Abstract: A system and method for determining when an electronic interrupting device will open in response to detecting overcurrent, where the interrupting device protects a transformer in a power distribution network. The method includes obtaining a time/current through fault protection curve that is defined by a plurality of time/current points for the transformer that identifies when the transformer may experience thermal or mechanical damage in response to a certain current flow over a certain time in the transformer windings, selecting a time multiplier, and determining an operating curve for the interrupting device by multiplying the multiplier and a time portion of each of the plurality of time/current points on the through fault protection curve, where the operating curve identifies when the interrupting device will open in response to a certain current flow over a certain time.

Abstract: The present disclosure provides a puree of palm and process of making the puree. The puree of palm has reduced sugar, low calorie, various nutrients, and favorable sensory characteristic. The puree can by itself serve as a food product or can also be used as a functional component for beverages and foodstuffs.

Abstract: The disclosed invention includes a description of a phase-stable protein beverage. In addition, method of making a phase-stable protein beverage, that may be substantially or entirely free of rheology modifying and emulsifying chemical ingredients. Additionally, particular embodiments include the production of a substantially, non-dairy, protein beverage with extended shelf life.

Abstract: The inventors have discovered that coffee berry juice, produced from whole coffee berries, can produce a distinct taste and chemical profile when compared to coffee and coffee berry extract products. The disclosed invention is directed to coffee berry juice products and methods of producing a coffee berry juice product. Especially preferred methods include use of whole coffee berries with increased concentrations of caffeine, chlorogenic acid and terpenes.

Abstract: A system and method for determining when an electronic interrupting device will open in response to detecting overcurrent, where the interrupting device protects a transformer in a power distribution network. The method includes obtaining a time/current through fault protection curve that is defined by a plurality of time/current points for the transformer that identifies when the transformer may experience thermal or mechanical damage in response to a certain current flow over a certain time in the transformer windings, selecting a time multiplier, and determining an operating curve for the interrupting device by multiplying the multiplier and a time portion of each of the plurality of time/current points on the through fault protection curve, where the operating curve identifies when the interrupting device will open in response to a certain current flow over a certain time.

Abstract: A contact lens case is disclosed. The contact lens case has a fluid tank that stores fluid (e.g., contact lens solution, water, etc.). The contact lens case also has two lens assemblies (e.g., a first lens assembly and a second lens assembly), wherein each lens assembly has a lens reservoir that stores a contact lens. Further, each lens assembly has a pressure pump that upon actuation, draws fluid from the fluid tank, through a suction line and a one-way valve, to the corresponding lens reservoir.

Abstract: Beverage products including water collected from the condensation of fruit and vegetable juice are provided, along with methods of making the same. For example, natural fruit and vegetable flavored water beverages and method of making the same are provided.

Abstract: A contact lens case is disclosed. The contact lens case has a fluid tank that stores fluid (e.g., contact lens solution, water, etc.). The contact lens case also has two lens assemblies (e.g., a first lens assembly and a second lens assembly), wherein each lens assembly has a lens reservoir that stores a contact lens. Further, each lens assembly has a pressure pump that upon actuation, draws fluid from the fluid tank, through a suction line and a one-way valve, to the corresponding lens reservoir.

Abstract: Juice products and associated methods are provided that include a fruit or vegetable juice having one or more polyphenols, and an anti-browning agent that includes acerola in an amount effective to reduce oxidation of the one or more polyphenols by polyphenol oxidase (PPO). For example, the disclosed method can include providing a juice having one or more polyphenols, in which the juice is a fruit or vegetable juice, and adding an anti-browning agent to the juice, in which the anti-browning agent includes acerola in an amount effective to inhibit oxidation of the one or more polyphenols by polyphenol oxidase (PPO).

Abstract: Systems, methods and devices for monitoring temperature are presented herein. A method of monitoring temperature in a system, such as a capacitor bank, is disclosed. The method may include: receiving first device temperature signals indicative of the temperature of a first device over a predetermined period of time; receiving second device temperature signals indicative of the temperature of a second device over a predetermined period of time; determining a first rolling average temperature for the predetermined period of time from the first device temperature signals; determining a second rolling average temperature for the predetermined period of time from the second temperature signals; and triggering a disconnect event in response to a determination that either the first or the second rolling average temperature is greater than a predetermined maximum working temperature.

Abstract: Methods and devices for mounting a sensor are presented herein. A temperature sensor assembly for a capacitor bank is disclosed that includes two opposing substrates, and a plurality of contact temperature sensors attached to each substrate. Each temperature sensor is configured to directly contact a surface of one of the capacitor cans in the capacitor bank and therefrom generate a signal indicative of the temperature of the capacitor can. A biasing member attaches the two substrates together. The biasing member is configured to selectively contract, such that the width of the sensor assembly is less than the gap distance between adjacent sets of tandem capacitor cans and the sensor assembly can insert between the sets of capacitor cans, and expand, such that the width of the sensor assembly is greater than the gap distance and the sensor assembly is tensioned against and thereby secured between the sets of capacitor cans.

