Abstract: The present invention comprises an improved device and method for automated cooking foods with a liquid such as water.

Abstract: A device for controlling fermentation and ensilagation of food for use with an apparatus for fermenting and ensilaging is disclosed. The device comprising a key input unit manually controlled by a user so as to set the rate of fermentation and the ripeness stage. A microprocessor controls the respective units in accordance with a preset program and in response to signals representing the present rate of fermentation and ripeness setting provided by the key input unit. A load control unit controls a heating unit and a cooling unit in response to a control signal applied thereto from the microprocessor and representing the present rate of fermentation and the ripeness stage. A temperature detecting unit detects the present temperature inside an ensilaging container and outputs a signal representing the detected temperature to the microprocessor.

Abstract: An apparatus for processing polished cereal to obtain no-bran cereal having a reduced size. The apparatus comprises a polished cereal processing section for removing bran remaining on surfaces of polished cereal by mixing granular material with the polished cereal so that the remaining bran is captured by the granular material, and separating the polished cereal with bran removed and the granular material with bran captured; and a granular material reprocessing section for reprocessing the granular material with bran captured and feeding back the reprocessed granular material to the polished cereal processing section for recycling the granular material. The granular material reprocessing section includes a screen tube for separating the granular material within a predetermined granularity range and a removing roller arranged to rotate in the screen tube for removing the bran captured on surfaces of the granular material fed into the screen tube.

Abstract: A food processor that is operable in a dough mixing mode and in at least one other mixing mode. When in the dough mixing mode, the mixing impeller is driven at a continuous speed in the range of about 1,400 to about 1,600 rpm and preferably form about 1,400 rpm to about 1,550 rpm. When in the other mixing mode, the impeller is driven at a speed in excess of 1,600 rpm. The impeller has a blade assembly with an upper blade and a lower blade that are offset vertically and sloped toward one another to thereby slice a relatively wide swath of the dough ball during mixing.

Abstract: A conveyer-belt sushi control system, in which an amount of sushi distributed by a conveyer belt can accurately be counted, is provided as follows. A plurality of menu stands are mounted on a conveyer-belt table. A menu stand is followed by a plate on which sushi of a kind described on the menu stand is arranged. When the menu stand passes near a sensor, the sensor detects information output from the menu stand (e.g. electric wave for specifying a kind of sushi passing by subsequent to the menu stand). The sensor counts the number of passing-by plates until it detects the next menu stand, enabling counting of the amount of sushi per kind.

Abstract: A marinating apparatus for marinating food products to induce flavoring agents into food products. The marinating apparatus includes a housing with a marinating compartment that has motorized supports for supporting a perforated food tray that permits the user to raise and lower the food in and out of the marinade. A heating element for warming the food, along with the necessary controls for activating it. A vacuum pump for evacuating the air from the marinating compartment and the associated controls. A timer device for controlling the process.

Abstract: A hermetic type of cooking vessel with numerous nozzles arranged therein, and conduits which open at these nozzles are connected to a cold water source, a hot water source, a seasoning liquid source, a steam source, a superheated steam source and a heated nitrogen source via associated switching means. With this vessel food material is heated evenly without agitating the food material; and automatically heated with this vessel and cooked with accuracy. Thus, the food material is showered with the heated seasoning liquid and other cooking gases and liquids, and the used seasoning liquid is collected from the bottom of the cooking vessel to be reheated. The so reheated seasoning liquid is made to return to the cooking vessel. The cooking vessel is equipped with a food material temperature sensor, a pressure sensor and such like.

Abstract: A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is reduced by at least 5 logs but insufficient that an albumen functionality of the egg measured in Haugh units is substantially less than the albumen functionality of a corresponding unpasteurized in-shell egg.

Abstract: A cooking appliance (100) comprising a housing (10) providing a cooking chamber (12), a cooking mechanism associated with the cooking chamber (12) for cooking food therein, and a peltier unit (20) arranged to alter the temperature of the interior of the cooking chamber (12). The peltier unit (20) comprises a peltier device (30) having first and second metal parts which form a junction therebetween and are associated with the interior and exterior of the cooking chamber (12) respectively. In a cooling mode, the peltier device (30) is operable to, upon the passage of an electrical current across the junction in one direction, absorb heat by the first metal part and liberate heat by the second metal part, such that the interior temperature of the chamber (12) may be lowered to facilitate the storage of perishable food.

