Frito-Lay North America, Inc.

Other

Mcmaster University

Wilfred Marcellien Bourg, Jr

Scott Fagan

Shahmeer Ali Mirza

Ou Bai

Enrique Michel-Sanchez

Chen C Shao

Scott G Richardson

Steven Andrew Bresnahan

John Fredrick MacGregor

Pravin Maganlal Desai

Rick Wendell Bajema

David Ray Warren

Donald Vaughn Neel

Phillip Stuart Frazier

Varadharajan Radhamani Basker

Thomas George Crosby

Jennifer Bell Raymond

Paul Allan Martin

Dale M Smith

Mark-John Bruwer

Sonchai Lange

Honglu Yu

Richard James Ruegg

Enrique Michel

Kevin Matthew Trick

Ivan P Miletic

David John Pieterse

Garrett Fox

Sheila Wright-Henry

Scotty G Richardson

Kerwin Bradley

Stephen Graham

Gabe Jan Haarsma

Shelia Wright-Henry

A photo acoustic non-destructive measurement apparatus and method for quantitatively measuring texture of a liquid. The apparatus includes a laser generating tool, an acoustic capturing device, and a data processing unit. The laser generating tool directs a laser towards a surface of a liquid contained in a container and creates pressure waves that propagate through the air and produce an acoustic signal. The acoustic capturing device records and forwards the signal to a data processing unit. The data processing unit further comprises a digital signal processing module that processes the received acoustic signal. A statistical processing module further filters the acoustic signal from the data processing unit and generates a quantitative acoustic model for texture attributes such as hardness and fracturability. The quantitative model is correlated with a qualitative texture measurement from a descriptive expert panel. Textures of liquids are quantitatively measured with the quantitative acoustic model.

Quantitative liquid texture measurement method

A measurement apparatus and method for in-situ quantitative texture measurement of a food snack. The apparatus includes an acoustic capturing device and a data processing unit. The physical interaction in the mouth with saliva, when a human being eats/drinks a food snack, sends pressure waves that propagate through the ear bone and produce an acoustic signal. The acoustic capturing device records and forwards the signal to a data processing unit. The data processing unit further comprises a digital signal processing module that smoothens, transforms and filters the received acoustic signal. A statistical processing module further filters the acoustic signal from the data processing unit and generates a quantitative acoustic model for texture attributes such as hardness and fracturability. The quantitative model is correlated with a qualitative texture measurement from a descriptive expert panel. Another method includes a food snack fingerprinting using an in-situ quantitative food property measurement.

Quantitative in-situ texture measurement apparatus and method

A photo acoustic non-destructive measurement apparatus and method for quantitatively measuring texture of a food snack is disclosed. The apparatus includes a laser generating tool, an acoustic capturing device, and a data processing unit. The laser generating tool directs a laser towards a food snack placed on a surface and creates pressure waves that propagate through the air and produce an acoustic signal. The acoustic capturing device records and forwards the signal to a data processing unit. The data processing unit further comprises a digital signal processing module that processes the received acoustic signal. A statistical processing module further filters the acoustic signal from the data processing unit and generates a quantitative acoustic model for texture attributes such as hardness and fracturability. The quantitative model is correlated with a qualitative texture measurement from a descriptive expert panel. Texture of food snacks are quantitatively measured with the quantitative acoustic model.

Quantitative liquid texture measurement apparatus and method

A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.

Feedback control of food texture system and method

Quantitative liquid texture measurement apparatus and methods

A non-destructive measurement apparatus and method for quantitatively measuring texture of a food snack is disclosed. The apparatus includes a laser generating tool, an ultrasound excitation device, an acoustic capturing device, an ultrasound capturing device and a data processing unit. The laser generating tool and the ultrasound excitation tool direct energy towards a food snack placed on a surface and produce an acoustic signal and an ultrasound signal. The data processing unit further comprises a digital signal processing module that processes the received acoustic signal and ultrasound signal. A statistical processing module further filters the acoustic signal from the data processing unit and generates a quantitative acoustic model for texture attributes such as hardness and fracturability. The quantitative model is correlated with a qualitative texture measurement from a descriptive expert panel. Texture of food snacks are quantitatively measured with the quantitative acoustic model.

Quantitative texture measurement apparatus and method

A method and apparatus for causing attrition to an outer surface of a food product to provide a removed portion of the food product and a remainder of the food product. In a first aspect, an abrasive stream contacts the outer surface of the food product, thereby separating at least a portion of the outer surface of the food product from the remainder of the food product to provide the removed portion of the food product. In a second aspect, the apparatus includes a product positioner to position the food product in an attrition zone and a nozzle for discharging the abrasive stream into contact with the food product in the attrition zone. The abrasive stream can be food grade and can include a food grade fluid and a food grade abrasive, for example, air and salt, respectively.

Method and apparatus for removing a portion of a food product with an abrasive stream

A system and method for calibrating a dynamic digital imaging system for the detection of defects in a moving product stream. The system has an elevated platform above a conveying unit for receiving a reference color tile. The elevated platform allows for the passage of products to be inspected on the below conveying unit surface such that calibration and re-calibration processes during image capturing may be accomplished on a continuous basis without interruption of the product stream.

Calibration of a dynamic digital imaging system for detecting defects in production stream

A method for advanced batch control of a batch process. The method discloses completing at least one cycle of the batch process and collecting data on at least one process variable and at least one product property. A model is created based on the data, wherein the model comprises inputs. Thereafter the batch process is initiated. At one or more decision points the model is utilized to obtain outputs. A controller utilizes the model outputs to control the batch in accordance with the model outputs. Final product properties are reached at decreased variability compared to the prior art.

Advanced batch control

A method for batch control in a system. The system comprises at least two batch processing sets that share at least one shared equipment. A batch is initiated in each processing set. Process variables from each batch are monitored. At least one process variable from at least one batch are adjusted using bang-bang control to prevent conflicts.

Batch control using bang-bang control

Growing community of inventors

Melissa, TX, United States of America

Wilfred Marcellien Bourg, Jr