Patents by Inventor Roger Carson Later

Roger Carson Later 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).

  • Systems and methods for collecting crude oil from leaking underwater oil wells
    Patent number: 8517632
    Abstract: A large diameter duct formed of flexible material extends above an undersea oil leak. The large diameter dissipates the high well head pressure, which, in turn, decreases the velocity of the escaping oil. Because the oil is contained within the tubular structure and is under low pressure, it will rise slowly due to differences in the oil's and seawater's specific gravities. At the top of the tubular structure, the oil and water flows into a reservoir where the oil floating above the water can be offloaded to a storage vessel.
    Type: Grant
    Filed: May 25, 2011
    Date of Patent: August 27, 2013
    Inventor: Roger Carson Later
  • Systems and Methods For Collecting Crude Oil From Leaking Underwater Oil Wells
    Publication number: 20110293372
    Abstract: A large diameter duct formed of flexible material extends above an undersea oil leak. The large diameter dissipates the high well head pressure, which, in turn, decreases the velocity of the escaping oil. Because the oil is contained within the tubular structure and is under low pressure, it will rise slowly due to differences in the oil's and seawater's specific gravities. At the top of the tubular structure, the oil and water flows into a reservoir where the oil floating above the water can be offloaded to a storage vessel.
    Type: Application
    Filed: May 25, 2011
    Publication date: December 1, 2011
    Inventor: Roger Carson Later
  • Method and apparatus of heat-shocking fresh produce and for cooling such produce to a desired temperature and moisture content
    Patent number: 6644043
    Abstract: Produce, especially processed produce, such as lettuce, broccoli and potatoes, is heat-shocked with water having an elevated temperature relative to the produce, to minimize discoloration of the produce from the processing after the heat shock, the produce is low pressure or vacuum cooled and dried to remove heat-shock water adsorbed and absorbed by the produce.
    Type: Grant
    Filed: August 2, 2002
    Date of Patent: November 11, 2003
    Inventor: Roger Carson Later
  • Methos and Apparatus of Heat-Shocking Fresh Produce and for Cooling Such Produce to a Desired Temperature and Moisture Content
    Publication number: 20020184897
    Abstract: Produce, especially processed produce, such as lettuce, broccoli and potatoes, is heat-shocked with water having an elevated temperature relative to the produce, to minimize discoloration of the produce from the processing after the heat shock, the produce is low pressure or vacuum cooled and dried to remove heat-shock water adsorbed and absorbed by the produce.
    Type: Application
    Filed: August 2, 2002
    Publication date: December 12, 2002
    Inventor: Roger Carson Later
  • Methods for heat-shocking fresh produce and for cooling such produce to a desired temperature, and moisture content
    Patent number: 6434951
    Abstract: The treatment of produce, especially processed produce, such as lettuce, broccoli and potatoes, wherein the produce is heat-shocked with water having an elevated temperature relative to the produce, to minimize discoloration of the produce from the processing, followed by low pressure or vacuum cooling and drying of the produce to remove heat-shock water adsorbed and absorbed by the produce.
    Type: Grant
    Filed: March 13, 2001
    Date of Patent: August 20, 2002
    Inventor: Roger Carson Later
  • Methods for heat-shocking fresh produce and for cooling such produce to a desired temperature, and moisture content
    Publication number: 20010009098
    Abstract: The treatment of produce, especially processed produce, such as lettuce, broccoli and potatoes, wherein the produce is heat-shocked with water having an elevated temperature relative to the produce, to minimize discoloration of the produce from the processing, followed by low pressure or vacuum cooling and drying of the produce to remove heat-shock water adsorbed and absorbed by the produce.
    Type: Application
    Filed: March 13, 2001
    Publication date: July 26, 2001
    Inventor: Roger Carson Later