Abstract: A method that includes obtaining human performance related data from at least one remotely located application service provider, organizing the data into at least one metric, preparing an interpretation of the data and providing interactive, on-line access to the data and the interpretation.

Abstract: An automatic flavor-injected blending apparatus includes a base, a processor, and a user input in signal communication with the processor. A blending spindle is rotatably affixed at an upper end to the base and is rotatable under processor control. A container support is movably affixed to the base and is movable between a lower position for placing a container thereon and an upper position closer to the spindle's upper end. A selected flavor is injectable into the container. Software is resident in the processor that is adapted to receive the flavor selection and actuate the injection. The software is further adapted to actuate the spindle rotation. Since the blending process is automated, the server can start the apparatus, step away and attend to other duties while the apparatus is functioning, and return at a later time after a timer has turned off the spindle rotator.

Abstract: Preparing a flavored confection includes using a disposable container of a neutral-flavored mix, which is transferred to a tempering freezer. The container is removed from the tempering freezer, and a selected syrup is pumped from a carton into the container for blending while the mix remains chilled. The syrup provides the selected flavor to the mix for serving within the disposable serving container. In another method, a flavored shake drink is prepared from the mix by dispensing flavored syrup through one of a plurality of dedicated nozzles, each in fluid communication with a corresponding solenoid control valve. A timer controls the valve open time to dispense a preselected amount of syrup. Switches are provided for doubling and halving the quantity of syrup for creating varying single-flavored and combination-flavored shakes. In addition to shielding around the blender spindle, a protective sleeve is placed within the cup for limiting splash during blending.

Abstract: A method that includes obtaining human performance related data from at least one remotely located application service provider, organizing the data into at least one metric, preparing an interpretation of the data and providing interactive, on-line access to the data and the interpretation.

Abstract: The present invention provides a unitary sliding-vane type compressor-expander comprising a housing with a compressor inlet and outlet, and an expander inlet and outlet. A single rotor is disposed therein defining in cooperation with the housing a compression chamber on one side and an expansion chamber on the opposite side. The rotor includes a plurality of regularly spaced vanes slidingly disposed in slots about the periphery of the rotor. The bottoms of the vane slots may be vented through a passage in the housing to the inlet air, or alternatively through a groove between the vane and vane slot to the compression or exhaust chambers. Permanent magnets are used in the vanes and housing to increase or decrease the contact force between the vane tip and housing. An integral condenser-humidifier is provided in the path of the expanded gas exhausting from the turbine outlet for condensing water out of the expanded gas and returning the condensed water to the compressor-expander.

Abstract: A dispenser for a soft-serve food product includes a housing having a dispensing chute and a piston having a head positioned therewithin. A lateral wall, the piston head, and a front door define an enclosed hollow space. The head is slidable within the lateral wall for squeezing a deformable container to dispense product through the chute. A system for preparing and dispensing a soft-serve food product includes a tempering freezer for raising a temperature of the food product from hard-frozen to a condition for soft-serve dispensing. An apparatus for packaging a soft-serve confection into a multiple-serving-size container for transport includes a blender for blending ingredients together to form a blended product and a device for transferring the blended product into a deformable container. The deformable container filled with the blended product is transferred into a substantially rigid mold and frozen to a hardened state for transport and retention.

Abstract: A method of forming a shallow trench isolation region in a silicon wafer which results in the elimination of long range slip dislocations in the wafer and reduces leakage current across the isolation regions. Long shallow trenches are formed in a silicon wafer at a 45 degree angle to the (111) plane of the wafer. This is achieved by moving the primary flat of the wafer to the (100) plane prior to the formation of the trenches, which causes the bottom edges of the long trenches to intersect with several (111) planes, so that stresses do not propagate along any one single (111) plane. The trenches are then filled with an insulative material, such as oxide.

Abstract: An automatic flavor-injected blending apparatus includes a base, a processor, and a user input in signal communication with the processor. A blending spindle is rotatably affixed at an upper end to the base and is rotatable under processor control. A container support is movably affixed to the base and is movable between a lower position for placing a container thereon and an upper position closer to the spindle's upper end. A selected flavor is injectable into the container. Software is resident in the processor that is adapted to receive the flavor selection and actuate the injection. The software is further adapted to actuate the spindle rotation. Since the blending process is automated, the server can start the apparatus, step away and attend to other duties while the apparatus is functioning, and return at a later time after a timer has turned off the spindle rotator.

Abstract: A method for serving a frozen dessert includes receiving a prepackaged frozen dessert at a food outlet at a storage temperature selected for optimal retention of food characteristics. The frozen dessert is placed in a tempering freezer that is adapted to maintain a serving temperature selected for optimal consumer satisfaction, which is higher than the storage temperature. The frozen dessert is retained in the tempering freezer for a sufficient time to permit the frozen dessert to equilibrate to the serving temperature. Finally, the frozen dessert is removed from the tempering freezer and served to a customer. A method for increasing a distribution potential of a frozen dessert includes prepackaging a frozen dessert at a packaging location and delivering the frozen dessert to a food outlet. Prior to the delivery, the food outlet is provided with a tempering freezer, for example, in return for a purchasing contract with the distributor.

