Abstract: For qualification for traffic preemption an area is defined and if the vehicle is in the area it can obtain preemption. The vehicle's position is determined, in one embodiment, by use of differential GPS.

Abstract: For qualification for traffic preemption an area is defined and if the vehicle is in the area it can obtain preemption. The vehicle's position is determined, in one embodiment, by use of differential GPS.

Abstract: A traffic signal preemption system, and a related method for its use, using differential global positioning system (GPS) measurements for accurate monitoring of the position, speed and direction of an emergency or service vehicle approaching a controlled intersection. The preemption system includes a reference GPS receiver, for computing GPS measurement corrections, and a GPS receiver in each vehicle, which transmits its GPS measurements by radio to a receiver located at the controlled intersection. A computer also located at the intersection uses corrected vehicle position, speed and direction measurements, in conjunction with previously recorded data defining approach routes to the intersection, to determine the optimum time to switch a traffic light controller to preemption mode to permit safe passage of the vehicle. GPS measurement corrections may be applied in a vehicle computer or in the computer located at the intersection.

Abstract: A process is described for decaffeinating caffeine-containing aqueous extracts with which the caffeine is extracted selectively with activated carbon fibers.

Abstract: A coffee glass is disclosed which is prepared by evaporating coffee extract to at least 45% solids and then further evaporating that extract to form as viscoelastic fluid containing above 3% to 12% water and about 88% to 97% total coffee derived solids, aromatizing and/or gasifying the fluid in a confined headspace shaping the fluid, and cooling the fluid to entrap and protect coffee aromas providing less than 20% loss of volatiles.

Abstract: A thin, transparent coffee glass is disclosed which is prepared by forming a mixture containing above 4% to 12% water and about 88% to above 96% total coffee derived solids. These solids can further contain up to 20% hydrolyzed mannan and oligomers having a DP from 1 to 10 and up to 10% coffee cellulosic sugars. The coffee melt is characterized by having a glass transition temperature between 30.degree. C. to 80.degree. C. The coffee melt is heated to a temperature of 60.degree. C. to 130.degree. C. and extruded into a thin continuous film, stretched to further form a thin film which is rapidly cooled into a hard coffee glass which is shiny on both sides, dark in color and transparent. This transparent glass is then dried to a stable moisture content. The coffee glass provides a shiny appearance to any coffee product it is combined with an is an excellent means of entrapping and protecting coffee aromas. Furthermore, the coffee glass provides a means for shaping numerous new coffee products.

Abstract: This invention is designed to obtain desirable flavor and aroma volatiles during processing of an aqueous coffee extract obtained from roasted and ground coffee. The overall process of preparing soluble coffee by spray drying a concentrated aqueous extract is improved by employing a stripper to remove up to 20% of the extract prior to concentration and to recover non-condensible and condensible aromas in cold water using an absorber having 4-48 plates and a 0.1/1 to 30/1 L/V ratio prior to reintroducing the absorbed aromas into the concentrated coffee extract and spray drying it to give an aromatized dry soluble coffee.

Abstract: An improved roast and ground coffee extract decaffeination method which involves partitioning non-caffeine solids from caffeine and returning the non-caffeine solids to a decaffeinated coffee product for improved flavor and economics. Liquid-liquid extraction is used to partition the non-caffeine solids into an aqueous phase from a caffeine-solvent phase. Caffeine is recovered from the caffeine-solvent phase as a valuable byproduct.

Abstract: Decaffeinated coffee of improved quality is achieved using a process wherein caffeine-containing green coffee is countercurrently extracted with a water solution of coffee solubles. The decaffeinated coffee removed from the extraction zone is treated to remove surface solids contained thereon and is then dried at temperatures not in excess of 200.degree. F. The critical combination of a specified lower limit of surface solids on the coffee prior to drying and the drying temperature has been found to result in a decaffeinated coffee product of improved flavor.