the seasoning replenishment system 10 of the present invention is shown clearly in fig1 - 3 and comprises a canister body 11 carried by wheels 12 that enable its portability along a processing deck in a food processing plant . a handle 13 is mounted at an upper portion of the canister body 11 and a flexible , seasoning discharge conduit 14 is arranged in communication with the interior of the canister body in a manner to be more fully described below . a vertically adjustable support peg 16 is mounted on the body in a position spaced from the common axis of the wheels 11 so , acting together , the peg 16 and wheels 12 establish a stable platform for receipt and discharge of powder - like seasonings from the canister 11 . a hermetically sealable product loading hatch or door 17 is arranged in the top of the canister body 11 providing for loading of food seasonings 20 into a powder chamber 15 , as shown in fig3 . a compressed air supply source 18 may be mounted integrally with the canister body 11 , as shown in fig1 , and may comprise well known components such as an electric motor driven air compressor and an associated compressed air storage tank , pressure regulator valve , gauge and filter ( not shown ). an air supply conduit 19 , as shown in fig1 and 3 , serves to supply air at a preselected pressure into an air plenum 21 disposed as shown in fig3 at a lower portion of the canister 11 . where the processing plant has a readily accessible supply of compressed air , as is frequently the case , the supply conduit 19 may be coupled to such air supply with appropriate couplings and air control valves and pressure gages , all well understood in the field . desirably air pressure in the unit 10 for ablating and fluidizing purposes ( which is to be distinguished from pneumatic conveying where air pressure “ blows ” the powder through a pipe ) can be in the range of about 0 . 5 psi to about 12 psi . however the vast majority of seasoning powders 20 ablate from the bulk powder towards a fluidize flow below 7 psi and quite well at 3 psi . the operating principle is that when fluidized powder has all the properties of a fluid including hydrostatic head . fluidized seasoning powder will readily flow up to a height above the container depending only on the difference in head pressure and the density of the powder . the fundamental formula ap = yh applies where ap = change in head pressure , y = the specific weight of the “ liquid ” ( powder ), and h = the change in elevation . it is this relationship that allows the velocity in the conduit 14 to be very low if desired , say for very fragile seasonings , or quite high . pneumatic conveying systems cannot obtain such ranges of low flow velocities . the air plenum 21 is shown in fig4 separately from the assembled arrangement of fig3 and includes a cylindrical sidewall 22 ending at the upper portion with an outwardly extending belt flange 23 . secured to the sidewall 22 is a bottom plate 24 with a central opening 26 for receipt there through in an air tight manner the seasoning discharge conduit 14 . an air conduit fitting 27 is mounted in the sidewall 22 to receive compressed air from the air conduit 19 . referring specifically to fig3 , 4 and 5 , a right cone 31 of foraminous construction is shown and is equipped with a circumferential flange 32 at its widest upper portion , the flange 32 being constructed to mate in an air tight manner with the belt flange 23 of the plenum 21 . at its lower portion the foraminous cone 31 is equipped with a coupling 33 that enables a connection with the seasoning discharge conduit 14 as indicated in fig3 and 4 b . it will be understood that seasoning powder 20 loaded into the powder chamber 15 seasoning unit 10 will free fall and be supported by the cone 31 . to prevent the powder 20 from packing down , the cone 31 is equipped with a multiplicity of apertures 34 for receiving there through a flow of air from the air plenum 24 which serves to “ liquidify ” the powder by ablating the boundary layer of seasoning powder laying on the cone 31 , or in other words cause the layer of powder 20 to react much like a liquid , flow like a liquid including supporting a “ hydrostatic head .” this quality enables the powder to flow through the conduit 14 for delivery to the selected seasoning station on the processing plant &# 39 ; s operation deck ( not shown ). the apertures 34 are formed in the fluidizing cone 31 in a process that virtually eliminates burrs which could impede smooth downward flow of the seasoning powder . one process that was found satisfactory , although others may be available , is that of chemical etching causing a hole through the stainless steel cone 31 . a preferable aperture or diametric hole size is about 0 . 03 inches ( 0 . 76 mm ) although holes in the range of about 0 . 01 inches ( 0 . 025 mm ) to 0 . 05 inches ( 1 . 27 mm ) are effective to help the boundary layer of powder ( where the powder seeks to contact the walls of the cone 31 ) to collapse and to keep the powder fluidized for flow through the conduit 14 . the apertures or holes 34 may be arrayed in horizontal rings along the cone wall in a spaced apart relationship in a range of about 1 . 5 inches ( 38 . 1 mm ) to about 3 . 5 inches ( 88 . 9 mm ) between adjacent holes in the ring with the spacing gradually increasing with the increase in the diameter of the ring . however the holes 34 in the uppermost rings are preferably about 2 inches ( 50 . 