Abstract: A bowl, which accommodates a coating, is removably mounted in a casing. A moving device in the casing is coupled to the bowl for rotating said bowl. A heater is positioned in the casing in operative proximity with the bowl for melting the chocolate. A cooling unit is positioned in the casing in operative proximity with the bowl for cooling the coating. A control circuit is electrically connected to the heater and cooling unit for controlling the heating and cooling of the coating.

Abstract: A method of and apparatus for continuously processing substances containing cocoa butter or similar fats, especially chocolate masses, in a tempering machine with several stages of cooling on cooling surfaces followed by stages of heating on heating surfaces. The mass is supplied through mass chambers, in which it is stirred by powered impellers, to the cooling stages and to the heating stages. A cooling medium flows through cooling chambers adjacent to the cooling surfaces and a heating medium flows through heating chambers adjacent to the heating surfaces. Enough cooling medium flows through the cooling chambers to generate turbulence. The mass in the mass chambers is stirred powerfully enough to thoroughly blend it. The mass is removed from the cooling and heating surfaces without being touched by the mixing impellers in an operation that involves a shearing gradient in the cap between the cooling and heating surfaces and the mixing impellers of from 500 to 4000 sec.sup.-1.

Abstract: Method and apparatus for maintaining or restoring freshness of vegetables wherein at least part of the vegetable body is immersed into low temperature water supersaturated with air dissolved therein by blowing air in water through pores having a size range of from 0.1 to 10 microns in diameter.

Abstract: A method of cooling pieces of meat comprises the step of injecting a cooled gaseous medium into the pieces of meat at a plurality of injection sites. The meat curing machine is provided with a system for injecting a cooled gaseous medium through the injection needles thereof into individual pieces of meat in order to cool the meat pieces.

Abstract: A method of, and apparatus for making hard, dense, vitreous molasses-based animal feed supplement masses, the method comprising heating a molasses composition to a temperature within the range of about 240.degree. F. to about 285.degree. F. to remove all of the water content of the molasses that is necessary to form the desired vitreous masses. A portion of the heating process may be accompanied by an injection of ambient air into the molasses composition being heated. Immediately after heating, the molasses composition is cooled, agitated and de-aerated by directing the molasses composition through a cooler and de-aerator including a conduit in which is positioned an offset beater shaft assembly adapted to separate portions of the composition from the remainder thereof while directing cooling air through the conduit about said portions.

Abstract: An apparatus for loosening and freezing heat processed cereals is disclosed. The cereals are in the form of separate grains when in a raw state and exhibit agglutinating properties after heat processing so as to become affixed to one another. The apparatus mainly includes a cylindrical rotary drum adapted for receiving the cereals previously heat processed and for loosening the cereals so as not to form lumps or blocks while the cereals are frozen, a unit for rotating the drum, a loosening member provided in the inside of the drum for carrying up the cereals and falling down in the drum, and a fluid blowing unit. The drum includes a netted wall having a mesh size to prevent the cereals from passing through the drum. The blowing unit is adapted to blow chilling fluid into the inside of the drum through the netted wall for blowing up and simultaneously freezing the cereals.

Abstract: A process for increasing tree unit shelling efficiency includes a means of temporarily hardening the kernels of unshelled nuts to increase the efficiency of conventional nut hulling and/or shelling means. Quick freezing is used to sufficiently lower the temperature of the kernels of unshelled nuts to freeze the liquid matter contained in the kernels with minimal ice crystal formation. A higher percentage of nut kernels remain intact during hulling and/or shelling. The hulls and/or shells of the nuts remain substantially unaffected by quick freezing.

Abstract: An apparatus for separating juice sacs of a citrus fruit, including: freezing means for freezing the citrus fruit with a cryogenic liquid refrigerant; crushing device for crushing a frozen citrus fruit; and separating device for separating juice sacs from the crushed citrus fruit.

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: A bowl, which accommodates a coating, is removably mounted in a casing. A moving device in the casing is coupled to the bowl for rotating said bowl. A heater is positioned in the casing in operative proximity with the bowl for melting the chocolate. A cooling unit is positioned in the casing in operative proximity with the bowl for cooling the coating. A control circuit is electrically connected to the heater and cooling unit for controlling the heating and cooling of the coating.

