Abstract: A wound textile article comprising: an elongated winding portion having a first end and a second end; a first knot at the first end; and a second knot at the second end; wherein the elongated winding portion has an outer surface having an outer dimension, and each of the knots having an outer dimension; wherein the article can be supported by holding the first knot or the second knot so that the elongated winding portion is resistant to deflection under a weight of the article, but the article is sufficiently flexible that the article is capable of being wrapped around a body without permanently deforming the article; wherein the wound textile is made of a fibrous material having a denier of about 3000 or less; and wherein the elongated winding portion is characterized by one or more helically wound flexible mediums.

Abstract: A method for scoring and controlling the quality of dynamic food products transitioning in the processing steps is performed using image analysis. An image of a plurality of moving food products on a conveyor system is captured by on-line vision equipment and image analysis is performed on the image via an algorithm that determines the percentage of pixels having varying intensities of colors and applies predetermined preferences to predict consumer dissatisfaction. The entire group of food products of one or more images is given an overall appearance score and each individual food product is also scored such that each may be ranked from least to more acceptable. The ranked food products can then be ejected in the order of worst to better rank to increase the overall quality score of the entire group.

Abstract: A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

Abstract: A method for scoring and controlling the quality of dynamic food products transitioning in the processing steps is performed using image analysis. An image of a plurality of moving food products on a conveyor system is captured by on-line vision equipment and image analysis is performed on the image via an algorithm that determines the percentage of pixels having varying intensities of colors and applies predetermined preferences to predict consumer dissatisfaction. The entire group of food products of one or more images is given an overall appearance score and each individual food product is also scored such that each may be ranked from least to more acceptable. The ranked food products can then be ejected in the order of worst to better rank to increase the overall quality score of the entire group.

Abstract: A device comprising: (a) a body portion including: (i) a first end and ii. a second end; (b) a holder at the first end; (c) a holder at the second end; (d) a rotation device at the first end in communication with the holder at the first end; and wherein the holder is fixedly attached to a split gear having a channel therethrough so that one or more flexible mediums may be placed through the channel and removed from a work area located between the holder at the first end and the holder at the second end.

Abstract: A device comprising: (a) a body portion including: (i) a first end and ii. a second end; (b) a holder at the first end; (c) a holder at the second end; (d) a rotation device at the first end in communication with the holder at the first end; and wherein the holder is fixedly attached to a split gear having a channel therethrough so that one or more flexible mediums may be placed through the channel and removed from a work area located between the holder at the first end and the holder at the second end.

Abstract: A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

Abstract: A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.