8 mm ) apart so as to encourage more air flow sufficient to squelch the tendency of the power to clump or adhere to the adjacent metal surfaces . the powder chamber 15 is provided with downward and outwardly tapering sidewalls as may be seen in fig3 . this feature serves to discourage the seasoning powder 20 from adhering to the sidewalls and will encourage the powder when fluidized or liquefied along the boundary layer to flow from the powder chamber out through the conduit 14 in a quasi liquid or fluidized manner . a circumferential flange 35 on the chamber 15 is configured to match with the flanges 21 and 32 for securing together in an air tight manner the components 15 , 21 and 31 to negate the dispersal of dust into the operating environment of the unit 10 . it will be understood , as illustrated in fig3 , that just the seasoning powder 36 that comes in range of the fluidizing apertures or jets 34 ( a boundary layer ) in the cone 31 becomes fluidized through ablation and flows downwardly , as indicated by the arrows 37 , while the large bulk of powder in the powder chamber 15 is not fluidized . furthermore air flowing through the jets or apertures 34 penetrates or migrates through the powder bulk and pressurizes the powder chamber 15 furnishing a pressure head to the fluidized powder for delivery through the discharge conduit 14 . in operation of the seasoning apparatus 10 it is to first initially charge the powder chamber 15 with a selected food seasoning 20 via the hermetically sealable hatch 17 . a bag or sack of food seasonings may weigh from 35 to 50 lbs . ( 15 . 8 to 22 . 7 kg ) and the capacity of the powder chamber 15 is ample to receive such quantity of seasonings or more . commonly , when a bag of seasoning is poured into the powder chamber the powder mixture is segregated by various segregation mechanisms but when processed through the apparatus 10 the segregated quality is minimized and a substantially uniform seasoning out flow results . the seasonings discharge conduit 14 may terminate in a control or shut - off nozzle ( not shown ) so that seasoning flow may be stopped , kinking the conduit over a 180 degree bend can have the same effect of halting the initial seasoning flow or the discharge end may be simply elevated above the hydrostatic head . pressurized air is delivered into the air plenum 21 via the conduit 19 from a suitable air supply 18 or the like thus charging the plenum 21 with air pressure in the desirable range of about 3 psi thus to liquefy or fluidize a quantum of the seasoning powder in the boundary layer along the upper surface of the cone 31 via air migration through the apertures 34 in the cone . an air pressure head is established in the powder chamber 15 above the pile or bulk of seasonings . the fluidized seasoning will thereby flow through the discharge conduit 14 to the delivery point at a food processing station for replenishing the seasonings carried away by the food products being processed . in the processing plant the seasoning replenishment apparatus 10 is parked next to the hopper contained on a seasoning applicator ( not shown ). by means of an automatic sensing system in the hopper the level of seasoning in the hopper and applicator 10 , the hopper is kept full until the apparatus &# 39 ; 10 capacity is depleted of seasoning . at this point the apparatus 10 may be removed for refilling and then returned and reconnected to the hopper while the seasoning equipment continues operation . the ready portability of the unit 10 enabled by the wheels 12 , handle 13 and stability peg 16 is a large advantage for servicing several processing stations in the processing plant , rather than to have plant personnel lugging sacks of seasonings from station to station for dumping and thus raising clouds of dust in such operation . the seasoning apparatus 10 provides for essentially dust free delivery of food seasonings in the replenishing mode and effects an economy in the use of all of the seasonings with none resulting in objectionable dust in the processing plant during the replenishment operation . presently there is a high awareness of food and seasoning allergies . it is essential to thoroughly clean a food processing system of any trace of the previous seasoning before the next batch with a different seasoning is run . the seasoning replenishment apparatus 10 is simple and easy to dean and with its portability can be removed from the processing area and replaced with another apparatus 10 loaded with another variety of seasoning . generally food seasoning are highly hydroscopic and are supplied in plastic lined bags . when a run of a particular seasoning is completed and there is seasoning remaining in another type of conveying system this must be discarded because of its attractiveness for moisture in the air . the replenishment apparatus 10 as described herein acts as an air tight , sanitary storage container for the seasoning powder remaining at the end of the last processing run . the savings here can be considerable . while we have shown and described above what is considered to be a preferred embodiment of our invention in a portable , compact , food seasoning replenishment system and the process related thereto , we do not limit ourselves to the exact details of the construction set forth or to the air pressures and aperture sizes and orientation disclosed , and our invention embraces such changes , modifications and equivalents of the parts and their formation and arrangement as coming within the purview of the terms of the claims which follow below .
a portable seasonings replenishment system delivers , in a dust free manner , food seasonings in powder - like state from a replenishment seasonings supply residing in a hermetically sealable chamber . portions of the supply are ablated from the main body of seasonings through impingement of air thereon emanating from a foraminous member supporting the seasoning supply . as needed , the ablated seasoning portions are dispensed through a conduit to a reception location at a food processing seasoning station .