Abstract: A method for designing a low-complexity linear minimum mean squared error (LMMSE) and zero-forcing (ZF) receivers for MIMO-RCP-OTFS system is disclosed. The method includes steps of: computing a received signal vector (r) and structure of a matrix (?) using a channel matrix (H); reordering the matrix (?) to reduce bandwidth of the matrix (?); computing inverse of a banded matrix (G=LU) by multiplying the matrix (?) with permutation matrix (P) and with transpose of permutation matrix (PT) using Cholskey decomposition; calculating LMSSE/ZF equalized vector ({tilde over (r)}ce) by multiplying inverse of banded matrices with Bw bandwidth (L and U), with the received signal vector (r=Pr) using forward and backward substitution algorithms; reordering the vector ({tilde over (r)}ce) to calculate vector (y); and calculating data vector ({circumflex over (d)}) representing an estimation of low-complexity LMMSE/ZF equalization by multiplying Hermitian matrix (B) with the vector (y).

Abstract: A method for designing a low-complexity linear minimum mean squared error (LMMSE) and zero-forcing (ZF) receivers for MIMO-RCP-OTFS system is disclosed. The method includes steps of: computing a received signal vector (r) and structure of a matrix (?) using a channel matrix (H); reordering the matrix (?) to reduce bandwidth of the matrix (?); computing inverse of a banded matrix (G=LU) by multiplying the matrix (?) with permutation matrix (P) and with transpose of permutation matrix (PT) using Cholskey decomposition; calculating LMSSE/ZF equalized vector ({tilde over (r)}ce) by multiplying inverse of banded matrices with BW bandwidth (L and U), with the received signal vector (r=Pr) using forward and backward substitution algorithms; reordering the vector ({tilde over (r)}ce) to calculate vector (y); and calculating data vector ({circumflex over (d)}) representing an estimation of low-complexity LMMSE/ZF equalization by multiplying Hermitian matrix (B) with the vector (y).

Abstract: A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.

Abstract: A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.

Abstract: A cookware release composition having edible oil and a silicone polymer. The cookware release composition can contain an edible oil and greater than 1000 ppm polydimethylsiloxane. The cookware release composition can contain an edible oil and a silicone polymer and the edible oil can be selected from the group consisting of palm oil, fractionated palm oil, high-oleic vegetable oil, lauric acid oil, MCT, and combinations thereof. The cookware release composition can contain an edible oil that contains less than 25% polyunsaturated fatty acids and polydimethylsiloxane.

Abstract: A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including saturated fats), selectively removed from the natural egg yolk while the beneficial components, such as phosphotipids, are selectively retained and while the consumer-desired flavor, texture, and/or functionality of the egg yolk is retained. A method for producing the reduced egg product comprises at least one of separating, drying, and extracting and optionally reconstituting. The continuous drying method produces dried egg yolk with a honeycomb type structure or small particle with low densities allowing for effective extraction and reconstitution. Furthermore, the reconstituting method is efficient and the pasteurizing method is capable of pasteurizing triglyceride and fat reduced egg yolk and triglyceride and fat reduced whole egg.

Abstract: A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin has not been exposed to a pickle solution and can be used or packaged for various purposes. A curing or pickle solution is injected into trimmed hams. The injected hams are held on a conveyor for a sufficient time to allow the rate at which curing solution drains from the injected hams to stabilize. During this time, pickle solution that drains from the hams is recovered and processed for subsequent use. The hams can be packaged in a net or bag and heated in a consistent manner since each ham has consistent quantities of curing solution.

Abstract: A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin has not been exposed to a pickle solution and can be used or packaged for various purposes. A curing or pickle solution is injected into trimmed hams. The injected hams are held on a conveyor for a sufficient time to allow the rate at which curing solution drains from the injected hams to stabilize. During this time, pickle solution that drains from the hams is recovered and processed for subsequent use. The hams can be packaged in a net or bag and heated in a consistent manner since each ham has consistent quantities of curing solution.