Abstract: An automated pizza kitchen capable of storing dozens of pre-topped, par-baked pizzas, each held in a pizza box bottom in a humidity-controlled refrigerator, selecting a pizza out of the refrigerator, cooking the pizza, securing a pizza box lid to the pizza box bottom, and storing the pizza in a warmer, capable of holding and heating dozens of cooked pizzas.

Abstract: An apparatus for processing food products comprises a product conveyor having a frame and a conveyor unit for conveying products along a conveying direction, wherein the conveyor unit is arranged laterally projecting at the frame with respect to the conveying direction and comprises a work unit which is associated with the processing of the conveyed products and which is arranged at least partly beneath the projecting conveyor unit of the product conveyor. Provision is made that the frame of the product conveyor is supported or held at the work unit via a mechanical connection or extends into a free space defined by the work unit.

Abstract: The present invention relates to the technical field of machines used for peeling nuts, such as almonds and the like which have been previously blanched, the machines having an accessible frame inside which there is a series of rollers arranged in pairs with nuts passing between them and each of them being associated with a rotating shaft, respectively, with movements at different speeds.

Abstract: A cup device for heating, stirring and foaming liquid foods comprises a cup, a cup lid, a handle, a stirrer, a motor drive disk, a plurality of magnets, an electric motor, a hot plate, a boil dry thermostat, a thermostat, a micro switch, a transformer, a controller, a heating base, a button, a button circuit board, connecting wires and bolts. The controller controls the work of the hot plate and the stirrer to input air into liquid foods, and therefore producing a lot of foams. The cup can be separated from the heating base, which enables it to be cleaned by a dishwasher. The stirrer turns along with the electric motor by magnetic attraction. The stirrer of removed cup will not naturally get off. The heating base only supplies power when the cup is put on it and it automatically cuts off power supply when the cup is removed.

Abstract: A frozen treat dispenser (11) dispenses a snow cone and/or a slushy, and has at least an ice storage bin (14) for storing ice (10), a cup de-nesting mechanism (49) to separate a cup from a stack having a plurality of cups, an ice grinder (21) to grind ice from the ice storage bin to produce snow (82), a flavor dispenser (25), a cup transport mechanism (23) to move the cup to a first position (40A) whereby the ice grinder can at least partially fill the cup with the snow and to a second position (40B) whereby the flavor dispenser can dispense at least one flavor onto the snow in the cup, and a processor (152) to control the operation of at least one of the cup de-nesting mechanism, the ice grinder, the flavor dispenser, the indexer, or a combination thereof.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: An improved hand operated citrus press is provided in direct operational combination with a liquid drinking vessel. The citrus press is provided removably connected to, and in fluid communication with, the liquid drinking vessel. The fluid contained within the drinking vessel can be infused with the essences from the ground or comminuted fruit from the citrus press. The fluid communication between the comminuting volume of the citrus press grinder assembly and the container allows these all natural ingredients to steep directly with the beverage, creating refreshingly flavored drinks that are as rich and natural in nutrients as its ingredients.

Abstract: Some embodiments include an adaptive cover for sealing multiple objects having irregular shapes. Other embodiments of related systems and methods are also disclosed.

Abstract: A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a first mix. The first mix is transferred to a kettle/tank and a first liquid mixture comprising modified polydextrose is added to the first mix to form a second mix. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is transferred to at least one aluminum pan. The at least one aluminum pan is lightly sprayed with a nozzle applying an atomized release agent and placed in a cooling room.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: An egg scrambler device includes an upper shell constructed with an outer shell surface, an inner shell surface and a connector, where the inner shell surface defines an inner volume and includes baffles to effect mixing of fluid content. A lower shell is constructed with an outer shell surface, an inner shell surface and a connector, where the inner shell surface defines an inner volume and includes baffles for mixing of fluid content. The upper and lower shells are detachably connected to allow fluid communication between the upper and lower volumes and to aerate and homogenize the content by shaking or otherwise agitating the device with the shells in a connected state.

Abstract: Custom food product methods and apparatus are provided that allow customers to participate in the preparation of food products as a part of the dining experience. A method of preparing a custom food product under the direction of a customer includes placing a customer-selected substrate on a scale of custom food product preparation table, placing customer-selected ingredients on the substrate in customer-selected amounts and customer-selected areas, and calculating and displaying the cost of the custom food product to the customer as the customer-selected ingredients are placed on the substrate. Each ingredient is assigned a cost per unit of weight and, as the ingredients are utilized, the cost of the food product is calculated and displayed via a display associated with the table. A customer may be provided with a record of the ingredients of the custom food product and may include an image and/or name of the custom food product.

