Method for processing food product

Abstract

A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used. Such a blancher and method can be used to process food product by blanching, cooking and pasteurizing, is suited for processing relatively heavy food products having a density of at least 55 lbs/ft 3 using discharged liquid and gas, and is suited for processing food products having a lesser density using only discharged gas.

1. A method of heating a food product comprising:
 a) providing a blancher including a perforate food product-receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, and at least one orifice bank comprised of a plurality of pairs of orifices each for introducing a fluid  liquid into a tank disposed inside the housing in which the food product- receiving chamber is received with the orifices spaced apart in a lengthwise direction relative to the tank substantially the length of the tank ;  
 b) introducing food product into the food product- receiving chamber into  a liquid heat transfer medium within the housing of the blancher  tank through the inlet;  
 c) turbulently discharging a fluid  liquid through at least  each one of the plurality of pairs of orifices into the liquid heat transfer medium in the tank;  
 d) heating the food product in the food product-receiving chamber using the liquid heat transfer medium in the tank with the liquid heat transfer medium having a temperature of at least  120  Fahrenheit;  
 e) urging the food product in the food product-receiving chamber toward the outlet; and  
 f) removing the food product from the food product-receiving chamber through the outlet;  
   wherein in step c )  the liquid that is discharged through orifices at a flow rate of at least  20  gallons per minute per foot of tank length; and    
   wherein the orifices in the orifice bank are oriented to direct the discharged liquid into liquid heat transfer medium in an exiting quadrant of the tank generally toward an axis of rotation of the rotary food product transport medium .  
 
     
     
       2. The method of  claim 1  wherein in step c) the fluid is a liquid that is discharged through at least one of the orifices at a flow rate of at least 20 gpm and a pressure of at least 30 psi. 
     
     
       3. The method of claim  2    1  wherein there is provided at least one bank of orifices comprised of a plurality of orifices, the blancher has a length, and  in step c) the liquid is discharged from the bank of orifices  at least one of the orifice banks at a flow rate of at least  20  gallons per minute per orifice or  60 gpm  gallons per minute  per foot of length of the blancher . 
     
     
       4. The method of  claim 3  wherein the heat transfer medium comprises a liquid and  further comprising the additional step of withdrawing liquid heat transfer medium from the blancher  tank and discharging the withdrawn liquid heat transfer medium from the orifices in step c). 
     
     
       5. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, and a plurality of spaced apart banks of orifices each comprised of a plurality of pairs of orifices each for introducing a fluid into a tank holding a liquid heat transfer medium;    
   b )  introducing food product into the liquid heat transfer medium within the tank through the inlet;    
   c )  discharging a fluid through each one of the plurality of pairs of orifices of each one of the plurality of orifice banks into the liquid heat transfer medium within the tank;    
   d )  heating the food product in the food product - receiving chamber via heat transfer from liquid heat transfer medium having a temperature of at least  120 ° Fahrenheit;    
   e )  urging the food product in the food product - receiving chamber toward the outlet by rotating the food product transport mechanism; and    
   f )  removing the food product from the food product - receiving chamber through the outlet;   
 wherein in step c) the fluid is a liquid  discharged through at least one of  from the orifices of at least one of the plurality of orifice banks comprises a liquid at a flow rate of at least  20 gpm  gallons per minute per foot of manifold length  and at a pressure of at least 80 psi  about  30  pounds per square inch; and  
   wherein each one of the plurality of orifice banks is spaced apart and located so each one of the orifices of each one of the plurality of orifice banks directs fluid flow into liquid heat transfer medium located in an exiting quadrant of the tank .  
 
     
     
       6. The method of  claim 5  wherein there is provided at least one bank of orifices comprised of a plurality of orifices, the blancher has a length, and  in step c) the liquid is discharged from the bank of orifices at a pressure of at least  80  pounds per square inch or a flow rate of at least  60 gpm  gallons per minute  per foot of length of the blancher . 
     
     
       7. The method of  claim 6  wherein the heat transfer medium comprises a liquid and  further comprising the additional step of withdrawing liquid heat transfer medium from the blancher and discharging the withdrawn liquid heat transfer medium in step c) from the orifices of the at least one of the orifice banks. 
     
