Abstract: A meat injection machine has a fluid manifold with a plurality of fluid reservoirs, and a group of injection needles associated with each reservoir. Each needle is slidably mounted in a stripper tube which in turn is slidably mounted in the fluid manifold. A valve on the upper end of the stripper tube seats on a valve seat on the upper end of the needle. A stripper pad is mounted on the lower end of each stripper tube and slidably embraces the lower end of each needle. Each fluid reservoir has a fluid pressure regulator to adjust fluid pressure on each reservoir.

Abstract: A meat injection machine has a fluid manifold with a plurality of fluid reservoirs, and a group of injection needles associated with each reservoir. Each needle is slidably mounted in a stripper tube which in turn is slidably mounted in the fluid manifold. A valve on the upper end of the stripper tube seats on a valve seat on the upper end of the needle. A stripper pad is mounted on the lower end of each stripper tube and slidably embraces the lower end of each needle. Each fluid reservoir has a fluid pressure regulator to adjust fluid pressure on each reservoir. The method of injecting fluid into meat entails weighing the meat product, injecting it with fluid, weighing the injected meat product, comparing that weight with a target weight, and adjusting the fluid pressure in each reservoir so that the next meat product will have its injected weight adjusted towards the target weight if a weight variance with the target weight exists with respect to the first injected meat product.

Abstract: According to the invention, there is provided a pickle solution feeding system for feeding a pickle solution into injection needle means in a pickle solution injecting apparatus. The injection needle means is adapted to be thrust into raw meat for injecting the pickle solution thereinto. The pickle solution feeding system comprises a pickle solution making apparatus for making the pickle solution, and storage tank means for storing the pickle solution therein. First flow path means connects the pickle solution making apparatus to the storage tank means to direct the pickle solution into the storage tank means from the pickle solution making apparatus. The storage tank means includes chilling means for chilling the pickle solution therein. Vacuum means is connected to the storage tank means for making the storage tank means vacuous to remove bubbles from the pickle solution in the storage tank means.

Abstract: A method for the heat processing of foodstuff to improve the palatability thereof. A oven housing defines an oven chamber having a material inlet and a material outlet. A tubular structure extends between the material inlet and the material outlet for carrying the foodstuff during the cooking process. The tubular structure is preferably comprised as a bank of interconnected augers. Control of the speed of the auger assembly determines the duration during which the foodstuff is subject to the heat processing. A fluid conduit system provides heated gases to the oven housing for purposes of heat processing or cooking the foodstuff. A blower is connected to the fluid conduit for moving the gases. A heater module provides heated gases to the fluid conduit and controls the temperature thereof. A moisture conditioning apparatus can be used to control the moisture content of the incoming foodstuff thereby controlling all of the process variables for the heat processing of foodstuff.

Abstract: A process to separate insoluble solid portions from soluble liquid materials of fruits with increased performance and yield using a press (7) wherein water, is first supplied to a mill for crushing the fruit. The soluble materials are then separated from the solid portions as juice in the press (7). The relationship between water feed and fruit feed can be controlled by a of microprocessor (22). An apparatus for carrying out this process is also disclosed.

Abstract: According to the invention, there is provided an injection needle for injecting a processing solution such as a pickle solution into a food material in an apparatus for making a processed food. The injection needle comprises an elongated hollow pie including an opening end, the processing solution being fed into the hollow pipe. A tip is welded or press fitted into the opening end of the hollow pipe to thereby close the opening end. The tip includes a tapered outer surface extending from the opening end of the hollow pipe to the point of the tip to thrust the tip and the hollow pipe into the food material. The injection needle further comprises hole means formed in the tip, the hole means being communicated with the interior of the hollow pipe and opened to the tapered outer surface. Accordingly, the processing solution can be injected into the food material through the hole means in the tip.

