Abstract: An egg cleaning kit is provided for removing contents of a raw egg from the interior of a shell so that the shell's exterior surface may be decorated. The kit includes a hole-former for producing an opening through the shell, and an injector including a nozzle that is insertable through the opening. The injector operates to introduce air into the interior at a pressure greater than ambient pressure whereby the interior becomes pressurized thereby to eject the contents of the raw egg from the shell. The egg cleaning kit may also include either a surface decoration material adapted to be applied to the exterior surface of the shell during the decorative process, a holder for engaging the shell after removal of the contents and for supporting the shell during the decorative process, or a container which includes a lid for allowing submersion of the shell in the decorative fluid. A method of treating a raw egg for decorative purposes is also provided.

Abstract: An apparatus includes an extruder having mixing screws, a speed reduces, a plurality of barrels, an extrusion die, feed hoppers, a water supply hose, and a CO2 gas supply member, and a conveyer unit having a conveyer belt, a flour distributor, a plurality of heaters and a cutter for manufacturing Korean traditional oil pastries in mass production by means of the apparatus.

Abstract: A rice washing apparatus which can wash rice in a short time with a high degree of efficiency, and which can prevent occurrence of fragmentation of the rice, is composed of a rice washing tank formed of a cylindrical body, having a lower part in an inverted conical shape, and formed in its lower end with a rice discharge port, a water discharge pipe connected to a side of the lower part of the rice washing tank, a hollow valve rod adapted to be moved up and down in the rice washing tank, and provided in the lower part thereof with a rice discharge valve for opening and closing the rice discharge port, a hollow rotary shaft through which the valve rod is extended, and an agitating member 10 mounted to the rotary shaft.

Abstract: A method and installation for disinfection or sterilization of food articles or machinery, in which the item of food or machinery to be disinfected or sterilized is electrically grounded, and vapor from water or other liquid substance is generated and directed through an electrostatic potential field of defined shape generated with an electrostatic high voltage, whereby the vapor assumes the shape of the field with an electrostatic potential imposed thereon. The grounded item is exposed to the charged vapor for a predetermined time at a temperature above 50.degree. C.

Abstract: A dough moistening apparatus. A reservoir is disposed above a conveyor. The reservoir is operably coupled to a pump that fills the reservoir, from a tank. The reservoir has a spillway such that when overfilled, the fluid cascades onto the conveyor, thereby moistening dough items conveyed thereby.

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 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: 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: An improved apparatus for washing foodstuffs is provided. The invented apparatus utilizes hydro-energy to sufficiently clean a number of different types of foodstuffs processed thereby, while effectively using water circulating therethrough. The apparatus is configured to clean various types of foodstuffs ranging from different plant products to fish, such as sardines. The apparatus comprises a product loading assembly coupled to a cleansing flume, that is coupled to an overflow assembly. The loading assembly comprises a conical receiving section having a plurality of spray nozzles positioned about its inner periphery to form a turbulent water flow therethrough, that completely submerges product as it passes through the assembly. The conical receiving section ensures that a maximum product-water mixture is achieved to form a slurry that optimizes water usage and quickly cleans the product.

Abstract: A continuous flighted conveyor belt (18) is fed product (12) from a transverse direction. As the belt moves the product forward, offset water jets (56) cause some of the items not seated in a flight (20) to be rotated and captured in the flights. Further movement brings the product (12) to a zone where water jets (72) force all items to one side against a registration plate (76). Excess product and items not captured are forced off the surface of the belt by water jets (62) and are carried away to be fed again. A cutting blade (84) is set an appropriate distance from the registration plate (76) to trim product captured and registered. The products are then forced across the width of the belt by repositioning water jets 102 and stop against a second registration plate (104). A belt (82) covering the top of the belt flights (22) prevents items from escaping through the top of the conveyor.

Abstract: A method and apparatus for disinfection or sterilizing an article which is a food or foodstuff, or a surface of an article for contacting a food or foodstuff. According to the invention, the article is grounded and is treated with an electrically charged mist of a liquid having a redox potential and a predetermined pH. The mist is subsequently evaporated from the article.

