| 摘要 |
A dispensing and packaging technique for use with fluent, semi-liquid foods of the type which must be handled gently to avoid bruising or otherwise adversely effecting the quality of the food product. The technique includes storing a quantity of the food in an elevated supply trough and then pumping the food from the trough, in measured charges, to the packaging containers. The technique includes an arrangement by which the food product advances along a straight line from the trough to the container thus avoiding any tubing bends, pressure variations, etc. which might affect adversely the food product.
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