A system and method is provided for directing smoke in a model train. In one embodiment of the present invention, the model train includes a smoke chamber physically connected to a smoke unit. The smoke unit functions to produce smoke, which is then provided to at least one smoke chamber. Each smoke chamber includes at least one exhaust opening and a valve for selectively moving smoke out of the exhaust opening(s). For example, the smoke chamber may include an intake opening, at least two exhaust openings, a piston core and a piston driven by a drive rod. By moving the drive rod, the piston can be moved through the piston core, resulting in the movement of smoke out of the exhaust openings. By positioning the exhaust openings near the wheels of the model train, the smoke system can be used to simulate steam escaping from valves or cylinders.

1. Field of the Invention
The present invention relates to model devices, or more particularly, to a system and method for directing smoke in a model train system, including at least one model train.
2. Description of Related Art
It is known in the art for model vehicles, such as model trains, to include smoke-generating devices. Some smoke generating devices generate smoke that drifts out of a smokestack to simulate the production of smoke from the burning of fuel, such as coal or wood. Other model trains may use a smoke generator to simulate steam escaping from valves or cylinders. More sophisticated model trains may even use a blower fan coupled with a smoke-generating device in order to force smoke out of an opening.
Most smoke generation systems, however, do not produce smoke in a realistic fashion, and are unable to direct smoke to particular locations in order to simulate particular operating conditions. For example, when an actual steam locomotive first starts up, valves called cylinder cocks are opened to allow accumulated water to drain that might otherwise damage pistons. The open cylinder cocks allow large quantities of steam to escape from the cylinders of the locomotive until the cylinders are clear and the engineer closes the cylinder cocks.
Thus, to provide more realism in a model train system, it would be desirable to direct smoke from a smoke generator to the vicinity of the locomotive wheels to at least simulate the opening of cylinder cocks, and to do so in a manner that realistically simulates the production of smoke (or steam) on an actual train. It may also be advantageous to synchronize the production of smoke (or steam) to movement of the model train (or its motor) and/or at least one sound (e.g., a steam whistle, a "chuffing" or "hissing" sound, etc.).

System and method for directing smoke in a model train system


The present disclosure provides methods and apparatuses for improved Iub link congestion management based on a dynamic scaling of flow control request message transmission in multiflow wireless environments. For example, in an aspect, methods and apparatuses are provided for receiving, at a NodeB, a data request from one or more user equipment (UE), wherein each data request corresponds to a flow and the one or more UE is served by a plurality of NodeBs, generating a flow control request corresponding to each flow in response to each data request, and sending each flow control request to a radio network controller (RNC). Thereafter, a Node B may receive data in response to each flow control request, determine a congestion state based on a downlink delay from the RNC detected in the received data, and scale a subsequent one or more flow control requests based on the determined congestion state.

1. Field
Aspects of the present disclosure relate generally to wireless communication systems, and more particularly, to improving congestion in communication links between NodeBs and radio network controllers.
2. Background
Wireless communication networks are widely deployed to provide various communication services such as telephony, video, data, messaging, broadcasts, and so on. Such networks, which are usually multiple access networks, support communications for multiple users by sharing the available network resources. One example of such a network is the UMTS Terrestrial Radio Access Network (UTRAN). The UTRAN is the radio access network (RAN) defined as a part of the Universal Mobile Telecommunications System (UMTS), a third generation (3G) mobile phone technology supported by the 3rd Generation Partnership Project (3GPP). The UMTS, which is the successor to Global System for Mobile Communications (GSM) technologies, currently supports various air interface standards, such as Wideband-Code Division Multiple Access (W-CDMA), Time Division-Code Division Multiple Access (TD-CDMA), and Time Division-Synchronous Code Division Multiple Access (TD-SCDMA). The UMTS also supports enhanced 3G data communications protocols, such as High Speed Packet Access (HSPA), which provides higher data transfer speeds and capacity to associated UMTS networks.
A further wireless communication protocol based on UMTS is High Speed Downlink Packet Access (HSDPA). In some HSDPA communication networks, a user equipment (UE) is served by two different cells or NodeBs. Such a system may be referred to as a multiflow, Dual-Cell HSDPA or Dual-Carrier HSDPA, or DC-HSDPA system. DC-HSDPA provides joint scheduling across two HSDPA carriers to increase the peak data rates per user and better utilize the available resources. An extension of DC-HSDPA is Single-Frequency Dual-Cell HSDPA (SF-DC), where SF-DC replaces the two carriers in DC-HSDPA by two cells in the same carrier. In a system with SF-DC, if a UE is in softer or soft handover, it will be served by both the primary serving cell (which has the strongest pilot Ec/Io), and the secondary serving cell (which has the second strongest pilot Ec/Io).
In HSDPA, the control of radio frame scheduling, e.g. flow control, is moved from a radio network controller (RNC) to the NodeBs. Typical flow control algorithms assume that the backhaul link, referred to as the Iub link, has unlimited capacity—however, this is not always the case. When the Iub link does not have unlimited capacity, then congestion occurs and the Iub link becomes a bottleneck in the flow control process. Such bottlenecking leads to poor network downlink performance and a corresponding degraded user experience.
As the demand for mobile broadband access continues to increase, research and development continue to advance the UMTS technologies not only to meet the growing demand for mobile broadband access, but to advance and enhance the user experience with mobile communications. Thus, an improved method and apparatus for limiting Iub link congestion in a multiflow environment is needed.

Method and apparatus for flow congestion control in multiflow networks


A charge pump comprising a charge pump core including output switches. The charge pump core, in response to a drive signal, to generate a charge pump output. A limit swing generator, in response to an input signal, to generate the drive signal to control the charge pump core. The drive signal having voltage levels including a high level and a low level. The limit swing generator including at least one voltage generator to control the voltage levels of the drive signal such that the drive signal tracks a process variable of the output switches. The at least one voltage generator including at least one diode or diode connected device.

An aspect of this invention relates to charge pumps.
A charge pump circuit used in a Phase Lock Loop (PLL) generates an error signal based on a phase difference between two inputs. Within the charge pump circuit, both charge and discharge currents flow. Transient errors may occur in the output current of the charge pump circuit due to asymmetries between the charge and discharge currents. When the charge pump circuit is included in a PLL, the transient error in the output current may cause an increase in reference spurs near the carrier frequency.
A charge pump comprising a charge pump core including output switches. The charge pump core, in response to a drive signal, to generate a charge pump output. A limit swing generator, in response to an input signal, to generate the drive signal to control the charge pump core. The drive signal having voltage levels including a high level and a low level. The limit swing generator including at least one voltage generator to control the voltage levels of the drive signal such that the drive signal tracks a process variable of the output switches. The at least one voltage generator including at least one diode or diode connected device.
The details of one or more embodiments of the invention are set forth in the accompanying drawings and the description below.

Limit swing charge pump and method thereof


An antenna system and technique for laminating a dielectric substrate 14 to an antenna housing 12 which prevents separation of the dielectric substrate 14 from the housing 12. This is accomplished by confining an antenna assembly 10 inside a laminating fixture 24. Heat is then applied to the fixture 12. This causes the dielectric substrate 14 to become somwhat plastic and also to expand. This expansion results in great pressure being exerted between the dielectric 14 and the housing 12. When the assembly is allowed to cool the dielectric 14 adheres to the housing 12. This prevents separation of the housing 12 from the dielectric 14. The result is an antenna assembly 10 which can withstand large temperature extremes without causing an air gap between the dielectric 14 and the housing 12 which would distort the electrical signal transmitted or received by the antenna.

1. Technical Field
This invention relates to antenna systems and more particularly to techniques for laminating a dielectric substrate to an antenna housing.
2. Discussion
Conventional antenna designs, such as those utilized in missiles, are frequently large and bulky structures that are mounted inside of the missile. Aside from being bulky, these antennas have to be designed to radiate through an air space as well as through the wall of a missile. The result is that such antenna systems are often inefficient.
Antenna assemblies which will save space in missiles and which have simpler and less costly fabrication requirements have been described to some extent by the following United States patents, the disclosures of which are incorporated herein by reference: U.S. Pat. No. 3,798,652, issued to Willilams; U.S. Pat. No. 4,010,470, issued to Jones; U.S. Pat. No. 4,431,996, issued to Milligan; U.S. Pat. No. 4,494,121, issued to Walter et al; and U.S. Pat. No. 4,516,131, issued to Bayha. The above-cited references are exemplary in the art and disclose antenna systems employed in missiles, projectiles, and radomes of aircraft. Even in these examples, the fabrication of antenna assemblies used in missile systems typically are comparatively costly because of processes which include etching, machining and a number of plating operations.
To solve these problems, there has been developed a design of an antenna assembly which has simplified fabrication requirements and which occupies a reduced amount of space. This invention is described in the above-referenced, copending applilcation entitled, "TDD Antenna--Foil Formed, Substrate Loaded Laser Welded Assembly". That application discloses an antenna which is formed by building a shell housing using a punch press operation. This housing can be made of various materials including aluminum or stainless steel. A dielectric with a load and a connector fits into the housing. Then, a back is placed onto the assembly and the unit is enclosed by laser welding.
The above design allows the fabrication of the housing to be constructed with the antenna features built-in, and is simpler and less costly than prior designs. However, it has been found that intimate contact between the dielectric and the housing could not be consistently maintained. This results in an air gap between the dielectric and the aperture housing. This air gap introduces changes into the radio frequency (RF) pattern. The result is distortion of the RF signal.
Changes in temperature make the separation problem worse. When the antenna assemblies are installed into the interior of a missile they are wrapped in an epoxy material which must be cured at high temperatures. For example, this curing temperature may be above 375.degree. F. Subjecting the antenna assembly to these temperatures has resulted in separation of the dielectric from the housing. Conventional methods such as using a bonding material to attach the dielectric to the housing are not generally feasible. This is because the bonding material itself would create an unacceptable gap between the dielectric and the housing.
Thus, it would be desirable to have a method of attaching the dielectric to the antenna housing which would maintain intimate contact between the two materials throughout a wide temperature range, such as between 600.degree. F. and -65.degree. F. The present invention is intended to satisfy this need.


