Abstract: Apparatus, system and method for cold pressing juice from a food including a food delivery chute, a food grinder, and a pressing chamber which may removably fit together as a single, stand-alone unit.

Abstract: Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems can include any suitable component, in some cases, they include a needleless spray nozzle head that injects injectade into food without requiring the head to contact the food. In some cases, the head comprises an elongated needleless spray bar that defines multiple internal fluid channels that extend from a first end to a second end of the spray bar. In some cases, the head comprises a manifold system with a first manifold portion at the first end and a second manifold portion at the second end of the spray bar. In some cases, the first manifold portion directs the injectade towards the second end, and the second manifold portion directs the injectade towards the first end of the elongated needleless spray bar. Other implementations are described.

Abstract: A machine for injecting brine into meat pieces includes a conveyor having a support surface for conveying meat pieces in a forward step by step movement, each step having a predetermined length, first and second injection heads consecutively arranged over the conveyor relative to the forward direction, each injection head having an array of injection needles covering a whole width of the conveyor support surface. A length of the conveyor support surface corresponds to the predetermined length of the steps of the conveyor step by step movement, head driving device for alternately reciprocating the injection heads between an upper position, enabling the meat pieces to pass under the injection heads, and a lower position, where the injection needles are stuck into the meat pieces located under the injection heads, and brine supplying device supplying brine to the injection needles at least when the injection heads are at their lower position.

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: The invention is related to an apparatus and method for controlling a steam flaking operation. In an embodiment, the invention is a steam flaking system including at least one sensor to measure the flow of material in the steam flaking system, a steam chest, a peg feeder, disposed at the bottom of the steam chest, and an automatic control unit, wherein the automatic control unit receives data from the at least one sensor and controls the peg feeder. In an embodiment, the invention is a steam flaking system including a steam chest, at least one sensor to measure the flow of material in the steam chest, a peg feeder, and an automatic control unit, wherein the automatic control unit receives data from the at least one sensor and controls the peg feeder.

Abstract: A machine for injecting fluids into meat or fish products includes an injection head with parallel hollow needles that can be retracted by a contrast elastic device, provided to be lifted and lowered in relation to a conveyor for conveying products, each needle having an inlet opening leading into its cannula that can be located in a pressurized fluid injection chamber having a fluid inlet, the chamber being formed by a block with longitudinal ducts interconnected by ducts and a plurality of transverse ducts for the passage of the needles intersecting the longitudinal ducts, each duct including sleeves provided with seals, the block being detachable from a housing for the head and fixed by oscillating plates, one for guiding the needles and the other carrying a plurality of cylinders supplying the contrast elastic device.

Abstract: A machine for injecting liquids is disclosed including use of at least one air pump in fluid communication with at least one injection head having apertures for nozzles. High-pressure injectate flows from the air pump into the head, preferably through a threadlessly mounted filter located within the injection head. To further minimize contamination, fluid that enters the injection head will not contact any threading present in either the head or the nozzles. An air pressure regulator is included to ensure a steady stream of injectate of a desired pressure is delivered to an injection subject via each injection head and also helping to eliminate hesitation in delivery of the fluid by the air pump. Cleaning of the machine is simplified by moving sensitive components into a sealed enclosure, removing them from a wet working environment.

Abstract: A by-pass control system for a meat injection system has a variable speed pump that transports fluid to a meat injection machine. Excess fluid is transported to a by-pass control valve. The valve has a moveable piston disposed therein that separates the valve into a fluid chamber and an air chamber. The piston moves back and forth based on the relationship between fluid pressure and air pressure. Sensors are disposed within or through the lid or the valve to sense the position of the piston. A controller is connected to the sensors and the variable speed pump and adjusts the speed of the pump based on the position of the piston.

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: An antimicrobial treatment method for treatment of solid and semisolid foods in industrial food transport systems is provided. For solid and semisolid food applications, the method and related apparatus comprises a conveyor-based transport system in which antimicrobial additives are added to food packaging. The additives are metered into the packages using optical sensors to identify the size of packages, the amount of additive to be administered, and when such packages are in position to receive administration of the additives. The method is capable of realizing greater than 3 log reductions in live microbes in foodstuffs. The technology may also be used to apply any liquid or semi-solid additive or ingredient into packaging, including in nonfood applications such as medical equipment manufacturing.

Abstract: A device for applying salt and melted butter into popcorn which comprises a perforated straw-like component having a sealed lower end. A funnel component is integral with an upper end of the perforated straw-like component. When the perforated straw-like component is inserted into the popcorn, salt and melted butter will be poured into the funnel component and flow out through the perforated straw-like component into the popcorn.

