Abstract: A method includes receiving a document for displaying on a display of the client device. The method includes identifying a first portion and a second portion of the document having a first level of content hierarchy, and determining a first text corresponding to the first portion and a second text corresponding to the second portion of the document. The method includes generating a first outline entry including the first text and a second outline entry including the second text, and displaying a selectable entry point on a graphical user interface. The method includes, in response to a selection of the selectable entry point, displaying an outline window, including the first outline entry and the second outline entry, and navigating to the first portion of the received document or the second portion of the document in response to a selection of the first outline entry or the second outline entry.

Abstract: An inspection system for inspecting multiple surfaces of a substrate includes at least one illuminator that produces light at a first wavelength that is incident on the substrate at a first angle (e.g., normal) and light at a second wavelength directed that is obliquely incident on the substrate. An adjustment system adjusts the oblique angle. The substrate may be opaque to one of the wavelengths and at least partially transparent to the other wavelength. Detection optics collect backscattered light from the substrate and at least one detector generates a first image representative of the first surface of the substrate and a second image representative of a second surface or near the second surface of the substrate. The images may be compared to generate a third image representative of defects on or near the second surface of the substrate corrected for residual signals of defects on the first surface.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: A novel type of sliding mount bracket, referenced herein as a regulator bracket, is adapted to be removably attached to a regulator. The regulator bracket includes a base and securing means for attaching the base to a panel that has louvers to receive the edges of the bracket. The regulator bracket further includes anchoring means for attaching the base to the regulator so as to inhibit movement thereof. Thus, when the regulator is secured to the rack, a display surface of the regulator is maintained in a fixed position, in which it is visually perceptible to the restaurateur or other user.

Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

Abstract: A method and apparatus for cutting a puff extrudate utilizing a first bladed roll and a second bladed roll. The first and second bladed rolls rotate in opposite directions, and work together to cut the extrudate into similarly sized pieces. The blades are positioned on the rolls offset to each other so as to cut the extrudate with a shearing action.

Abstract: A novel type of sliding mount bracket, referenced herein as a regulator bracket, is adapted to be removably attached to a regulator. The regulator bracket includes a base and securing means for attaching the base to a panel that has louvers to receive the edges of the bracket. The regulator bracket further includes anchoring means for attaching the base to the regulator so as to inhibit movement thereof. Thus, when the regulator is secured to the rack, a display surface of the regulator is maintained in a fixed position, in which it is visually perceptible to the restaurateur or other user.

Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.