     
       8. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, and a plurality of pairs of orifices each for introducing a fluid into the housing;    
   b )  introducing food product into a liquid heat transfer medium within the housing of the blancher through the inlet;    
   c )  discharging a fluid through at least one of the plurality of pairs of orifices into the heat transfer medium;    
   d )  heating the food product in the food product - receiving chamber;    
   e )  urging the food product in the food product - receiving chamber toward the outlet; and    
   f )  removing the food product from the food product - receiving chamber through the outlet; and   
 wherein in step c) the fluid comprises a gas discharged through at least  each one of the orifices into the liquid heat transfer medium within the housing in an exiting quadrant of the blancher toward the perforate food product- receiving chamber  at a flow rate of at least  60 CFM  cubic feet per minute  and at a pressure of at least  2 psi  pounds per square inch .  
 
     
     
       9. The method of  claim 8  wherein there is a gaseous atmosphere in the blancher and further comprising the additional step of withdrawing a portion of the gaseous atmosphere from the blancher and discharging the withdrawn portion of the gaseous atmosphere in step c). 
     
     
       10. The method of  claim 9  wherein the heat transfer medium comprises water and the gaseous atmosphere in the blancher includes water vapor. 
     
     
       11. The method of  claim 8  wherein there is provided at least one bank of orifices comprised of a plurality of orifices, the blancher has a length, and in step c) the gas is discharged from the bank of orifices at a flow rate of at least 100 CFM per foot of length of the blancher. 
     
     
       12. The method of  claim 8  wherein there is provided at least one bank of orifices comprised of a plurality of orifices, the blancher has a length, and in step c) the gas is discharged from the bank of orifices at a flow rate of at least 200 CFM per foot of length of the blancher. 
     
     
       13. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, a first bank comprised of a plurality of pairs of orifices each for introducing a fluid into a liquid heat transfer medium holding tank, and a second bank comprised of a plurality of pairs of orifices each for introducing a fluid into the liquid heat transfer medium holding tank;    
   b )  introducing food product into liquid heat transfer medium within the tank through the inlet;    
   c )  discharging a fluid through at least one of the plurality of pairs of orifices of each orifice bank into the liquid heat transfer medium within the tank;    
   d )  heating the food product in the food product - receiving chamber;    
   e )  urging the food product in the food product - receiving chamber toward the outlet; and    
   f )  removing the food product from the food product - receiving chamber through the outlet; and    
 wherein in step c) the fluid comprises a gas discharged through at least  each one of the orifices at a flow rate of at least 10 CFM and a pressure of at least 60 psi  of one of the orifice banks into liquid heat transfer medium in an exiting quadrant of the blancher; and  
   wherein in step c )  the fluid comprises a liquid discharged through each one of the orifices of the other one of the orifice banks into liquid heat transfer medium in the exiting quadrant of the blancher .  
 
     
     
       14. The method of  claim 13  wherein there is a gaseous atmosphere in the blancher and further comprising the additional step of withdrawing a portion of the gaseous atmosphere from the blancher and discharging the withdrawn drawn portion of the gaseous atmosphere in step c) through the orifices of the one of the orifice banks. 
     
     
       15. The method of  claim 14  wherein the liquid heat transfer medium comprises water and the gaseous atmosphere in the blancher includes water vapor. 
     
     
       16. The method of  claim 13  wherein there is provided at least one bank of orifices comprised of a plurality of orifices, the blancher has a length, and  in step c) the gas is discharged from the bank of  orifices of the one of the orifice banks at a flow rate of at least 10 CFM per foot of length of the blancher , and in step c)  the liquid is discharged from the from the orifices of the other one of the orifice banks at a flow rate of at least  20  gpm per foot of length . 
     
     
       17. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, a first bank of a plurality of pairs of orifices each for introducing a fluid into the housing, and a second bank of a plurality of pairs of orifices each for introducing a fluid into the housing;    
   b )  introducing food product into liquid heat transfer medium within the housing of the blancher through the inlet wherein the liquid heat transfer medium has a temperature high enough to blanch the food product;    
   c )  discharging a fluid through each one of the plurality of pairs of orifices of each one of the orifice banks into the liquid heat transfer medium;    
   d )  heating the food product in the food product - receiving chamber via heat transfer from the liquid heat transfer medium;    
   e )  urging the food product in the food product - receiving chamber toward the outlet; and    
   f )  removing the food product from the food product - receiving chamber through the outlet; and    
 wherein the food products have a density of at least 55 lb/ft 3  and in step c) there is at least one orifice through which  water is discharged from the orifices of one of the orifice banks into liquid heat transfer medium in an exiting quadrant of the blancher at a flow rate of at least 20 gpm and a pressure of at least 30 psi  per foot of manifold length and there is at least one orifice through which  air is discharged from the orifices of the other one of the orifice banks into liquid heat transfer medium in the exiting quadrant of the blancher at a flow rate of at least 60 SCFM and a pressure of at least 2 psi .  
 