Abstract: A portable batch pasteurizer for pasteurization or other heat treatment of contained fluids for consumption by animals or humans provides a heat transfer coil through which hot or cold fluids are pumped to heat or cool the fluid in which it is immersed. An impeller circulates the fluid in which the fluid is contained to ensure even heating or cooling.

Abstract: A method for producing tofu is disclosed which includes the step of detecting the concentration of a coagulant in soybean milk. The coagulant concentration is detected by a coagulant concentration detector disposed downstream of a stirring apparatus in a soybean milk transfer circuit. The amount of addition of the coagulant is controlled by a coagulant concentration adjuster in accordance with the coagulant concentration detected by the coagulant concentration detector. This enables the mass production of tofu having a bouncy taste and excellent flavor.

Abstract: A manufacturing apparatus produces defined lengths of meat or other filling materials for taquitos, enchiladas, burritos, and other rolled, wrapped, or folded tortilla foods. This apparatus includes a small, upper, filling conveyor that operates in parallel with a large, lower, tortilla conveyor. Other components include an extruder, nozzle, cutter, and various sensors that produce output signals indicating tortilla and filling position. Encoders are also provided to represent position and/or movement of at least the upper conveyor. According to the sensor outputs, a controller regulates operation of the upper conveyor, extruder, and cutter to produce and then accurately deposit segments of filling material upon tortillas as they pass by upon the lower conveyor. As needed, the controller (1) advances, reversed, and/or stops the upper conveyor, (2) directs the pump to start/stop filling production, and (3) regulates the cutter to cut extruded filling material.

Abstract: The present invention discloses a compound type kimchi storage device including an upper storage tank of an upper open/shut type and a lower storage tank of a front slide open/shut type as storage tanks for storing foods. The kimchi storage device for ripening and storing foods such as kimchi by selectively operating a compressor and a heater, includes: a casing composing an outward form of the device; at least one upper storage tank disposed at the inside of the casing for providing at least one upper storage chamber, an insulating material being filled between the casing and the storage tank; a door disposed at one side of the casing for opening and shutting the upper storage chamber; a drawer-type lower storage tank disposed below the upper storage tank for providing a lower storage chamber, a sidewall being positioned between the upper and lower storage tanks; and a driving chamber positioned adjacently to the lower storage tank, a compressor being installed in the driving chamber.

Abstract: A device and method for storing dough as the dough rises, wherein an indication is provided when the dough has risen to the proper volume. A batch of leavened dough is placed in a container. A lid is provided for covering the leavened dough in the container. The lid defines an aperture that extends through said lid. An alarm assembly is provided that is capable of providing a visual and/or an audible alarm when triggered. The alarm assembly is positionable on the lid, wherein the lid supports the alarm assembly over the leavened dough. A contact element is provided that rests upon the leavened dough within the container. The contact element rises with the dough and contacts the alarm assembly through the aperture in the lid when the leavened dough rises to a predetermined volume. When the contact element reaches the alarm assembly, the contact element triggers the alarm assembly. A person seeing and/or hearing the alarm therefore knows that the dough has risen to the proper amount.

Abstract: Provided is a device for treating a food product in order to reduce or eliminate the detrimental effects of the presence of oxygen which is in contact with the external surface of the product.

Abstract: An apparatus and method for microbial intervention and pasteurization of food product surfaces, especially produce. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food products to steam. After a controlled period of steam application, a chilled water source is used to bathe the food products. The method includes the steps of placing food in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food with chilled water for about 60 seconds.

Abstract: A plant for producing foodstuffs is particularly suited for use as a chocolate plant, and permits facilitated tailoring thereof for a particular production purpose by including at least two sections, at least a portion of which are mechanically independent of one another. The foodstuffs are advantageously processable and/or conveyable in product carriers, and optionally delivered from one section to another by transfer devices located therebetween. Optionally, intermediate storage devices may also be provided between the portion of the sections which are mechanically independent of one another.

Abstract: A rapid cycle household automatic breadmaker for producing bread has a total cycle time in the order of about one hour, including a kneading cycle of 10 minutes, a rise time cycle of twenty minutes and a baking cycle of thirty minutes. In producing a loaf of bread, the bread ingredients are preheated by hot water to a preheat temperature of about 49.degree. C. to 54.degree. C. and maintained at the preheat temperature for the duration of the kneading cycle and for at least a portion of the rise time. The bread dough is baked at a temperature of about 216.degree. C. to 232.degree. C. during the baking cycle.