Abstract: An apparatus for transporting and at the same time cooling sensitive and perishable goods such as sliced vegetables by means of an auger including a transport screw disposed in a trough-like housing provided with an insulating jacket and an insulated lid arranged in spaced relationship from the transport screw, wherein the transport screw has coils with bulged rounded outer edges which are spaced from the trough housing wall and wherein a coolant injection pipe is disposed in the space between the transport screw and the lid of the trough for introducing a cooling fluid into the trough while the goods are moved therethrough thereby providing direct contact of the cooling fluid with the large surface area of the goods to be cooled for efficient and rapid cooling of the goods.

Abstract: A closed system for continuous processing of a pumped food product and scraped surface liquid adjustment devices for use therein are described. In the system, a pumped product is heated or sterilized by a scraped surface heat exchanger from which it is pumped to a scraped surface liquid adjustment device wherein liquid is either added or drained off in a continuous manner as required by the particular apparatus.

Abstract: A walkway for a liquid heat transfer cabinet for food products to preclude contamination of the liquid heat transfer medium so that an operator can manually load and unload the cabinet with product to be subjected to a heat transfer operation. The walkway includes a fixed channel-shaped member mounted above the floor so that the liquid level cannot enter the fixed member and a swingable channel-shaped member functioning as a cover to the fixed member and also disposable in open position to define a walkway area like the fixed member and above the liquid level. In closed position the cover member prevents liquid from entering the area of the fixed channel-shaped member.

Abstract: A device for tempering chocolate masses comprises a casing and a sequential series of cooling sections in the casing for cooling and working a chocolate mass to produce a stable, homogeneous chocolate product. Each of the cooling sections includes a pair of cooled upper and lower cooling surfaces and a pair of rotating upper and lower working elements which are received between the cooling surfaces therein. The working elements have helical scraping elements on the surfaces thereof which face the adjacent cooling surfaces, and the scraping elements are constructed so that as the working elements are rotated, the scraping elements on the lower working elements move chocolate outwardly along the lower cooling surfaces and the scraping elements on the upper working elements move chocolate inwardly along the upper cooling surfaces.

Abstract: The invention relates to method and process for drying aqueous coatings such as water based wax and the like on fruit.The fruit is taken from the cold storage area and immersed in heated water to raise the skin temperature to a level sufficient to be receptive to the coating. The coating is then applied to the fruit. Cold air, above the freezing temperature, is passed first up through the product, over it and down through it while it is carried on a porous conveyor. The cold air, heated by the warmer product and laden with water and solvents, is passed through a refrigeration unit. The water carrying the solvents is then removed. The dehumidified air is then recycled. The product may be exposed to a second sequential stream of cold air.

Abstract: An apparatus for heating or cooling sealed food pouches, another apparatus for moving the same and a third apparatus adapted to transfer the pouches are disclosed. The three apparatuses are designed to function as an integrated food pouch handling system, but may also be used separately. The first apparatus consists of a large bath partially filled with circulating hot or cold liquid, following a course in which whirlpools are created. The food pouches are placed in the bath and are carried by the moving liquid until they have attained the desired temperature. The second apparatus consists of a conveyor mounted on a cart. The conveyor is tiltable so that one end thereof can be placed in the bath to automatically retrieve the food pouches. The third apparatus is a large vat to receive the food pouches placed therein by the conveyor.

Abstract: A cooling method is provided for hot material and in particular for fruit preparations, where the containers receiving the hot material to be filled in are on their outside contacting a cooling medium and are constantly rotated around at least one axis, such that a continuous circulation and mixing of the material to be filled in is provided. The containers are like barrels and are provided with a cylindrical container jacket. Sheet metal mixing baffles extend inwardly from the walls, which provide for a continuous circulation of the filled in material upon rotation of the containers around their axes. The cooling provision is an immersion bath filled with liquid and which bath is provided with a rotary drive for rotating the containers around their longitudinal axes.

Abstract: A method and apparatus continuously making a marbled semi-moist or dry pet food, said method comprising the steps of:(a) merging a red pet food stream with a white pet food stream by advancing the red pet food stream under a first pressure into a conduit having a substantially circular cross-section and advancing the white pet food stream into a plurality of medial locations within said conduit,(b) partially mixing the merged pet food stream by advancing the merged pet food stream through the conduit and through at least one stationary mixing element therein,(c) expressing the partially mixed pet food stream through a shaping die at a second pressure above about 40 psig; and(d) cutting the expressed pet food stream into pet food pieces.

