摘要:
A pivoted bucket conveyor is disclosed in which pivotally mounted buckets carried by a chain conveyor is provided with the buckets normally arranged to travel in a horizontal position across a reject station and, upon receipt of a signal from an inspection station, to pivot and discharge their contents at the reject station. A flexible bucket guide member is provided at the reject station to engage beneath projections on the sides of the buckets and guide the buckets across the reject station. Pins carried by a second chain conveyor engage and support the flexible bucket guide member at points between each bucket and permit the flexible guide member to be deflected upon dumping of a bucket at a position beneath the bucket being dumped and still direct movement of adjacent buckets. Modified forms of guide members are also disclosed to stabilize and direct movement of all buckets other than the particular bucket being pivoted or dumped.
摘要:
Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
摘要:
Embodiments herein relate to pretzel snack products exhibiting reduced gluten interconnection. In an embodiment, an extruded pretzel snack is included having a three-dimensional structure including a plurality of gluten layers, the three-dimensional structure formed from a dough composition including a wheat flour, a leavening agent, and at least about 5 percent by weight oil content. In an embodiment, a method of making an extruded pretzel snack is included, the method including forming a dough composition including 40 to 70 weight percent of a wheat flour, 20 to 40 weight percent water, 5 to 15 weight percent vegetable oil, and a leavening agent, extruding the dough, cutting the extruded dough to form individual pieces, and proofing the individual pieces, and baking the individual pieces to reduce the moisture content to less than about 5 weight percent. Other embodiments are also included herein.
摘要:
Embodiments herein include a system for joining components. The system can include a rotating base platform, a plurality of receptacles mounted to the base platform, and a rotating sonotrode platform. A plurality of sonotrodes are mounted to the sonotrode platform. Each sonotrode can correspond to a receptacle. Each sonotrode can move in a reciprocating motion between a release position distant from a corresponding receptacle and a compressing position proximal to the corresponding receptacle. The compressing position occurs at a first angular position of the sonotrode platform. Each sonotrode is energized at the compressing position.
摘要:
Embodiments of the invention include food products and related methods. In an embodiment, the invention includes a food product. The food product can include a container and a food composition. The container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. In an embodiment, the invention includes a microwaveable food container. The microwaveable food container can include a bottom wall and a side wall. The bottom wall can include a microwave reflector. The side wall can include a material that is substantially transparent to microwaves. The microwave reflector can cover at least about 80 percent of the surface area of the bottom wall. Other embodiments are also included herein.
摘要:
Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a container, adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of heated liquid, placing a mixing head into the container, and rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product. In an embodiment, an instant food preparation machine is included. In an embodiment, a mixing head is included. In an embodiment, an instant food preparation kit is included. Other embodiments are also included herein.
摘要:
A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.
摘要:
A dispensing system dispensing items includes a dispensing station and a first conveyor for transporting containers to the dispensing station. The dispensing station includes a dispenser for dispensing items to the containers, a mechanism for spacing the containers to a predetermined pitch, a transfer wheel for removing the containers from the first conveyor, a star wheel for receiving the containers from the transfer wheel and for transporting the containers in synchronization with the dispenser, and a turret for removing the containers from the star wheel.
摘要:
A control system for regulating a dispenser that includes a feeder bowl and a plurality of dispensing paths is disclosed. The control system includes a control unit for controlling a rotation drive for rotating the dispensing paths, a feeder bowl vibration device for vibrating the feeder bowl, and at least one dispensing path vibration device for vibrating the dispensing paths, such that the feeder bowl receives a plurality of items and supply the items uniformly to each of the dispensing paths, and the dispensing paths dispense the items singularly.