A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, a vitamin and mineral mix, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc. These products preferably include the combination of sugar and a high intensity sweetener to help reduce the level of solids in the beverage. This product also preferably contains a foaming creamer, a foam generating system, and a protein foam stabilizer to provide a foamy, frothy beverage.

The present application relates to flavored instant and ready-to-drink beverages (coffees, hot chocolate, teas, creamy juice drinks, milk shakes, nutritional drinks, and the like) having an improved, cleaner mouthfeel, delivering creaminess, richness and/or thickness at a lower dosage of solids, but without mouthfeel negatives, such as xe2x80x9csliminessxe2x80x9d or xe2x80x9cstringinessxe2x80x9d. Additionally, the present application relates to instant coffee products that deliver these mouthfeel and thickness benefits, as well as higher flavor impact and a frothy, foamy beverage.
Current dry mixes used to prepare many instant or ready-to-drink beverages, especially instant flavored coffee beverages, typically comprise a mixture of non-dairy creamers, sweeteners, soluble beverage components (e.g. instant coffee products use soluble coffee) and flavors. See, for example, U.S. Pat. No. 5,433,962 (Stipp). Ready-to-drink beverages, in the form sold to consumers, usually have from 10-20% solids. Consumers usually prepare flavored instant beverages using, on average, 7.5% solids, and generally in the range of 5%-10% solids. Unfortunately, at a 5-10% dosage of solids, instant beverages prepared from current dry mixes are perceived as thin and watery and do not develop any foamy/frothy head. They also lack the creamy mouthfeel, richness, flavor impact and sweetness that is desired by consumers of such products. These important attributes are delivered in ready-to-drink creamy beverages via a high level of solids ( greater than 12%) alone, or in combination with hydrocolloids, pectins, and starches.
Creamy beverages, generally, and creamy coffee beverages, in particular, typically rely on finely dispersed fat (i.e., homogenized fat) to deliver mouthfeel. This emulsified fat can be delivered by liquid or spray dried non-dairy creamers, whole milk, or low fat milk. However, the fat found at normal levels in current flavored coffee beverages provides insufficient mouthfeel benefits. These mouthfeel benefits can be improved by increasing the level of fat. However, increasing the level of fat creates other issues such as stability of the fat against oxidative reactions, the development of off-flavors, and the potential instability of the emulsion of the non-dairy creamer. Further, since non-dairy creamers typically contain only 35 to 50% fat, delivering increased mouthfeel can require significantly higher volumes or dosages of powdered products. This makes these powdered products less useful, for the consumer, as spoonable executions.
An alternative approach to deliver mouthfeel is to use ingredients that increase the thickness (viscosity) of the beverage. However, increasing the viscosity of the beverage does not necessarily translate into an increase in desirable mouthfeel attributes. Mouthfeel is more of a sensory perception influenced by forces distinct from those that contribute to viscosity which give the perception of thickness. Hydrocolloid gums and water-soluble starches are typically used to increase beverage thickness (i.e., viscosity). However, hydrocolloid gums can only develop limited mouthfeel and impart negative textural effects such as xe2x80x9csliminessxe2x80x9d and xe2x80x9cstringiness.xe2x80x9d In addition, beverage products, especially hot beverages, which incorporate high concentrations of hydrocolloid gums are subject to gel upon cooling.
Water-soluble starches can also be used to increase viscosity and provide limited mouthfeel. However, the quantity of water-soluble starch needed to deliver these attributes is usually so high that more solids are added and the desired target dosage of solids of about 5-10% (generally about 7.5% solids for instant coffee products) cannot be achieved. Mouthfeel, richness, creaminess, sweetness and flavor impact can be increased by delivering a higher dosage of solids, i.e., greater than about 10% solids. However, such a high level of delivered solids requires larger volume of product to be used. This usually translates to an increase in the number of spoonfuls of product required to prepare the beverage.
The present invention relates to instant and ready-to-drink flavored beverage products, (coffee, hot chocolate, teas, creamy juice drinks, milk shakes, nutritional drinks, and the like, especially instant coffee products), that have improved mouthfeel (xe2x80x9ccreaminessxe2x80x9d, xe2x80x9crichnessxe2x80x9d, xe2x80x9cbodyxe2x80x9d, xe2x80x9ccomplexityxe2x80x9d, xe2x80x9cbody-richnessxe2x80x9d, xe2x80x9csubstantialxe2x80x9d) and thickness, without xe2x80x9csliminessxe2x80x9d or xe2x80x9cstringinessxe2x80x9d. These beverage products comprise: a water-insoluble component, a water-soluble component, and optionally, water and/or a flavorant. Said water-insoluble component has particles with a mean particle size diameter of from about 0.1 to about 3.0 microns and includes: (1) from about 0.2 to about 40% of a microparticulate component; (2) from about 0.0 to about 40% of a fat/oil component; (3) from about 0.0 to about 3.0% of an emulsifier; (4) from about 0 to about 5% of a microcrystalline cellulose. Said water-soluble component includes: (1) from about 0.075 to about 40% soluble beverage component; (2) from about 0.05 to about 30% of a thickener; (3) from about 0 to about 4% buffers; (4) from about 0 to about 60% foam stabilizer; (5) from about 0 to about 5% acid; (6) from about 0 to about 5% carbonate/bicarbonate; (7) from about 0 to about 10% sweetener; (8) from about 0 to about 20% milk solids; (9) from about 0 to about 3% processing aids; and (10) from about 0.01% to about 5% of vitamins and/or minerals. The flavored beverage products also comprise from about 0 to about 10% of a flavorant. Said flavorant may be included in the water-insoluble component, the water-soluble component, or both. Said flavored beverage also comprises from about 0 to about 95%, preferably from about 80 to about 95%, water. The ratio of the water-soluble to water-insoluble (S/I) components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) or the water-insoluble component per unit volume of the product is at least about 0.019 g/cc.
The beverage products of the present invention, (especially preferred are instant coffee products), can deliver a creamy, rich, preferably foamy, beverage with a clean, improved mouthfeel and thickness without xe2x80x9csliminessxe2x80x9d or xe2x80x9cstringinessxe2x80x9d, as well as a higher flavor impact, at a lower dosage of solids (5-10%, preferably 6.5-8.5%, and more preferably 7.5%). This is achieved by formulating said beverage products so that (1) the level of finely dispersed water-insoluble components in the product is such that the ratio of water-soluble to water-insoluble components (S/I) is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater); or (2) the level of water-insoluble components per unit volume (I/V), is at least about 0.019 grams per cubic centimeter; or (3) both.
It is also preferable to include a combination of ingredients for mouthfeel and thickeners (e.g., starches and gums) to provide improved texture in the beverage prepared from the product. It is also preferable for these beverage products to include a sugar such as sucrose (or other acceptable sugars such as sorbitol, fructose, mannose), and a high intensity sweetener, preferably a combination of aspartame and acesulfame K, to help maintain a low level of solids in the drinkable beverage, yet deliver higher flavor impact and richness. These products may also optionally, but preferably for instant coffee beverages, contain a foaming creamer, a foam generating system, and a protein foam stabilizer to provide a foamy, frothy beverage. These products also optionally, but preferably, contain an effective amount of a flavorant.
A. Definitions
As used herein, the terms xe2x80x9cready-to-serve beveragexe2x80x9d and xe2x80x9cready-to-drink beveragexe2x80x9d are used interchangeably to refer to beverage products that are in a ready-to-use, consumable form. These products are prepared by a manufacturer and sold to the consumer in consumable form. They can be made at the manufacturer level from dry mixes, powders, liquids, extracts, concentrates, and emulsions, using a wide variety of formulations.
As used herein, the terms xe2x80x9cinstant beveragexe2x80x9d and xe2x80x9csoluble beveragexe2x80x9d are used interchangeably to refer to beverage products such as instant or soluble coffee products that are relatively soluble in water, especially hot water, and are typically mixed with an aqueous liquid or diluent, i.e., water, milk or other aqueous medium, to provide a ready-to-serve or ready-to-drink beverage. These products are sold to the consumer by the manufacturer in a dry mix, powder, concentrate, or emulsion form and are prepared by the consumer, according to directions, at or near the time of serving and/or consumption.
xe2x80x9cBulk densityxe2x80x9d refers to the overall density of a plurality of particles measured in the manner described on pp. 127-131 of COFFEE PROCESSING TECHNOLOGY, Avi Publishing Company, Westport, Conn., 1963, Vol. II.
The terms xe2x80x9cmoisturexe2x80x9d and xe2x80x9cwaterxe2x80x9d are used interchangeably herein.
All particle sizes referred to herein are based on the U.S. Standard Sieve Screen Series. See page 701 of Sivetz and Desrosier, COFFEE TECHNOLOGY (Avi Publishing Co. 1979).
As used herein, the term xe2x80x9cfoamxe2x80x9d refers to a light frothy mass formed in or on the surface of the coffee beverage (generally coffee or hot chocolate). xe2x80x9cFoamxe2x80x9d is generally achieved utilizing a fine dispersion of gas in a liquid to form said mass on the beverage surface.
As used herein, the term xe2x80x9csolidsxe2x80x9d are used to refer to all water-insoluble components and water-soluble components.
As used herein, the term xe2x80x9cwater-insoluble componentsxe2x80x9d refers to those materials that are not soluble or miscible in water but are typically dispersed in the aqueous phase and are visible when viewed through a microscope. The water-insoluble components typically include fat/oil components, microparticulate components, and emulsifiers, and may optionally include flavorants and microcrystalline cellulose. One of ordinary skill in the art will readily understand that the water-insoluble components may be derived from multiple source ingredients (e.g., the fat/oil component may come from a creamer and whole milk, 2% fat milk), and one source ingredient may contribute to multiple water-insoluble components (e.g., a creamer may contribute to the fat/oil component and to the emulsifier).
As used herein, the term xe2x80x9cwater-soluble componentxe2x80x9d refers to those materials that are soluble or completely miscible in water and are not visible when viewed through a microscope. The water-soluble components typically include the sweeteners, buffers derived from salts (i.e., sodium bicarbonate, dipotassium phosphate), and acids (i.e., citric acid), thickeners, such as hydrolyzed starches (e.g., maltodextrins); pre-gelatinized starches; chemically modified food starches; hydrocolloid gums (e.g., carboxymethylcellulose), and processing aids (e.g. flow aids such as silicon dioxide); as well as instant/soluble beverage components and flavorants. One of ordinary skill in the art will readily understand that the water-soluble components may be derived from multiple source ingredients (e.g., a foam stabilizer may come from a creamer and a foaming agent), and one source ingredient may contribute to multiple water-soluble components (e.g., skim milk may contribute to the sweetener (lactose) and milk solids component).
As used herein, the term xe2x80x9cmicroparticulate componentxe2x80x9d and the term xe2x80x9cmicroparticlesxe2x80x9d are used interchangeably and refer to particles having mean particle size diameter between 0.1 and 3.0 microns, preferably from about 0.4 to about 2.0 microns, and preferably with less than about 2% of the particles exceeding 3.0 microns. The microparticles can be obtained from protein, carbohydrate, starches, pectins and gums (hydrocolloids), or any mixture thereof, by using microparticulation processes known to those skilled in the art.
As used herein, the term xe2x80x9chydrocolloidsxe2x80x9d refers to the whole range of polymeric materials occurring naturally (gums, starches, proteins, etc.). The term xe2x80x9chydrocolloid gumsxe2x80x9d or simply xe2x80x9cgumsxe2x80x9d refers to plant or microbial polysaccharides or their derivatives that are dispersible in either cold or hot water to produce viscous mixtures or solutions.
The term xe2x80x9ccreamerxe2x80x9d as used herein refers to an additive used in many ready-to-drink and instant beverage products. Commercial creamers are readily available, and are readily chosen by those of ordinary skill in the art. Prepared creamers generally comprise fat, emulsifiers, and processing aids; accordingly, the beverage compositions of the present inventions utilize creamers and, depending on the composition of the particular creamer chosen, the all or part of the fat, emulsifier or processing aids used in the composition are, in fact, contributed by the creamer.
