Patents by Inventor Ashok S. Dhruv
Ashok S. Dhruv has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 8277747Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.Type: GrantFiled: March 7, 2012Date of Patent: October 2, 2012Assignee: Stokley-Van Camp, Inc.Inventors: Ashok S. Dhruv, Rei-Young Amos Wu, Michael J. Mastio
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Patent number: 8273293Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.Type: GrantFiled: March 7, 2012Date of Patent: September 25, 2012Assignee: Stokley-Van Camp, Inc.Inventors: Ashok S. Dhruv, Rei-Young Amos Wu, Michael J. Mastio
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Publication number: 20120167782Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.Type: ApplicationFiled: March 7, 2012Publication date: July 5, 2012Applicant: Stokely-Van Camp, Inc.Inventors: Ashok S. Dhruv, Rei-Young Amos WU, Michael J. Mastio
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Publication number: 20120164293Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.Type: ApplicationFiled: March 7, 2012Publication date: June 28, 2012Applicant: Stokely-Van Camp, Inc.Inventors: Ashok S. Dhruv, Rei-Young Amos Wu, Michael J. Mastio
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Patent number: 8158076Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.Type: GrantFiled: August 7, 2008Date of Patent: April 17, 2012Assignee: Stokely-Van Camp, Inc.Inventors: Ashok S. Dhruv, Rei-Young Amos Wu, Michael J. Mastio
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Publication number: 20090038267Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.Type: ApplicationFiled: August 7, 2008Publication date: February 12, 2009Applicant: Stokely-Van Camp, Inc.Inventors: Ashok S. Dhruv, Rei-Young Amos Wu, Michael J. Mastio