Patents by Inventor Pravin Maganlal Desai
Pravin Maganlal Desai 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: 8808779Abstract: 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.Type: GrantFiled: July 13, 2007Date of Patent: August 19, 2014Assignee: Frito-Lay North America, Inc.Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
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Patent number: 8318229Abstract: A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.Type: GrantFiled: January 24, 2005Date of Patent: November 27, 2012Assignee: Frito-Lay North America, Inc.Inventors: Pravin Maganlal Desai, John Mampra Mathew, Gerald James Vogel
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Patent number: 8124154Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.Type: GrantFiled: April 15, 2010Date of Patent: February 28, 2012Assignee: Frito-Lay North America, Inc.Inventors: Varadharajan Radhamani Basker, Wilfred Marcellien Bourg, Jr., Steven Andrew Bresnahan, Thomas George Crosby, Pravin Maganlal Desai, Phillip Stuart Frazier
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Patent number: 8124160Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.Type: GrantFiled: October 31, 2005Date of Patent: February 28, 2012Assignee: Frito-Lay North America, Inc.Inventors: David Lawrence Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Henry Kin-Hang Leung, John Richard Masson, V. N. Mohan Rao, Robert William Saunders, James William Stalder, Michael Grant Topor
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Patent number: 8114463Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.Type: GrantFiled: October 31, 2005Date of Patent: February 14, 2012Assignee: Frito-Lay North America, Inc.Inventors: David Lawrence Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Henry Kin-Hang Leung, John Richard Masson, V. N. Mohan Rao, Robert William Saunders, James William Stalder, Michael Grant Topor
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Patent number: 8110240Abstract: A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.Type: GrantFiled: June 12, 2008Date of Patent: February 7, 2012Assignee: Frito-Lay North America, Inc.Inventors: Catherine Sarah Cantley, Pravin Maganlal Desai, Enrique Michel, V. N. Mohan Rao, George Vindiola
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Publication number: 20110281005Abstract: 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.Type: ApplicationFiled: June 6, 2011Publication date: November 17, 2011Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
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Patent number: 7811618Abstract: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.Type: GrantFiled: January 26, 2007Date of Patent: October 12, 2010Assignee: Frito-Lay North America, Inc.Inventors: Eric Boudreaux, Pravin Maganlal Desai, Vincent Allen Elder, John Gregory Fulcher, Ponnattu Kurian Joseph, Wu Li, V.N. Mohan Rao, Michael Grant Topor, Gerald Vogel
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Publication number: 20100255167Abstract: Disclosed is a method for reducing the level of acrylamide in a thermally processed food. In one aspect, acrylamide is first formed in a thermally processed food or food ingredient and is subsequently removed from the food or food ingredeint. The acrylamide can be removed by polymerizing the acrylamide, dissolving the acrylamide, and/or causing vaporization of the acrylamide.Type: ApplicationFiled: April 7, 2009Publication date: October 7, 2010Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien Bourg, JR., Pravin Maganlal Desai, Bradley Scott Shepard, Michael Grant Topor, Gerald James Vogel
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Patent number: 7798058Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.Type: GrantFiled: February 11, 2005Date of Patent: September 21, 2010Assignee: Frito-Lay North America, Inc.Inventors: Varadharajan Radhamani Basker, Wilfred Marcellien Bourg, Jr., Steven Andrew Bresnahan, Thomas George Crosby, Pravin Maganlal Desai, Phillip Stuart Frazier
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Patent number: 7771765Abstract: A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.Type: GrantFiled: August 9, 2004Date of Patent: August 10, 2010Assignee: Frito-Lay North America, Inc.Inventors: Pravin Maganlal Desai, Renu Mathew, V. N. Mohan Rao
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Publication number: 20100196568Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.Type: ApplicationFiled: April 15, 2010Publication date: August 5, 2010Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Varadharajan Radhamani BASKER, Wilfred Marcellien BOURG, JR., Steven Andrew BRESNAHAN, Thomas George CROSBY, Pravin Maganlal DESAI, Phillip Stuart FRAZIER
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Patent number: 7767247Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.Type: GrantFiled: October 31, 2005Date of Patent: August 3, 2010Assignee: Frito-Lay North America, Inc.Inventors: David Lawrence Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Henry Kin-Hang Leung, John Richard Masson, V.N. Mohan Rao, Robert William Saunders, James William Stalder, Michael Grant Topor
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Patent number: 7763304Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.Type: GrantFiled: October 31, 2005Date of Patent: July 27, 2010Assignee: Frito-Lay North America, Inc.Inventors: David Lawrence Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Henry Kin-Hang Leung, John Richard Masson, V. N. Mohan Rao, Robert William Saunders, James William Stalder, Michael Grant Topor
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Patent number: 7763306Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.Type: GrantFiled: October 31, 2005Date of Patent: July 27, 2010Assignee: Frito-Lay North America, Inc.Inventors: David Lawrence Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Henry Kin-Hang Leung, John Richard Masson, V. N. Mohan Rao, Robert William Saunders, James William Stalder, Michael Grant Topor
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Patent number: 7763305Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.Type: GrantFiled: October 31, 2005Date of Patent: July 27, 2010Assignee: Frito-Lay North America, Inc.Inventors: David Lawrence Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Henry Kin-Hang Leung, John Richard Masson, V. N. Mohan Rao, Robert William Saunders, James William Stalder, Michael Grant Topor
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Publication number: 20100080868Abstract: A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurry is cooked to form a potato mash. The potato mash is then chilled which provides an opportunity to retrograde the starch as well as reduce the mash cohesiveness. The mash is then dehydrated to form a dehydrated potato product. Throughout various stages of processing, additives can be incorporated to adjust the texture, adhesiveness, taste, color, and shape retention of the final food product. The additives may be incorporated during the slurry phase wherein they are more readily absorbed. Further, additives may also be incorporated which reduce undesirable puffing.Type: ApplicationFiled: September 26, 2008Publication date: April 1, 2010Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Thomas George Crosby, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Renu Matthew, Michael Grant Topor, Gerald James Vogel, Gregory Thomas West
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Publication number: 20100051419Abstract: Disclosed is an improved system, method and apparatus for turning a bedded product to enhance the temperature uniformity of the product. In one aspect, the system is directed towards using a flow wheel to turn over a bed of hot product exiting a dehydrator. The improved system, method, and apparatus lowers the variability of temperature, moisture content, oil content and acrylamide levels in a bedded food product.Type: ApplicationFiled: August 27, 2008Publication date: March 4, 2010Inventors: Pravin Maganlal Desai, James Keith Henson, Christopher James Koh
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Publication number: 20090017178Abstract: 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.Type: ApplicationFiled: July 13, 2007Publication date: January 15, 2009Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
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Publication number: 20080279994Abstract: A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.Type: ApplicationFiled: June 12, 2008Publication date: November 13, 2008Inventors: Catherine Sarah Cantley, Pravin Maganlal Desai, Enrique Michel, V.N. Mohan Rao, George Vindiola