     
     
       18. The method of  claim 17  wherein there is at least eight inches of depth of food product in the food product-receiving chamber. 
     
     
       19. The method of  claim 17  wherein at least eight thousand pounds of food product per hour is removed in step f). 
     
     
       20. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, a first elongate longitudinally extending manifold comprised of a plurality of pairs of orifices each for introducing a fluid into the housing, and a second longitudinally extending manifold comprised of a plurality of pairs of orifices each for introducing a fluid into the housing;    
   b )  introducing food product into a water heat transfer medium within the housing of the blancher through the inlet;    
   c )  discharging a fluid through each one of the plurality of pairs of orifices of each one of the first and second manifolds into the water heat transfer medium;    
   d )  heating the food product in the food product - receiving chamber;    
   e )  urging the food product in the food product - receiving chamber toward the outlet; and    
   f )  removing the food product from the food product - receiving chamber through the outlet;    
 wherein the food products have a density of at least 55 lb/ft 3  and in step c) there is at least one orifice through which  water is discharged at a flow rate of at least 20 gpm and a pressure of at least 30 psi and there is at least one orifice through which air is discharged at a flow rate of at least 10 SCFM and a pressure of at least 80 psi  per foot of manifold length from the orifices of each one of the manifolds into water heat transfer medium in an exiting quadrant of the blancher and into water heat transfer medium in the perforate food product- receiving chamber so it impinges against food product in the perforate food product - receiving chamber; and    
   wherein the water discharged from the plurality of pairs orifices of each one of the first and second manifolds is recirculated water heat transfer medium withdrawn from within the blancher housing .  
 
     
     
       21. The method of  claim 20  wherein there is at least eight inches of depth of food product in the food product-receiving chamber. 
     
     
       22. The method of  claim 20  wherein at least eight thousand pounds of food product per hour is removed in step f). 
     
     
       23. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, first manifold comprised of a plurality of pairs of orifices each for introducing a fluid into the housing, and a second manifold comprised of a plurality of pairs of orifices each for introducing a fluid into the housing;    
   b )  introducing food product into liquid heat transfer medium within the housing of the blancher through the inlet;    
   c )  discharging a fluid through each one of the plurality of pairs of orifices of the first and second manifolds into the liquid heat transfer medium;    
   d )  heating the food product in the food product - receiving chamber;    
   e )  urging the food product in the food product - receiving chamber toward the outlet; and    
   f )  removing the food product from the food product - receiving chamber through the outlet; and    
 wherein the blancher has a length, the food products being heated in the blancher have a density of at least 55 lb/ft 3 , and in step c) there is at least one orifice through which  water is discharged at a flow rate of at least 80 gpm per foot of blancher length and a pressure of at least 30 psi and there is at least one orifice through which air is discharged at a flow rate of at least 10 SCFM per foot of blancher length and a pressure of at least 80 psi  from each one of the plurality of pairs of orifices of each one of the first and second manifolds at a flow rate of at least  20  gpm per foot of manifold into liquid heat transfer medium in the blancher housing located in an exiting quadrant of the blancher toward and into the perforate food product- receiving chamber .  
 
     
     
       24. The method of  claim 23  wherein each one of the first and second manifolds are spaced apart from one another, wherein each one of the first and second manifolds extend in a longitudinal direction relative to the blancher housing, and each one of the first and second manifolds are disposed outside the blancher housing, and wherein there is at least eight inches of depth of food product in the food product-receiving chamber. 
     
     
       25. The method of  claim 23  wherein at least eight thousand pounds of food product per hour is removed in step f). 
     
     
       26. The  A method of  claim 1   heating a food product comprising:
 wherein the blancher has a length, the food products have a density of at least 55 lb/ft 3 , and in step c) there is at least one orifice through which water is discharged at a flow rate of at least 80 gpm per foot of blancher length and a pressure of at least 30 psi and there is at least one orifice through which air is discharged at a flow rate of at least 60 SCFM per foot of blancher length and a pressure of at least 2 psi. 
 a)  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, and at least one manifold comprised of a plurality of pairs of orifices each for introducing a fluid into the housing;    
   b )  introducing food product into liquid heat transfer medium within the housing of the blancher through the inlet having a temperature high enough to blanch the food product during its residency time in the liquid heat transfer medium in the blancher housing;    
   c )  withdrawing liquid heat transfer medium from within the housing of the blancher;    
   d )  discharging the withdrawn liquid heat transfer medium through each one of the plurality of pairs of orifices of the manifold into the liquid heat transfer medium disposed in an exiting quadrant of the blancher at a flow rate of at least  20  gpm per foot of blancher length substantially along the entire length of the blancher housing;    
   e )  heating the food product in the food product - receiving chamber;    
   f )  urging the food product in the food product - receiving chamber toward the outlet by rotating the rotary food product transport mechanism; and    
   g )  removing the food product from the perforate food product - receiving chamber through the outlet.   
 
