Abstract: Methods of detecting radioactivity in dynamic situations in which radiation is detected from large and small radioactive objects with at least one radiation detector as the objects pass through the field of view and combinations are made from those measurements which are either adjacent in time, from multiple detectors, or at different energies. An elevated signal is reported when an analysis of the various combinations shows an elevated signal in anyone combination. Small amounts of radioactivity can be detected even in the presence of large amounts.
Abstract: The present invention provides a statically starting and operating ramjet engine system. The system includes a pumping ejector coupled to a ramjet engine upstream of the ramjet inlet. A subsonic converging nozzle is placed in fluid communication between the pumping ejector and ramjet inlet. The pumping ejector ejects a primary fluid into the ramjet inlet to entrain a secondary fluid and create a mixed flow with sufficient momentum and internal energy to achieve characteristic speed. The converging nozzle provides a characteristic cross section necessary for the mixed flow to achieve characteristic speed as it moves through the nozzle, thereby producing a standing shock wave at the point of maximum convergence of the nozzle and creating sonic conditions at the inlet of the ramjet engine.
Abstract: A multi-layer film with barrier properties having one or more layers made from a bio-based film is disclosed. In one aspect, a multi-layer packaging film including(a) an outer layer including a bio-based film, wherein the bio-based film is polyhydroxy-alkanoate, wherein the bio-based film includes a graphic image, (b) an adhesive layer adjacent to the outer layer and (c) a product side layer including a metalized polyolefin having barrier properties, wherein the multi-layer packaging film is a flexible film.
Type:
Grant
Filed:
August 14, 2006
Date of Patent:
May 31, 2011
Assignee:
Frito-Lay North America, Inc.
Inventors:
Anthony Robert Knoerzer, Brad Dewayne Rodgers
Abstract: An improved apparatus for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut at its base, thus producing individual snack pieces that appear to have been rolled after being sheeted.
Abstract: An improved device for assisting a caregiver in lifting and moving a patient. The device comprises a unitary garment member having a front panel section, a rear panel section and an interconnecting central or middle panel section. The device further includes a plurality of integral, reinforced support straps that enhance the structural integrity of the garment member. The rear panel section includes two flap portions extending laterally on opposing sides of the rear panel section. The two flap portions can be pulled forward and attached to the front panel section whereby the device becomes a vest-type garment that completely surrounds the patient's torso. The improved patient assistance device includes a plurality of strategically positioned hand holds, which provide enhanced leverage enabling a caregiver to more easily assist a patient wearing the device to move from one position to another.
Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.
Abstract: A moisture content sensor for measuring the moisture content of a medium. The sensor includes a probe that injects an electrical signal into the medium. Complex impedance circuitry located between the probe and the electrical signal source allows sensing electronics to generate a signal that represents the moisture content within the medium based on changes in the permittivity of the medium. The complex impedance circuitry minimizes the influence of temperature and conductivity of the medium on the sensed signal. The sensing electronics may be adjusted to optimize the sensor for varying medium conditions and to vary the linearity of the response curve based on volumetric water content of the medium.
Abstract: A method for linking tasting a food product with listening to an auditory phrase. The method involves identifying sequenced flavor notes in a food product and developing an auditory or musical phrase that represents or artistically relates to the tasting experience of the flavor notes. The auditory phrase is played and listened to concurrently with tasting the food product, thus producing a combined sensory experience.
Abstract: A multi-layer film with barrier properties having two or more layers made from a bio-based film is disclosed. In one aspect, the print web comprises a bio-based film. In one aspect, the barrier web comprises a bio-based film. In one aspect, a bio-based adhesive adheres the print web to the barrier web. The bio-based film can include paper, PCR, polylactide or polyhydroxy-alkanoate. Unlike prior art petroleum-based films, the bio-based film of the present invention is made from a renewable resource and is biodegradable.
Type:
Grant
Filed:
February 14, 2008
Date of Patent:
May 17, 2011
Assignee:
Frito-Lay North America, Inc.
Inventors:
Anthony Robert Knoerzer, Kenneth Scott Laverdure, Brad Dewayne Rodgers
Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling using cooling rollers to stop gelatinization. The new process uses very little water and emits no waste water.