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: An improved and simplified apparatus and method for washing leafy plant products is provided. The invented apparatus utilizes hydro-energy for sufficiently cleaning plant products being processed thereby, while effectively using water recirculating therethrough. The apparatus comprises a plant product loading assembly coupled to a cleansing flume. The loading assembly comprises a conical receiving section having a plurality of spray nozzles located about the periphery thereof to form a turbulent water flow through the loading assembly that completely submerges plant product disposed in the receiving section. This ensures that a maximum amount of plant product mixes with the water to form a slurry that optimizes water usage and quickly cleans the product. The flow rate of the water flowing through the spray nozzles does not damage the plant product. The configuration of the loading assembly inhibits collection of debris for maintaining sanitation of the apparatus.

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: A new rice rinsing system for cleaning natural grown rice without having to get hands wet. The inventive device includes a cylindrical water bowl having an open upper end, a closed lower end and a cylindrical side wall therebetween. A cylindrical shaft extends upwardly from the closed lower end. A cylindrical rice holder is provided having an open upper end, a closed lower end and a cylindrical side wall therebetween. The closed lower end and the cylindrical side wall of the rice holder are perforated. A hollow cylindrical sleeve extends upwardly from the closed lower end of the rice holder. The cylindrical sleeve has an open lower end for receiving the cylindrical shaft of the water bowl therein when the rice holder is positioned within the water bowl. A water bowl lid is dimensioned for covering the open upper end of the water bowl. The water bowl lid has a centrally disposed aperture therethrough with a cylindrical collar extending upwardly therefrom.

Abstract: A fruit cleaning device includes a lid and a bowl. The lid comprises a barrel shaped handle with a plurality of small apertures formed on the lid within the handle. The bowl comprises a plurality of blades extending along the inner wall thereof and a plurality of scrapers along the bottom surface bulging upwardly therefrom. Upon the lid and the bowl are closed, an enclosure is formed which is able to receive fruits and water therein. By shaking the device, the fruit will roll on the blades and scrapers that will scratch off any foreign objects attached on the fruits. The water is later drained from the small apertures, and fruit are cleaned thoroughly.

Abstract: Water is circulated in the processing of food products, such as rice, and in quantities sufficient to avoid undesirable clumping within processing machinery. Further, recycled water produced during the processing of food products is recirculated and reabsorbed by the food products. A portion of the water which contains cooked starch is drained off, and the remainder is recirculated in the processing of additional food products. In one application, a method and apparatus for recirculating water in the processing of rice is provided, whereby the ratio of the amount of water used and/or excreted in the processing of the rice as compared to the amount of cooked rice is less than or equal to about 3:1 by volume.

Abstract: A washing container using water and a rotatable brush for washing various granular food, and is especially applicable for medium and small size granular fruits. It is comprised of: a receiving barrel, a rotatable brush and an upper cover. Food is put in from a throw-in port and falls down in the receiving barrel filed with water, and the rotatable brush is rotated. The food to be cleaned is brushed and washed. Air containing ozone or ozone/anion is generated in a base of the receiving barrel and is injected into the receiving barrel to form bubbles to eliminate dirt and pesticide on the surfaces of the food, so as to keep the freshness of the food and to also clean the food.

Abstract: A food processing apparatus for washing, aeration drying, and blending food product. The apparatus comprises a food product container having a mating lid, a mesh basket insert, and a network of tubing having a plurality of spray nozzle apertures for producing a cleansing mist, and drying airstream, directed toward the enclosed food product. The container further includes a fitting for enabling communication between the tubing network and a water source and an air source, and a valved drain outlet. Blender blades are rotatably mounted to the container floor and driven by a motorized base which supports the container during normal operating modes.

Abstract: A process and apparatus for treating meat products with ultrasonic energy in an ozonated water environment to eradicate harmful pathopens from the surface of the meat products.