Abstract: A temperature sensing device for a food storage container accurately detects the internal temperature of a storage chamber to achieve an accurate on/off control for heating and cooling cycles by minimizing a temperature fluctuation existing in the storage chamber. The temperature sensing device includes a temperature sensor to sense a temperature of the storage chamber and generate an electrical signal representative of the sensed temperature; a control unit, having a microprocessor, to control the cooling system based on the electrical signal generated by the temperature sensor; and a metallic fixing bracket for fixing the temperature sensor to the inner liner at a position near an inlet portion of an evaporator receiving a cooled refrigerant from a condenser, such that the temperature sensor is in close contact with the outer surface of an inner liner of the storage chamber, to establish a thermally conductive path between the inner liner and the temperature sensor.

Abstract: A conveyor moves food product, such as pies or cakes, within a cutting range of a knife positioning assembly. The knife positioning assembly supports an ultrasonic knife assembly which has a blade adapted for cutting the food product. The knife assembly is disposed above the conveyor and is moved to the food product in a cutting position therewith when the conveyor has the food product within the cutting range. The knife assembly is movable through at least two axes by the positioning assembly for positioning and cutting with the blade.

Abstract: An apparatus for processing (for example, mixing or refining) a chocolate mass, having partially cylindrical walls which form a conching vessel. At least one coaxial part extends within the vessel. The walls and the coaxial part perform a relative rotational motion due to a drive that drives either one or both. In this way, the walls are swept by shearing tools. For an increased heat dissipation, and to enable a higher input of energy, at least two tempering arrangements can be provided. Furthermore, a channel exposed to air can communicate with the vessel, and comprises a cleaning tool. Mixing tools and shearing tools can be located in close vicinity so that chocolate mass is fed from one tool to the other.

Abstract: Re-configurable modular food processing cells (10) consisting of rapidly re-configurable functional modules (50) are easily transported to any site for appropriate reconfiguration to process harvested crop material. Each cell (10) provides a shipping container-type enclosure (20), and is therefore highly transportable. Within each modular food processing cell are a plurality of functional modules (50), each module adapted for a specific food processing function, such as cleaning, grinding or filling or labeling containers. Transitional fixtures and fittings (80) allow the output of a first functional module to be input into a second functional module. A computer control system (30), carried by each cell (10), controls the operation of each module (50) by means of control circuitry (40) and video display instructions to the module operator personnel (16).

Abstract: An apparatus and method for determining a load size of a food product in a cooking device is described. The apparatus includes a carrier assembly for receiving a food product; a cooking vessel containing a cooking medium, for receiving the carrier assembly; a lid assembly for raising and lowering the carrier assembly; a weight-bearing portion for supporting the lid assembly and the carrier assembly; a load sensor placed on the weight-bearing portion so as to measure a weight of the carrier assembly, the load sensor providing an output signal; and a control device for receiving the output signal and determining cooking parameters for the food product.

Abstract: In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is introduced into the cooling chamber; the mass of a liquid cryogen which will suffice, when introduced into the cooling chamber and into contact with the product, to reduce the temperature of the mass of product to a first predetermined temperature below the melting point temperature of the coating material is calculated; the introduction of the calculated mass of liquid cryogen into the cooling chamber is controlled and the product is thereby cooled to the first predetermined temperature prior to application of a predetermined mass of coating material onto the cooled product to provide a coating thereon.

Abstract: A heat exchange apparatus for use in the production of sugar confectionery or for tempering chocolate including a vessel with a tubular heat transfer surface. The vessel defines an inlet and outlet higher than the inlet. Heat exchangers, such as steam jackets and modulating valves are provided for supplying heat to or removing heat from the heat transfer surface. A shaft is located longitudinally along the length of the vessel and is provided with at least one piston. The shaft is reciprocated in the vessel so that the product is agitated and substantially the entire heat transfer surface of the vessel is swept by the piston during each reciprocation cycle.

Abstract: A kimchi storage device capable of fast fermenting kimchi, and once kimchi has been adequately fermented, of functioning as a cold storage therefor includes a main body provided with a refrigeration unit and a plurality of kimchi storage chambers, a heater and an evaporator installed on inner side walls in each of the kimchi storage chambers, at least one high and one low temperature sensors in each of the kimchi storage chambers and a control unit for controlling the evaporator and the heater in each of the kimchi storage chambers.

