Abstract: There are provided a method of producing a pressurized gas-entrapping candy and a pressurized gas-entrapping apparatus to be used for the method. According to the method, the pressurized gas-entrapping candy is produced by preparing a hard candy with a conventional method, crushing the hard candy and sieving to obtain candy particles, attaching a pipe with fine holes in its peripheral wall to a cylindrical vessel through an opening formed in a lid of the cylindrical vessel, filling the candy particles in a space between the cylindrical vessel and the pipe, loading the cylindrical vessel in a long and cylindrical pressure-resistant vessel, feeding heating steam and then cooling water to a jacket portion of the pressure-resistant vessel, while maintaining pressurized state in the pressure-resistant vessel, to carry out heating and cooling treatments of the candy particles in the cylindrical vessel, and then releasing the pressurized state of the pressure-resistant vessel.

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: An improved apparatus and method for sealing the seams of ravioli in commercial production. The improvement includes applying dry steam to the top surface of the bottom layer of pasta dough and to the bottom surface of the top layer of pasta dough before crimping the seams together. Steam is applied via a pair of steam manifolds adjacent the pasta layers and increases the adhesiveness of the pasta.

Abstract: The present invention relates to a device for removing dampness form a cooking space (3) of a steam cooking device or a pressure cooker (1). The cooking space is at least partially filled with steam. The steam or the mixture of hot air and steam, respectively, is circulated in the cooking space (3) by means of a ventilating wheel (9) or a radial fan. The gas mixture to be circulated is sucked in substantially axially in the central area (10) of the ventilating wheel (9) and is drawn off to the outside substantially radially, with superfluous steam or superfluous mixture of hot air and steam, respectively, being removed from the cooking space (3) through a waste air opening (11) and dry fresh air being supplied from the outside for removing dampness. The dry fresh air is supplied at the rear, is sucked in through an opening (27) provided in the rear front end (25) of the ventilating wheel (9) and is deflected to the outside of the ventilating wheel (9) by way of a deflecting device (29).

Abstract: A method for preparing a flavored slurried confection includes the use of a disposable serving container holding an individual serving of a neutral flavored mix which has a freezing point temperature lower than normally found for that of water. A large supply of the mix filled containers is stored in a storage freezer for maintaining the neutral flavored mix at a storage temperature, such as is typical of a food storage freezer for a restaurant. A desired quantity of the mix filled containers is then transferred from the storage freezer to a tempering freezer, generally close to a preparation and serving area, for maintaining the neutral flavored mix at a desirable blending temperature. The mix filled container is then removed from the tempering freezer for preparation of a flavored confection, such as a flavored shake.

Abstract: A method for continuously steaming rice includes the steps of evenly placing rice on a moving carrying surface of a single conveyor belt after the rice absorbed water, primarily steaming the rice by blowing steam to the rice placed on the carrying surface, sprinkling of hot water to be absorbed into the rice, and secondarily steaming the rice by blowing steam into the rice. These steps are performed successively without agitating the rice on the single conveyor belt within a sealed housing. The apparatus has a housing (4, 5) made up of a lower housing member (4) and an upper housing member (5) capable of moving vertically relative to the lower housing member (4). The boundary between the upper and lower housing members (5,4) is sealed by drained water during a steaming step.

Abstract: The present invention is generally directed to various systems and processes for applying feed additives to a solid feed composition. In one embodiment, a solid feed additive is combined with a liquid carrier to form a feed additive suspension. The feed additive suspension is fed to a dispensing device that sprays the suspension onto a solid feed composition stream. In an alternative embodiment, a system is disclosed that combines and/or dilutes various liquid feed additives that are then similarly sprayed on a solid feed composition stream. In various embodiments of the present invention, the system includes a plurality of submixing systems that not only maintain a homogeneous suspension or solution but are also capable of continuously applying the solution or suspension to the feed composition.

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: Apparatus for feeding and cooking raw product, such as shellfish and the like, in a continuous process. A preferred version of the apparatus includes a feed tank with raw product immersed in a bath. A conveyor follows an inclined path starting in the feed tank and exiting the surface of the bath to convey raw product out of the tank and through a cooking chamber. A feed control mechanism is provided to allow for accurate setting of product flow. The mechanism includes a rocking paddle extending just above the conveying surface of the conveyor. The paddle is linked to a rotary drive train by a linkage consisting of two pivotally attached arms. Rotation of the drive train causes the paddle to rock and deposit product on the conveyor during each stroke. The drive train is mounted on a slidable support that is pivotally attached to an adjustment rod. The other end of the adjustment rod includes an adjustment handle and a micrometer-style adjustment with clearly visible indicia for adjusting product flow.