Abstract: A multipurpose sterilization and juice extraction device. The device includes a pot sized to be received by a base, a basin sized for nesting within the pot, the basin having a funnel in fluid communication with the pot, and a basket sized to nest within the basin having openings for receiving steam passing through the funnel. A lid is provided for fitting atop the basket. The base has a heating element and controls for selectively energizing the heating element. In use, water can be added to the pot for both sterilizing food products partially submerged therein as well as for generating steam for extracting juice from fruit contained within the basket.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: A sip and dip cookie apparatus. The sip and cookie dipper apparatus is made up of an upper elongated portion configured to hold a straw, a lower portion configured to hold a cookie, and a cookie cover. The upper elongated portion and lower portion are integrally connected.

Abstract: A vacuum cooking apparatus for household use, comprising, on a supporting structure which has a column-like extension, at least one unit for packaging in pouches in vacuum food products to be cooked, at least one unit for cooking the food products arranged in pouches and at least one unit for quick refrigeration of the food products arranged in pouches and cooked, the at least one unit for packaging food products in pouches in vacuum comprising a vacuum packaging machine which is mounted on a drawer-like element which is supported so that it can slide by the supporting structure in order to pass from a retracted position, in which the vacuum packaging machine is arranged within the outer peripheral contour of the supporting structure, to an extracted position, in which the vacuum packaging machine is positioned at least partially outside the supporting structure, and vice versa.

Abstract: A cup device for heating, stirring and foaming liquid foods comprises a cup, a cup lid, a handle, a stirrer, a motor drive disk, a plurality of magnets, an electric motor, a hot plate, a boil dry thermostat, a thermostat, a micro switch, a transformer, a controller, a heating base, a button, a button circuit board, connecting wires and bolts. The controller controls the work of the hot plate and the stirrer to input air into liquid foods, and therefore producing a lot of foams. The cup can be separated from the heating base, which enables it to be cleaned by a dishwasher. The stirrer turns along with the electric motor by magnetic attraction. The stirrer of removed cup will not naturally get off. The heating base only supplies power when the cup is put on it and it automatically cuts off power supply when the cup is removed.

Abstract: The present invention relates to release system for a kitchen utensil (1) comprising a coupling system (2) for connecting an accessory (3) to a power unit (4) of the kitchen utensil (1). A release mechanism on the coupling system (2) for connecting the accessory (3) comprise one or more locking member(s) (6) and one or more release lever(s). These parts (6) are adapted to move between a locked position and a release position where they slidably connect(s) with one another. Hereby the accessory (3) can be separated from the power unit (4) by only pushing a single release button (5) on the kitchen utensils' (1) power unit (4).

Abstract: An equipment for preparing, exposing and retailing foodstuffs subjected to thermal treatments comprising a not removable cylindrical receptacle (1), at least one removable impeller (10), at least one drive shaft (3) for the impeller and at least one 5 coil (25, 26) for fluid passage for thermal treatment. The equipment is characterized by comprising at least one drain (4), axially arranged inside the drive shaft (3), and used to eliminate the fluid by which the machine washing is carried out. When the impeller (10) is mounted in the cylindrical receptacle (1), the drain (4) is obstructed by the impeller stem (11), allowing the preparing, exposing and selling operations. When the impeller (10) is removed from the equipment, the drain (4) is in fluidic communication with the cylindrical receptacle (1) through an opening (5), allowing the ejection of the fluid used during the equipment washing and sanitizing operations.

Abstract: A foaming device for a drink including a housing defining an internal volume for housing secondary liquid and a source of foaming gas. A nozzle communicates between the internal volume and an exterior of the housing and a plug seals the nozzle so as to prevent communication between the internal volume and the exterior of the housing. By releasing the plug, the secondary liquid can be released into the drink such that the foaming gas forms bubbles of secondary liquid in the drink and proteins/constituents within one or both of the primary liquid and the secondary liquid denature so as to create a stable foam.

Abstract: An embodiment of the present invention is directed to a mixing system. The mixing system includes a stand mixer having a charging dock. The charging dock includes a charging output that provides a charging current. The mixing system also includes a cordless kitchen appliance having a rechargeable battery disposed therein. The cordless kitchen appliance is coupleable to the charging dock. The charging output provides the charging current to the rechargeable battery when the cordless kitchen appliance is coupled with the charging dock.

