Capillary rheometer for measuring dough viscosity

- GRUMA S.A.B. DE C.V.
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Description

FIG. 1 is a top, front, and right side perspective view of a capillary rheometer for measuring dough viscosity showing the new design;

FIG. 2 is a top, front, and left side, perspective view thereof;

FIG. 3 is a front elevation view thereof;

FIG. 4 is a right side elevation view thereof;

FIG. 5 is a left side elevation view thereof; and,

FIG. 6 is a top plan view thereof.

The broken lines shown in the drawings illustrate portions of the capillary rheometer for measuring dough viscosity that from no part of the claimed design.

Claims

The ornamental design for a capillary rheometer for measuring dough viscosity, as shown and described.

Referenced Cited
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Foreign Patent Documents
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Other references
  • Saki, “Reactive melt blending of low-density polyethylene with poly (acrylic acid)”, Arabian Journal of Chemistry (2015) 8, 191-199.
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  • “Rheometer and extruder solutions for the food industry”, Thermo Fisher Scientific, 2016, pp. 1-4.
  • Néöez-Santiago et al., “Rheological evaluation of non-Newtonian Mexican nixtamalised maize and dry processed masa flours” Journal of Food Engineering 60 (2013), pp. 55-66.
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Patent History
Patent number: D834966
Type: Grant
Filed: Mar 7, 2017
Date of Patent: Dec 4, 2018
Assignee: GRUMA S.A.B. DE C.V. (San Pedro Garza Garcia)
Inventors: Felipe A. Rubio (Edinburg, TX), Roberto Contreras (Guadalupe N.L.), Juan A. Martinez (Guadalupe N.L.)
Primary Examiner: Susan Bennett Hattan
Assistant Examiner: Leanne Was-Englehart
Application Number: 29/596,243
Classifications
Current U.S. Class: Expanding Fluid Type (D10/58)