Abstract: One aspect of the present invention provides a continuous process for producing a fruit and/or vegetable paste comprising separating a continuous stream of fruit and/or vegetable juice into a low solids serum stream and a high solids pulp stream and concentrating the serum stream in a concentrator before recombining it with the pulp stream to produce a recombined stream; wherein the Brix concentration of the recombined stream is automatically adjusted to a constant level by combining the concentrated serum stream, the pulp stream and/or the recombined stream with an adjustable amount of a diluent stream and by automatically adjusting the flow rate of the diluent stream to compensate for fluctuations in the Brix concentration of the pulp stream and/or the concentrated serum stream. The invention also provides a plant for the production of a fruit and/or vegetable paste that can suitably be used to operate the aforementioned continuous process.

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: The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat products, and reveals those characteristics which are relevant for the process of preparation of said meat products suspension, to be later aggregated on larger sized meat products, as well as those characteristics which are relevant for said injection process. The main object of the present invention is to increase the final product green weight without incurring loss of flavor, shortening of shelf life, nutritional value or texture, making feasible the incorporation of smaller size pieces to a product featuring a higher commercial value. The term meat products is herein used meaning those products extracted from poultry, fish, cattle, pork, sheep, etc.

Abstract: A method for producing feedstuff, in particular pelletized feedstuff for chicken and pigs includes thermally holding pellets at a pellet press output and in post-conditioning said pellets in a rear container (6). Afterwards, the pellets come from the rear container (6) to a mixer (7), wherein liquids can be added without cooling. Drying and cooling are carried out afterwards, the pellets being transferred to a crumbler.

Abstract: A method and apparatus for controlling efficacy of a food processing system. The method includes, responsive to receiving set points from an automatic expert system, operating an adaptive controller to perform steps including comparing the set points from the automatic expert system to process variables for the food processing system. The steps also include generating an error signal indicating a difference between the compared process variables and the set points and adjusting control settings for the food processing system using the error signal and one or more control parameters. The adaptive controller is configured to automatically modify the control parameters in response to a detected change in at least one of the set points and the process variables.

Abstract: A machine for injecting liquids is disclosed including use of at least one air pump in fluid communication with at least one injection head having apertures for nozzles. High-pressure injectate flows from the air pump into the head, preferably through a threadlessly mounted filter located within the injection head. To further minimize contamination, fluid that enters the injection head will not contact any threading present in either the head or the nozzles. An air pressure regulator is included to ensure a steady stream of injectate of a desired pressure is delivered to an injection subject via each injection head and also helping to eliminate hesitation in delivery of the fluid by the air pump. Cleaning of the machine is simplified by moving sensitive components into a sealed enclosure, removing them from a wet working environment.

Abstract: The invention relates to a head having multiple retractable needles for injecting pieces of meat and the injecting needle for same, said head comprising a liquid supply chamber. Injecting needles (4) extend through the supply chamber. Said needles are provided with a penetration point (14), a passage (12), which communicates with the injection openings (15) located close to the point (14), and distal end (18), far from the point (14), which is provided with a limiting piece (17). The distal end (18) is disposed opposite elastic retaining means that can be used to draw the needle back if said needle comes into contact with a bone in the piece of meat to be injected. The supply chamber comprises numerous parallel, interconnected and elongated conduits (3) through which certain sections (4a) of the needles (4) can be guided to slide.

Abstract: A cooking apparatus (100) includes a housing (102), a food supporting structure (202), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube (114) ends in a plurality of nozzles (206) spaced from each other and above the food supporting structure. A pump (110) is selectively activated by an electronic control circuit to inject a basting liquid into the delivery tube from a supply tube (112). By periodically activating the pump, a basting liquid is applied to food.

Abstract: The present invention provides systems for the injection delivery of at least two fluid doses to a small bird by penetrating the skin of the recipient bird with at least two injection needles. It is then possible to simultaneously inject drugs, or other fluid vaccines that do not mix well or whose mixture would be detrimental to the stability or efficacy of the active ingredients therein. The present invention provides a novel injection needle support for connecting the injection needles to dose distributors and fluid supply containers while maintaining the injection ends of the injection needles in a substantially parallel arrangement. The injection needle support typically is attached to a carrier connected to an actuator, an actuator power source and a switch mechanism wherein the actuator, when activated, can reciprocally move the carrier and injection support toward and away from an injection position.