Abstract: The present invention concerns an anaerobic digestion of animal manures, energy crops and similar organic substrates. The process is capable of refining nutrients comprised in the digested biomass to fertilizers of commercial quality. The invention also provides a method for oprocessing animal carcasses or fractions thereof including meat and bone meal etc., with the objective of providing an alternative means for processing the organic waste material of animal origin while at the same time facilitating the production of fertilizers. The risk of spreading BSE prions or any other prions to animals or humans is thus substantially reduced if not eliminated. The biogas and slurry separation system according to the present invention is preferably integrated with the operations of animal husbandries into a total concept in which the internal and external performances of animal husbandries are optimised.

Abstract: A kitchen appliance for cooling and heating foodstuff including a housing that defines a cooling and heating cavity within the housing. A container is removably mountable within the cooling and heating cavity of the housing and the container is capable of retaining foodstuff therein. A conduction plate is disposed within the housing. The conduction plate is in thermal engagement with the container when the container is mounted within the housing. A heating element is disposed within the housing and is in thermal engagement with a conduction plate to heat the cooling and heating cavity. A cooling element is disposed within the housing and is in thermal engagement with the conduction plate to cool the cooling and heating cavity.

Abstract: The invention relates to a method for preparing a product having a low content of microorganisms by using steam. A method according to the invention can be used to pasteurize or sterilize a product, while retaining the activity of one or more active substances that may be present in the product, and relates to a method wherein a product is dried with air. Furthermore, the invention relates to a product obtainable according to a method according to the invention.

Abstract: A cooking apparatus includes a rapid activation module in communication with a continuous oven. The rapid activation module includes a steam chamber having an inlet and an outlet and a plurality of steam knives disposed at select position within the steam chamber. The steam knives may be selectably adjusted to achieve and maintain a desired level of steam condensation within the steam chamber by isolating a main body of the steam chamber from air and/or vapor infiltration from an associated oven and/or the outside environment.

Abstract: Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided into a plurality of area, with different areas having different allowed actions that can be taken on the food product, different rules and/or procedures for persons who are allowed entry, and/or different levels of cleanliness. The food processing facility includes a plurality of separate rooms for processing the food product, each including separate food processing machines, air handling systems, drain systems and/or often-used supplies and tools. Different air pressures within different areas limit the possible movement of airborne food pathogens. Sanitizing stations are placed between various ones of the different areas.

Abstract: System for the heating and extraction of food products in automatic dispensing machines, for use in automatic dispensing machines for food products conserved on cold trays until their consumption and which also have means of heating the products based on a microwave oven, in such a manner that the system comprises means of handling the products in their heating and extraction phase, said means of handling being connected by a hatch (7) with a cubicle (4) for the housing of some storage trays (5) for the products.

Abstract: A method according to this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.

Abstract: A sip and dip cookie apparatus. The sip and cookie dipper apparatus is made up of an upper elongated portion configured to hold a straw, a lower portion configured to hold a cookie, and a cookie cover. The upper elongated portion and lower portion are integrally connected.

Abstract: A sip and cookie dipper apparatus. The sip and cookie dipper apparatus is made up of a straw holder, a detachable cookie holder, and a cookie holder attachment mechanism. The straw holder defines a through bore with open opposite ends. At least one straw stabilizing member is located inside the through-bore. The cookie holder attachment mechanism is attached to the bottom end of the straw holder and is used to reversibly attach the detachable cookie holder to the straw holder. In one embodiment, the detachable cookie holder includes first and second outer slots and a central slot, wherein removable side-inserts fit into the first and second outer slots. Optional images of interest are disposed on the side-inserts. In another embodiment, detachable cookie holder is a one-piece detachable cookie holder lacking first and second outer slots and the central slot, and has permanent sides in place of removable side-inserts.

Abstract: In accordance with at least one exemplary embodiment, a method and system of producing peanut hull flour is disclosed. The peanut hull flour can be fit for human consumption as, for example, a food-grade fiber additive. In an exemplary embodiment, a peanut hull mass (or supply) can be treated with an oxidizing solution such as a 3-70% hydrogen peroxide solution for one or more minutes to twelve hours. The peanut hull mass (or supply) can also be washed with an alkaline solution. Moreover, the peanut hull mass (or supply) can be dried to a resulting moisture content of 1-10%. Further, the peanut hull mass (or supply) can then be reduced to peanut hull flour, for example, by using a flour grinder system.