Abstract: A method of producing rice of superhigh gloss wherein rice grains which have been polished to a yield of below 96% with respect to brown rice are cooled below 25.degree. C. by supplying to the rice grains a current of cooling and humidifying air of a humidity capable of maintaining the rice grains at an equilibrium moisture content, and then the rice grains are polished while being humidified and exposed to an air current. An apparatus for producing rice of superhigh gloss comprising rice grain cooling and humidifying means, and rice polishing means connected to the rice grain cooling and humidifying means for polishing the rice grains by rubbing while humidifying and applying air current to the rice grains.

Abstract: A meat based product is extruded as an elongate billet 14 from the head 10 of a mandrel 1. The mandrel 1 has inner and outer passages to coextrude a meat core and a fat annular coating from the head into an outer casing 13.

Abstract: An apparatus for air-treatment of products includes an endless foraminous conveyor belt for the products which is adapted within the space for the air-treatment to follow at least one path extending helically in several turns, said path for the foraminous conveyor belt being defined by an inner cylinder and an outer cylinder and the air being disposed to flow through the passage situated between the cylinders from one end to the other end of the passage. According to the invention the air is also disposed to be supplied to the passage between the cylinders from the inner cylinder through perforations therein, the size of the perforations and/or the interspace therebetween being so chosen that the air supply from the inner cylinder continuously varies in the longitudinal direction thereof.

Abstract: An apparatus for heat treatment of food products, in the form of a product bed consisting of solid particles, includes a container with a perforated bottom for the product bed. Gas is adapted to be supplied to the product bed in the container of this apparatus generally from below upwards through the perforated bottom at such a velocity that the product bed will form a fluidized bed. The gas, which is caused to circulate in the apparatus by means of a fan and to flow through the container as well as through a heat exchanger, is adapted to pulsate through the product bed in the container. According to the invention the apparatus is provided with a conduit passing by the container and being situated before the container with the perforated bottom, as counted in the flow direction, said conduit being provided with a rotatable damper which is adapted during its rotation to raise and lower the pressure under the perforated bottom for the pulsation of the gas through the product bed.

Abstract: A product such as ground meat is efficiently chilled in a blender device having an open top. Liquid carbon dioxide is introduced into the blender at a location below the surface of the product to thereby form solid and gaseous CO.sub.2. Mixing elements such as a ribbon screw or the like are operated to pass the product in a countercurrent relation to the carbon dioxide introduced into the blender thereby chilling the product and causing the resulting CO.sub.2 gas to rise along one wall of the blender. Deflector means are provided along such wall to direct the rising vapor toward an exhaust plenum located above the open top of the blender.

Abstract: A process and apparatus for continuous mechanical/thermal treatment including sterilization of fluids and pastry masses such as cocoa masses. In accordance with the invention, a fluid or cocoa mass is subjected to a thin layer continuous treatment of deacidification, dehumidification and degasification in a thin layer device prior to delivery to a stow or sterilization reactor. Following sterilization and cooling, the treated cocoa mass is conveyed to a second thin layer device for residual deacidification, dehumidification and degasification, while in the stow or sterilization reactor, the cocoa mass is heated by internal friction, generating a temperature in the range of 100.degree. C. to about 150.degree. C. (preferably 135.degree. C.) which is necessary for degermination. The degermination temperature is held at its average value by an external heat exchanger.

Abstract: A meat processor having a drum which rotates about an axis perpendicular to its longitudinal axis and shakes while keeping the meat being processed in the drum refrigerated and under a vacuum.

Abstract: An improved process and apparatus for chilling and plasticizing fatty materials, particularly lard, shortening and margarine. The molten fat which generally is at 130.degree.-140.degree. F. is delivered to a feed pump which pumps the molten fat into and through a scraped surface heat exchanger. As normally done, approximately 5-25% by volume of air or inert gas is injected into the molten fat on the suction side of the feed pump, to cause the plasticized fat to be white and opaque, rather than translucent. The molten fat is cooled from 130.degree.-140.degree. F. to approximately 70.degree.-86.degree. F. in the heat exchanger, and is partially crystallized. The cooled, partially crystallized product from the heat exchanger passes directly through a crystallizing element where it is subjected to sufficient shearing forces by the rotational circulation of the product around its own hydraulic center to cause radial mixing of the product to form a fine crystal structure.

