Campbell Soup Company

David P Gaehring

William M Hildebolt

Donald B Bradley

Edward H Krystek

Charles W Long

John V Scanlon

This invention provides a rotating drum screening apparatus for continuously and controllably separating a tomato macerate into a reduced insoluble solids pulp fraction and an insoluble solids-enhanced pulp fraction, the rotating drum screening apparatus has an adjustable means mounted on the rotary drum in the path of the influent, insoluble solids-containing liquid which blocks a desired portion of the drum surface so that the effective filter area of the drum surface can be altered as desired.

Apparatus for consistency control of manufactured tomato pulp

This invention provides a process for preparing blended tomato products of increased consistency wherein a concentrated tomato product is rapidly heated by direct contact with high temperature steam, rapidly expanding to a lower subatmospheric pressure and then milled through a screen having small openings. This process substantially increases the consistency of concentrated tomato products.

Process for preparing tomato products of increased consistency

A semimoist pasta product is prepared by uniformly dispersing a finely divided salt throughout a dough of wheat flour and water, partially gelatinizing the salt-containing dough, and then drying the gelatinized dough to a moisture content of at least 15% and an A.sub.w of no more than 0.85. The dough, which can be made from wheat flour other than conventionally employed durum semolina, may also contain preservatives and color enhancing additives. The dough is formed into a pasta shape at any appropriate point after the finely divided salt is uniformly dispersed throughout the dough. The resulting semimoist pasta product is flexible, shelf stable and quick cooking.

Process for preparing quick cooking semimoist pasta and product thereof

The present invention describes a process for preserving the natural texture of diced, pectin-containing fresh fruit and vegetable products through the rigors of conventional heat and acid sterilization procedures. Fruit or vegetable products are first impregnated with an aqueous polyuronic acid-containing solution and are thereafter contacted with an aqueous source of di-valent metal cations for gelling the absorbed acid.

Growing community of inventors

Collingswood, NJ, United States of America

David P Gaehring