Abstract: An enhanced hydration extrusion cooking system, method and extruded product are provided which utilize a conventional extrusion cooking system with a material feed bin feeding material to a conditioning cylinder, from which it is fed to a cooking or forming extruder. An enhanced hydration subsystem is provided for providing a high-starch slurry to the conditioning cylinder, which can be gelatinized immediately prior to or promptly upon entry to the conditioning cylinder. The enhanced hydration subsystem includes a make-up tank receiving high-starch powder and water, which are mixed therein to form a slurry. The slurry is transferred to a pumping tank, from which metered amounts of the slurry are pumped to the conditioning cylinder. The slurry provides a source of pre-gelatinized starch which facilitates the extrusion cooking process and provides a number of desirable characteristics in the extruded product.

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

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

Abstract: An automatic rice cooking apparatus including a rice washing section supplied with a predetermined amount of rice from a rice box via a measuring cup and adapted to wash the rice by a water supplied at a uniform water pressure and a rice cooker adapted to receive the washed rice and a water for boiling the rice controlled in quantity by a water supply time and achieve a cooking operation and a warmth-keeping operation. The apparatus includes a control circuit capable of automatically achieving all rice cooking procedures of measuring the amount of rice to be cooked, washing the rice, adjusting the quantity of water for boiling the rice, cooking the rice and keeping the cooked rice warm in accordance with a selected specification of a user. The control circuit also informs various operation states of the apparatus so that the user uses the apparatus conveniently and simply.

Abstract: A blancher having a tank and an elongate generally cylindrical and hollow perforate drum rotatably received in the tank with the drum including an inlet end plate with a food product inlet opening adjacent an end of a support core that is spaced from the inlet opening by at least two braces of non-straight construction to allow food product to enter the drum without being obstructed adjacent the inlet opening. The braces increase the structural rigidity of the drum enabling blanchers to be constructed having axial lengths greater than 24 feet and drum diameters greater than 72 inches while also being of open throat construction and having an inlet opening diameter greater than the outer diameter of the core.

Abstract: A processor for the wetting of cereals with a liquid, wherein the cereal/liquid mixture is exposed for a short time (2 to 15 seconds) to strong vibration (shaking at approximately 80 Hz), with the result that the cereals directly absorb the liquid into themselves and immediately become transportable and can be further processed, for example can be ground, without a substantial storage time.

Abstract: The machine provides fresh fruit juice by storing and squeezing pieces of fresh fruit. The machine is built with a compartmented cabinet frame that allows for a module construction, each module being removable to allow for easy maintenance and assembly. The various modules that are used to assemble the machine are a storage module for storing the fresh fruit pieces, a feed module which transfers the fresh fruit pieces from the storage module to a squeezing module. After squeezing the juice from the fresh fruit pieces in the squeezing module, the residue falls by gravity into a crushing module which crushes the residue and removes the crushed residue from the machine. The machine also has a refrigerating module to keep the fresh fruit cool and a programable control module to control the modules and the overall operation of the machine. The squeezing module has a rotary portioner which transfers the fresh fruit pieces from the feeding module to a cutting unit.

Abstract: The water is removed from food product pouches which have passed through a water bath by advancing the pouches in a continuous stream on a first tray which is vibrated with respect to a frame. The pouches are advanced beneath an air manifold which discharges air onto the pouch to blow moisture downwardly. An air outlet is formed in the tray beneath the air manifold, and air is drawn therethrough. The reduced pressure produced by the partial vacuum restrains the pouch from upstream motion, and serves to draw away the water which has been detached from the pouch. A second vibrating tray is positioned to receive pouches discharged from the first tray. An inclined ramp flips the pouches as they travel between the trays to present the underside of the pouch for drying. Once flipped the pouches progress along the second tray beneath a second air manifold and vacuum air outlet to complete the water removal prior to discharging the pouch from the apparatus.

Abstract: A process for the wetting of cereals with a liquid, wherein the cereal/liquid mixture is exposed for a short time (2 to 15 seconds) to strong vibration (shaking at approximately 80 Hz), with the result that the cereals directly absorb the liquid into themselves and immediately become transportable and can be further processed, for example can be ground, without a substantial storage time. (FIG. 1).

