1. A procedure for obtaining nopal based foodstuffs andor other vegetables characterized by a different color andor nutritional profile starting by a) mixing nopal flour andor other vegetable flours with other cereals, andor legumes, andor oilseed flours in any of its forms or their secondary products, andor tubers, tubers flours or their secondary products in the fabrication of products such as long andor short pasta, wheat flour tortillas, any product fabricated with nixtamalized corn flour andor fresh nixtamalized (masa), bakery products that have been leavened with chemical leavening agents, breakfast cereals andor snacks elaborated by thermoplastic extrusion method or related, compound mixes, or compound flours (mixes) for fabrication of any or the aforementioned products; mixing nopal flour andor other vegetables with cereal flours andor legumes andor oilseeds andor tubers andor the secondary products of the above mentioned products, substituting water (if included in the process) by liquefied nopal andor other liquefied vegetbles in the elaboration of any product mentioned in paragraph a; substituting water, partially or totally, if included in the process, by liquefied nopal andor other liquefied vegetables, in the elaboration of any product mentioned; by partial or total substitution of grain flours, tubers, or secondary products from these, by nopal flour andor other vegetable flours, in products used for \u201cbreading\u201d meats, fish and seafood, vegetables andor any other product; cutting dehydrated nopal in a special manner, and seasoning or not, to obtain a low calorie snack.
2. A procedure for obtaining foodstuffs based on nopal andor other vegetables, characterized by mixing nopal flour andor liquefied nopal with other cereal, legumes andor oleaginous flours, or its secondary products, bakery fermented products may be elaborated having a color and nutritional profile different containing nopal flour andor liquefied nopal andor other vegetable flours andor juice or other liquefied vegetables; among these products several can be mentioned like leavened bread as French loaves, pizza base, croissants, Arab bread and including saltine and cracker type cookies; within this category we also claim production of premixes enriched with nopal flour andor other vegetable flours andor liquefied nopal andor other liquiefied vegetables.
3. A procedure for obtaining foodstuffs based on nopal andor other vegetables, as described in claim 1, characterized by the viability to fabricate and elaborate bakery products that have been leavened with chemical leavening agents of baking powders containing nopal flour andor liquefied nopal andor other vegetable flours andor juice from other liquified vegetables; among these products are products leavened with chemical leavening agents like sweet and salted cookies, cakes, hotcakes, muffins, biscuits, corn bread and related products.
4. A procedure for obtaining foodstuffs based on nopal andor other vegetables, as described in claim 1, characterized by the viability to fabricate and elaborate nixtamalized products; fried andor without frying, with a different color and nutritional profile that contains nopal flour andor liquefied nopal andor other vegetable flours andor juice or other liquefied vegetables; among these products are table tortillas, fritos, tamales, tostadas and related products elaborated with nixtamal andor nixtamalized flours, These products may also contain legume flour tubers, oilseed flours, or their secondary products.
5. A procedure for obtaining foodstuffs based on nopal andor other vegetables; as described in claim 1; characterized by the viability to fabricate and elaborate long andor short pasta (soups) natural or fast cooking with a different color and nutritional profile; containing nopal flour andor liquefied nopal andor other vegetable flours andor juice u other liquefied vegetables. These products may also contain legume flour tubers, oilseed flour, or their secondary products.
6. A procedure for obtaining foodstuffs based on nopal andor other vegetables; as described in claim 1; caracterized by the viability to fabricate and elaborate refined andor whole wheat flour tortillas, that may or may not contain chemical agents, that contain nopal flour andor liquefied nopal andor other vegetable flours andor juice or other liquefied vegetables, with a different color and nutritional profile to that of current tortillas, as these typically contain only wheat flour. But may also contain other legume, oilseed, and or any their secondary products, that may partially or totally substitute wheat flour.
7. A procedure for obtaining foodstuffs based on nopal andor other vegetables; as described in claim 1; characterized by the viability to fabricate and elaborate compund flour mixes from refined andor whole cereal flours, oleaginous andor legumes, and or tubers, and or any of their secondary products, with nopal flour andor other vegetable flours; and adding one or more missing ingredients; may be used to elaborate any of the products described in claim 1.
