Abstract: A heatsink cap assembly for a plug, the heatsink cap assembly including a heatsink adapted to be disposed adjacent to and in thermal communication with a laser section or transmit-receive optical sub-assembly (TROSA) heatsink of the plug and an elastic strap structure coupled to the heatsink and adapted to be removably disposed around a laser section or TROSA of the plug. The elastic strap structure is adapted to bias the heatsink into the laser section or TROSA heatsink of the plug. The heatsink and the elastic strap structure are adapted to be slid around the laser section or TROSA heatsink and the laser section or TROSA of the plug external to a module housing of a module with which the plug is engaged.

Abstract: A transmit-receive optical sub-assembly (TROSA) fin adapter assembly that effectively thermally couples the heatsink fins and plug body of a plug with a cold plate or chassis heatsink. The TROSA fin adapter assembly includes an adapter body that is disposed above and around the heatsink fins of the plug and a plurality of adapter fins that are disposed between and intertwined with the heatsink fins of the plug. Optionally, the TROSA fin adapter assembly includes adapter sides that are also disposed adjacent to the sides of the plug body. Thus, the TROSA fin adapter provides a conformal thermal interface between the heatsink fins and plug body of the plug and the cold plate or chassis heatsink. The result is the TROSA of the high power optics of the BiDi coherent plug of an air cooled conduction system, such as an outdoor system, being adequately cooled under most ambient conditions.

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.