Abstract: Methods and systems are disclosed for producing a multi-phase food product by processing different phases of the food product in separate streams using different processing conditions for each stream. The separate streams are combined to produce the multi-phase food product.

Abstract: The present invention relates to artificial bait, and an apparatus and method for manufacturing artificial bait. In particular, the present invention relates to artificial bait that can maintain the characteristic of attracting fish without replacing, retain the scent over a long period of time and be manufactured with high productivity without the need to dry, and prevent the devastation of a marine ecosystem by not using a natural bait, and an apparatus and method for manufacturing the artificial bait. The apparatus for manufacturing artificial bait includes a mixing unit, a kneading unit, a cooling part, an extrusion unit, and a vacuum part. The apparatus for manufacturing artificial bait mixes artificial scent with loess, and then mixes mix gum in the mixture of the loess and artificial scent. The apparatus mixes a bonding agent in the mixture of the loess, artificial scent, and the mix gum, and then kneads the bonding agent and the mixture.

Abstract: A blender for blending foodstuff includes a base enclosing a motor and having an upper mounting surface. A jar sensor is secured to the base proximate the upper mounting surface and a jar is removably mountable to the base on the mounting surface. The jar includes a closed end and an actuator is mounted proximate the closed end. The jar sensor detects the presence of the actuator when the jar is mounted to the base in an operating position. The motor is powered when the jar sensor detects the presence of the actuator in the operating position. A motor temperature indicator is positioned on a control panel on the base and a temperature sensor is in communication with the motor temperature indicator. First and second cordsets are adaptable for removable mounting to the base for powering the motor.

Abstract: A centralised cabinet ready processing system for perishable food products such as meat includes containers (50) that are used in conjunction with processing devices including a lid (56), a gassing apparatus (58), trays (82), compression apparatus (72, 74), and internal cooling apparatus (70) to treat the food product dependent on the food product type. An inventory (1), transport system (2, 20, 22) and control system are also provided to allow efficient and safe handling of food products to achieve processing.

Abstract: An ice beverage-making apparatus includes a housing, an electric motor located within the housing, a torque transmission supported by the housing and receiving input from the electric motor and providing a first output shaft and a second-speed output shaft that rotates at a different speed than the first output shaft. The apparatus further includes an ice crushing module supported by the housing and receiving torque from the first output shaft, and a blending module receiving torque from the second output shaft.

Abstract: A machine for making two different types of product consisting respectively of ice creams and of shakes, comprising: a main processing circuit for making the ice cream, having an infeed end associated with a tank for containing a product to be processed and an outfeed end associated with a mixing chamber; an auxiliary processing circuit for making the shake, having an infeed end associated with a tank for containing a diluting liquid and an outfeed end associated with the mixing chamber; dispenser means positioned at the mixing chamber dispensing the ice cream or the shake; and means for selecting the type of product, equipped with at least a first and a second nozzle, there being the possibility of associating each nozzle with the mixing chamber in a corresponding condition for dispensing of the ice cream or the shake.

Abstract: Contemplated fully automated coffee roaster have significantly reduced energy demands, use electrical heat as a heat source in a temperature-only driven program mode, and eliminate smoke and smell within the roaster. Most preferably, contemplated fully automated roasters will consume only about 10 percent of the energy as compared to known devices on a per kilogram basis of beans and require no operator experience.

Abstract: An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a truck trailer; a digesting and emulsifying assembly which includes a heated tank and separator; and a drying system. Carcasses are loaded into the grinder, and the ground carcasses are pumped into a storage tank with the enzymatic digest medium to produce a protein soluble mixture. The particle size of this mixture is then further reduced, and transported to a centralized and stationary processing plant for digesting and emulsifying. The remaining emulsified proteins are then dried. The resulting pellet-like pieces are uniformly sized for packaging.

Abstract: A device for cracking the shell of an egg comprises a top which includes an ellipsoidal support surface, a structure for supporting the top above a work surface, and a cutting member which is disposed along the lateral axis of the support surface. The length of the cutting member along the lateral axis of the support surface is between about 30% and 100% of the lateral width of the support surface. Thus, when the equator of the egg is aligned with the lateral axis of the support surface and forced against the cutting member, the cutting member will create and propagate a fracture around the shell while the shell is supported by the support surface.