Abstract: Preparing a flavored confection includes using a disposable container of a neutral-flavored mix, which is transferred to a tempering freezer. The container is removed from the tempering freezer, and a selected syrup is pumped from a carton into the container for blending while the mix remains chilled. The syrup provides the selected flavor to the mix for serving within the disposable serving container. In another method, a flavored shake drink is prepared from the mix by dispensing flavored syrup through one of a plurality of dedicated nozzles, each in fluid communication with a corresponding solenoid control valve. A timer controls the valve open time to dispense a preselected amount of syrup. Switches are provided for doubling and halving the quantity of syrup for creating varying single-flavored and combination-flavored shakes. In addition to shielding around the blender spindle, a protective sleeve is placed within the cup for limiting splash during blending.

Abstract: Valve assembly 10 and generally T-shaped fast acting high-output valve 12 suitable to control flow of fluid through base opening 42, wherein valve 12 comprises stem 14 having pivoting end 16 and arm end 18. Two arms 20 are coupled to arm end 18 of stem 14 to form a general T-shape. Arms 20 each have a seating surface 22, a non-seating surface 24, an outer perimeter 26, and an inner perimeter 28. At least one pivoting component 30 is coupled to pivoting end 16, and a force receiving surface 32 is located at least near pivoting end 16 for allowing valve 12 to receive a force thereat and causing an opposite motion at arm end 18. Valve assembly 10 includes valve assembly housing 48, base 38 with at least one valve seat 40 and at least one base opening 42, collector diffuser apparatus 60, and fluid injector 68 with injector opening 70. At least one generally T-shaped valve 12 is pivotably coupled to base 38.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a serving cup. A flavored syrup is selected and dispensed through a dedicated nozzle carried by a housing. Each of a plurality of nozzles is in fluid communication with a corresponding solenoid control valve which controls the flow of the selected syrup pumped from a bag-in-the-box styled reservoir. One reservoir is provided for each of the selected flavors. A manually activated programmable timer controls the length of time that the solenoid activated valve remains opened thus providing a preselected amount of syrup into the cup. Switches are provided for doubling and halving the amount of the preselected quantity of syrup when creating varying single flavored and combination flavored shakes.

Abstract: A method for preparing a flavored slurried confection includes the use of a disposable serving container holding an individual serving of a neutral flavored mix which has a freezing point temperature lower than normally found for that of water. A large supply of the mix filled containers is stored in a storage freezer for maintaining the neutral flavored mix at a storage temperature, such as is typical of a food storage freezer for a restaurant. A desired quantity of the mix filled containers is then transferred from the storage freezer to a tempering freezer, generally close to a preparation and serving area, for maintaining the neutral flavored mix at a desirable blending temperature. The mix filled container is then removed from the tempering freezer for preparation of a flavored confection, such as a flavored shake.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a container. A flavored syrup is selected and dispensed through a bar gun styled dispenser in fluid communication with bag-in-box stored packages containing a variety of flavored syrups. A protective sleeve is placed within various size containers typically representing a small, medium and large size, wherein the sleeve permits blending within a standard fountain mixer and prevents the contents of the container from splashing onto the surrounding counter or on the container outside walls. In this way, the container used to store the prepackaged neutral mix and used to blend added ingredients is again used as the container holding the shake for the customer. The method provides a cost effective and health code conscience method for providing multi-flavored shakes.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a serving cup. A flavored syrup is selected and dispensed through a dedicated nozzle carried by a housing. Each of a plurality of nozzles is in fluid communication with a corresponding solenoid control valve which controls the flow of the selected syrup pumped from a bag-in-the-box styled reservoir. One reservoir is provided for each of the selected flavors. A manually activated programmable timer controls the length of time that the solenoid activated valve remains opened thus providing a preselected amount of syrup into the cup. Switches are provided for doubling and halving the amount of the preselected quantity of syrup when creating varying single flavored and combination flavored shakes.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a container. A flavored syrup is selected and dispensed through a bar gun styled dispenser in fluid communication with bag-in-box stored packages containing a variety of flavored syrups. A protective sleeve is placed within various size containers typically representing a small, medium and large size, wherein the sleeve permits blending within a standard fountain mixer and prevents the contents of the container from splashing onto the surrounding counter or on the container outside walls. In this way, the container used to store the prepackaged neutral mix and used to blend added ingredients is again used as the container holding the shake for the customer. The method provides a cost effective and health code conscience method for providing multi-flavored shakes.

Abstract: A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a serving cup. A flavored syrup is selected and dispensed through a dedicated nozzle carried by a housing. Each of a plurality of nozzles is in fluid communication with a corresponding solenoid control valve which controls the flow of the selected syrup pumped from a bag-in-the-box styled reservoir. One reservoir is provided for each of the selected flavors. A manually activated programmable timer controls the length of time that the solenoid activated valve remains opened thus providing a preselected amount of syrup into the cup. Switches are provided for doubling and halving the amount of the preselected quantity of syrup when creating varying single flavored and combination flavored shakes.