Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing; an airflow passage in the housing; an impeller for driving a flow of air through the airflow passage; a support for supporting at least one replaceable cartridge in communication with the airflow passage; and a vapouriser for promoting vapourisation of a volatile antimicrobial active material in a cartridge supported by the support to release an antimicrobial vapour from the cartridge into the airflow passage to be entrained in the flow of air and expelled from the airflow passage into the storage volume.

Abstract: A method for modifying a quality of a fruit includes cutting a live stem attached to a live fruit at a cut distance from the fruit, producing a cut end of the stem, contacting only the cut end of the stem with a solution comprising at least one mobile and quality-modifying food ingredient while protecting the fruit from contact with the solution, and keeping the cut end of the stem in contact with the solution for an incubation time sufficient to allow absorption and transport of the food ingredient into the fruit, the food ingredient conferring a modified quality upon the fruit. A system for practicing the method and an edible raw plant product produced by the method are also disclosed.

Abstract: A food cooking apparatus with an integral basting pump system comprises a common countertop roasting oven, typically used to prepare turkeys and other large foodstuffs further performing the additional duty of automatically basting the foodstuffs. The apparatus collects basting liquid and juices from the foodstuffs at the bottom of the roasting pan area, where an electrically-powered recirculating pump transfers the liquid to the top of the oven for spraying or dripping down upon the foodstuffs being cooked. In such a manner the foodstuffs are kept moist and tender while reducing cooking time since the oven is not opened to perform a manual basting process. The basting application is controlled using a plurality of dials on the oven that govern application time, and application intervals.

Abstract: Process for preparing a cornet consisting of a substantially conical wafer (22) prior to filing of said cornet with an ice-cream; in order to preserve the crunchy nature of the wafer, the inner wall of the cornet is sprayed with liquid chocolate (23); this chocolate solidifies rapidly in order to form a coating layer for separating the wafer and the ice-cream. The process is characterized in that the inside of the cornet is sprayed with an excess quantity of chocolate to guarantee that no coating-gap zone remains on the inner wall of the wafer, the excess liquid chocolate collecting, under gravity, at the bottom tip of the corner, prior to solidification of said excess, the excess is sucked out of the cornet, subsequent solidification of the coating layer thus making it possible to establish a continuous barrier over the inner wall or the wafer.

Abstract: The baster has a bellows for use in providing suction to draw basting liquid into a tapered tube, and compression to eject the liquid out of the tube. A valve at the lower tip of the tube provides resistance to the unwanted outflow of liquid from the tube to greatly reduce or eliminate dripping. Preferably, the valve has the form of a flexible membrane over the lower tip of the tube, with a plurality of slits which cross one another.

Abstract: A method for treating a product suitable for human consumption, for example, a meat product, such as slaughtered poultry or parts thereof, in which a large number of products are successively supplied, optionally in groups, to an inspection station in which each product is subjected to a visual inspection to detect a defect on the respective product. If a decision is made to provide a specific additive-addition treatment to a product, the product is supplied to an additive-addition station, where the product is subjected to an additive-addition treatment and an additive is added to at least one part of the outside of each product or the inside of each product.

Abstract: Provided herein are methods, systems, and devices for improving the quality of fruit, for example, the quality of cherries. There are methods for improving shelf-life and methods for reducing splitting. The methods comprise applying a product or combination of products to the cherries post-harvest and prior to hydrocooling. Such products include sucrose ester based coatings, osmo-regulators, and/or antitranspirants. The systems for packing comprise: (a) picking cherries and placing the cherries into bins in the field; (b) applying a sucrose ester based coating, an osmo-regulator, or an antitranspirant to the cherries using a device configured to treat one or more cherry bins with a solution containing the sucrose ester based coating, an osmo-regulator, or an antitranspirant; (c) moving cherries through a hydrocooler; and (d) moving cherries into a warehouse and onto a packing line.

