William Aaron Weller

US Patent:

8071150, Dec 6, 2011

Filed:

Dec 21, 2007

Appl. No.:

11/963428

Inventors:

Ashish Anand - Plano TX, US
Varadharajan Radhamani Basker - Plano TX, US
Phillip Frazier - Frisco TX, US
Richard Lai - Plano TX, US
Vamshidhar Puppala - McKinney TX, US
William Cartwright Weller - McKinney TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23C 3/00

US Classification:

426524, 426281, 426520, 426615

Abstract:

A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45 to about 50 F. and at a Brix of about 40 to about 50. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

US Patent:

20080181994, Jul 31, 2008

Filed:

Jan 30, 2007

Appl. No.:

11/668838

Inventors:

Christopher John Cornwell - Little Elm TX, US
William Cartwright Weller - McKinney TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A23L 1/025
H05B 6/64

US Classification:

426242, 99451

Abstract:

The present invention discloses an improved apparatus and method for making a vacuum microwaved food product on a commercial scale. The invention discloses a rotatable carousel having an annular region for a food product for placement into a vacuum microwave. Food products such as strawberries can be placed into the annular region and dehydrated in a vacuum microwave.

US Patent:

20110318471, Dec 29, 2011

Filed:

Sep 7, 2011

Appl. No.:

13/226889

Inventors:

Ashish ANAND - Plano TX, US
Varadharajan Radhamani BASKER - Plano TX, US
Phillip FRAZIER - Frisco TX, US
Richard LAI - Plano TX, US
Vamshidhar PUPPALA - McKinney TX, US
William Cartwright WELLER - McKinney TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A23B 7/04
B01F 15/02
B01F 15/06
A23L 1/212

US Classification:

426615, 426281, 366136

Abstract:

A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45 to about 50 F. and at a Brix of about 40 to about 50. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.

US Patent:

20120093993, Apr 19, 2012

Filed:

Oct 14, 2010

Appl. No.:

12/904210

Inventors:

Eugenio BORTONE - McKinney TX, US
William Cartwright WELLER - McKinney TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/10
A23L 1/01
A23P 1/12

US Classification:

426549, 426456, 426463

Abstract:

A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.

US Patent:

20140186509, Jul 3, 2014

Filed:

Mar 5, 2014

Appl. No.:

14/197302

Inventors:

- Plano TX, US
William Cartwright WELLER - McKinney TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/10

US Classification:

426560

Abstract:

Baked snack food product with improved textural attributes. The method for making the baked snack food product comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.