Annette Fuller Jones

US Patent:

7658133, Feb 9, 2010

Filed:

Apr 5, 2007

Appl. No.:

11/696961

Inventors:

Michael S. Jacko - Chesterton IN, US
Daniel Wade King - Valparaiso IN, US
Rick Wendell Bajema - Plano TX, US
Annette Stiers Jones - Dallas TX, US
David Ray Warren - Plano TX, US

Assignee:

Urschel Laboratories, Inc. - Valparaiso IN
Frito-Lay North America, Inc. - Plano TX

International Classification:

B26D 1/03

US Classification:

83403, 83858, 83932

Abstract:

A cutting apparatus having an annular-shaped cutting head and an impeller assembly coaxially mounted for rotation within the cutting head to deliver food products radially outward toward the cutting head. The cutting head has at least one knife extending radially inward toward the impeller assembly. The impeller assembly is equipped with paddles, each having a radially outer extremity adjacent the impeller assembly, a radially inner extremity, and a face therebetween facing the rotational direction of the impeller assembly. According to preferred aspects of the invention, removable posts radially extend from the radially outer extremity of each paddle, and/or the face of each paddle has grooves transverse to a radial of the impeller assembly.

US Patent:

8161856, Apr 24, 2012

Filed:

Apr 5, 2007

Appl. No.:

11/696924

Inventors:

Michael S. Jacko - Chesterton IN, US
Daniel Wade King - Valparaiso IN, US
Rick Wendell Bajema - Plano TX, US
Annette Stiers Jones - Dallas TX, US
David Ray Warren - Plano TX, US

Assignee:

Urschel Laboratories, Inc. - Valparaiso IN
Frito-Lay North America, Inc. - Plano TX

International Classification:

B26D 1/03

US Classification:

83403, 83932

Abstract:

A cutting apparatus having an annular-shaped cutting head and an impeller assembly coaxially mounted for rotation within the cutting head to deliver food products radially outward toward the cutting head. The cutting head has at least one knife extending radially inward toward the impeller assembly. The knife has a cutting edge at a radially innermost extremity and a radially outer face that defines a trajectory plane for slices removed from the products by the cutting edge. The knife is clamped to the cutting head with a clamping feature that provides clearance for slices when traveling the trajectory plane of the knife.

US Patent:

20090017178, Jan 15, 2009

Filed:

Jul 13, 2007

Appl. No.:

11/777839

Inventors:

Pravin Maganlal Desai - Carrollton TX, US
Annette Stiers Jones - Carrollton TX, US
Renu Mathew - Plano TX, US
Donald Vaughn Neel - Highland Village TX, US
Gerald Vogel - Plano TX, US
Sheila Wright - McKinney TX, US

International Classification:

A23L 1/01

US Classification:

426438

Abstract:

A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

US Patent:

20110281005, Nov 17, 2011

Filed:

Jun 6, 2011

Appl. No.:

13/153960

Inventors:

Pravin Maganlal Desai - Carrollton TX, US
Annette Stiers Jones - Carrollton TX, US
Renu Mathew - Plano TX, US
Donald Vaughn Neel - Highland Village TX, US
Gerald Vogel - Plano TX, US
Sheila Wright - McKinney TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A23L 1/217

US Classification:

426438

Abstract:

A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.