Abstract: A gluten-free pasta system is disclosed comprising nano-refined almond-based flour, a psyllium husk serum binder, improved dough preparation methods, and a specialized extrusion die for high-oil doughs. Almond flour, almond protein powder, and tapioca starch are mechanically refined to micron- or sub-micron-scale particle sizes to improve hydration, cohesion, and dough elasticity. A psyllium husk serum is prepared by hydrating and mechanically processing psyllium to form a smooth, uniform gel that enhances binding and structural integrity. The refined flour and serum are combined with water to form a cohesive dough exhibiting reduced oil separation and improved extrusion stability. An improved extrusion die having tapered flow channels, polished or non-stick surfaces, and pressure-modulating features enables stable formation of pasta shapes from high-oil doughs. Methods of manufacturing pasta and related extruded food products using the disclosed compositions and systems are also provided.

Abstract: An embodiment of the disclosed method and apparatus relates to a system for detecting a rub in a turbomachine. The system comprises: a turbomachine; sensors monitoring turbomachine conditions; and an on site monitor in communication with the sensors, and loaded with instructions to implement a method for detecting a rub in the turbomachine. An embodiment of the disclosed method relates to a method for detecting a rub in a turbomachine, the method comprising: monitoring turbomachine conditions; and determining whether a rub is occurring. Another embodiment of the disclosed apparatus relates to a storage medium encoded with a machine-readable computer program code for detecting a rub in a turbomachine, the storage medium including instructions for causing a computer to implement a method. The method comprises: obtaining data indicating turbomachine conditions; and determining whether a rub is occurring.