Suitable creamers for use in the flavored beverage products of the present invention include dairy and non-dairy creamers. Suitable dairy creamers include whole milk solids; butterfat solids; low-fat dry milk; and dry mixes used to prepare ice cream, milkshakes, and frozen desserts, as well as mixtures of these dairy creamers. Suitable non-dairy creamers can be made from a variety of fats and oils including soybean and partially-hydrogenated soybean oil, partially-hydrogenated canola oil, hydrogenated and partially-hydrogenated coconut oil, as well as other partially- or fully-hydrogenated vegetable oils, or combinations of such oils. Preferred creamers include non-dairy creamers made from vegetable oils, emulsifiers, co-emulsifiers, carbohydrates, sodium caseinate, and buffers. Additional creamers suitable for use in the present invention include those synthetic and imitation dairy products disclosed in KIRK-OTHMER ENCYCLOPEDIA OF CHEMICAL TECHNOLOGY, W. J. Harper, Willey Interscience, 3rd edition, Vol. 22, section entitled xe2x80x9cSynthetic and Imitation Dairy Products,xe2x80x9d pp. 465-498, (1978), which is hereby incorporated by reference herein.
Both foaming and non-foaming creamers can be used in the flavored beverage products of the present invention. Foaming creamers suitable for use in the present invention can comprise a non-dairy fat (e.g., partially hydrogenated oil), a water-soluble non-dairy carbohydrate (e.g., sucrose, dextrose, maltose, corn syrup solids and mixtures thereof), a buffer, a proteinaceous foam stabilizing agent (e.g., sodium caseinate) and optionally a gum thickener. These solid components are mixed with water and then homogenized. A gas (e.g., nitrogen) is injected or blended into this mixture and the mixture spray-dried to provide the foaming creamer. See U.S. Pat. No. 4,438,147 (Hedrick, Jr.), issued Mar. 20, 1984; and U.S. Pat. No. 5,462,759 (Westerbeek et al), issued Oct. 31, 1995, both hereby incorporated by reference herein. Non-foaming creamers suitable for use in the present invention have an ingredient composition similar to that of the foaming creamers but without the incorporated gas. Also, foaming creamers typically have more proteinaceous components (typically about 12-13% of total ingredients) relative to non-foaming non-dairy creamers (typically about 3.5% of total ingredients).
The term xe2x80x9csoluble beverage componentxe2x80x9d as used herein means those water-soluble components which are used to flavor and/or texturize the beverage products of the present invention and could consist of coffee, tea, juice and/or milk, and can be readily chosen by one of ordinary skill in the art. The soluble beverage component can be in various forms including, but not limited to powders, emulsions, concentrates, or extracts, or any mixture thereof.
As used herein, the term xe2x80x9ccomprisingxe2x80x9d means various components and processing steps can be conjointly employed in the beverage products and process for preparing these products according to the present invention. Accordingly, the term xe2x80x9ccomprisingxe2x80x9d encompasses the more restrictive terms xe2x80x9cconsisting essentially ofxe2x80x9d and xe2x80x9cconsisting of.xe2x80x9d
All amounts, parts, ratios and percentages used herein are by weight unless otherwise specified.
B. Sources of Ingredients Used in Flavored Beverage Products
1. Water-insoluble components
Fat/Oil. The terms xe2x80x9cfatxe2x80x9d and xe2x80x9coilxe2x80x9d are used interchangeably herein unless otherwise specified. The terms xe2x80x9cfatxe2x80x9d or xe2x80x9coilxe2x80x9d refer to edible fatty substances in a general sense, including natural or synthetic fats and oils consisting essentially of triglycerides, such as, for example soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, canola oil, fish oil, lard and tallow, which may have been partially- or fully-hydrogenated or modified otherwise, as well as non-toxic fatty materials having properties similar to triglycerides, herein referred to as non-digestible fat, which materials may be partially or fully indigestible. Reduced calorie fats and edible non-digestible fats, oils or fat substitutes are also included in the term.
The term xe2x80x9cnon-digestible fatxe2x80x9d refers to those edible fatty materials that are partially or totally indigestible, e.g., polyol fatty acid polyesters, such as OLEAN(trademark).
The terms xe2x80x9cfatxe2x80x9d or xe2x80x9coilxe2x80x9d also refer 100% non-toxic fatty materials having properties similar to triglycerides. The terms xe2x80x9cfatxe2x80x9d or xe2x80x9coilxe2x80x9d in general include fat-substitutes, which materials may be partially or fully non-digestible.
By xe2x80x9cpolyolxe2x80x9d is meant a polyhydric alcohol containing at least 4, preferably from 4 to 11 hydroxyl groups. Polyols include sugars (i.e., monosaccharides, disaccharides, and trisaccharides), sugar alcohols, other sugar derivatives (i.e., alkyl glucosides), polyglycerols such as diglycerol and triglycerol, pentearythritol, sugar ethers such as sorbitan and polyvinyl alcohols. Specific examples of suitable sugars, sugar alcohols and sugar derivatives include xylose, arabinose, ribose, xylitol, erythritol, glucose, methyl glucoside, mannose, galactose, fructose, sorbitol, maltose, lactose, sucrose, raffinose, and maltotriose.
By xe2x80x9cpolyol fatty acid polyesterxe2x80x9d is meant a polyol having at least 4 fatty acid ester groups. Polyol fatty acid esters that contain 3 or less fatty acid ester groups are generally digested in, and the products of digestion are absorbed from, the intestinal tract much in the manner of ordinary triglyceride fats or oils, whereas those polyol fatty acid esters containing 4 or more fatty acid ester groups are substantially non-digestible and consequently non-absorbable by the human body. It is not necessary that all of the hydroxyl groups of the polyol be esterified, but it is preferable that disaccharide molecules contain no more than 3 unesterified hydroxyl groups for the purpose of being non-digestible. Typically, substantially all, e.g., at least about 85%, of the hydroxyl groups of the polyol are esterified. In the case of sucrose polyesters, typically from about 7 to 8 of the hydroxyl groups of the polyol are esterified.
The polyol fatty acid esters typically contain fatty acid radicals typically having at least 4 carbon atoms and up to 26 carbon atoms. These fatty acid radicals can be derived from naturally occurring or synthetic fatty acids. The fatty acid radicals can be saturated or unsaturated, including positional or geometric isomers, e.g., cis- or trans-isomers, and can be the same for all ester groups, or can be mixtures of different fatty acids.
Liquid non-digestible oils can also be used in the practice of the present invention. Liquid non-digestible oils have a complete melting point below about 37xc2x0 C. include liquid polyol fatty acid polyesters (see Jandacek; U.S. Pat. No. 4,005,195; issued Jan. 25, 1977); liquid esters of tricarballylic acids (see Hamm; U.S. Pat. No. 4,508,746; issued Apr. 2, 1985); liquid diesters of dicarboxylic acids such as derivatives of malonic and succinic acid (see Fulcher; U.S. Pat. No. 4,582,927; issued Apr. 15, 1986); liquid triglycerides of alpha-branched chain carboxylic acids (see Whyte; U.S. Pat. No. 3,579,548; issued May 18, 1971); liquid ethers and ether esters containing the neopentyl moiety (see Minich; U.S. Pat. No. 2,962,419; issued Nov. 29, 1960); liquid fatty polyethers of polyglycerol (See Hunter et al; U.S. Pat. No. 3,932,532; issued Jan. 13, 1976); liquid alkyl glycoside fatty acid polyesters (see Meyer et al; U.S. Pat. No. 4,840,815; issued Jun. 20, 1989); liquid polyesters of two ether linked hydroxypolycarboxylic acids (e.g., citric or isocitric acid) (see Huhn et al; U.S. Pat. No. 4,888,195; issued Dec. 19, 1988); various liquid esterfied alkoxylated polyols including liquid esters of epoxide-extended polyols such as liquid esterified propoxylated glycerins (see White et al; U.S. Pat. No. 4,861,613; issued Aug. 29, 1989; Cooper et al; U.S. Pat. No. 5,399,729; issued Mar. 21, 1995; Mazurek; U.S. Pat. No. 5,589,217; issued Dec. 31, 1996; and Mazurek; U.S. Pat. No. 5,597,605; issued Jan. 28, 1997); liquid esterified ethoxylated sugar and sugar alcohol esters (see Ennis et al; U.S. Pat. No. 5,077,073); liquid esterified ethoxylated alkyl glycosides (see Ennis et al; U.S. Pat. No. 5,059,443, issued Oct. 22, 1991); liquid esterified alkoxylated polysaccharides (see Cooper; U.S. Pat. No. 5,273,772; issued Dec. 28, 1993); liquid linked esterified alkoxylated polyols (see Ferenz; U.S. Pat. No. 5,427,815; issued Jun. 27, 1995 and Ferenz et al; U.S. Pat. No. 5,374,446; issued Dec. 20, 1994); liquid esterfied polyoxyalkylene block copolymers (see Cooper; U.S. Pat. No. 5,308,634; issued May 3, 1994); liquid esterified polyethers containing ring-opened oxolane units (see Cooper; U.S. Pat. No. 5,389,392; issued Feb. 14, 1995); liquid alkoxylated polyglycerol polyesters (see Harris; U.S. Pat. No. 5,399,371; issued Mar. 21, 1995); liquid partially esterified polysaccharides (see White; U.S. Pat. No. 4,959,466; issued Sep. 25, 1990); as well as liquid polydimethyl siloxanes (e.g., Fluid Silicones available from Dow Corning). All of the foregoing patents relating to the liquid nondigestible oil component are incorporated herein by reference. Solid non-digestible fats or other solid materials can be added to the liquid non-digestible oils to prevent passive oil loss. Particularly preferred non-digestible fat compositions include those described in U.S. Pat. No. 5,490,995 issued to Corrigan, 1996, U.S. Pat. No. 5,480,667 issued to Corrigan et al, 1996, U.S. Pat. No. 5,451,416 issued to Johnston et al, 1995, and U.S. Pat. No. 5,422,131 issued to Elsen et al, 1995. U.S. Pat. No. 5,419,925 issued to Seiden et al, 1995 describes mixtures of reduced calorie triglycerides and polyol polyesters that can be used herein. However the latter composition may provide more digestible fat.
The preferred non-digestible fats are fatty materials having properties similar to triglycerides such as sucrose polyesters. OLEAN,(trademark) a preferred non-digestible fat, is made by The Procter and Gamble Company. These preferred non-digestible fat or oil substitute compositions are described in Young; et al., U.S. Pat. No. 5,085,884, issued Feb. 4, 1992, and U.S. Pat. No. 5,422,131, issued Jun. 6, 1995 to Elsen et al.
Other ingredients known in the art may also be added to the edible fats and oils, including antioxidants such as TBHQ ascorbic acid, chelating agents such as citric acid, and anti-foaming agents such as dimethylpolysiloxane.
The edible fats and oils with the proper particle size distribution (from about 0.1 to about 3.0 microns) are frequently delivered via a creamer.
Emulsifiers. Emulsifiers help to disperse fat in the beverage products of the present invention. Any food grade emulsifier suitable for inclusion in edible products can be used. Examples of suitable emulsifiers include mono- and di-glycerides of long chain fatty acids, preferably saturated fatty acids, and most preferably, stearic and palmitic acid mono- and di-glycerides. Propylene glycol esters are also useful in these edible mixes. Lecithin is an especially preferred emulsifier for use in the edible mixes and ready-to-serve beverages of the present invention. The emulsifier can be any food compatible emulsifier such as mono- and di-glycerides, lecithin, sucrose monoesters, polyglycerol esters, sorbitan esters, polyethoxylated glycerols and mixtures thereof. Up to about 3% and preferably from 0.1% to 3% stabilizer or emulsifier is used. Suitable emulsifiers are lactylated mono- and di-glycerides, propylene glycol monoesters, polyglycerol esters, sorbitan esters, diacetylated tartaric acid esters of mono- and di-glycerides, citric acid esters of monoglycerides, stearoyl-2-lactylates, polysorbates, succinylated monoglycerides, acetylated monoglycerides, ethoxylated monoglycerides, lecithin, sucrose monoester, and mixtures thereof. Suitable emulsifiers include Dimodan(copyright) O, Dimodan(copyright) PV, and Panodan(copyright) FDP, manufactured by Danisco Food Ingredients. The emulsifiers may be utilized with a co-emulsifier. Depending on the particular formulation chosen, suitable co-emulsifiers may be chosen from any food compatible co-emulsifier or emulsifier. Particularly preferred emulsifier/co-emulsifier systems include Dimodan(copyright) O, Dimodan(copyright) PV, and Panodan(copyright) FDP.
Microparticulate component. The microparticles which make up the microparticulate component useful in the flavored beverage products of the present invention have a substantially spheroidal shape and display fat-like mouthfeel characteristics when the particles have a mean diameter distribution in the range of from about 0.1 to about 3 microns, preferably with less than about 2% of the total number of particles over 3 microns. The particles are non-aggregated and exhibit a substantially smooth organoleptic character of an oil-in-water emulsion.