Abstract: An apparatus for processing (for example, mixing or refining) a chocolate mass, having partially cylindrical walls which form a conching vessel. At least one coaxial part extends within the vessel. The walls and the coaxial part perform a relative rotational motion due to a drive that drives either one or both. In this way, the walls are swept by shearing tools. For an increased heat dissipation, and to enable a higher input of energy, at least two tempering arrangements can be provided. Furthermore, a channel exposed to air can communicate with the vessel, and comprises a cleaning tool. Mixing tools and shearing tools can be located in close vicinity so that chocolate mass is fed from one tool to the other.

Abstract: An on-line method for the continuous generation of alkali metal salts includes continuously reacting a source of acidity, a liquid having a low pH value, with a source of alkalinity, a liquid having a high pH value, while continuously monitoring an electrical parameter of the resultant in salt which is indicative of its pH value. The monitored value is used to adjust the relative flow rates of the input liquids so as to dynamically maintain the pH value of the resultant salt within a predetermined range. In the apparatus, the input liquids can be continuously supplied to a reacting element and the conductance of the resultant salt monitored for purposes of providing feedback control signals to adjust one or more flow rates.

Abstract: A method of controlling the removal of peelings from a potato product in a peeling machine having abrasive rollers, a rotatable discharge gate, and a discharge conveyor includes providing a shadow-free lighting structure over the conveyor, taking photographs of product on the conveyor flowing under said lighting structure, determining the number of dark pixels in each photograph and passing that number to a processor, placing a defined value for the preferred number of dark pixels in the processor, comparing the determined number of dark pixels with the predetermined value of dark pixels, and adjusting the operation of the machine to increase or decrease the amount of peelings being removed to bring the number of dark pixels subsequently determined closely to the predetermined value of dark pixels. A product peeling machine has a high speed camera over the conveyor. A high speed camera is mounted over the conveyor to take photographs of groups of product moving with the conveyor.

Abstract: An automatic cooking machine is formed of housing and loading mechanisms for various food materials positioned at a specified interval, a transfer mechanism for transferring the food materials at the food material loading positions, and a control device for controlling the housing and loading mechanism and the transfer mechanism. In the machine, the foods are continuously prepared by repeating cycles, each including one transfer of a food material from one to subsequent food material loading positions and loading of the food material from one of the housing and loading mechanisms. In the control device, when a temporary stop instruction is input, the food manufacturing operation is not immediately stopped but stopped after the current cycle has finished in order to enable the operation to be resumed from the subsequent cycle using a temporary stop cancel instruction.

Abstract: In a method and an apparatus for refining chocolate mass within a trough, the trough contains at least one trough compartment wherein the chocolate mass is treated or conched. After entering the trough and after begin of operation of the machine, at least one additive, such as fat (cocoa butter), is added at a certain moment. Addition of the at least one additive is done into one compartment of the continuously operated conching machine. The composition of the chocolate mass is monitored after adding the additives by means of a spectrometer. An output signal of the spectrometer is used to control the added amount of the respective additive.

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: System for controlling the air composition within a storage room for breathing vegetable products. The storage room is connected to elements for controlling the oxygen content of the atmosphere in the storage room and comprises one or more sensors for sensing the air composition in the storage room. A processor is available for receiving the sensor signals and supplying control signals to oxygen content controlling elements. Furthermore the storage room comprises sensors for determining the development of metabolites in the vegetable products at the transfer of normal breathing to fermentation. The processor based on the signals, delivered by the sensors, controls the oxygen content controlling elements such that the vegetable products are stored in an air composition in which the oxygen contents is as low as possible without fermentation occurring.

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: It is made up of a frame upon which travel trays that carry the fish to be seasoned with a given quantity of high salt content product, the system used to distribute this product consisting of a storage tank out of which falls the product upon a distribution hopper through a passage, being arranged inside the hopper a rotating roller with slots for the carriage of the seasoning product, which falls through the lower passage upon the fish arranged on the trays, being the profile of the slots similar to that of the fish that are located below on a tray in correspondence with the position of the slots, being the rotation speed of the driving motor used to actuate the roller determined by the weight of the trays containing the fish.

Abstract: An on-line method for the continuous generation of alkali metal salts includes continuously reacting a source of acidity, a liquid having a low pH value, with a source of alkalinity, a liquid having a high pH value, while continuously monitoring an electrical parameter of the resultant in salt which is indicative of its pH value. The monitored value is used to adjust the relative flow rates of the input liquids so as to dynamically maintain the pH value of the resultant salt within a predetermined range. In an apparatus, the input liquids can be continuously supplied to a reacting element and the conductance of the resultant salt monitored for purposes of providing feedback control signals to adjust one or more flow rates.

