Abstract: An acute kidney injury predicting system and a method thereof are proposed. A processor reads the data to be tested, the detection data, the machine learning algorithm and the risk probability comparison table from a main memory. The processor trains the detection data according to the machine learning algorithm to generate an acute kidney injury prediction model, and inputs the data to be tested into the acute kidney injury prediction model to generate an acute kidney injury characteristic risk probability and a data sequence table. The data sequence table lists the data to be tested in sequence according to a proportion of each of the data to be tested in the acute kidney injury characteristics. The processor selects one of the medical treatment data from the risk probability comparison table according to the acute kidney injury characteristic risk probability.

Abstract: A food processor (20), such as a smokehouse, cooker, dryer or the like, includes a food receiving chamber (22) having left and right ports (24 and 26) closed and opened by air flow control means provided by pivoted perforated louvers (44 and 46). For rightward horizontal air flow across flat-lying food products, the left set of louvers is closed such that air flow is restricted to passage only through the perforations or orifices (48) as an input port. The right set of louvers are open to provide lower resistance to and a higher volume of output air flow. This enables the discharge of the extra volume of water vapor due to moisture evaporating from the food in the chamber and in turn enables uniform air flow circulation and food processing without the accumulation of water vapor and consequent increased humidity in the chamber which would otherwise retard drying.

Abstract: A food processor (20), such as a smokehouse, cooker, dryer or the like, includes a food receiving chamber (22) having left and right ports (24 and 26) closed and opened by air flow control means provided by pivoted perforated louvers (44 and 46). For rightward horizontal air flow across flat-lying food products, the left set of louvers is closed such that air flow is restricted to passage only through the perforations or orifices (48) as an input port. The right set of louvers are open to provide lower resistance to and a higher volume of output air flow. This enables the discharge of th extra volume of water vapor due to moisture evaporating from the food in the chamber and in turn enables uniform air flow circulation and food processing without the accumulation of water vapor and consequent increased humidity in the chamber which would otherwise retard drying.

Abstract: Air heated to between 500.degree. and 800.degree. F. is blown into a smoke generation chamber and simultaneously liquid smoke is sprayed into the chamber. The heated air vaporizes the liquid smoke and the smoke vapor is conducted into a smokehouse where food is being processed.