These microparticles can be prepared from a carbohydrate that can attain a substantially spheroidal or substantially round shape in the 0.1 to 3 micron diameter size range. These microparticles include, but are not limited to LITA(copyright), a mixture of Zein protein and gum arabic, or mixtures thereof. See also, for example, U.S. Pat. No. 4,911,946 (Singer et al), issued Mar. 27, 1990; and U.S. Pat. No. 5,153,020 (Singer et al), issued Oct. 6, 1992, both of which are incorporated by reference. Suitable carbohydrates include starches, gums and/or cellulose, as well as mixtures thereof. The starches are typically modified by cross-linking to prevent excessive swelling of the starch granules using methods well-known to those skilled in the art. Other suitable carbohydrates include calcium alginate, cross-linked, dextran, gellan gum, curdlan, konjac mannan, chitin, schizophyllan and chitosan. Carbohydrates that do not have a natural round shape must be treated so that they attain a substantially spheroidal shape. This can be accomplished by making a solution of the carbohydrate and converting the solution to a gel quickly and uniformly (generally in a field of high shear-force) so that a narrow distribution of a gelled microparticles are formed having the above described diameters. Generally, a stream of carbohydrate solution will be introduced into a highly turbulent reaction zone where the gelled microparticles are formed. High speed mixing and shearing conditions can also be employed. Calcium alginate microparticles can be formed by making a solution of sodium alginate and introducing this solution into a calcium ion containing solution through e.g. an ultrasonic spray nozzle or any device producing droplets less than 3 microns in diameter. Gellan can be microparticulated by spray cooling a hot gellan solution via any device capable of producing droplets less than 3 microns resulting in the formation of spheriodally-shaped microparticles. Konjac mannan can be microparticulated by introducing a solution into a turbulent, heated, alkaline reaction zone. Once the carbohydrate microparticles are formed, they must be substantially non-aggregated and remain that way. Aggregate blocking agents, for example, lecithin and xanthan gum, can be added to the microparticles to stabilize the particles. See U.S. Pat. No. 4,734,287 (Singer et al), issued Mar. 29, 1988, which is incorporated by reference.
These microparticles can also be prepared from any protein that can attain a substantially spheroidal or substantially round shape in the 0.1 to 3 micron diameter size range. These microparticles include, but are not limited to, Simplessee 100(copyright) and DAIRY-LO(copyright), both of which are whey proteins, or mixtures thereof. See U.S. Pat. No. 4,734,287 (Singer et al), issued Mar. 29, 1988; and U.S. Pat. No. 4,961,953 (Singer et al), issued Jun. 16, 1989, both of which are incorporated by reference. Suitable protein sources for preparing such microparticles include egg and milk proteins, plant proteins (especially including oilseed proteins obtained from cotton, palm, rape, safflower, cocoa, sunflower, sesame, soy, peanut, and the like), and microbial proteins such as yeast proteins and the so-called xe2x80x9csingle cellxe2x80x9d proteins. Preferred proteins include dairy whey protein (especially sweet dairy whey protein), and non-dairy-whey proteins such as bovine serum albumin, egg white albumin, and vegetable whey proteins (i.e., non-dairy whey protein) such as soy protein. microparticles are readily prepared from solutions of these proteins through controlled application of heat and high shear conditions facilitative of controlled protein denaturation in a physical and chemical context allowing for the formation of non-aggregated proteinaceous microparticles of the desired size and shape. The particles formed during denaturation are generally spherical in shape and have average diameters in excess of about 0.1 microns. The formation of particles in excess of about 2 microns in diameter and/or formation of aggregates of small particles with aggregate diameters in excess of 2 microns is substantially avoided. Alternatively, the formation of particles or aggregates of particles having volumes in excess of 5.5 cubic microns is avoided while forming substantial numbers of particles having volumes of 5xc3x9710xe2x88x924 cubic microns or more. The protein denaturing temperatures employed and the duration of heat treatment will vary depending upon the particular protein starting material. In a like manner, the specific high shear conditions including the duration of shear applied to protein solutions will also vary. During the denaturation processing, undenatured proteins in solution interact to form insoluble coagulates, and the controlled application of heat and high shear forces operate to insure formation of non-aggregated particles within the desired size range. Depending upon the specific properties of dissolved commercial protein materials and the properties of non-protein constituents in the solutions of these materials, the application of heat and high shear alone may not optimally allow for the avoidance of oversized particle aggregates. In such situation, one or more materials such as lecithin, xanthan gum, maltodextrins, carageenan, datem esters, alginates, and the like, (referred to as xe2x80x9caggregate blocking agentsxe2x80x9d) can preferably be added to the protein solutions, most preferably prior to heat denaturation processing.
Microcrystalline cellulose. These carbohydrate- or protein-derived microparticles can be partially substituted with a microcrystalline cellulose. Microcrystalline cellulose (sometimes referred to as xe2x80x9ccellulose gelxe2x80x9d) is a nonfibrous form of cellulose that is prepared by partially depolymerizing cellulose obtained as a pulp from fibrous plant material with dilute mineral acid solutions. Following hydrolysis, the hydrocellulose is purified via filtration and the aqueous slurry is spray-dried to form dry, white, odorless, tasteless, porous particles having a broad size distribution. See U.S. Pat. No. 3,023,104, issued Feb. 27, 1962, U.S. Pat. Nos. 2,978,446 and 3,141,875 (all of which are incorporated by reference) which disclose methods of preparing microcystalline cellulose. Suitable commercially available microcrystalline celluloses include EMCOCEL(copyright). from Edward Mendell Co., Inc. and Avicel(copyright). from FMC Corp. In addition, microcrystalline cellulose can be produced through a microbial fermentation process. Commercially available microcrystalline cellulose produced by a fermentation process includes PrimaCEL(trademark) from The Nutrasweet Kelco Company.
2. Water-soluble component
Soluble beverage component. The soluble beverage components are readily available to, and can be easily chosen by, one having ordinary skill in the art. Soluble beverage components can include coffee, tea, milk, and/or juice, any mixtures thereof. The soluble beverage components may be in liquid, solid concentrates, powder, extract, or emulsion form.
The preferred soluble beverage component for use in the flavored beverage products of the present invention is determined by the particular application of the product. For example, if the application is a coffee beverage, the soluble beverage component is, generally, coffee. For a tea or juice beverage product, the soluble beverage component is generally, tea or juice, respectively.
For example, the soluble coffee used in the coffee products of the present invention can be prepared by any convenient process. A variety of such processes are known to those skilled in the art. Typically, soluble coffee is prepared by roasting and grinding a blend of coffee beans, extracting the roast and ground coffee with water to form an aqueous coffee extract, and drying the extract to form instant coffee. Soluble coffee useful in the present invention is typically obtained by conventional spray drying processes. Representative spray drying processes that can provide suitable soluble coffee are disclosed in, for example, pages 382-513 of Sivetz and Foote, COFFEE PROCESSING TECHNOLOGY, Vol. I (Avi Publishing Co. 1963); U.S. Pat. No. 2,771,343 (Chase et al), issued Nov. 20, 1956; U.S. Pat. No. 2,750,998 (Moore), issued Jun. 19, 1956; and U.S. Pat. No. 2,469,553 (Hall), issued May 10, 1949, all of which are incorporated herein by reference. Other suitable processes for providing instant coffee for use in the present invention are disclosed in, for example, U.S. Pat. No. 3,436,227 (Bergeron et al), issued Apr. 1, 1969; U.S. Pat. No. 3,493,388 (Hair), issued Feb. 3, 1970; U.S. Pat. No. 3,615,669 (Hair et al), issued Oct. 26, 1971; U.S. Pat. No. 3,620,756, (Strobel et al), issued Nov. 16, 1971; U.S. Pat. No. 3,652,293 (Lombana et al), issued Mar. 28, 1972, all of which are incorporated herein by reference. In addition to spray dried instant coffee powders, instant coffee useful in the present invention can include freeze-dried coffee. The instant coffee can be prepared from any single variety of coffees or a blend of different varieties. The instant coffee can be decaffeinated or undecaffeinated and can be processed to reflect a unique flavor characteristic such as expresso, French roast, or the like.
Buffers. The flavored beverage products of the present invention utilize buffers, preferably stabilizing salts to improve the colloidal solubility of proteins and maintain the pH on the finished beverage of 6.2 to 7.0 for optimum stability and flavor. The disodium or dipotassium salts of citric acid or phosphoric acid are most commonly used. The use of phosphate salts is particularly desirable when the water used for the preparation of the beverage is high in calcium or magnesium.
Thickeners. Flavored beverage products according to the present invention can comprise thickening agents. These thickening agents include natural and synthetic gums, and natural and chemically modified starches. Suitable gums include locust bean gum, guar gum, gellan gum, xanthan gum, gum ghatti, modified gum ghatti, tragacanth gum, carrageenan, and/or anionic polymers derived from cellulose such as carboxymethylcellulose, sodium carboxymethylcellulose, as well as mixtures of these gums. Suitable starches include, but are not limited to, pregelatinized starch (corn, wheat, tapioca), pregelatinized high amylose content starch, pregelatinized hydrolyzed starches (maltodextrins, corn syrup solids), chemically modified starches such as pregelatinized substituted starches (e.g., octenyl succinate modified starches such as N-Creamer, N-Lite LP, TEXTRA, manufactured by National Starch), as well as mixtures of these starches. It is particularly preferred that thickening agents be predominantly made from starches and that no more than 20%, most preferably no more than 10%, of the thickener be made from gums. These thickening agents can also be incorporated into these flavored beverage products as part of the carrier for the emulsified fat on the spray dried non-foaming creamer.
Foam stabilizer. The flavored beverage products of the present invention can also include a proteinaceous foam stabilizer. Suitable proteinaceous foam stabilizers include egg white albumin (ovalbumin), whey protein, soy protein, soy protein isolate, corn protein isolate, as well as mixtures of these stabilizers. Dried egg white albumin is particularly preferred because of its ability to form better and more stable foams at relatively low concentrations. The other proteinaceous foam stabilizers (e.g., whey protein) are typically effective only at much higher concentrations than egg white albumin.
These proteinaceous foam stabilizers decrease the surface tension so as to form continuous films due to complex intermolecular interactions to prevent rupture of the foam bubbles. Basically, the foam stabilizer acts as a macromolecular surfactant that provides multiple xe2x80x9canchorxe2x80x9d or contact points at the air-water interface of the foam bubbles that are generated when the products of the present invention are mixed with water to form the beverage. Proteins with rapid adsorption and unfolding at the air-water interface produce better foams than proteins that adsorb slowly and resist unfolding at the interface. Unfolding and the ability to form thicker and more cohesive films depends on the elasticity of the protein which is further related to the flexibility of the protein in the adsorbed layer, i.e., proteins that exhibit high elasticity have very low flexibility. The greater stability of foams where egg white is used is due to the high concentration of rigid globular proteins present that have higher flexibility (i.e., caused by disulfide bonds in protein). Egg white typically has at least 40 different globular glycoproteins with ovalbumin accounting for usually about 54% of these glycoproteins.
Acid. Flavored beverage products, especially flavored instant coffee products, according to the present invention also preferably comprise an edible water-soluble acid (organic or inorganic). Suitable acids include citric acid, malic acid, tartaric acid, fumaric acid, succinic acid, phosphoric acid, as well as mixtures of these acids.
Carbonate/Bicarbonate. Flavored beverage products according to the present invention may comprise an edible water-soluble carbonate or bicarbonate (or mixture thereof) salt that evolves carbon dioxide when it reacts with the acid. Suitable carbonate or bicarbonate salts include sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium bicarbonate, as well as any mixture thereof. Sodium carbonate and bicarbonate are especially preferred when used in combination with citric acid. The reaction between the sodium carbonate/bicarbonate with the citric acid forms sodium citrate that stabilizes sodium caseinate (e.g., from the foaming and non-foaming creamer) in solution when the instant beverage (e.g., coffee) product is reconstituted in harder water.
