Meyer Intellectual Properties Limited

Optical Coating Laboratory, Inc.

Sherman, Edward S.

Edward S Sherman

Stanley Kin Sui Cheng

Chun Wing Wong

Hin Hang Homer Cheung

Kam Yuen Li

Clark Pentico

Anthony D McGettigan

Markus Duelli

John D Corless

James T Bond

Stephanie J Lo Duca

Stanley Kin Cheng

Hing Hang Cheung

Hing Hang Homer Cheung

Food stuffs are cooked at precise temperatures, which are optionally below 100&#xb0; C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1&#xb0; C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Low-pressure cooking method and cookware vessel adapted for the same

An edible paste dispenser for applying decorative icing to cakes and other foods includes a tip assembly that connects paste containing chambers of a dual-chamber pastry bag and directs edible paste into a common extrusion nozzle. The tip assembly includes a pair of mating tubes secured via a locking nut to the extrusion nozzle. The tubes each have a sidewall portion that is generally S-shaped in cross-section and permits stable assembly and cooperative engagement of one tube with the other tube. After insertion of a tube into each pastry bag chamber, the tubes are attached to a common extrusion nozzle. The resulting extruded paste can include two different colored decorations, which can appear swirled S or other curvilinear shape provided by the two engaged cones. The tips of the cones, and paste containing bags, terminate just above the exit portal of the common nozzle.

Edible paste dispenser

A vessel for chilling wine with ice or ice-water mixture has an inner support chamber for standing up wine bottle and separating them from liquid water to avoid over chilling. The inner support as a plurality of perforations in an upper portion of the vessel to facilitate heat exchange. As ice outside the support melts, the water formed will remain below the perforations.

Beverage container chilling apparatus and method

A recirculating light polarizer utilizes a reflective polarizer on the exit face of a light integrator, such as a light pipe or light tunnel. Light is provided to the light integrator and light of one polarization is transmitted through the polarizer, the remaining light being reflected back into the integrator. The back-reflected light accumulates polarization shift before it eventually is reflected back to the polarizer. The reflected light is further homogenized on its trip back to the polarizer. This process is typically repeated several times to enhance the light output from the light pipe assembly, with some light being lost in each cycle due to various loss mechanisms. A polarization state modifier, such as a retarder plate or phase-shifting coatings, may be included in the recirculating light path to enhance polarization shift.

Polarizing light pipe

Growing community of inventors

Santa Rosa, CA, United States of America

Edward S Sherman