Rapid cooling apparatus including a housing, a hot fluid coil disposed in the housing through which flows a product, a cooling liquid disposed in the housing which at least partially covers the hot fluid coil, and a condensing coil disposed in the housing through which flows a coolant, characterized by a reservoir in fluid communication with the cooling liquid in the interior of the housing, the reservoir being movable either towards the hot fluid coil and away from the condensing coil or towards the condensing coil and away from the hot fluid coil, so as to regulate a level of the cooling liquid which at least partially covers the hot fluid coil.

A method for heating starch solutions, including heating a dilute starch-water slurry, preferably containing about 8-12% starch, to a temperature of about 100-115.degree. C., adding starch to the dilute slurry, and dextrinating the starch in the slurry to reach a final slurry of 35-40% solid content, the solid content including at least one of dextrins and soluble broken starch chains.

A method for improving water quality including the steps of providing a supply of water to be treated and decreasing the redox potential of the water principally by supplying thereto atomic hydrogen.

Electroheating apparatus and methods utilize a dielectric structure defining a conduit course of relatively small cross-sectional area and electrode surfaces of relatively large area so that the electrical current density in a region of the conduit remote from the electrodes is substantially higher than the current density at the electrode surfaces themselves. The system uses relatively high electrical resistance and relatively high voltages to provide substantial heating effect with low total currents. Foods such as liquid egg can be pasteurized.

A method for anodically treating a tinned metal surface prior to coating with an organic coating including the steps of placing the surface in an electrolyte bath, maintaining the surface at a relatively positive voltage and maintaining the electrolyte at a relatively negative voltage. An article treated according to the method is also disclosed.

Electroheating apparatus including a conduit, a cone-shaped electrode circumferentially surrounding the conduit, an electrical power source connected to the electrode, an electrically non-conductive endcap connected to the conduit and electrode, the conduit, electrode and endcap defining a chamber therebetween, and an electrolytic solution disposed in the chamber.

Apparatus for rapid cooling of a liquid to be cooled including a heat exchanger including a housing for containing a cooling liquid, a plurality of cooling conduits traversing the housing in thermal contact with the cooling liquid and defining a cooling conduit inlet and a cooling conduit outlet and a vacuum generator associated with the interior of the housing for reducing the pressure in the housing until the cooling liquid boils whereby a heat transfer coefficient of the cooling liquid is generally maximized.

Apparatus and a method of providing a water-based fluid with active hydrogen having selected characteristics including providing at least one material (10) having selected characteristics and supply of hydrogen atoms from at least one material (10) to fluid, whereby the fluid receives hydrogen atoms from the material (10), which hydrogen atoms have the selected characteristics.

Methods and apparatus for Electroheating™ an electrically conducting flowable material are provided. In a preferred embodiment, flowable material is conveyed from an entrance passageway to first and second electrode assemblies. The flowable material is then conveyed from the first and second electrode assemblies to an exit passageway. Voltages of opposite polarity are respectively applied to the first and second electrode assemblies so that a first electric current passes through the flowable material as it is conveyed from the entrance passageway to the first and second electrode assemblies, and a second electric current passes through the flowable material as it is conveyed from the first and second electrode assemblies to the exit passageway, in order to electroheat the flowable material. The flowable material preferably is rapidly cooled after being electroheated. The present invention may, for example, advantageously be used to electroheat biological proteinaceous matter, such as liquid egg or milk.

Provided herein is a method for Electroheating™ liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by Electroheating™.

Electroheating™ apparatus and methods utilize a dielectric structure defining a conduit course of relatively small cross-sectional area and electrode surfaces of relatively large area so that the electrical current density in a region of the conduit remote from the electrodes is substantially higher than the current density at the electrode surfaces themselves. The system uses relatively high electrical resistance and relatively high voltages to provide substantial heating effect with low total currents. Foods such as liquid egg can be pasteurized.

An Electroheating™ cell operating at low voltage and mains frequency, i.e., 60 Hz, is effective in heating a variety of food products including liquid egg products for general processing, as well as pasteurization and sterilization. The Electroheating™ cell includes at least a pair of spaced electrode assemblies each including an electrode spaced from a barrier in contact with the food product by a gap containing an electrolyte solution.