Sweeteners. Flavored beverage products according to the present invention can further comprise sweeteners. Preferred sweeteners for use in the present invention are sugars and sugar alcohols such as sucrose, fructose, dextrose, maltose, lactose, high fructose corn syrup solids, invert sugar, sugar alcohols, including sorbitol, as well as mixtures of these sugars and sugar alcohols. In order to deliver lower levels of solids per dosage, it is particularly preferred to use a higher intensity sweetener with the sugar or sugar alcohol. These higher intensity sweeteners include saccharin, cyclamates, acesulfame K (Sunette(trademark)), L-aspartyl-L-phenylalanine lower alkyl ester sweeteners (e.g., aspartame); L-aspartyl-D-alanine amides disclosed in U.S. Pat. No. 4,411,925 to Brennan et al.; L-aspartyl-D-serine amides disclosed in U.S. Pat. No. 4,399,163 to Brennan et al.; L-aspartyl-L-1-hydroxymethylalkaneamide sweeteners disclosed in U.S. Pat. No. 4,338,346 to Brand; L-aspartyl-1-hydroxyethyalkaneamide sweeteners disclosed in U.S. Pat. No. 4,423,029 to Rizzi; and L-aspartyl-D-phenylglycine ester and amide sweeteners disclosed in European Pat. No. Application 168,112 to J. M. Janusz, published Jan. 15, 1986.; and the like and mixtures thereof. A particularly preferred sweetener system is a combination of sucrose with aspartame and acesulfame K. This mixture not only enhances sweetness, but also lowers the level of solids that is delivered in preparing the beverage.
Milk Solids. Milk solids can also be included in the flavored beverage products, according to the present invention. These milk solids can be prepared by drying milk to produce a mixture of the proteins, minerals, whey and other components of milk in a dry form. These solids can include butterfat solids and cream powder but are preferably low-fat dry milk and non-fat milk solids, i.e., the solids derived from milk that has had the fat removed. Any commercial source of non-fat or other milk solids can be used. Dry mixes used to prepare ice cream, milk-shakes, and frozen desserts can also be included in these flavored beverage products. These dry mixes provide an especially creamy, rich mouthfeel to the coffee beverage prepared when the flavored instant coffee products of the present invention are mixed with water.
Processing Aids. Optional ingredients in the beverage products of the present invention are processing aids, including flow aids, anti-caking agents, dispersing aids, and the like. Particularly preferred are flow aids such as silicon dioxide and silica aluminates. Starches, aside from the thickening agents, can also be included to keep the various ingredients from caking.
Vitamins and Minerals.
Flavored beverage products according to the present invention can further comprise various vitamins and minerals. Preferred vitamins and minerals for use in the present invention include Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B9, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Vitamin D, Vitamin K, Calcium, Iron, Magnesium, Iodine, Zinc, and mixtures thereof.
All vitamins and minerals, whether soluble or insoluble in their native state, shall be calculated as belonging to the soluble beverage component fraction of the present invention. In preferred embodiments of the present invention the soluble beverage component comprises from about 0.1% to about 5% of a vitamin and/or mineral mix.
3. Flavorants
Flavored beverage products of the present invention typically include a flavorant(s) other than those inherently present in the soluble beverage component. The flavored component may be found in either the water-soluble component or the water-insoluble component, or both. Preferably, such flavors are obtained from encapsulated or liquid flavors. These flavors can be natural or artificial in origin. Preferred flavors, or mixtures of flavor, include almond nut, amaretto, anisette, brandy, cappuccino, mint, cinnamon, cinnamon almond, creme de menthe, Grand Mariner(copyright), peppermint stick, pistachio, sambuca, apple, chamomile, cinnamon spice, creme, creme de menthe, vanilla, French vanilla, Irish creme, Kahlua(copyright), mint, peppermint, lemon, macadamia nut, orange, orange leaf, peach, strawberry, grape, raspberry, cherry, coffee, chocolate, cocoa, mocha and the like, and any mixtures thereof; as well as flavorant/aroma enhancers such as acetaldehyde, herbs, spices, as well as any mixtures thereof.
4. Water
Up to 95%, (generally from about 80 to about 95%) water may be added to the flavored beverage products components of the present invention. Particularly with ready-to-drink formulations, water is added to the composition up to 80%, preferably up to 95%. Water is generally not added to the instant formulations by the manufacturer. Water or other liquid is generally not added to instant beverages except as part of the soluble beverage component.
5. S/I Ratio, I/S Ratio, and I/V Ratio
The beverage products of the present invention, (especially preferred are instant coffee products), can deliver a creamy, rich, preferably foamy, beverage with a clean, improved mouthfeel and thickness without xe2x80x9csliminessxe2x80x9d or xe2x80x9cstringinessxe2x80x9d, as well as a higher flavor impact, at a lower dosage of solids (5-10%, preferably 6.5-8.5%, and more preferably 7.5%). This is achieved by formulating said beverage products so that (1) the level of finely dispersed water-insoluble components in the product is such that the ratio of (a) water-soluble to water-insoluble components (S/I) is about 3.3 or less, or (b) the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater, preferably at least 0.40 or greater and most preferably between about 0.40 and about 0.80; and/or (2) the level of water-insoluble components per unit volume (I/V), is at least about 0.019 grams per cubic centimeter.
C. Flavored Instant Beverage Products and Method for Making
The instant flavored beverage products of the present invention comprise: a water-insoluble component, a water-soluble component, and, optionally, a flavorant. Said water-insoluble component has particles with a mean particle size diameter of from about 0.1 to about 3.0 microns, preferably from about 0.4 to about 2.0, microns and includes: (1) from about 3 to about 40%, preferably from about 5 to about 30%, most preferably from about 8% to about 25%, of a microparticulate component; (2) from about 0 to about 5%, preferably from about 1.0 to about 3.0%, of a microcrystalline cellulose; (3) from about 0.0% to about 40%, preferably from about 3 to about 40%, of a fat/oil component; and (4) from about 0.0% to about 3%, preferably from about 0.1 to about 3%, emulsifier. Said water-soluble component includes: (1) from about 1 to about 40%, preferably from about 5 to about 20%, soluble beverage component; (2) from about 0.05 to about 25%, preferably from about 1.0 to about 15%, of a thickener; (3) optionally from about 1 to about 20%, preferably from about 4 to about 15%, of a foaming creamer; (4) optionally from about 0.1 to about 20%, preferably from about 0.5 to about 10%, of a proteinaceous foam stabilizer; (5) optionally from about 0.1 to about 5%, preferably from about 0.5 to about 3%, of the edible acid; (6) optionally from about 0.1 to about 5%, preferably from about 0.5 to about 3%, of the carbonate/bicarbonate salt; (7) optionally an effective amount of a sweetener; (8) optionally up to about 20% milk solids. At least one of the water-soluble and water-insoluble components preferably includes an effective amount of a flavorant. The ratio of water-soluble to water-insoluble components is about 3.3 or less, preferably from about 1.5 to about 2.5 (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater, preferably from about 0.400 to about 0.667), or the insoluble component per unit volume of the product is at least about 0.019 g/cc, preferably at least 0.022 g/cc.
The preferred method for preparing the flavored instant beverage products of the present invention is to dry blend the water-insoluble and water-soluble components together in a paddle, drum, screw, plough type mixer, or the like to provide the final instant coffee product.
One preferred method for preparing the flavored instant coffee products of the present invention is to dry blend the water-insoluble and water-soluble components together and then agglomerate the mixture, preferably by steam agglomeration. It has been found that steam agglomeration of this mixture increases rate of solubility of resulting flavored instant beverage product, as compared to a flavored instant beverage product where only a portion of this mixture is agglomerated. See U.S. Pat. No. 5,433,962 (Stipp), issued Jul. 18, 1995 (herein incorporated by reference for suitable methods for performing steam agglomeration).
Another preferred method for making the flavored instant beverage products of the present invention involves a special blend of emulsifiers as wetting agents; said special blend includes lecithin, propylene glycol, ethoxylated mono and diglycerides, and a sucrose fatty acid ester, combined with maltodextrin and water to make a binder solution. The wetting agents are at about 0.20 to about 0.33%, preferably about 0.27%, dry basis of the finished product. The ethoxylated mono and diglycerides, the lecithin, and the propylene glycol together comprise from about 0.1% to about 0.3%, preferably about 0.2%, dry basis of finished product. The lower sucrose fatty acid esters is from about 0.01% to about 0.04%, preferably about 0.02% dry basis. The binder solution is sprayed onto a previously mixed flavored instant beverage product base in a high intensity agglomerator, for example, a Schugi type agglomerator. The particle size is increased and the binder solution with the wetting agents is added as the particles are formed so the wetting agents are thoroughly mixed inside of the newly formed granule.
After the desired particle size is reached, the granule is dried in a fluid bed dryer to remove the excess water used during the agglomeration step. To preserve flavor during the drying, the inlet air temperature is preferably kept below 160xc2x0 F.
The particle size of the granule is manipulated using standard screening operations to essentially between 20 and 600 microns. It is generally more preferred that a minimum of about 60% of the granules have a size greater than about 212 microns, and a maximum of about 2% have a particle size greater than about 600 microns.
The sized granule is finally combined in an admix with flavor, foaming ingredients, and processing aids to complete the product. It has been found this process provides a more dense product with better consumer dissolvability than previously known when compared to steam agglomeration.
D. Flavored Drinkable Beverages and Their Preparation
The ready-to-drink flavored beverage products of the present invention comprise: a water-insoluble component, a water-soluble component, flavorants, and, optionally, water. Said water-insoluble component has particles with a mean particle size diameter of from about 0.1 to about 3.0, preferably from about 0.4 to about 2.0, microns and includes: (1) from about 0.20 to about 8.0%, preferably from about 0.30 to about 5.0%, preferably from about 0.35 to about 2.50%, of a microparticulate component; (2) from about 0 to about 0.70%, preferably from about 0.075 to about 0.35%, of a microcrystalline cellulose; (3) from about 0.0% to about 5.0%, preferably from about 0.2% to about 5.0%, of a fat component; (4) from about 0.0% to about 0.2%, preferably from about 0.004 to about 0.2% of an emulsifier blend. Said water-soluble component includes: (1) from about 0.075 to about 5.0%, preferably from about 0.35 to about 2.5%, soluble beverage component; (2) up to about 3.0%, preferably from about 0.05 to about 2.0%, of a thickener; (3) optionally an effective amount of a sweetener; (4) optionally up to about 3.0% milk solids. The ready-to-drink flavored beverage comprises from up to about 95%, water, preferably from about 80 to about 95% water.
The ratio of water-soluble to water-insoluble components is about 3.3 or less, preferably from about 1.5 to about 2.5 (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater, preferably from about 0.400 to about 0.667), or the insoluble component per unit volume of the product is at least about 0.019 g/cc, preferably at least 0.022 g/cc.
The preferred method for preparing the ready-to-drink flavored beverage products of the present invention is as follows: The fat and emulsifiers are dry blended together and heated until all the fat has been melted. Hot water is added to the oil/emulsifier blend and mixed with a high shear mixer to form the proper emulsion. The water-soluble components including the beverage soluble solids, the thickener, and optionally the sweetener and milk solids are added while the high shear mixing continues. The microparticulate component is added to the mixture with continued agitation, and the emulsion/dispersion is homogenized in a two stage APV Gaulin homogenizer at pressures ranging from 500/2500 psi to 1000/4600 psi.
Method for Measuring Particle Size of Protein/Stabilizer Particles
The particle size distribution of the water-insoluble components of the beverages of the present invention is measured using a laser scattering system, Horiba LA900 (Horiba, Calif.). Two types of distributions are used to properly define particle size. First, the Volume Distribution is used to follow structural changes and the effect of large particles in small number; this Volume Distribution usually results in a bimodal (some times trimodal) curve. Second, Number Distribution is used to measure the number of particles of a given median particle size. Typically, the Number Distribution results in a single peak which is properly characterized by its median. For median particle size below 0.5, there is no significant difference between median and mean particle size. However, we prefer to use median particle size to account for proper description for cases which depart from normal distribution. 1 to 2 ml samples are prepared according to the procedures recommended by the equipment manufacturer.

