Abstract: Peroxide treatment compositions for use in laundry capable of providing sanitization through the wash e.g., for use with a detergent, where a peroxide activator is stabilized without the presence of phosphorus-containing compounds (e.g., phosphorus-containing stabilizers), through use of a nonionic surfactant (e.g., alkoxylated alcohol) with a cloud point above 45° C. Use of a single nonionic surfactant, or a surfactant package that may include a small fraction (e.g., less than 0.5%) of sodium lauryl sulfate or another anionic surfactant has been found to be surprisingly effective at stabilizing the peroxide/activator combination, even where water content may be 85% or greater. The composition can have a pH of 5 or less (e.g., 3 to 4). The composition may be free of other anionic surfactants, cationic surfactants, zwitterionic surfactants, amphoteric surfactants, magnesium salts, borates and boric acid, hydroxides, chelating agents, various amine oxides, ethoxylated amines, and the like.

Abstract: A method and system for maintaining a self-updating security information repository. A plurality of types of security information are stored in a corresponding plurality of information storage units, such as database tables. A plurality of configuration files respectively associated with the information storage units are stored, and each configuration file includes update parameters of the associated information storage unit. Each information storage unit is periodically automatically updated based on its update parameters. The information storage units can be searched to return security information of different types in one search.

Abstract: A method and apparatus for analyzing traffic arriving at and/or departing from a traffic aggregate defined as a given IP-related protocol, a given port associated with a given protocol, an IP address or subset of IP addresses, or by other traffic aggregation, during a given time interval, to determine whether there is a significant increase or decrease in traffic aggregate's traffic volume as compared to the traffic aggregate's expected traffic volume are disclosed. In one embodiment, the present method defines a traffic share ratio threshold associated with a given protocol or a given protocol port or a given IP address or a given subset of IP addresses or other traffic aggregation using said collected volumetric traffic data. The present method also defines a current traffic share, a baseline traffic share and a traffic share ratio to be evaluated for the said traffic aggregate.

Abstract: Peanuts with a moisture content of from 6% to 15% are subjected to vacuum drying and/or roasting in a chamber using microwave energy to ensure penetration of the kernel. Aflatoxin compounds are destroyed and/or driven off with the vapors exiting the vacuum chamber.

Abstract: A vessel that encloses a chamber for drying a product containing moisture is provided with microwave radiation generating devices to elevate the temperature of the moisture in the product so that moisture escapes from the product. The vessel is also provided with a thermal radiator for directing infrared radiation toward the product to elevate the temperature of the product so as to contribute to the escape of moisture therefrom. The thermal radiator includes a plurality of metal heating plates which coplanar and spaced apart to provide openings therebetween to permit microwave radiation to pass to the product.

Abstract: A method and apparatus for vacuum dehydrating fruit to a moisture content below about 15% but preferably below about 5%, using combined infrared energy and microwave energy simultaneously.

Abstract: Apparatus for concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The apparatus consists of a first high vacuum chamber means heating the chamber to a temperature to maintain the fruit at a temperature below the boiling temperature of water at a maintained vacuum and a second vacuum chamber in the form of a rotating cylinder such that the juices in the fruit cells migrate to the surface of the fruit and coat the walls of the cylinder, and means heating the second chamber to a temperature above the boiling point of water at the maintained vacuum to boil off this coating.

Abstract: A method of concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The fruit is first subjected to a high vacuum while adding only enough heat to maintain the fruit at a temperature below the boiling temperature of water at the maintained vacuum. This is continued until foaming caused by the release of air in the cells of the fruit either ceases or is at least commencing to be reduced. The fruit is then moved in a thin layer through a heated, rotating cylinder maintained at the same vacuum to cause the juices in the fruit cells to migrate to the surface of the fruit. As the cylinder rotates, the juices coat the walls of the cylinder. The cylinder is heated to a temperature above the boiling point of water at the maintained vacuum to boil off this coating.