Abstract: A machine for injecting liquids. An air booster pump is adapted to receive injectate. The air booster pump is in fluid communication with one or more heads having apertures for nozzles. A hollow tube is preferably, but not necessarily, located within each head and is in fluid communication with the air booster pump. Injectate flows from the air booster pump into the head, preferably through the apertures in the wall of the hollow tube. Preferably, but not necessarily, the head is designed so that upon installation one point of the inside of the head will be at the highest elevation. Near such point the head has an escape aperture so that any gas within the injectate that enters the head will tend to flow to and through such escape aperture. Furthermore, a return line preferably, but not necessarily, takes injectate that flows through the escape aperture to the low-pressure side of the air booster pump.

Abstract: A rice polisher for polishing rice, which is a preprocess necessary for producing pre-white rice having a favorable taste by using a small amount of water, a pre-polished rice producing apparatus that uses the rice polisher, a leveling device capable of uniformly leveling grains, and a pre-polished rice producing facility. The rice polisher includes a grain-lifting spiral for transporting white rice above from below, a water-pouring port for pouring polishing water, the water-pouring port being disposed at a head portion, a discharge port for discharging the white rice, the discharge port being disposed at the head portion, and a rice-polishing roll for polishing rice by agitating together with the polishing water poured from the water-pouring port the white rice pressurized by transportation by the grain-lifting spiral, with the polisher discharging from the discharge port the white rice that has been polished.

Abstract: A sprinkler for a fermenting system comprises a nozzle having an inlet opening and an outlet opening with a support arm having a first end attached to the nozzle. The support arm is shaped in a fashion to position a second end of the support arm substantially centered below the outlet opening of the nozzle. A plurality of vanes form a vane structure which is rotatably attached to the second end of the support arm. It has an axis of rotation through the center of the inlet opening and outlet opening. A conical shaped structure is attached to the center of the top planar surface of the vane structure.

Abstract: A device for cheaply and quickly thawing frozen food and particularly frozen meat. A container impervious to water has a quick-release connection for connection to a pump. A second container for holding frozen food is immersed in the first container. The second container will have bores so that water will freely circulate from the first container to the second container. The pump recirculates water through both containers equalizing the water temperature in the container and more quickly thawing frozen food submerged within the water in the second container. A single pump may be connected to more than one water reservoir container making it possible to simply and quickly increase food thawing capacity by simply adding extra containers depending on the amount of frozen food to be thawed.

Abstract: Pale, soft and exudative parts of bodies of meat are rendered substantially indistinguishable from other parts of the meat bodies by massaging a brine or marinade into the meat utilizing a paddle massager in which the lifting sides of the paddle are provided with formations, e.g bars, which promote the lifting action. The opposite sides of the paddles may remain smooth.

Abstract: A cooking apparatus (100) includes a housing (102), a food supporting structure (202), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube (114) ends in a plurality of nozzles (206) spaced from each other and above the food supporting structure. A pump (110) is selectively activated by an electronic control circuit to inject a basting liquid into the delivery tube from a supply tube (112). By periodically activating the pump, a basting liquid is applied to food.

Abstract: An apparatus for controlled hydration and continuous full absorption cooking of a bed of particulate food product, the apparatus comprising a substantially horizontal vessel (12) in which the hydration and cooking process takes place, having an inlet end (14) and an inlet port (16) for introducing food product into the vessel, an outlet end (18) and an outlet port (20) for the discharge of the food product, an upper portion (22), and at least one trough portion (24); a loading device (38) for introducing food product into the vessel; a conveying device (30) for moving food product from the inlet end to the outlet end of the vessel during the hydration and cooking process; a hydration device (47) for hydration and cooking the food product during the transit by the conveying device from the inlet end to the outlet end of the vessel, the hydration device delivering water to the surfaces of the food product so that the food product is exposed to water at substantially its rate of absorption during the hydration a

Abstract: The present invention provides a needle for injecting substances into food products, and a method of making such needles, such devices comprising a generally tubular body having a pointed end and a second end, an axial duct in the tubular body, openings located on the tubular body near the first and second ends, and an insert located in the axial duct between the second end of the tubular body and the opening located near the second end of the tubular body, whereby material is prevented from being deposited in the axial duct between the second end of the tubular body and the opening located near the second end of the tubular body.

Abstract: A grain moisture measuring apparatus and method for measuring the moisture content of the grain as the grain moves through a grain conditioning system in which moisture is applied to the grain at a first location. The grain moisture measuring apparatus includes a sample extraction mechanism located at a point downstream from the first location where moisture is applied to the grain. The sample extraction mechanism extracts a sample of grain from the grain moving through the grain conditioning system. A grinding mechanism is connected to the sample extraction mechanism with the grain sample being transferred to the grinding mechanism which then grinds the sample to physically alter the sample. The apparatus further includes a moisture sensor positioned adjacent the grinding mechanism wherein the sample of grain is transferred to a location adjacent the moisture sensor after the grain sample is ground so that the moisture sensor measures the moisture content of the grain sample.

