Abstract: A method and apparatus for controlling a flow of a product over a product attrition bed, where the product comprises a plurality of product units, for example, potatoes. In one aspect, apparatus comprises a product attrition bed and an auger positioned above the product attrition bed. The auger comprises a flow restriction mechanism to restrict a discharge flow of the product from the auger. In a second aspect, the method comprises feeding the product to the auger to provide a product charge; substantially confining the product charge in a charge space; rotating the auger to move the charge space, and thereby the product charge, in the flow direction; and discharging the product charge from the auger through a flow restriction mechanism. In a third aspect, the method and apparatus controls the feed of product to the auger, for example, providing one control volume of product per revolution of the auger.

Abstract: This disclosure describes microfluidic devices that include one or more magnets, each magnet being operable to emit a magnetic field; and a magnetizable layer adjacent to the one or more magnets, in which the magnetizable layer is configured to induce a gradient in the magnetic field of at least one of the magnets. For example, the gradient can be at least 103 T/m at a position that is at least 20 ?m away from a surface of the magnetizable layer. The magnetizable layer includes a first high magnetic permeability material and a low magnetic permeability material arranged adjacent to the high magnetic permeability material. The devices also include a microfluidic channel arranged on a surface of the magnetizable layer, wherein a central longitudinal axis of the microfluidic channel is arranged at an angle to or laterally offset from an interface between the high magnetic permeability material and the low magnetic permeability material.

Abstract: This disclosure describes microfluidic devices that include one or more magnets, each magnet being operable to emit a magnetic field; and a magnetizable layer adjacent to the one or more magnets, in which the magnetizable layer is configured to induce a gradient in the magnetic field of at least one of the magnets. For example, the gradient can be at least 103 T/m at a position that is at least 20 ?m away from a surface of the magnetizable layer. The magnetizable layer includes a first high magnetic permeability material and a low magnetic permeability material arranged adjacent to the high magnetic permeability material. The devices also include a microfluidic channel arranged on a surface of the magnetizable layer, wherein a central longitudinal axis of the microfluidic channel is arranged at an angle to or laterally offset from an interface between the high magnetic permeability material and the low magnetic permeability material.

Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

Abstract: An implement for orientating a tool at a predetermined angle with respect to a plane of a target surface to be engaged by the tool, particularly for orientating a surgical cutting tool perpendicularly to bone tissue for harvesting and implanting a bone plug to repair damaged bone tissue, includes a rod having a distal end coupled to a head formed with three contact points arranged in a circular array around the longitudinal axis of the rod, such that the three contact points define a plane. The rod is coupled to the head with the longitudinal axis of the rod at the predetermined angle to the plane defined by the three contact points, such that when the three contact points of the rod are in contact with the target surface, the longitudinal axis of the rod is at the predetermined angle with respect to the plane of the target surface.

Abstract: Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products using a centrifuge under vacuum pressure.

Abstract: A potato chip that has more oil near its outer surfaces than in its interior and a unique RVA profile is disclosed. The organoleptic properties of the inventive potato chips compare favorably to known and commercially available potato chips.

Abstract: A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10?8 m3 to about 160×10?8 m3 with a dehydration factor of less than about 1.7, which provides for less breakage and more texture. The corrugated food product has a 90°-to-0° hardness ratio of at least about 2.78 and a 90°-to-0° and a crispiness ratio of at least about 3.14.

Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

Abstract: Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products using a centrifuge under vacuum pressure.

Abstract: A voice processing system in a communication network performs an operation in relation to a call from an anonymous calling party to a called party in a home network associated with the system. The operation uses the identity of the anonymous calling party without revealing the identity to the called party. The operations may include allowing the called party to return a call to the anonymous calling party or to send a message to the anonymous calling party, or performing a task in response to future calls or messages from the anonymous calling party such as filtering, blocking, or diverting or requesting authorization for the calling party to call the anonymous called party on demand, hi one aspect, the system automatically generates a dummy number for the anonymous calling party and uses the dummy number to guarantee anonymity by including said dummy number in a notification message or an out-dial notification.

Abstract: An implement for orientating a tool at a predetermined angle with respect to a plane of a target surface to be engaged by the tool includes a rod having a distal end coupled to a head formed with three contact points arranged in a circular array around the longitudinal axis of the rod, such that the three contact points define a plane. The rod is coupled to the head with the longitudinal axis of the rod at the predetermined angle to the plane defined by the three contact points, such that when the three contact points of the rod are in contact with the target surface, the longitudinal axis of the rod is at the predetermined angle with respect to the plane of the target surface. The implement is described particularly for orientating a surgical cutting tool perpendicularly to bone tissue for harvesting and implanting a bone plug to repair damaged bone tissue.

Abstract: A method for reducing product breakage while filling a product into a package and apparatus for accomplishing the same. The invention describes reducing the momentum of product falling through a filling apparatus to reduce collisions of the product with other product and with the apparatus, thus reducing breakage. The vertical momentum, in one embodiment is transferred to horizontal momentum by imparting a swirling motion onto the product via swirling vanes located on the funnels. Because the product swirls in a controlled direction, collisions and breakage is effectively reduced. In another embodiment, the product encounters bumpers which absorb a portion of the products momentum and which prevent damaging collisions.

Abstract: A snack food having large three-dimensional seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.

Abstract: An apparatus for use in securing a snow chain onto the wheel of a vehicle, including a bar, a pair of cables, each cable having an end secured to one end of the bar opposite another cable having one end secured to an opposite end of said bar, a chain hook attached to a free end of each cable, and a sliding hook slideably positionable on each said cable, an elastic band having one end secured to a location on said bar intermediate between ends of said bar and an anchor hook secured to another end of said elastic band enabling a user to lay said snow chain in front of said wheel, drive said vehicle onto the snow chain, drape said snow chain around and over a top of said wheel, attach each of said chain hooks to an end of a respective one of the side chains of the snow chain, hook each one of the sliding hooks onto the side chain, hook said anchor hook on the elastic band to the opposite end of the snow chain providing that the ends of the snow chain are drawn together and said snow chain is drawn around the whe

Abstract: A method for adhering large three-dimensional seasoning bits to a snack food base whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.

Abstract: Methods and devices for determining the breakthrough times and steady state permeation rates of a chemical sample through a material and calibration methods that utilize the principal of relative carbon response factors using flame ionization responses of a reference gas.