Abstract: An automated process is provided for controlling process parameters, such as moisture content and grain feed rate, in a grain processing system. Control of process parameters may be provided by an automatic control system which receives signals from input devices, such as moisture sensors, and generates signals to control the parameters. The automatic control system may provide control signals that are feedback, feedforward, or a combination of feedback and feedforward control. Grain processing system components may include a grain conveyor, a wetting system, a steam chest, a flaking mill, a livestock pelletizer, and/or a cooler assembly.

Abstract: A massaging machine has a tank inclined to the horizontal and pressure-tight chute at the upper end for loading pieces of meat into the vessel and a chute at the lower end for discharging the massaged meat. The tank is supported by load cells on respective legs of a support and the paddles are designed, upon rotation, to urge the pieces of meat away from the discharge chute until the direction of the paddle shaft is reversed to allow discharge of the meat.

Abstract: A fluid dispenser for use in consistently depositing relatively thick and lumpy materials onto receiving surfaces which employs a supply path to a plurality of pump/valve combinations and a feedback pressure line to assure an adequate pressure at the point of deposit. There are positive displacement pumps which operate continuously through the plurality of valves with an additional feedback path to assure constant flow of the material.

Abstract: The invention proposes the damping of grain, for example, by creating a rotating layer (20) in a damping chamber (2) with the help of acceleration rotors (3). For this, the cross-section of the rotation chamber is designed to form an outer boundary around two or, preferably, three acceleration rotors (3, 3', 3"). In this way, the rotating layer is forced into an eccentric and spiralling motion within the damping chamber (2). Damping is carried out in a very gentle manner, so that there occurs hardly any abrasion and no grain damage. Additional advantages include a longer and controllable reaction period during damping, optimized preparation for milling and a shorter, controllable tempering period.

Abstract: A needle for the spray injection of brine into meat pieces. It comprises a tubular body (1) provided with an axial duct (2) with radial holes (3) being distributed along the tubular body of the needle and piercing its wall right through, having a diameter which is apt to assure the spraying of the brine under pressure. A holding end portion (4) is connected to an end of the body (1) and provided with a fastening zone (5), and a pointed tip (6) is connected to the other end of said body (1). An upper wall of the tip (6) connected to the lower end of the axial duct (2), comprises a plane (7) in the shape of an inclined trough or bowl whose profile shows a width which decreases from top to bottom, in such a way that its lower profile or bottom ends in a flushing connection with the lower part of the inner wall of the radial hole (3) which is closest to the needle pointed tip (6).

Abstract: This invention pertains to a process as well as an apparatus for the production of elongated pasta products, particularly lasagna, wherein the pasta products are formed via a pasta production apparatus in parallel lines, positioned on drying rods, dried and upon solidification, cut into packaging lengths and packed for consumer use. After cutting, the lasagna are moved, in series, via slides, and stacked in portions, of predeterminable numbers, at a conveyor. The conveyor preferably takes the form of a ring-type conveyor for the serial packaging of these portions, whereby inspections, additions and exact weight determination of these portions can be accomplished.

Abstract: An apparatus for the heat processing of foodstuff to improve the palatability thereof. The apparatus includes an oven housing defining an oven chamber having a material inlet and a material outlet. A tubular means extends between the material inlet and the material outlet for carrying the foodstuff during the cooking process. The tubular means is preferably comprised as a bank of interconnected augers. Control of the speed of the auger assembly determines the duration during which the foodstuff is subject to the heat processing. A fluid conduit system provides heated gases to the oven housing for purposes of heat processing or cooking the foodstuff. A blower is connected to the fluid conduit for moving the gases. A heater module provides heated gases to the fluid conduit and controls the temperature thereof. A moisture conditioning apparatus can be used to control the moisture content of the incoming foodstuff thereby controlling all of the process variables for the heat processing of foodstuff.