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 continuous high-speed pickle injector is provided with improved productivity that can inject a liquid substance such as brine for curing, seasoning or the like into a block of meat such as pork, beef, livestock meat and the like continuously, and disperse the liquid substance uniformly. A pickle injector which can inject a liquid substance such as brine for curing and the like into a block of meat being conveyed continuously while gradually raising the injection pressure from 0 or a low pressure includes two or more injecting sections being able to repeat an injecting operation, that is, from the start to the completion of the injection of a liquid substance. The two or more injecting sections inject a liquid substance while moving at a speed synchronized with the conveying speed of a block of meat continuously being conveyed during the operation of injection. The timing of the injecting operation for each injecting section is controlled.

Abstract: A method and apparatus provides infusing marinating liquids into foods in a relatively short period of time to enhance the flavor of said foods. The method uses air pressure above atmospheric to force marinating liquid into the foods. The foods are submerged in the marinade and the air pressure forces the marinade into the submerged foods. Air pressure and time of pressurization is electronically controlled and can be based upon the weight of the food to be marinated. The apparatus includes a sealed vessel for holding the food and marinate and electronic controls that set and manage a pump to control the pressure and duration of pressurization to insure adequate penetration of the marinating liquid into the food.

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 bulk density sampling method and device whereby formed product is flowed through a vertically disposed passage of pre-determined size. The passage is temporarily obstructed to collect and weigh a known volume of product upon which to base a calculation of bulk density and the generation of a control signal for regulating a multi-tasking processor to constantly monitor, control, and display speed, head gap position, temperature, feed rate and target moisture.

Abstract: Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14 and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output pump (52) through fruit which is placed within the tanks to cause the fruit to become saturated with sugar. In addition, the fruit is placed in a plumping liquid in the tanks prior to infusing and the infusing liquor will drive the plumping liquid in front of it. The fruit may be conditioned in various ways prior to placement in the tanks, which conditioning may remove fruit juice from the fruit, the fruit juice being collected in a tank (36) for subsequent use. Alternatively, if fruit juice is not removed from the fruit during a conditioning process, fruit juice is extracted from the downstream portion of the plumping liquid.

Abstract: A tomato peel material acidification system (10) including a receiving tank (32), a pump (36), acid injection devices (46, 48), mixing devices (38, 39), and a return line (52) for recirculating tomato peel material with an acid level that is too high. PH sensor probes (56, 58, 60) test the pH level of the tomato peel and acid mixture and appropriate controls direct the opening and closing of valves (50, 51, 54, 55) to re-direct the mixture back into the receiving tank.

Abstract: A method and apparatus for incorporating fatty matter into granulated feed products such as extrudates, pellets and expander pellets with a fat-supplying liquid. Pellets produced in the extruder or expander of press (4) are dried in a dryer (5) and pass through an intermediate container (10) into a mixer (12). Using a metering pump (18) a predetermined amount of fat-supplying liquid is added to the mixer (12) and spread on the surface of product pieces through the mixing process. After a predetermined period of time a vacuum pump (20) generates a negative pressure in the mixer so as to evacuate the air from capillaries or pores of the product pieces.

Abstract: A tomato lye applicator (10) including a pre-heat apparatus (14) mounted to the shell (16) of applicator (10) for pre-heating tomatoes prior to submerging in a lye solution bath (28). Pre-heat apparatus (14) includes a conveyor (42) and steam connections (64, 66) for heating enclosure (40) so that as tomatoes move from inlet (18) to applicator inlet (20), the skins of the tomatoes are pre-heated an amount sufficient to enhance skin loosening by the lye solution.

Abstract: This invention relates to an apparatus and a method for hydrothermally processing a raw grain composition with steam in a conditioner as a preliminary step in the production of a pelletized feed product. More specifically, this invention is directed to an apparatus and a method for massing in-process grain composition in a chamber to enhance efficacy and efficiency of hydrothermal treatment and to improve the production rate and quality of pelletized feeds.

