Abstract: An inductive position sensor, having a first stator element that comprises a first excitation coil, to which a periodic alternating voltage is applied, and also comprises a first receiving system, wherein the signal from the first excitation coil couples inductively into the first receiving system. A first rotor element influence the strength of the inductive coupling between the first excitation coil and the first receiving system as a function of its angular position relative to the first stator element. A metal element and the first rotor element are arranged on a shaft in a rotationally fixed manner. An evaluation circuit determines the angular position of the first rotor element relative to the first stator element from the voltage signals induced in the first receiving system. The first rotor element and the metal element are each designed as a conductor loop with a periodic geometry.

Abstract: Capacitive identification systems and methods are described. The system may include a capacitive detector configured to identify objects having capacitive identifiers. A capacitive identifier may be a patterned dielectric ink that, when placed in an electromagnetic field generated by the capacitive detector, detectably alters the capacitance of neighboring sensors in the detector. The capacitive detector may be disposed within an opaque housing structure of a device and configured to detect the capacitive identifier through the opaque housing structure. The capacitive detector may include a capacitive sensing array and processing circuitry formed on a common printed circuit. The capacitive detector may be formed in an infusion pump system. The capacitive identifier may be disposed on a pump cassette for the infusion pump system.

Abstract: The present invention concerns a process for preparing a dried soluble culinary foamer powder. The process includes the steps of preparing a concentrated culinary solution to provide a concentrated solution having a solids concentration above about 50% by weight; foaming the concentrated solution to an overrun of at least about 200% for providing a foamed solution; drying the foamed solution, preferably in a convection dryer, at atmospheric pressure and for a time that is sufficiently rapid to provide a dried foamed product, and comminuting the dried foamed product to soluble culinary foamer powder. The soluble culinary foamer powder is particular suitable in preparation of culinary products based on dry base powder such as dry sauce or sauce base which is brought to boiling when being prepared.