Abstract: A method and apparatus for the continuous countercurrent treatment of roast and ground coffee particles in which a bed of the coffee particles is suspended in an aqueous liquid and the suspended bed is agitated in a manner which facilitates removal of evolved coffee gases from the bed to thereby effect complete, uniform wetting and/or extraction of the coffee grounds. The apparatus comprises a tank in which water flows upward from the bottom and is removed from the top of the tank, with fresh coffee grounds being fed onto the liquid at the top of the tank. Two pairs of interleaved blade assemblies are mounted in the tank for relatively counter rotation to submerge coffee particles into the aqueous liquid and form a bed of suspended coffee particles. A submerging auger, mounted on a central shaft in the tank, facilitates submerging the coffee grounds in the liquid.

Abstract: Described is a method, particularly applicable to a brush bed conveyor system, by which objects, typically citrus fruit, are washed or sprayed. A moveable high pressure spray manifold is contained within a manifold carriage and is disposed within the conveyor chassis such that it is moved along above a brush bed by a conveyor chain. Separation bars extend from the conveyor chain to segregate the objects into queues retained within the spray pattern of the manifold. When the manifold reaches a predetermined end position, a release latch is decoupled from the separation bars to disconnect the separation bars and conveyor chain from the manifold carriage. The predetermined end position is sensed and the manifold carriage is quickly returned to its initial position by means of a selectively activated pneumatic piston assembly.

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

Abstract: Food contents are separated from ferrous metal cans for conversion into useful byproducts by lacerating the can bodies into strips of metal to expose their contents, advancing along a vibrating conveyor section through a liquid spray, followed by magnetic separation to remove the metal strips and separately collect the food contents and metal strips for recycling. In order to convert the food contents into animal feed, the contents are first dried to reduce their moisture level either by mechanical dehydration or by the addition of bulking agents and then advanced through an extruder section to convert the food contents into dry particle form.

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

Abstract: Apparatus and method for slicing potatoes and washing or coating the potato slices wherein the slices exit a slicing mechanism and are directed between inner and outer spray rings that generate a pressurized water mist which washes the slices. The nozzles in the inner spray ring face the nozzles in the outer ring so that the pressurized water mist is formed in a predetermined area located between the rings. The high pressure water mist removes surface starch from the slices, and vibrating sieve arrangements disposed downstream of the slicing apparatus cooperate with a series of spray bars to further clean the slices. The apparatus of the invention is also used in a method of coating potato slices with a treating material.

Abstract: A legume rehydration control apparatus and method employ a buoyancy restraint device, a buoyancy detection device, and a plurality of latch devices. The buoyancy restraint device is adapted to evenly submerge and hold dried legumes in a vat of rehydration liquid at a level below the level of the liquid in the rehydration vat and to allow the liquid to rise past the restraint device and above the level of the legumes through a sufficient distance to provide an ample supply of liquid to accommodate the rehydration of the dried legumes. The buoyancy detection device is connected to the buoyancy restraint device and adapted to detect the change in buoyancy of the legumes by monitoring the upward and downward movement of the restraint device relative to the rehydration vat and thereby the change in the buoyancy of the legumes which underlie the restraint device.

Abstract: Apparatus and method are provided for sanitizing citrus fruit which includes an ultraviolet radiation station for both irradiating of fruit with ultraviolet light and generating ozone. An infrared radiation station is provided for irradiating the ultraviolet light irradiated fruit with infrared light and an ozone tank is utilized for exposing the ultraviolet light and infrared light irradiated fruit to a mixture of water and ozone. The ozone generated at the ultraviolet radiation station is collected and thereafter introduced into the ozone tank.

Abstract: A method and apparatus for the continuous countercurrent treatment of roast and ground coffee particles in which a bed of the coffee particles is suspended in an aqueous liquid and the suspended bed is agitated in a manner which facilitates removal of evolved coffee gases from the bed to thereby effect complete, uniform wetting and/or extraction of the coffee grounds. The apparatus comprises a tank in which water flows upward from the bottom and is removed from the top of the tank, with fresh coffee grounds being fed onto the liquid at the top of the tank. Two pairs of interleaved blade assemblies are mounted in the tank for relatively counter rotation to submerge coffee particles into the aqueous liquid and form a bed of suspended coffee particles. A submerging auger, mounted on a central shaft in the tank, facilitates submerging the coffee grounds in the liquid.

