Patents by Inventor Varadharajan Radhamani Basker
Varadharajan Radhamani Basker 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: 20190388480Abstract: A pre-conditioned probiotic composition and method of forming the pre-conditioned probiotic composition comprises introducing thawed probiotic cells into a pre-conditioning environment having sufficient nutrients and conditions to prepare the thawed probiotic cells for surviving and successfully thriving in a targeted food product. Thawed probiotic cells are then provided with an incubation period of at least 2 hours to produce inoculation pre-treated probiotic cells with improved shelf life in a food product.Type: ApplicationFiled: June 22, 2018Publication date: December 26, 2019Inventors: Zeinab ALI, Varadharajan Radhamani BASKER, Yumin CHEN, Cordula FRANKRONE, Juan GONZALEZ, Prabhakar KASTURI, Yih Jennifer LEE, Tracy MUI, Elizabeth Gutierrez PRICE, James D. SCHUMAN, Kelly VAN DYKE
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Publication number: 20120196021Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.Type: ApplicationFiled: April 10, 2012Publication date: August 2, 2012Applicant: FRITO-LAY NORTH AMERICA, CIN.Inventors: Ashish Anand, Varadharajan Radhamani Basker, Christopher John Cornwell, Brian Peter Jacoby, Dimitris Lykomitros, Vamshidhar Puppala, V.N. Mohan Rao
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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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Publication number: 20110318471Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.Type: ApplicationFiled: September 7, 2011Publication date: December 29, 2011Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Ashish ANAND, Varadharajan Radhamani BASKER, Phillip FRAZIER, Richard LAI, Vamshidhar PUPPALA, William Cartwright WELLER
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Patent number: 8071150Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.Type: GrantFiled: December 21, 2007Date of Patent: December 6, 2011Assignee: Frito-Lay North America, Inc.Inventors: Ashish Anand, Varadharajan Radhamani Basker, Phillip Frazier, Richard Lai, Vamshidhar Puppala, William Cartwright Weller
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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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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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Publication number: 20100098829Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.Type: ApplicationFiled: October 17, 2008Publication date: April 22, 2010Inventors: Ashish Anand, Varadharajan Radhamani Basker, Christopher John Cornwell, Brian Peter Jacoby, Dimitris Lykomitros, Vamshidhar Puppala, V.N. Mohan Rao
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Publication number: 20090297671Abstract: A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months.Type: ApplicationFiled: June 2, 2008Publication date: December 3, 2009Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Varadharajan Radhamani BASKER, Vamshidhar PUPPALA
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Publication number: 20090162504Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.Type: ApplicationFiled: December 21, 2007Publication date: June 25, 2009Inventors: ASHISH ANAND, VARADHARAJAN RADHAMANI BASKER, PHILLIP FRAZIER, RICHARD LAI, VAMSHIDHAR PUPPALA, WILLIAM CARTWRIGHT WELLER
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Publication number: 20040028800Abstract: Snack food products, such as potato crisps or chips, are fabricated from dough that is processed into uncooked snack chips for cooking in a form fryer. Form fryers utilize conveyors that generally employ metal that contacts and retains the snack chips while being passed through an oil bath for frying. With the use of anti-sticking agent such as lecithin, the conveyors of the fryer do not need to be cooled prior to contacting the uncooked chips. The anti-sticking agent prevents the chip from adhering to the metal surfaces of a fryer conveyor that would otherwise cause a chip without anti-sticking agent to adhere thereto.Type: ApplicationFiled: August 12, 2002Publication date: February 12, 2004Inventors: Varadharajan Radhamani Basker, Thomas George Crosby, Ximena Quintero Fuentes, William Douglas Henson