Abstract: A method of fabricating a single-crystal silicon photovoltaic cell includes providing a single-crystal silicon wafer and a structural support member. The single-crystal silicon wafer has a first major surface and a second major surface. Each major surface extends along a major surface plane. The single-crystal silicon wafer has a thickness greater than 100 micrometers and a dimension greater than 50 mm. The method further includes mounting the structural support member to the first major surface or to the second major surface. The method further includes reducing thickness of the single-crystal silicon wafer to a thickness less than or equal to 100 micrometers while the single-crystal silicon wafer is mounted to the structural support member. The method further includes providing the first major surface with a diffusion and a metalization grid and providing the second major surface with a back surface contact.

Abstract: A method of fabricating a single-crystal silicon photovoltaic cell includes providing a single-crystal silicon wafer and a structural support member. The single-crystal silicon wafer has a first major surface and a second major surface. Each major surface extends along a major surface plane. The single-crystal silicon wafer has a thickness greater than 100 micrometers and a dimension greater than 50 mm. The method further includes mounting the structural support member to the first major surface or to the second major surface. The method further includes reducing thickness of the single-crystal silicon wafer to a thickness less than or equal to 100 micrometers while the single-crystal silicon wafer is mounted to the structural support member. The method further includes providing the first major surface with a diffusion and a metalization grid and providing the second major surface with a back surface contact.

Abstract: A user interface for a beer recipe creator may have a series of icons that may represent ingredients. A user may drag and drop or otherwise add the icons to containers on a display screen to add or remove ingredients to the recipe. With each added or removed ingredient, a set of descriptors may be updated. The descriptors may include numerical values of beer parameters as well as textual descriptions and visual descriptions. The system may allow a user to start with a desired beer style, and the parameters may show variances from the selected style. The system may generate an ingredients list, as well as a brewing recipe that may be transferred to a controller for a beer making machine. The system may adjust certain parameters that are controllable by the beer making machine to make flavor and other adjustments selected by a user.

Abstract: An automated or semi-automated beer brewing system may adjust recipes using a computer interface. The computer interface may present different characteristics of a beer and may allow a user to adjust the characteristics of the resulting beer. In many cases, the characteristics of the final product may be changed while keeping the original ingredients and their measurements the same. Characteristics such as mouthfeel may be adjusted from thick to thin by adjusting a mashing schedule to change the alpha amylase extraction. In another example, a characteristic of dry to malty may be adjusted by changing the amount of simple sugars that may be extracted during the mashing phase. A computer interface may present the characteristics in an interactive form, such as a slider, where a user may adjust the recipe prior to use.

Abstract: An automated or semi-automated beer brewing system may adjust a brewing session based on data collected during the brewing session. The adjustments may attempt to achieve a set of desired taste characteristics, even though a brewing session may then deviate from an intended recipe. A performance model of the brewing system may include taste characteristic effects and operational aspects of an automated brewing system, and may be used to calculate changes to various brewing steps. A control system may analyze various measured parameters to determine deviation from an intended recipe, and may use the performance model to calculate updated brewing steps that may attempt to achieve the desired result. When such measured parameters indicate a malfunction, a brewing session may be paused or terminated.

Abstract: A user interface for a beer recipe creator may have a series of icons that may represent ingredients. A user may drag and drop or otherwise add the icons to containers on a display screen to add or remove ingredients to the recipe. With each added or removed ingredient, a set of descriptors may be updated. The descriptors may include numerical values of beer parameters as well as textual descriptions and visual descriptions. The system may allow a user to start with a desired beer style, and the parameters may show variances from the selected style. The system may generate an ingredients list, as well as a brewing recipe that may be transferred to a controller for a beer making machine. The system may adjust certain parameters that are controllable by the beer making machine to make flavor and other adjustments selected by a user.

Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: A brewing device may have several different configurations to make various beverages. Under computer control, the device may be able to sequence various ingredients using direct or recirculating percolation for immediate consumption, such as coffee and tea, or for fermenting for later consumption, such as beer, kombutcha, or other consumable products. The device may be capable of a sequenced percolation, such as coffee infusion of a first type of coffee, then a second type of coffee, followed by vanilla, and followed by spices. The device may be capable of sequential, cascading, or parallel percolation directly or using recirculating paths. Ingredients may be pre-packaged or may be placed into various removable and cleanable containers. The device may further be capable of infusion by steeping ingredients in a dispensing device.

Abstract: A brewing device may have several different configurations to make various beverages. Under computer control, the device may be able to sequence various ingredients using direct or recirculating percolation for immediate consumption, such as coffee and tea, or for fermenting for later consumption, such as beer, kombutcha, or other consumable products. The device may be capable of a sequenced percolation, such as coffee infusion of a first type of coffee, then a second type of coffee, followed by vanilla, and followed by spices. The device may be capable of sequential, cascading, or parallel percolation directly or using recirculating paths. Ingredients may be pre-packaged or may be placed into various removable and cleanable containers. The device may further be capable of infusion by steeping ingredients in a dispensing device.

Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: A system for separating a soluble solution includes a first freezer configured to receive a liquid feed stream and a refrigerant stream, and discharge a concentrated solution stream, wherein the first freezer is configured to exchange heat between the liquid feed stream and the refrigerant stream through direct contact within the first freezer and freeze a portion of the liquid feed stream, a first separator external to the first freezer and configured to separate ice particles from the concentrated solution stream and recirculate the concentrated solution stream to the first freezer, and a first ice washer coupled to the first separator and configured to receive the ice particles separated from the concentrated solution stream by the first separator and wash the separated ice particles to free the ice particles from contaminants.

Abstract: A system for separating a soluble solution includes a first freezer configured to receive a liquid feed stream and a refrigerant stream, and discharge a concentrated solution stream, wherein the first freezer is configured to exchange heat between the liquid feed stream and the refrigerant stream through direct contact within the first freezer and freeze a portion of the liquid feed stream, a first separator external to the first freezer and configured to separate ice particles from the concentrated solution stream and recirculate the concentrated solution stream to the first freezer, and a first ice washer coupled to the first separator and configured to receive the ice particles separated from the concentrated solution stream by the first separator and wash the separated ice particles to free the ice particles from contaminants.

Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: A beer serving and fermentation device may have a refrigerated compartment in which beer vessels may be stored. The refrigerated compartment may be set to a first temperature, yet one or more of the vessels may have a heat blanket that may be cause the wrapped vessel to be at a higher temperature than the refrigerated compartment. The wrapped vessel may be controlled at a second, higher temperature for beer fermentation, while other vessels in the same compartment may be at a lower temperature for serving, for example. A controller may control the temperature of a fermenting vessel with a heating element inside a refrigerated compartment. The controller may increase or decrease the temperature of the fermenting vessel at various stages of the fermenting cycle, and may finish a fermentation cycle by allowing the fermenting vessel to chill to the temperature of the refrigerated compartment.

Abstract: A user interface for a beer recipe creator may have a series of icons that may represent ingredients. A user may drag and drop or otherwise add the icons to containers on a display screen to add or remove ingredients to the recipe. With each added or removed ingredient, a set of descriptors may be updated. The descriptors may include numerical values of beer parameters as well as textual descriptions and visual descriptions. The system may allow a user to start with a desired beer style, and the parameters may show variances from the selected style. The system may generate an ingredients list, as well as a brewing recipe that may be transferred to a controller for a beer making machine. The system may adjust certain parameters that are controllable by the beer making machine to make flavor and other adjustments selected by a user.

Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: Alcoholic spirits may be artificially aged under highly pressurized carbon dioxide. The carbon dioxide may form carbonic acid, which may cause various esters to form in the presence of wood as well as to mellow the flavor when no wood is present. Wood may be pretreated with ozone, which may extract lignin which may further convert to vanillin during pressurized CO2 treatment, giving a vanilla note. After processing with pressurized CO2, a post-treatment of ozone may be given to the spirit, which may cause a mild oxidation and further mellowing of the spirit.

Abstract: A beer making system may modify a beer ingredient/process recipe to adjust sensory characteristics of a desired beer. With a given ingredient list and starting recipe, a performance model of a brewing system may be used to generate an updated recipe when given a set of desired sensory characteristics of a desired beer. A user interface may permit a user to adjust characteristics such as thin/thick mouthfeel, dryness/maltiness, hops bitterness, hops flavor, hops aroma, and other characteristics. An updated recipe may change mashing schedules, boiling schedules, or other programmatically controlled aspects of a brewing system. The performance model may include heuristics as well as performance metrics derived from observing previous brewing sessions on one or multiple devices.

Abstract: An automated or semi-automated beverage brewing machine may be programmed using individualized recipes that may be modified and stored based on user input. A user may receive a query or provide input regarding a beverage they may have consumed, and their input may cause the recipe for their beverage to be updated or changed. The updated recipe may be stored for use the next time the user may request the beverage. In some cases, a cell phone app may be used to select and modify a beverage recipe, as well as to collect the user's input after drinking the beverage. In other cases, an automated or semi-automated brewing machine may have an interface through which a user may select beverages and, in some cases, provide input regarding the beverage. A user's preferred recipe may be transferred to different beverage brewing devices whenever the user may request the beverage.

Abstract: A fermentation monitoring system may measure the weight of a fermenting product to determine the progress of fermentation. The weight of a fermenting batch may decrease as carbon dioxide is given off, and a continuous or periodic weight measurement may be used as a control input to a fermentation system, which may adjust temperature to control fermentation or detect that fermentation is not progressing as expected. Such a system may be to use a weight scale attached to a fermentation vessel and have a control system capable of adjusting the temperature of the fermenting contents. One implementation may have a scale mounted inside a temperature controlled fermentation cabinet.