Solae, LLC

The Boeing Company

Other

Navpreet Singh

Michael D McInnis

Payal Shah

Timothy McNally Mitchell

Charles W Monagle

Donald E Dillenburg

Shahram Nameni

Everett D Brown

Carmen M Darland

Helge S Pedersen

Bernard F Szuhaj

Arthur H Konwinski

Anthony Irwin

Leo Kelly

Michael D Mcinnis

Michael Mcinnis

A system includes server that performs operations including obtaining, from sensors, measurements of physical parameters related to electrical power transmission and data transfer corresponding to a Broadband over Power Line (BPL) data links and a multi-use power interface configured to be electrically and communicatively coupled to a vehicle via the BPL data links. The operations also include receiving identification and location information, and a timestamp associated with a connector of the multi-use power interface, and then storing the measurements, the identification and location information, and the timestamp. The operations further include detecting a change of the connector, and identifying trends in parameters by comparing the measurements and the identification and location information to historical data. The operations also include predicting, based on correlating the identified trends to the detected change, a pending failure of a network or electrical component, and transmitting an alert indicating the pending failure to a stakeholder.

Predictive analytics for broadband over power line data

A system includes a multi-use power interface configured to be electrically and communicatively coupled to a vehicle via Broadband over Power Line (BPL) data links. The system also includes sensors configured to collect power quality data and load management data for the BPL data links and the multi-use power interface. The multi-use power interface includes a user interface, a processor, and a memory having instructions stored thereon that, when executed by the processor, cause the multi-use power interface to perform operations. The operations include receiving power quality data and load management data from the sensors. The operations also include determining, based on the received data, functional health statuses of the multi-use power interface and the BPL data links. The operations further include transmitting the functional health statuses, the power quality data, and the load management data to a data store, and indicating, in the user interface, the functional health statuses.

Systems and methods for monitoring and analyzing broadband over power line data

A system for allocating wireless frequency spectrum is provided. The system may include one or more location tags attached on one or more foreign network devices and domestic network devices, one or more real-time location tracking system configured to detect the one or more location tags, and at least one control unit in communication with at least one domestic network device. The control unit may be configured to query one or more proximity policies associated with the foreign network devices and the domestic network devices, apply a modified network configuration to one or more of the domestic network devices when at least one associated proximity policy is discovered, and restore a default network configuration, or setting the modified network configuration as a new default network configuration, to the one or more of the domestic network devices when the discovered proximity policy is no longer effective.

Real-time location system network policy configuration control of fixed and mobile elements

A system and method is described for automated system health status determination, performance calibration, and configuration of a plurality of wireless identification (wireless ID) transceivers (or receivers) to prevent cross-receptions of wireless ID tags in adjacent wireless signal reception areas. Test wireless ID tags are positioned within the wireless signal reception area associated with each of the wireless ID antennas. The configuration parameters for each wireless ID transceiver are adjusted until only data from test wireless ID tags within the wireless signal reception area of the wireless ID antennas associated with that wireless ID transceiver are received by that wireless ID transceiver. Each wireless ID transceiver is configured with the configuration parameters that result in only data from the test wireless ID tags within the wireless signal reception area of the wireless ID antennas associated with that test wireless ID transceiver being received by that wireless ID transceiver.

System and method for automated calibration of wireless identification device location determination equipment

Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the processes describe herein are suitable for use in numerous food products, including soymilk.

Process for making soy protein products having reduced off-flavor

A Bowman-Birk Inhibitor Concentrate (BBIC) that has a high protein content. The BBIC is made from conventional soybeans using ultrafiltration, without acid or alcohol extraction or acetone precipitation.

Bowman-Birk inhibitor soy protein concentrate composition

A soy protein isolate that has increased amounts of isoflavones and saponins and a high Nitrogen Solubility Index ('NSI') is produced by a process that involves ultrafiltration and the avoidance of isoelectric precipitation. The soy protein isolate has at least about 90.0 wt. % protein of total dry matter; an isoflavone content of at least about 1.0 mg/g isoflavones of total dry matter; a Nitrogen Solubility Index ('NSI') of at least about 75%; and wherein a solution of about 12.0 wt. % of the soy protein isolate in water at a temperature of about 22&#xb0; C. has a viscosity of less than about 500 centipoise (cp). The isolate is high in saponins and has at least 2.0 mg/g soyasapogenols. The process for producing the soy protein isolate involves removing fiber from a defatted soybean material and obtaining liquor that is subsequently pasteurized. Next, sugars and other small molecular weight components are removed from the liquor using membrane separation with diafiltration while retaining isoflavones and saponins and the resulting retentate is subjected to pasteurization, and optionally spray dried.

Process for producing a high solubility, low viscosity, isoflavone-enriched soy protein isolate and the products thereof

A Bowman Birk Inhibitor (BBI) concentrate including at least 50% soy protein by weight of dry matter; and a chymotrypsin inhibitor activity level of at least 200 milligrams of chymotrypsin inhibited per gram of dry matter of product. A method of making a BBI concentrate including the steps of providing acid extracted solubles from a defatted soybean material; mixing acetone with the acid extracted solubles to form a precipitate mixture; separating the precipitate from the mixture of acetone and acid extracted solubles; diluting the separated precipitate with water to form an aqueous solution; ultrafiltering the aqueous solution to obtain a retentate. The defatted soybean material may be defatted soybean flakes or flour. The step of providing acid extracted solubles includes slurrying the defatted soybean flakes with water to form slurry, adjusting the pH of the slurry to 4.0 to 6.5 using hydrochloric acid and separating the solubles from the slurry.

Bowman-birk inhibitor concentrate product and process

A soy protein material having a very low isoflavones content and a high saponins content is produced by a process that involves removal, by adsorption, of isoflavones from a soy protein material obtained by removing fiber from soy flour or flakes. The soy protein material also has a high Nitrogen Solubility Index ('NSI'). The low isoflavones, high saponins soy protein material has at least about 55.0 wt. % protein, less than about 200 &#x3bc;g/g isoflavones of total dry matter and at least about 1000 &#x3bc;g/g soyasapogenols of total dry matter. The process for producing the low isoflavones, high saponins soy protein material involves removing fiber from a defatted soybean material and obtaining a liquor that is subsequently pasteurized. Next, sugars and other small molecular weight components are optionally removed from the liquor using membrane separation to increase the protein content of the final material. The resulting liquor or retentate is subjected to adsorptive removal of isoflavones, and is optionally pasteurized and spray dried.

Low isoflavones, high saponins soy protein product and process for producing the same

A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-digestible oligosaccharides from protein, while retaining isoflavones and saponins with protein. The soy protein concentrate with a low non-digestible oligosaccharide and high isoflavone and saponin content is useful as a milk substitute and in drink mixes as well as an ingredient in other nutrition and health products.

Process for manufacturing a soy protein concentrate having high isoflavone content

A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible signs of the injected brine. When included in gel-based food products such as meat analog formulas, the protein product is capable of forming the desired gel structure, such as firm, sliceable meat-like pieces.

Gelling vegetable protein

Soy protein concentrate having high isoflavone content and process for its manufacture

A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy flour and aggregates its low molecular weight proteins into high molecular weight proteins without using aqueous alcohol to modify the structure of the protein.

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Fort Wayne, IN, United States of America

Navpreet Singh