Abstract: Systems, apparatuses, and methods of a variable position ball joint with dynamic length are disclosed and include a ball, and a seat with a guide surface; an arc of the ball defines endpoints of an arc path for revolving the ball in the guide surface; a center point of the ball is concentric with a center of rotation of the seat so that the center point of the ball and the seat move in a single axis of movement; and an interface that guides the ball along the guide surface, wherein the guide surface is parallel to the single axis of movement to cause the ball to traverse the seat travel arc while maintaining a center of rotation concentric with the seat resulting in a change in length of an attached component with respect to a concentric center point of rotation during an articulation action of the ball joint.

Abstract: Described herein are food items that are configured to facilitate cooking or heating in multifunction pressure cookers with increased efficiency. In some embodiments, a food item may be frozen, and may be a single, unitary, integral one-piece block or chunk that is heated by itself in the cooker. Also disclosed herein are processes associated with the above-described combination, such as methods of preparing, packaging, and heating of food products. Also disclosed are containers and molds that can be used to form frozen food products with a shape and structure corresponding to inner cavities of heating devices. In some cases, containers or molds can also serve as packaging for one or more of storage, shipping, retail display, sale and consumer handling of frozen food products.

Abstract: Systems, apparatuses, and methods of a variable position ball joint with dynamic length are disclosed and include a ball, and a seat with a guide surface; an arc of the ball defines endpoints of an arc path for revolving the ball in the guide surface; a center point of the ball is concentric with a center of rotation of the seat so that the center point of the ball and the seat move in a single axis of movement; and an interface that guides the ball along the guide surface, wherein the guide surface is parallel to the single axis of movement to cause the ball to traverse the seat travel arc while maintaining a center of rotation concentric with the seat resulting in a change in length of an attached component with respect to a concentric center point of rotation during an articulation action of the ball joint.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: A viscous sauce suitable for use in a multifunction pressure cooker is provided. The sauce comprises a starch, a low temperature viscosity agent, and a high temperature viscosity agent. The sauce provides desirable viscosity at ambient temperature and after cooking in a pressure cooker. A method of preparing the viscous sauce is also provided. A method of preparing a preparing a meal in a pressure cooker utilizing the viscous sauce is also provided.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: Described herein are food items that are configured to facilitate cooking or heating in multifunction pressure cookers with increased efficiency. In some embodiments, a food item may be frozen, and may be a single, unitary, integral one-piece block or chunk that is heated by itself in the cooker. Also disclosed herein are processes associated with the above-described combination, such as methods of preparing, packaging, and heating of food products. Also disclosed are containers and molds that can be used to form frozen food products with a shape and structure corresponding to inner cavities of heating devices. In some cases, containers or molds can also serve as packaging for one or more of storage, shipping, retail display, sale and consumer handling of frozen food products.

Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.

Abstract: A weld circuit for use in a welder is provided. The weld circuit comprises a charge section, a capacitor section, and a weld section. The charge section includes a first plurality of solid state switches, e.g., silicon controlled rectifiers (charge SCRs), the capacitor section includes a weld capacitor, and the weld section includes a second plurality of solid state switches, e.g., silicon controlled rectifiers (weld SCRs). The charge SCRs form a bridge between the lines in the charge circuit. One weld SCR is coupled to a first weld terminal and the other weld SCR is coupled to a second weld terminal. The charge and weld SCRs isolate the charge section, the capacitor section, and the weld section from each other. The weld circuit is coupleable to a safety circuit that comprises a resistor, a microcontroller, and optical isolators. When the optical isolators are enabled, the microcontroller monitors a current flowing through the resistor.