Abstract: The present disclosure relates to the field of luminaire control systems and discloses a system (100) for dynamic switching control of a luminaire (116). The system (100) comprises an ambient light sensor (102), an infrared sensor (104), and a control unit (106). The ambient light sensor (102) senses ambient illumination level and generates a light detection signal representative of the sensed ambient illumination level. The infrared sensor (104) senses infrared radiation of ambient light in the vicinity of the luminaire (116) and generates an infrared radiation detection signal. The control unit (106) cooperates with the ambient light sensor (102) and the infrared sensor (104) to generate a control signal for controlling the operation of the luminaire (116). The control unit (106) also updates the pre-determined turn on and turn off threshold lux values based on level of contamination on the surface of the ambient light sensor (102).

Abstract: The present disclosure relates to the field of luminaire control systems and discloses a system (100) for dynamic switching control of a luminaire (116). The system (100) comprises an ambient light sensor (102), an infrared sensor (104), and a control unit (106). The ambient light sensor (102) senses ambient illumination level and generates a light detection signal representative of the sensed ambient illumination level. The infrared sensor (104) senses infrared radiation of ambient light in the vicinity of the luminaire (116) and generates an infrared radiation detection signal. The control unit (106) cooperates with the ambient light sensor (102) and the infrared sensor (104) to generate a control signal for controlling the operation of the luminaire (116). The control unit (106) also updates the pre-determined turn on and turn off threshold lux values based on level of contamination on the surface of the ambient light sensor (102).

Abstract: Our invention is concerned with a process and equipment and the resulting product. The process and equipment produce simulated cylindrical olive products with a central core. An aqueous alginate or low-methoxy pectate sol containing dispersed olive flesh is co-extruded through a nozzle with a stream of an aqueous solution containing dissolved calcium ions flowing through an inner core of the nozzle at not more than +/?30° to the horizontal into a bath of an aqueous solution containing dissolved calcium ions. The sol of alginate or low-methoxy pectate gels by diffusion of the calcium ions from the co-extruded stream containing dissolved calcium ions and from the aqueous solution containing dissolved calcium ions in the bath. A cylindrical tube of gelled alginate or low-methoxy pectate containing pulped olive is formed with a hollow core.

Abstract: Our invention provides a highly convenient process and equipment which can be used to prepare alginate or low-methoxy pectate gels on site e.g. where the product is to be used. The process comprises making a sol in an in-line dynamic mixer, then introducing gelling ions, e.g. calcium ions, into the sol in the mixer and immediately subsequently allowing the sol to gel. The equipment consists of an in-line dynamic mixer with feed points for the alginate or low-methoxy pectate and water spaced sufficiently apart from a feed point for a source of gelling ions such that the sol is formed before it comes into contact with the gelling ions. The process can be used to prepare gelled particles for use as feed for live stock as well as to produce gels containing e.g. meat or fruit. A particular use is to produce feed containing sensitive ingredients e.g. live bacteria.

Abstract: The invention provides fruit-like products based on alginate or low-methoxy pectate gel which are spherical with two dimples spaced at opposite extremes of the sphere. These are prepared by extruding a sol through a cylindrical nozzle and at the same time extruding a gelling agent through a tube centrally located in the nozzle and co-terminous with it. The extrudate is cut off at the end of the nozzle below the surface of a bath of the gelling agent. The extrudate is allowed to gel by diffusion of calcium ions. The gelling agent is an aqueous solution containing calcium ions. The sol, which is an aqueous alginate or low-methoxy pectate sol, preferably contains dispersed fruit puree. Preferably the solution in the bath has a lower density than the density of the sol. In a preferred form of the invention equipment is used comprising a nozzle, a centrally spaced tube, a gelling bath and a perforated support surface in the bath for the gelling product.

Abstract: A texturally contrasted frozen aerated confection comprising ice confection or mousse-like material in combination with an aerated fat-based glaze.