Patents by Inventor John C. Kerr
John C. Kerr 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: 11930267Abstract: An electronic device may be provided with control circuitry, wireless transceiver circuitry, and a display. The electronic device may be used to provide information to a user in response to being pointed at a particular object. The control circuitry may determine when the electronic device is pointed at a particular object using wireless control circuitry and/or motion sensor circuitry. In response to determining that the electronic device is pointed at a particular object, the control circuitry may take suitable action. This may include, for example, displaying information about an object when the electronic device is pointed at the object, displaying control icons for electronic equipment when the electronic device is pointed at the electronic equipment, and/or displaying a virtual object when the electronic device is pointed at real world object.Type: GrantFiled: June 18, 2021Date of Patent: March 12, 2024Assignee: Apple Inc.Inventors: Adam S. Meyer, Peter C. Tsoi, Duncan Robert Kerr, Martha Evans Hankey, John B. Morrell, James H. Foster
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Patent number: 8343564Abstract: The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).Type: GrantFiled: May 6, 2008Date of Patent: January 1, 2013Assignee: Nonpareil CorporationInventors: John C. Kerr, Sylvester L. Woodland, Roman J. Bogdanowicz, Pajaree T. Lynn
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Patent number: 8329244Abstract: Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product.Type: GrantFiled: July 15, 2011Date of Patent: December 11, 2012Assignee: Nonpareil CorporationInventors: John C. Kerr, Pajaree T. Lynn
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Publication number: 20120009313Abstract: Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product.Type: ApplicationFiled: July 15, 2011Publication date: January 12, 2012Inventors: John C. Kerr, Pajaree T. Lynn
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Publication number: 20100255176Abstract: The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).Type: ApplicationFiled: May 6, 2008Publication date: October 7, 2010Applicant: NONPAREIL CORPORATIONInventors: John C. Kerr, Sylvester L. Woodland, Roman J. Bogdanowicz, Lynn T. Pajaree
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Publication number: 20090047412Abstract: The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).Type: ApplicationFiled: May 6, 2008Publication date: February 19, 2009Inventors: John C. Kerr, Sylvester L. Woodland, Roman J. Bogdanowicz, Pajaree T. Lynn
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Patent number: 5707671Abstract: A method of processing potatoes or vegetables to dehydrated hash browns or other forms is disclosed where cooked and cooled potato slices are subjected to a second cooking time to improve flavor, texture and composition. The potato slices are further cooled to a chilled temperature which modifies the starch content of the potato so that the potato can be easily processed to smaller sizes, shapes or dimensions. When processed to a smaller size, shape or dimension, the potato material is contacted with a lubricating substance devoid of water which reduces or prevents the potato pieces from sticking together and improves the composition of the dehydrated potato pieces. The process of the present invention improves the flavor, texture and composition of the potatoes, both during the processing steps and at later rehydration. The process of the present invention also merely modifies the starch content of the potatoes without having to remove the starch and/or add the starch back in at a later time.Type: GrantFiled: July 25, 1996Date of Patent: January 13, 1998Assignee: Nonpareil CorporationInventors: Roderick G. Beck, John C. Kerr, Clayton Pratt, Pamela Bartausky
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Patent number: D1023009Type: GrantFiled: May 10, 2022Date of Patent: April 16, 2024Assignee: Apple Inc.Inventors: Jody Akana, Molly Anderson, Bartley K. Andre, Shota Aoyagi, Anthony Michael Ashcroft, John J. Baker, Marine C. Bataille, Jeremy Bataillou, Abidur Rahman Chowdhury, Clara Geneviève Marine Courtaigne, Markus Diebel, Richard Hung Minh Dinh, Christopher E. Glazowski, Jonathan Gomez Garcia, Jean-Pierre S. Guillou, M. Evans Hankey, Matthew David Hill, Julian Hoenig, Richard P. Howarth, Jonathan P. Ive, Julian Jaede, Duncan Robert Kerr, Peter Russell-Clarke, Benjamin Andrew Shaffer, Sung-Ho Tan, Clement Tissandier, Eugene Antony Whang, Rico Zörkendörfer