A detection unit configured to detect a leakage hole in an intestine suspended on a tubular member having a perforated portion that is configured to distribute a flow of liquid through the perforated portion and thereby pressurize the intestine, when the intestine is being moved with a non-zero velocity (V) along the longitudinal axis of the tubular member is disclosed. The detection unit comprises an electrically conducting and axially extending sleeve-shaped surrounding portion that at least partly surrounds the circumference of the tubular member and an electric circuitry arranged and configured to measure an electric quantity established between the surrounding portion and the liquid pressurizing the intestine.

A closure module and a method for closing and/or separating filled sausage casings connected via a sausage neck, comprising two stamps movable relative to and towards each other and arranged such that a sausage neck can be placed therebetween, the stamps being capable of clamping the sausage neck in a closed condition, and further comprising a first and a second electrode, through which, in a closed condition of the stamps, a current can flow from the first electrode into the sausage neck and via the sausage neck into the second electrode.

The invention relates to a method for treating a food product by non-conventional resistive heating using. contact with spaced-apart electrically conductive electrodes connected to a power source that regulates current to the electrodes by pausing heating of the food product to a predetermined temperature. The electrodes are configured into two groups at a first distance from one another. Each electrode group has individual electrodes, similar to a comb-like set of needles, wherein neighboring needles of each group are at a second distance from one another that is greater than or equal to the first distance. Each set of needles penetrates the food product such that points of the needles leave penetration points, wherein the food product is accommodated in a space between two conveyor belts and the individual electrodes extend from at least one of the conveyor belts in the direction of the opposite conveyor belt.

The invention relates to a method for treating a food product by non-conventional resistive heating using. contact with spaced-apart electrically conductive electrodes connected to a power source that regulates current to the electrodes by pausing heating of the food product to a predetermined temperature. The electrodes are configured into two groups at a first distance from one another. Each electrode group has individual electrodes, similar to a comb-like set of needles, wherein neighboring needles of each group are at a second distance from one another that is greater than or equal to the first distance. Each set of needles penetrates the food product such that points of the needles leave penetration points, wherein the food product is accommodated in a space between two conveyor belts and the individual electrodes extend from at least one of the conveyor belts in the direction of the opposite conveyor belt.

A method is provided for thermal treating a food product in a thermal treatment unit with the food product having a casing comprising a protein, or hybrid casing. The method involves providing the food product, subjecting the food product to a brine solution, conveying the food product into the unit, and subjecting the food product to a thermal treating step. The thermal treating step includes at least: a) drying the food product, and b) subsequently, further thermal treating the food product. The method further involves: determining the denaturation temperature of the protein, and setting the parameters of the climate in the unit such that the dew point of the air of the unit is equal to or lower than the determined denaturation temperature, wherein step a) ends in case the surface temperature of the casing is equal to the dew point of the air of the unit.

A dispersion of cellulose fibers, a method of preparing the same and uses thereof. The dispersion is produced by providing a cellulose feedstock comprising cellulose fibers; by providing a mixture of an ionic liquid and a protic antisolvent for cellulose as a dispersion medium, the ionic liquid being selected from the group of protic salts of superbases capable of dissolving cellulose; and by mixing said cellulose feedstock into said dispersion medium so as to disperse the cellulose fibers therein to form a dispersion which is stable for at least 24 hours at room temperature. The dispersion can be used as an additive of cellulose pulps for making of fibrous products.

A dispersion of cellulose fibers, a method of preparing the same and uses thereof. The dispersion is produced by providing a cellulose feedstock comprising cellulose fibers; by providing a mixture of an ionic liquid and a protic antisolvent for cellulose as a dispersion medium, the ionic liquid being selected from the group of protic salts of superbases capable of dissolving cellulose; and by mixing said cellulose feedstock into said dispersion medium so as to disperse the cellulose fibers therein to form a dispersion which is stable for at least 24 hours at room temperature. The dispersion can be used as an additive of cellulose pulps for making of fibrous products.

The present invention relates to a method of manufacturing a cellulosic film (cellulose film), particularly a cellulosic food packing film, especially a detectable cellulosic film, which cellulosic film comprises detectable particles incorporated therein, as well as to the cellulosic film thus produced and to its applications and usages (i.e. its use).

A low profile water bath co-extrusion process for sausage manufacturing is disclosed, along with machines for accomplishing this process. The process is an automated assembly line which begins with co-extruded food product, such as a sausage emulsion coated with collagen and finishes with cooked, boxed, packaged link sausage. The process includes the steps of co-extrusion, linking and cutting the co-extruded food product to individual links. Following these steps and prior to a liquid smoking step, the casing is prepared by steps which includes chemical treatment of the individual links in a water bath, while dehydrating the product in a salt solution, the water bath being a two-part process and following the water bath using a forced hot air drying step. Machines disclosed include a modification of prior art screw driven water bath and a novel roller/conveyor forced hot air drying assembly that subjects individual links of a co-extruded food product to a rolling motion while simultaneously being transported horizontally and being subject to forced hot air drying.

The invention is directed to synthetic food casings made from specific polyvinyl alcohol grades containing carbonyl groups, preferably in admixture with other polymers, as well as processes for using such synthetic food casings.