Patents by Inventor Gerald James Vogel

Gerald James Vogel 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: 8318229
    Abstract: 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: Grant
    Filed: January 24, 2005
    Date of Patent: November 27, 2012
    Assignee: Frito-Lay North America, Inc.
    Inventors: Pravin Maganlal Desai, John Mampra Mathew, Gerald James Vogel
  • Publication number: 20100255167
    Abstract: 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: Application
    Filed: April 7, 2009
    Publication date: October 7, 2010
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Wilfred Marcellien Bourg, JR., Pravin Maganlal Desai, Bradley Scott Shepard, Michael Grant Topor, Gerald James Vogel
  • Publication number: 20100080868
    Abstract: 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: Application
    Filed: September 26, 2008
    Publication date: April 1, 2010
    Applicant: 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
  • Patent number: 4113887
    Abstract: The selectivity of an adsorbent for the preferentially adsorbed component of a multi-component solution is improved by means of a countercurrent adsorption process coupled with a reflux operation wherein the loaded adsorption medium which is taken off stream as spent adsorbent is processed to concentrate the preferentially adsorbed component therein.
    Type: Grant
    Filed: February 24, 1977
    Date of Patent: September 12, 1978
    Assignee: General Foods Corporation
    Inventors: Franklin Kramer, Yair Steve Henig, Torunn Atteraas Garin, Gerald James Vogel