Archive
Tag "food processing"
Automatic Chicken-Plucker (Aug, 1929)

If you want to see a rather disturbing, yet captivating, video that shows how insanely scaled up modern food-animal production has become, watch this clip from the movie Samsara. If you’d like a video with a more vintage feel, check out the amazing “This is Hormel” from the always awesome Prelinger Archives at Archive.org.

Automatic Chicken-Plucker

Application of the principle of the vacuum sweeper lias been applied to this device shown below so that it automatically plucks fowl in a few minutes time. The bird is held against a rotary “grill”, enclosed in a cylinder, through which suction passes as in a sweeper. As the feathers are separated by the air current, they come in contact with a metal plate, equipped with several catchers which pluck the feathers and fine down when rotating.

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Portable Unit Puffs Cereal Grains (Dec, 1936)

I’m kind of amazed I haven’t seen one of these still in use in Portland. It seems like artisanal breakfast cereal would be very popular here. Salted caramel hemp puffs anyone?

Portable Unit Puffs Cereal Grains

DESIGNED especially for light manufacturing, a new machine recently introduced by a Portland, Oregon, manufacturer

converts wheat and rice grains into a delightful breakfast cereal. Four quarts of dry grain when exploded makes about one bushel of breakfast food. The machine can be operated by one person and will produce $120 worth of merchandise per day. An electric motor operates the device.

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Fame and Fortune from Sandwiches (Sep, 1936)

Fame and Fortune from Sandwiches

The Sandwich King of Denmark and his two hundred varieties of Smoerrebroed.

THE proverb, “The way to a man’s heart lies through his stomach,” could well have originated in Denmark. The Danes love good food and, above all, they like their special sandwiches, called Smoerrebroed.

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Enough Bread for an Army (Jun, 1950)

Enough Bread for an Army

FRESH BREAD daily for 96,000 soldiers, more than double the old equipment’s capacity, is turned out by the new mobile bakeries developed by the Army’s Quartermaster Corps. Each bakery company, with three mixing and make-up trailers and six oven trailers, can now produce the two-pound loaves at a 20-per-minute rate.

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750 Million Lumps of Sugar Every Day (Mar, 1950)

750 Million Lumps of Sugar Every Day

By Andrew R. Boone

THE drawing here and the photographs on the next three pages tell the story behind the lump of sugar you dropped into your coffee this morning. They show how the world’s largest cane-sugar refinery turns brownish, gummy raw sugar into sparkling, crystalline grains and cubes.

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REVOLUTIONARY NEW BUSINESS With GIANT SIZE CONFECTION (Mar, 1941)

REVOLUTIONARY NEW BUSINESS With GIANT SIZE CONFECTION

JUST CAN’T STOP EATING THEM

Dwarfs Other 10c Sellers On The Candy Counter

Giant Crispettes — the newest money-making sensation —many times the size of a candy bar, as big as a dinner plate, sells for only 10c. This tantalizing, toothsome, giant creation of popcorn, honey, molasses, corn syrup, butter goes “like wild.” Super Stores, taverns, confectioneries, etc., do the selling. Hundreds of outlets in every town. Profits are exceptional.

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Plankton- Blue Plate Special (Dec, 1941)

Plankton- Blue Plate Special

Found! — A New Food From The Sea That May Mean The Difference Between Victory and Defeat For The Democracies.

by Elon Jessup

CARE for a dish of plankton?

No?

Well, you’d better not turn up your nose at it. If this war really gets tough, the chances are great that you and I and the guy next door may soon have to eat plankton instead of steaks, chops, turkey and candied sweets. As a matter of fact, I think you’d rather like this new table delicacy.

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COWS EAT SAWDUST AND THRIVE ON STRANGE DIET (Dec, 1930)

I found the 1922 preliminary report on the process along with the 1926 study done on the composition, digestibility and feeding value of the hydrolyzed sawdust.

From the 1926 article: “The method of treatment consists in cooking the sawdust under 120 pounds pressure with dilute sulphuric acid, which converts
a portion of the cellulose and allied substances into sugar. The liquor resulting from the digestion together with the washings from the undigested sawdust residue is neutralized with lime and evaporated to a thick syrup, which is mixed with the dried residue. The product is then ready for feeding. It is a dark brown somewhat powdery meal with a slightly sweet woody odor and a woody flavor.”

Before anyone tries to draw comparisons with “Fresh Horizons” bread from the 70′s, that high fiber bread contained wood pulp and NOT sawdust. And it was banned in Canada.

COWS EAT SAWDUST AND THRIVE ON STRANGE DIET

Making cows eat sawdust, and like it. is the feat of the Forest Products Laboratory, Madison, Wisconsin. A process has developed that converts the fiber of the woody pulp into food for cattle by treatment with heat and chemicals. Its immediate application is seen in utilizing the sawdust that was formerly a useless by-product of lumber camps. Tests indicate that cows and other livestock thrive on the sawdust diet.

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SCIENCE IN PICTURES (Aug, 1945)

SCIENCE IN PICTURES

Mechanical “Wings” with which the inventor hopes he will be able to fly, are the work of 36-year-old Horace T. Pentecost of Seattle. In his right hand he holds the flight control stick: its handle is the throttle, regulated by turning. The “Hoppicopter,” as the inventor calls it, has a 2-cylinder, 20 hp. motor and weighs 60 pounds plus.

Precipitron an electrostatic air cleaner made by Westinghouse, cleans 23,000 cubic feet of air per minute in this room where lenses for naval optical instruments like periscopes are checked.

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My Profits Are Mushrooming (May, 1950)

Check out a the slightly more refined process used today. (video)

My Profits Are Mushrooming

A small corner in your basement and a bit of fungus mold are all you need to start a mushroom farm and grow yourself a big-money business.

By Corwin Fred

BACK in 1929 I knew nothing about running a business. I did know, however, that I wanted one of my own, and I realized it had to be some enterprise I could start without much cash—and learn as I went along.

A few months later the profits had really started mushrooming from my own business—growing and selling mushrooms. As a mushroom farmer, I’ve been squeezed into some tight corners—but I’ve squeezed out again.

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