Abstract: A method of preparing an oat protein and fiber product. A base composition is prepared that includes an oat material. The base composition and water are mixed to form a slurry. At least one enzyme is mixed into the slurry. The at least one enzyme facilitates sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a dextrose equivalent (DE) of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. A decanting centrifuge solids slurry is recovered from the second intermediate product by passing the second intermediate product through a decanting centrifuge. The decanting centrifuge solids slurry is heated. A clarifying centrifuge solids slurry is recovered from the heated decanting centrifuge solids using a clarifying centrifuge. The clarifying centrifuge solids slurry is dried to form a dried product.

Abstract: A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix.

Abstract: A method of preparing an oat protein and fiber product. A base formulation is mixed water to form a slurry. The base formulation has a major amount of an oat material or waxy barley hybrid. At least one enzyme is mixed into the slurry. The at least one enzyme capable of facilitating sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a DE of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. The second intermediate product is heated. A first solids slurry is recovered from the second intermediate product using a clarifying centrifuge. The first solids slurry is dried to form a dried product.

Abstract: A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix.

Abstract: A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix.

Abstract: Method, device, computer program and computer program product for the automated control of a digital information technology IT infrastructure comprised of a multitude of configurable IT components arranged for supporting processes to be executed by the IT infrastructure. The IT components in question are grouped, among other things, on the basis of their functionality in the IT infrastructure, by means of specifications data and activity data, wherein the obtained groups are controlled as IT services within the IT infrastructure.

Abstract: A method of processing a soybean material including feeding the soybean material into a reactor. The soybean material is stirred with a paddle in the reactor so that the soybean material forms a thin film on an inner surface of the reactor. Steam is injected into the reactor. The soybean material is passed through a drying cyclone. The dried soybean material is fully functional and has substantially no off-flavor.

Abstract: A method of processing a soybean material including feeding the soybean material into a reactor. The soybean material is stirred with a paddle in the reactor so that the soybean material forms a thin film on an inner surface of the reactor. Steam is injected into the reactor. The soybean material is passed through a drying cyclone. The dried soybean material is fully functional and has substantially no off-flavor.

Abstract: An accountability system for keeping track of firefighters at a fire scene. The system includes an identification card containing specific personal information represented by a bar code. A bar code reader is adapted to read the bar code and to communicate the data from the bar code to a computer. A data entry device is connected to the computer and is adapted to allow entry of additional data by a user. The computer is in communication with the bar code reader and data entry device and is programmed to process data received from the bar code reader and data entry device and provide a number of predetermined outputs, a display, and an alarm adapted to provide an alert to the Accountability Officer corresponding to a predetermined output. In the preferred embodiment, the computer is programmed to calculate the elapsed time after the bar code reader reads the identification card, and to trigger an alarm when the elapsed time exceeds a predetermined maximum safe breathing time.

Abstract: Disclosed are half products especially adapted to be puffed by consumers by at-home microwave heating to form puffed food products. The finished products comprise both R-T-E cereals and snack products. The half products are fabricated from cooked farinaceous doughs comprising rice flour, wheat starch, oil and salt, which have been gelatinized by subjecting the mixture to high shear mixing during heating. The half products further essentially comprise an exterior or topical sugar coating.