Abstract: A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

Abstract: A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

Abstract: A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

Abstract: A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

Abstract: An acrylate composition, especially useful for producing conformal coatings on circuit board assemblies, includes a photoinitiator and an air-curing system, the latter being comprised of a compound having multiple allyloxy groups in its molecule and a transition metal salt catalyst. The composition is highly stable against auto-induced reaction in the absence of oxygen and at room temperature; it contains no active oxygen catalyst and no nonreactive diluent, and is advantageously formulated as a one-part product.

Abstract: A process is disclosed for preparing a shelf stable half product expandable in microwave ovens. A chlorinated soft wheat flour, corn starch, modified corn starch and whole grain amaranth flour are combined to form a dry starch mixture. Salt and flavoring additives (if desired) are combined with the dry starch mixture. These ingredients are thoroughly mixed in a ribbon blender, then preconditioned in a paddle mixer with injection of steam and water, to form a mixture with moisture at 22-24 percent by weight. This mixture is provided to a twin screw extruder where it is worked and heated to substantially gelatinize the starches, vented for rapid cooling and moisture release, conveyed and lightly worked at reduced temperature, then forced through a shaping die and cut into pieces of the desired shape. The pieces are dried in a drying enclosure, at an air temperature of 43 degrees C., for about three and one-half to four hours.

Abstract: An apparatus and method for separating peas based upon differences in density. The apparatus includes a flow trough having a flow manifold. A pump takes water from a reservoir and delivers the water to the flow manifold. A flow nipple having a lip portion extending into the flow manifold and turning vanes within the flow manifold distribute the water to create a substantially laminar flow. Fixed and pivotable water deflectors at an inlet portion of the flow trough establish a linear, laminar flow of water along the flow trough. A hopper and conveyor combination deliver a stream of peas to an adjustable plate member positioned in the laminar flow of water in the flow trough. The peas carried by the laminar flow of water descend off of the plate member into a separating chamber where peas having a high density range settle into a first collecting chamber and peas with a low density range settle into a second collecting chamber.

Abstract: An adjustable clevis includes a pair of opposed, spaced clevis members each having one end thereof secured to a cylindrical body. The body may consist of a threaded bore or a threaded stud to permit coupling with the male or female components of a linkage or the like. The clevis members are formed by passing a sheet of metal through a progressive die which shears and coins blanks into a configuration consisting of an outer perforated ear and an arcuate base having an inner curved surface which conformingly engages the body and is off-set relative to the ear.

Abstract: Hydrophilic copolymers are prepared of compounds having the formulae: ##STR1## where R is hydrogen or methyl, R.sub.2 is alkylene of 2 to 3 carbon atoms, R.sub.1 is alkoxy of 1 to 6 carbon atoms, R.sub.3 is alkylene of 2 to 3 carbon atoms and m is an integer of 2 to 6. The preferred copolymers are hydroxyethyl methacrylate-methoxytriethyleneglycol methacrylate copolymers. The products are characterized by having an unusually high oxygen permeability compared to other hydrophilic polymers and are particularly valuable in making contact lenses.

Abstract: This invention relates to an improved process for dewaxing vegetable oils containing free fatty acid impurities, wax and other insoluble matter, which comprises: chilling a refined and water-washed or filtered vegetable oil, mixing the chilled vegetable oil with a dilute alkaline solution; gently agitating the resulting mixture, centrifuging the mixture and separating a heavy phase which contains wax and other impurities from a light phase which may then be bleached and deodorized to form a clear oil. The invention further relates to a reliable process for producing salad oils and other clear oils which remain clear at ambient to refrigerator temperatures.

Abstract: A composite material and method of preparing same for use in prosthetic dentistry. The composition includes silica glass containing between about 8.0-30% on a weight basis of alkaline earth metal oxides and/or alkali metal oxides in solution selected from the group consisting of calcium oxide, magnesium oxide, sodium oxide, potassium, and lithium oxide. In one form of the invention, a methacrylate resin is coupled to the silica glass by a silane mixture. The invention includes the method of forming the composite material through both a cold curing system and a heat cured system into a composite veneering and tooth material which is useful in forming crowns and other dental restorations as well as artificial teeth requiring aesthetic appearance of normal dentition. The finally formed dental material shows a high hardness factor in combination with a high wear resistance.

Abstract: A process for producing uniformly shaped chip-type products having a surface design thereon. The process provides chip-type products having a series of substantially parallel alternate arcuate ridges and grooves extending across both surfaces which effect a rippled appearance to the products wherein the rippled configuration is impressed only on one surface of the dough by a mill roll having an annularly grooved surface.