Abstract: Process for preparing a cornet consisting of a substantially conical wafer (22) prior to filing of said cornet with an ice-cream; in order to preserve the crunchy nature of the wafer, the inner wall of the cornet is sprayed with liquid chocolate (23); this chocolate solidifies rapidly in order to form a coating layer for separating the wafer and the ice-cream. The process is characterized in that the inside of the cornet is sprayed with an excess quantity of chocolate to guarantee that no coating-gap zone remains on the inner wall of the wafer, the excess liquid chocolate collecting, under gravity, at the bottom tip of the corner, prior to solidification of said excess, the excess is sucked out of the cornet, subsequent solidification of the coating layer thus making it possible to establish a continuous barrier over the inner wall or the wafer.

Abstract: To provide a noodle string treatment apparatus and treatment method capable of manufacturing instant noodles that are short noodle strings. The noodle string treatment apparatus of the present invention has: a cutting device having a rotary blade and cutting a batch of noodle strings into a predetermined length; and a control device for controlling a blade edge peripheral speed of the rotary blade, wherein the control device changes the blade edge peripheral speed of the rotary blade during rotation thereof.

Abstract: A device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances is presented. Also described is the use of a kit device and associated analytical method in which a user can quickly and easily ascertain the amount of acrylamide in food substances with ease and in any location, including a non-laboratory environment. Such detection device and method may be comprised of a sample collection area on which a sample of food, after being mixed in a solution, is placed for example on the substrate of a biochip that includes an enzyme that along with a co-enzyme or catalyst, facilitates the conversion of either acrylamide to acrylonitrile or the conversion of acrylamide to ammonia.

Abstract: A method is disclosed for flavor-treating a food product (3) provided in a packaging (1), in which a protective gas (5), especially carbon dioxide, nitrogen, inert gas or mixtures thereof, is introduced into the head space (4) of the open packaging (1) together with a fluid (7) comprising at least one flavoring agent before the packaging (1) is sealed in a gas-tight manner. In order to provide improved conditions for the method it is proposed to add an antioxidant to the fluid (7), which in particular comprises water as the main constituent.

Abstract: A process and apparatus for preparing a surface coating composition for an animal food. The process involves combining, in-line along a food processing line, liquid fat and a dry additive to provide a liquid fat-dry additive composition, which then is combined with a liquid additive to provide a surface coating composition. The composition is coated on the food.

Abstract: System and method for applying an antimicrobial agent, such as acidified calcium sulfate (ACS), to unpackaged meat products, in order to eliminate or reduce existing food borne bacterial pathogens and to prevent their growth when the meat products are stored. A conveyor transports unpackaged meat products to a spray chamber having nozzles positioned above and below the conveyor and meat products. The conveyor can be a wire conveyor having wires having a thickness so that they can support the food items, which can be eight to ten pounds, while being small enough so that the they do not block ACS solution sprays from the bottom nozzles, or do so to a negligible degree. The lower nozzles spray ACS solution through apertures of the conveyor and onto at least the bottom surfaces of the unpackaged meat products. The solution is sprayed with a sufficiently high pressure and sufficiently small drop size so that the ACS solution penetrates into tissues of the unpackaged meat products.

Abstract: One embodiment of the present invention includes an apparatus for applying a solution to a product. The apparatus may include a moving conveyor in part forming at least one pocket for receiving product, such as fruit and vegetables. The conveyor may be configured to move the product from a first position to a second position. The apparatus may also include at least one nozzle positioned between the first position and the second position. The at least one nozzle may be configured to deliver the solution into the pocket such that the product is immersed in and sprayed with the solution.

Abstract: A method of operating a blanching system includes steps of automatically sampling a blanching solution and mixing the sampled blanching solution with a reagent that is formulated to change at least one property according to a concentration of a metal ion in the blanching solution. This property is automatically sensed with an automated sensor and a controller is used to automatically control a concentration of metal ions in the blanching solution in response to a signal that is received from said automated sensor.

Abstract: Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided into a plurality of area, with different areas having different allowed actions that can be taken on the food product, different rules and/or procedures for persons who are allowed entry, and/or different levels of cleanliness. The food processing facility includes a plurality of separate rooms for processing the food product, each including separate food processing machines, air handling systems, drain systems and/or often-used supplies and tools. Different air pressures within different areas limit the possible movement of airborne food pathogens. Sanitizing stations are placed between various ones of the different areas.

Abstract: A method and system for the direct injection of a concentrated additive is disclosed. In one aspect, the concentrated additive comprises asparaginase. Because dilution of asparaginase in chlorinated drinking water can reduce the activity of the enzyme thereby making the enzyme less effective the direct injection of the enzyme into a dough can increase the acrylamide reduction in food products.

Abstract: A marinating device includes a supporting base having a blocking sidewall, a food marinating container having a guiding rib and a container sidewall physically contacted with the blocking sidewall to block a sideward movement of said food marinating container at a first sideward direction, and an electric driving arrangement. The electric driving arrangement includes a driving unit and a plurality of driving rotors adapted to be driven by the driving unit to rotate. At least two corresponding driving rotors are frictionally and alignedly engaged with the guiding rib to block the sideward movement of the food marinating container at an opposed second sideward direction such that when the food marinating container is driven to rotate via the driving rotors, the food marinating container is securely retained on the supporting base.

Abstract: Apparatus for treating comestible pieces to prolong freshness having, in series, (I) UV irradiation apparatus to irradiate the produce pieces whilst in a first liquid system as carrier, (II) a first immersion apparatus defined at least in part by a first drag through tube conveyor to receive produce pieces directly or indirectly from step (I) apparatus, to immerse them in a different liquid system, and to discharge produce pieces, and (III) a second immersion apparatus defined at least in part by a second drag through tube conveyor to receive the discharge from the first immersion apparatus and to discharge the produce pieces.

Abstract: A continuous method and an apparatus for desalting pickles is provided. The method comprises conveying pickles having a certain salt content along a path; spraying water onto the pickles as they are conveyed along the path, wherein the water is provided in an amount sufficient to saturate the pickles and displace a portion of the salt therein; collecting water that drains from the saturated pickles; and measuring salt content of the collected water to monitor the process and determine when the desalting process is complete.

Abstract: The present invention discloses an apparatus for injecting liquid into food objects, the apparatus is comprised of a frame, an endless belt, and means for propelling the endless belt to convey the food objects. One or more needles with a passage for penetrating said food objects, a needle holder for holding said one or more needle, and a blending means for blending together substances to create the liquid are present. A supply means for supplying the liquid to the needles, a means for moving the needle holder, wherein the needles injects the liquid into the food objects while communicating with the food objects, and control means, wherein the control means controls the blending means for blending together plurality of substances to create the liquid based on predetermined recipes selected by the control means in response to an input from operator as well as the injection process, is further present.

Abstract: The present invention relates to an apparatus and method for moistening and handling at least one bale. The apparatus includes an open-topped tank for containing a liquid for moistening the at least one bale, a base and a mast assembly extending upwardly from the base. The mast assembly is rotatable about its longitudinal axis. The apparatus further includes a boom carried by the mast assembly. The boom is moveable between a lowered position and a raised position relative to the base. There is also provided a bale gripping device that depends from the boom. The bale gripping device includes a bale guide for maintaining the at least one bale engaged in a submerged position within the tank to facilitate moistening of the at least one bale. A method of moistening and handling at least one bale is also disclosed.

Abstract: In accordance with at least one exemplary embodiment, a method and system of producing peanut hull flour is disclosed. The peanut hull flour can be fit for human consumption as, for example, a food-grade fiber additive. In an exemplary embodiment, a peanut hull mass (or supply) can be treated with an oxidizing solution such as a 3-70% hydrogen peroxide solution for one or more minutes to twelve hours. The peanut hull mass (or supply) can also be washed with an alkaline solution. Moreover, the peanut hull mass (or supply) can be dried to a resulting moisture content of 1-10%. Further, the peanut hull mass (or supply) can then be reduced to peanut hull flour, for example, by using a flour grinder system.

Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.