Abstract: A chlorine dioxide solution is sprayed onto produce that includes at least one contaminant which can be debris, soil, fungus and/or organic chemicals. Sprayers are used to spray the chloride dioxide solution on the produce to wash the contaminant from the produce. The produce may be placed on a conveyor and the conveyor may be used to move the produce under the sprayers while the sprayers are used to spray chlorine dioxide solution onto the produce. The conveyor may include rotating brushes that come in contact with the produce, such that the brushes that brush the produce and mechanically remove debris and residue from the produce. Rinsing sprayers may be provided over the conveying path downstream of the sprayer that sprays the chlorine dioxide solution on the produce. The rinsing sprayers may be used to spray the produce with potable rinse water.

Abstract: A rice washing apparatus comprising a rice washing apparatus body including a rice washing vessel portion and a carryout portion formed on an upper outer periphery of the rice washing vessel portion and a lid adapted to cover an upper opening portion of the carryout portion, the rice washing vessel portion including a nozzle port formed in a central area of a bottom portion thereof, a stream guide tube vertically supported at a central area within the rice washing vessel portion immediately above the nozzle port and between the nozzle portion and the lid with a space, and a drainage hole opening at an area in the vicinity of the nozzle port, the carryout portion including an outlet port, and switch means disposed between the lid and the rice washing apparatus body and adapted to selectively switch between a rice washing position for tightly closing the rice washing vessel portion and a carrying out position where the rice washing vessel portion is in communication with the carryout portion.

Abstract: The field of the invention relates to a method for processing food products to prepare the food products for packaging. The methods involve presteaming, steeping, steam cooking, and then drying the food products. The method reveals pressure cooking with a pressure that is maintained below 15 psi, and in a steam vessel. Chemical additives may be added to the food products during processing. The apparatus includes a conveyor, steeping tanks as needed, and a water recirculation system. A dryer which includes a rotating barrel adapted for agitation of the food products during cooking is also included.

Abstract: A high speed, high volume fruit sectionizer is comprised of a pair of suction cup conveyors onto which fruit is loaded. The fruit is coupled by means of suction attachment to a first conveyor and carried to a position wherein the opposing side of the fruit is suction coupled to the second conveyor. The fruit is drawn through a halving guillotine and coring blade. The fruit halves are then positioned on scooping and sectioning assemblies. A rotating semicircular hoop blade cuts the fruit meat away from the peel while leaving the fruit meat and peel in place. The separated peel and fruit meat are moved across the scooping and sectioning assembly through a blade assembly which sections the fruit meat. The meat sectioning blade has a first portion which cuts through the peel and fruit meat to establish a first radial extent of the section cut.

Abstract: A drupe which is infested with a larva of a moth or larvae of other insects, and is contaminated with related excretions, referred to as a "frass", in a central zone within the drupe, is cleansed with a longitudinally bored pitting knife mounted in the pitting head of a conventional pitting machine. A source of cleansing fluid is connected to the bore within the knife and fluid is discharged through radial passages in the knife, which radial passages communicate with the longitudinal bore. In operation, while the knife pits the drupe, fluid discharged from within the knife contacts the walls of the passage left by the ejected pit, and removes the frass. If desired, the drupe may be first pitted, then decontaminated or washed, and/or dried sequentially, in separate stages. The invention is particularly effective with dates, prunes, olives, cherries, nectarines, peaches and avocados.

Abstract: Spray arm for a coating device and a method of supplying a coating material to a spray arm. The spray arm including at least one nozzle pipe having an open end, a closed end, and at least one nozzle positioned between the open end and the closed end, and at least one delivery pipe having a supply end and a delivery end. The delivery end may be positioned adjacent the closed end of the at least one nozzle pipe, the open end of the at least one nozzle pipe may be couplable to a coating material supply, and the supply end of the at least one delivery pipe may be couplable to the coating material supply. The method includes supplying coating material to the at least one nozzle in a first direction substantially along a longitudinal axis of the at least one nozzle pipe, and supplying coating material to the at least one nozzle in a second direction, the second direction being substantially opposite the first direction.

