Abstract: A communication device includes a DC input component, a transmitting component an envelope detecting component, a receiving component, a storage component and a comparator. The DC input component generates a first direct current signal and a second direct current signal. The transmitting component generates a first transmitted signal based on the first direct current signal and a second transmitted signal based on the second direct current signal. The envelope detecting component generates a first envelope signal based on the first transmitted signal and generates a second envelope signal based on the second transmitted signal. The receiving component generates a first received signal based on the first envelope signal and a second received signal based on the second envelope signal. The storage component has a priori information stored therein. The comparator outputs a correlation signal based on the first received signal, the second received signal and the a priori information.

Abstract: A treated paper product is provided according to the invention. The treated paper product comprises a result of applying a water based emulsion to a paper base sheet to provide an impregnated paper product, and drying the impregnated paper product to a water content of less than about 8 wt. % to provide the treated paper product. The water based emulsion includes a barrier and/or release forming component comprising at least one of stearylated melamine, polyethylene wax, paraffin wax, isoparaffin wax, microcrystalline wax, fluoropolymer wax, silicone wax, alkyl ketene materials, octyl succinic anhydride, Werner chrome complex, natural wax, and mixtures thereof. The water based emulsion can have a solids content of between about 2 wt. % and about 50 wt. % when it is applied to the paper base sheet. Methods for manufacturing and using the treated paper product, and a combination food and treated paper product are provided.

Abstract: A treated paper product is provided according to the invention. The treated paper product comprises a result of applying a water based emulsion to a paper base sheet to provide an impregnated paper product, and drying the impregnated paper product to a water content of less than about 8 wt. % to provide the treated paper product. The water based emulsion includes a barrier and/or release forming component comprising at least one of stearylated melamine, polyethylene wax, paraffin wax, isoparaffin wax, microcrystalline wax, fluoropolymer wax, silicone wax, alkyl ketene materials, octyl succinic anhydride, Werner chrome complex, natural wax, and mixtures thereof. The water based emulsion can have a solids content of between about 2 wt. % and about 50 wt. % when it is applied to the paper base sheet. Methods for manufacturing and using the treated paper product, and a combination food and treated paper product are provided.

Abstract: A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and barrier properties, and a food flavorant component. The food flavorant component is provided to transfer from the food interleaver to a food product that contacts the food interleaver, and provide the resulting food product with a desired flavor. A method for imparting flavor to food product and a combination food product and food interleaver are provided.

Abstract: A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and barrier properties, and a food flavorant component. The food flavorant component is provided to transfer from the food interleaver to a food product that contacts the food interleaver, and provide the resulting food product with a desired flavor. A method for imparting flavor to food product and a combination food product and food interleaver are provided.

Abstract: A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and barrier properties, and a food flavorant component. The food flavorant component is provided to transfer from the food interleaver to a food product that contacts the food interleaver, and provide the resulting food product with a desired flavor. A method for imparting flavor to food product and a combination food product and food interleaver are provided.

Abstract: A treated paper product is provided according to the invention. The treated paper product comprises a result of applying a water based emulsion to a paper base sheet to provide an impregnated paper product, and drying the impregnated paper product to a water content of less than about 8 wt. % to provide the treated paper product. The water based emulsion includes a barrier and/or release forming component comprising at least one of stearylated melamine, polyethylene wax, paraffin wax, isoparaffin wax, microcrystalline wax, fluoropolymer wax, silicone wax, alkyl ketene materials, octyl succinic anhydride, Werner chrome complex, natural wax, and mixtures thereof. The water based emulsion can have a solids content of between about 2 wt. % and about 50 wt. % when it is applied to the paper base sheet. Methods for manufacturing and using the treated paper product, and a combination food and treated paper product are provided.

Abstract: A treated paper product is provided according to the invention. The treated paper product comprises a result of applying a water based emulsion to a paper base sheet to provide an impregnated paper product, and drying the impregnated paper product to a water content of less than about 8 wt. % to provide the treated paper product. The water based emulsion includes a barrier and/or release forming component comprising at least one of stearylated melamine, polyethylene wax, paraffin wax, isoparaffin wax, microcrystalline wax, fluoropolymer wax, silicone wax, alkyl ketene materials, octyl succinic anhydride, Werner chrome complex, natural wax, and mixtures thereof. The water based emulsion can have a solids content of between about 2 wt. % and about 50 wt. % when it is applied to the paper base sheet. Methods for manufacturing and using the treated paper product, and a combination food and treated paper product are provided.

Abstract: A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and barrier properties, and a food flavorant component. The food flavorant component is provided to transfer from the food interleaver to a food product that contacts the food interleaver, and provide the resulting food product with a desired flavor. A method for imparting flavor to food product and a combination food product and food interleaver are provided.

Abstract: A treated paper product is provided according to the invention. The treated paper product comprises a result of applying a water based emulsion to a paper base sheet to provide an impregnated paper product, and drying the impregnated paper product to a water content of less than about 8 wt. % to provide the treated paper product. The water based emulsion includes a barrier and/or release forming component comprising at least one of stearylated melamine, polyethylene wax, paraffin wax, isoparaffin wax, microcrystalline wax, fluoropolymer wax, silicone wax, alkyl ketene materials, octyl succinic anhydride, Werner chrome complex, natural wax, and mixtures thereof. The water based emulsion can have a solids content of between about 2 wt. % and about 50 wt. % when it is applied to the paper base sheet. Methods for manufacturing and using the treated paper product, and a combination food and treated paper product are provided.