Abstract: The invention relates to an apparatus for increasing the heat transfer to the coolant at the inside of a nozzle wall provided with coolant channels of expander cycle rocket engines. To achieve this the invention proposes that, to disturb the boundary layer at the nozzle wall and thereby increasing the heat transfer, the inside of the nozzle wall facing the flame has a particularly chosen increased surface roughness of such a magnitude that it penetrates the viscous sub-layer of the boundary layer at the nozzle wall.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: The invention refers to a full-flow rocket nozzle having a longitudinal contour essentially corresponding to a parabola. For obtaining a flow separation control and also a side load reduction the invention suggests that the parabola contour shape from the point of 50% expansion ratio onwards or more distant from the throat of the nozzle is changing over into (i) strictly conical shape having an angle to the center line of between 15° and 25°, (ii) a slight outward curvature, i.e. implying a contour shape with positive 2nd derivative of the radius r, or (iii) a slight inward curvature, i.e. with a negative 2nd derivative of r but lying externally of the parabola contour, in the last case the 3rd derivative of r being constantly equal to zero (0).

Abstract: In an arrangement for sliding doors, a door leaf comprises a number (n) of interlinked and jointed sections (4:1 4:n) in which adjoining sections are able to rotate around a joint axis (A) from a position in which the sections are in alignment with each other to a relative angled position. The door leaf can slide in the door opening (6) in guides (8, 9), each of which comprising a first and a second interacting guide element (8', 8''; 9', 9'') arranged on two opposing end edges (22, 23) of the door leaf and the corresponding sides of the door opening. To obtain a sound insulating door, there is an elastically deformable material between the adjoining and relatively flexible sections (4:1to separate the sections from each other.

Abstract: The invention concerns an arrangement for sliding doors of the type where a door leaf (3) comprises a number (n) of interlinked and jointed sections (4:1-4:n) in which adjoining sections are able to rotate around a joint axis (A) from a position in which the sections are in alignment with each other to a relative angled position, whereby the door leaf can slide in the door opening (6) in guides (8, 9), each of which comprising a first and a second interacting guide element (8′, 8″; 9′, 9″) arranged on two opposing end edges (22, 23) of the door leaf and the corresponding sides of the door opening. To obtain a sound insulating door, there is an elastically deformable material between the adjoining and relatively flexible sections (4:1-4:n) to separate the sections from each other.

Abstract: The invention relates to an apparats for increasing the heat transfer to the coolant at the inside of a nozzle wall provided with coolant channels of expander cycle rocket engines. To achieve this the invention proposes that, to disturb the boundary layer at the nozzle wall and thereby increasing the heat transfer, the inside of the nozzle wall facing the flame has a particularly chosen increased surface roughness of such a magnitude that it penetrates the viscous sub-layer of the boundary layer at the nozzle wall.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: An elevator interlocking mechanism interlocks the elevator cage door and each landing door, and includes a release mechanism for release of the interlocks when the elevator cage is at rest at a landing. The elevator cage interlock comprises an elevator door locking rod which in a locking position engages a lock pin to prevent the elevator cage door from being opened. Each landing interlock includes a corresponding landing door locking rod which in a locking position engages a locking pin, which prevents the landing door from being opened. The locking rods are jointly operated by a single operating device so that the operating device--at a proper landing position--displaces the elevator locking rod from its locking position, and in turn the locking rod displaces a landing door locking rod from its position using a cam.

Abstract: The present invention relates to extruded frozen pellets of sauce and a method for freezing pellets of sauce. This method includes dosing a layer of sauce onto a refrigerated surface, partially freezing the sauce on the surface to cause a generation of ice crystals and an increase in the viscosity of the unfrozen sauce, removing the partially frozen sauce from the surface, mixing the frozen and unfrozen sauce to form a shapeable sauce, forming the shapeable sauce into pellets, and freezing the pellets. The invention also relates to a method wherein the sauce is fully frozen in a thin layer and subsequently mixed with unfrozen sauce to form the shapeable sauce.

Abstract: Automatic cutting of pieces of material for obtaining a cut portion having a predetermined weight is performed by an apparatus and process in which the pieces to be cut are first weighed and then cut to obtain a portion having a predetermined weight. The pieces to be cut are transported on adjacent parallel conveyors adapted to travel in the same direction at substantially the same speed, a portion of each piece being transported on each conveyor. At least one of the conveyors includes at least one load-bearing platform, each load-bearing platform being associated with a weighing machine for performing, at least once, weighing of at least a portion of each piece to be cut at least once.

Abstract: A process of preparing a frozen rolled cod tail wherein a cod tail is rolled around a spindle, then frozen partially or completely, afterwards removed from the spindle and, if necessary, frozen completely. The frozen rolled cod tails may be filled later when desired.

Abstract: To obtain a pasteurized cheese in powder form which, after reconstitution, has the properties of Mozzarella, a colloidal lactic solution having protein/lactose and protein/calcium ratios at least about twice as high as those of natural milk and a pH of from 5.0 to 5.5 is prepared, the pH of the solution thus prepared is adjusted to between 6.3 and 6.4, the solution is pasteurized and its pH is returned to 5.0 to 5.5 before drying by spray-drying.

Abstract: The present invention relates to a process in which an aqueous solution of proteins is subjected to hydrolysis, the product of hydrolysis is subjected to a heat treatment to denature the proteins which it contains and, finally, the proteins are eliminated by ultrafiltration. The ultrafiltration permeate constitutes the purified protein hydrolysate.

Abstract: The present invention relates to a process for recovering proteins from lactoserum. This process comprises subjecting a lactoserum to a heat treatment to denature the proteins present in it and then separating the denatured proteins from the other non-fat constituents of the lactoserum by ultrafiltration. Alternatively, the ultrafiltered lactoserum, i.e. the retentate, is subjected to a complementary heat treatment for denaturing the proteins.The proteins thus recovered may be used in dietetic or infant nutrition and in cheese making.

Abstract: A process for isolating cytoplasmic proteins from aqueous vegetable materials containing chloroplastic and cytoplasmic proteins which comprises adding chitosan to the vegetable material to form a flocculate of the chloroplastic proteins and a supernatant, separating the flocculate and recovering a fraction containing cytoplasmic proteins from the supernatant.