Abstract: An apparatus for detecting an angle of rotation of a rotating member includes a light source configured to emit light rays which are conditioned by a light conditioner to control a light beam geometry and emission pattern of the light rays. The conditioned rays are incident on an optical disk that emits refracted rays in form of a light spot on an optical detector. The optical disk rotates in synchronization with the rotating member. The optical detector uses position of the light spot to output an analog signal continuous and ratio-metric to the angle of rotation of the rotating member.

Abstract: A system and method are disclosed for identifying a plurality of past videos posted via a first group of channels, determining, for each channel of a second group, an average number of access requests that a future video to be posted via a respective channel is predicted to receive within a first time interval after posting, determining, for each channel of the second group, a plurality of adjusted average numbers of access requests that the future video to be posted via the respective channel of the second group is predicted to receive within the first time interval, wherein each of the plurality of adjusted average numbers of access requests is determined using an adjustment factor reflecting a number of access requests received by a past video posted via a respective channel of the first group, and determining whether the second group of channels satisfies a predetermined access criterion.

Abstract: A chain link for a tubular conveyor, including an elongate endless loop having first and second opposed, spaced-apart link segments that each include a respective opposing, inwardly extending anchoring recess on an outer surface adapted to receive and retain a conveyor chain flight on the chain link.

Abstract: The invention relates to a milk product which includes 0 to 40% fat, 5% to 23% non-fat solids, a mixture of at least two emulsifiers, a foam stabilizer, and water. The product forms a foam at room temperature when shaken or may be foamed with a foaming device. The emulsifiers include propylene glycol monostearate, sorbitan tristearate, and unsaturated monoglyceride, and the foam stabilizer is a sodium alginate or a mixture of microcrystalline cellulose and carboxymethylcellulose.

Abstract: Frozen aerated products having a mean ice crystal diameter of between about 20 and 60 microns and a mean equivalent diameter of about 32 to 36 microns and a homogeneous distribution of fats and proteins. These products are manufactured with a device having two endless screws, identical and parallel, meshing with each other and turning in the same direction, located in a casing fitted at one of its ends with a nozzle and at the other end with an inlet for feeding with composition to be frozen and, in an intermediate area, with an inlet for feeding air. The casing is provided with a jacket in which refrigerating fluids circulate.

Abstract: Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus containing a single screw and rotating the screw for transporting the composition through the apparatus to and then through an extrusion exit die and for during transport of the composition through the extrusion apparatus, mixing, shearing and compressing the composition. Additionally during the transport of the composition through the apparatus, the composition is cooled and air is injected into composition to obtain from the die a compressed, aerated, cooled composition which has a temperature of equal to or lower than −8° C.

Abstract: Frozen concentrated milk is prepared by introducing a concentrated milk, such as a concentrated whole or skim milk, into the barrel of an apparatus for extrusion of a product which contains at least one screw which is rotated for transport of the concentrated milk through the apparatus barrel for extrusion of product through an extrusion apparatus product exit die, and during the transport of the concentrated milk through the extrusion apparatus, the concentrated milk is cooled to a temperature of equal to or lower than −8° C. to obtain, from the exit die, frozen concentrated milk.

Abstract: The method for manufacturing frozen aerated products includes the use of a device having two endless screws, identical and parallel, meshing with each other and turning in the same direction, located in a casing fitted at one of its ends with a nozzle and at the other with a device for feeding with composition to be frozen and, in an intermediate area, with a device for feeding with air, the casing being provided with a jacket in which refrigerating fluids circulate.

Abstract: The invention concerns a process for the preparation of a finely divided soya product, wherein:a) soya beans are dehulled dry,b) the said beans are milled continuously for a short period in the presence of hot water,c) this milled material is heat treated at a temperature above 148.degree. C., the minimum residence time at 148.degree. C. being 30 sec and the minimum residence time at higher temperatures being shorter andd) this suspension is immediately passed through a back-pressure valve.

Abstract: A goalpost comprises a frame 10 on which is located a net 38.

Abstract: A process for the preparation of a soluble protein fraction which comprises extracting a protein-containing vegetable material with an aqueous medium at a pH value below 4, treating the resulting aqueous extract by gel filtration at a pH value below 4 and recovering a soluble protein fraction by elution.