Abstract: The disclosure is embodied by a high efficiency injection manifold, injector, or nozzle assembly for enhancing the introduction of heat into a closed volume or vessel while simultaneously pressurizing the vessel with a working fluid to facilitate thermal processing of food, medical, or other products therein. An associated apparatus includes a compressor, a heat exchanger, a piping assembly, and a vessel; wherein the piping assembly includes an injection pipeline terminating at a nozzle assembly with at least two injection orifices located inside the vessel. These at least two injection orifices have an inside diameter that is less than, equal to, or greater than that of the injection pipeline and are facing towards each other at an angle of °0 or greater than °0 from the horizontal. Injection orifice inside diameters that are smaller than that of the injection pipeline may be less desirable for one or more applications.

Abstract: The present disclosure relates to, inter alfa, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

Abstract: A shelf stable potato/sweet potato french fry product packaged in a hermetically sealed flexible bag/pouch without the need for a surrounding acidic solution has been disclosed. Such product has a lower pH, preferably below 4.6, with enhanced taste and texture profile features, such as: (a) 0% -2% fat content, (b) a hardness of the exterior layer between 350 gram to 2500 gram after frying, that allows for little to no need for battering of such products, and (c) a moisture content above 55%. These benefits are typically obtained by processing the pre-cut potato via a single-step processing technique which may or may not require pre-processing steps.

Abstract: The present disclosure relates to, inter alfa, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

Abstract: The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

Abstract: The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

Abstract: The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

Abstract: A method and an apparatus to classify electronic communications have been disclosed. In one embodiment, the method includes tokenizing a set of one or more headers in an electronic communication to generate a first set of one or more tokens and comparing the first set of tokens with a second set of one or more tokens to determine whether the electronic communication is in a predetermined category. Other embodiments have been claimed and described.

Abstract: A method and an apparatus to screen electronic communications have been disclosed. In one embodiment, the method includes extracting URLs from electronic communication and analyzing the URLs extracted to determine whether the electronic communication is of a first predetermined category. Other embodiments have been claimed and described.

Abstract: A method and apparatus to provide an improved statistical model is disclosed. In one embodiment a statistical model for an electronic communication media is generated. The statistical model based on a predetermined set of features of the electronic communication. The statistical model is thereafter processed with a genetic algorithm (GA) to generate a revised statistical mode. In one embodiment, the revised statistical model is provided in a classifier to classify incoming electronic communications. In one embodiment, the classifier is to determine whether a received electronic communication is to be classified as spam or legitimate.

Abstract: Embodiments of the invention provide methods and apparatuses for automatically determining and designating classifications of electronic documents. In accordance with one embodiment of the invention, each of a plurality of electronic documents is reduced to a corresponding multidimensional vector based on a multi-dimensional vector space. The distances between multi-dimensional vectors are then evaluated. Multi-dimensional vectors within a specified distance of one another are considered to be a multi-dimensional vector cluster. The multi-dimensional vector space may contain one or more such clusters. Each cluster represents a distinct classification and the electronic documents corresponding to the multi-dimensional vectors of a cluster are classified as such. For one embodiment of the invention features of the electronic documents corresponding to the multi-dimensional vectors of a cluster are used to designate the classification represented by the cluster.

Abstract: In one embodiment, a method for operating a server is provided. The method comprises receiving a plurality of reports from a community of users, each report identifying an email message as spam or not spam; and determining if the email message is spam based on a number of the reports received from the community of users, and a trust factor associated with each user.

Abstract: Embodiments of the invention provide methods and apparatuses for classifying electronic documents (e.g., electronic communications) as either spam electronic documents or legitimate electronic documents. In accordance with one embodiment of the invention, each of a plurality of electronic communications is reduced to a corresponding multidimensional vector based on a multi-dimensional vector space. The multi-dimensional vectors represent corresponding electronic documents that have been classified as at least one type of electronic documents. Subsequent electronic documents to be classified are reduced to a corresponding multi-dimensional vector inserted into the multi-dimensional vector space. The electronic documents corresponding to an inserted multi-dimensional vector are classified based upon the proximity of the inserted multi-dimensional vector to at least one previously classified multi-dimensional vectors of the multi-dimensional vector space.