     
     
       27. The method of  claim 26  wherein there are a plurality of manifolds each having a plurality of pairs of liquid heat transfer medium discharging orifices that discharge recirculated liquid heat transfer medium in step d)  and wherein there  is at least eight inches of depth of food product in the perforate food product-receiving chamber. 
     
     
       28. The method of  claim 26  wherein at least eight thousand pounds of food product per hour is removed in step f). 
     
     
       29. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, and at least one longitudinally extending manifold disposed outside the blancher housing that is comprised of a plurality of pairs of orifices each for introducing a fluid into the housing;    
   b )  introducing food product into liquid heat transfer medium within the housing of the blancher through the inlet with the liquid heated to a temperature high enough to at least pasteurize the food product;    
   c )  discharging liquid heat transfer medium withdrawn from within the blancher housing through each one of the plurality of pairs of orifices of the at least one manifold back into the liquid heat transfer medium within the blancher housing;    
   d )  heating the food product in the food product - receiving chamber using the liquid heat transfer medium;    
   e )  urging the food product in the food product - receiving chamber toward the outlet by rotating the rotary food product transport mechanism; and    
   f )  removing the food product from the food product - receiving chamber through the outlet; and    
 wherein the blancher has a length, the food products have a density of at least 55 lb/ft 3 , and in step c) there is at least one orifice through which water  liquid heat transfer medium is discharged from each one of the plurality of pairs of orifices of the at least one manifold substantially along the entire length of the blancher housing at a flow rate of at least 20 gpm per foot of blancher length and at a pressure of at least  80  about 30  psi and there is at least one orifice through which air is discharged at a flow rate of at least 10 SCFM per foot of blancher length and a pressure of at least 80 psi  into an exiting quadrant of the blancher.  
 
     
     
       30. The method of  claim 29  wherein there is at least eight inches of depth of food product in the food product-receiving chamber. 
     
     
       31. The method of  claim 29  wherein at least eight thousand pounds of food product per hour is removed in step f). 
     
     
       32. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, and a plurality of pairs of orifices each for introducing a fluid into the housing;    
   b )  introducing food product into a liquid heat transfer medium within the housing of the blancher through the inlet;    
   c )  discharging a fluid through each one of the plurality of pairs of orifices into the heat transfer medium;    
   d )  heating the food product in the food product - receiving chamber;    
   e )  urging the food product in the food product - receiving chamber toward the outlet; and    
   f )  removing the food product from the food product - receiving chamber through the outlet; and    
 wherein the blancher has a length, the food products have a density of at least 55 lb/ft 3 , and in step c) there is at least one orifice through which water is discharged at a flow rate of at least 80  20 gpm per foot of blancher length and a pressure of at least 30 psi into liquid heat transfer medium in an exiting quadrant of the blancher and there is at least one orifice through which air is discharged at a flow rate of at least 10 SCFM per foot of blancher length and a pressure of at least 80 psi into liquid heat transfer medium in the exiting quadrant of the blancher.  
 
     
     
       33. The method of  claim 32  wherein there is at least eight inches of depth of food product in the food product-receiving chamber. 
     
     
       34. The method of  claim 32  wherein at least eight thousand pounds of food product per hour is removed in step f). 
     
     
       35. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, and a plurality of pairs of orifices arranged in a lengthwise direction substantially the length of the blancher housing with each orifice for introducing a fluid into the housing;    
   b )  introducing food product into a liquid heat transfer medium within the housing of the blancher through the inlet;    
   c )  discharging a fluid through each one of the plurality of pairs of orifices into the liquid heat transfer medium;    
   d )  heating the food product in the food product - receiving chamber;    
   e )  urging the food product in the food product - receiving chamber toward the outlet; and    
   f )  removing the food product from the food product - receiving chamber through the outlet; and    
 wherein the blancher has a length, the food products have a density of no greater than 55 lb/ft 3 , and in step c) there is at least one orifice through which  air is discharged from each one of the plurality of pairs of orifices into the liquid heat transfer medium in an exiting quadrant of the blancher at a flow rate of at least 60 SCFM per foot of blancher length and a pressure of at least 2 psi.  
 
