Stromotich
Frank L. Stromotich, West Vancouver CA
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20140356070 | Fish Levitation System - A levitation system communicates fish mutually exclusively upstream and downstream, with minimal trauma to fish, in harmony with their homing instinct and natural levitation process, in discrete micro-steps aggregated in macro steps, with optimally adjusted water flows, through capsules of stations differing in elevation by 50 to 100 feet, connected through inclined conduits in series and in parallel. The process starts with electricity from a utility to pump water from the forebay to the dam crest. Water moves slowly in controlled cascades through stations from crest to the afterbay. Surplus electricity is generated as pressure is adjusted at each station. Cooler water drawn from below the surface of the forebay is blended at stations along the passageway and spent water is flushed. Energy losses are attributable mainly to attraction flow at the station a few feet above the afterbay and are mitigated by a moderate negative pressure to control flow. | 12-04-2014 |
Frank Louis Stromotich, West Vancouver CA
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20110074159 | Wave Energy Conversion System - An underwater wave energy converter (WEC) ( | 03-31-2011 |
Frank Louis Stromotich US
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20120144815 | HIGH EFFICIENCY INFINITELY VARIABLE FLUID POWER TRANSFORMER - A high efficiency fluid power transformer is applied generally and particularly to continuous application where efficiency gain is important, that of an underwater wave energy converter, WEC, that reciprocates as recurring waves pass over. Single acting, double acting and helical hydraulic actuators pressurize hydraulic fluid in an energy conversion system. Ultimately, the energy conversion system powers one or more hydraulic motors that drive an electric generator or multiple generators. A sensor system detects characteristics of in-coming waves or alternatively, waves in the process of wave making, such as by detecting changes in pressure as waves pass over the sensor system. The sensors can be mounted on the ocean floor a few wave lengths from the WECs, and a control computer system calculates characteristics of the waves such as wave height and speed data, and uses the data to control aspects of the WECs and components of transformer system. | 06-14-2012 |
Greg Stromotich, Burnaby CA
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20130164429 | Puffed Cheese Product and Process for Making Same - Partially dehydrated cheese products that may be consumed as a puffed cheese snack, and that may be stored for extended periods of time prior to consumption or reconstitution are provided, as are methods for making the same. Precursor cheese having a suitable fat content and moisture content is formed into pieces suitably sized for processing, optionally treated to facilitate the free flow of the formed pieces relative to one another, chilled and then vacuum micro-waved to cause the precursor cheese pieces to become partially dehydrated and puffed. Optionally, microwave heating may be reduced in a gradual or step-wise fashion during the second half of the vacuum microwave drying step in order to minimize the elevation of heat in the fats of the cheese pieces while still allowing water vapour (i.e. heat) to escape therefrom. Microwave heating is then discontinued and vacuum reduced to enable the puffed cheese pieces to give off their thermal energy and cool in a controlled fashion while maintaining their puffed size. Atmospheric pressure is then reintroduced immediately or in the course of several minutes, dependant on the amount of fat, moisture level and temperature of the puffed cheese product. The final moisture content/water activity of the puffed cheese product is selected empirically with reference to desired shelf life, and is dependent in part upon the salt content of the precursor cheese. | 06-27-2013 |
Terumi Stromotich, Burnaby CA
Patent application number | Description | Published |
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20130164429 | Puffed Cheese Product and Process for Making Same - Partially dehydrated cheese products that may be consumed as a puffed cheese snack, and that may be stored for extended periods of time prior to consumption or reconstitution are provided, as are methods for making the same. Precursor cheese having a suitable fat content and moisture content is formed into pieces suitably sized for processing, optionally treated to facilitate the free flow of the formed pieces relative to one another, chilled and then vacuum micro-waved to cause the precursor cheese pieces to become partially dehydrated and puffed. Optionally, microwave heating may be reduced in a gradual or step-wise fashion during the second half of the vacuum microwave drying step in order to minimize the elevation of heat in the fats of the cheese pieces while still allowing water vapour (i.e. heat) to escape therefrom. Microwave heating is then discontinued and vacuum reduced to enable the puffed cheese pieces to give off their thermal energy and cool in a controlled fashion while maintaining their puffed size. Atmospheric pressure is then reintroduced immediately or in the course of several minutes, dependant on the amount of fat, moisture level and temperature of the puffed cheese product. The final moisture content/water activity of the puffed cheese product is selected empirically with reference to desired shelf life, and is dependent in part upon the salt content of the precursor cheese. | 06-27-2013 |