Abstract: An apparatus for applying a liquid containing a post-harvest-treatment organic compound to generally spherical or ovoid produce items, the apparatus including: a first set of cylindrical brushes, each rotatable about its axis in a first direction, the axes of the first set of brushes being generally parallel, lying generally in a common horizontal plane, and positioned sufficiently close to one another to create a rolling transport platform having a series of alternating peaks and troughs for the items; a second set of at least one brush positioned above the first set so that the bristles of both sets are deformed as the items pass between them. The liquid is applied to the second brush set, which may include multiple rotating cylindrical brushes having horizontal parallel axes, at least one stationary or movable flat brush, multiple right-conical section brushes, or multiple cylindrical brushes having skewed, horizontal axes.

Abstract: A cheese process vat is disclosed. The cheese process vat includes an enclosure and a shaft assembly, preferably a shaft assembly having a shaft and a plurality of agitator panels arranged on the shaft. The preferred cheese process vat includes a plurality of rennet solution injection assemblies to inject rennet solution into the contents of the vat such that the rennet solution sufficiently pierces the surface of the fluid contents of the vat so that the rennet solution is mixed and distributed more efficiently.

Abstract: The present invention provides a multilayer tube for transferring a smoke-curing liquid to food, in which the tube has an innermost layer comprising a polyamide resin and a crosslinked polyvinylpyrrolidone; a packaged food product, in which the food product has been packaged in the multilayer tube for transferring a smoke-curing liquid to food; and a method for producing a smoked food using the multilayer tube for transferring a smoke-curing liquid to food.

Abstract: A contactor apparatus is adapted to expose a comminuted foodstuff such as comminuted meat to a processing fluid such as gaseous or aqueous ammonia or carbon dioxide gas. The contactor apparatus facilitates an even and consistent exposure to the processing fluid throughout the comminuted foodstuff as the foodstuff is pumped through a conduit. In order to produce this desired exposure to the processing fluid, the apparatus shapes the comminuted foodstuff into a relatively thin sheet of material flowing through a contact passage. The processing fluid is then applied to this relatively thin sheet of comminuted material from a processing fluid chamber. A fluid communication arrangement between the fluid chamber and the contact passage allows the flow of processing fluid into the contact passage and into contact with the sheet of foodstuff flowing through the contact passage.

Abstract: A needleless injection device and method for injecting a food subject is disclosed in which one or more types of liquid food additive are individually and/or simultaneously delivered to a food subject within a sealed injection chamber or compartment. The needleless injection device and method of the present invention utilizes rapid, high pressure injection bursts to completely and uniformly inject the food subject, allowing different food subjects or different food additives to be sequentially injected in an efficient and instant manner. The needleless injection device and method for injecting minimizes contamination by totally enclosing the injection process within a sealed chamber, and by eliminating the need for the injection nozzles to contact, or be placed immediately adjacent to the food subject.

Abstract: Apparatus and methods for slicing and seasoning meat, such as a ham. In one example, the apparatus includes a blade for slicing meat and a sprayer, such as a nozzle, for providing a stream of liquid seasoning in the direction of the blade during slicing, such that the liquid seasoning is distributed in between each slice substantially throughout the cut of meat. The sprayer may be coupled to a domestic water supply and/or at least one reservoir for holding a liquid seasoning. The apparatus may further include a spiral slicing configuration such that the meat is rotated while it is sliced and seasoned. Angling the blade with respect to the meat advantageously provides an opening in the meat so liquid seasoning may be distributed therein during the slicing process. In other examples, multiple sprayers and/or blades may be used.

Abstract: A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A drive moves the container so that the rib brings the food products into and out of contact with the liquid, and a vacuum source creates a partial vacuum within the chamber.

Abstract: An initial comminuted meat (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The ammonia exposure to the original comminuted meat product (21) is controlled to result in a pH of at least around 6.0 in the further comminuted meat product (22).