Fortified beverages with improved texture and flavor impact at lower dosage of solids


A BiCMOS output driver for a transceiver circuit has a pull-up/pull-down circuit with CMOS transistors supplying base current to bipolar pull-up/pull-down transistors. In its quiescent state, the CMOS transistors draw no current. A current mirror circuit comprising a pair of bipolar transistors sized to be a fraction of the pull-up/pull-down transistors is coupled between the input and output of the pull-up/pull-down circuit to prevent exceeding a predetermined current. A speed up circuit comprising CMOS transistors coupled between ground and the base of the bipolar pull-up/pull-down transistors to speed up the shut off of the transistors.

A transceiver is an electrical device for sending and receiving electrical signals, in particular signals representative of data in a digital format. A transceiver is disposed at the interface between one system or device and a transmission line coupled to another system or device. For example, a transceiver is used at the output of a computer to transmit the computer output over a wire to a peripheral device, such as a video display terminal or a printer. Many systems that have a central processing unit or microprocessor or microcomputer use transceivers. Such systems may be computers, telephone systems, disk drives, automotive control systems and other industrial system. The transmission line connectible to the transceiver may be a ribbon, coaxial cable or a twisted pair of wires. The latter transmission line is typically coupled to a transceiver that conforms to the RS 485 interface standard.
A transceiver comprises two parts, a driver and a receiver. The driver has an input coupled to the output of a system, typically at the serial output of a UART (universal asynchronous receiver transmitter) device. The UART device converts the normal parallel data bits on a computer bus to a stream of serial bits. That serial stream of bits forms the input signal to the driver circuit of a transceiver. The driver circuit converts the logic level signal of the input to a level compatible with the transmission line. For example, the driver may convert a TTL, ECL or CMOS logic level signal to an RS 485 signal having a differential voltage equal to or greater than 1.5 volts and capable of driving a 54 ohm load.
Prior art driver circuits have been integrated onto a single semiconductor substrate using only bipolar transistors. Such devices have high speed and high drive capability but also consume large amounts of power even when no signal is being driven. Bipolar transistor circuits usually have bias current sources that power the bipolar transistors even when no signal is being driven. In addition, the number of transceivers that could be integrated onto a single semiconductor substrate has been limited by the power consumption of the bipolar transistors. At present, no more than four RS485 type transceivers can be integrated onto a single substrate, but it is desirable to increase the density of integration by adding more, high drive, high speed bipolar drive circuits to the transceiver substrate.
One solution to the power consumption problem has been to use only CMOS transistors in the driver circuit. However, pure CMOS circuits have several limitations. One is component breakdown voltage. CMOS devices simply cannot handle the voltage ranges of input signals to achieve an acceptable range of common mode operation. Common mode operation is a measure of driver performance.
Accordingly, there exists a long felt need for a transceiver with a driver having low power consumption in its quiescent state, a high common mode operation, and high speed.

