Alkar-rapidpak, Inc.

Kraft Foods, Inc.

Kraft Foods Global Brands LLC

Kraft Foods Holdings, Inc.

Clasen Quality Coatings, Inc.

Vernon Donald Karman

Craig R Bonneville

Robert E Hanson

Tou T Vang

Gary Lee Hahn

Nelly Feze

David F Kuethe

Norman C Abler

John J Jurkowski

Mark Ervin Malenke

Amy Lynn Nehls

Jason W Schmid

Jerome F Marra

There is provided a container for a bulk material. The container includes an elongated shell. A scraper assembly is configured to move within the shell. The scraper assembly further is configured to contact at least one interior wall of the shell. A driver assembly is located outside the shell and is configured to move along an outer surface of the shell. A driven assembly is located inside the shell and is coupled to the scraper assembly. Each of the driver assembly and driven assembly includes one of a magnet and a magnetically attractable material. Movement of the driver assembly, by a motion appliance, outside the shell causes a corresponding movement of the driven assembly and coupled scraper assembly inside the shell to move the bulk material inside the shell.

Container including a magnetically operated scraper

A method and apparatus for treatment of an outer surface of a food product are provided using a fluid having properties selected for treating the surface and bringing the fluid into contact with an outer surface of the food product in a generally continuous manner in a commercial food processing environment.

Apparatus and method for surface treatment of a food product

A flexible, composite unitary belt for forming spaced intervals in a stuffed casing, and method therefore, the belt cooperating with another belt to pinch the stuffed casing. The belt comprises a body forming a continuous loop and having at least one embedded flexible reinforcing member extending throughout. Additionally, the belt has at least one pinching member extending outwardly from the body and positioned to cooperate with a pinching member of another belt to pinch the stuffed casing when fed between the belts and pinched by the pinching members.

Apparatus for forming spaced intervals in a stuffed casing and method thereof

A method for processing a food product involves transporting the food product through a plurality of stations including a loading station, a pasteurization station, and a closing station. The surface of the food product is pasteurized by convectively transferring heat from the pasteurizing medium to the surface of the food product at a rate such that the surface heat transfer coefficient becomes sufficiently higher than the food product conductance coefficient that the surface temperature of the food product is substantially instantaneously elevated above temperatures which are instantly lethal to microbes which may be present. Preferably, steam is condensed on the food product surface in dropwise condensation, and the onset of film condensation is retarded by removing condensate film from such surface.

Surface pasteurization method

In a web packaging machine () and method packaging a food product (P) between upper and lower webs (and), wherein the lower web () is transported through a series of stations which form the lower web () into a component of a package at a forming station (), and receive the food product (P) at a loading station (), and close the package with the upper web () at a closing station (), a pasteurization station () is provided between the loading station () and the closing station () and pasteurizing the food product (P).

Web packaging pasteurization system

Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package.

Method for controlling microbial contamination of a vacuum-sealed food product

An improved method is disclosed for the fusing, joining or seaming of cellulosic materials. The method utilizes a hydroxide solution of selected organometallic compounds or metal oxides to rapidly crosslink opposing, overlapping cellulosic surfaces to provide secure seams. In particular, the invention is directed to the production, either on-line or off-line, of tubular cellulosic casings for the manufacture of sausages and sausage-like products. The seams according to this invention have such high shear strength that extremely narrow bond widths are possible. The narrowness of the bond site eliminates or minimizes striping or discoloration of the finished product.

Cellulosic casings which are organometallic solvent seamed

Methods are disclosed for producing substantially flat processed meat products and, more specifically, flat casingless hot dogs. In the disclosed methods a material containing substantial amounts of the meat protein is formed prior to cooking into a flat form of a predetermined thickness by pressing the uncooked material. The flat form is then heated either simultaneously with the forming or thereafter to a temperature and for a time sufficient to congeal a sufficient amount of the protein to stabilize the shape of the flat form but insufficient to cause any substantial rendering of the material. The surface of the congealed flat form is then treated by smoke, drying or both to establish its texture and flavor, and the treated flat form is then finally cooked into the food product. The flat form is cut into discrete flat shaped patties either at the beginning of the method or subsequent to cooking or chilling. The meat product formed by the method of the invention has a unique layered cross-section, and pleasantly pocked surface appearance, color and texture.

Growing community of inventors

Poynette, WI, United States of America

Vernon Donald Karman