     
     
       36. The method of  claim 35  wherein there is at least eight inches of depth of food product in the food product-receiving chamber. 
     
     
       37. The method of  claim 35  wherein at least four thousand five hundred pounds of food product per hour is removed in step f). 
     
     
       38. The  A method of  claim 1   heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, and a plurality of pairs of orifices arranged in a lengthwise direction substantially the length of the blancher housing with each orifice for introducing a fluid into the housing;    
   b )  introducing food product into a liquid heat transfer medium within the housing of the blancher through the inlet;    
   c )  discharging a fluid through each one of the plurality of pairs of orifices into the heat transfer medium;    
   d )  heating the food product in the food product - receiving chamber;    
   e )  urging the food product in the food product - receiving chamber toward the outlet; and    
   f )  removing the food product from the food product - receiving chamber through the outlet; and    
 wherein the blancher has a length, the food products have a density of no greater than 55 lb/ft 3 , and in step c) there is at least one orifice through which  air is discharged from each one of the plurality of pairs of orifices into the liquid heat transfer medium in an exiting quadrant of the blancher at a flow rate of at least 10 SCFM per foot of blancher length and a pressure of at least 80 psi.  
 
     
     
       39. The method of  claim 38  wherein there is at least eight inches of depth of food product in the food product-receiving chamber. 
     
     
       40. The method of  claim 38  wherein at least four thousand five hundred pounds of food product per hour is removed in step f). 
     
     
       41. A method of heating a food product comprising:
   a )  providing a blancher including a food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, a first manifold having a plurality of pairs of orifices each for introducing a fluid into the housing, and a second manifold having a plurality of pairs of orifices each for introducing a fluid into the housing;        b )  introducing food product into a liquid heat transfer medium within the housing of the blancher through the inlet;        c )  discharging a fluid through each one of the plurality of pairs of orifices into the heat transfer medium;        d )  heating the food product in the food product - receiving chamber;        e )  urging the food product in the food product - receiving chamber toward the outlet; and        f )  removing the food product from the food product - receiving chamber through the outlet; and        wherein each manifold is  1   )  oriented in a lengthwise direction relative to the food product receiving chamber with the manifold orifices directing flow of liquid heat transfer medium toward the food product receiving chamber and  2   )  located outwardly of a lengthwise - extending centerline of the blancher with each one of the manifold orifices directing fluid flow into an exiting quadrant thereof defined from where the rotating food product transport mechanism emerges from the heat transfer medium to adjacent the centerline but not passing to or beyond the centerline.     
     
     
       42. A method of heating a food product comprising:
   a )  providing a blancher including a food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging the food product toward the food product outlet, and a manifold having a plurality of pairs of orifices distributed along substantially the length of the blancher housing each for introducing a fluid into the housing;        b )  introducing food product into a liquid heat transfer medium within the housing of the blancher through the inlet;        c )  discharging a fluid through each one of the plurality of pairs of orifices into the heat transfer medium;        d )  heating the food product in the food product - receiving chamber;        e )  urging the food product in the food product - receiving chamber toward the outlet; and        f )  removing the food product from the food product - receiving chamber through the outlet;        wherein in step c )  the fluid is a liquid that is discharged through the orifices at a flow rate of at least  20  gallons per minute per foot of manifold; and wherein the manifold is  1   )  oriented in a lengthwise direction relative to the food product receiving chamber with the manifold orifices directing flow of liquid heat transfer medium toward the food product receiving chamber and  2   )  located outwardly of a lengthwise - extending centerline of the blancher with each one of the manifold orifices directing fluid flow into an exiting quadrant thereof defined from where the rotating food product transport mechanism emerges from the heat transfer medium to adjacent the centerline but not passing to or beyond the centerline.     
     
