Patents by Inventor Scott Lineback
Scott Lineback 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).
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Patent number: 10155602Abstract: A process is disclosed for controlling a plurality of magnetrons of a thermal processing tunnel in accordance with a preconfigured magnetron actuation scheme. In some implementations, the process can include the steps of: receiving an identifier indicating a predefined packaged food product configuration; based on the identifier, obtaining a preconfigured magnetron actuation scheme that is preconfigured based on at least one characteristic of the predefined packaged food product configuration, wherein the preconfigured magnetron actuation scheme is preconfigured to cause at least one of the plurality of magnetrons to have a different execution characteristic than at least one other magnetron of the plurality of magnetrons; and transmitting at least one instruction in accordance with the preconfigured magnetron actuation scheme to a signal controller that drives the plurality of magnetrons, thereby causing the plurality of magnetrons to execute in accordance with the preconfigured magnetron actuation scheme.Type: GrantFiled: August 16, 2016Date of Patent: December 18, 2018Inventors: Karl Keller, Silvia Kurtz, David Wiemann, Rebecca Jahn, Scott Lineback, Faisal K. Abou-Nasr, Ryan T. Grace
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Publication number: 20160355287Abstract: A process is disclosed for controlling a plurality of magnetrons of a thermal processing tunnel in accordance with a preconfigured magnetron actuation scheme. In some implementations, the process can include the steps of: receiving an identifier indicating a predefined packaged food product configuration; based on the identifier, obtaining a preconfigured magnetron actuation scheme that is preconfigured based on at least one characteristic of the predefined packaged food product configuration, wherein the preconfigured magnetron actuation scheme is preconfigured to cause at least one of the plurality of magnetrons to have a different execution characteristic than at least one other magnetron of the plurality of magnetrons; and transmitting at least one instruction in accordance with the preconfigured magnetron actuation scheme to a signal controller that drives the plurality of magnetrons, thereby causing the plurality of magnetrons to execute in accordance with the preconfigured magnetron actuation scheme.Type: ApplicationFiled: August 16, 2016Publication date: December 8, 2016Inventors: Karl Keller, Silvia Kurtz, David Wiemann, Rebecca Jahn, Scott Lineback, Faisal K. Abou-Nasr, Ryan T. Grace
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Publication number: 20100055269Abstract: A method for producing a coconut water beverage having a pH below 4.5 by adding a food grade acid to coconut water. The method coverts coconut water from a low-acid food to a high-acid food which allows the coconut water to be subjected to less severe commercial sterilization processing and preserves the natural taste and aroma of the coconut water. The present invention is also directed to a blended beverage comprising coconut water and fruit juice and having natural isotonic properties.Type: ApplicationFiled: August 31, 2009Publication date: March 4, 2010Applicant: Tropicana Products, Inc.Inventors: Kellie Haynes, Rachel Bundang, Osvaldo Chu, Christian Eichinger, D. Scott Lineback, Albert D. Bolles
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Patent number: 7074448Abstract: A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that temperature or below throughout the process (except during pasteurization). From the initial juice flow, a first portion of the juice is diverted from a second portion of the juice. Suspended solids are separated out from the first portion to provide a solids-reduced juice. The solids-reduced juice is subjected to ion-exchange deacidification. Preferably, a portion of the initial single strength juice flow is added to the deacidified juice immediately after deacidification in order to immediately lower the pH of the deacidified juice to a value that discourages microbial activity.Type: GrantFiled: September 28, 2001Date of Patent: July 11, 2006Assignee: Tropicana Products, Inc.Inventors: D. Scott Lineback, Osvaldo A. Chu, Yongsoo Chung, Mark A. Pepper, Marcelo Perez Alvarez
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Publication number: 20040170731Abstract: A method for direct steam pasteurization and de-oiling of citrus juice, and more particularly, orange juice, is provided. In a further embodiment, a method for direct steam pasteurization and flash cooling of citrus juice is provided. The method removes certain undesired flavor components and retains certain desired flavor components and products having enhanced sensory characteristics result.Type: ApplicationFiled: February 28, 2003Publication date: September 2, 2004Inventors: Girish Subramaniam, Craig Philipp, D. Scott Lineback, Yongsoo Chung
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Publication number: 20040161505Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.Type: ApplicationFiled: February 10, 2004Publication date: August 19, 2004Applicant: Tropicana Products, Inc.Inventors: Yongsoo Chung, Osvaldo A. Chu, D. Scott Lineback, Mark A. Pepper, Marcelo Perez Alvarez
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Patent number: 6730343Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.Type: GrantFiled: September 28, 2001Date of Patent: May 4, 2004Inventors: Yongsoo Chung, Osvaldo A. Chu, D. Scott Lineback, Mark A. Pepper, Marcelo Perez Alvarez
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Publication number: 20040018285Abstract: A method for producing a coconut water beverage having a pH below 4.5 by adding a food grade acid to coconut water. The method coverts coconut water from a low-acid food to a high-acid food which allows the coconut water to be subjected to less severe commercial sterilization processing and preserves the natural taste and aroma of the coconut water. The present invention is also directed to a blended beverage comprising coconut water and fruit juice and having natural isotonic properties.Type: ApplicationFiled: July 23, 2002Publication date: January 29, 2004Applicant: Tropicana Products, Inc.Inventors: Kellie Haynes, Rachel Bundang, Osvaldo Chu, Christian Eichinger, D. Scott Lineback, Albert D. Bolles
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Publication number: 20030064140Abstract: A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that temperature or below throughout the process (except during pasteurization). From the initial juice flow, a first portion of the juice is diverted from a second portion of the juice. Suspended solids are separated out from the first portion to provide a solids-reduced juice. The solids-reduced juice is subjected to ion-exchange deacidification. Preferably, a portion of the initial single strength juice flow is added to the deacidified juice immediately after deacidification in order to immediately lower the pH of the deacidified juice to a value that discourages microbial activity.Type: ApplicationFiled: September 28, 2001Publication date: April 3, 2003Inventors: D. Scott Lineback, Osvaldo A. Chu, Yongsoo Chung, Mark A. Pepper, Marcelo Perez Alvarez
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Publication number: 20030064139Abstract: A process for deacidifying single strength juice, including not from concentrate (NFC) juice, uses an ion-exchange column. The process includes flowing water into the resin column and draining a fraction of the water from the column to create a head space in the column above the resin beads. Single strength juice is then introduced into the head space and into the resin column. Water is drained from the column until an SOI criterium is met. Single strength juice continues to be introduced into the resin column and treated liquid is directed to the production of deacidified single strength juice, typically until such time as the acidity of the treated liquid exceeds a pre-determined value. Treated single strength juice is removed from the resin column to create a head space in the column. Water then is introduced into the head space and liquid passes through the exit port.Type: ApplicationFiled: September 28, 2001Publication date: April 3, 2003Inventors: Yongsoo Chung, Osvaldo A. Chu, D. Scott Lineback, Mark A. Pepper, Marcelo Perez Alvarez
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Patent number: RE41537Abstract: Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein resin in order to provide an enhanced peel citrus juice, which can be blended with other juices.Type: GrantFiled: March 2, 2009Date of Patent: August 17, 2010Assignee: Tropicana Products, Inc.Inventors: Osvaldo A. Chu, Yongsoo Chung, Thomas Sanders, D. Scott Lineback