Abstract: An improved controller for a feed grain conditioning device is characterized by a microcontroller which operates valve actuator relays to control the delivery of moisture to feed grains in order to adjust the grain moisture content to a desired level. A software program controls the operation of the microcontroller. It includes a main program affording user interface and an interrupt program used to calculate the moisture flow necessary to attain the target moisture content in accordance with the moisture content of untreated grain and with the grain mass flow.

Abstract: The present invention relates to a method for the removal, addition, or exchange of marbling fat within meat pieces, an apparatus for practicing the method, and the meat product produced by practicing the method using the apparatus. The apparatus includes a reservoir tank, a temperature control for maintaining a constant, predetermined temperature within the reservoir tank, a hollow needle for piercing a raw meat workpiece, conduit for connecting the reservoir tank to the hollow needle, a reciprocating structure for reciprocating the hollow needle, a stage to hold the meat workpiece, and a die to remove fat which is adhered to the needle as the needle is reciprocated through the meat workpiece.

Abstract: As water binding to pieces of meat in a paddle massager increases, the resistance to rotation of the shaft, controlled by a frequency controller causes the speed to progressively drop as the torque input is maintained constant at a percentage of total available torque, thereby improving the water bonding without damage to the muscle tissue.

Abstract: According to the invention, there is provided a raw meat massaging apparatus including a container adapted to be charged with raw meat having a pickle solution injected thereinto, the container having the shape of rotary body. A frame extends longitudinally of the container, the container being supported by the frame for rotation about the longitudinal axis of the container. The frame includes container drive means for rotating the container about the longitudinal axis thereof for massaging, mixing and salting the raw meat. The frame is the type of a seesaw supported on a support means for rockingly movement thereabout, the support means extending substantially horizontally and widthwise of the frame and the container.

Abstract: Microwave oven apparatus includes provisions for adding moisture to foods being cooked in a microwave oven to reduce drying of the food during the cooking procedure. Different embodiments of a microwave oven include a microwave oven with mister elements, one mister element providing a cold mist and another mister embodiment providing a hot or steam mist derived from the heating of water in a reservoir of the microwave oven. A microwave oven may also include a water tray at the bottom of the oven, with water in the tray comprising the source of moisture for food being cooked in a dish within the oven. At the top of the oven, or above the mister elements, is a filter, preferably made of paper, or the like, through which moisture may permeate, but which prevents moisture condensing on the top of the microwave from falling onto the food in the form of droplets.

Abstract: According to the invention, there is provided a machine for treating raw meat, which comprises an injecting apparatus and a plurality of massaging apparatuses. The injecting apparatus includes injecting needle means adapted to be thrust into raw meat for injecting a pickle solution, and an outlet end from which the raw meat is discharged after injecting the pickle solution thereinto. The massaging apparatuses each includes a container adapted to be charged with the raw meat having the pickle solution injected thereinto for massaging, mixing and salting the same, and an inlet end adapted to receive the raw meat and direct the same into the container. The massaging apparatuses extend longitudinally of the injecting apparatus at a position downstream of the injecting apparatus, the massaging apparatuses being arranged side by side widthwise thereof.

Abstract: A device for injecting food products with a liquid, includes a support for the food pieces, a needle carrier placed above the support and movable in a vertical direction, injection needles fixed to the needle carrier and extending downward, feed means for supplying the liquid to each of the injection needles and at least one drive mechanism for driving the needle carrier in the vertical direction. In order to obtain uniform distribution of the liquid in the food pieces, the drive mechanism, which converts a rotational drive into a linear movement, has a number of freely selectable variables so that during the downward stroke the speed of the needle carrier is a constant as possible. This is achieved by equipping the drive mechanism with a planetary gear wheel system. Preferably, the planetary gear wheel system includes a sun-wheel and a planet wheel which have the same diameter and the same number of teeth.