     
       43. A method of heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving and generally cylindrical drum disposed in a housing that has a food product inlet, a food product outlet, and comprises a liquid heat transfer medium holding tank, a rotary auger having a plurality auger flights disposed in the drum for urging the food product toward the food product outlet, a first manifold having a plurality of pairs of orifices each for introducing a fluid into the tank and drum, and a second manifold having a plurality of pairs of orifices each for introducing a fluid into the tank and drum;        b )  introducing food product into liquid heat transfer medium disposed in the drum through the inlet with the liquid heat transfer medium having a temperature of at least  120 ° Fahrenheit;        c )  discharging a fluid through each one of the plurality of pairs of orifices of each one of the manifolds into the liquid heat transfer medium;        d )  heating the food product in the food product - receiving chamber;        e )  urging the food product in the food product - receiving chamber toward the outlet by rotating the auger; and        f )  removing the food product from the drum through the outlet;        wherein in step c )  the fluid is a liquid that is discharged through each one of the orifices of at least one of the manifolds at a flow rate of at least  20  gallons per minute per foot of manifold; and        wherein each manifold is  1   )  oriented in a lengthwise direction relative to the perforate drum with the orifices of the manifold directing flow of liquid heat transfer medium toward the perforate drum and  2   )  located outwardly of a lengthwise - extending generally vertical centerline of the blancher in an exiting quadrant thereof defined from where at least one of the auger flights of the rotary auger emerges from the liquid heat transfer medium to adjacent the centerline but not passing to or beyond the centerline.     
     
     
       44. A method of heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the perforate food product receiving chamber for urging the food product toward the food product outlet, a first manifold having a plurality of pairs of orifices each for introducing a fluid into the housing, and a second manifold having a plurality of pairs of orifices each for introducing a fluid into the housing;        b )  introducing food product into a heated liquid heat transfer medium within the housing of the blancher through the inlet;        c )  discharging a fluid through each one of the plurality of pairs of orifices into the heat transfer medium;        d )  heating the food product in the perforate food product - receiving chamber using the heat transfer medium;        e )  urging the food product in the perforate food product - receiving chamber toward the outlet by rotating the food product transport mechanism; and        f )  removing the food product from the perforate food product - receiving chamber through the outlet;        wherein each manifold is  1   )  oriented in a lengthwise direction relative to the food product receiving chamber with each one of the plurality of the orifices of each manifold each directing a separate flow of fluid toward and into the perforate food product receiving chamber, and  2   )  located outwardly of a lengthwise - extending generally vertical centerline of the blancher with each one of the manifold orifices directing fluid flow into an exiting quadrant thereof defined from where the rotating food product transport mechanism emerges from the heat transfer medium to adjacent the centerline but not passing to or beyond the centerline; and        wherein a liquid is discharged from the orifices of one of the manifolds into heat transfer medium located in both the exiting quadrant and the perforate food product - receiving chamber and a gaseous or vaporous fluid is discharged from the orifices of the other one of the manifolds into heat transfer medium located in both the exiting quadrant and the perforate food product - receiving chamber.     
     
     
       45. A method of heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet and comprises a liquid heat transfer medium holding tank, a helical auger rotary food product transport mechanism disposed in the food product - receiving chamber for urging the food product toward the food product outlet, a first manifold having a plurality of pairs of orifices each for introducing a fluid into the liquid heat transfer medium in the tank, and a second manifold having a plurality of pairs of orifices each for introducing a fluid into the liquid heat transfer medium in the tank;        b )  introducing food product into a liquid heat transfer medium within the tank of the blancher by introducing the food product through the inlet into the perforate food product - receiving chamber;        c )  discharging a fluid through each one of the plurality of pairs of orifices into the heat transfer medium;        d )  heating the food product in the food product - receiving chamber by heat transfer from the liquid heat transfer medium to the food product;        e )  urging the food product in the food product - receiving chamber toward the outlet by rotating the helical auger rotary food product transport mechanism; and        f )  removing the food product from the food product - receiving chamber through the outlet;        wherein in step c )  the fluid is a liquid that is discharged through the orifices of the first and second manifolds at a flow rate of at least  20  gallons per minute per foot of manifold length; and        wherein each manifold is  1   )  oriented in a lengthwise direction relative to the food product receiving chamber with its orifices directing flow of liquid heat transfer medium toward the perforate food product - receiving chamber and  2   )  located outwardly of a lengthwise - extending generally vertical centerline of the blancher with each one of the orifices directing fluid flow into an exiting quadrant of the tank defined from where the helical auger rotating food product transport mechanism emerges from the liquid heat transfer medium in the tank to adjacent the centerline but not passing to or beyond the centerline.     
     
     
       46. The method of  claim 45  wherein in step c)  the fluid is a gas that is discharged through each one of the orifices of the other one of the manifolds at a flow rate of at least  10  standard cubic feet per minute into the exiting quadrant.   
     
