Abstract: An in-shell-scrambled-egg is shown. The scrambled egg includes a natural poultry natural egg wherein the nested layers of the egg are scrambled and the shell of the egg is unbroken. In addition an in-shell egg scrambler is also shown and includes a rotation unit operatively connected to an egg retention portion designed adapted to rotate the egg retention portion such that an egg retained therein is scrambled without breaking the shell thereof. The egg rotation can be controlled by a controller and a sensor can recognize that the egg is scrambled.

Abstract: An antimicrobial intervention for the production of ground meats by treating the exterior of the meat trimmings with an antimicrobial agent before grinding. An apparatus for applying an antibacterial agent to meat trimmings includes a closed or essentially closed chamber for limiting the escape of the antimicrobial agent to the environment during antimicrobial treatment of the trimmings, an entrance system for introducing trimmings into the closed chamber while preventing or significantly limiting the antimicrobial agent from escaping into the environment, an application system for applying an effective amount of the antimicrobial agent to exposed surfaces of the trimmings in the closed chamber; and an exit system for removing the treated trimmings from the closed container while preventing or significantly limiting the escape of antimicrobial agent into the environment.

Abstract: A device for treating perishable objects or liquids and a method of fabricating the device. The method comprising breaking a single piece of magnetic material into a plurality of pieces; inhibiting movement of the pieces with respect to each other during the breaking of the magnetic material; and forming a magnetic structure comprising the plurality of pieces of the magnetic material.

Abstract: The invention provides methods for enhancing the palatability of animal digests by adding anti-gelling agents to animal digests while adjusting the pH to a pH optimal for proteases used to hydrolyze viscera proteins. The anti-gelling agents maximize the production of viscera protein hydrolysates that can participate in Maillard reactions and increase palatability of the animal digest.

Abstract: A device comprising a body portion having a hollow inside and a plunger portion configured to move up and down within the body portion; a cavity defined by the plunger portion and the body portion when the plunger is in a down or substantially down position; wherein the device is configured to administer a medication to an animal and/or to create a nugget out of a pill and a treat that will be administered to an animal.

Abstract: A process for producing a frozen confectionery product is provided, the process comprising: extruding a frozen confection from a nozzle; and cutting the extruded frozen confection with an iris cutter; characterized in that the iris cutter is cooled to a temperature below 10° C. An apparatus for operating the process is also provided.

Abstract: A food processing machine, such as a filling machine and/or twisting line for the manufacture of foods, particularly sausages, and a corresponding operating method, having at least one function module and at least one control section for controlling the corresponding function modules. Through at least one activation device, and after the input of an access authorization, at least one function module can be activated and/or one performance range from a plurality of possible performance ranges of at least one function module can be activated.

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 complex high-density soybean grinder comprises a first filter unit and a second filter unit; a suction unit having a feeding tube for supplying soybeans; a lateral side of the suction unit being installed with a blower and a sound canceller so that soybean can enter into the suction unit; a feeding unit connected to the suction unit and the first filter unit; an electric controller serving to control the feeding unit; a regeneration barrel set connected to the first filter unit and the second filter unit for mixing and agitating soybean dregs from the first filter unit with water; and then the mixed dregs and water being fed into the second filter unit; a reuse barrel set connected to the first filter unit for feeding liquid from the second filter unit to the regeneration barrel set and then to the first filter unit through a pump.

Abstract: The invention relates to a casting machine valve (32, 42; 50; 60; 70; 80; 90; 100; 110; 120; 130), a pressure generating means (3, 4, 5, 6, 32, 42) for installation in a casting machine (1), and a casting machine (1) for casting a flowable mass, particularly a liquid mass having suspended solid particles, such as chocolate, wherein cocoa particles and sugar particles are typically suspended in a melted fat mass containing cocoa butter and more or less milk fat. The valve (50; 60; 70; 80; 90; 100; 110; 120) comprises a valve body (51; 61; 71; 81; 91; 101; 111; 121; 131) having a valve opening and at least one valve cap (53; 64; 76; 83; 94; 105; 115; 128; 133) that is associated with the valve opening, is hinged on the valve body, and closes the valve opening in the unpressurized state without preloading.

Abstract: A kitchen appliance has a base, a driven mechanism rotatable relative to the base, and an electric motor with a stator and a rotor for driving the driven mechanism. The stator comprises a stator core with two primary stator poles with stator windings wound there on and two auxiliary stator poles. The stator windings are configured in such a way that primary magnetic poles with the same polarity are formed at the primary poles and induced magnetic poles with the same polarity which is opposite to the polarity of the primary magnetic poles are formed at the auxiliary poles when the motor is electrified.

