Abstract: A method and system for estimating position of a moving RFID tag is provided. The method includes transmitting at least one interrogator signal; receiving, at an interrogator antenna, a reflected signal from the RFID tag; determining phase changes of the reflected signal with respect to the phase of the at least one interrogator signal; weighting the phase changes based on instant power corresponding to the phase changes; producing a phase trajectory for the reflected signal based on the weighted phase changes; and estimating position of the RFID tag relative to the interrogator antenna based on the peak of the phase trajectory for the reflected signal.

Abstract: Determination of distance and/or position relative to one or more points by transmission of a wideband signal by a first antenna, reception of the transmitted wideband signal by a second antenna and comparison of the time delay between the transmitted and received signals. The first and second antennas are connected to a timer/processor unit. One or more of the first or second antennas is movable to an unknown position to be measured, but maintains connection to the timer/processor through a fixed or known delay communication link. The timer/processor contains a time base for generating the transmitted signal and an offset timer for measuring the time delay of the received signal. The received signal may be processed to determine a start time or leading edge that may resolve RF cycle and modulation bandwidth ambiguities and may allow positive determination of distance much shorter than a wavelength at the operation center frequency.

Abstract: Determination of distance and/or position relative to one or more points by transmission of a wideband signal by a first antenna, reception of the transmitted wideband signal by a second antenna and comparison of the time delay between the transmitted and received signals. The first and second antennas are connected to a timer/processor unit. One or more of the first or second antennas is movable to an unknown position to be measured, but maintains connection to the timer/processor through a fixed or known delay communication link. The timer/processor contains a time base for generating the transmitted signal and an offset timer for measuring the time delay of the received signal. The received signal may be processed to determine a start time or leading edge that may resolve RF cycle and modulation bandwidth ambiguities and may allow positive determination of distance much shorter than a wavelength at the operation center frequency.

Abstract: A method and system for estimating position of a moving RFID tag is provided. The method includes transmitting at least one interrogator signal; receiving, at an interrogator antenna, a reflected signal from the RFID tag; determining phase changes of the reflected signal with respect to the phase of the at least one interrogator signal; weighting the phase changes based on instant power corresponding to the phase changes; producing a phase trajectory for the reflected signal based on the weighted phase changes; and estimating position of the RFID tag relative to the interrogator antenna based on the peak of the phase trajectory for the reflected signal.

Abstract: A method of detecting position of a moving RFID tag relative to an antenna, includes continually receiving a signal from the RFID tag at the antenna. The phase of the received signal over a time period is detected and, based on a maximum detected phase, the position of the RFID tag relative to the antenna is detected.

Abstract: An apparatus and a method for selecting an antenna appropriate for a data service type in a communication system employing multiple antennas. The method of performing data communication through a transceiver using multiple antennas includes determining the type of the data services contained in a received signal, selecting one of the multiple antennas with a communication quality corresponding to the type of the data services, and employing the selected antenna to perform the data communication.

Abstract: A method of detecting position of a moving RFID tag relative to an antenna, includes continually receiving a signal from the RFID tag at the antenna. The phase of the received signal over a time period is detected and, based on a maximum detected phase, the position of the RFID tag relative to the antenna is detected.

Abstract: A method and apparatus for reducing a channel updating rate in a communication system are provided, in which a channel matrix H representing a channel status of physical channels is acquired, eigenvectors of the channel matrix H are output by a Singular Value Decomposition (SVD) of the channel matrix H, and when at least one of the eigenvectors has a phase inversion, the phase inversion is removed from the eigenvector.

Abstract: The protein framework is developed in a continuously working 2-shaft kneading device for the production of paste product dough without--as was previously required--a dwelling time of 10-15 minutes in a mixing trough. In so doing, a so-called dry and crumbly dough is formed. This is transferred to a directly adjoining single-shaft screw press without the application of pressure if possible. The apparatus accordingly includes three characteristic process stages: a first whirling mixer for the intimate mixing of the dry components with water, a 2-shaft kneading device, and a single-shaft press.

