Patents by Inventor Wilfred Marcellien Bourg, Jr.
Wilfred Marcellien Bourg, Jr. 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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Publication number: 20170086479Abstract: A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.Type: ApplicationFiled: September 24, 2015Publication date: March 30, 2017Inventors: Ou Bai, Wilfred Marcellien Bourg, JR., Scott Fagan, Enrique Michel-Sanchez, Shahmeer Ali Mirza, Scott G. Richardson, Chen C. Shao
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Publication number: 20170089869Abstract: A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.Type: ApplicationFiled: April 7, 2016Publication date: March 30, 2017Inventors: Ou Bai, Wilfred Marcellien Bourg, JR., Scott Fagan, Enrique Michel-Sanchez, Shahmeer Ali Mirza
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Patent number: 9541537Abstract: A photo acoustic non-destructive measurement apparatus and method for quantitatively measuring texture of a food snack is disclosed. The apparatus includes a laser generating tool, an acoustic capturing device, and a data processing unit. The laser generating tool directs a laser towards a food snack placed on a surface and creates pressure waves that propagate through the air and produce an acoustic signal. The acoustic capturing device records and forwards the signal to a data processing unit. The data processing unit further comprises a digital signal processing module that processes the received acoustic signal. A statistical processing module further filters the acoustic signal from the data processing unit and generates a quantitative acoustic model for texture attributes such as hardness and fracturability. The quantitative model is correlated with a qualitative texture measurement from a descriptive expert panel. Texture of food snacks are quantitatively measured with the quantitative acoustic model.Type: GrantFiled: September 24, 2015Date of Patent: January 10, 2017Assignee: Frito-Lay North America, Inc.Inventors: Ou Bai, Wilfred Marcellien Bourg, Jr., Scott Fagan, Enrique Michel-Sanchez, Shahmeer Ali Mirza, Scott G. Richardson, Chen C. Shao
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Publication number: 20160316812Abstract: A method and apparatus for causing attrition to an outer surface of a food product to provide a removed portion of the food product and a remainder of the food product. In a first aspect, an abrasive stream contacts the outer surface of the food product, thereby separating at least a portion of the outer surface of the food product from the remainder of the food product to provide the removed portion of the food product. In a second aspect, the apparatus comprises a product positioner to position the food product in an attrition zone and a nozzle for discharging the abrasive stream into contact with the food product in the attrition zone. The abrasive stream can be food grade and can comprise a food grade fluid and a food grade abrasive, for example, air and salt, respectively.Type: ApplicationFiled: October 22, 2015Publication date: November 3, 2016Inventors: Wilfred Marcellien BOURG, JR., Stephen GRAHAM, Richard James RUEGG
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Patent number: 9134711Abstract: A method for advanced batch control of a batch process. The method discloses completing at least one cycle of the batch process and collecting data on at least one process variable and at least one product property. A model is created based on the data, wherein the model comprises inputs. Thereafter the batch process is initiated. At one or more decision points the model is utilized to obtain outputs. A controller utilizes the model outputs to control the batch in accordance with the model outputs. Final product properties are reached at decreased variability compared to the prior art.Type: GrantFiled: May 4, 2010Date of Patent: September 15, 2015Assignee: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien Bourg, Jr., Mark-John Bruwer, John Fredrick MacGregor, Ivan P. Miletic, David John Pieterse, Dale M. Smith
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Patent number: 9110462Abstract: A method for batch control in a system. The system comprises at least two batch processing sets that share at least one shared equipment. A batch is initiated in each processing set. Process variables from each batch are monitored. At least one process variable from at least one batch are adjusted using bang-bang control to prevent conflicts.Type: GrantFiled: June 30, 2010Date of Patent: August 18, 2015Assignee: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien Bourg, Jr., Dale M. Smith
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Patent number: 9014434Abstract: A method for scoring and controlling the quality of dynamic food products transitioning in the processing steps is performed using image analysis. An image of a plurality of moving food products on a conveyor system is captured by on-line vision equipment and image analysis is performed on the image via an algorithm that determines the percentage of pixels having varying intensities of colors and applies predetermined preferences to predict consumer dissatisfaction. The entire group of food products of one or more images is given an overall appearance score and each individual food product is also scored such that each may be ranked from least to more acceptable. The ranked food products can then be ejected in the order of worst to better rank to increase the overall quality score of the entire group.Type: GrantFiled: November 26, 2012Date of Patent: April 21, 2015Assignee: Frito-Lay North America, Inc.Inventors: Rick Wendell Bajema, Garrett Fox, Kevin Matthew Trick, David Ray Warren, Sheila Wright-Henry, Sonchai Lange, Wilfred Marcellien Bourg, Jr.
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Publication number: 20140147015Abstract: A method for scoring and controlling the quality of dynamic food products transitioning in the processing steps is performed using image analysis. An image of a plurality of moving food products on a conveyor system is captured by on-line vision equipment and image analysis is performed on the image via an algorithm that determines the percentage of pixels having varying intensities of colors and applies predetermined preferences to predict consumer dissatisfaction. The entire group of food products of one or more images is given an overall appearance score and each individual food product is also scored such that each may be ranked from least to more acceptable. The ranked food products can then be ejected in the order of worst to better rank to increase the overall quality score of the entire group.Type: ApplicationFiled: November 26, 2012Publication date: May 29, 2014Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Rick Wendell Bajema, Garrett Fox, Kevin Matthew Trick, David Ray Warren, Sheila Wright-Henry, Sonchai Lange, Wilfred Marcellien Bourg, JR.
