Patents by Inventor Robert William Saunders
Robert William Saunders 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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Publication number: 20220411079Abstract: The present invention relates to an apparatus and method for detecting the presence of water or ice on a structure, for example on the surface of an aircraft. A plurality of heaters (202-214) are thermally coupled to a structure (for example on the back of a wing) (104) in order to detect the presence of water or ice on the structure. The heaters are arranged adjacent one another from a GC region of a leading edge (106) of the structure (that is exposable to an impinging airflow) and extending aft of the leading edge of the structure. The heaters, which may be controlled individually, are supplied power that is sufficient to heat the surface of the structure to substantially the same temperature. A controller senses the power required for the heaters to achieve the same surface temperature at the respective regions.Type: ApplicationFiled: November 25, 2020Publication date: December 29, 2022Applicant: Ultra Electronics LimitedInventors: Ian Stothers, Robert William Saunders
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Patent number: 10018580Abstract: The present invention relates to an apparatus and method for detecting the presence of water or ice on a structure, for example on the surface of an aircraft. One or more separate heaters are thermally coupled to a structure (for example on the back of wing leading edge skins). A controller applies power to the heaters to heat the different regions of the surface of the structure. The controller detects the presence of water or ice by comparing the power required to achieve the desired surface temperature, and a reference power, where the reference power is the power required to heat the surface of the structure to the same temperature if the structure were in a dry air environment (i.e. an environment devoid of water). If the power consumed by the heater is greater than the reference power, the presence of water or ice is inferred.Type: GrantFiled: January 10, 2014Date of Patent: July 10, 2018Assignee: Ultra Electronics LimitedInventors: Ian McGregor Stothers, Robert William Saunders
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Publication number: 20150346122Abstract: The present invention relates to an apparatus and method for detecting the presence of water or ice on a structure, for example on the surface of an aircraft. One or more separate heaters are thermally coupled to a structure (for example on the back of wing leading edge skins). A controller applies power to the heaters to heat the different regions of the surface of the structure. The controller detects the presence of water or ice by comparing the power required to achieve the desired surface temperature, and a reference power, where the reference power is the power required to heat the surface of the structure to the same temperature if the structure were in a dry air environment (i.e. an environment devoid of water). If the power consumed by the heater is greater than the reference power, the presence of water or ice is inferred.Type: ApplicationFiled: January 10, 2014Publication date: December 3, 2015Applicant: Ultra Electronics LimitedInventors: Ian McGregor Stothers, Robert William Saunders
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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: 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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Patent number: 7393550Abstract: 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: February 21, 2003Date of Patent: July 1, 2008Assignee: Frito-Lay North America, Inv.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: 20040166210Abstract: 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: ApplicationFiled: February 21, 2003Publication date: August 26, 2004Inventors: 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