Abstract: Systems, methods and devices for monitoring temperature are presented herein. A method of monitoring temperature in a system, such as a capacitor bank, is disclosed. The method may include: receiving first device temperature signals indicative of the temperature of a first device over a predetermined period of time; receiving second device temperature signals indicative of the temperature of a second device over a predetermined period of time; determining a first rolling average temperature for the predetermined period of time from the first device temperature signals; determining a second rolling average temperature for the predetermined period of time from the second temperature signals; and triggering a disconnect event in response to a determination that either the first or the second rolling average temperature is greater than a predetermined maximum working temperature.

Abstract: Methods and devices for mounting a sensor are presented herein. A temperature sensor assembly for a capacitor bank is disclosed that includes two opposing substrates, and a plurality of contact temperature sensors attached to each substrate. Each temperature sensor is configured to directly contact a surface of one of the capacitor cans in the capacitor bank and therefrom generate a signal indicative of the temperature of the capacitor can. A biasing member attaches the two substrates together. The biasing member is configured to selectively contract, such that the width of the sensor assembly is less than the gap distance between adjacent sets of tandem capacitor cans and the sensor assembly can insert between the sets of capacitor cans, and expand, such that the width of the sensor assembly is greater than the gap distance and the sensor assembly is tensioned against and thereby secured between the sets of capacitor cans.

Abstract: A process is provided for fortifying a juice beverage with calcium. Fruit juices, including citrus juices, can be fortified. Serial in-line mixers deposit sources of calcium and acid separately into a flow of the juice. An upstream in-line mixer adds a calcium source to the juice flow, such as by high-shear mixing. A downstream in-line mixer adds a food-grade acid powder, such as by high-shear mixing, to the flow of juice into which the calcium had been incorporated. The calcium and acid sources combine within the juice to provide a calcium-fortified juice within which the calcium exhibits excellent solubility and good sensory characteristics, when each property is compared with a successful commercial process for calcium fortification of juices.

Abstract: The deacidification of citrus juice with ion exchange resin is described. Maintaining a high acid condition of the juice is achieved by passing the juice through regenerated resin that is preconditioned with an aqueous food-grade acid, preferably citric acid. Additionally or optionally, an early bed volume or multiple early bed volumes of juice flow are at a rapid flow rate. The products obtained also are described, and they may be any deacidified citrus juice or juice blend where the pH of the juice does not rise above that of an acid food pH for the juice during deacidification. In preferred embodiments, the juice product is orange juice. In another preferred embodiment, the conditioning process is used to provide a deacidified citrus juice product while avoiding raising the pH of any portion of the juice to 4.6 or above so as to control microbial growth of the juice.

Abstract: A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that temperature or below throughout the process (except during pasteurization). From the initial juice flow, a first portion of the juice is diverted from a second portion of the juice. Suspended solids are separated out from the first portion to provide a solids-reduced juice. The solids-reduced juice is subjected to ion-exchange deacidification. Preferably, a portion of the initial single strength juice flow is added to the deacidified juice immediately after deacidification in order to immediately lower the pH of the deacidified juice to a value that discourages microbial activity.

Abstract: A process is provided for fortifying a juice beverage with calcium. Fruit juices, including citrus juices, can be fortified. Serial in-line mixers deposit sources of calcium and acid separately into a flow of the juice. An upstream in-line mixer adds a calcium source to the juice flow, such as by high-shear mixing. A downstream in-line mixer adds a food-grade acid powder, such as by high-shear mixing, to the flow of juice into which the calcium had been incorporated. The calcium and acid sources combine within the juice to provide a calcium-fortified juice within which the calcium exhibits excellent solubility and good sensory characteristics, when each property is compared with a successful commercial process for calcium fortification of juices.

Abstract: The deacidification of citrus juice with ion exchange resin is described. Maintaining a high acid condition of the juice is achieved by passing the juice through regenerated resin that is preconditioned with an aqueous food-grade acid, preferably citric acid. Additionally or optionally, an early bed volume or multiple early bed volumes of juice flow are at a rapid flow rate. The products obtained also are described, and they may be any deacidified citrus juice or juice blend where the pH of the juice does not rise above that of an acid food pH for the juice during deacidification. In preferred embodiments, the juice product is orange juice. In another preferred embodiment, the conditioning process is used to provide a deacidified citrus juice product while avoiding raising the pH of any portion of the juice to 4.6 or above so as to control microbial growth of the juice.

Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.

Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.