Electroheating™ apparatus and methods utilize a dielectric structure defining a conduit course of relatively small cross-sectional area and electrode surfaces of relatively large area so that the electrical current density in a region of the conduit remote from the electrodes is substantially higher than the current density at the electrode surfaces themselves. The system uses relatively high electrical resistance and relatively high voltages to provide substantial heating effect with low total currents. Foods such as liquid egg can be pasteurized.

The present invention relates to a method of Electroheating™ and pasteurizing liquid egg and particularly liquid whole egg so as to provide an extended refrigerated shelf life. The method utilizes generally minimum pasteurization parameters coupled with packaging and storage at 40 deg. F. or below.

A novel method for shell removal from hard-boiled eggs using chemical methods or, in alternative, a combination of chemical with mechanical methods. The acid or alkali is used to soften the egg shell prior to mechanical peeling or to dissolve the shell completely. The egg membrane is removed by treatment with alkali.

Apparatus for drying or curing a coating on a metal substrate comprising an induction coil arranged in a generally cylindrical configuration, a cooling coil arranged in a cylindrical configuration, generally cocylindrical with and spaced from the induction coil, thereby defining a receiving volume there between for removably receiving a generally cylindrical coated metal substrate, a top member sealing the top of said receiving volume and apparatus for selectably inserting and removing a coated metal substrate from the receiving volume.

A pressure treatment chamber comprising an enclosure whose interior is maintained at predetermined pressure and temperature conditions, the enclosure defining at least one access port, a rotary feeder disposed within the enclosure and being maintained at the pressure and temperature conditions of the interior thereof and communicating with the access port via a conduit extending through the enclosure and filled with a condensible gas substantially to the exclusion of atmospheric air, and pressurized fluid sealing apparatus coupled to the conduit for providing communication between the conduit and the rotary feeder while reducing the amount of gas transfer between the interior and exterior of the enclosure.

Apparatus and a method for food processing wherein an AC electrical current at a frequency exceeding mains frequencies is caused to pass through a food product producing direct resistance heating of the food product, the frequency being selected to preclude substantial electrolysis of the food product.

Apparatus and method for drying or curing a coating on a metal substrate including inductively heating the coated substrate in a highly confined space and condensing the evaporated liquid released as the result of the heating within the confined space at atmospheric pressure and room temperature. Ingress of atmospheric gases to the highly confined space is prevented without requiring locks or valves thus enabling a continuous flow of objects from the air into the highly confined space.

A nut-cracking apparatus has a tube dimensioned and configured to allow nuts to be propelled along the tube. An opening spaced circumferentially around the tube is angled to direct air along the propelled direction of the nuts. A blower is connected to supply sufficient air to the openings to create suction for pulling a nut into the tube past the openings and then to push the nut through the tube after it has passed the openings. The nuts are propelled against a rotating impact roller, which cracks each nut and moves the cracked nut out of the path of the travel to prevent interference with a succeeding nut. Air from the tube propels the nut shells through outlet of chamber, while the nut meats are deposited on screen.

An apparatus for applying polymerized coatings to can bodies has a means for applying the coating as a liquid containing a polymerizable or polymer coating material in one or more vacuum liquifiable solvents. The coated can bodies are heated in a confined space a sufficient extent by induction coils to substantially exclude air at entrance to vacuum chamber. Second induction coils heat the can bodies further to flash evaporate the remaining vacuum condensible solvent from the coatings and to cure the coatings. The solvent vapor is condensed in the vacuum chamber and condensers. A means supplies a sufficient quantity of water at exit from the vacuum chamber to substantially exclude air at the exit. The can bodies vaporize the water and the water vapor excludes the air. The water vapor is condensed under the vacuum of the chamber by condenser. Because only the vacuum condensible solvent vapor is introduced to the vacuum chamber at entrance and only the water vapor is introduced to the vacuum chamber at the exit, and both vapors are condensed in the vacuum, only a small vacuum pump is required to maintain the vacuum in the chamber, and the pump is operated only when the vacuum decreases. Curing the coatings under vacuum makes them very high quality over a wide thickness range.