Abstract: A household appliance has a container for receiving working material and a housing that is isolated from the container by a wall. A rotatable working tool disposed inside the container. A motor for driving the working tool has a stator and a rotor. The stator is disposed within the housing so as to be isolated from the working material of the container. The rotor is disposed within the container and the working tool is preferably fixed to a shaft of the rotor.

Abstract: A tempering channel (1) for tempering confectioneries (4) includes a tempering tunnel (2) and a conveyor belt (5) having an upper part (11) and a lower part (12). A transfer location (8) is located at the conveyor belt (5). The confectioneries (4) arrive at the transfer location (8) to be placed on the upper part (11) of the conveyor belt (5). The conveyor belt (5) transports the confectioneries (4) through the tempering tunnel (2). A first tempering apparatus (6) tempers the confectioneries (4) while they are transported through the tempering tunnel (2). The tempering channel (1) includes a control unit (16) and at least one sensor (15) sensing the temperature of the lower part (12) of the conveyor belt (5). The sensor (15) is connected to the control unit (16) to transmit a signal to the control unit (16) depending on the sensed temperature. A second tempering apparatus (14) is connected to the control unit (16).

Abstract: An edible gelatinized material that fills a container is enabled to be extruded being crushed into grains each having a proper size such that a patient, a child, or an elderly person who has difficulty in swallowing a medicine, etc., using ordinary drinking water, etc., for administration of the medicine, etc., is enabled to easily execute the administration, by facilitating the swallowing of the medicine, etc., without causing such a person any difficulty, feeling of a foreign substance, etc.

Abstract: A silicon bearing, copper-nickel corrosion resistant and gall resistant alloy with the following weight percentage range is disclosed: Ni=10-40; Fe=1-10; Si=0.5-2.5; Mn=3-15; Sn=0-3; Cu=Balance. Embodiments of the alloy may be used in various sliding applications, such as bearings, bushings, gears and guides. The alloy is particularly suited for use in parts used in food processing equipment.

Abstract: The present invention relates to a frozen confectionery product (1, 20) having a conical shape and comprising a core filling consisting of a first component (9, 22) being coextruded with a second component (4, 23), said second component (4, 23) surrounding said first component (9, 22). Both components consist of a frozen confection. The present invention further relates to an apparatus (11) and a method for manufacture thereof.

Abstract: The invention refers to a method and an equipment for producing, exposing and extemporaneously retailing foodstuffs subjected to thermal treatment and mixing or stirring, particularly of Italian ice cream or similar, having several flavors, wherein:—several flavors of such foodstuffs are produced, particularly of ice cream or similar in at least as many treatment units, each one having a stirring or batch cylinder and thermal treatment means; the obtained product is preserved in the corresponding stirring or batch cylinders; and—product measures are taken out whenever requested by consumers directly from said stirring or batch cylinders.

Abstract: A dough preparing machine for preparing dough is provided. The dough preparing machine includes a dough batching system for assembling dry ingredients, a dough mixing device, and a dough compressing and dividing device. The dough preparing machine is operable to produce customizable and discrete loaves of dough for baking. The dough preparing machine gathers necessary ingredients for making dough, mixes the dough to a desired consistency, and divides the dough. The mixing device is configured to mix the dough in a bowl and transfer the dough to a container for compressing and dividing operations. The compressing and dividing device includes a first plate having a plurality of blocks and a second plate having a plurality of blades. The blades are configured to slide between the blocks after compressing operations and divide the dough.

Abstract: An anti-microbial coated device includes a device sized and configured for use in a microbe-contaminating environment. The device includes a substrate having a surface configured to be exposed in the microbe contaminating environment. A cold-sprayed anti-microbial coating is deposited on at least a portion of the surface of the substrate. The anti-microbial coating includes fused metal particles and having a thickness in a range from 100 nm to 1 mm.

Abstract: A system for the alternate support of a first drive shaft or a second drive shaft to rotationally drive a processing tool of a food processor for preparing foods. The food processor has a preparation container, and the system includes a passage through which the first drive shaft or the second drive shaft protrudes from the outside into the preparation container in order to drive the processing tool in a rotatable manner. The passage has a first bearing to support the first drive shaft, and the system further includes an adapter which is inserted into the passage and which has a second bearing to support the second drive shaft.

