Patents by Inventor Kayte M. Judd

Kayte M. Judd 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).

  • System and technique for ultrasonic determination of degree of cooking
    Patent number: 7191698
    Abstract: A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.
    Type: Grant
    Filed: April 3, 2003
    Date of Patent: March 20, 2007
    Assignee: Battelle Memorial Institute
    Inventors: Leonard J. Bond, Aaron A. Diaz, Kayte M. Judd, Richard A. Pappas, William C. Cliff, David M. Pfund, Gerald P. Morgen
  • Ultrasonic fill level device and method
    Patent number: 6925870
    Abstract: A fluid level monitoring system 20 includes an ultrasonic interrogation device 30 acoustically coupled to a sidewall 25 of container 22 and produces ultrasound that travels through the liquid 24 along a transverse path 32 and an inclined path 34. The liquid level is determined by calculating the times-of-flight for the received return signals, where the return signal along the inclined path 34 reflects from the intersection 27 of the liquid level 28 and a sidewall 23. The device 30 can be a multi-element transducer having a plurality of transducer elements at different angular orientations in a common housing.
    Type: Grant
    Filed: September 23, 2003
    Date of Patent: August 9, 2005
    Assignee: Battelle Memorial Institute
    Inventors: Richard A. Pappas, Don S. Daly, Walter C. Weimer, James L. Buelt, Kayte M. Judd, Scott K. Cooley
  • System and technique for ultrasonic determination of degree of cooking
    Publication number: 20040195231
    Abstract: A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.
    Type: Application
    Filed: April 3, 2003
    Publication date: October 7, 2004
    Inventors: Leonard J. Bond, Aaron A. Diaz, Kayte M. Judd, Richard A. Pappas, William C. Cliff, David M. Pfund, Gerald P. Morgen