Abstract: An apparatus for continuously manufacturing fibrous high protein foods comprises an apparatus for supplying a fixed quantity of fibrous structure formable food raw material from a nozzle, said food material being obtained through the steps of curdling cow's milk such as whole milk or skim milk by the addition of a coagulating agent and removing whey from the resulting curds, an apparatus for extending the raw material supplied from the supplying apparatus by applying a fixed tension thereto while delivering the raw material by the aid of free rollers and drive rollers, an apparatus for cooling the extended raw material supplied from the extension apparatus; and an apparatus for cutting the raw material supplied from the cooling apparatus in fixed lengths.

Abstract: A device for handling, like massage or mix, meat portions, provided with a wheeled container having a closing lid, for receiving a meat portion and stirring means operative in said container and beared in said lid wherein the inclination of the rotary axis of the stirring means is adjustable and the quantity of meat moved by the stirring means per rotation, is determined, and therefore the rate of massage, said stirring means being provided with at least one conduit for a cooling fluid to retain the meat temperature at a desired level.

Abstract: Beef tongues from a kill floor are trimmed while at a temperature no less than about 92.degree. F., rigidified by chilling them to about 35.degree. to 45.degree. F., and passed several times while in their rigidified condition through a skinning machine which grips a leading end of the skin and pulls the tongue at a velocity no greater than about 60 feet per second into a blade which slices a thin layer including the skin from the surface of the tongue. The skinned tongue is wrapped, boxed and frozen for shipment.

Abstract: To practice the method of this invention, a large stainless steel tank having a conical bottom is utilized for the mass cooking of corn to produce masa. Connected to the conical bottom of the tank is a multiplicity of steam rings interconnected by a manifold to an external source of steam. A conical screen is positioned closely adjacent the conical bottom to facilitate the injection of steam for heating the contents and selective injection of air for stirring the corn in the cooking or steeping process. Interspersed closely adjacent to the steam rings are air injection rings receiving compressed air from the surge tank connected to a compressor. Selective injection of compressed air sequentially from the inner air ring followed by injection through the intermediate air ring and the outer air ring stirs the liquid and corn content of the tank in the process of cooking or steeping.

Abstract: Means to induce a flow of air from the interior to the exterior of a block of porous material; comprising a chamber adapted to house said block and to be maintained during an operative cycle at an air pressure less than ambient air pressure; means to locate and to grip the block within said chamber; an injector needle assembly including an injector needle adapted to penetrate the said block after it has been located by the said gripping means; and means to move the injector needle into said block to allow air to flow through the said needles into and through the said porous block.

Abstract: Batch method and apparatus for treating foodstuffs, especially dried proteinaceous products such as shrimp, with a liquid, especially with an aqueous rehydration medium under automatically controlled conditions of temperature, pressure and time.

Abstract: Apparatus for continuously processing produce such as fruits and vegetables. The produce is heated by being fed into a pipe coil immersed in hot water and is sucked from the coil by vacuum into an expansion chamber where it is subjected to cold water which then travels with the treated produce under the influence of the vacuum. The cold water traveling with the treated produce is thereafter separated from the produce and is returned to the cold water source.

Abstract: In the production of cottage and similar fresh cheese, of the kind in which a milk coagulate is cut to curd granules of suitable size, the granular structure of the curd is maintained by stirring the cheese curd-whey mixture, the curd granulate is scalded by heating, and the curd granulate thus treated, after extraction of the whey in the meantime, is washed and cooled in water and iced water, the improvement that the cheese-whey mixture is subjected to successive processing operations in a continuous flow.

Abstract: An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12.degree. C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.

Abstract: In a process and device for the washing and cooling of cottage cheese, curd and the like, after scalding, granulate with the whey removed is introduced into a vessel, cooled and washed by means of a flowing washing and cooling liquid, and is then removed from the vessel for further processing. The improvement is provided that the granulate is continuously introduced into the washing vessel filled with washing and cooling liquid at a predetermined rate. The granulate is then moved on in this liquid to a removal position, and is finally continuously removed from the vessel at the same rate.