Abstract: An apparatus and method of processing grain by raising the moisture content of the grain relative to a target level. As the grain is moved through a processing area, the moisture content and the mass flow of the grain are measured. Each measurement is converted to an electronic signal and the signals are fed to a programmable controller which blends the two signals and produces a single output control signal that is fed to a proportional control valve. The control valve acts responsive to the control signal to adjust the amount of moisture added to the grain at a wetting station. An additive such as a surfactant can be metered into the water supply.

Abstract: A method and device for injecting liquid substances such as brine or paste into a piece of meat. During injection, the piece of meat, which is conveyed over a row of spray nozzles, is held in contact with a row of the nozzles, preferably by means of a pressure roller. The rotational shaft of the roller is situated opposite the row of spray nozzles. This allows for deforming the meat to a slab of predetermined thickness and prevents the injection stream from being atomized prematurely, that is, outside the meat. This results in a homogeneous distribution of the brining liquid in the meat.

Abstract: A method and apparatus are disclosed for treating fresh fruit to prevent and retard the growth of fungus. The techniques of the invention include simultaneously scrubbing the fresh fruit while drenching with a falling liquid containing a fungicide. Large volumes of liquid are used and the liquid can be recycled. The liquid also removes dirt and debris and, while containing a rather small amount of fungicide, such amount is present in a concentration sufficient to apply a coating to the fruit at the end of the scrubbing step given proper pH control. The pH of the solution is controlled. During the scrubbing step, the fruit is continuously rotated to provide even fungicidal deposit.

Abstract: Frozen food is thawed automatically by disposing the food within a container having a trough disposed adjacent to a top of the container, the trough being connected to a drain, filling the container with water to a predetermined level, providing a controlled metered secondary flow of fresh water into the container so as to cause the water level to rise and flow into the trough, forcibly recirculating, using a pump, water in the container so as to produce sufficient water circulation to maintain a substantially even water temperature distribution therein and so as to produce sufficient agitation of the water to break loose small food particles from the frozen food immersed in the water such that the food particles and food-related oils and debris float to the surface of the water and are carried into the trough.

Abstract: A programmable controller controlled machine for extruding cellular food product between a rotory surface and a stationary surface, wherein the rotory surface is controllably repositioned between four axial positions relative to the stationary surface to obtain optimal product formation. Control is exerted over operating parameters in accordance with predetermined scales/ratios, at least some which can be adjusted during operation.

Abstract: Apparatus for the injection into meat sections of a cold milled particle reduction suspension of finely divided meat pieces in a liquid mixture, and having pump means on a container for pumping the suspension from the container at a constant pressure of a set point between about 30 and about 90 psi, to a plurality of injection needles, a support for supporting at least one meat section in registration with the injection needles; a movement device for reciprocating the needles towards, into, and away from the meat sections, smoothly curved conduits connecting from the needles, and, valves for opening and closing all the conduits simultaneously, the valves being normally closed prior to insertion, and being all openable simultaneously when at least some of the needles enter the meat sections, the pump being operable to pump the suspension of meat pieces through all the valves and all the injection needles at the pre-set pressure, whether the needles are located in a meat section or not, and thereby ejecting sus

Abstract: Method and apparatus that automatically monitors the level of moisture absorbed in and adsorbed on the grain flow after the addition of a liquid conditioner. A moisture sensor is located downstream from a liquid applicator head and is capable of accurately measuring the total moisture absorbed in and adsorbed on the grain flow while said grain flow is freshly wetted. By monitoring the moisture level of the grain after the wetting process, the actual level of moisture present in the grain that has been imparted by liquid application is detectable. Therefore, the moisture detection serves as a check on the wetting process and provides adjustment capabilities rendering the conditioning process and resulting moisture contents of the grain flow more accurate than if the moisture content of the grain is detected prior to application of the liquid.