High speed, low power high common mode range voltage mode differential driver circuit


A rotary turbine bypass valve comprises a valve chamber positioned at a junction of an inlet port, an outlet port and a bypass port, the inlet port configured for fluid communication with a flow of exhaust gas from an engine, the outlet port configured for fluid communication with an inlet of a turbine, and the bypass port configured for fluid communication with an exhaust aftertreatment device; and a valve rotor supported for rotation, about a valve axis, within the valve chamber. The valve rotor is rotatable about the valve axis between a first position in which the valve rotor permits gas flow through the bypass port and a second position in which the valve rotor blocks gas flow through the bypass port. The valve rotor is eccentric such that it includes a seal portion which is a portion of the valve rotor within the valve chamber which is furthest radially spaced from the valve axis; and as the valve rotor moves from the first position to the second position the seal portion moves towards the bypass port such that the radial separation between the valve rotor and the bypass port decreases to a minimum when the valve rotor is in the second position in which the seal portion is adjacent the bypass port.

Turbines are well known devices for converting the kinetic energy within a flowing gas into useful work. In particular, known turbines convert the kinetic energy of flowing gas into rotation of a rotor (or turbine wheel) of the turbine. The rotation of the rotor may be transmitted by a suitable linkage to any device suitable for doing useful work. Examples of such device include a power generator (such that the turbine forms part of a power turbine) and a compressor (such that the turbine forms part of a turbocharger).
As is well known in the art, turbochargers function by their turbine receiving exhaust gas from an internal combustion engine and consequently rotating a turbine wheel of the turbocharger so as to drive rotation of a compressor wheel. The compressor wheel draws in gas and pressurises it so that the gas output by the compressor is at an elevated pressure (or boost pressure) as compared to that at the inlet of the compressor. The output of the compressor of the turbocharger (i.e. the gas at boost pressure) can be fed to an inlet of the internal combustion engine of which the turbocharger forms part.
In some applications of turbine, a turbine bypass valve may be required to enable exhaust gas produced by the engine to which the turbine is attached to bypass the turbine so it flows to an exhaust aftertreatment system of the engine without passing through the turbine.
Known turbine bypass valves can be difficult to manufacture to the required tolerances and therefore expensive.
One known type of turbine bypass valve is a rotary valve. A rotary valve includes a housing defining a valve chamber positioned at a junction of an inlet port, an outlet port and a bypass port. A valve rotor is supported for rotation in the valve chamber. The valve rotor is rotatable about a valve axis between a first position in which the valve rotor permits gas flow through the bypass port and a second position in which the valve rotor blocks gas flow through the bypass port.
Known rotary valves can suffer from leakage problems, whereby gas leaks past the valve rotor to the bypass port, thereby reducing the amount of gas which reaches the turbine and hence reducing the performance of the system.
In addition, some known rotary valves suffer from sticking, whereby the valve rotor contacts the housing, particularly when the valve rotor is in the second position. The fact that the valve rotor contacts the housing means that, in extreme cases, particularly under the influence of heat, the valve rotor may jam. In less extreme cases the valve rotor may foul against the housing. This may lead to excessive wear of the valve (and, hence, potentially sealing issues) and/or additional load placed on the actuator used to actuate the valve rotor. Such additional load may lead to premature failure of the actuator and/or failure of the actuator to control the valve rotor correctly.
There exists a need to provide an alternative turbine bypass valve which overcomes one or more of the disadvantages of known bypass valves whether set out above or otherwise. Additionally, there is a need for an alternative turbine bypass valve.


A process for the manufacture of an olefin oligomer, comprising the steps of polymerizing an olefin monomer in the presence of boron trifluoride and a boron trifluoride-alcohol complex as catalysts, to prepare a first oligomerization product, and then carrying out one of following steps (a) to (c): (a) removing boron trifluoride from the above first product by (i) placing the product under a reduced pressure, (ii) blowing an inert gas into the product, or (iii) heating the product at a relatively low temperature, to thereby prepare a second oligomerization product, and then subjecting the second product to a precipitation treatment to separate the boron trifluoride-alcohol complex therefrom, (b) heating the above first product at a relatively elevated temperature to recover boron trifluoride, or (c) centrifuging the above first product to recover the boron trifluoride-alcohol complex. These steps allow the catalysts to be recovered while maintaining the activity thereof at a desired level.

1. Field of the Invention
The present invention relates to a process for the manufacture of an olefin oligomer, particularly, an olefin oligomer suitable for use as synthetic lubricant base fluids wherein catalysts can be recovered while maintaining the activities thereof.
2. Description of the Related Art
An olefin oligomer prepared by polymerizing an olefin, particularly an alpha-olefin having 6 to 12 carbon atoms, is useful as synthetic lubricant base fluids.
In a known process for the production of such an alpha-olefin oligomer, the polymerization is carried out by using boron trifluoride and a boron trifluoride-alcohol complex as catalysts. Reference is made to Japanese Examined Patent Publications (KOKOKU) No. 59.53244, No. 60-37159, and No. 61-326, and U.S. Pat. No. 3,382,291 and U.S. Pat. No. 3,780,128.
The above conventional process for the production of the olefin oligomer using the above-mentioned catalysts is widely used, because not only the oligomer can be obtained in a high yield, but also the reaction can be controlled to obtain a desired oligomer, and the like.
In the above conventional process, however, the polymerization product is treated by adding an alkaline or water to deactivate and discard the catalysts. Hitherto, there was no satisfactory process for recovering the catalysts. For example, this can be done by allowing the polymerization product to stand, whereby the catalysts are separated therefrom and recovered. However, the product must be allowed to stand for a long time, and the activity of the recovered catalysts is lowered.

