Abstract: A system for determining a position of at least one subject in a monitored zone of an industrial plant and/or for recognizing a hazardous state for the safeguarded control of at least one robot in the monitored zone of the industrial plant, said system comprising the robot, wherein the robot is mobile, wherein the robot preferably comprises an automated guided vehicle or an autonomous mobile robot; at least one sensor, wherein the sensor is attached to the robot and can be moved along with the robot, wherein the sensor is configured to acquire data of the environment of the robot; and a processing apparatus, wherein the processing apparatus comprises a processor with an associated memory, is connected to the robot and to the sensor and is configured to receive the data acquired by the sensor; based on the acquired data, to determine an absolute position of the robot in the monitored zone, to determine a relative position of the at least one subject, in particular a person, wherein the subject can be present i

Abstract: A method of safeguarding a machine is provided in which a sensor monitors the machine and generates data thereon that are evaluated so that a hazardous situation is recognized and the machine is safeguarded in the event of a hazardous situation, wherein a check is made in a detection capability check whether an estimation of a hazardous situation is possible and the machine is otherwise safeguarded. In this respect, the sensor data are evaluated in a process of machine learning having at least one figure of quality in the detection capability check and an estimation of a hazardous situation is only considered possible with a sufficient figure of quality.

Abstract: The invention relates to a method for bending at least one edge of a composite sheet, which has at least two outer metallic layers and an inner plastic layer, in which the edge of the composite sheet is edge-bent in a first step and is bent into the finished form in at least one further method step. In addition, the invention relates to a correspondingly bent composite sheet. The object of making a method for bending a composite sheet available, in which cracks in the metallic layers of the composite sheet can be prevented and, at the same time, in which a seam can easily be provided, is achieved by using an edge-bending punch, a holding-down device and an edge-bending jaw during the edge-bending operation and by the edge-bending punch having a notch running in the bending direction below the bending edge of the edge-bending punch.

Abstract: A method for forming a hem by roller hemming may involve providing a first component with a flange portion having an edge and a second component, and producing a hem that connects the first and second components. The hem may be produced by a roller-hemming head that comprises a rolling edge and maneuvers essentially along the flange portion relative to the first component. The object of specifying a method for forming a hem by roller hemming, wherein the formation of wrinkles in the hem flange can be easily reduced or avoided, can be achieved, in the case of a method of the type in question, in that the rolling edge of the roller-hemming head, at least in part, takes up position on, and maneuvers along, the flange portion, and does so at a spacing from the edge of the flange portion.

Abstract: The invention relates to a method for bending at least one edge of a composite sheet, which has at least two outer metallic layers and an inner plastic layer, in which the edge of the composite sheet is edge-bent in a first step and is bent into the finished form in at least one further method step. In addition, the invention relates to a correspondingly bent composite sheet. The object of making a method for bending a composite sheet available, in which cracks in the metallic layers of the composite sheet can be prevented and, at the same time, in which a seam can easily be provided, is achieved by using an edge-bending punch, a holding-down device and an edge-bending jaw during the edge-bending operation and by the edge-bending punch having a notch running in the bending direction below the bending edge of the edge-bending punch.

Abstract: A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.

Abstract: The present invention relates to a plant protein preparation, preferably from lupine protein, and a method for producing the same. The protein preparation consists of an aqueous mixture with a water content >75% by weight and a solid material mass, which contains over 70% by weight of plant proteins, wherein a proportion of the plant proteins are denatured. The preparation has excellent techno-functional properties, is easy to process and displays large-scale stability to fat oxidation. It can be used as an ingredient for producing foodstuffs and as a substitute for commercial plant and animal protein preparations.

Abstract: The present invention relates to a method for producing a protein-containing food ingredient, in which flax coarse meal having a low residual oil content is produced or provided, from which parts of native flax protein and soluble roughage are dissolved or at least dispersed by aqueous extraction in an aqueous phase. The aqueous total extract thus obtained is freed of insoluble flax coarse meal fractions. Subsequently, a flax protein/roughage mixture is partitioned from the aqueous phase, in order to thus obtain the food ingredient. The food ingredient obtained in this way is taste-neutral, is technologically functional and storage-stable, and is distinguished by good protein solubility and outstanding boundary-surface properties.

Abstract: A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.