Abstract: An improved vacuum tumble mixer (10) is provided, the mixer having a horizontal drum (11) with a cylindrical mid-section (12), frusto-conical or dished entry and discharge ends (13, 14), and entry and discharge openings (16, 17) axially into the ends, the drum (11) being rotatable in one direction to tumble products therein and rotatable in the other direction to discharge the contents from the dischage opening. A plurality of primary vanes (26) are secured helically to the interior of the mid-section (12) of the drum, the primary vanes having radial tumbling surfaces (27) to tumble the product and to move the product gently towards the entry end of the drum, the vanes (26) having opposed channel-shaped discharge surfaces (28) which progressively increase in height to convey the products in the drum to discharge chutes (31) that extend helically along the discharge end (14) of the drum to the discharge opening (17). A chilling system (50) can be provided with one or more CO.sub.

Abstract: An apparatus and method are provided for injecting bacon bellies or the like with a brine solution or other treatment fluid. A parameter of the belly or the like to be injected is determined at a location upstream of the injection site. This parameter is used to vary the amount of brine or the like which is injected into the belly or the like. By this approach, the quantity of fluid injected is tailored to the particular belly being injected, which achieves an improvement in the extent that bellies being processed deviate from a target fluid pickup value.

Abstract: A process for conditioning and compacting vegetable fodder prior to storage and shipment which comprises breaking standard-sized bales and adjusting the moisture level of the fodder to reduce pulverization during subsequent compacting and handling; while at the same time injecting mold inhibitors and nutritional additive before repackaging the fodder into more compact bales for shipment.

Abstract: Apparatus for controlled injection of treatment solution into slaughtered animals.

Abstract: A method and apparatus are disclosed for treating fresh fruit to prevent and retard the growth of fungus. The techniques of the invention include simultaneously scrubbing the fresh fruit while drenching with a falling liquid containing a fungicide. Large volumes of liquid are used and the liquid can be recycled. The liquid also removes dirt and debris and, while containing a rather small amount of fungicide, such amount is present in a concentration sufficient to apply a coating to the fruit at the end of the scrubbing step given proper pH control. The pH of the solution is controlled. During the scrubbing step, the fruit is continuously rotated to provide even fungicidal deposit.

Abstract: An apparatus for automatically increasing the moisture content of seed grain up to a target moisture content preparatory to planting in order to promote early germination of the seed grain. The apparatus includes a hopper for holding untreated seed grain, a grain conveying means for transfer of the grain from the hopper past a moisture sensing station, a seed grain wetting station, a mixing area, and a discharge chute for discharge of treated seed grain. The moisturizing medium can be water alone or water mixed with other suitable ingredients such as nutrients or a surfactant. At the moisture sensing station, the moisture of the untreated seed grain is continuously monitored. A calibrated moisture sensor generates an electronic signal proportionate to the moisture content of the seed grain. This signal is used to control the application rate of the wetting mixture.

Abstract: Brine, pickle or another liquid is injected into a piece of food through groups of hollow needles, which are plunged into various parts of said piece of food. Different amounts of liquid are injected through said groups of needles in dependency of estimated liquid absorbing characteristics of the respective parts of the piece of food, so as to obtain a substantially uniform distribution of the brine or liquid therein. Pressurized liquid may be supplied to each group of needles from a common source through a liquid valve, and the amount of liquid injected into the various parts of the piece of food may then be controlled by controlling the pressure of the liquid supplied to said group of needles by adjusting the valve. Such adjustment may be controlled by an electronic control device comprising a micro processor.

Abstract: This invention is an apparatus and method for automatically adjusting the moisture content of feed grains to a relatively constant target level. As the grain is transported into, or within the feed manufacturing process, a sample is diverted through a continuous flow moisture sensor. The sensor generates an electronic signal proportional to the moisture content of the grain. This signal is used to control the application rate of a surfactant--water mixture, or of water alone. The water may be either in the form of steam or, as a hot or cold liquid. The grain then enters a mixing or contact chamber, into which the water is metered at a rate that is proportional to the moisture content of the incoming grain. The treated grain will have a relatively constant moisture content, eliminating one of the largest variables in the manfuacturing of livestock feeds.

