Patents by Inventor Ajay Bhaskar

Ajay Bhaskar 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).

  • Patent number: 11948019
    Abstract: An interruption-handling setting for a category of interactions of an application is determined via a programmatic interface. A set of user-generated input is obtained while presentation to a user of a set of output of the category is in progress. A response to the set of user-generated input is prepared based at least in part on the interruption-handling setting.
    Type: Grant
    Filed: September 30, 2020
    Date of Patent: April 2, 2024
    Assignee: Amazon Technologies, Inc.
    Inventors: Swapandeep Singh, Minaxi Singla, Kartik Rustagi, Omkar Prakash Kurode, Gouthamamani Venkatesan, Ajay Bhaskar Medury, Lefan Zhang, Haiyang Sun, Rama Krishna Sandeep Pokkunuri, Sai Madhu Bhargav Pallem, Harshal Pimpalkhute
  • Publication number: 20080044534
    Abstract: A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.
    Type: Application
    Filed: August 23, 2007
    Publication date: February 21, 2008
    Inventors: Sheri Baker, Ajay Bhaskar, John Mathew, Renu Mathew, Kevin Trick
  • Publication number: 20070243301
    Abstract: With the process for producing rice-based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a rice based snack product that has improved flavor qualities and decreased oil pick up. To form the pellets, a rice meal is passed through a low shear extruder. The extrudate produced is then cut into pellets.
    Type: Application
    Filed: April 14, 2006
    Publication date: October 18, 2007
    Inventors: Michelle Barnett, Ajay Bhaskar, Robin Hargrove, Jason Niermann, V.N. Rao, Craig Weitz
  • Publication number: 20050260314
    Abstract: A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.
    Type: Application
    Filed: May 19, 2004
    Publication date: November 24, 2005
    Inventors: Sheri Baker, Ajay Bhaskar, John Mathew, Renu Mathew, Kevin Trick
  • Patent number: D625486
    Type: Grant
    Filed: April 2, 2010
    Date of Patent: October 19, 2010
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ajay Bhaskar, Kerry Anechiarico