Abstract:
Methods and systems are provided for the extraction of protein rich flour and fiber rich flour from brewer's spent grains (BSG). The extraction of protein from the BSG may include preparing the BSG by controlling the temperature in a hot grain storage system and in some cases dewatering the BSG to acceptable moisture content levels. In extracting the protein rich and fiber rich flour, the BSG is conveyed to a device that dries, mills, and fractionates the BSG into separated protein and fiber extract.
Abstract:
A device and method are provided for dispensing a beverage from a pressurized container. The dispensing device includes an integral source of compressed gas for maintaining the beverage within the container at a desired pressurized state. The dispensing device also includes a regulator for controlling the flow of gas from the compressed gas source to the interior of the container, as well as a pressure relief mechanism that accounts for potential over pressurization of the container. The beverage is selectively dispensed by actuation of a tap handle. Delivery is achieved through the device by a resilient delivery tube, and the delivery tube is either pinched closed or allowed to decompress by the actuation of the tap handle. In another embodiment, a check valve is used to control flow of the beverage in which the tap handle activates a transfer rod to seat and unseat a check element.
Abstract:
A beverage container includes a beverage bottle and a label adjacent to the beverage bottle and including a set of microcapsules that contain a phase change material. The phase change material has a latent heat of at least 40 J/g and a transition temperature in the range of 0°C to 40°C. The phase change material provides thermal regulation based on at least one of absorption and release of the latent heat at the transition temperature.
Abstract:
A pallet (100) for supporting a load (50) of packages (52) is disclosed. The pallet (100) includes a support structure (104) comprising flexible film (110) wrapped around at least one of the layers (54) of the load. The flexible film (110) is wrapped around two axes (AA, BB) which are generally perpendicular to one another and preferably located within the same plane such that the flexible film (110) covers at least a majority of the layer(s) (54). The pallet (100) also receives forks of a forklift. The base (102) may have an elongate tubular configuration and be constructed from a disposable/recyclable material.
Abstract:
A pallet for supporting a load of packages is disclosed. The pallet includes a support structure comprising flexible film wrapped around at least one of the layers of the load. The flexible film is wrapped around two axes which are generally perpendicular to one another and preferably located within the same plane such that the flexible film covers at least a majority of the layer(s). The pallet also includes a base adhered to the flexible film which is adapted to receive forks of a forklift. The base may be contructed from multiple pieces of a disposable/recyclable material such as plastic foam (a.k.a. Styrofoam).
Abstract:
A can end (10) for a two-piece beverage can including a score panel (80) defined by an arcuate score line (82) which comprises a score groove (168) and a score residual portion (93). In order to control the opening speed of the score panel (80), the thickness of the score residual (93) is varied along the score line (82). A thickened score residual area or areas (186) may generally be located opposite the rivet area (70) of the can end (10). The remainder of the score residual (93) may be formed having a relatively smaller thickness, thus allowing opening of the end (10) to be accomplished without the need for excessive force.
Abstract:
Apparatus for coating the bottom rim surface (82) of a container (10) using a vacuum conveyor (20) for holding and transporting a plurality of empty containers (10) with the bottom rim surfaces (82) exposed so that the bottom rim surfaces (82) may be passed over a coating applicator roll (88) and through a curing oven (60) to provide the bottom rim surfaces with a cured coating and wherein the vacuum conveyor (20) is wide enough so that a plurality of the bottom rim surfaces (82) may be coated at the same time and then passed through the curing oven (60). Also, the durometer of the application roll (88) can be varied so as to apply a coating of uniform thickness or a coating of varying thickness.
Abstract:
A container end member (102) has a peripheral wall and integral central end wall portion with a stay-on-tab (80) mounted on the central end wall portion for pivotal and rotational movement and a score line groove (104) defined by two spaced apart terminal ends formed in the central end wall portion for defining a severable panel portion that is large enough so than when severed will provide an elongated opening that vents the container to permit pouring of the beverage in the container (10) at faster pour rates than now available.
Abstract:
A specialized process for producing purified iso-alpha-acids from hop extract. Hop extract is first combined with a metal salt isomerizing agent. The mixture is preferably boiled to ensure complete isomerization. First organic and aqueous phases are produced, followed by washing of the first organic phase with a primary acid. These materials are preferably boiled during washing. A second organic and aqueous phase are produced, with the second organic phase being washed with a primary alkaline washing agent. Optimum results are achieved if boiling temperatures are maintained during washing. Third organic and aqueous phases are then produced, with the third aqueous phase being washed using a secondary acid to generate fourth organic and aqueous phases. The fourth organic phase (containing purified iso-alpha-acids) may then be stored and subsequently treated with a secondary alkaline washing agent to produce an aqueous concentrate used in brewed beverage production.
Abstract:
A colorless malt beverage product. To produce the product, malt and water are combined in a mash. An enzyme is preferably added to convert non-fermentable sugars to fermentable sugars. The mash is heated, and liquid extracted therefrom. The liquid is combined with a fermentable carbohydrate to yield a mixture which is boiled and combined with yeast. The resulting yeast-fermented product is decolorized to produce a clear/colorless base which is combined with a sweetener, tartaric acid, a buffer, and a flavoring agent, followed by carbonation until the product is about 0.48 - 0.57 % by weight CO2. The completed product is clear/colorless, has an alcohol: real extract weight % ratio of 1:0.4 to 1:1.5, and has 8 - 15 calories/ounce. These parameters minimize consumer sensations of fullness and excess tartness/sweetness/astringency, while producing desirable taste characteristics and an attractive appearance.