1. An antenna assembly with a movable antenna adapted for mounting to an electronic device, comprises:
the movable antenna capable of moving between a close position and an open position;
a fixed portion adapted for assembling to said electronic device;
an active portion movably assembled to the fixed portion and receiving the antenna therein;
a first guiding means is served by some guiding slots formed on one of the fixed portion and the active portion and some guiding tabs corresponding to the guiding slots and formed on one of the active portion and the fixed portion;
wherein said guiding tabs are capable of sliding along the guiding slots and being stopped by the guiding slots to achieve the open position and close position of the antenna.
2. The antenna assembly as claimed in claim 1, wherein said active portion together with the antenna flatly moves along the axes of the fixed portion.
3. The antenna assembly as claimed in claim 1, wherein said fixed portion comprises a pair of latches to form a latching means to fix the fixed portion to the electronic device.
4. The antenna assembly as claimed in claim 1, wherein said pair of latches have different shapes.
5. The antenna assembly as claimed in claim 1, wherein said guiding slots are defined on the fixed portion and the guiding tabs are defined on the active portion.
6. The antenna assembly as claimed in claim 5, wherein said guiding tabs of the active portion comprises some front guiding tabs and some rear guiding tabs, all of which respectively correspond to the guiding slots of the fixed portion.
7. The antenna assembly as claimed in claim 5, wherein said fixed portion comprises a first protrusion and a second protrusion, the active portion comprises a guiding portion, which three together form a second guiding means.
8. The antenna assembly as claimed in claim 7, wherein said fixed portion comprises a channel formed by a first side wall, an opposite second side wall, a third side wall and a fourth side wall.
9. The antenna assembly as claimed in claim 8, wherein said first protrusion and said second protrusion are respectively oppositely on the inner surfaces of the first side wall and the second side wall.
10. The antenna assembly as claimed in claim 8, wherein said guiding slots are oppositely on the inner surface of the third side wall and the fourth side wall.
11. The antenna assembly as claimed in claim 1, wherein said active portion comprise two pieces to form a space receiving the antenna and the active portion is movably receive in the fixed portion.
12. The antenna assembly as claimed in claim 11, wherein said two pieces of the active portion is assembled together by interferentially engaging some posts and sticks defined by a front piece with some tubes defined by a rear piece.
13. The antenna assembly as claimed in claim 12, wherein both said front piece and said rear piece comprise an upper portion and a vertical portion forming a certain angle with to the upper portion.
14. The antenna assembly as claimed in claim 13, wherein said antenna comprises a radiating portion located between the two upper portions and a grounding portion located between the two vertical portions.
15. An antenna assembly comprising:
an antenna stamped from a sheet metal with at least one radiating segment, and further a grounding prolongation; and
an insulative cover protectively enclosing the radiating segment and hold the antenna in position; wherein
said grounding prolongation is exposed outside of the cover.
16. The antenna assembly as claimed in claim 15, wherein the cover essentially extends along a lengthwise direction and said radiating segment essentially along said lengthwise direction.
17. The antenna assembly as claimed in claim 16, wherein said grounding prolongation extends outside of the cover along a direction perpendicular to said lengthwise direction.
18. The antenna assembly as claimed in claim 15, said antenna further includes ground segment stamped from the sheet metal which is protectively covered by the cover and to which the grounding prolongation is attached.
19. The antenna assembly as claimed in claim 15, wherein the cover includes a fixed portion and a moveable portion.
20. The antenna assembly as claimed in claim 19, wherein complementary interengagement means is formed on the fixed portion to retain the antenna in position.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A method of producing a cereal product or food particulate with zero net glycemic carbohydrates and having defined cell structure and cell strength comprising:
preparing a protein blend by mixing 20-60% thin viscosity protein isolate, 20-60% thick protein viscosity protein isolate, 5-40% neutral protein isolate, and at least one process aid or product modifier;
cooking the protein blend;
expanding the protein blend;
cutting the protein blend; and
drying the protein blend.
2. The method of claim 1, wherein the thin viscosity protein isolate portion is soy isolate.
3. The method of claim 1, wherein the thick viscosity protein isolate portion is soy isolate.
4. The method of claim 1, wherein the neutral protein isolate portion is soy isolate.
5. The method of claim 1, wherein the combination of thin viscosity protein isolates, thick viscosity protein isolates and neutral protein isolates is approximately 90-100% of the protein blend.
6. The method of claim 1, wherein the process aid or product modifier is approximately 0-10% of the protein blend.
7. The method of claim 1, wherein the at least one process aid or product modifier is added to the protein blend to adjust pH.
8. The method of claim 1, wherein the at least one process aid or product modifier is added to the protein blend to adjust dough conditioning.
9. The method of claim 1, wherein the at least one process aid or product modifier is added to the protein blend to adjust leavening.
10. The method of claim 1, wherein the at least one process aid or product modifier is added to the protein blend to adjust cook retention.
11. The method of claim 1, wherein the cereal product or food particulate has a bulk density of approximately 0.5-0.30 gcc.
12. The method of claim 1, wherein the cereal product or food particulate has a cell strength of approximately 11-55 measured by a Texture Technologies TA2 texture analyzer.
13. The method of claim 1, wherein the process aid or product modifier is selected from a group consisting of calcium carbonate, dicalcium phosphate, sodium bicarbonate, trisodium phosphate, fibers or mixtures thereof.
14. The method of claim 1, wherein the thin viscosity protein has a viscosity of approximately 4-10 seconds.
15. The method of claim 1, wherein the size of the cereal product or food particulates may be customized.
16. The method of claim 1, wherein the shape of the cereal product or food particulates may be customized.
17. The method of claim 1, wherein the flavor of the cereal product or food particulates is denoted by the absence \u201cbitter bean\u201d notes.
