| Patent application number | Description | Published |
|---|
| 20090067282 | PRECONDITIONER HAVING INDEPENDENTLY DRIVEN HIGH-SPEED MIXER SHAFTS - An improved, dual-shaft preconditioner ( | 03-12-2009 |
| 20090175120 | EXTRUDER HAVING VARIABLE MID-BARREL RESTRICTION AND ADJACENT HIGH INTENSITY MIXING ASSEMBLY - Improved, high Specific Mechanical Energy extrusion systems ( | 07-09-2009 |
| 20100062093 | METHOD AND APPARATUS FOR PRODUCING FULLY COOKED EXTRUDATES WITH SIGNIFICANTLY REDUCED SPECIFIC MECHANICAL ENERGY INPUTS - Improved extruders and methods for the extrusion cooking of comestible products such as human foods or animal feeds are provided wherein the products may be produced with very low specific mechanical energy (SME) inputs as compared with conventional processing. The methods preferably involve introduction of very high levels of steam into the extruder barrel ( | 03-11-2010 |
| 20100260882 | EXTRUDER ASSEMBLY WITH ALTERNATING CONVERGING AND DIVERGING BARREL SECTIONS - High-capacity extrusion die assemblies ( | 10-14-2010 |
| 20110086150 | EXTRUDED, HIGHLY COOKED, NON-STICKY STARCH PRODUCTS - Improved extruded starch-bearing grain products (e.g., corn and wheat) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4. | 04-14-2011 |
| 20110086151 | EXTRUDED, HIGHLY COOKED, NON-STICKY STARCH PRODUCTS - Improved extruded starch-bearing products (e.g., starches, starch-bearing legumes, starch-bearing grains and formulations containing any of the foregoing) are provided having relatively high cook values and low cold water viscosities. The products are prepared by initial preconditioning to partially cook the starting material(s), followed by low shear extrusion cooking, with a total STE/SME ratio of at least about 4. | 04-14-2011 |
| 20110091627 | METHOD AND APPARATUS FOR PRODUCING FULLY COOKED EXTRUDATES WITH SIGNIFICANTLY REDUCED SPECIFIC MECHANICAL ENERGY INPUTS - Improved extruders and methods for the extrusion cooking of comestible products such as human foods or animal feeds are provided wherein the products may be produced with very low specific mechanical energy (SME) inputs as compared with conventional processing. The methods preferably involve introduction of very high levels of steam into the extruder barrel ( | 04-21-2011 |
