Patents by Inventor Herbert Muhr

Herbert Muhr has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20250086323
    Abstract: A method for checking integrity of a neural network during execution, wherein the neural network has a defined structure and weighting factors determined in a training phase, where a systolic array is also used to implement the neural network, when the neural network is executed, a unique test value for each relevant processing element is determined via a series of weighting factors that occur serially in a relevant processing element and are processed by the relevant processing element, a set of unique test values are compared with corresponding reference values, the unique test values are compared with corresponding reference values for the relevant processing element, and if, during the comparison for at least one processing element, a deviation is identified between a unique test value determined during the execution and the corresponding reference value, then the neural network produced during execution is classified as untrusted.
    Type: Application
    Filed: July 20, 2022
    Publication date: March 13, 2025
    Inventors: Norbert BECK, Hannes MUHR, Herbert TAUCHER, Christoph UNGER, Matthias WESS
  • Patent number: 8435585
    Abstract: The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.
    Type: Grant
    Filed: December 10, 2007
    Date of Patent: May 7, 2013
    Assignee: Agrana Beteiligungs-Aktiengesellschaft
    Inventors: Karl Kober, Herbert Muhr
  • Publication number: 20100068365
    Abstract: The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.
    Type: Application
    Filed: December 10, 2007
    Publication date: March 18, 2010
    Applicant: AGRANA BETEILIGUNGS-AKTIENGESELLSCHAFT
    Inventors: Karl Kober, Herbert Muhr