Conagra Foods Rdm, Inc.

Conagra Grocery Products Company

Conagra Foods Edm, Inc.

Jorge K Succar

Theodore G Tishinski

Khaled A Khatib

Richard W Jones, Jr

Jerry J Costales

David C Sorrick

Maiyuran Konanayakam

Mario Mikula

Jennifer R Mancuso

Lorenzo Brescia

Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.

Fiber particle size reduction in fiber-containing food slurries

An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions&#x2014;a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition.

Method for producing concentrated food products with fractionation concentration

A food dispensing apparatus comprises a first shell, at least one second shell disposed within the first shell, a nozzle coupled to the first shell and the at least one second shell, and a check valve disposed in the nozzle and coupled to the at least one second shell. The at least one second shell is suitable for containing a food component. The food dispensing apparatus is suitable for preventing air from entering the at least one second shell.

Food dispensing apparatus

System and method for producing concentrated food products with fractionation concentration

An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions&#x2014;a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.

A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.

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Yorba Linda, CA, United States of America

Jorge K Succar