Basker, US
Christopher J. Basker, Worcester, MA US
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20090035786 | MULTI-ANALYTE AFFINITY COLUMN - A multi-analyte column is disclosed. The column may contain at least one unit of resin having ochratoxin specific affinity and, for each unit of resin having ochratoxin specific affinity, the column further contains about 0.95 to 1.05 units of resin containing antibody having specificity for zearalenone, about 1.9 to 2.1 units of resin containing antibody having specificity for aflatoxin, about 2.35 to 2.65 units of resin containing antibody having specificity for fumonisin, about 2.8 to 3.2 units of resin containing antibody having specificity for T-2 (and/or HT-2) and about 4.7 to 5.3 units of resin containing antibody having specificity for deoxynivalenol. One unit of resin is the quantity of resin containing antibody that will bind 50 ng of aflatoxin, 500 ng of deoxynivalenol, 3300 ng of fumonisin, 50 ng of ochratoxin, 830 ng T-2 (and/or HT-2) or 1140 ng of zearalenone, respectively. | 02-05-2009 |
Varadharajan Radhamani Basker, Plano, TX US
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20090162504 | PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS - 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. | 06-25-2009 |
20090297671 | Infusion Method for Vacuum Fried Fruit Leveraging - A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months. | 12-03-2009 |
20100098829 | FRUIT AND VEGETABLE SNACKS - The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying. | 04-22-2010 |
20100196568 | FRYER ATMOSPHERE CONTROL FOR MOLD FORM FRYER - A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point. | 08-05-2010 |
20110318471 | PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS - 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. | 12-29-2011 |
20120196021 | Fruit and Vegetable Snacks - The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying. | 08-02-2012 |
Varadharajan Radhami Basker, Plano, TX US
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20090047400 | APPARATUS AND METHOD FOR HYBRID INFUSION OF FOOD PIECES - The present invention provides a method and an apparatus for the hybrid infusion of solutes, which comprises atmospheric infusion followed by vacuum infusion, into food pieces within a single apparatus. The apparatus comprises an internal conveyor for holding a bed of product to be infused, two retaining walls extending the length of the internal conveyor to contain the bed of product, a mixing mechanism that moves upward and downward at a predetermined velocity and periodicity to immerse floating product and gently mix, and a vacuum port for depressurizing the apparatus for predetermined periods of time during infusion and draining of the infusion solution. | 02-19-2009 |
20090252841 | FRUIT OR VEGETABLE AND GRAIN SNACK MIXTURE - The present invention discloses formulations for a snack mixture having a grain component and a high content of fruit or vegetables. Fruit or vegetable based snack chips and various types of dehydrated fruit or vegetable pieces are combined with grain-based snack pieces to provide a nutritious snack mixture. | 10-08-2009 |
Veeraghavan S. Basker, Schenectady, NY US
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20110163449 | SUPERFILLED METAL CONTACT VIAS FOR SEMICONDUCTOR DEVICES - In accordance with one aspect of the invention, a method is provided for fabricating a semiconductor element having a contact via. In such method, a hole can be formed in a dielectric layer to at least partially expose a region including at least one of semiconductor or conductive material. A seed layer can be deposited over a major surface of the dielectric layer and over a surface within the hole. In one embodiment, the seed layer can include a metal selected from the group consisting of iridium, osmium, palladium, platinum, rhodium, and ruthenium. A layer consisting essentially of cobalt can be electroplated over the seed layer within the hole to form a contact via in electrically conductive communication with the region. | 07-07-2011 |
Veeraraghavan Basker, Schenectady, NY US
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20150179766 | BURIED LOCAL INTERCONNECT IN FINFET STRUCTURE - A method for fabricating a finfet with a buried local interconnect and the resulting device are disclosed. Embodiments include forming a silicon fin on a BOX layer, forming a gate electrode perpendicular to the silicon fin over a portion of the silicon fin, forming a spacer on each of opposite sides of the gate electrode, forming source/drain regions on the silicon fin at opposite sides of the gate electrode, recessing the BOX layer, undercutting the silicon fin and source/drain regions, at opposite sides of the gate electrode, and forming a local interconnect on a recessed portion of the BOX layer. | 06-25-2015 |
Veeraraghaven S. Basker, Schenectady, NY US
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20090321833 | VERTICAL PROFILE FinFET GATE FORMED VIA PLATING UPON A THIN GATE DIELECTRIC - Methods of making vertical profile FinFET gate electrodes via plating upon a thin gate dielectric are disclosed. In one embodiment, a method for forming a transistor, comprises: providing a semiconductor topography comprising a semiconductor substrate and a semiconductor fin structure extending above the substrate; forming a gate dielectric across exposed surfaces of the semiconductor topography; patterning a mask upon the semiconductor topography such that only a select portion of the gate dielectric is exposed that defines where a gate electrode is to be formed; and plating a metallic material upon the select portion of the gate dielectric to form a gate electrode across a portion of the fin structure. | 12-31-2009 |