A continuous process for making fat-free potato chips without using any cooking oil whatsoever. Chipping potatoes are prepared, sliced, continuously monolayered onto a conveyer and squeegeed to remove the excess starch and moisture. The slices are initial cooked on independently controlled conveyers in a primary 3-zone oven where they are first radiant heated and then subjected to two stages of forced air convection heating by driving the air into both surfaces of the slices simultaneously as the moisture content is reduced to 15%. The slices are then final cooked in a dielectric heater where an even controlled heat is applied in two tandem drying zones where the potato slices are subjected to long wavelength (65.8 ft.) radio frequency (15 mhz) waves from two 20 kw transmitters which reduce the moisture content of the finished slices to 7%. The finished potato chips are seasoned and packaged and have the texture, appearance and mouthfeel of deep-fat fried potato chips.
Vegetable snacks without fat are produced by placing sliced objects such as potato slices (3) on a net belt (1) in a single layer and by first carrying them through a pre-drying zone (5) and then a treatment zone (6) where the potato slices are puffed. The puffed potato slices (3') are then carried to a post-drying zone (7) and conveyed through same by a belt (2) whereafter the finished potato chips (3") are packed. In all heating zones (5,6,7) there may be used heating elements (4) treating the potato slices with infrared heat radiation, if desired, by two-sided treatment by further heating elements or reflectors (10).
Apparatus and method for controlling the distribution of product items over a manufacturing line, in particular, for controlling the distribution of potato slices across the width of a fryer in a commercial potato chip manufacturing process, includes a number of sensors for measuring the moisture content of potato chips exiting the frying and a controller for determining whether a moisture content variation state exists that should be corrected. A number of rotatable flume distributors are provided which are controlled by the controller in accordance with position adjustment values in a look-up table corresponding to detected moisture content variations. The flume distributors are then adjusted to modify the distribution of potato slices across the fryer to reduce or eliminate the variation in moisture content of the chips leaving the fryer.
An apparatus and method of peeling produce is described comprising adding an electrically conductive fluid and a produce having a peel to a container and subjecting the fluid and the produce to an electrical field to produce a current sufficient to rupture the peel from the produce.
An ultrasonic atomizer is provided including an ultrasonic vibrator, a reservoir, and a heat exchanger. The ultrasonic vibrator is connected to an amplifying section. The amplifying section has an exterior surface and a tip thereon. The amplifying section can be elongated and the amplifying section can be inclined at an angle that is preferably between about 5.degree. to 10.degree. from horizontal. The reservoir is in fluid communication with the exterior surface of the amplifying section. The reservoir contains a liquid. A pump can be located between the reservoir and the exterior surface of the amplifying section in order to assure a liquid flow rate of between about 10 to about 30 ml/min. The heat exchanger is provided in order to control the temperature and viscosity of the liquid. The liquid is directed to flow from the reservoir and over the exterior surface of the amplifying section to the tip. A feed tube having a dispensing end can be provided. The feed tube is located between the reservoir and the exterior surface of the amplifying section in order for the liquid to be dispensed from the dispensing end onto the exterior surface. Preferably, the feed tube passes through the heat exchanger prior to the liquid flowing over the amplifying section. The liquid is propelled from the tip in the form of droplets having a substantially horizontal velocity when the tip is oscillated upon actuation of the ultrasonic vibrator.
A flowable particulate distributor is provided having at least one wall and a multiplicity of posts. Each of the posts have a first end and a second end. The posts are attached at the first ends to the at least one wall forming a geometric array such that the second ends of the posts extend away from the at least one wall. An inlet port is also provided. The inlet port is connected to the at least one wall and is positioned above the geometric array. The flowable particulate distributor can be attached to a vibratory feeder assembly. The vibratory feeder assembly includes an elongated feed tray and a vibrator. The feed tray contains the flowable solids and has an open end thereon. The vibrator is mounted on the feed tray opposite the open end and the open end is aligned with the inlet port. This invention can also be described as a method for dispensing flowable solids. This method includes the step of introducing a high density of flowable solids into a flowable particulate distributor. Preferably, the flowable solids are introduced into the flowable particulate distributor through a vibratory feeder assembly. Another step is colliding the flowable solids with the multiplicity of posts that are arranged in the geometric array. The last step can be discharging a low density dispersion of flowable solids from the flowable particulate distributor.
