Abstract: Various embodiments of the present disclosure are directed towards a microelectromechanical systems (MEMS) package comprising a wire-bond damper. A housing structure overlies a support substrate, and a MEMS structure is between the support substrate and the housing structure. The MEMS structure comprises an anchor, a spring, and a movable mass. The spring extends from the anchor to the movable mass to suspend and allow movement of the movable mass in a cavity between the support substrate and the housing structure. The wire-bond damper is on the movable mass or structure surrounding the movable mass. For example, the wire-bond damper may be on a top surface of the movable mass. As another example, the wire-bond damper may be on the support substrate, laterally between the anchor and the movable mass. Further, the wire-bond damper comprises a wire formed by wire bonding and configured to dampen shock to the movable mass.

Abstract: Farinaceous product particles having properties comparable to those of bread crumbs are produced by continuously mixing the individual components with a leavening agent in a continuous extruder/cooker, extruding the cooked dough, cutting the extruded dough into small lengths, grinding it while still moist and warm into small particles, heating the particles to simultaneously toast and dry same to a desired color, texture and moisture.

Abstract: Bread crumb-like product particles having properties comparable to those of conventional bread crumbs are produced by continuously mixing the individual components with a leavening agent in a continuous extruder/cooker, extruding the cooked dough, cutting the extruded dough into small lengths, toasting the cut dough and dividing the toasted dough into a first part and a second part, grinding the first part into discrete dough particles, subjecting the second part to a humidifying chamber then grinding same into discrete dough particles, and combining the ground first part and the humidified ground second part and drying the combination to a desired moisture and texture.

Abstract: Combinations of sodium chloride or potassium chloride with certain other salts provide a greater degree of water binding in meat products than they would be expected to have based on Raoult's Law. In addition, these salt combinations provide highly palatable products such as chicken, ham and shrimp when rehydrated prior to consumption. Preferred salt combinations contain sodium chloride and alkali metal citrates in a weight ratio of from 3:2 to 2:3 at a level of from 6 to 13% based on the total weight of the product which contains from above 30 to 45% water. The preferred process includes the steps of infusing the meats with an aqueous solution of the salt combinations and drying the infused meats to the desired moisture under conditions which avoid surface hardening.