Abstract: A device is provided for continuously feeding chocolate ingredients, such as flakes, to a continuous conche having an adhesion prevention means to prevent adhesion of the ingredients to surfaces of the device exposed to the ingredients. In a process for continuously feeding chocolate ingredients, such as flakes, to a continuous conche, adhesion of the ingredients to surfaces exposed to the ingredients, is continuously prevented.

Abstract: Dough pump 12 includes an auger 22 that moves oncoming dough from the upwardly facing entry opening 19 of the cylindrical housing 24 and expels the dough laterally from a side delivery conduit 26. A developer 14 includes a laterally facing entry conduit 40 aligned with the side delivery conduit 26 of the dough pump. Developer paddle 48 gently moves the dough along the developer housing 44 to a downwardly facing delivery conduit 46. The dough pump motor 30 and the developer motor 50 are located on opposite ends of their respective housings. The dough pump auger 22 pushes the dough away from the motor and its transmission and toward the side delivery conduit 26. Likewise, the developer paddle 48 moves the dough in the opposite direction away from the motor and its transmission so that the seals at the inlet end portions of the dough pump and developer are less likely to be over-pressurized and are less likely to leak.

Abstract: Disclosed is an apparatus for shaping food into a cylindrical roll, comprising a flexible band that has an internal side on which the food to be shaped can be placed. In order to be able to reliably and reproducibly shape the food, said apparatus is designed such that a frame is provided to which one end of the band can be or is attached in such a way that the internal side of the free end of the band can be placed on the external side of the attachable or attached end of the band in order to form a tube.

Abstract: A food warming cabinet keeps food warm and on display in serving trays using infrared heaters instead of hot water. The infrared heaters are located below the trays and direct IR at the trays. In an alternate embodiment, the IR heaters can also conduct heat into the trays. Using IR instead of water saves energy because it shortens warm-up time. Using IR also eliminates contaminated water and enables separate and individual temperature control of each tray. Tray temperature is maintained under computer control using contact or optical/IR temperature sensors.

Abstract: Systems and methods for filling a fleshy fruit or vegetable with a filler are described. Embodiments include tool having an expandable member that is expandable to an expanded position to make a cavity in the fruit and collapsible to a collapsed position for withdrawal from the fruit, with the expandable member in the expanded state comprising a cross-section that is larger than the maximum diameter of the tool in the collapsed position. A cavity may be created without substantially affecting the natural visual appearance of the fruit or vegetable. Fillers and filling methods are disclosed.

Abstract: Feed contains at least part of an insect larva having an antimicrobial activity.

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 system providing for on-site reclamation and re-use of reclaimed antimicrobial solution includes a dispenser, at least one receptacle, piping, and at least one pump. The dispenser sprays antimicrobial solution toward moving raw food products. Unspent antimicrobial solution that did not contact the moving raw food products and rebound antimicrobial solution that did contact the raw food products combine to form a reclaimed antimicrobial solution. The reclaimed antimicrobial solution is collected in the receptacle and is pumped through the piping to a location for reuse.

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: An integrated beverage dispensing and cleaning system comprising: at least one blender module which blends and/or mixes ice, at least one other ingredient, and/or at least one mixin within a beverage container, thereby producing the beverage; and a cleaning assembly integrated with the blender module, wherein, upon removal of the beverage container from the blender module, a cleaning mode is initiated.

Abstract: A variable speed selector for a juicer is user operable for selecting a speed from a speed range. The speed range is divisible into sub-ranges. A display area is adapted to depict the selected sub-range. The display area further comprises a list of vegetables or fruit. The display area also comprises a moving indicator that moves according to the selected speed, and appears adjacent to the fruit or vegetable for which the selected speed is optimal.

Abstract: The complementary parts of food products destined to be coupled together are located on the frontal surfaces of half-moulds travelling on two different loop conveyor lines. The first conveyor line extends, at least partially, above the second, so to be included within the surface area occupied by the second line itself. Spatial occupation is further reduced since, downstream to the coupling station, the coupled half-moulds travel with the same spacing step that they had before coupling, with additional advantages in terms of energy absorption and advancing velocity in a successive thermal conditioning station, such as a refrigerating tunnel. One of the half-moulds can be removed upstream to the thermal conditioning station, resulting in an additional reduction in energy absorption since needless subjecting of the half-mould to the thermal cycle to which the products are subjected is avoided.

Abstract: A double-side defrost tray has an upper defrost tray, a lower defrost tray and a lifting rod unit. One end of the lifting rod unit is hinged with two ends of the rear side of the lower defrost tray, while the other end of the lifting rod unit is hinged with the two sides of the upper defrost tray. The relative rotation of the lifting rod unit drives the upper defrost tray to move horizontally. The food can be clamped between the upper defrost tray and the lower defrost tray so that both sides of the food can be simultaneously defrosted. The upper defrost tray can be horizontally lifted relative to the lower defrost tray, so the distance between the upper and lower defrost tray can be adjusted in the present invention according to the thickness of the food.

