Abstract: A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.

Abstract: A piezo-electric stent and capillary tube is disclosed wherein the polarized piezoelectric material is cylindrical and is disposed between two concentric cylindrical electrodes. The piezo-electric material is polarized either radially or uniformly perpendicularly to the axis of the stent. The stent or capillary tube is provided with leads to each electrode that may then be connected to a stationary or portable energy source. The piezo-electric device of the invention is useful to reduce concretions forming on the stent and to reduce the size of kidney stones or other bodily concretions. The invention produces vibrations which themselves may be beyond the yield strength of the target concretion or have a high cycle frequency which fatigues concretions to the point of failure of the concretion.

Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc.

Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98% of a saccharide component; about 1 to 30% moisture; and, about 1 to 30% (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.

Abstract: The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5% by weight, (2) an initial temperature of at least 80° C., and (3) a glass transition temperature (“Tg”) of at least 15° C., to a temperature within a tempering temperature range, said tempering temperature range being Tg+5° C. to about Tg+30° C. to form a partially cooled, dried aerated confectionery piece; B. maintaining the cooled dried marshmallow piece within the tempering temperature range for about 1 to 15 minutes to form a tempered partially cooled, dried marshmallow piece; and C. further cooling the tempered partially cooled, dried marshmallow piece to below its Tg to form a cooled, dried marshmallow piece in solid form that exhibits an increased bowl life.

Abstract: A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup; C. admixing the clear cooled sugar syrup with about 1 to 30% of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with dry sugar crystals to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam; F.

Abstract: A method and apparatus for reforming, by either radially expanding or reducing an electrically conductive tubular workpiece (11). The method of the expansion embodiment comprises the steps of inserting an insulated electrical conductor (21) into the tube; then making up an electrical circuit that includes the portion of the wall of the tube in series or parallel connection with the electrical conductor and a source of electrical power (C and SW), then applying a voltage across the circuit. The current flowing through the conductor and the tube produces a circumferential electromagnetic field between the conductor and the tube. The current in the tube, interacting with the magnetic field, produces a radially directed outward force on the tube. If the force is sufficiently great and of a duration longer than the time required for a sound wave to pass through the tube wall, the tube wall will radially expand and be permanently deformed.

Abstract: A dc ground fault detector in which ground fault is sensed by noting an imbalance of magnetic flux due to a pair of windings on a toroidal core.

Abstract: A power angle relay to measure the power angle of a synchronous alternator. The power angle relay receives a reference voltage signal corresponding to a fixed point on a reference voltage waveform (usually a zero crossing) from some point in the power system to which the alternator is normally synchronized and an electric signal representative of the angular position of the shaft of the synchronous alternator and is operable to combine the two to provide an indication representative of the power angle between the direct axis of the synchronous alternator and said fixed point.

Abstract: Apparatus for preparing a chip type snack is disclosed. The apparatus includes a section for preparing and sheeting dough, a section for cutting the dough sheet into a continuous ribbon of wide and narrow portions, a section for frying the ribbon in deep fat, and a section for severing the ribbon into individual chips.

Abstract: A chip-type snack is disclosed. A dough is prepared and sheeted. An elongated shaped ribbon of connected dough pieces is cut from the dough sheet. The ribbon is passed through a deep fat fryer and then severed into individual chips.

Abstract: An electrical insulator composed of one or more electrical insulating skirts or sheds or shells at least some of which skirts or sheds or shells have a plurality of discrete conductive regions at one surface thereof, the discrete conductive regions being appropriately arranged and sufficient in number to intercept an arc in the event of incipient flashover from proceeding radially past the discrete conductive regions, thereby to prevent said flashover.

Abstract: A superconducting machine wherein the field winding and associated elements in the cold region of the machine are protected against transients by a flexible, electrically conductive outer shield means that interacts with an inner conductive shell in a way that causes the magnetic field to be compressed between the shield and the shell, thereby to transmit mechanical radial forces between the two.

Abstract: Method and apparatus for preparing a chip-type snack is disclosed. A dough is prepared and sheeted. An elongated shaped ribbon of connected dough pieces is cut from the dough sheet. The ribbon is passed through a deep fat fryer and then severed into individual chips.

Abstract: Method and apparatus for preparing a chip-type snack is disclosed. A dough is prepared and sheeted. An elongated shaped ribbon of connected dough pieces is cut from the dough sheet. The ribbon is passed through a deep fat fryer and then severed into individual chips.