Abstract: An inline macerating method and apparatus for treating pieces of meat with a liquid wherein the pieces of meat are first injected with the liquid and then drawn by suction through a duct in which the piece of meat is incised by cutting edges extending into the path of the pieces of meat as they traverse the duct. The pieces of meat then pass into a paddle massager or tumbler in which the liquid is massaged into the tissue.

Abstract: An apparatus and process for producing reduced and low-fat, high-quality pasta filata cheese incorporates a rice-based cheese substitute into freshly manufactured pasta filata cheese through a kneading, spraying process that preserves the integrity of the cheese's fiber structure.

Abstract: An enrober (100) for applying a topical coating to an exterior surface of multiple pieces of a food base is disclosed having a marked decrease in the amount of build-up upon the internal surface of the drum (102) allowing for reductions in cleaning service requirements and its concomitant losses in production capacity and for reductions in undesirable product agglomerates. In the preferred form, the drum (102) is formed by a thin wall in a generally cylindrical shape and formed of hydrophobic material in the form of high-density polyethylene having low-stick characteristics with the topically coated food base. Moisture, in addition to any present in the topical coating, is added to the drum (102) to prevent or practically eliminate build-up on the drum (102). The topical coating in the form of a slurry can be co-sprayed with steam in an atomized intermixed spray onto the food base by a nozzle (10, 80).

Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.

Abstract: A continuous boiling apparatus (1) for organic materials, e.g., fish or offal from abattoirs, comprises at least one annular boiling zone (15) with an inlet opening (13) for the raw material and a discharge opening (4) for the heat-treated raw material. The annular boiling zone (15) is defined by circular, con-centric heating plates (5), each made up of circular, con-centric parts (6, 7) between which a heating medium is introduced (8). In the boiling zone (15) there are provided a number of feeding elements (10) with self-regulating scrapers (16) which lie up against heating surfaces (6) and divide the boiling zone (15) into sub-zones.

Abstract: An apparatus for administering treatments to pre-packed boxes of produce, comprising: a main frame defining a space sized and configured to receive a plurality of vertically stacked, pre-packed boxes of produce, each box having at least one pair of through hand holes located in opposing ends thereof, a first injector frame moveably mounted to the main frame opposite one of the two opposing sides of the vertically stacked boxes and a second injector frame moveably mounted to the main frame opposite the other of the opposing sides of the vertically stacked boxes; a plurality of spray injectors in fluid communication with a solution holding tank and with means to pump solutions from said holding tank to said spray injectors, the spray injectors being adjustably mounted on the injector frames, with a spray injector positioned in alignment with each hand hole exposed on each of the two opposing sides of the vertically stacked boxes; means to move the injector frames between a first position in which the spray inje

Abstract: A vegetable peeling device for peeling vegetables. The vegetable peeling device includes a housing has a lower base portion, a gear housing portion, and a drum portion. The drum portion of the housing has an inner surface defining a reservoir. The drum portion of the housing has a top opening into the reservoir of the drum portion and a bottom opening providing a passage between the reservoir of the drum portion and the lower base portion of the housing. The drum portion has a tubular inlet spout into the reservoir. A spinning plate is rotatably mounted in the lower base portion of the housing adjacent the bottom opening of the drum portion of the housing. The spinning plate has an elongate bumper ridge upwardly extending therefrom. The inner surface of the drum portion of the housing comprising an abrasive surface.

Abstract: Improvements to a de-oiler apparatus, used to remove oil from food product chips after frying, include a perforated, inverted T-shaped baffle disposed in the inlet to the de-oiler and a flat, perforated plate disposed in the exit from the de-oiler. The T-shaped baffle and the perforated plate straighten the flow in the inlet and outlet regions, respectively, thereby decreasing the amount of steam which is lost from the chamber and reducing scattering of the chips, which hampers oil removal therefrom.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a container. A flavored syrup is selected and dispensed through a bar gun styled dispenser in fluid communication with bag-in-box stored packages containing a variety of flavored syrups. A protective sleeve is placed within various size containers typically representing a small, medium and large size, wherein the sleeve permits blending within a standard fountain mixer and prevents the contents of the container from splashing onto the surrounding counter or on the container outside walls. In this way, the container used to store the prepackaged neutral mix and used to blend added ingredients is again used as the container holding the shake for the customer. The method provides a cost effective and health code conscience method for providing multi-flavored shakes.