Abstract: An automatic control for an extruder has a temperature sensor which monitors the exit temperature of the extrudate and several pressure transducers which monitor the pressure within the extruder to control the cooking of the mash inside the extruder to ensure production of high quality extrudate. The controller monitors and controls the temperature and moisture content of the mash in the extruder by controlling the input of various ingredients and also the cooling or heating of the mash near the exit of the extruder through a heat exchanger.

Abstract: A method for controlling the water vapor content of recirculating air in a conveyorized convection oven for food products wherein the temperature of recirculating air is maintained at or above the desired temperature which the food product is to attain before exiting the oven. Recirculating air contacts water in a reservoir maintained at a temperature below the temperature of the recirculating air, but above the temperature of food products entering the oven.

Abstract: A permanent briquette for imparting flavor to food being cooked on gas and electric grills consisting of a permanent briquette saturated with a liquid smoke composition.

Abstract: An oven comprising a cabinet having a plurality of cooking cavities; air recirculating units for circulating air through each cooking cavity; humidity control apparatus for controlling humidity of air circulated through the cavity. Programmable controls regulate air flow through the recirculating units to provide controlled pulses of air of controlled temperature and humidity to provide a desired surface moisture content.

Abstract: In an apparatus for humidifying rice grains, a humidifying vessel has defined therewithin a substantially closed space and has a rice supply port and a rice discharge port. Rice grains are supplied into the humidifying vessel through the supply port, while gas is substantially prevented from escaping from the space within the humidifying vessel through the supply port. Rice grains are discharged from the humidifying vessel through the discharge port, while the gas is substantially prevented from escaping from the space within the humidifying vessel through the discharge port. Gas is forcibly delivered into the humidifying vessel to pressurize the space therewithin. Moisture is added to the rice grains within the pressurized space within the humidifying vessel. The moisture is added to the rice grains within the substantially closed space and, simultaneously, the moisture added to each rice grain is penetrated into an interior of the rice grain under pressure.

Abstract: Apparatus for sterilizing packed foods includes a sterilizing chamber for storing packed foods therein, a jet pipe mounted onthe interior upper portion of the sterilizing chamber for jetting mixture of steam and compressed air, an ejector having an inlet port, a suction port and an outlet port and connected at the outlet port to the jet pipe for generating a suction force through a flow of mixture of steam and compressed air, a steam line connected to the inlet port of the ejector for supplying steam thereto, a circulation line connected at one end to the interior lower portion of the sterilizing chamber and at the other end to the suction part of the ejector, a drain line connected to the bottom of the sterilizing chamber for exhausting a part of the mixture of steam and compressed air, a heat exchanger interposed between the sterilizing chamber and the drain line, and a compressed air line connected to the inlet port of the ejector through the heat exchanger.

Abstract: In order to produce pellets (22) in a pellet press following a recipe which is constantly being adjusted in order that the physical properties of the pellets are optimized in relation to the total production costs, a method is used where control is effected on the basis of a current sampling of the composition of the raw materials (28, 29) and of the pellets (37, 39), and on the basis of a current recording of the raw materials (30, 4, 5) and of the conditioning means (34, 38).In order to ensure this control a coordinating computer unit (23) is used with subordinate computer units for raw material control (24, 25), economy control (42), pellet manufacturing (26) and stock control (27), which produce signals to the coordinating computer unit (23) in order that same may be adjusted (45, 48) on a constant basis, whereafter the pellets are manufactured.

Abstract: A non-contacting infrared temperature sensor is utilized in a control system for a pelleting apparatus to sense the temperature of the rotating die within the pellet mill and is used to control the moisture addition to control the pelleting process. A moisture meter automatically adjusts the desired die temperature in response to the moisture content of finished pellets.