18. The method of claim 1, wherein the steps of cooking, expanding and cutting follow methods of grain processing in direct expansion extrusion.
19. The method of claim 1, wherein the steps of cooking, expanding and cutting follow methods of grain processing in gun puffing.
20. The method of claim 1, wherein the steps of cooking, expanding and cutting follow methods of grain processing in tower puffing.
21. The method of claim 1, wherein the steps of cooking, expanding and cutting follow methods of grain processing in half product puffing.
22. The method of claim 1, wherein the steps of cooking, expanding and cutting the protein blend follow methods of grain processing in fluidized bed expansion.
23. The method of claim 1, wherein cooking the protein blend is completed at temperatures of approximately 100-250\xb0 Fahrenheit.
24. The method of claim 1, wherein cutting the protein blend further comprises sizing the protein blend using a roller cutter.
25. The method of claim 1, wherein cutting the protein blend further comprises sizing the protein blend using a rotating blade.
26. The method of claim 1, wherein drying the protein blend further comprises drying the protein blend to a moisture below approximately 10%.
27. The method of claim 1, wherein drying the protein blend further comprises drying the protein blend to a moisture of approximately 3%.
28. The method of claim 1, wherein drying the protein blend further comprises conveying the protein blend to a dryer by a belt conveyor.
29. The method of claim 1, wherein drying the protein blend further comprises conveying the protein blend to a dryer by vibratory conveyance.
30. The method of claim 1, wherein drying the protein blend further comprises conveying the protein blend to a dryer by air conveyance.
31. The method of claim 1, wherein drying the protein blend further comprises drying the protein blend in a bed oven.
32. The method of claim 1, wherein drying the protein blend further comprises drying the protein blend in a single pass band oven.
33. The method of claim 1, wherein drying the protein blend further comprises drying the protein blend in a multi-pass band oven.
34. The method of claim 1, wherein drying the protein blend further comprises drying the protein blend in a fluidized bed dryer.
35. The method of claim 1, wherein the drying temperature is approximately 200-300 Fahrenheit.
36. An apparatus for producing cereal product or food particulates with zero net glycemic carbohydrates and having defined cell structure and cell strength comprising:
a mixing device for preparing a protein blend, wherein the protein blend comprises 20-60% thin viscosity protein isolate, 20-60% thick protein viscosity protein isolate, 5-40% neutral protein isolate, and at least one process aid or product modifier;
a cooking device for cooking the protein blend;
an expanding device for expanding the protein blend;
a cutting device for cutting the protein blend; and
a dryer for drying the protein blend.
37. A composition of cereal product or food particulates with zero net glycemic carbohydrates and having defined cell structure and cell strength comprising:
20-60% thin viscosity protein isolate;
20-60% thick protein viscosity protein isolate;
5-40% neutral protein isolate; and
at least one process aid or product modifier.
38. A composition of cereal product or food particulates with zero net glycemic carbohydrates and having defined cell structure and cell strength comprising:
20-60% thin viscosity protein isolate;
20-60% thick protein viscosity protein isolate;
5-40% neutral protein isolate; and
at least one process aid or product modifier,
wherein the 20-60% thin viscosity protein isolate, 20-60% thick protein viscosity protein isolate, 5-40% neutral protein isolate, and at least one process aid or product modifier is mixed, cooked, expanded, cut and dried.
39. A method of producing a cereal product or food particulate with zero net glycemic carbohydrates and having defined cell structure and cell strength comprising:
preparing a protein blend by mixing 20-60% thin viscosity protein isolate, 20-60% thick protein viscosity protein isolate, 5-40% neutral protein isolate, and at least one process aid or product modifier;
cooking the protein blend;
expanding the protein blend;
cutting the protein blend; and
drying the protein blend.
40. A method of producing a cereal product or food particulate with zero net glycemic carbohydrates and having defined cell structure and cell strength comprising:
cooking a protein blend having the approximate viscosity of a mixture of 20-60% thin viscosity protein isolate, 20-60% thick protein viscosity protein isolate, 5-40% neutral protein isolate, and at least one process aid or product modifier;
expanding the protein blend;
cutting the protein blend; and
drying the protein blend.
41. An apparatus for producing cereal product or food particulates with zero net glycemic carbohydrates and having defined cell structure and cell strength comprising:
a cooking device for cooking a protein blend, wherein the protein blend has the approximate viscosity of a mixture comprising 20-60% thin viscosity protein isolate, 20-60% thick protein viscosity protein isolate, 5-40% neutral protein isolate, and at least one process aid or product modifier;
an expanding device for expanding the protein blend;
a cutting device for cutting the protein blend; and
a dryer for drying the protein blend.
42. A composition of cereal product or food particulates with zero net glycemic carbohydrates and having defined cell structure and cell strength comprising:
a protein blend, wherein the protein blend has the approximate viscosity of a mixture comprising 20-60% thin viscosity protein isolate, 20-60% thick protein viscosity protein isolate, 5-40% neutral protein isolate, and at least one process aid or product modifier.
43. A composition of cereal product or food particulates with zero net glycemic carbohydrates and having defined cell structure and cell strength comprising:
a protein blend, wherein the protein blend has the approximate viscosity of a mixture comprising 20-60% thin viscosity protein isolate, 20-60% thick protein viscosity protein isolate, 5-40% neutral protein isolate, and at least one process aid or product modifier, and wherein the protein blend is mixed, cooked, expanded, cut and dried.