Abstract: A dryer monitoring system receives dryer information from one or more sensors concerning operation of one or more dryers, such as clothes dryers. For example, the dryer monitoring system may receive temperature and/or humidity information from one or more dryers. The dryer monitor analyzes the dryer data to determine whether textiles in the dryer are dry. The dryer monitor may analyze one or more states and/or one or more indicators (patterns in the dryer data) during the dryness determination.

Abstract: A dryer monitoring system receives dryer information from one or more sensors concerning operation of one or more dryers, such as clothes dryers. For example, the dryer monitoring system may receive temperature, humidity, and/or dryer on/off information concerning the dryers. The dryer monitoring system may analyze the dryer information and generate reports communicating the dryer information, identify possible maintenance issues with the dryers, identify ambient environmental conditions that may lead to inefficient drying, identify possible operator errors, and/or diagnose other dryer conditions that may be determined based on the dryer information.

Abstract: A dryer monitoring system receives dryer information from one or more sensors concerning operation of one or more dryers, such as clothes dryers. For example, the dryer monitoring system may receive temperature and/or humidity information from one or more dryers. The dryer monitor analyzes the dryer data to determine whether textiles in the dryer are dry. The dryer monitor may analyze one or more states and/or one or more indicators (patterns in the dryer data) during the dryness determination.

Abstract: A dryer monitoring system receives dryer information from one or more sensors concerning operation of one or more dryers, such as clothes dryers. For example, the dryer monitoring system may receive temperature, humidity, and/or dryer on/off information concerning the dryers. The dryer monitoring system may analyze the dryer information and generate reports communicating the dryer information, identify possible maintenance issues with the dryers, identify ambient environmental conditions that may lead to inefficient drying, identify possible operator errors, and/or diagnose other dryer conditions that may be determined based on the dryer information.

Abstract: The invention includes a method of conditioning fabrics, comprising contacting fabric with a liquid composition comprising an amino-functional silicone and a quaternary ammonium, and drying said fabric at 200 degrees F. or greater. The invention includes a method of conditioning fabrics, comprising washing fabric in a detergent having a wash pH of greater than 10, contacting fabric with a liquid composition comprising an amino-functional silicone and a quaternary ammonium, and drying said fabric at less than 200 degrees F. The invention further provides a method of conditioning fabrics wherein softness, anti-static, and anti-wrinkle properties are imparted to the fabric wherein the conditioned fabric resists yellowing in industrial and institutional conditions wherein the wash pH is greater than 9 and/or the fabric temperature is 200 degrees Fahrenheit or greater.

Abstract: The invention includes a method of conditioning fabrics, comprising contacting fabric with a liquid composition comprising an amino-functional silicone and a quaternary ammonium, and drying said fabric at 200 degrees F. or greater. The invention includes a method of conditioning fabrics, comprising washing fabric in a detergent having a wash pH of greater than 10, contacting fabric with a liquid composition comprising an amino-functional silicone and a quaternary ammonium, and drying said fabric at less than 200 degrees F. The invention further provides a method of conditioning fabrics wherein softness, anti-static, and anti-wrinkle properties are imparted to the fabric wherein the conditioned fabric resists yellowing in industrial and institutional conditions wherein the wash pH is greater than 9 and/or the fabric temperature is 200 degrees Fahrenheit or greater.

Abstract: The invention includes a method of conditioning fabrics, comprising contacting fabric with a liquid composition comprising an amino-functional silicone and a quaternary ammonium, and drying said fabric at 200 degrees F. or greater. The invention includes a method of conditioning fabrics, comprising washing fabric in a detergent having a wash pH of greater than 10, contacting fabric with a liquid composition comprising an amino-functional silicone and a quaternary ammonium, and drying said fabric at less than 200 degrees F. The invention further provides a method of conditioning fabrics wherein softness, anti-static, and anti-wrinkle properties are imparted to the fabric wherein the conditioned fabric resists yellowing in industrial and institutional conditions wherein the wash pH is greater than 9 and/or the fabric temperature is 200 degrees Fahrenheit or greater.

Abstract: A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.

Abstract: A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.

Abstract: A method of forming a microwaveable food product having a region of a preselected color is disclosed. The method employs the use of a programmed computer means which provides output information useful in making a microwaveable food product of a preselected color. Information is inputted into the programmed computer means, the information is processed and output information is produced. Food prepared according to the output information has a region of a selected color.