Patents by Inventor Barry G. Swanson

Barry G. Swanson 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).

  • Publication number: 20080145483
    Abstract: An extrusion process for producing a uniform and highly expanded food product is disclosed. The uniform expansion ratio possessed by the extruded product provides a consistent texture and has application in a wide variety of food consumables, ranging from snacks to breakfast cereals.
    Type: Application
    Filed: December 18, 2006
    Publication date: June 19, 2008
    Applicants: The United States of America, as represented By the Secretary of Agriculture, Washington State University Research Foundation
    Inventors: Jose De J. Berrios, Juming Tang, Barry G. Swanson
  • Patent number: 6019031
    Abstract: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.
    Type: Grant
    Filed: July 7, 1998
    Date of Patent: February 1, 2000
    Assignee: Washington State University
    Inventors: Bai-Lin Qin, Gustavo V. Barbosa-Canovas, Barry G. Swanson, Patrick D. Pedrow, Robert G. Olsen, Qinghua Zhang
  • Patent number: 5776529
    Abstract: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.
    Type: Grant
    Filed: July 3, 1997
    Date of Patent: July 7, 1998
    Assignee: Washington State University Research Foundation
    Inventors: Bai-Lin Qin, Gustavo V. Barbosa-Canovas, Barry G. Swanson, Patrick D. Pedrow, Robert G. Olsen, Qinghua Zhang
  • Patent number: 5662031
    Abstract: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.
    Type: Grant
    Filed: September 13, 1995
    Date of Patent: September 2, 1997
    Assignee: Washington State University Research Foundation, Inc.
    Inventors: Bai-Lin Qin, Gustavo V. Barbosa-Canovas, Barry G. Swanson, Patrick D. Pedrow, Robert G. Olsen, Qinghua Zhang
  • Patent number: 5549041
    Abstract: A batch food processing machine particularly adapted for treating solid and semi-solid foods. The machine has a processing vessel with first and second electrodes and an enclosed treatment chamber. The processing vessel is preferably a detachable module which is held within a vessel supporter and electrifier during treatment. The supporter-electrifier engages the electrodes and conveys high voltage electrical pulses to the electrodes. The system provides pressure relief using a preferred spring-biased pressure relief which is displaced when steam is generated within the treatment chamber. A preferred electrical pulse forming circuit applies square wave, short duration, high voltage pulses to the first and second electrodes with changing polarity.
    Type: Grant
    Filed: March 2, 1995
    Date of Patent: August 27, 1996
    Assignee: Washington State University Research Foundation
    Inventors: Qinghua Zhang, Bai-Lin Qin, Gustavo V. Barbosa-Canovas, Barry G. Swanson, Patrick D. Pedrow
  • Patent number: 4973489
    Abstract: A fat substitute food composition containing a polysaccharide fatty acid polyester in place of from about 0.5% to about 95% of the total fat content of the food composition is disclosed. The polysaccharide is a polymer of at least three monosaccharides and has at least four fatty acid ester groups, each fatty acid portion having from 4 to 24 carbon atoms.
    Type: Grant
    Filed: February 8, 1988
    Date of Patent: November 27, 1990
    Assignee: Curtice Burns, Inc.
    Inventors: Richard S. Meyer, Casimir C. Akoh, Barry G. Swanson, Daryl B. Winter, Jeffrey M. Root, Michael L. Campbell