An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight. An apparatus for practicing the method of the present invention is also disclosed.
Miles Eddowes - Edgewater NJ, US Christine Kennedy - Torrington CT, US John Cahill - Tenafly NJ, US Sanjay Shirsat - Hackensack NJ, US
Assignee:
Unilever Home & Personal Care USA, Division of Conopco, Inc.
International Classification:
G06K009/00 A61B006/00
US Classification:
382/128000, 348/077000, 600/476000
Abstract:
A method and apparatus is provided for identifying imperfections in a person's facial, forearm or hand skin and for recommending an appropriate remedial cosmetic. The method includes providing an apparatus having a programmable computer, a camera connected to the computer, at least one visible wavelength light source for separately generating at least two different color images and at least one ultraviolet wavelength light source for an ultraviolet light image. Further, the method includes placing the ultraviolet and color images into a program of the computer and processing the images for pinpointing areas of skin requiring preventative treatment including those with skin damage. A remedial set of cosmetic products can thereby be recommended.
Dairy-Based Candy Production Utilizing Plate And Frame Assembly
Gerald Cotten - Sparta NJ, US Brian Hallacker - Hoboken NJ, US John Cahill - Oak Ridge NJ, US Kenneth Maas - Pattenburg NJ, US
International Classification:
A23L001/05
US Classification:
426576000
Abstract:
An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight. An apparatus for practicing the method of the present invention is also disclosed.
Process For Annealing Biaxially Oriented Hollow Shaped Thermoplastic Atricles
Christopher Mero - New Millford CT John Cahill - Yorktown Heights NY
Assignee:
PepsiCo., Inc. - Purchase NY
International Classification:
B29C 4918 B29C 4964
US Classification:
264521
Abstract:
A process and apparatus for annealing biaxially oriented articles is disclosed, particularly blow molded articles prepared from unique tapered preforms which are immediately annealed using warm fluid in a segmented mold. Portions of the segment mold, used to form the articles, are temperature controlled at various temperatures by passing warm water through conduits in the neck-shoulder portion and body portion of the mold segment and cold water through the bottom and shoulder portion of the mold to bring the temperature of the article wall to about 65. degree. C. to 85. degree. C. for PET bottles. The body wall temperature is preferably lowered to about 80. degree. C. while the neck-shoulder and bottom and shoulder portions are lowered to at least 70. degree. C. The annealing increases the articles structural strength, removes temperature and biaxial stress, reduces gas permeability, retains transparency and allows for multiple reuse of the article including hot washing thereof.
A treatment container for washing and rinsing materials includes a body with open top and a screen or mesh in proximity of the top of the body for allowing drainage of excess cleansing liquid and washed-off substances during cleansing of the material while retaining the material within the interior of the container. For complete removal of water and washed-off substances from the container after terminating washing of the material, the container may be closed by a lid and turned upside down to thereby permit the cleansing liquid to drain through the mesh which, at inverted position of the container, extends at the bottom of the body.
A redemption apparatus or system and process for accepting the return of selected types of non-refillable containers, and issuing to the customer a cash return or a coupon redeemable at a store for the face value printed thereon. In one embodiment of the invention the redemption system includes an open round carousel turntable having circumferentially separated compartments thereon in which a customer places a returned bottle or can. The returned container is placed on the carousel with a code thereon, which may be of UPC type, facing radially outwardly therefrom such that rotation of the carousel results in movement of the code past a code reader within the redemption apparatus which scans and detects the code markings. When the code markings indicate the returned container to be one of an acceptable type, the machine sweeps the container from the carousel into a comminuter or a shredder wherein it is comminuted and the remains thereof stored in a bin either within the machine or separate and remote therefrom. A separate register for each distributor of acceptable containers is provided.
Chewing Gum Exhibiting Reduced Adherence To Dental Work
Dorothy A. Panhorst - Morris Plains NJ John M. Cahill - Newfoundland NJ
Assignee:
Nabisco, Inc. - Parsippany NJ
International Classification:
A23G 330
US Classification:
426 4
Abstract:
Disclosed are chewing gum compositions exhibiting a reduced tendency to adhere undesirably to solid dental surfaces in the mouth, the compositions comprising a gum base which comprises about 8 to about 18 wt. % of low molecular polyisobutylene; about 1 to about 4 wt. % of high molecular weight polyisobutylene; about 16 to about 30 wt. % of polyvinyl acetate; about 16 to about 30 wt. % of inorganic filler; about 1 to about 6 wt. % of polyethylene; about 18 to about 30 wt. % of a fat component selected from the group consisting of hydrogenated and partially hydrogenated vegetable oils and mixtures thereof; about 1 to about 6 wt. % of emulsifier; and about 2 to about 10 wt. % of microcrystalline wax.