Abstract: A toroidal shaped impact assembly (10) for use in a hydraulic food cutting system is disclosed. Impact assembly (10) includes frustum shaped housing (22), an attachment plate (28) for mounting the assembly within a hydraulic food assembly, and a toroidally shaped impact ring (20). Food products such as peppers (12) are suspended in water and accelerated into assembly (10) where the aligned whole peppers impact against ring (20) thereby breaking apart into food pieces and an unattached seed pod or core.

Abstract: The apparatus provides for evacuation of the egg yoke and egg white from an egg through one hole in the egg shell. An egg with one hole in the egg shell is positioned on the apparatus. The one hole in the egg shell is positioned over a hollow tube which extends into the egg. The hollow tube aligns an egg collection opening in an egg seal with the egg collection passageway and supplies air at atmospheric pressure into the egg. When the interior of a bottle has a pressure below atmospheric pressure from a vacuum cleaner the egg yoke and egg white flow into the bottle. In a second embodiment, the apparatus provides for both evacuation and flushing of an egg.

Abstract: Apparatus for continuously peeling fruits or vegetables comprising a substantially horizontal rotary drum having its wall formed by a plurality of circumferentially-spaced parallel shafts, each shaft being individually rotatable about its own axis and having an abrasive surface, means for rotating the drum in one direction and means for rotating the shafts in the opposite direction, a rotatable helicoidal conveyor mounted concentrically within the drum and with its periphery adjacent the interior surface of the drum and means for rotating the conveyor in a direction opposite to that of the drum. The apparatus further includes a set of rollers located at one end of the drum which support registration of the rotating abrasion shafts with the means for rotating the abrasion shafts.

Abstract: An incubator apparatus (10) for preparing an aerobically cultured plant material, such as a soyfood substrate (11), inoculated with a beneficial microorganism to form a cultured food, such as Tempeh, is described. The incubator apparatus is comprised of a water tray (13), which provides a water bath (15) for heating the inoculated soyfood substrate loaded in shallow metal trays (45), preferably stainless steel trays. The trays are then supported on tray racks (43) that are mounted in the water bath so that the trays are partially immersed in the water bath. The trays holding the inoculated soyfood substrate are then sealed in the water bath by a cover (61). The cover mounts over the tray racks and is partially immersed in the water bath to seal the cover over and around the trays filled with the inoculated soyfood substrate.

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

Abstract: A device for cleaning rice or vegetable such as beans in a tank containing cleaning water is provided. The cleaning water is manually agitated. A removable basket having a perforated bottom is rotatably positioned in the tank. An agitator static with respect to the tank is removably positioned in the basket. Filter screens are mounted to the perforated bottom of the basket.

Abstract: A pasteurizing machine which automatically adjusts the level of the pasteurizing water, and which comprises three water containers placed superposed to one another. The pasteurizing water is heated in the lowermost container and pumped to the upper one. The bottom of said upper container is provided with apertures which permit dripping of water into the intermediate container in which a conveyor belt travels.

Abstract: A comestible processing system includes equipment of components for receiving, soaking, draining and tempering food or feed material. Furthermore, infrared material processors are provided for energizing the material with energy in the infrared range. The retention vessel is provided for receiving the heated, energized material for retaining the same in a temperature-elevated condition. A cooler receives the heated material, cools it and flashes off steam therefrom. A processing method includes the steps performed on the material by the above components, and includes additional, optional steps of flaking, grinding and mixing/formulating the material in preparation for packaging same.

Abstract: A stainless steel tank has a hinged cover which closes over a cylindrical drum which is rotatably mounted within the tank. The drum has a stiff support structure with an inlet end plate and a discharge end plate and a plurality of linear support members extending between and rigidly fastened to the two end plates. A helical auger is welded to and supported by the support members and is positioned within the drum by a central core tube. The auger and core tube are not connected to the inlet end plate leaving an unobstructed open-throat which allows the free flow of food product into the drum. A perforated cylinder of screen material surrounds the drum and retains food product therein. An infeed flight attachment extends from the auger to the inlet end plate and has a curved portion which extends beneath the water level to avoid contact with the food product above the water level.

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