Stokely-van Camp, Inc.

The Quaker Oats Company

Stokley-van Camp, Inc.

Subodh K Raniwala

Rei-Young Amos Wu

Gregory Schimmel

Michael F McGowan

Michael J Mastio

James D Schuman

Richard O Powell

Steven Havlik

FuHung Hsieh

Lloyd S Young

Linda D Racicot

James R Kirkwood

Sanjay H Holay

An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Active sterilization zone for container filling

A method for hot-filling and closing a polymer container is disclosed in which one of the closure for the container and the head space area of the container is provided with a hole covered with a hydrophobic air permeable membrane. The container is then filled with a hot liquid and the filled container is closed but for the air permeable component. The filled container is then cooled with the pressure between the interior of the container and the ambient pressure being equalized due to the air permeable membrane. Subsequent to cooling, an air-tight seal is provided over the membrane-covered hole. An associated container and closure cap is also disclosed.

Hot fill container and closure and associated method

A method and system for producing a flavored beverage wherein the flavor is added in a separate step to a combination of the base ingredients of the beverage is provided. The flavor can be added to a container either before, during or after a thermally processed master batch base is hot filled into the container.

In-line and in-container flavor/additive dosing method and system for beverage manufacturing

A system and method for sterilizing to a desired level a food packaging area or room including the associated atmosphere that can be automated is provided. The method includes introducing the sterilizing agent as an aerosol suspension into the atmosphere of the food packaging area and exposed surfaces in the area, and then distributing the sterilizing agent to contact the surfaces therein that are to be sterilized with the sterilizing agent. The method may also include condensing the aerosol suspension to form a thin liquid film containing the sterilizing agent on exposed and nonexposed surfaces in the area or room to thereby effect sterilization of those surfaces.

Sterilization system and method for food packaging

The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat ceral. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging. For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment. These means include mechanical means, such as tumbling, or alternatively, ingredient means, such as the use of humectants containing thickeners.

Process for infusing high levels of humectant into dried fruits, for use

The invention relates to the preparation of fruit for use in packaged dry foods, such as mixes and ready to eat cereal. A method of infusing high levels of liquid humectant into fruits such as raisins, without generating a stream of waste humectant, is disclosed. The method comprises applying a relatively high level of liquid humectant as a surface coating, and allowing the raisins to stand for enough time for most of the humectant to be absorbed into the fruit, before admixing the resulting fruit the dry food for packaging. For dry foods having very low Water Activity levels, e.g. 0.30 and below, special means are disclosed for increasing the liquid humectant carrying capacity of the fruit, in order to accommodate very high levels of liquid humectant as a topical application, for infusion during a period of time in which the raisins are standing, e.g. during storage or shipment. These means include mechanical means, such as tumbling, or alternatively, ingredient means, such as the use of humectants containing thickeners.

A method for making a crisp rice product comprising the steps of (a) extrusion-cooking a moist mix of ingredients the ingredients comprising at least about 50% uncooked rice flour on a dry weight basis, in a screw-type extruder, the screw-type extruder comprising an elongated barrel having a feed end and a discharge end and a passageway therebetween and a single elongated screw snugly and rotatably residing within the passageway, the screw having a non-adhesive, anti-stick coating; (b) expressing the cooked mix from the extruder through a die under expanding conditions; (c) cutting the expressed mix into discrete pieces; (d) drying the cut pieces, and (e) toasting the dried pieces.

Growing community of inventors

Barrington, IL, United States of America

Subodh K Raniwala