Patent application number | Description | Published |
20090261279 | VALVE ACTUATOR AND THROTTLE VALVE ASSEMBLY EMPLOYING THE SAME - Embodiments of a valve actuator are provided for adjusting the position of a main valve element in relation to the pressure of a fluid supplied by a supply duct. The valve actuator includes a housing, a control pressure valve disposed in the housing, and a piston slidably disposed in the housing and mechanically coupled to the main valve element. The housing has a control pressure chamber therein, which is configured to be fluidly coupled to the supply duct. The control pressure valve is configured to substantially impede fluid flow into the control pressure chamber until the fluid pressure within the supply duct surpasses a minimum actuation pressure. The piston normally resides in a first position and is configured to move toward a second position as the pressure within the control pressure chamber increases. | 10-22-2009 |
20110031424 | HIGH ACCURACY, ZERO BACKLASH ROTARY-TO-LINEAR ELECTROMECHANICAL ACTUATOR - An electromechanical actuator is provided for converting rotary action into linear action, and includes an electric motor, a cable yoke, an output shaft, and a pair of cables. The electric motor is adapted to be selectively energized and is configured, upon being energized to generate a drive torque. The cable yoke is coupled to receive the drive torque and is configured, upon receipt thereof, to rotate about a rotational axis. The output shaft is coupled to receive a drive force and is configured, upon receipt thereof, to translate along a linear axis that is disposed at least substantially perpendicular to the rotational axis. Each cable is wound, in pretension, on a portion of the cable yoke and around a portion of the output shaft. The pair of cables is configured, upon rotation of the cable yoke, to supply the drive force to the output shaft. | 02-10-2011 |
Patent application number | Description | Published |
20080311279 | Edible Composition as Moisture Barrier and Moisture Resistant Structure - An edible composition suitable to be used as barrier layer in significant amounts in food products and to prevent transfer of moisture into or from the food product to the environment as well as between different components in the food product is provided. The composition generally contains a demineralized dairy ingredient, a demineralized cocoa component, an emulsifier, a fatty component, and a sugar or polyol. | 12-18-2008 |
20100260898 | Multiple Texture Food - The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of −2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (a | 10-14-2010 |
20110250327 | Intermediate Moisture Bar Using A Dairy-Based Binder - A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base. | 10-13-2011 |
20130202745 | Intermediate Moisture Bar Using A Dairy-Based Binder - A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base. | 08-08-2013 |
20150132454 | MULTIPLE TEXTURE FOOD - The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of −2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (a | 05-14-2015 |