Abstract: For cleaning foodstuffs in the form of a bulk material, such as cereal grains, rice grains, soybeans, sunflower seeds, coffee beans, and the like, there is provided an optical sorting device (24, 24a, 24a') subsequent to a precleaning system (6), which enables sorting on the basis of color and/or size and/or shape. Each particle of the bulk material is allocated to a particle class determined by parameters and conveyed on a supporting surface transporting the bulk material to a reception area (43, 44, 45) for the respective particle class. To clean the bulk material, impurities and bad particles are sorted out of the product, with the product being partitioned into classes, if required.

Abstract: A self-contained automatic citric juice extracting and dispensing machine of the type of public service machines dispensing consumable liquid and solid products. The citric juice extracting and dispensing machine is based on an electronic circuit having a microprocessor, which controls a series of devices, which provide for the sorting and allocation of citric fruits. When reaching an internal squeezer, the citric fruits are mechanically cut and squeezed. The amount of juice selected by a user is received in a cup provided by the machine. The machine internally provides for both the expulsion of residue and waste as well as the internal cleaning and washing of the parts soiled by the extracting operation or passage of the juice.

Abstract: In the automatic cooking apparatus of the present invention, when a conveyor start signal is received from a master control section, a CPU uses a foodstuff detecting sensor to detect whether a predetermined amount of a foodstuff is stored in a storage and transfer device. If the detecting sensor detects an amount less than the predetermined amount of the foodstuff, the CPU operates a refill section for a predetermined period of time to refill the foodstuff, and then stops this process. When a transfer operation start signal is received from the master control section, the CPU operates a transfer section for a predetermined period of time to supply the foodstuff to a taco on the conveyor. Accordingly, refilling the foodstuff is executed only when the conveyor is started to thereby facilitate the apparatus to operate reliably.

Abstract: The invention relates to a multiple-row egg breaking and separating machine in which the egg contents and egg shells are passed adjacent one another through an inspection station at which the contents of the egg can be rejected because the shell or contents are contaminated, defective or abnormal. The present invention is particularly useful for high-speed breaking operations, yet still allows the inspector to view all the parts of the eggs for possible rejection of the egg contents. The present invention is particularly suited for automatic scanning of egg shells and contents, and eliminates possible U.S. Food and Drug Administration (FDA) objections to prior art multiple-row egg breaking machines.

Abstract: A vegetable freshness sensor production method and a freshness keeping device using the sensor are disclosed. The sensor senses gases generated by vegetables, thus to not only sense freshness of the vegetables but also sense decayed state of the vegetables. The vegetable freshness keeping device appropriately controls temperature, pressure, humidity, O.sub.2 /CO.sub.2 and quantity of anion in the vegetable store room in accordance with sensing result of the sensor, thus to keep freshness of the vegetables for a long time. In order to produce the gas sensor, a mixture of a metal catalyst and a sensing material is calcinated and mixed with an organic vehicle, thus to form a paste. The paste is coated on an electrode surface of an alumina substrate, thus to form a sensing layer on the substrate. The substrate, after being sintered, is subjected to a wire bonding and to a packaging, thus to form the gas sensor.

Abstract: A control system for a kimchi fermentor using a kimchi curing sensor constructed to detect gas bubbles and count the number of gas bubbles produced. For mass production of kimchi or other naturally fermenting foods, the control system includes a microprocessor for operating a heater, cooler, and agitator mounted in one or more kimchi barrels in response to a stored program. In another embodiment, the kimchi fermentor is adapted to a home refrigerator, controlling the compressor and fan of the refrigerator in lieu of said cooler and agitator. The microprocessor receives signals from the kimchi curing sensor and a temperatures sensor, and in response generates control signals to maintain a constant temperature until a desired degree of fermentation is reached, whereupon the microprocessor maintains a storage temperature. A fermentation mode is selectable by the user, and the microprocessor displays its current operation mode.

Abstract: An apparatus for controlling a kimchi storage temperature in a refrigerator such that it is equal to the atmospheric temperature in the winter season. The control apparatus includes a chaos signal pattern storing unit for storing a chaos signal pattern corresponding to an atmospheric temperature variation pattern, and a microprocessor for fetching a chaos signal value previously stored in the chaos signal pattern storing unit and comparing a sensing signal value indicative of a temperature of a kimchi seasoning chamber equipped in the refrigerator with the fetched chaos signal value, and controlling the kimchi seasoning chamber temperature on the basis of the result of the comparison.

