to the roasting-gas temperature. Since the roaster operates with a higher roasting-gas throughput than hitherto, it is possible, with comparable roasting capacity, for the roasting-gas temperature to be reduced, this resulting in a more uniform roasting result. The apparatus has reduced harmful-substance emission along with increased thermal efficiency. Also disclosed is a method of roasting and cooling bulk material by utilizing the disclosed apparatus.

Abstract: The present invention is a food storage cabinet that develops and maintains a warm, humid environment in its interior for storage of the food. The food is supported within a storage compartment in the cabinet, and a water bath is provided to produce the warm, humid environment to keep the food warm and moist. A support is positioned within the storage compartment at an angle so that when the door to the storage compartment is opened, ambient air enters the storage compartment and initiates air flow therein. The ambient air drops down through a front gap between the support and the front wall of the storage compartment, thus causing warm, humid air generated by the water bath to rise through a rear gap and "roll" over the food toward the front of the storage compartment. Therefore, by opening the door to the storage compartment, air flow is initiated within the storage compartment to quickly cover the food in warm, humid air.

Abstract: An improved defrosting plate includes a defrosting mesh plate and a tray. The defrosting mesh plate is made from aluminum laminae processed into a plate with a plurality of polygonal meshes, appearing like a honeycomb. The meshes effectively enlarge the heat exchange surface and, working in cooperation with the aluminum laminae of good heat conductivity, speed up defrosting. The meshes also promote air circulation to allow hot air reach the food on the defrosting mesh plate from all directions to prevent dead spots. The water drops formed during defrosting may also flow through the meshes into the tray below.

Abstract: An expansible rack for holding food pouches within a rethermalizer unit includes a pair of side members pivotally connected at their lower end portions to a bottom member, the upper end portions of the side members having support pins for supporting the rack from the top edge of a reservoir in a rethermalizer unit. The pivotal connections of the side members with the bottom member permit the side members to be rotated toward and away from one another, thereby providing the capability of adjusting the rack to accommodate variously sized food pouches between the side members. A rethermalizer unit for use with the rack includes a plurality of notches disposed around the perimeter of the top edge of the reservoir. The support pins of the rack are placed in notches selected according to the desired spacing of the side members to accommodate the food pouch contained therebetween.

Abstract: The apparatus of the invention comprises three stages. The first stage extracts soy milk from soybean go, and comprises a cylindrical pot, a cylindrical filter for receiving go held within the pot, there being an annular gap between the filter and the pot, a wire cloth disk movable within the filter, the disk having a circumferential seal for sealing between the edges of the disk and the sides of the filter, and a press assembly for urging the disk downwardly within the filter, whereby soy milk is extracted from the go, passes through the filter and into the annular gap. The soy milk is cooked in the pot. A solidifier is added while a second stage of the apparatus of the invention creates a gentle turbulence within the soy milk. After the soybean curds are formed, the third stage of the invention compresses the curds into tofu. The third stage comprises a form having openings for escape of whey which fits within the pot.

Abstract: A method and apparatus is provided for pasteurizing and inactivating a continuously flowing product without scorching the product. Microwave heating is used to gradually raise the temperature of the fluid up to the pasteurization or inactivation temperature. Preferably, the fluid is preheated to a temperature within a few degrees of the pasteurization or inactivation temperature. Surface conductive heating and heat regeneration can be used for economically preheating the fluid.

Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.

Abstract: The present invention relates to a koji production system capable of finely adjusting the water content of koji rice grains, comprising arranging a cooling and dehumidifying chamber and heating system 8 by means of a heat-pump process with a freezing cycle arranged in aerated circuit 5, in combination with heater H. In accordance with the present invention, koji can be produced at a large amount or at an extremely small amount, depending on the demand, and additionally, koji of various qualities such as high-quality koji for producing high-grade sake can be produced efficiently.

Abstract: A pulsed electric field treatment device for the sterilization and preservation of pumpable food products having a at least two electrodes and an insulator and particularly suited for the inactivation of vegetative and bacterial spore microorganisms. Each electrode includes an electrode flow chamber for making electrical contact with the pumpable food product and for allowing the pumpable food product to flow through the treatment device. The insulator is situated between the electrodes and includes an insulator flow chamber positioned between the electrode flow chambers and provides for the flow of pumpable food product from one electrode flow chamber to the other. A high voltage pulse generator applies a high voltage signal of variable voltage, frequency and pulse duration to the electrodes. The electrode and insulator flow chambers may employ a variety of sectional and cross-sectional geometries including tubular, cylindrical, rectangular, elliptical and non-uniform design.

