Abstract: A steam turbine diaphragm nozzle segment, related assembly and steam turbine. Various embodiments include a steam turbine diaphragm nozzle segment having: a pair of opposing sidewalls; an airfoil extending between the pair of opposing sidewalls and integral with each of the pair of sidewalls, the airfoil having a single contact surface for directing a flow of working fluid through a flow channel; and a fill region integral with the airfoil and the pair of opposing sides, the fill region extending between the pair of opposing sides along an entirety of a length of the airfoil, the fill region for completely obstructing the flow of working fluid.

Abstract: A steam turbine diaphragm nozzle segment, related assembly and steam turbine. Various embodiments include a steam turbine diaphragm nozzle segment having: a pair of opposing sidewalls; an airfoil extending between the pair of opposing sidewalls and integral with each of the pair of sidewalls, the airfoil having a single contact surface for directing a flow of working fluid through a flow channel; and a fill region integral with the airfoil and the pair of opposing sides, the fill region extending between the pair of opposing sides along an entirety of a length of the airfoil, the fill region for completely obstructing the flow of working fluid.

Abstract: In a process for manufacturing sun-dried tomatoes, sliced tomatoes are soaked in a batch formulation of vinegar at a ratio of four pounds of tomatoes to one gallon of vinegar. The vinegar-soaked tomato sections are dehydrated at 130° F. for sixteen hours. The dehydrated tomato sections are then placed in a sunlight environment and the moisture content is reduced to a range of fourteen percent to twenty-two percent.

Abstract: A tomato sweet infusion process involves heating sliced tomato sections in a bath of high fructose corn syrup, water, citric acid and ascorbic acid. The tomato sections in the bath are subjected to cycles of negative pressure and atmospheric pressure and then spread on a drying tray. The tomato sections are dehydrated to a moisture content of between twelve and twenty percent, preferably between fourteen percent and eighteen percent.