     
       47. A method of heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a tank of a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging food product received in the food product - receiving chamber toward the food product outlet, and a manifold having a plurality of pairs of orifices each for introducing a fluid into a liquid heat transfer medium in the tank;        b )  introducing food product into the food product - receiving chamber through the inlet and into liquid heat transfer medium received in the tank extending into the food product - receiving chamber;        c )  discharging a fluid through each one of the plurality of pairs of orifices into the liquid heat transfer medium;        d )  heating the food product in the food product - receiving chamber;        e )  urging the food product in the food product - receiving chamber toward the outlet; and        f )  removing the food product from the food product - receiving chamber through the outlet;        wherein in step c )  the fluid is a liquid that is discharged through each one of the orifices at a flow rate of at least  20  gallons per minute per foot of manifold length;        wherein the manifold is  1   )  oriented in a lengthwise direction relative to the food product receiving chamber with its orifices directing flow of liquid heat transfer medium toward the food product receiving chamber and  2   )  located outwardly of a lengthwise - extending generally vertical blancher bisecting centerline of the blancher such that each one of the manifold orifices direct fluid flow into an exiting quadrant thereof defined from where the rotating food product transport mechanism emerges from the heat transfer medium to adjacent the centerline but not passing to or beyond the centerline; and        wherein at least four thousand five hundred pounds of food product per hour is removed in step f ) .     
     
     
       48. A method of heating a food product comprising:
   a )  providing a blancher including a generally cylindrical perforate food product - receiving drum disposed in a housing that comprises a tank and comprises a food product inlet and a food product outlet, a rotary auger disposed in the food product receiving drum for urging food product received in the perforate food product - receiving drum toward the food product outlet, and a manifold comprising a plurality of pairs of outwardly projecting orifices each for introducing a fluid into an aqueous heat transfer medium received in the tank;        b )  introducing a plurality of pairs of pieces of food product into an aqueous heat transfer medium received in the tank and disposed in the perforate food product - receiving drum via the inlet;        c )  discharging a fluid through each one of the plurality of pairs of orifices of the manifold into the aqueous heat transfer medium;        d )  heating the plurality of pairs of pieces of food product in the perforate food product - receiving drum via heat transfer from the aqueous heat transfer medium having been heated to a temperature of at least  120 °  Fahrenheit;      e )  urging the plurality of pairs of pieces of food product in the perforate food product - receiving drum toward the outlet by rotation of the rotary auger; and        f )  removing the plurality of pairs of pieces of food product from the perforate food product - receiving drum through the outlet;        wherein in step c )  the fluid that is discharged through each one of the orifices comprises an aqueous liquid that is discharged at a flow rate and at a pressure;        wherein the manifold is  1   )  oriented in a lengthwise direction relative to the food product receiving chamber with the orifices of the manifold directing flow of fluid toward the perforate food product - receiving drum and  2   )  located outwardly of a lengthwise - extending centerline of the blancher with each one of the orifices directing fluid flow into an exiting quadrant thereof defined from where the rotating rotary auger emerges from the heat transfer medium to adjacent the centerline but not passing to or beyond the centerline;        wherein there is at least eight inches of depth of pieces of food product in the perforate food product - receiving drum; and        wherein the manifold extends substantially the length of the tank.     
     
     
       49. A method of heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a tank of a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging food product received in the food product - receiving chamber toward the food product outlet, and a manifold having a plurality of pairs of orifices each for introducing a fluid into a liquid heat transfer medium in the tank;        b )  introducing food product into the food product - receiving chamber through the inlet and into liquid heat transfer medium received in the tank extending into the food product - receiving chamber;        c )  discharging a fluid through each one of the plurality of pairs of orifices into the heat transfer medium;        d )  heating the food product in the food product - receiving chamber;        e )  urging the food product in the food product - receiving chamber toward the outlet; and        f )  removing the food product from the food product - receiving chamber through the outlet;        wherein in step c )  the fluid is a liquid that is discharged through each one of the orifices at a flow rate of at least  20  gallons per minute per foot of manifold length;        wherein the manifold is  1   )  oriented in a lengthwise direction relative to the food product receiving chamber with its orifices directing flow of liquid heat transfer medium toward the food product - receiving chamber and  2   )  located outwardly of a lengthwise - extending generally vertical blancher bisecting centerline of the blancher such that each one of the manifold orifices direct fluid flow into an exiting quadrant thereof defined from where the rotating food product transport mechanism emerges from the heat transfer medium to adjacent the centerline but not passing to or beyond the centerline; and        wherein at least eight thousand pounds of food product per hour is removed in step f ) .     
     
