Choueiri
Edgar Y. Choueiri, Princeton, NJ US
Patent application number | Description | Published |
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20130163766 | Spectrally Uncolored Optimal Crosstalk Cancellation For Audio Through Loudspeakers - A method and system for calculating the frequency-dependent regularization parameter (FDRP) used in inverting the analytically derived or experimentally measured system transfer matrix for designing and/or producing crosstalk cancellation (XTC) filters relies on calculating the FDRP that results in a flat amplitude vs frequency response at the loudspeakers, thus forcing XTC to be effected into the phase domain only and relieving the XTC filter from the drawbacks of audible spectral coloration and dynamic range loss. When the method and system are used with any effective optimization technique, it results in XTC filters that yield optimal XTC levels over any desired portion of the audio band, impose no spectral coloration on the processed sound beyond the spectral coloration inherent in the playback hardware and/or loudspeakers, and cause no (or arbitrarily low) dynamic range loss. | 06-27-2013 |
Edgar Yazid Choueiri, Princeton, NJ US
Patent application number | Description | Published |
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20130279723 | ARRAY LOUDSPEAKER SYSTEM - A sound reproduction system for producing sound and 3D sound at the listener position by directing beams from an array loudspeaker using differential apodisation. Optionally, cross-talk cancellation is applied to beams directed to the listener's left and right ears. | 10-24-2013 |
Ted Choueiri, Lausanne CH
Patent application number | Description | Published |
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20160058230 | BAKING SYSTEM - Packaged product comprising a food product to be cooked in a cooking device, the packaged product comprising identification means providing information to and readable by the cooking device related to a plurality of steps to be applied for cooking the food product according to a predetermined profile, such that, in particular the duration, the selection of the heating mode and the power level of each of the heating mode, optionally and additionally a cooling mode, are set for each one of these steps according to the type of product to be cooked. The heating mode for each step is selected amongst one or a combination of microwave heating, infrared heating, hot air convection or hot air impingement, the cooling mode being applied by one or a combination of sub-pressure cooling or air ventilation. | 03-03-2016 |