Abstract: The present invention intends to provide a method of injection into meat in which brine for curing or seasoning liquid is uniformly dispersed in a green meat efficiently and continuously without deteriorating a meat property; curing and seasoning can be accomplished without using a tumbling machine, a massage machine or the like for a long time; and the brine for curing and the seasoning liquid can be uniformly dispersed even if there is a difference of injection resistance in meat property. The object can be achieved by using a pickle injector which is provided with a high-pressure liquid generator constituted of a plunger pump or the like, a coherent stream injection nozzle for injecting the brine for curing and a pressure control mechanism which can raise an injection pressure gradually from 0 or a low pressure while injecting the liquid substance when the brine for curing is injected from the nozzle to the green meat. In addition, for pressure control, a servo motor or the like can be used.

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 machine for injecting fluid into a meat product has a frame and a meat injection station on the frame. An elongated conveyor is mounted on the frame for carrying a meat products towards and through the injection station. A motor is on the frame for operating the conveyor. A meat injection head on the frame is located at the injection station and includes a plurality of downwardly extending fluid injection needles. A fluid reservoir is mounted on the frame and is connected to a pump, with the pump also being connected to the needles. The motor is connected to a power train for moving the needles into and out of a meat product while it is being moved through the injection station by the conveyor. A bypass control circuit is on the frame and is connected to the pump and the reservoir for diverting fluid moving towards the needles from the pump in the reservoir when the needles are out of the meat product.

Abstract: Device for injecting fluids into foods, with at least one fluid chamber into which is fed the fluid under pressure, with several hollow needles which each are connected with the fluid chamber or one of the fluid chambers via a valve device and movable in such a way that they puncture the foods, and with a control instrument for operating the valve devices dependent on the needle movement, wherein the valve devices are arranged on a detachable or swivellable cover of the appropriate fluid chamber.

Abstract: A vitamin concentrate delivery system including a positive displacement pump having a pump drive and a pump controller, and a flow measurement or detection unit having a magnetic flow tube, a transmitter and a recording device to regulate the flow of liquid vitamin concentrates into food products. A method of adding the vitamin concentrates to the dairy products is also described.

Abstract: The apparatus comprises a control for intermittent operation of the reciprocating drive in such a manner, that the drive, taking the topmost position of the multi-needle injector as a point of departure, is started by receiving a synchronizing signal produced when the intermittent advancement of the production line stops in a correct position, after which the drive carries out a complete cycle of downward and upward movement of the multi-needle injector and stopping in said topmost position in readiness for a new synchronizing signal, the cycle time of the drive being shorter than the time of rest for the intermittent advancement of the production line, whereas the multi-needle injector is designed to cover a space in the direction of advancement of the production line corresponding to at least one advancement step for the intermittent advancement of the food product by the production line.

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: A device for and method of injecting a bale of ruminant material with a fluid is taught. The device includes a plurality of injection spikes for insertion into the bale. The spikes are attached to a support for supporting the spikes while they are inserted into the bale. The spikes are attached to the support by a resilient member. The device prevents the deformation of the spikes and thereby increases the useable life of the device over devices in which the spikes are rigidly mounted on a driving structure. The device further has injection drive which allows precise control over the amount of fluid being injected into the bale.

Abstract: Raw wheat grains are polished after being subjected to a first water addition and being tempered, and the polished wheat grains are ground after being subjected to a second water addition and being tempered. The first water addition is to cause the raw wheat grains to have a water content of 12-14%. The tempering of the raw wheat grains is performed for 16-36 hours so that the water sufficiently penetrate into the inside of the raw wheat grains. The method of flouring includes the steps of measuring a water content of the flour obtained by the grinding of the grains, comparing the amount of the measured water content with a predetermined target water content of the flour, and adjusting the amount of water to be added during the second water addition if there is a difference between the measured water content and the predetermined target water content.

Abstract: A method of injecting fluid into meat entails weighing the meat product, injecting it with fluid, weighing the injected meat product, determining the ratio between these weights, comparing that ratio with a target ratio, and adjusting the time that the needles penetrate the meat product so that the next meat product will have its weight ratio adjusted towards the target ratio if a variance with target ratio exists with respect to the first injected meat product.

Abstract: A machine for injecting fluid into a meat product has a frame and a meat injection station on the frame. An elongated conveyor is mounted on the frame for carrying a meat products towards and through the injection station. A motor is on the frame for operating the conveyor. A meat injection head on the frame is located at the injection station and includes a plurality of downwardly extending fluid injection needles. A fluid reservoir is mounted on the frame and is connected to a pump, with the pump also being connected to the needles. The motor is connected to a power train for moving the needles into and out of a meat product while it is being moved through the injection station by the conveyor. A bypass control circuit is on the frame and is connected to the pump and the reservoir for diverting fluid moving towards the needles from the pump in the reservoir when the needles are out of the meat product.