Abstract: An apparatus and process for the preparation of cryptocrystalline sweeteners, such as sorbitol, by the spraying of a heated, aqueous, low-viscosity, high-solids, sweetener solution, employing a cool, compressed, inert gas, through a nozzle into a fine spray and into a cooler atmosphere, to form very fine particles of the sprayed sweetener product.

Abstract: The pellet mill in a processing system for dehydrated forage crops is disposed in proximal pellet-dispensing relation to a pellet pre-cooler for gentle initial cooling and preliminary firming of hot pellets from the mill prior to their conveyance to the primary cooler, whereby to reduce undesired deterioration of the hot pellets into fines during subsequent bulk conveying and cooling operations. The pre-cooler includes an enclosed conveyor presenting a moving pellet-supporting surface for gently transporting hot pellets from the pellet mill along a predetermined path of travel within a vented housing. A blower in communication with the primary cooler creates a negative pressure airflow sufficient to convey pellets from the pre-cooler to the primary cooler; the blower simultaneously draws ambient air into the housing for initially cooling the hot pellets on the conveyor prior to their transfer to the primary cooler.

Abstract: A cryogenic food product freezing tunnel comprising a stationary structure including an entrance end housing section, a tunnel housing cover, and an exit end housing section, a conveyor to transport food products through the tunnel housing, a spray header to spray a liquid cryogen onto the food products near the exit end of the tunnel, and an exhaust plenum to exhaust cryogen gas from the entrance end. The base of the tunnel housing is a series of U-shaped modular units arranged end-to-end and suspended from the stationary structure by individual hydraulic elevators, movable between a lowered, open service position and a raised position sealed against the housing cover and the end housing sections. Each end base unit is lowered outwardly and downwardly to its service position and is raised along the same path; the base units are lowered in predetermined sequence, end units before center units, and are raised in the reverse sequence.

Abstract: A horizontal supply conveyor carrying a board with a number of loaves of cheese thereon is mounted for vertical adjustment in front of the open ends of a multiplicity of horizontal guideways disposed in superimposed and in juxtaposed relationship. By selective adjustment and selective operation of the conveyor the board is moved into registry with a selected one of said guideways whereupon a pushing device pushes the board from the conveyor and into the guideway in which similar loaded boards are stored the last one of which is thus discharged from the rear of the selected guideway onto another conveyor to be moved back to the first conveyor by transporting means which include a device for turning over the loaf. The walls separating adjacent units constitute ducts for the supply and discharge of air to the guideways accommodating the loaves of cheese.

Abstract: A method and apparatus is provided for reducing mold spoilage of partially baked pizza crusts intended to be stored in unsealed packages at normal room or ambient temperatures. This method and apparatus comprises properly reducing the moisture content and water activity of the crusts, cooling the crusts to below ambient temperatures in a cooler having a spiral path, treating the surface of the crusts with ethyl alcohol, and packaging the crusts before significant amounts of alcohol can vaporize. The shelf life of partially baked pizza crusts so treated and stored in unsealed plastic packages at room temperatures can be extended to at least about 20 weeks or more as compared to about one week without such treatment.

Abstract: A liquid feed stock containing oil is deodorized in a semicontinuous process wherein the feed stock, in a first evacuated chamber, undergoes heat exchange with a deodorized stock in a second evacuated chamber, said stocks being circulated in their respective chambers by upwardly flowing steam introduced into each chamber between a partition, separating the two chambers, and a guide plate parallel to said partition and spaced therefrom, whereafter said feed stock is passed through a succession of steam heating stages to heat said feed stock to successively higher temperatures thereby deodorizing the feed stock and then withdrawn as deodorized stock and recirculated as deodorized stock to said second evacuated chamber to undergo heat exchange with said feed stock.

Abstract: A freezing, defrosting and storage assembly for meat products and particularly turkeys is provided wherein a pallet having a plurality of vertically projecting spaced tubes supports the product during freezing and storage and operates during the defrosting period by passage of a defrosting fluid through the tubes and outwardly over the surface of the product to be thawed in a thin film.