Abstract: There is disclosed an apparatus that provides an apparatus for continuously re-hydrating, cooking or blanching dried solid products. Specifically, the apparatus provides controlled high pressure and temperature to continuously re-hydrate, cook or blanch dried food products while maintaining food product integrity and quality.

Abstract: An apparatus for bacteriologically decontaminating poultry carcasses and then chilling the carcasses to a preservation temperature includes a decontaminating tank and a chilling tank. The decontaminating tank holds a disinfectant solution, which is maintained at a temperature from about 45.degree.-75.degree. C. The poultry carcasses are immersed in the tank for a period of about 3-10 seconds, depending upon the temperature, higher temperatures requiring less time than lower temperatures. Sonic transducers are used to sonicate the poultry to dislodge bacteria, and spray curtains wash the bacteria off of the carcasses. The heated temperature increases the effect of the disinfectant solution. After removal of the carcasses from the decontaminating tank, they are transferred to a chilling tank, which contains a liquid maintained at a temperature from about 0.degree.-3.degree. C. The carcasses remain in the chilling tank for at least 45 minutes, to assure that the carcasses are thoroughly cooled.

Abstract: A convertible drum-type coating apparatus for applying breading material to food products includes an in-line breader section, a rotary drum section, and an outflow section. The rotary drum is mounted on an elevator for lowering and lifting between a low use position and a high non-use position. The low use position is involved with tumbling the breading material and food product together to enhance the coating by the breading material, and in a sense the tumbling gives the appearance of dusting off excess breading material. The coating apparatus is convertible in that the rotary drum can be lifted out of the way to the high non-use position to allow substitution in favor of a bypass conveyor. Bypass of the drum is desired when running "formed" food products and the like, such as patties (eg., beef) or cakes (eg., fish), which are ordinarily too delicate to tumble in the drum.

Abstract: A marinade applicator having a substantially cylindrical container for various liquid seasonings or marinades. The container has a cylindrical top opening for accommodating a screw-on-top having a plurality of needles or prongs attached thereto. The prongs have hollow cavities or channels for delivering marinade to a meat product. A plurality of conically-shaped tips are centrally attached to the prongs by a recessed planar base which forms a cavity within the cone. At least one concave hole is defined just above the point of attachment to the planar base and within the walls of the cavity to provide marinade to a meat product without clogging. The plurality of conically-shaped tips produce concave impression within a meat product for retaining a marinade of choice.

Abstract: The present invention is a surface pasteurizer and method for treating the surface of raw foods, by exposing the surface to a treatment gas in the absence of air, so rapidly and ending the treatment, by streaming the treatment gas back into vacuum, so rapidly that the interior of the food is unaffected by treatment and so that the pasteurizer is able to process a high volume of food in a given time period. The treatment may have for its object (1) killing surface microorganisms on such items as meat, seafood, fruit, vegetables, and packaging materials; (2) firming the surface layer over a sensitive interior on such items as encapsulated liquids, permeation membranes, and edible coated objects; or (3) weakening the surface layer over a sensitive interior in order to more easily remove the surface layer on such items as peeled grains, fruit and vegetables.

Abstract: A food product breading machine is disclosed that comprises a breading unit and a battering unit. The breading unit includes a breading material reservoir, a conveyor for moving food products and breading material along a travel path to a breading application station, and a breading material flow controlling system for creating a standing wave of breading material at the breading application station. The breading material flow controlling system comprises food product engaging elements movable toward and away from the conveyor to enable food products to pass through the standing wave and the application station while continuing to restrict the flow of breading material from the station. An adjustable plow projects into the breading approaching the application station to facilitate breading lateral sides of food products approaching the station.

Abstract: A smokeless barbecue device includes a casing having a water tank disposed to a lower end thereof and a food processing device disposed in an open top thereof. A meshed member is disposed transversely in the casing and below the food processing device. A pump is disposed to the water tank and from which a pipe extends having a plurality of sprays disposed thereto which are located above the meshed member. At least one ventilator is disposed to the casing and located below the meshed member, and a valve device is disposed to the water tank.

Abstract: A method of operating a drenching apparatus for drenching fruit and vegetables with an aqueous chemical solution having a pit for holding a large volume of the solution, a drench pump for drawing the solution from the pit and discharging it into manifolds equipped with nozzles for drenching the fruit, recovery apparatus for returning excess solution to the pit which is a holding tank for holding a volume of the solution; a heater, including a heater pump, connected to the holding tank and arranged to maintain the temperature of the solution therein; a re-circulation pump connected to draw solution from the pit and direct it to a heater with a conduit connecting said holding tank to said pit. The volume of the holding tank being sufficient to assure that portions of the solution are maintained at said temperature for a time to eradicate pathogens.