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Publication number: 20140146164Abstract: A system and method for calibrating a dynamic digital imaging system for the detection of defects in a moving product stream. The system has an elevated platform above a conveying unit for receiving a reference color tile. The elevated platform allows for the passage of products to be inspected on the below conveying unit surface such that calibration and re-calibration processes during image capturing may be accomplished on a continuous basis without interruption of the product stream.Type: ApplicationFiled: March 14, 2013Publication date: May 29, 2014Inventors: Rick Wendell Bajema, Wilfred Marcellien Bourg, JR., Scott Fagan, Sonchai Lange, Kerwin Bradley, David Ray Warren
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Patent number: 8569662Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.Type: GrantFiled: February 28, 2012Date of Patent: October 29, 2013Assignee: Frito-Lay North America, Inc.Inventors: Wilfred Marcellien Bourg, Jr., Donald Vaughn Neel, Jennifer Bell Raymond
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Patent number: 8284248Abstract: The present invention is a method to detect defects in a process producing a food product by utilizing multivariate image analysis. In one aspect, an image is captured of the food product in the visible spectrum by on-line vision equipment, multivariate image analysis is performed on the image via an algorithm programmed onto a field programmable gate array to determine if a defect exists, a signal is sent to downstream sorting equipment, and the sorting equipment then rejects those food products that contain defects.Type: GrantFiled: August 25, 2009Date of Patent: October 9, 2012Assignee: Frito-Lay North America, Inc.Inventors: Wilfred Marcellien Bourg, Jr., Enrique Michel
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Publication number: 20120156359Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.Type: ApplicationFiled: February 28, 2012Publication date: June 21, 2012Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien BOURG, JR., Donald Vaughn NEEL, Jennifer Bell RAYMOND
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Patent number: 8158175Abstract: Disclosed is a method for the real time measurement of acrylamide in a food product. Wavelength emission data is collected from a food product. The same food product is tested off-line in an analytical laboratory for levels of acrylamide pre-cursors or acrylamide. The wavelength emission data is then correlated with the off-line laboratory data.Type: GrantFiled: August 21, 2009Date of Patent: April 17, 2012Assignee: Frito-Lay North America, Inc.Inventor: Wilfred Marcellien Bourg, Jr.
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Patent number: 8148668Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.Type: GrantFiled: November 3, 2008Date of Patent: April 3, 2012Assignee: Frito-Lay North America, Inc.Inventors: Wilfred Marcellien Bourg, Jr., Donald Vaughn Neel, Jennifer Bell Raymond
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Patent number: 8124154Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.Type: GrantFiled: April 15, 2010Date of Patent: February 28, 2012Assignee: Frito-Lay North America, Inc.Inventors: Varadharajan Radhamani Basker, Wilfred Marcellien Bourg, Jr., Steven Andrew Bresnahan, Thomas George Crosby, Pravin Maganlal Desai, Phillip Stuart Frazier
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Publication number: 20110276164Abstract: A method for advanced batch control of a batch process. The method discloses completing at least one cycle of the batch process and collecting data on at least one process variable and at least one product property. A model is created based on the data, wherein the model comprises inputs. Thereafter the batch process is initiated. At one or more decision points the model is utilized to obtain outputs. A controller utilizes the model outputs to control the batch in accordance with the model outputs. Final product properties are reached at decreased variability compared to the prior art.Type: ApplicationFiled: May 4, 2010Publication date: November 10, 2011Inventors: Wilfred Marcellien Bourg, JR., Mark-John Bruwer, John Fredrick MacGregor, Ivan P. Miletic, David John Pieterse, Dale M. Smith
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Publication number: 20110276169Abstract: A method for batch control in a system. The system comprises at least two batch processing sets that share at least one shared equipment. A batch is initiated in each processing set. Process variables from each batch are monitored. At least one process variable from at least one batch are adjusted using bang-bang control to prevent conflicts.Type: ApplicationFiled: June 30, 2010Publication date: November 10, 2011Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien Bourg, JR., Dale M. Smith
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Publication number: 20110050880Abstract: The present invention is a method to detect defects in a process producing a food product by utilizing multivariate image analysis. In one aspect, an image is captured of the food product in the visible spectrum by on-line vision equipment, multivariate image analysis is performed on the image via an algorithm programmed onto a field programmable gate array to determine if a defect exists, a signal is sent to downstream sorting equipment, and the sorting equipment then rejects those food products that contain defects.Type: ApplicationFiled: August 25, 2009Publication date: March 3, 2011Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien Bourg, JR., Enrique Michel
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Publication number: 20100255167Abstract: 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: ApplicationFiled: April 7, 2009Publication date: October 7, 2010Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien Bourg, JR., Pravin Maganlal Desai, Bradley Scott Shepard, Michael Grant Topor, Gerald James Vogel
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Patent number: 7798058Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.Type: GrantFiled: February 11, 2005Date of Patent: September 21, 2010Assignee: Frito-Lay North America, Inc.Inventors: Varadharajan Radhamani Basker, Wilfred Marcellien Bourg, Jr., Steven Andrew Bresnahan, Thomas George Crosby, Pravin Maganlal Desai, Phillip Stuart Frazier