Abstract: In order to dispense fresh sandwiches at any place and at all hours, this invention proposes an automatic sandwich dispenser which comprises a plurality of compartments in which whole fresh ingredients are stored. The dispenser comprises automatic sandwich making means which may be positioned opposite each compartment and which comprises arms for gripping and manipulating the compartments. When a consumer enters an order, the automatic sandwich making means slices each selected ingredient in a bread roll with the aid of a cutting device. Once the bread roll is filled with all the selected ingredients, the sandwich is delivered to the consumer.

Abstract: An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a truck trailer; a digesting and emulsifying assembly which includes a heated tank and separator; and a drying system. Carcasses are loaded into the grinder, and the ground carcasses are pumped into a storage tank with the enzymatic digest medium to produce a protein soluble mixture. The particle size of this mixture is then further reduced, and transported to a centralized and stationary processing plant for digesting and emulsifying. The remaining emulsified proteins are then dried. The resulting pellet-like pieces are uniformly sized for packaging.

Abstract: An automated grill automatically transfers frozen food from a freezer component to grilling component by an automatic loading device in response to a signal. Frozen food is loaded in a loading side in the freezer component. When the signal is received indicating that the food is to be grilled, food in a feeding side is raised and delivered to the loading device. When a sensor detects that food is positioned in the loading device, the loading device removes the food from the freezer component and into the grilling component. The food is then grilled as it travels between two substantially vertical grilling structures each surrounded by a conveyor belt. Preferably, the conveyor belt is made of a non-stick coated Invar. A lateral sensor detects and compensates for lateral movement of the conveyor belts. After the food exits the grilling component, the food slides onto a heated holding area for serving.

Abstract: A method and apparatus for producing co-extruded pasta such as stuffed rigatoni and for providing the ability to make a plurality of end crimps with a single die. The method involves distributing pasta dough from an extruder to multiple co-extrusion die inserts that are arranged in a straight line. The straight-line design allows the co-extruded dough strands to drop directly into a single crimp/cut die that has a selected straight, angular or other cut. The invention may be adapted and utilized on any new or pre-existing pasta dough extruders.

Abstract: A modular kitchen appliance system includes a base having a first receptacle and a second receptacle formed in a top surface of the base, at least a first motor contained within the base, a vessel supported in the first receptacle of the base and a hand-held appliance removably supported in the second receptacle of the base. The vessel includes a blade assembly adapted for coupling to the first motor and the hand-held appliance has a first end for receiving a shaft of an appliance attachment.

Abstract: A device for forming a fruit kabob from uniform sections of fruit including melons comprises an elongate, preferably transparent, shaping tube. In one embodiment, the shaping tube is of cylindrical configuration and in another embodiment the shaping tube is of generally rectangular configuration. An elongate plunger is positioned in the shaping tube and moveable therein. The shaping tube has a cutting edge at its front end and when pressed successively into fruit forming uniform sections of fruit within the tube. A skewer is inserted into the shaping tube and through the side of the plunger to impale the cut fruit sections thereon whereby when the plunger is advanced, the impaled fruit sections and skewer will be expelled from the shaping tube.

Abstract: Automatic pear processing machine, performing the operations of singularizing the pears, picking them up from a container (2), peeling and coring them, and separating the edible parts, wherein the improvement consists, besides other things, in providing elements (14, 25, 26, 27, 20) allowing to immediately reject pears of irregular form, which would necessarily lead to waste material, and moreover, in providing holes (46, 53) of very small diameters, on the blades (44, 45) used for cutting the pears into segments. The holes (46, 43) of very small diameter, or “microholes”, allow to inject a fluid, so as to ensure the detachment of the core from both halves of the pears, and the detachment of these parts from the blades (44, 45).

Abstract: The present invention concerns an anaerobic digestion of animal manures, energy crops and similar organic substrates. The process is capable of refining nutrients comprised in the digested biomass to fertilizers of commercial quality. The invention also provides a method for oprocessing animal carcasses or fractions thereof including meat and bone meal etc., with the objective of providing an alternative means for processing the organic waste material of animal origin while at the same time facilitating the production of fertilizers. The risk of spreading BSE prions or any other prions to animals or humans is thus substantially reduced if not eliminated. The biogas and slurry separation system according to the present ivnention is preferably integrated with the operations of animal husbandries into a total concept in which the internal and external performances of animal husbandries are optimised.

Abstract: A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot material (26), sizing the particles in the carrot material (34), bleaching the sized carrot material (41), reducing the moisture content of the bleached carrot material (46), flash drying the carrot material (43) and milling the dried carrot material to produce the dietary fiber product (49). A product produced by the process and apparatus for performing the process are disclosed, as are food products made from the carrot-based dietary fiber.