Abstract: The invention relates to recording of position-specific optical measurements of substances such as foodstuff, building materials, combustion products etc. The invention provides online, in-situ recording of wavelength absorption spectra in substances, performed without removing a sample from the substance. In inhomogeneous products, the position correlated to each spectrum allows for extraction of both average values for larger regions as well as specific values characteristic for smaller individual portions. In a preferred embodiment, a probe with two elongate arms has light guiding and light collecting means for recording infrared absorption spectra of portions between them, as well as means for determining an insertion distance into the product.

Abstract: A food processing apparatus includes a tank defining an inner compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and positioned relative to the tank in a first position, and a rotatable auger mounted such that at least a portion of the auger is within the screen for advancing food product within the tank from the inlet end of the tank toward the outlet end.

Abstract: The present invention provides a method and an apparatus for manufacturing moulded and coded confections, the method comprising the steps of: (i) depositing an edible material into cavities in a mould to produce moulded confections, the mould comprising two or more lanes of cavities; and (ii) providing each moulded confection with a code according to the identity of the edible material in the confection so as to produce moulded and coded confections; wherein each lane of cavities is associated with at least one single-lane depositor which deposits the edible material into the cavities in that lane only.

Abstract: The invention concerns an apparatus for processing and filling a pasty material such as sausage meat, in particular for coupling to an apparatus for filling pasty material, comprising a housing having an inlet for introduction of the material and an outlet for discharge of the material, and an insert which can be inserted into the housing and which is adapted to process and/or influence material flowing through the housing. It is in accordance with the invention that provided in the housing between the inlet and the outlet is an opening through which the insert can be inserted into and removed from the housing and the opening is closable by means of a closure.

Abstract: An air-lift dryer for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, is provided. The air-lift dryer has an enclosed drying chamber with diverging interior sidewalls that define an intermediate interior space having a cross-sectional area that increases as the diverging interior sidewalls extend away from a lower portion toward an upper portion.

Abstract: A device for treating perishable objects or liquids and a method of fabricating the device. The method comprising breaking a single piece of magnetic material into a plurality of pieces; inhibiting movement of the pieces with respect to each other during the breaking of the magnetic material; and forming a magnetic structure comprising the plurality of pieces of the magnetic material.

Abstract: The invention comprises a method of thawing meat frozen in meat blocks (1) and comprising an apparatus for initial separation of the meat block (1) before the meat block (1) is placed in a rotating container (7), the meat block (1) being subjected to pressure before treated in the rotating container (7), said pressure initiating a separation process of the meat block (1) into individual pieces (2). This pressure may be applied over the diagonals of the meat block (1). The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons (3, 4, 5, 6) which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block (1). The faces of the pistons (3, 4, 5, 6) may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block (1).

Abstract: The invention provides a meat stretching device. The device includes a receptacle and a flexible sleeve. The flexible sleeve is mounted within the receptacle, the flexible sleeve having a cross-section that defines an aperture to receive one or more cuts of meat. The receptacle is connectable to an air pressure device that is capable of generating a positive pressure in the receptacle to cause the flexible sleeve to constrict around and stretch the one or more cuts of meat that are received in the aperture. In one form the flexible sleeve has a first end and a second end, and a cross-section that defines an aperture, the first end being adapted to receive one or more cuts of meat and the second end being adapted to allow the one or more cuts of meat to be removed from the flexible sleeve. In this form the flexible sleeve is mounted within the receptacle such that an airtight volume is formed between the flexible sleeve and the receptacle.

Abstract: A continuous method and system for processing whole muscle meat employs a mixer housing having a pair of parallel rotating shafts located therein. The parallel rotating shafts have a plurality of mixing elements thereon, such as frustoconical elements, blocking elements, or ellipsoid elements. The mixer housing has an input end to receive the meat ingredients, such as meat pieces, salt solution, water, preservatives, and other additives such as spices. The mixer housing has an output, which is separated a distance from the input, such that the output discharges the whole muscle meat product. As the ingredients including the meat move from the input to the output along the shafts, the mixing elements work the meat with the other ingredients thereby increasing ingredient incorporation including diffusion of the salt solution into the whole muscle meat pieces.

