Abstract: A method of maintaining a pressure input path in a sensing array is described. The sensing array comprises a plurality of sensing elements, and the method involves activating a first sensing element to determine a first location data point and activating a second sensing element to determine a second location data point. The state location (x,y) and state velocity (Vx, Vy) are calculated based on the first and second location data points to create a state vector. A predicted path of further location data points is determined from the state vector to avoid drop out problems with pressure inputs.

Abstract: A method of maintaining a pressure input path in a sensing array is described. The sensing array comprises a plurality of sensing elements, and the method involves activating a first sensing element to determine a first location data point and activating a second sensing element to determine a second location data point. The state location (x,y) and state velocity (Vx, Vy) are calculated based on the first and second location data points to create a state vector. A predicted path of further location data points is determined from the state vector to avoid drop out problems with pressure inputs.

Abstract: A method of classifying pressure inputs in a sensing array, in which the sensing array comprises a plurality of sensing elements responsive to pressure inputs is described. The method comprises steps of identifying a plurality of pressure inputs in the sensing array and converting the plurality of pressure inputs into an output image. The output image is compared with a data set comprising a plurality of images of undesirable pressure inputs by means of an artificial neural network. A mask is applied which is consistent with the output image to remove undesirable pressure inputs.

Abstract: A method of classifying a mechanical interaction on a sensing array is described. The sensing array comprises a plurality of sensing elements and the method comprises the steps of identifying positional (x,y) and extent (z) data in response to a mechanical interaction such as a finger press in the sensing array; converting the positional and extent data to image data to produce an image; and classifying the positional and extent data by providing the image to an artificial neural network.

Abstract: A method of calibrating a force sensing device comprises establishing an optimized force-resistance curve by obtaining a mean resistance of a plurality of force-resistance curves for a set of substantially similar force sensing devices and measuring calibration data of the force sensing device. The method applies a plurality of calibration points defined from the measuring step to the optimized force-resistance curve and adapts the optimized force-resistance curve to form an adapted force-resistance curve by interpolating the plurality of calibration points and determining a multiplier value for each calibration point.

Abstract: Processed cheese is prepared in a process where the ingredients include at least 0.5% non-denatured whey protein concentrate and at least 0.5% denatured whey protein concentrate. The method can be used to prepared processed cheese with improved melting characteristics.

Abstract: Processed cheese is prepared in a process where the ingredients include at least 0.5% non-denatured whey protein concentrate and at least 0.5% denatured whey protein concentrate. The method can be used to prepared processed cheese with improved melting characteristics.

Abstract: The invention described is a process for manufacturing a dairy ingredient particularly suited for use in cheese manufacture. The process involves treating a dairy stream under conditions to form a protein concentrate and serum. The stream may optionally be split and different conditions/reactants used in each separate stream to modify the entrained proteins before the separate streams are recombined. The protein concentrate is solubilised before being recombined with the serum. The mono-di-valent cation content of the protein concentrate may be adjusted as the protein concentrate is solubilised. The ingredient produced can be used in the manufacture of cheese products.