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Albarran
Miguel Angel Albarran, Paris FR
| Patent application number | Description | Published |
|---|---|---|
| 20100287930 | BRAKE FLUID RESERVOIR AND INSTALLATION FOR THE MANUFACTURE OF SUCH A RESERVOIR - Reservoir in which the walls ( | 11-18-2010 |
Richard Daniel Albarran, Bethesda, MD US
| Patent application number | Description | Published |
|---|---|---|
| 20110012427 | System And Method Of Controlling A Plurality of Energy Loads and Energy Supplies In A Coordinated Manner - The operation and/or power of a plurality of energy loads and/or energy supplies configured to supply power to the energy loads are managed in a coordinated manner. The coordinated control over the energy loads and/or energy supplies may enable the execution of missions including a one or more objectives by energy loads with an enhanced efficiency, autonomy, and/or effectiveness. Aspects of the planning and/or management of execution of the missions may be automated according to predetermined rules and/or criteria. | 01-20-2011 |
Serafin Albarran, Salinas, CA US
| Patent application number | Description | Published |
|---|---|---|
| 20090274809 | TOP AND TAIL SYSTEM FOR LEAFY VEGETABLES - A leafy vegetable having a core end and a leafy end is processed after being harvested. The harvested leafy vegetable is transported to a trim area on a conveyor. A first cutting implement located in the trim area trims a portion of the core end. A second cutting implement located in the trim area trims a portion of the leafy end. The first and second cutting implements are spaced a set distance apart, which defines an amount of the leafy vegetable remaining after the portions of the core and leafy ends are trimmed. As the portions of the core and leafy ends of the leafy vegetable are being trimmed by the first and second cutting implements, a set of one or more nozzles located in the trim area sprays a rinsing liquid on cut sites on the leafy vegetable to rinse off natural juices exuding from the cut sites. | 11-05-2009 |
| 20100285194 | TOP AND TAIL SYSTEM FOR LEAFY VEGETABLES - A leafy vegetable having a core end and a leafy end is processed after being harvested. The harvested leafy vegetable is transported to a trim area on a conveyor. A first cutting implement located in the trim area trims a portion of the core end. A second cutting implement located in the trim area trims a portion of the leafy end. The first and second cutting implements are spaced a set distance apart, which defines an amount of the leafy vegetable remaining after the portions of the core and leafy ends are trimmed. As the portions of the core and leafy ends of the leafy vegetable are being trimmed by the first and second cutting implements, a set of one or more nozzles located in the trim area sprays a rinsing liquid on cut sites on the leafy vegetable to rinse off natural juices exuding from the cut sites. | 11-11-2010 |