John P Mathew

US Patent:

6737592, May 18, 2004

Filed:

Mar 14, 2003

Appl. No.:

10/389406

Inventors:

Andy Anh Hoang - Lake in the Hills IL
John Mathew - Barrington IL
Jeffrey C. Pflug - Winfield IL
Robert Kosberg - Wildwood IL

Assignee:

Motorola, Inc. - Schaumburg IL

International Classification:

H01H 300

US Classification:

200 1B, 200 5 R, 200339

Abstract:

A switch assembly ( ) comprising of a base portion ( ), a flexible pad ( ), a paddle ( ), and at least one button ( ). The flexible pad ( ) has a first dome ( ) and a second dome ( ). The paddle ( ) is slidably attached to the base portion ( ) and has a first end portion ( ) and a second end portion ( ). The first end portion ( ) of the paddle ( ) is positioned adjacent to the first dome ( ) of the flexible pad ( ). The second end portion ( ) of the paddle ( ) is positioned adjacent to the second dome ( ) of the flexible pad ( ). The button ( ) is slidably attached to the base portion ( ) and is capable of contacting the paddle ( ). The first dome ( ) of the flexible pad ( ) is capable of collapsing when a user applies a first force (F ) to the button ( ). The second dome ( ) of the flexible pad ( ) is capable of collapsing when the user applies a second force (F ) to the button ( ), the second force (F ) being greater in value than the first force (F ). The switch assembly ( ) may further include a white light emitting diode ( ) for providing a colored light for the switch assembly ( ) through the use of the flexible pad ( ).

US Patent:

7364766, Apr 29, 2008

Filed:

Oct 10, 2003

Appl. No.:

10/683967

Inventors:

Sheri Lynn Baker - Dallas TX, US
John Mampra Mathew - Plano TX, US
Renu Mathew - Plano TX, US
Bruce Edward Rogers - Irving TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A21D 10/00

US Classification:

426622, 426458, 426466

Abstract:

A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

US Patent:

7820219, Oct 26, 2010

Filed:

Jun 12, 2007

Appl. No.:

11/761801

Inventors:

Sheri Lynn Baker - Dallas TX, US
John Mampra Mathew - Plano TX, US
Renu Mathew - Plano TX, US
Bruce Edward Rogers - Irving TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/226
A21D 13/00

US Classification:

426537, 426438, 426466, 426549, 426560, 426622, 426808

Abstract:

A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

US Patent:

8318229, Nov 27, 2012

Filed:

Jan 24, 2005

Appl. No.:

11/041399

Inventors:

Pravin Maganlal Desai - Carrollton TX, US
John Mampra Mathew - Plano TX, US
Gerald James Vogel - Plano TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/01

US Classification:

426438, 426446, 426637, 426808

Abstract:

A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.

US Patent:

8352997, Jan 8, 2013

Filed:

Nov 14, 2008

Appl. No.:

12/271345

Inventors:

Kenneth Ospalik - Plainfield IL, US
Daniel Malee - Wheaton IL, US
John Mathew - Mount Prospect IL, US
Marisa Earnshaw - Naugatuck CT, US
Giya Tektumanidze - Riverwoods IL, US

Assignee:

AT&T Intellectual Property I, L.P. - Atlanta GA

International Classification:

H04N 7/173

US Classification:

725116, 725 32, 725 34, 725 35, 725 36, 725 46, 725 93, 725114, 725136, 725144, 725146

Abstract:

Systems and methods of monitoring blackout events are provided. A particular method includes receiving a server blackout event associated with a scheduled blackout of a first media service. The method also includes receiving at least one client blackout event from at least one set top box (STB) affected by the scheduled blackout. For example, the server blackout event and the client blackout event(s) may be received at a subscriber event transmission interface (SETI). The method further includes storing the server blackout event and the client blackout event(s) at a data warehouse.

US Patent:

8434121, Apr 30, 2013

Filed:

Oct 16, 2009

Appl. No.:

12/580862

Inventors:

Kenneth Ospalik - Plainfield IL, US
Marissa Earnshaw - Naugatuck CT, US
Daniel P. Malee - Wheaton IL, US
John Mathew - Mount Prospect IL, US
Giya Tektumanidze - Riverwood IL, US

Assignee:

AT&T Intellectual Property I, L.P. - Atlanta GA

International Classification:

H04N 7/173

US Classification:

725 95, 725 96, 725 97

Abstract:

A method for monitoring a bandwidth configuration for a plurality of customer premises connected to a video head-end office in an Internet Protocol television network is disclosed. The bandwidth configuration is received for each of the plurality of customer premises. The bandwidth configuration is stored for each of the plurality of customer premises in a memory of a first server. A data file is received from the video head-end office. The data file indicates that a set-top box device located at one of the customer premises has requested a video stream that would exceed a first number of video streams available to the one of the customer premises and that would exceed a first bandwidth currently available between the video head-end office and the one of the customer premises. The data file is stored in the memory of the first server.

US Patent:

20050260314, Nov 24, 2005

Filed:

May 19, 2004

Appl. No.:

10/848881

Inventors:

Sheri Baker - Dallas TX, US
Ajay Bhaskar - Allen TX, US
John Mathew - Plano TX, US
Renu Mathew - Plano TX, US
Kevin Trick - Dallas TX, US

International Classification:

A21D006/00

US Classification:

426496000

Abstract:

A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

US Patent:

20060034988, Feb 16, 2006

Filed:

Aug 16, 2004

Appl. No.:

10/919417

Inventors:

Steven Bresnahan - Plano TX, US
Pravin Desai - Carrollton TX, US
John Mathew - Plano TX, US
Holly Nahrgang - Frisco TX, US
Vamshidhar Puppala - McKinney TX, US

International Classification:

A21D 6/00

US Classification:

426502000

Abstract:

An improved method to produce a dough sheet having improved uniform properties in a high-speed manufacturing environment. In accordance with one embodiment of the present invention, the dough sheeting system comprises improved control of dough particles in the sheeter nip, and improved control of dough properties across the width of the dough sheet including, but not limited to, uniform thickness, uniform work input, uniform moisture content, uniform emulsifier content, and uniform dry ingredient content. In a preferred embodiment, the improvements described herein enable the high-speed production of stackable chip products. Improved mixing and control of process conditions in dry and wet upstream mixers enable such production.