Abstract: The present invention presents a method of assessing the quality of the burning of the gases in the flare and adjusting the vapor flow rate in a continuous way and with flexibility to integrate with different instrumentation topologies of the flare control system. The state of the flare flame is identified from an image set of the flame, classifying it into one of four: flame with excess vapor, optimized flame, flame with soot or images with insufficient information to classify them as one of the previous states of the flare flame. In addition, it is further able to quantify the height of the flame. The invention comprises the following components: flare, camera, image stream manager, edge computer, data historian, alert manager, information visualization panels, distributed digital control system, DDCS, and cloud storage and computing.

Abstract: An apparatus for packing containers includes a generally rectangular pallet adapter comprising rows and columns of cups, the rows and columns of cups being substantially orthogonal to each other, each cup comprising a lower portion that is generally circular and an upper portion that is generally rectangular, the pallet adapter including side walls located on its perimeter, the side walls extending upward beyond the cups; and a detonation barrier disposed on the pallet adapter, the detonation barrier the detonation barrier comprising internal row partitions, internal column partitions, two end row partitions and two end column partitions, the internal row partitions and end row partitions being substantially orthogonal to the internal column partitions and end column partitions thereby defining rows and columns of rectangular openings.

Abstract: A container for an ammunition cartridge having a conical forward portion includes a generally cylindrical cap having a closed end and an open end; a generally cylindrical main body having a closed end, an open end and a wall, a thickness of the wall at the open end decreasing from a larger thickness to a smaller thickness to form a taper on an exterior surface of the wall; a latch assembly disposed in part on the cap and in part on the main body to lock the cap and the main body in position; a first gasket disposed in the cap; a second gasket disposed around the taper of the main body; a cartridge support disposed inside the main body; a pair of bosses disposed on the main body and axially separated; and a strap connecting the bosses and comprising a middle portion and two end portions, whereby when a load is applied to the middle portion the end portions are forced against the bosses.

Abstract: A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat pizza kit. The deep dish pizza crust is of a convenient size and shape (generally square and about 4 by about 4 by about 0.75 in. deep) and is especially adapted as a single serving or snack food product. Also provided is a kit for preparing ready-to-eat deep dish pizza, the kit including one or more deep dish pizza crusts, pizza sauce, cheese, and one or more pizza toppings. The deep dish pizza crusts are designed so that they can be nested so as to reduce the volume requirements in the kit. Each of the components of the pizza kit, including the deep dish pizza crusts, is hermetically sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another.

Abstract: Charges of solid coolant are automatically inserted into a fresh animal carcass or a portion of an animal carcass by the use of an inserting tool. The solid coolant charge is contained within a compartment of the tool which also includes a flat spear blade. When the blade forms a slit in a selected muscle area, the solid coolant charge is positively, rapidly and consistently positioned within the pocket that had just been opened by the spear blade. The insertion tool and process are especially well-adapted for use in reducing the development of pale, soft and exudative meat, while accomplishing this in a manner that is rapid and minimizes variations from carcass to carcass.