     
       50. A method of heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a tank of a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging food product inside the food product - receiving chamber toward the food product outlet, a first manifold having a plurality of pairs of orifices each for introducing a fluid into the tank and the food product receiving chamber, and a second manifold having a plurality of pairs of orifices each for introducing a fluid into the tank and the food product receiving chamber;        b )  introducing food product into the food product - receiving chamber through the inlet and into a liquid heat transfer medium received in the tank and extending into the food product - receiving chamber;        c )  discharging a fluid through each one of the plurality of pairs of orifices into the heat transfer medium;        d )  heating the food product in the food product - receiving chamber;        e )  urging the food product in the food product - receiving chamber toward the outlet; and        f )  removing the food product from the food product - receiving chamber through the outlet;        wherein in step c )  the fluid is a liquid that is discharged through each one of the orifices of at least one of the manifolds at a flow rate of at least  20  gallons per minute per foot of manifold length;        wherein each manifold is  1   )  oriented in a lengthwise direction relative to the food product receiving chamber with its orifices directing flow of liquid heat transfer medium toward the food product receiving chamber and  2   )  located outwardly of a lengthwise - extending centerline of the blancher with each one of the orifices directing fluid flow into an exiting quadrant thereof defined from where the rotating food product transport mechanism emerges from the heat transfer medium to adjacent the centerline but not passing beyond the centerline; and        wherein at least eight thousand pounds of food product having a density of at least  55  lb/ft   3    is removed per hour in step f ) .     
     
     
       51. A method of heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a housing that has a food product inlet and a food product outlet and that is capable of holding heated water as a heat transfer medium, a rotary food product transport mechanism disposed in the food product - receiving chamber for urging food product received in the food product - receiving chamber toward the food product outlet, a first manifold having a plurality of orifices each for introducing a fluid into heat transfer medium in the housing, and a second manifold having a plurality of orifices each for introducing a fluid into heat transfer medium in the housing, and a recirculation system comprising an intake through which fluid from within the blancher can be withdrawn and delivered to at least one of the first and second manifolds, and a pump in fluid - flow communication with the intake for drawing fluid from within the blancher and communicating it to one of the first and second manifolds;        b )  introducing food product into a heat transfer medium within the housing through the inlet;        c )  withdrawing fluid from within the housing and delivering it to one of the first and second manifolds;        d )  discharging fluid through each one of the plurality of orifices of the first and second manifolds into the heat transfer medium;        e )  heating the food product in the food product - receiving chamber via heat transfer from the heat transfer medium;        f )  urging the food product in the food product - receiving chamber toward the outlet; and        g )  removing the food product from the food product - receiving chamber through the outlet;        wherein in step d )  the fluid that is discharged through each one of the orifices of at least one of the manifolds comprises water; and        wherein the first and second manifolds are spaced apart and have each one of the plurality of orifices of each manifold oriented to direct fluid discharged from each orifice into an exiting quadrant in the housing toward the food product - receiving chamber impinging against food product disposed in heat transfer medium in the exiting quadrant.     
     
     
       52. A method of heating a food product comprising:
   a )  providing a blancher including a perforate food product - receiving chamber disposed in a tank of a housing that has a food product inlet and a food product outlet, a rotary food product transport mechanism disposed in the food product receiving chamber for urging food product inside the food product - receiving chamber toward the food product outlet, a first manifold having a plurality of pairs of orifices each for introducing a fluid into the tank and the food product - receiving chamber, and a second manifold having a plurality of pairs of orifices each for introducing a fluid into the tank and the food product - receiving chamber;        b )  introducing food product into the food product - receiving chamber through the inlet and into a liquid heat transfer medium received in the tank and extending into the food product - receiving chamber;        c )  discharging a fluid through each one of the plurality of pairs of orifices into the heat transfer medium;        d )  heating the food product in the food product - receiving chamber;        e )  urging the food product in the food product - receiving chamber toward the outlet; and        f )  removing the food product from the food product - receiving chamber through the outlet;        wherein in step c )  the fluid is a liquid that is discharged through each one of the orifices of at least one of the manifolds at a flow rate of at least  20  gallons per minute per foot of manifold length;        wherein each manifold is  1   )  oriented in a lengthwise direction relative to the food product receiving chamber with its orifices directing flow of liquid heat transfer medium toward the food product receiving chamber and  2   )  located outwardly of a lengthwise - extending centerline of the blancher with each one of the orifices directing fluid flow into an exiting quadrant thereof defined from where the rotating food product transport mechanism emerges from the heat transfer medium to adjacent the centerline but not passing to or beyond the centerline; and        wherein at least eight inches of food product depth is heated in step d )  and at least eight thousand pounds of food product per hour is removed in step f ) .