A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

A food processing apparatus including a tank having an inlet end for receiving food product and an outlet end for discharging food product, the tank having an inner wall defining a compartment and including a solid, imperforate wall portion, fluid being contained in the compartment, and a rotatable auger mounted in the compartment, the auger for advancing food product within the compartment from the inlet end toward the outlet end, the auger including flights having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion of the inner wall. Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion. Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion.

The present invention relates to a method for preparing a potato product for finish-frying, a processing line therefor and a potato product for finish-frying. The method according to the invention includes the steps of: supplying a quantity of potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg; washing, peeling and cutting the supplied potatoes to form a basic potato product; blanching the basic potato product to form a blanched potato product; drying the blanched potato product; applying a coating to the blanched and dried potato product to form a coated potato product; and pre-frying the coated potato product to form a pre-fried potato product, wherein the steps provide a potato product, the energetic value of which is lower than 190 kCal/100 g after finish-frying.

The present invention relates to a method for preparing a potato product for finish-frying, a processing line therefor and a potato product for finish-frying. The method according to the invention includes the steps of: supplying a quantity of potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg; washing, peeling and cutting the supplied potatoes to form a basic potato product; blanching the basic potato product to form a blanched potato product; drying the blanched potato product; applying a coating to the blanched and dried potato product to form a coated potato product; and pre-frying the coated potato product to form a pre-fried potato product, wherein the steps provide a potato product, the energetic value of which is lower than 190 kCal/100 g after finish-frying.

Thorough spraying and draining freshly cut produce and the equipment processing it in a one-pass system that uses a dilute solution of chilled ultrapure water and chlorine dioxide or chlorine or both significantly reduces bacterial counts. Raw produce is sprayed as it is conveyed to cutting heads and as the cut pieces fall into a hopper above a conveyor. The conveyed cut produce is vibrated and tumbled while being sprayed from above. At the end of the process, the cut produce is sprayed with potable water and deposited in a dryer basket. Drainage from the equipment is collected and processed through a multi-stage water filtration system to potable quality. The near freezing water temperature, its ultra-purity, and the concentrations of biocides in the sanitizing spray are carefully established, monitored and maintained by a process controller.

Thorough spraying and draining freshly cut produce and the equipment processing it in a one-pass system that uses a dilute solution of chilled ultrapure water and chlorine dioxide or chlorine or both significantly reduces bacterial counts. Raw produce is sprayed as it is conveyed to cutting heads and as the cut pieces fall into a hopper above a conveyor. The conveyed cut produce is vibrated and tumbled while being sprayed from above. At the end of the process, the cut produce is sprayed with potable water and deposited in a dryer basket. Drainage from the equipment is collected and processed through a multi-stage water filtration system to potable quality. The near freezing water temperature, its ultra-purity, and the concentrations of biocides in the sanitizing spray are carefully established, monitored and maintained by a process controller.

A fruit post-harvest disinfection and conveying production line is provided. The production line solves the problem of waxberry type fruits, that is, due to the exposed flesh, it is necessary to minimize the time that water remains on the surface of the fruit during the spraying disinfection process. The fruit post-harvest disinfection and conveying production line includes a workbench, where the workbench is provided with multiple sets of conveyor belts; each set of conveyor belts includes a first conveyor belt and a second conveyor belt; an upper part of a front end of the conveyor belts is provided with an inclined feeding hopper; and the feeding hopper is provided with feeding ports corresponding to each set of conveyor belts.

This invention relates to a seaweed processing plant, more specifically a portable seaweed processing plant. The portable seaweed processing plant comprises a shipping container having a substantially rectangular cuboid shaped body with at least one releasably securable door to provide access to and from the interior of the container. The container is configured for transport on an articulated chassis. The shipping container houses a remotely monitored seaweed processing line including a seaweed washing station, a seaweed preprocessing station, a seaweed separation station to separate the seaweed into liquid seaweed and solid seaweed, and a seaweed packing station to pack the liquid seaweed and the solid seaweed for onward transport. In this way, the yield from the harvest is optimized, additional products are harvested, and the quality of the harvest is superior than would otherwise be the case.

This invention relates to a seaweed processing plant, more specifically a portable seaweed processing plant. The portable seaweed processing plant comprises a shipping container having a substantially rectangular cuboid shaped body with at least one releasably securable door to provide access to and from the interior of the container. The container is configured for transport on an articulated chassis. The shipping container houses a remotely monitored seaweed processing line including a seaweed washing station, a seaweed preprocessing station, a seaweed separation station to separate the seaweed into liquid seaweed and solid seaweed, and a seaweed packing station to pack the liquid seaweed and the solid seaweed for onward transport. In this way, the yield from the harvest is optimized, additional products are harvested, and the quality of the harvest is superior than would otherwise be the case.