Abstract: Soft cooked egg products having a runny yolk are prepared by removing the eggs from their shells; cooking so that the egg white has a temperature of no more than about 175° F. and the egg yolk has a temperature of no more than about 150° F.; cooling the egg to an internal temperature of 75° F. or less; sealing the egg in a package; and pasteurizing. Alternatively the shell-less eggs are packaged sealed in a package and cooked so that the egg white has a temperature of no more than about 175° F. and the egg yolk has an internal temperature of no more than about 150° F. The processes are carried out under processing conditions such that the pasteurized, cooked, packaged eggs have runny yolks. Products made by this process are also described.

Abstract: A microwavable, refrigerated scrambled egg composition. The composition includes a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry including pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.

Abstract: A self-locating mounting apparatus for holding objects such as sensors at specific positions on a subject's head includes a central mount constituted by a plurality of inextensible elements adapted to fit over the top of a subject's head. In addition, the mounting apparatus includes an adjustable circumferential band adapted to circle the subject's head and connect the central mount to inextensible side elements via sliding joints. A plurality of biasing elements provide a force for biasing sensor mounting units on the mounting apparatus against a subject's head, allowing for long-term sensing while minimizing interference forces on the mounting units. Advantageously, the mounting apparatus holds sensors within approximately 5 mm of their desired measurement positions over a range of subject head sizes.

Abstract: A microwavable, refrigerated scrambled egg composition. The composition comprises a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry comprising pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.

Abstract: A self-locating mounting apparatus for holding objects such as sensors at specific positions on a subject's head includes a central mount constituted by a plurality of inextensible elements adapted to fit over the top of a subject's head. In addition, the mounting apparatus includes an adjustable circumferential band adapted to circle the subject's head and connect the central mount to inextensible side elements via sliding joints. A plurality of biasing elements provide a force for biasing sensor mounting units on the mounting apparatus against a subject's head, allowing for long-term sensing while minimizing interference forces on the mounting units. Advantageously, the mounting apparatus holds sensors within approximately 5 mm of their desired measurement positions over a range of subject head sizes.

Abstract: A system for unobtrusively measuring bioelectric signals developed by an individual includes multiple sensors, one or more of which constitutes a capacitive sensor attached to a holding device. The holding device serves as a mounting structure that holds sensors in place within a wearable garment. The holding device and sensors are horizontally and vertically adjustable relative to the garment, while the sensors are pressed against the individual and prevented from undesirable shifting upon movement of the individual.

Abstract: The invention relates to a cup-shaped hydraulic piston (10) made from rolled sheet metal, which comprises an open end (12), a side wall (16) with a cylindrical outer surface (18) and an inner surface (22), as well as a piston head (14). The side wall (16) at its outer surface (18) is provided with an annular groove (20) in a portion adjoining the open end (12). To ensure a lightweight style of construction combining high stability with ease of manufacture, the part of the inner surface (22) adjoining the open end (12) and extending axially over the annular groove (20) has a cylindrical shape, and the thickness of the side wall (16) decreases monotonically from the portion (24) of the inner surface (22) up to the piston head (14).

Abstract: The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In accordance with the invention, egg whites are blended with an amount of hydroxide solution which is effective for raising egg white pH to at least about 8.2.

Abstract: The invention relates to a cup-shaped hydraulic piston (10) made from rolled sheet metal, which comprises an open end (12), a side wall (16) with a cylindrical outer surface (18) and an inner surface (22), as well as a piston head (14). The side wall (16) at its outer surface (18) is provided with an annular groove (20) in a portion adjoining the open end (12). To ensure a lightweight style of construction combining high stability with ease of manufacture, the part of the inner surface (22) adjoining the open end (12) and extending axially over the annular groove (20) has a cylindrical shape, and the thickness of the side wall (16) decreases monotonically from the portion (24) of the inner surface (22) up to the piston head (14).

Abstract: The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In accordance with the invention, egg whites are blended with an amount of hydroxide solution which is effective for raising egg white pH to at least about 8.2.