Abstract: A plant for treating heat-sensitive fluid foodstuffs, such as whey protein concentrate and cheese milk, is provided. The plant comprises: an infusion chamber having an outlet opening, in which the fluid foodstuff is subjected to a heat treatment by a feeding of steam therein; a vacuum chamber having an inlet opening in communication with the infusion chamber for removing water from the fluid foodstuff; and a positive-displacement pump connected to the outlet opening of the infusion chamber and connected to the inlet opening of the vacuum chamber in such a manner that during operation of the plant a pressure drop applies across the pump in the flow direction of the fluid.

Abstract: An enrober (100) for applying a topical coating to an exterior surface of multiple pieces of a food base is disclosed having a marked decrease in the amount of build-up upon the internal surface of the drum (102) allowing for reductions in cleaning service requirements and its concomitant losses in production capacity and for reductions in undesirable product agglomerates. In the preferred form, the drum (102) is formed by a thin wall in a generally cylindrical shape and formed of hydrophobic material in the form of high-density polyethylene having low-stick characteristics with the topically coated food base. Moisture, in addition to any present in the topical coating, is added to the drum (102) to prevent or practically eliminate build-up on the drum (102). The topical coating in the form of a slurry can be co-sprayed with steam in an atomized intermixed spray onto the food base by a nozzle (10, 80).

Abstract: A pulp wash system in which recovery of juice and sugar solids is enhanced by the provision of an in-line static mixer disposed in the line between a pump supplying pulp to a finisher and the finisher. A plurality of pulp inlet pumps and finishers may be connected in series. Further, in using a series of finishers, the liquid introduced into each finisher except for the last finisher comes from the liquid output from a subsequent or further downstream finisher.

Abstract: A method for treating fresh produce to remove debris and inhibit the growth of fungus on the produce and a method for treating contaminants in process water. According to the present invention, the produce is submerged in process water in an amount sufficient to clean substantially all debris from the surface of the produce, inhibit growth of fungus on the produce and treat contaminants in the process water.

Abstract: A sterile-packed rice product is produced in a system including a rice filling device that fills an individual tray with a predetermined quantity of washed and soaked rice; a sterilization chamber that substantially air-tightly contains one or more of arrays of the trays with rice for sterilizing the rice with high-temperature pressurized steam introduced into the chamber; a water filling device that fills the trays with the sterilized rice with a predetermined quantity of water necessary for steam rice-cooking; a steam rice cooker that cooks the rice with a steam; and a sealing device that lids air-tightly that trays with the cooked rice. A clean booth surrounds a conveyor conveying the trays from the steam rice cooker to said sealing device, thus providing a predetermined cleanliness over an area covering at least a conveying path of the trays from an exit of the steam rice cooker to the sealing device.

Abstract: An improved drench apparatus for drenching fruit and vegetables with an aqueous chemical solution having a pit for holding a large volume of said solution, drench pump for drawing solution from the pit and discharging it into manifolds equipped with nozzles for drenching the fruit, a recovery system for returning excess solution to the pit; comprising a holding tank for holding a volume of said solution; a heater, including a heater pump, connected to said holding tank and arranged to maintain the temperature of the solution therein; a re-circulation pump connected to draw solution from said pit and direct it to said heater with a conduit connecting said holding tank to said pit. The volume of said holding tank being sufficient to assure portions of the solution are maintained at said temperature for a time to eradicate pathogens.

Abstract: An accessory nozzle for attachment onto a whipped cream can having a top and a dispensing outlet extending from the top, comprising a nozzle shell having a nozzle shell wall defining a nozzle interior. The nozzle shell has an entrance opening which fits snugly over the dispensing outlet, and an exit opening having nozzle fingers. A plurality of coloring and flavoring nodules are disposed in the nozzle shell wall and are directed toward the nozzle interior to color and flavor whipped cream passing through the nozzle interior toward the exit opening. Each nodule corresponds directly to one of the nodule fingers.

Abstract: The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces.

Abstract: Dehulled brown unmilled rice is exposed to ozone gas in an ozone and air gas mixture. The exposed brown rice is stored for at least a day to sufficiently affect the bran before subjecting the exposed rice to a typical milling process. The milling of the exposed brown rice results in reduced breakage and thus increased head rice yield to economically attractive levels.