Process for manufacture of olefin oligomer


A balloon catheter and its pilot balloon system visually indicate the state of the inflation of a balloon placed in a human body. The small pilot balloon is conveniently manufactured by blow molding utilizing substantially the same material and has substantially the same structure as the main balloon. The pilot balloon is useful for a catheter with balloon or a tube with cuff where the balloon or the cuff is made of a very resilient material. The preferred material is a blend of composition having certain properties comprising styrenic thermoplastic elastomer and polyolefin.

1. Field of the Invention
The present invention is directed to balloon catheters and systems for monitoring the inflation of balloon catheters. The invention is also directed to materials and methods used to manufacture balloon catheters.
2. Discussion of the Background
Many kinds of catheters with balloons, including urethral Foley catheters, embolectomy catheters, gastrostomy tubes, endotracheal tubes and tracheotomy tubes, are widely utilized in clinical applications. The balloons are used as inflatable retention devices or for closing ducts and passageways in the human body. These catheters have been manufactured using various materials including natural rubber, silicone rubber, polyurethane, nylon, and plasticized polyvinyl chloride. The inflation status of the main balloon (the term main balloon is sometimes used to clearly distinguish the main balloon from the pilot balloon) in the body is usually detected by the pressure sensed between two fingers at the pilot balloon which is in air tight connection with the main balloon and is located outside the human body. The thickness of the wall of the pilot balloon usually has not allowed visual indication of the inflation status of the main balloon. A pressure gauge is available to indicate the inflation pressure of the balloon of an endotracheal tube, but is not widely used in clinical situations because the pressure gauge is cumbersome and obstructs operations on the patient.
The endotracheal tube, the main tube, or the shaft and the balloon are generally made of flexible polyvinyl chloride. When an endotracheal tube is used for mechanical ventilation during anesthesia with nitrous oxide, the balloon placed in the trachea is known to gradually increase in the degree of its inflation and in its pressure because of the diffusion of nitrous oxide into the balloon caused by the difference of partial pressure across the balloon membrane. The increase in the pressure of the balloon may injure the tracheal tissue pressed by the balloon because of blockage of the blood micro-circulation in the tissue. Thus, frequent regulation of the inflation pressure is needed by using a pilot balloon.
A product, called the Brandt system, which has a large pilot balloon with a thin wall membrane to diffuse out the nitrous oxide into the air, is marketed by Mallinckrodt, but the endotracheal tube with this system is not widely used because of the difficulties in using the large pilot balloon.
Another product called the Lanz system, which was developed to automatically control the pressure of the balloon with a large pilot balloon made of a material with an early yield point at the stress-strain curve, is marketed by Mallinckrodt but is not widely used either, because of the difficulties caused by its large size. Flexible polyvinyl chloride has excellent mechanical properties for disposable medical products, but has less balloon elasticity and has problems with plasticizers and the generation of dioxines during improper incineration.
It has previously been proposed in Patel, U.S. Pat. No. 4,335,723, to make a catheter having a balloon made of thermoplastic elastomer composition comprising block copolymer (Kraton G-61650 or G-1652) in the form of end blocks of polystyrene and elastomeric center block of saturated hydrocarbon polymer, mineral oil, polypropylene and antidegradants. It is disclosed in this patent that the balloon can be made by injection molding or by blow molding a tube of the desired dimension and wall thickness, which is cut to length to provide a collar or sleeve capable of being slipped over the shaft or tube of the catheter and capable of being bonded thereto along the margins of the collar or sleeve by an appropriate adhesive. However, this patent did not disclose the composition of thermoplastic elastomer suitable for the blow molding of thin walled balloons and did not provide ways to manufacture thin walled balloons which would inflate evenly under a low pressure that is safe to the tissue of the trachea.
Inflatable cuff-type catheters were recently developed utilizing alternative materials to flexible polyvinyl chloride or thermoplastic elastomer compositions similar to that disclosed by the above patent. A thin walled balloon was successfully blow molded and bonded to a shaft. The balloon was inflated at a low pressure safe to the tissue of trachea. However, the inflation status of the balloon, invisible from the outside of the human body, was impossible to detect by the conventional pilot balloon, because the composition of the balloon was very resilient and the inflation pressure was low as long as the wall of the balloon was not unreasonably thick.
Balloon or cuff pressure indicators are known from Bruner, U.S. Pat. No. 4,016,885, and Elam, U.S. Pat. No. 4,134,407. The former patent proposed the use of an open-ended spring wound at the mid-section of the pilot balloon to allow the spring to expand to show the gas pressure or the expansion of the balloon. The latter patent proposed an elastomer pilot balloon housed in a rigid cage having a plurality of windows to indicate the state of inflation and the pressure of the internal main balloon. These patents have disclosed a pilot balloon with an inner shaft but have not considered the similarity of materials of the balloon and the pilot balloon and have not disclosed a composition to enable the blow molding of balloons.
It is an object of this invention to provide a pilot balloon assembly for a safer balloon catheter, in which the pilot balloon assembly can visually indicate the inflation status of a main balloon made of very resilient material.
According to the present invention, the above and other objects are addressed by providing a small pilot balloon which visually indicates the status of the inflation of the main balloon in the human body. The small pilot balloon inflates similarly to the main balloon. The pilot balloon is conveniently manufactured of substantially the same material and has substantially the same structure as the main balloon based on the discovery that a thin walled balloon can be manufactured by blow molding if the material has certain properties. The size of the pilot balloon, which is easily measurable with an attached scale, is proportional to the size of the balloon in the body.
This invention is useful for a catheter with a balloon or a tube with a cuff, especially as an endotracheal tube where the balloon or the cuff is manufactured from a patient friendly resilient material which includes a blend of hydrogenated styrenic thermoplastic elastomer of styrene-isoprene/butadiene-styrene block copolymer with polyethylene/polypropylene as a preferred material.


A fuel cell system is disclosed. A fuel cell stack is in fluid communication with a reformer. An air conditioning system is in fluid communication with the reformer. Methods of making and using a fuel cell system are also disclosed.

A fuel cell is an energy conversion device that generates electricity and heat by electrochemically combining a gaseous fuel, such as hydrogen, carbon monoxide, or a hydrocarbon, and an oxidant, such as air or oxygen, across an ion-conducting electrolyte. The fuel cell converts chemical energy into electrical energy. A fuel cell generally consists of two electrodes positioned on opposite sides of an electrolyte. The oxidant passes over the oxygen electrode (cathode) while the fuel passes over the fuel electrode (anode), generating electricity, water, and heat. There are several types of fuel cells, including proton exchange membrane (PEM) fuel cells and solid oxide fuel cells (SOFC).
In a typical SOFC, a fuel flows to the anode where it is oxidized by oxygen ions from the electrolyte, producing electrons that are released to the external circuit, and mostly water and carbon dioxide are removed in the fuel flow stream. At the cathode, the oxidant accepts electrons from the external circuit to form oxygen ions. The oxygen ions migrate across the electrolyte to the anode. The flow of electrons through the external circuit provides for consumable or storable electricity. However, each individual electrochemical cell generates a relatively small voltage. Higher voltages are attained by electrically connecting a plurality of electrochemical cells in series to form a stack.
The fuel cell stack also includes conduits or manifolds to allow passage of the fuel and oxidant into and byproducts, as well as excess fuel and oxidant, out of the stack. Generally, oxidant is fed to the structure from a manifold located on one side of the stack, while fuel is provided from a manifold located on an adjacent side of the stack. The fuel and oxidant are generally pumped through the manifolds and introduced to a flow field disposed adjacent to the appropriate electrode. The flow fields that direct the fuel and oxidant to the respective electrodes, typically create oxidant and fuel flows across the electrodes that are perpendicular to one another.
The long term successful operation of a fuel cell depends primarily on maintaining structural and chemical stability of fuel cell components during steady state conditions, as well as transient operating conditions such as cold startups and emergency shut downs. The support systems are required to store and control the fuel, compress and control the oxidant and provide thermal energy management. A fuel cell can be used in conjunction with a reformer that converts a fuel to hydrogen and carbon monoxide (the reformate) usable by the fuel cell. Three types of reformer technologies are typically employed (steam reformers, dry reformers, and partial oxidation reformers) to convert hydrocarbon fuel (methane, propane, natural gas, gasoline, etc) to hydrogen using water, carbon dioxide, and oxygen, respectfully, with byproducts including carbon dioxide, carbon monoxide, and water, accordingly.
The fuel cell system is dependent upon the reformate created. Steam processing of fuels is efficient since it produces a greater amount of fuel per unit of pre-reformed fuel than the partial oxidation reformer. However, storage of water for supply to the fuel cell system requires a large amount of space, additional weight, and time-consuming maintenance.
The drawbacks and disadvantages of the prior art are overcome by water recovery for a fuel cell system.
A fuel cell system is disclosed. A fuel cell stack is in fluid communication with a reformer, which is in fluid communication with an air conditioning system.
A method of making a fuel cell system is also disclosed. The method comprises disposing a reformer in fluid communication with a fuel cell stack and disposing an air conditioning system in fluid communication with the reformer.
A method of using a fuel cell system is also disclosed. The condensate from an air conditioning system is directed to a reformer. The reformer is operated to produce a reformate and the reformate is utilized in a fuel cell stack to produce electricity.
A fuel cell system is disclosed. The fuel cell system comprises a means for producing electricity from a reformate, a means for producing the reformate from a condensate, and a means for producing the condensate from air.
A fuel cell system is disclosed. The fuel cell system comprises a proton exchange membrane fuel cell stack and an air conditioning system in fluid communication with the proton exchange membrane fuel cell stack.
A method of using a fuel cell system is disclosed. The method comprises producing a condensate in an air conditioning system and hydrating a proton exchange membrane fuel cell with at least a portion of the condensate.
The above described and other features are exemplified by the following figures and detailed description.

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