8. A procedure for obtaining foodstuffs based on nopal andor other vegetables, as described in claim 1, characterized by the viability to fabricate and elaborate formulations for \u201cbreading\u201d, where nopal flour andor other vegetable flours substitutes partially or totally the formulation ingredients; where this product may be a mixture of cereal flour like wheat, raw corn or nixtamalized corn andor regular ground toasted bread andor bread andor saltine cookies andor granulated andor ground corn flakes, andor potato or other tuber flours, with different concentrations of nopal for breading and batter formulations, with toasted or dehydrated bakery products, with nopal flour andor other vegetable flours, containing or not other ingredients or condiments, or, not a mix, but a substitute for current commercial breading by nopal flour in proportions from 1% up to 100%.
9. A procedure for obtaining foodstuffs based on nopal andor other vegetables, as described in claim 1, consisting in cutting dehydrated nopal, as chips, in very thin slices; if it was seasoned before dehydration, or it is seasoned after, or if it is not seasoned, a low calorie snack will be obtained, it being a substitute for fritters, and commercial French fries, with a very high content of soluble and insoluble dietary fiber.
10. A procedure for obtaining foodstuffs based on nopal andor other vegetables, as described in claim 1, characterized by nopal flour andor of other vegetables andor juice of nopal andor liquefied nopal that may also partially or totally substitute the fiber sources used in the production of cereals and foodstuffs elaborated in general by means of thermoplastic extrusion or related processes; nopal flour may partially substitute refined flour or grits from cereals used as raw material in the elaboration of these products.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
What is claimed is:
1. A downhole telemetry system that comprises:
a surface transceiver;
a cable; and
a downhole transceiver coupled to the surface transceiver via a cable, wherein the downhole transceiver communicates to the surface transceiver using discrete multitone modulation to transmit telemetry information over a set of frequency subchannels allocated for uplink communications.
2. The system of claim 1, wherein the surface transceiver communicates to the downhole transceiver using discrete multi-tone modulation to transmit information over a set of frequency subchannels allocated for downlink communications.
3. The system of claim 2, wherein the number of downlink communications subchannels is variable.
4. The system of claim 3, wherein the number of downlink communications subchannels is determined according to an operating mode of the system.
5. The system of claim 4, wherein the number of downlink communications subchannels is increased while the system is operating in a configuration mode relative to the number of downlink communications subchannels when the system is operating in a logging mode.
6. The system of claim 4, wherein the number of up link communications subchannels is decreased while the system is operating in a configuration mode relative to the number of uplink communications subchannels when the system is operating in a logging mode.
7. The system of claim 2, wherein the downlink communications subchannels are disjoint from the uplink communications subchannels.
8. The system of claim 7, wherein the uplink communications subchannels are interleaved in frequency with the downlink communications subchannels.
9. The system of claim 7, wherein the uplink communications subchannels are adjacent to each other and the downlink communications subchannels are adjacent to each other.
10. The system of claim 9, wherein the uplink communications subchannels are separated from the downlink communications subchannels by a guard band.
11. The system of claim 2, wherein the cable is a multi-conductor cable, and wherein the uplink and downlink communications are transported along the cable by a transmission mode.
12. The system of claim 11, wherein the transmission mode is mode M3.
13. A method of communicating with a downhole package, wherein the method includes:
allocating a set of subchannels for downlink communications;
allocating a set of subchannels for uplink communications;
transmitting to a modem in the downhole package configuration information that includes an indication of the set of uplink communications subchannels and the set of downlink communications subchannels;
transmitting information to the modem via the downlink communications subchannels using discrete multi-tone modulation; and
receiving information from the modem via the uplink communications subchannels using discrete multi-tone modulation.
14. The method of claim 13, further comprising:
subsequently changing the allocation of subchannels to reduce the number of subchannels allocated for downlink communications and to increase the number of subchannels allocated for uplink communications; and
transmitting information to the modem configuration information that includes an indication of the new allocation of subchannels.
15. The method of claim 14, wherein the number of subchannels allocated to downlink communications is determined according to a system operating mode, and wherein the number of subchannels is changed when the system operating mode is changed.
16. The method of claim 13, wherein the set of uplink communications subchannels is disjoint from the set of downlink communications subchannels.
17. The method of claim 16, wherein the uplink communications subchannels are frequency-interleaved with the downlink communications subchannels.
18. The method of claim 16, wherein the uplink communications subchannels are adjacent to each other and the downlink communications subchannels are adjacent to each other.
19. The method of claim 18, wherein the set of uplink communications subchannels are separated from the set of downlink communications subchannels by a guard band.
20. The method of claim 13, wherein the set of downlink communications subchannels includes a fixed set of downlink communications subchannels reserved for downlink communications, and the set of uplink communications subchannels includes a fixed set of uplink communications subchannels reserved for uplink communications.