Abstract: This invention relates to copolymers which consist essentially of [-ether-phenyl-ether-phenyl-carbonyl-phenyl-]and [ether-phenyl-phenyl-ether-phenyl-carbonyl-phenyl-] repeat units, as well as end units, which have reduced melting temperature (Tm) compared to prior art copolymers including such repeat units. The copolymers of the invention exhibit crystallinity and have similar glass transition temperatures to the prior art polymers.

Abstract: A method for manufacture of PEEK-PEDEK copolymers is disclosed along with copolymers formed by the method and their use. The method includes a nucleophilic polycondensation of a mixture of dihydroxybenzene and dihydroxybiphenyl with 4,4?-dihalobenzophenone in a reaction mixture comprising sodium carbonate and potassium carbonate, in an aromatic sulfone solvent, at a reaction temperature rising to a temperature from 280° C. to 330° C. immediately prior to the addition of a reaction-stopping salt, such as LiCI or Li2SO4, to the reaction mixture. Further organic dihalide is subsequently added to the reaction mixture for end-capping of the copolymer. The resulting copolymer has reduced chain branching and reduced melt viscosity at low shear rate compared to prior art copolymer of comparable molecular mass.

Abstract: This tool is not found in the industry commercially as of this date. The simplicity of the telescopic design results in a user friendly, simple solution to an otherwise complicated problem.

Abstract: A method and system of processing citrus fruit is disclosed. A peeling chamber has opposing ends and a fruit inlet and fruit outlet formed at respective opposing ends. Abrasive rollers are rotatably mounted in an arcuate configuration within the peeling chamber at an area forming a lower portion of the peeling chamber. Citrus fruit is fed into the peeling chamber through the fruit inlet to the fruit outlet. The citrus fruit engages the rotating abrasive rollers with a residence time within the peeling chamber for peeling off the outer surface of the fruit in an amount sufficient to remove a majority of the oil within the citrus fruit and leaving sufficient peel thickness for maintaining peel integrity.

Abstract: A method and system of processing citrus fruit is shown. A peeling chamber has opposing ends and a fruit inlet and fruit outlet formed at respective opposing ends. Abrasive rollers are rotatably mounted in an arcuate configuration within the peeling chamber at an area forming a lower portion of the peeling chamber. Citrus fruit is fed into the peeling chamber through the fruit inlet to the fruit outlet. The citrus fruit engages the rotating abrasive rollers with a residence time within the peeling chamber for peeling off the outer surface of the fruit in an amount sufficient to remove a majority of the oil within the citrus fruit and leaving sufficient peel thickness for maintaining peel integrity.

Abstract: A method and system of processing citrus fruit is disclosed. A peeling chamber has opposing ends and a fruit inlet and fruit outlet formed at respective opposing ends. Abrasive rollers are rotatably mounted in an arcuate configuration within the peeling chamber at an area forming a lower portion of the peeling chamber. Citrus fruit is fed into the peeling chamber through the fruit inlet to the fruit outlet. The citrus fruit engages the rotating abrasive rollers with a residence time within the peeling chamber for peeling off the outer surface of the fruit in an amount sufficient to remove a majority of the oil within the citrus fruit and leaving sufficient peel thickness for maintaining peel integrity.