Abstract: A method of peeling tomatoes with the disclosed machine includes passing tomatoes through the steam chamber and maintaining a steam-controlled temperature of approximately 220.degree.-290.degree. F. and a pressure of 12-30 psi. The level of condensate is controlled for dragout by adding water and the concentration of naphthalene sulfonate is monitored and maintained at approximately 1000-2000 ppm. Residence time in the steam chamber is 8-35 seconds, while residence time in the vacuum chamber is 5-10 seconds while maintaining a vacuum of approximately 16-26 in. Hg at approximately 75.degree.-90.degree. F.

Abstract: A fluoride enriched sugarless gum system comprises a plurality of sugarless chewing gum sticks each containing a gum base of between about 10% and 80% by weight, each gum stick also including a softening agent, a sweetening agent and a bulking agent, each gum stick including fluoride material applied thereto.

Abstract: A new Water Rotissarator for providing a steam powered rotisserie which can be utilized within an oven without an external power source. The inventive device includes a pan member having a reservoir, a steam powered motor coupled to the reservoir, a rod coupled to the motor rotatably projecting to the opposite side of the pan member, and a sprocket secured to the rod opposite of the motor with a catch member to prevent reverse rotation.

Abstract: Devices and corresponding mechanical non-fermentive methods for isolating seeds from fruits or vegetables and for releasing and separating the isolated seeds from their coats, according to one embodiment the device includes a first station including a first chamber and a second chamber at least partly separated therebetween by a perforation element, the first chamber engages a mixing mechanism for circulating a coated seeds including liquid mixture such that the coated seeds are scraped against the perforation element and passing through the element into the second chamber, the device further includes a second station including a third chamber engaging a vortexing mechanism for vortexing the liquid mixture, such that the seeds resulting from the first station are scraped against one another, thereby releasing the seeds from their coats, the device further includes drains for separating the released seed coats from the naked seeds.

Abstract: An apparatus and method for treating oil-bearing material which includes an extruder having an elongated enclosure with an inlet end. The extruder also includes a worm assembly for working and advancing the material through the enclosure from the inlet end to the discharge end. A high pressure region is located adjacent the extruder inlet end. A force feeder provides material to the high pressure region at a specified supply rate. Oil in the material is liberated and drained in the high pressure region to a specified level prior to entry of the material into the extruder inlet end. The apparatus also includes an outlet in the high pressure region for drainage of the released oil, as well as a screen over the outlet to prevent material greater than a specified size from exiting the high pressure region through the outlet. The seed material is mechanically worked via the action of a rotating screw in the extruder. At the same time, steam is injected into the extruder to condition the worked seed material.

Abstract: Described is an apparatus for the extraction of oil from fried food products, especially thin food products, such as snack products, in which the food product is not damaged and which enables an especially homogeneous distribution of the seasonings.

Abstract: An electric kettle has a body (10) a flat heating element (16), a thermal sensor (32) located with its bimetallic part 34 located in a steam chamber (20) and its electrical parts (36, 38) located in a dry chamber sealed from the steam chamber by a canopy (30), and first and second chimneys (40, 42) below the steam chamber (20) and the dry chamber respectively and having their lower ends connected to a base enclosure (44) below the heating element, the enclosure (44) having apertures (48) on the opposite side of the kettle to the chimneys.

Abstract: A high speed, high volume fruit sectionizer is comprised of a pair of suction cup conveyors onto which fruit is loaded. The fruit is coupled by means of suction attachment to a first conveyor and carried to a position wherein the opposing side of the fruit is suction coupled to the second conveyor. The fruit is drawn through a halving guillotine and coring blade. The fruit halves are then positioned on scooping and sectioning assemblies. A rotating semicircular hoop blade cuts the fruit meat away from the peel while leaving the fruit meat and peel in place. The separated peel and fruit meat are moved across the scooping and sectioning assembly through a blade assembly which sections the fruit meat. The meat sectioning blade has a first portion which cuts through the peel and fruit meat to establish a first radial extent of the section cut.

Abstract: An improved higher capacity caustic peeler of fruits such as tomatoes. The peeler subjects the tomatoes to a caustic applicator with shallower buckets with apertures in the buckets and a higher number of caustic dispensing jets, and then provides peeling using a flexible cable cage, which tumbles the tomatoes. A pinch roller is used to remove the remainder of the peels (or skins).