Abstract: A bale moistening and handling apparatus including: an open-topped tank for containing liquid for moistening bales; means for gripping at least one bale; a boom, the boom having a first end and a second end, the bale gripping means mounted on the boom proximate to the first end; a mast, the mast adapted to slidably carry the second end of the boom, the mast operable to rotate about its longitudinal axis; and, means for operating the bale gripping means, the boom, and the mast; wherein a bale located at a first location can be submerged in the liquid in the tank to moisten the bale and thereafter be removed and deposited at a second location.

Abstract: An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first and second streams. The first stream is combined in an atomization zone with the liquid, e.g., acetic acid, to form an atomized mixture of the gas and liquid. This atomized mixture is then contacted with the second gas stream in a mixing zone within a mixing/separation chamber in which the second gas stream vaporizes substantially all of the atomized liquid, and the resulting mixture of gas, vaporized liquid and residual droplets moves to the separation zone of the mixing/separation chamber. In the separation zone, the residual droplets gravitationally separate from the vaporized mixture, and the vaporized mixture free of a substantial amount of residual droplets is removed from the chamber.

Abstract: A weighing and flavoring system includes a measurer for measuring articles, a flavoring apparatus disposed downstream of the measurer for supplying flavoring in a predetermined quantity, thus flavoring the articles, a check measurer that measures the quantity of the flavored articles, setting means for setting at least one threshold value based on the quantity of the articles as measured by the measurer, and a sorting unit that performs sorting according to the weight of the flavored articles based on the threshold value.

Abstract: The guarantee closure consists of a closure body (1) with a guarantee foil (4) and with a pour-out spout (2) as well as a closure cap (3) fitting onto the closure body (1). The pour-out spout (2) is arranged on the closure body (1) such that it may be pivoted up. The guarantee foil (4) by way of pivoting-up the pour-out spout (2) into the pour-out position is cut open and thus frees the passage to the pour-out spout. The closure body (1) comprises a relief (11) for receiving tile guarantee foil (4) and forms above this relief (11) by way of two shoulders (12, 13) arranged over one another and distanced from one another a free space (14) for receiving the lying pour-out spout (2). This is enclosed and held by a film-hinge-like material bridge (5) which in the lying condition connects the two shoulders (12, 13) with a surface which seen from the outside is concave and on the upper side of the lying pour-out spout (2) runs together to a point which defines the pivoting axis of the pour-out spout (2).

Abstract: An object of the present invention is to reduce the generation of smell by sterilization and to improve the taste in carrying out the sterilization of milk or the like, and the method of the present invention is a method where sterilization is carried out after the dissolved oxygen in milk or the like is substituted with nitrogen gas, and the method is characterized in that a means in which nitrogen gas is directly mixed with and dispersed in milk or the like and a means in which milk or the like with which nitrogen gas is not mixed is sprayed from a nozzle(s) to the top of milk or the like, with and in which nitrogen gas has been mixed and dispersed, stored in a nitrogen gas substituting tank under a nitrogen gas atmosphere, are jointly used whereby the dissolved oxygen amount in the milk or the like is reduced by means of substitution of the dissolved oxygen with nitrogen gas, followed by subjecting to sterilization.

Abstract: An apparatus for flattening pieces of meat without piercing nor shredding the meat including a first roller set, each roller in the first roller set having non-sharpened outer edges; a second roller set, each roller in the second roller set having non-sharpened outer edges, the first roller set directly opposing and being spaced and fully separated from the second roller set, the first and second roller sets together having a product in-feed end into which meat pieces are drawn and having a product out-feed end at which flattened meat pieces are expelled from between the first and second roller sets; an adjustment mechanism for adjusting the spacing between the first roller set and the second roller set, where meat passing between the first and second roller sets is substantially flattened but not pierced nor shredded; and an in-feed conveyor belt assembly at the in-feed end including an in-feed conveyor belt and a rolling mechanism for rolling the in-feed conveyor belt in a direction to advance meat pieces p

Abstract: A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other pH level is below the target level. The two streams (A) and (B) are combined in a proportion to produce a combined or third foodstuff at the target pH. One or both of the first pH and second pH are sensed or otherwise determined, preferably on a continuous basis, and then these pH values are used to determine the proportion at which the stream of first foodstuff and stream of second foodstuff are combined and mixed. Particularly, the pH modification can be loosely controlled to produce an over-modification in the first foodstuff and then the stream (B) of second foodstuff may be combined with the stream (A) first foodstuff to produce a stream (C) of material having the target pH.

