Abstract: A yogurt maker which requires only hot tap water at the proper temperature and a yogurt preparation to produce a natural yogurt without the need for an external heat source to promote incubation. The maker is constituted by a can which houses a Dewar flask, the can having a removable cover provided with a chromatic liquid crystal cell that serves to test the hot tap water to be sure that it is at the correct temperature before it is poured into the flask to be mixed with the yogurt preparation. The hot water mixture is maintained by the flask at the incubation temperature for a period indicated by a scale on the cover, which scale is settable relative to start and stop points on the can. Upon completion of incubation, the flask containing the yogurt is withdrawn from the can and refrigerated.

Abstract: A method and equipment for processing food products by spraying with water in an electrical field are provided. The method and equipment are especially suitable for scalding and/or chilling of poultry.

Abstract: A method and apparatus for cooking corn is disclosed whereby corn particles are immersed in water in a cooking vessel to form a mass of corn particles, and the water is circulated throughout said mass. The temperature of the mass is raised and the corn particles agitated by directing steam, from a steam chamber, into said mass by deflecting said steam radially outwardly through perforated side walls in the steam chamber. The steam flow is then stopped whereafter the water circulation is stopped and cooked particles of corn are obtained.

Abstract: An apparatus for manufacturing readily soluble granular substances from powdered materials such as, for example, coffee, milk and the like. The apparatus has a vertical outer hollow cylindrical body for allowing quantities of powdered material from a distributor to fall by gravity therethrough, and a vertical inner hollow cylindrical body of different length and diameter inside the outer cylindrical body. The two concentric cylindrical bodies partly overlap each other and define a circumferential gap therebetween extending along the overlapping portion. A pneumatic air supply is provided on the outer cylindrical body for introducing compressed air into the outer body and producing a whirling air stream in the gap so that the powdered material carried by the whirling air stream forms a thin, ring-like continuous curtain.

Abstract: A bland protein product having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube, passing the protein material through a back pressure valve at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310.degree. to 350.degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. Between the back pressure valve and the collection zone the protein material is subjected to an agglomeration and stretching treatment accomplished by passing the protein and steam mixture through a restriction means, or by injecting a stream of cold water at right angles into the cooked protein and steam mixture, or by both of these steps. Apparatus for performing this process is also disclosed.

Abstract: A machine for washing, sizing and cutting the stems of mushrooms, comprises a tub full of water into which the fresh mushrooms to be treated are poured in bulk and conveyed in water into a second tub from which they are raised by suitable means to be carried on a selector device from which they fall in different positions according to their dimensions. Then they are conveyed on guides where they are arranged with their stems downwards and subsequently they are carried to the cutting device constituted by endless rotating toothed belts which provide for cutting. The first dirty end of the stem is thrown away and then a section of stem intended to be used as food is cut off so as to reduce the length of the stem to predetermined sizes. In this manner, the washed mushrooms are classified on the basis of their size and with the stem reduced to predetermined dimensions.

Abstract: Apparatus and methods for extracting juice from juice-laden material are disclosed. A tank system defines a row of material treating stations. A plurality of perforated baskets are swingably mounted at respective stations, each basket being operable to receive a charge of material. A flow of liquid is conducted through the stations in juice-extracting contact with the material. A basket actuating mechanism swings each basket from its associated station into a generally inverted position above the basket of a successive station to transfer the charge of material. In one preferred embodiment of the invention the basket is articulated intermediate its ends about a floating hinge. The basket actuating mechanism collapses the basket about the floating hinge to squeeze juice from the material before the material is delivered to the basket of a successive station.

Abstract: In the recovery of starch from cell tissue of root crop such as potatoes, by centrifuging, the feed to one of the centrifuging steps, in which an aqueous phase containing fibers and protein is separated from starch milk, is subjected to homogenization to free the fibers of included starch. Thereby, better separation in the centrifuging step is obtained.