Abstract: A method and an apparatus for continuous tempering of in particular a chocolate mass which passes through a cooling zone (A) having a final crystal formation area (K) and a subsequent reheating zone (G). The cooling medium flow, which overflows the crystal formation area (K), is controlled in response to measured values of the temperature of the chocolate mass at the crystal formation area. This ensures that the heat energy transport from the chocolate mass is continuously adapted to the instantaneous requirement, irrespective of the inlet temperature of the mass and the flowing chocolate mass amount per unit of time. It is hereby surprisingly possible to make a tempered chocolate mass having a predetermined constant content of stable beta crystals.

Abstract: The present invention provides an apparatus capable of producing different kinds of foods, the apparatus comprising plural number of processing devices, each having a specific function for treating or holding food materials, and one or more carrier vessels for transporting the food materials from one processing device to another, the carrier vessels having multiple functions and at least one compartment for holding the food materials treated or held in the processing devices. The apparatus is capable of producing different kinds of food products by instructing the carrier vessels to transfer food materials from one device to another according to the process requirements of the desired end products. The carrier vessel has a memory device that holds the information of the locations of devices from and to which the carrier vessels are instructed to transfer food materials.

Abstract: The present invention concerns a method and an apparatus (1) for continuous tempering of chocolate-like masses, said apparatus (1) comprising at least two cooling zones (Z1, Zk) and a subsequent reheating zone (Z2) for the mass. Each of the zones has its own separately controllable cooling medium circuit and heating medium circuit, respectively (10, 11 and 12, respectively) for controlling temperature and/or flow amount of the cooling medium and the heating medium. A first cooling zone (Z1) comprises initial and final cooling surfaces (A1' and A1"), between which the cooling surfaces (Ak) of a second cooling zone (Zk) are positioned, seen in the flow direction (M) of the mass. In operation, the cooling surfaces (Ak) of the second cooling zone (Zk) can constitute the crystallization zone. It is hereby possible to control the tempering process and in particular the heat energy transport in a defined zone, such as the crystallization zone, to obtain a predetermined number of stable .beta.-crystals in the mass.

Abstract: A multiplicity of variable density fluid streams, each having been processed to yield individual fluid streams of desired densities, are combined in a manner to achieve controlled ratios of each stream as determined by a recipe structure to produce a final mixture of a desired density. This system further allows injection of solids or other pumpable fluids utilizing the same overall control equipment, compensating for displacement to again yield a final mixture to meet a desired weight per unit volume. This system may be utilized to manufacture a variety of products, especially edible foods such as frozen toppings, marshmallows, ice creams and other comestibles. The overall control system hardware may be extended to further control related aspects of process equipment such as heat exchange functions, flowrate, level, pressure, and the like, as may be required to achieve economical utilization of the microprocessor capabilities.

Abstract: A refrigerator includes a first and second compartments which are cooled by first and second heat exchangers, respectively, of a cooling system. The first heat exchanger includes upstream and downstream heat exchanger sections. A first valve is arranged for conducting refrigerant from the upstream heat exchanger section either to the downstream heat exchanger section or to a second valve disposed upstream of the second heat exchange. The second valve can conduct the refrigerant either to the second heat exchange or to a compressor of the cooling system. By a selected actuation of the first valve, the first compartment can be used as a freezing compartment or a refrigeration compartment. By a selected actuation of the second valve, the second compartment can be used as a refrigeration compartment, or not cooled at all. If the second compartment is not cooled, it can be heated for use as a food fermentation compartment.

Abstract: A method and system for processing cheese. The method comprises the steps of blending ground cheese with additional ingredients to form a blended cheese material, and cooking and then cooling that cheese material. The method further comprises the steps of measuring a moisture content of the blended cheese material, generating a signal representing that moisture content, and adjusting the moisture content of the blended cheese material to a preset level in response to the generated signal. The moisture content of the cheese product may be measured at any appropriate stage of the processing line. Preferably, the moisture content of the cheese material is measured by transmitting microwave signals across the cheese material, and measuring the phase shift in the transmitted microwave signals. Also, preferably, the moisture content of the cheese material is measured, and any necessary adjustments made, after that material has been cooked and cooled.

Abstract: A refrigerator with a kimchi seasoning and storing chamber separately mounted beneath a refrigerating chamber and adapted to season kimchi and maintain the freshness of kimchi and usable for purposes other than the kimchi seasoning and storing purpose.