Abstract: A food handling system having a positioning system and method. The positioning system includes a main conveying surface, an electronic sensor, a controller and a robot. The main conveying surface is configured to move food products. The electronic sensor is configured to capture position data about one or more food products on the main conveying surface within a sensor range of the sensor. The controller is signal-connected to the electronic sensor and the robot. The controller is configured to receive data captured by the sensor and is configured to instruct the robot to move a food product to a destination position. The robot is configured to reposition one or more food products on the conveying surface according to instructions sent by the controller. The robot has a longitudinal and a lateral working range. The food product may include formed meat patties or sliced meat or cheese products.

Abstract: A shuttle system including a main conveyor for transporting food products in a longitudinal direction, a supply of open top containers displaced along a longitudinal direction and movable in the longitudinal direction into a filling station. The shuttle system includes a shuttle robot for moving food products from the main conveyor to an open top container in the filling station. A sensor for receiving food product position data and a controller receiving data from the sensor and for instructing operation of the robot.

Abstract: Salad spinning assembly with a top bowl, a bottom bowl, an inner salad holding top bowl, an inner salad holding bottom bowl, a water absorbing sponge member, a pair of sliding bowl locking members, two pairs of spin strings, a pair of pull handles and an upper bowl to lower bowl gasket. The inner bowls having a plurality of water releasing apertures. The inner bowls nest within the outer bowls so that there is a gap between them. Pull strings are attached to the central outer portion of each outer bowl. When a user fills the salad holding bowls with salad greens and then places them within the outer top and bottom bowls and locks the bowls together, the user can twist the strings and then proceed to pull and release the pull handles to create a bowl spinning effect forcing excess water droplets to be absorbed by the sponge.

Abstract: The invention is directed to a food manufacturing apparatus comprising a feed system for inputting a plurality of materials, an extruder and a cutting assembly. The extruder comprises a pump system and a rotating extrusion die removably connected to the pump system, wherein the rotating extrusion die comprises at least one product channel for receiving and extruding the plurality of materials. The cutting assembly comprises at least one groove and a wire attached through the groove. The feed system is attached to the extruder and the cutting assembly is located at a position to cut the extruded plurality of materials with the wire from the rotating extrusion die.

Abstract: A food preparation apparatus is provided, the apparatus comprises: a main frame having a central opening for receiving a food preparation implement and having opposing ends; and at least one interchangeable food preparation implement designed to be inserted within the central opening and locked onto the main frame during usage and being removable for cleaning and storage during non-use, the food preparation implement is selected from a group consisting of mandolins, graters, cutting devices, potato fry cutters, slicers, corers, peelers, pressing devices, food mashers, food presses and mixtures thereof.

Abstract: A method and device for assessing end point of cooking of dhal and rice with good reproducibility are disclosed. Pulses are generally consumed as dhals after cooking to soft texture. Measurement of end point of cooking of dhals, rice etc is very subjective and current methods are not very satisfactory. An innovative device and an objective method for carrying out the same were developed. This works on the principle of determining the “spread area” during progressive cooking for dhals as well as rice, and reading the cooking time form a graph plotted. The device developed for the purpose can be used to exert the desired force for pressing the cooked grain and the area to which the grain spreads is determined by counting the number of squares from an appropriate graph sheet as “spread area” is plotted against the period of cooking a progressive increase was observed.

Abstract: A food mixer (1) with a container (3) with side walls (3a) and a bottom (3) is described. The food mixer (1) contains a mixing screw (5) rotating about an axis (5?) extending essentially perpendicularly to the bottom (3b). A support surface (7d) is assigned to the mixing screw and strokes over the bottom (3b) with a leading edge (7a), a flow guiding body (8, 108, 208, 308, 408) projecting upwards from the support surface (7d). To improve and facilitate in a constructionally simple manner a measuring out process, it is suggested to provide the flow guiding body (8, 108, 208, 308, 408) with a guiding surface (10, 210, 310) essentially facing radially outwards which is provided with a point (9) directed to the leading edge (7a) and resting on the support surface (7d) and extends with an increasing height (h) above the support surface (7d) backwards in the sense of rotation (D).

Abstract: A food warming apparatus includes one or more heating compartments that can hold one or more trays, each covered by a cover, each tray containing previously cooked food portions. One or more supports are disposed inside a heating compartment. A support includes one or more guide members and one or more stop members. A cover includes one or more engagement sections. Without a tray, the cover rests on the one or more stop members. When a tray is inserted into the receiving space defined by the cover and the support, the cover is lifted. The one or more engagement sections engage the one or more guide members to guide the upward motion of the cover. The cover then rests on the tray to at least partially block an open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained therein.