Abstract: An apparatus and method for treating oil-bearing material which includes an extruder having an elongated enclosure with an inlet end. The extruder also includes a worm assembly for working and advancing the material through the enclosure from the inlet end to the discharge end. A high pressure region is located adjacent the extruder inlet end. A force feeder provides material to the high pressure region at a specified supply rate. Oil in the material is liberated and drained in the high pressure region to a specified level prior to entry of the material into the extruder inlet end. The apparatus also includes an outlet in the high pressure region for drainage of the released oil, as well as a screen over the outlet to prevent material greater than a specified size from exiting the high pressure region through the outlet. The seed material is mechanically worked via the action of a rotating screw in the extruder. At the same time, steam is injected into the extruder to condition the worked seed material.

Abstract: The present invention features a toaster oven that can both steam and heat food. While this toaster oven works in the traditional sense, it also has the capability of rapidly generating and introducing steam into the cooking chamber. The steam is generated in a water tube or a boiling pan that is placed adjacent the toaster oven's infrared heating coils. Water for making steam is introduced into a reservoir located in the toaster oven's housing. The reservoir can be either permanently situated in the housing, or it can be of the removable, refillable type, that is, a container that can be filled and cleaned periodically. A microprocessor controls both the steam generation and the heating cycles. The microprocessor is operative via a computer routine that monitors sensors that are positioned about the housing of the toaster oven. The microprocessor also meters the water flowing from the reservoir into the water tubes or boiling pan.

Abstract: An apparatus and method for the drying of produce and particularly leafy vegetables. A spin dryer (100) is provided which releasably receives and holds a plurality of manually liftable field baskets (21). A turntable assembly (110) is rotatably mounted to a stationary support structure (105) and operatively coupled to a drive assembly (121). Turntable (110) is adapted to hold a plurality of baskets (21) preferably with the baskets (21) positioned on their sides with their perforated bottom walls (24) facing outwardly and away from the turntable spin axis (14). Produce pieces (22) are preferably stacked in baskets (21) in a parallel vertical orientation with their stems (31) proximate the bottom walls (24) of the baskets (21).

Abstract: A process and apparatus for producing a food product from a waste slurry of water and solid organic material from a cooking process and/or food treatment facility utilizes an evaporator to evaporate water out of the waste slurry to produce a food product and pure water. A portion of the slurry is recirculated through the evaporator.

Abstract: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.

Abstract: A humidity controlled holding cabinet for storing food products or other items at controlled heat and humidity levels having an environment conditioning system. The system comprises a chamber with at least one access and containing heat and humidity detection devices which signal a microprocessor when heat or humidity, or both, deviate from predetermined parameters. The microprocessor controls a heater and a humidity control device that are contained in a module located adjacent to the chamber. Air is drawn from the chamber by a forced air blower and is circulated and recirculated through the module. Depending on the input from the detection devices, the microprocessor will instruct the heater to heat the air or the humidity control device to increase the humidity of the air. The system may also exhaust air containing excess heat or humidity, or both. The system also may be equipped with means to recapture water from exhausted air carrying excess humidity.

Abstract: The invention relates to an apparatus for the sterilization during the filling of preferably liquid foodstuffs into packaging containers, having a preheating zone (A), a sterilizing zone (B), a drying zone (C), a filling zone (D) and a closure zone (E), in that the period during which the individual zones are acted upon with a sterilizing agent can be shortend and that the quantity of the sterilizing agent to be used can be minimized. In addition, a simple construction is desirable, so that the expenditure always required for cleaning and maintenance is also minimized. This is solved by the features that the individual zones (A, B, C, D, E) are combined into an overall space and closed in the upward direction by a single hood into which the required supply elements and lines (2, 3, 4, 5) are integrated.

Abstract: There is disclosed a heating system for producing food stuffs such as a paste food stuff having minced flesh of fish meat as a raw material. The heating system comprises: an electrode row or rows, in which a plurality of roller electrodes are disposed in parallel to one another; and a water permeable film or films trained across the roller electrodes making up the electrode row or rows. The food stuffs are conveyed by the movement of the water permeable film or films and electrical power is supplied to the roller electrodes in such way that electric current flows between pairs of the roller electrodes along current paths extending through the water permeable film or films and the food stuffs to make the food stuffs generate Joule heat. With this arrangement, the food stuffs are quickly heated. The food stuffs are also guided by the water permeable film or films.

Abstract: An apparatus extracts juices and flavors from hydrated biological materials without adding exogenous water during operation. The apparatus uses steam produced from the water inherently present in the hydrated biological materials themselves.