Abstract: A valve assembly (1) has a valve (14), for example a flapper valve, that is contained within an axially movable valve housing (11) in the form of a cartridge (10) that is received within the bore of a tubular member (5). More than one cartridge (10) may be connected in series. The valve (14) and cartridge (10) are pivotally connected (13) and axial movement of the cartridge (10) pivots the valve (14) around this connection (13) to open or close the valve (14). The valve assembly (1) can be actuated by an actuator assembly (50) having an actuator (61) for actuating the valve (14), and a resettable shuttle device (80) that retains the actuator (61) in different configurations within the actuator assembly (50). The actuator (61) can be moved relative to the valve (14), engaging the shuttle device (80) and changing the configuration of the shuttle device (80).

Abstract: A valve assembly (1) has a valve (14), for example a flapper valve, that is contained within an axially movable valve housing (11) in the form of a cartridge (10) that is received within the bore of a tubular member (5). More than one cartridge (10) may be connected in series. The valve (14) and cartridge (10) are pivotally connected (13) and axial movement of the cartridge (10) pivots the valve (14) around this connection (13) to open or close the valve (14). The valve assembly (1) can be actuated by an actuator assembly (50) having an actuator (61) for actuating the valve (14), and a resettable shuttle device (80) that retains the actuator (61) in different configurations within the actuator assembly (50). The actuator (61) can be moved relative to the valve (14), engaging the shuttle device (80) and changing the configuration of the shuttle device (80).

Abstract: An improved cutting head assembly with an angled blade for slicing that can be used with a centrifugal-type slicer to provide an increased yield. The blade comprises a cutting edge that cuts a product, for example, a potato, in a cutting direction. A tangent to the cutting edge is at an angle away from the normal plane of a cutting direction for the blade. For example, if the cutting edge is a straight line and the cutting direction is horizontal, then the cutting edge is at an angle away from vertical.

Abstract: A downhole plug for plugging and method of controlling fluids within a borehole in an oil and/or gas well. The downhole plug has a body having a throughbore for the passage of fluids. The plug also has a mechanical anchoring device that can radially expand an anchoring member on an outer surface of the body to lock the body in a fixed axial position within the borehole and an annular sealing device that can radially expand a sealing member on the outer surface of the body to seal an annulus formed between the outer surface of the body and an inner surface of the borehole. The plug also has a throughbore plugging device that can change configuration between a first open configuration in which the throughbore of the body permits the passage of fluid, and a second closed configuration in which the throughbore resists the passage of fluid.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: A circulating tool for use in drilling a bore hole, the tool including a plurality of pistons which, by the activation of fluid pressure, move between a first configuration in which a side port of the tool is covered by a piston and a second configuration in which two adjacent pistons separate across the port to allow fluid to jet from the port. In the first configuration, the tool has a continuous cylindrical bore to allow the passage of other tools through the tool, while a flapper valve closes the bore in the second configuration to achieve maximum jetting of fluid from the tool. A third or intermediate configuration is also described so that the tool is operable to switch multiple times between the configurations via an indexing mechanism.

Abstract: A method of removing debris from a well is disclosed, comprising RIH to required depth with coiled tubing having at least one closed check valve, moving a sleeve through the check valve to hold it open, opening a flow control valve located on the coiled tubing below the check valve; then reverse circulating a fluid to entrain debris in the wellbore and bring it to surface through the coiled tubing, before releasing the sleeve from the check valve; and POOH with the at least one check valve returned to the closed configuration. By holding the check valves open, reverse circulation can be performed in the well using coiled tubing, so sufficient lift can be achieved to bring the debris to surface even in underbalanced or low pressure wells. Safety measures can be maintained by having at least one check valve in the conventional closed configuration on RIH and POOH.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: A circulating tool for use in drilling a bore hole, the tool including a plurality of pistons which, by the activation of fluid pressure, move between a first configuration in which a side port of the tool is covered by a piston and a second configuration in which two adjacent pistons separate across the port to allow fluid to jet from the port. In the first configuration, the tool has a continuous cylindrical bore to allow the passage of other tools through the tool, while a flapper valve closes the bore in the second configuration to achieve maximum jetting of fluid from the tool. A third or intermediate configuration is also described so that the tool is operable to switch multiple times between the configurations via an indexing mechanism.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a small amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step. The dehydrated food slices can then be heated to impart fried flavor notes. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a small amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step. The dehydrated food slices can then be heated to impart fried flavor notes. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Abstract: The connector comprises two body members for respective connection first and second entities, such as tubes, to be connected. The body members are mutually coupled by a first coupling arrangement on the first body member and a second coupling arrangement on the second body member. The first coupling arrangement comprises a number of discrete segments with surfaces defining formation engageable with formation of second coupling arrangement. It also has supports to support the segments in the respective connection positions on the first body member. It also has a release member selectively operable to disable the support to cause or allow the segments to be displaced from their respective connection positions and disengage from the second coupling arrangement thereby mutually disconnecting the first and second body members of the connector.

Abstract: The invention, which can be applied to both starting mills and window mills for use in sidetracking a cased borehole, makes use of carbide discs as cutting elements and the geometrical disposition of blades on which the discs are mounted to enhance cutting efficiency. The blades are angularly offset with respect to the tool centerline in a variety of configurations.