摘要:
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
摘要:
An active matrix liquid crystal display module (10) is contained in a base (20). Improved environmental sealing is provided by a primary seal (36) along the edge of the liquid crystal display module and a secondary seal (14a, 14b) at the base. The liquid crystal display module is affixed to a cover (12) which in turn is affixed to the base, such that the liquid crystal display module is suspended in a cavity (21) in the base, spaced apart from physical contact with the base. In this way, any thermomechanical stresses that may develop in the base are not transmitted to the liquid crystal display module. Thermal contact between the liquid crystal display module and the base is made via a thermally conductive material (19), to permit efficient heat dissipation.
摘要:
A stent may comprise a plurality of serpentine bands and connectors. A first connector may overlap a second connector when the stent is unexpanded. The first connector may also overlap the second connector in an unexpanded state when the stent is subject to compressive forces in the local area of the connectors, such as when the connectors are located on the inside of a curve. The second connector may be shaped according to a rotation of the first connector about the centroid of the cell between the first connector and the second connector.
摘要:
A rod coercer for use in spinal fixation procedures is provided. The rod coercer can be pivoted in a first direction to fixedly grip an implant, and pivoted in a second direction to reduce a rod into the implant. In one embodiment, the rod coercer includes first and second articulating handle branches, first and second rod contacting arms extending from the first and second handle branches, first and second implant gripping arms pivotally interconnected with the first and second handle branches, and means for releasably locking the handle branches and the implant gripping arms in a closed and locked position. In another embodiment, the rod coercer includes a single handle having first and second implant gripping arms connected by a bridge and pivotally attached to the handle, and spring-loaded implant gripping arms for gripping sides of an implant. In another embodiment, the rod coercer includes an adjustable rod contacting arm which can be adjusted to a desired angle with respect to the handles of the coercer. In another embodiment, the rod coercer includes pivotally interconnected handle branches, each of which is divided into upper and lower branch portions which are pivotally interconnected with each other, an implant gripping assembly extending from the lower branch portions of the handle branches, and a rod contacting arm slidably and pivotally coupled to the upper and lower branch portions. In another embodiment, the implant gripping arms of the rod coercer of the present invention are secured to each other by a flexible retainer.
摘要:
A bone fixation device. The bone fixation device includes a receiver having a deformable portion, a bone fastener having a head, the head insertable into the receiver from the deformable portion, and a retaining member couplable to the deformable portion. The retaining member deforms the deformable portion and angulatably retains the fastener relative to the receiver.
摘要:
A delivery catheter for accessing the intra-cranial vascular includes a rigid proximal section and a distal section having an outer diameter and flexibility suitable for advancement into the intra-cranial vasculature, such as the Petrous segment or the Cavernous segment of the internal carotid artery. The wall thickness and rigidity of the catheter decrease from the proximal section to the distal section, preferably in discrete segments each having reduced wall thickness and/or durometer relative to proximally adjacent sections. An intra-cranial access system includes the delivery catheter and a selection catheter insertable through the lumen of the delivery catheter. The selection catheter is shaped to facilitate selection of the target branch of the neurovasculature off the aortic arch and allows the delivery catheter to be advanced over the selection catheter into the selected branch.
摘要:
A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a brine solution, frying the chip, and concurrently dehydrating and de-oiling the chip with superheated steam in a single unit operation.
摘要:
An improved dough-rolling apparatus and method for rolling sheeted dough. The proposed invention comprises a dough-rolling apparatus having a dough sheeter, a sheeting conveyor having a ramped section, a roll-initiating curtain positioned above the ramped section, and a roll-completing curtain positioned above the conveyor and downstream from the roll-initiating conveyor. Sheeted and cut dough pieces are deposited onto a steel mesh, partially-ramped sheeter belt, where two wire-mesh rolling curtains are draped onto the sheeter belt to induce rolling of the dough pieces.
摘要:
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
摘要:
A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in the downstream portion of the fryer in a region having an increased hot oil temperature. The increased hot oil temperature occurs by injecting hot oil into the downstream portion. The temperature of injected hot oil can be controlled by the exit moisture content of the potato slices.