Robert A Small

US Patent:

20050091990, May 5, 2005

Filed:

Jul 22, 2004

Appl. No.:

10/896707

Inventors:

Charles Carter - Wilmington DE, US
James McCambridge - Swarthmore PA, US
Robert Small - Folsom PA, US

International Classification:

F17C005/02
F25B019/00

US Classification:

062047100

Abstract:

This invention relates to the use of welds to provide improved thermal and mechanical connections in a cryogenic vacuum vessel. Welds provide strong, reliable connections in this environment.

US Patent:

40384322, Jul 26, 1977

Filed:

Dec 31, 1975

Appl. No.:

5/645556

Inventors:

William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Maple Shade NJ
Robert E. Small - Voorhees NJ

Assignee:

Campbell Soup Company - Camden NJ

International Classification:

A23J 100

US Classification:

426511

Abstract:

A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310. degree. to 350. degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures.

US Patent:

42000416, Apr 29, 1980

Filed:

May 9, 1977

Appl. No.:

5/794813

Inventors:

William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Maple Shade NJ
Robert E. Small - Voorhees NJ

Assignee:

Campbell Soup Company - Camden NJ

International Classification:

A23J 100

US Classification:

99483

Abstract:

A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310. degree. to 350. degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures.