Timothy L Hansen

US Patent:

20210099852, Apr 1, 2021

Filed:

Sep 30, 2020

Appl. No.:

17/039617

Inventors:

- Chicago IL, US
Timothy Hansen - St. Charles IL, US

International Classification:

H04W 4/90
H04W 4/029
H04M 1/725

Abstract:

Systems and methods for operation and wireless monitoring of personal safety devices are disclosed. A personal safety device comprises processing circuitry, a radio transmitter, a multi-part button, at least one motion-or-position sensing device, a haptic motor, and an indicator light each coupled to the processing circuitry. The processing circuitry periodically broadcasts signals in a wireless beacon format via the radio transmitter including a unique identifier associated with the personal safety and additional information indicating a current state of the personal safety device. A server receives the signals, determines the location of the personal safety device, and provides notifications of the status of the personal safety device to users via a user interface.

US Patent:

20120324359, Dec 20, 2012

Filed:

Feb 18, 2011

Appl. No.:

13/576777

Inventors:

Thomas Shih-Chun Lee - Elmhurst IL, US
Timothy D. Hansen - St. Charles IL, US

Assignee:

SA IGNITE, INC. - Elmhurst IL

International Classification:

G06F 3/01

US Classification:

715733

Abstract:

Systems and methods for monitoring computer and/or software usage and enhancing functionality of target software applications are provided. In some aspects, the systems and methods may identify user activity with sufficient depth for meaningful analysis, even when the target application restricts access to, for example, its user-interface object model or event stream, without requiring code-level integration with the target application. In other aspects, the systems and methods may enable fast and convenient assignment of semantic meaning to user-interface elements to enable actionable usage reporting, among other things In further aspects, the systems and methods may allow convenient definition of a sequence of user-interface actions as a workflow, which may be analyzed in a variety of manners including, for example, monitoring and analyzing for user utilization and compliance. In other aspects, the systems and methods may be utilized where the target application restricts external access to user-interface object models.

US Patent:

20080268125, Oct 30, 2008

Filed:

Jul 9, 2008

Appl. No.:

12/169922

Inventors:

Timothy S. Hansen - LaGrange IL, US
Mahesh Padmanabhan - Buffalo Grove IL, US

Assignee:

KRAFT FOODS HOLDINGS, INC. - Northfield IL

International Classification:

A23L 1/16

US Classification:

426557, 426451

Abstract:

The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75 C. and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).

US Patent:

20070207240, Sep 6, 2007

Filed:

Mar 1, 2006

Appl. No.:

11/364167

Inventors:

Timothy Hansen - LaGrange IL, US
Uraiwan Tangprasertchai - Inverness IL, US
Jonathan Gray - Mundelein IL, US

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A21D 13/00

US Classification:

426094000

Abstract:

A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.

US Patent:

20050196506, Sep 8, 2005

Filed:

Mar 3, 2004

Appl. No.:

10/792190

Inventors:

Timothy Hansen - LaGrange IL, US
Mahesh Padmanabhan - Buffalo Grove IL, US

International Classification:

A23L001/00

US Classification:

426557000

Abstract:

The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75 C. and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).