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FATS POTATO CHIPS FRENCH FRIED
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Technical Examples
- An arrangement is provided for improving the yield of potato crops. The arrangement includes a bed, a plurality of pairs of parallel rows of potato plants, and a drip irrigation tape. The bed is provided for multiple rows of potato plants. The plurality of pairs of parallel rows of potato plants in the bed have an inter-row gap between the rows in each pair of rows spaced from one another sufficiently to provide a moisture permeable agronomic soil corridor between the rows in each pair of rows to provide a supply of water to a root zone of each row within each pair of rows of potato plants while maintaining aerated soil within and above the agronomic soil corridor to reduce excessively wet conditions adjacent the crop canopy and a solar light corridor provided between adjacent pairs of rows to provide increased solar energy to the potato plants. The drip irrigation tape has emitters provided intermediate rows within each pair of parallel rows of potato plants below a soil surface of the bed in the agronomic soil corridor. A method is also provided.
- A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling to stop gelatinization. The new process uses very little water and emits no waste water.
- A food fryer allowing a fried food tank to be safely and efficiently cleaned, wherein an opening part (5a) is formed in the side upper part of an oil storage tank (5) so that an upper end part (5c) covers a lower end part (5b) a cock (5d) is installed at the bottom part of the tank, the opening part (5a) is positioned near a boundary between an oil tank area (1) and a water tank area (2), a cover part is not provided for the opening part, after a food frying operation is completed, first oil in the oil tank area (1) is stored in the oil storage tank (5) through the opening part (5a) by the opening and closing operation of the cock (5d) and then a cock (11) is opened to drain the oil from those portions other than the oil storage tank of the fried food tank (B), and the tank is cleaned, and when the next frying operation is started, the oil in the oil storage tank (5) is moved to the oil tank area (1) due to a difference in gravity between the oil and water by merely feeding the water into the fried food tank (B).
- A multiple power density packaging structure with two or more semiconductor chips on a common wiring substrate having a common thermal spreader with a planar surface in thermal contact with the non-active surfaces of the chips. The semiconductor chips have different cooling requirements and some of the chips are thinned to insure that the chips requiring the lowest thermal resistance has the thinnest layer of a thermal adhesive or metal or solder interface between the chip and thermal spreader.
- An encapsulated microelectronic package includes a fluid conducting cooling tube directly coupled to one or more semiconductor chips, with the encapsulant being molded over the semiconductor chips and portions of the cooling tube in proximity to the semiconductor chips. The encapsulant immobilizes the cooling tube with respect to the semiconductor chips, and the cooling tube and encapsulant are designed to minimize differences in their coefficients of thermal expansion relative to the semiconductor chips.
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