Abstract: A process for the treating of a product comprising the steps of: contacting the product with a solution of ozonized water subjected to stirring during all or part of the contacting, wherein all or part of the stirring is hydraulic in origin; recirculating at least a portion of the solution contacted with the product to one or more points where the contacting step occurs so as to establish turbulent water conditions capable of allowing achievement of a sufficient contact time between the product and the ozone dissolved in the water to attain a required level of treatment.

Abstract: A recloseable bag for marinading food including a flexible plastic sheet having side edges, a flexible foil sheet having side edges and sealed to the flexible plastic sheet along the edges of the sheets to form a generally rectangular bag having first and second ends and opposed sides, a recloseable closure joining the flexible plastic sheet and the flexible foil sheet adjacent the first end of the bag, and an arcuate rupturable seal extending from one opposed side to another opposed side and joining the flexible plastic sheet and the flexible foil sheet. The arcuate rupturable seal, the opposed sides, and the second end form a marinade storage compartment. A top of the arcuate rupturable seal is approximately centrally located between the opposite sides, and the recloseable closure, the opposed sides, and the second end form a food storage compartment for marinating food upon opening of the arcuate rupturable seal.

Abstract: An apparatus for processing fruit in multiple layers which includes improved tank assemblies, each tank assembly including generally parallel sidewalls and spaced apart first and second ends, the sidewalls being provided with one or more openings for loading the fruit to be infused, and the sidewalls also being provided with a plurality of spaced apart discharge ports through which infused fruit may be discharged, the tank assembly further including a plurality of spaced apart screens mounted between the first and second ends for the purpose of separating layers of the fruit which is to be infused. A first conduit assembly is connected to the first end of the tank assembly through which a fluid may be introduced into the tank assembly, and a second conduit assembly is connected to the second end of the tank assembly through which a fluid may be discharged.

Abstract: The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred temperature is in the range of 45 ° to 60° F. and the agitation is preferably a massaging action after injection of the liquid into the meat. The heating or agitation at the elevated temperature can be carried out in one vessel while the subsequent cooling is carried out in at least one second vessel.

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

Abstract: The disclosed invention provides a Host dispenser, which substantially eliminates the possibility of spreading unwanted germs amongst the members of a church congregation. The disclosed apparatus allows a single Host to be dispensed to a person. The Host dispenser includes a Host magazine in which a plurality of individual Hosts are stored. The Host magazine is configured to register or index the plurality of Hosts, one at a time to an ejection position, where a manually operated ejection ram ejects one Host at a time out of a dispensing opening or port included in the Host dispenser. The Host dispenser further includes a sacramental wine reservoir and dispensing valve for selectively dispensing a small amount of sacramental wine onto a Host as it is dispensed from the Host dispenser.

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

Abstract: An initial comminuted meat product (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The ammonia exposure to the original comminuted meat product (21) is controlled to result in a pH of at least around 6.0 in the further comminuted meat product (22).

Abstract: A vacuum meat marinating machine for products requiring a short vacuum massage cycle, comprising a substantially horizontal cylindrical vessel having a large opening at the top for rapid loading of product, said opening covered by a sealed vacuum cover during operation, and further having a hollow outer wall comprising a jacket for the circulation of liquid refrigerant. A paddle agitator is located within the vessel, having a hollow shaft running longitudinally within the vessel. Affixed at an angle to the shaft are a plurality of hollow triangular-shaped paddles, which paddles push product horizontally during operation. Liquid refrigerant circulates through the hollow wall of the vessel, as well as the hollow agitator shaft and paddles. The agitator shaft is connected to a reversible motor that periodically reverses the direction of rotation, thereby maximizing heat exchange between product and liquid refrigerant.