Abstract: A mounting device or clamp is provided that can be secured to a roof joint without damaging the roof joint. Two roof panels can be joined at a roof joint that extends away from the roof. The clamp has a body with a slot to receive the roof joint. An insert of the clamp is rotatable relative to the body from a first position to a second position. The clamp body can be positioned over the roof joint, and the insert can rotate or pivot from the first position to the second position relative to the body to secure the clamp to the roof joint. In one embodiment, a body of the clamp has a first arm that is concave and the insert has a concave portion to engage the roof joint. Alternatively, in another embodiment, the insert can be connected to the clamp body such that either a first projection or a second projection of the insert faces a roof joint.

Abstract: A system includes a first separator configured to receive waste water, retain a first portion of the waste water, and separate the first portion of the waste water into a first vapor and a first solid material; and a second separator in fluid communication with the first separator, the second separator being configured to receive a second portion of the waste water from the first separator and to separate the second portion of the waste water into a second vapor and a second solid material, the second separator including a first condenser, a heating element, and a first electrocoagulation unit. Related apparatus, systems, techniques and articles are also described.

Abstract: An improved a device and method for dispersion and simultaneous orientation of nanoparticles within a matrix is provided. A mixer having a shaft and a stator is provided. The shaft may have a rupture region and erosion region. Further, an orienter having an angled stationary plate and a moving plate are provided. The nanoparticles and the matrix are fed into the mixer. A rotational force is applied to the shaft to produce shearing forces. The shearing forces disperse and exfoliate the nanoparticles within the matrix. The dispersed mixture is outputted onto the moving plate. The moving plate is forced across the angled stationary plate to produce fully developed laminar shear flow. The fully developed laminar shear flow or the two-dimensional extensional drag flow orients the dispersed nanoparticles-matrix mixture.

Abstract: The present invention provides a liquid catalyzing system for aging a liquid, such as alcoholic liquid, vinegar and soy sauce. In the present invention, a plurality of nano metal flakes are adopted as the catalyst and a liquid catalyzing system is particularly designed in the present invention for rapidly aging the liquid. By using the liquid catalyzing system, the liquid can be evenly mixed with the nano metal flakes in a reaction space constructed by a framework and a filter; in addition, a disturb gas is inputted to the reaction space through a gas circulation loop connecting with the framework for treating a liquid flow disturbance to the liquid and the nano metal flakes, so as to accelerate a catalytic reaction resulted from the nano metal flakes to the liquid.

Abstract: A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets (Beta vulgaris) or from sugar beet cossettes.

Abstract: The invention can be summarized as follows. There is provided a method for preserving the quality of a perishable product comprising the step of treating the product with one or more near-infrared lights, wherein preferably at least one near-infrared light is a near-infrared laser (or laser diode). The perishable product may be simultaneously treated with a magnetic field. The invention also pertains to an apparatus that may be used to preserve the quality of a perishable product.

Abstract: The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process.

Abstract: The invention relates to a method for the production of a shell-like formed consumable item from a fatty mass, more particularly a fatty mass containing cocoa or chocolate, wherein a cell is initially filled with the fatty mass in flowable temperature state in a dosed manner in a mold, whereupon a cooling body with a temperature below melting temperature of the tempered fatty mass is dipped into the liquid fatty mass so that the flowable fatty mass can be distributed in the intermediate space defined by the cell and the cooling body. The cooling body is maintained in dipped position inside the fatty mass for a given space of time until the fatty mass located in the intermediate space hardens. According to the invention, the flowable tempered fatty mass is vibrated for a given space of time after filling the cell and before dipping the cooling body.

Abstract: The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts/liter. If desired, a variety of flavorants can also be contacted with the alcohol and ultrasonic energy in order to flavor the beverage. The energy can push the maturation chemistry of the alcohol to completion quickly and produce a consumable product which is unique in characterization and can have flavor and smoothness surpassing that of consumable alcohols aged in slower, more traditional processes.

Abstract: A non-thermal plasma reactor is provided for treating a liquid with non-thermal plasma species. The reactor includes a liquid inlet, a liquid outlet, a reaction volume between the liquid inlet and the liquid outlet and at least one non-thermal plasma electrode adjacent to the reaction volume. The non-thermal plasma electrode is isolated physically and electrically from the flow path by a dielectric barrier.

Abstract: A method and apparatus are provided for at least partially sterilizing a liquid that has pathogens living in the liquid. The liquid comprising living pathogens is placed in a reaction volume, and a non-thermal plasma is generated within the reaction volume to thereby kill at least a portion of the pathogens within the liquid.

Abstract: A preparation method of dough for processed foods such as bread essentially made of wheat flour, wherein electrolyzed water produced by electrolysis of raw water is used for kneading an amount of wheat flour to enhance the quality of the processed foods without using any food additives.

Abstract: A device and method are disclosed which activate aqueous liquids, particularly water, and liquid polymers, resulting in enhanced properties in chemical and biological processes in which the activated liquids are used. The device includes a liquid reservoir; an activation body formed of a polymeric matrix containing a number of finely divided materials, with the body disposed in a strong (2,500-25,000 Oersted) magnetic field and responsive to visible electromagnetic radiation having a frequency of 7.2-7.8 Hz and a wavelength of 400-800 nm, and with one end disposed proximate to the surface of the liquid; and an electrical circuit adjacent the other end of the body, activating diodes to emit flashes of light having that wavelength and frequency, so that the materials and the polymeric body are energized and emit low frequency oscillations, which activate the liquid contained in the reservoir. Polymers include polyurethanes and epoxies.