Abstract: In a machine for manufacturing decorative ice cream rolls, an elongate frame supports a plurality of ingredient dispensing stations including ice cream dispensing stations arranged along the frame. An ice cream manifold is mounted on the frame for coupling a continuous flow source of pressuized ice cream through ice cream distribution lines to ice cream dispensing stations. A conveyor conveys a continuous ice cream roll body along the frame and along the respective ingredient dispensing stations. A support tray dispensing station delivers successive adjacent support trays onto the conveyor at the upstream end to support the continuous ice cream roll body extruded through a roll forming head. At least one ice cream dispensing ice cream wave forming station is provided along the frame with at least one ice cream dispensing tube or nozzle and motor for generating the wave form pattern through an eccentric slide coupling.

Abstract: A non-contacting infrared temperature sensor is utilized in a control system for a pelleting apparatus to sense the temperature of the rotating die within the pellet mill and is used to control the moisture addition to control the pelleting process. A moisture meter is mounted to the cooler and automatically adjusts the desired die temperature in response to the moisture content of finished pellets.

Abstract: A moisture control system is provided for a pelletizing process wherein the moisture content of the pellets leaving the pelletizing process is constantly monitored and differences between the measured moisture content of the pellets and a set point indicating the desired moisture content of the pellets are used to regulate variable process controls in the pelletizing process so that the pellets leaving the pelletizing process will have the proper moisture content. Also, a system for protecting a viewing window of an instrument from contaminants is provided.

Abstract: In a peeling machine for peeling fruit or vegetables, for example a continuously operating roller peeling machine which comprises motor-driven peeling rollers and a device, driven independently of the peeling rollers, for metered conveyance of the fruit or vegetables to be peeled, through the machine, the quality of the peeled fruit or vegetables and the peeling performance are decisively influenced by controlling the speeds of the conveying device and of the peeling rollers and also controlling the input rate of fruit or vegetables to be peeled. In order to make the control not solely dependent upon the judgement of the operator of the machine, the magnitude of the input quantity of the fruit or vegetables and of water supplied to the machine and also of the water containing peelings discharged from the machine are measured.

Abstract: An automatic pellet mill controller controls a vapor steam generator for use with the pellet mill, the vapor steam generator having the capability of producing steam at a constant pressure but with a variable temperature to suit the particular ambient conditions, or formulation of feed being pelleted, or temperature at any point in the pellet mill. After the steam temperature is selected, the control can operate in any one of the various control modes which control the automatic pelleting of the pellet mill for the particular feed formulation.

Abstract: A shipping drum containing liquid poloxalene is supported in tilted orientation on a platform scale, and a spigot at the lower end of the drum is operable to cause the poloxalene to flow through piping means and into a pressure vessel. The platform scale provides indication of the amounts of poloxalane received by the vessel. Subsequently, the vessel is sealed and pressurized to approximately 50-60 psi whereupon a valve is opened so that the poloxalene is directed out of the vessel and into a conduit means. A plurality of discharge orifices disposed in the conduit means overlie a dry feed mixer, and the mixer is operable to constantly agitate a quantity of solid carrier such as a vitamin and mineral supplement or, alternatively, a grain such as cracked corn or milo. The mixer provides relative motion between all of the carrier granules and the discharge orifices so that the poloxalene is evenly distributed over substantially all surfaces of the granules.

Abstract: A continuous stream of chocolate mass is dosed with lecithin or similar emulsifiers by means of an electronically controlled dosing pump. The throughput or the weight rate of the flow of the chocolate mass is detected by a weighing device and the amount of the emulsifier to be added is adjusted to the changes of the throughput. The percentage of the emulsifier is preselected. The dosing time of each charge of the chocolate mass is determined as a first time interval from the detected weight rate of flow. During the dosing of a charge, a second time interval which is a predetermined fraction of the first time interval, is determined for the next charge during the dosing of a preceding charge. A control unit actuates a time counter for determining the first time interval whose value is stored in an intermediate storage. An operation counter determines the second time intervals and activates a control unit for the emulsifier dosing pump.