Process And Apparatus For Blow Mold Annealing And Subsequently Heat Treating Thermoplastic Articles
Christopher Mero - New Millford CT John Cahill - Yorktown Heights NY
Assignee:
PepsiCo., Inc. - Purchase NY
International Classification:
B29C 4918 B29C 4964
US Classification:
264521
Abstract:
A process and apparatus for annealing and heat treating biaxially oriented articles is disclosed, particularly blow molded articles prepared from preforms which are simultaneously annealed using warm fluid in a first segmented mold. The blown article is transferred to a second, larger mold where the article is pressurized against the mold to form the final container design and to heat treat at least a portion of the bottle wall to improve crystallinity and strength. Portions of the mold, used to form and anneal the articles, are temperature controlled at various temperatures by passing warm water through conduits in the neck-shoulder portion and body portion of the mold and cold water through the bottom and shoulder portion of the mold to bring the temperature of the article wall to about 65. degree. C. to 95. degree. C. for PET bottles. The second mold is up to 10% larger in volume and preferably employs resistance heating to heat treat the side wall to 110. degree. C. to 220. degree. C.
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Education:
SUNY College at New Paltz 1992 B.S. in Business Administration
Skills:
Microsoft Office 2010, Microsoft Outlook, Google Adwords, SEO/SEM, PPC, Lotus Notes, Budget Management, 17 Success Principles
Capitas Financial, Inc Scottsdale, AZ Jul 2012 to Mar 2013 Business Development CoordinatorAZCO Properties/Realty Pilot Phoenix, AZ Mar 2009 to Jun 2012 REALTOR, Chief Financial OfficerHebets & Maguire, LLC (National Financial Partners) Phoenix, AZ Oct 2007 to Feb 2009 Vice President, Administration & Client ServiceCharon Planning (National Financial Partners) Phoenix, AZ Mar 1999 to Sep 2007 Managing ConsultantThe Todd Organization St. Louis, MO Apr 1995 to Feb 1999 Case Manager
Education:
Miami University Oxford, OH 1989 to 1993 BS in Business - FinanceUniversitat de Valencia Valencia, Valencia 1992 to 1992 Hispanic Studies ProgramSt. Louis University High School St. Louis, MO 1985 to 1989 College Preparatory
Skills:
Account Management, Consulting, Business Development, Product Wholesaling, Executive Benefits, Deferred Compensation, Non-Qualified Plans, COLI, BOLI, Employee Benefits, Retirement Planning, Business Planning, Estate Planning, Financial Planning, Compliance, Life Insurance, Annuities, Mutual Funds, Disability, Long Term Care, Property & Casualty Insurance, Real Estate Investment, Asset Disposition
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We view succession planning as one of our most important mandates," John Cahill, the board's lead independent director, said in a statement. "Todays announcement reflects the boards commitment to ensure American has the most talented team in the business, and continues to be led by an exemplary i
the two merging entities. The chairman of Heinz, Alex Behring, will assume chairmanship of the new company. The vice chairmanship will be reserved for Krafts current chairman and CEO, John Cahill. Bernardo Hees, the CEO of Heinz, will retain his title as the two companies merge into a single firm. [
Date: Mar 27, 2015
Category: Business
Source: Google
Argus Downgrades Kraft Foods Group Inc (KRFT) Stock To Sell Following ...
The new Kraft-Heinz Company will become the third-largest food and beverage company in the US, and the fifth-largest in the world. Heinz Chairman, Alex Behring, has been selected as chairman of the merged company, while Kraft CEO, John Cahill, will be vice chairman. Furthermore, Heinz CEO, Bernar
a new chief executive to replace Tony Vernon, a then-58-year-old who had been inthe job for just over two years. A board member said at the time the company felt the need to accelerate the pace ofchange. Kraft Chairman, John Cahill, then 57, took over as CEO. After years of working at PepsiCo Inc.
Date: Mar 25, 2015
Category: Business
Source: Google
HJ Heinz Company And Kraft Foods Group Sign Definitive Merger Agreement To ...
"Together we will have some of the most respected, recognized and storied brands in the global food industry, and together we will create an even brighter future," said John Cahill, Kraft Chairman and Chief Executive Officer. "This combination offers significant cash value to our shareholders and thcloses, Alex Behring, Chairman of Heinz and the Managing Partner at 3G Capital, will become the Chairman of The Kraft Heinz Company. John Cahill, Kraft Chairman and Chief Executive Officer, will become Vice Chairman and chair of a newly formed operations and strategy committee of the Board of Directors.
Date: Mar 25, 2015
Category: Business
Source: Google
Kraft is a big mess. Here's how the Heinz deal might help 12:53 PM EDT
raft, Oscar Mayer, and Philadelphia), last year the company saw sales fall for the fourth straight year, while profit fell 62% to $2.7 billion. And, more worrisome, Kraft lost market share in the categories that generated 40% of its U.S. businesses in 2014, Krafts CEO John Cahill said last month.
Date: Mar 25, 2015
Category: Business
Source: Google
Will betting on junk food be a winning strategy for the new Kraft Heinz?
Its clear that our world changed and our consumers have changed, but our company has not changed enough and certainly has not kept pace, said Kraft CEO John Cahill on the call. Cahill took over in December, replacing Ton Vernon, who left amid the companys struggles. Cahill will be vice-chairman
Date: Mar 25, 2015
Category: Business
Source: Google
Kraft Cheese Singles Now Considered A Health Food After Earning 'Kids Eat ...
approval from the organization made up of 75,000 dietitians and nutrition professionals could help Kraft sell more Singles. CEO John Cahill said that last year was a "difficult and disappointing year," so the label could help more parents who are looking for quick but healthy foods pick up the product.