Abstract: A method for the preparation of polysaccharide derivatives comprises reacting at least a saccharide, such as glucose, maltose or glucose syrup, a "food grade" polycarboxylic acid, such as citric acid, or inorganic acid, such as phosphoric acid, which also acts as catalyst, and optionally a polyol, such as serbitol, under the influence of electromagnetic waves to give a reaction product at a temperature of 140.degree.-300 .degree. C. Preferably, the envisaged reaction is carried out in a commercially available microwave oven having a wave frequency in the range of 900-2500 MHz. The products obtained can be incorporated as low-calorie "bulking agents" in diet foods, such as dessert, cake and the like.

Abstract: A heating apparatus for heating an electrically conductive flowable medium includes a pipe having a conductivity no greater than that of the medium and a pair of electrodes projecting in a cantilever fashion into the pipe at spaced locations therealong and each having a noble metal plated surface exposed to the flowable medium. Each electrode is sealed to the wall of the pipe with a flat-faced aspetic seal formed between a flat end face of the elctrode and a cooperating flat face on the pipe wall. The electrodes may be hollow, fluid cooled and have a rounded free end made of an electrically non-conducting material on which is mounted a temperature or pressure sensor. The exposed electrode surface may be partially coated with an electrically insulative material to confine heating current flow to a particular surface portion of the electrode.

Abstract: A method of treating fluids to induce coagulation of particles comprises subjecting the fluid to the influence of a repulsive magnetic field, that is a magnetic field generated between opposed like magnetic poles as distinct from a magnetic field generated between North and South poles. Preferably oligo-dynamic particles of mineral or other substances are introduced into the fluid before, during or after magnetic treatment. The preferred method of particle introduction is by sacrificial anode incorporated in an electrical circuit with a cathode and the fluid as an electrolyte. The invention may be applied to the treatment of hard water to prevent or reduce deposition of scale and in the treatment of swimming pool water to eliminate bacteria and/or control formation of algae. A variety of other uses in relation to both liquids and gases are described.

Abstract: An apparatus for heating an electrically conductive fluid ohmically by passing an electric current through the fluid between electrodes spaced along a pipe through which the fluid flows. The pipe has an electrically insulating internal liner and is cooled, e.g. by cooling water flowing through a cooling jacket between inner and outer skins of the pipe. The inner skin supports the liner and is perforated to allow intimate cooling of the liner. The cooling prevents heating of the fluid in a layer immediately adjacent the internal liner to such a temperature that the medium would foul the liner.

Abstract: A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. While maintaining moisturizing activity, the electrolyzed moisturizing composition and meat are thereafter combined and maintained in contact until moisturized meat is formed, and the moisturized meat is then recovered.

Abstract: A cooked meat product having reduced shrinkage after refrigeration is prepared by treating hot meat with an aqueous solution of an edible chloride salt present at at least about 0.5 weight percent. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. The electrolyzed moisturizing composition and hot meat are thereafter combined and maintained in contact until the external meat temperature is lowered to about 70.degree.-110.degree. F. to form externally cooled meat which is refrigerated and then recovered.

Abstract: Meat having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through said solution until at least 25 coulombs per liter of solution have passed therethrough. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinkage meat food product and an apparatus for its production are also disclosed.

Abstract: An improved process for curing meats is disclosed wherein the meat is bathed in a recycling pickle solution sorbing pickling agents relative to water, desorbing water and proteinaceous materials relative to pickling agents, the sorbing and desorbing changing with time the voltage reading of a pH meter having a hydrogen ion detecting electrode immersed in the pickle solution, the improvement being the placement of an ion emitter into the pickle solution to emit ions therein to anionically charge at least a portion of the pickling agents, and return the voltage reading toward its initial value.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of sodium chloride; passing a direct electric current through the solution until the resulting solution pH is raised to at least 8.5; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8.5 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of an edible chloride salt; passing a direct electric current through the solution until the resulting solution pH is raised to at least about 8; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Abstract: A new and improved process and apparatus for producing alcohol from cereal grains or starch materials is disclosed. The process involves cooking or mashing very rapidly by electric means to prevent any form of hydrolysis of the starch prior to enzymatic hydrolysis by malt. Specific over-all process steps include milling of the grain in a manner to improve the wetting of the grain; electric cooking or mashing; malting of the mash; fermentation and recovery by distillation. The apparatus principally comprises an electric cooking or mashing unit having a central electrode positioned within an electrically conductive outer wall with a suitable electric power source being provided across the central electrode and conductive wall. In accordance with the invention the mash is heated to a predetermined temperature in a matter of seconds without the addition of condensate.

Abstract: The instant process describes a process for production of a protein food product by placing an aqueous proteinaceous slurry in a magnetic field and freezing the slurry to align the ice crystal layers generally in a manner which corresponds to the lines of force around the magnetic poles of the magnet. The ice crystal layers formed in this manner mold the protein layers in corresponding fashion and produce a protein structure upon heat setting which is highly simulative of a number of desirable food products. Alignment of the ice crystal layers of the magnetic field is remarkably uniform and consistently reproducible.