Abstract: A seeker head comprises a seeker for scanning field of view and a gyro assembly sensing attitude variations. Signal processing means process information from two consecutive scans of the seeker. The signals from the gyro assembly are applied to a coordinate transformer circuit, which transforms the picture information from consecutive scans into a common intertial coordinate system. A target is selected by target selection logic. The coordinates of a selected target are read into a deviation memory. The signal processing means provide the inertial sight line rate of the sight line to a selected target. After each scanning and signal processing cycle the location is computed at which the target is to be expected according to the sight line rate measured during the preceding cycle. This permits comparison of target signals in consecutive scans even with moving targets, recovery of temporarily lost targets and discrimination between actual targets, such as an aircraft, and mocktargets, such as flares.

Abstract: The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 12%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

Abstract: This invention pertains to a process as well as an apparatus for the production of elongated pasta products, particularly lasagna, wherein the pasta products are formed via a pasta production apparatus in parallel lines, positioned on drying rods, dried and upon solidification, cut into packaging lengths and packed for consumer use. After cutting, the lasagna are moved, in series, via slides, and stacked in portions, of predeterminable numbers, at a conveyor. The conveyor preferably takes the form of a ring-type conveyor for the serial packaging of these portions, whereby inspections, additions and exact weight determination of these portions can be accomplished.

Abstract: The novel invention proposes a novel dough kneading process and a corresponding apparatus, wherein the dough is produced in a small lump structure in a rapidly revolving centrifugal kneader. A very high percentage of granulate sizes corresponding to the size of the desired final product can be produced directly with the new process in particular for further processing of the small lumps to form couscous. The individual small lumps have a complete protein structure when leaving the whirl kneader. For large throughput capacities, the whirl kneader is constructed as a double-rotor kneader. It is important that the minimum kneading time does not fall below at least 5 to 10 seconds and it would be more advantageous not to exceed a maximum kneading time of 2 to 3 minutes.

Abstract: The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 1.2%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

Abstract: Apparatus for production of long pasta products has a press, a movable bar hanging arrangement from which the products are suspended and a drier. The drier is constructed as a single level drier with a rapid heating zone and an intense drying zone. The rapid heating zone has several different climate zones of differing temperatures, and fresh and exhaust air ducts. The intense drying zone has a plurality of ventilated elements. The drier includes a climate controller for each climate zone. The rapid heating zone and intense drying zone are formed as a circulating system for fresh and exhaust air. Inside the drier, air flow is zonally controlled and directed, in each element, from top to bottom or bottom to top. A supplemental air system is provided for the plurality of ventilated elements. At least part of the circulating air is blown in as in a turbo system.

Abstract: The new invention proposes a new method and a device for the production of dough, particularly for pasta. The formation of dough from the dry raw materials to the finished pressed products is effected in a very short time in two stages. A raw dough is first produced in a 2-shaft mixing kneader; this dough has a substantially complete protein structure. The forming of the dough, including the mixing of the raw materials, takes place by means of an interplay of kneading and shearing, but without extrusion die pressure at the end of the first stage. In the case of classic pasta, the dough which is produced in pieces by the short 2-shaft mixing kneader is transferred to a long single-shaft press and pressed with high pressure to form the desired shapes.

Abstract: The new invention suggests that the protein framework be developed in a continuously working 2-shaft kneading device (11) for the production of paste product dough without--as was previously required--a dwelling time of 10-15 minutes in a mixing trough. In so doing, a so-called dry and crumbly dough is formed. This is transferred to a directly adjoining single-shaft screw press (31) without the application of pressure if possible. The new installation accordingly comprises three characteristic process stages in a corresponding manner: a first whirling mixer (8) for the intimate mixing of the dry components with water, a 2-shaft kneading device (11), and a single-shaft press (31).

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: A process is described for manufacturing of farinaceous products in which the soft farinaceous product leaving a molding head is conveyed through differentially heated climatic zone and is cooled and/or dimensionally stabilized after completion of the drying process. The farinaceous product is heated to a temperature of 80.degree. to 100.degree. C. with at least slight initial drying and freshly expanded superheated steam is then allowed to flow around it for about 30 seconds to 20 minutes. In this process the native starch of the boundary layer of the farinaceous product is converted into swelling starch. Finally the farinaceous product is dried in a controlled drying climate.