Debon
Mari Debon, Wyomissing, PA US
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20080206421 | Food Processing Apparatus - An apparatus with a box-like container includes apertures, and a block member for moving within a cavity in the box-like container. The apparatus is a single unit, from which frozen food, typically in blocks, or out of bags, containers, and the like, may be defrosted and/or, cooked, and then strained, drained or dried, with minimal, if any, spillage or mess. | 08-28-2008 |
20140141143 | Food Processing Apparatus - An apparatus with a box-like container includes apertures, and a block member for moving within a cavity in the box-like container. The apparatus is a single unit, from which frozen food, typically in blocks, or out of bags, containers, and the like, may be defrosted and/or, cooked, and then strained, drained or dried, with minimal, if any, spillage or mess. | 05-22-2014 |
Renaud Debon, Muenchen DE
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20090273674 | Method of Producing a Total Image of the Environment Surrounding a Motor Vehicle - A method of producing a total image of the surrounding environment of a motor vehicle uses an image sensor device connected with the motor vehicle, which supplies image data in a first acquisition range of the vehicle environment. At least a first image part of the total image is based on image data of the image sensor device from the first acquisition range. In addition to the image sensor device, a distance sensor device connected with the motor vehicle is used which supplies distance data in a second acquisition range of the vehicle environment, the second acquisition range covering an additional range of the vehicle environment which is not covered by the first acquisition range. At least a second image part of the total image, which is at least partially situated outside the first image part, is based on the distance data of the distance sensor device from the additional range. | 11-05-2009 |
20120212614 | Driver Information Method - A driver information method is provided, wherein an image of the surrounding area is captured by at least one side camera attached to the motor vehicle. The image contains an image capturing area that lies essentially laterally relative to the motor vehicle. A display unit, which is visible to the driver of a motor vehicle, outputs a screen image that contains a reproduction of the image of the surrounding area, the reproduction being graphically processed, if desired, and being preferably in essence photo-realistic. The output of the screen image is only temporary; and an obstructed view situation, in which an obstructed lateral view of the driver is to be assumed, is detected on the basis of distance signals of at least one environment detection system that is not based on a camera. The output of the screen image is automatically started when an obstructed view situation is detected. | 08-23-2012 |
Stephane Jules Jerome Debon, Brussels FR
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20100223977 | METHODS FOR ASSESSING MOUTHFEEL ATTRIBUTES OF FOODS USING A TRIBOLOGY DEVICE - The invention relates to a method for differentiating foods with respect to mouthfeel, a method for identifying a composition having the ability to improve the mouthfeel of a food, and a method for predicting mouthfeel attributes of a food using a novel tribology device. | 09-09-2010 |
Stephane Jules Jerome Debon, Bruxelles BE
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20100159101 | PROCESS FOR MODIFYING STARCHES - The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches. Also disclosed is a spray dryer for treating a heat-sensitive material with superheated steam comprising a reaction chamber having at least one inlet for the introduction into the chamber of a stream of superheated steam, at least one outlet for allowing the contents of the chamber to exit and a nozzle for producing a spray of droplets into the path of the stream of superheated steam, said spray of droplets being formed from a liquid containing the heat-sensitive material, wherein the reaction chamber is adapted such that, in use, the stream of superheated steam entering the reaction chamber becomes homogeneously distributed in the chamber and flows in a direction substantially parallel with the internal wall of the reaction chamber. | 06-24-2010 |
Stephane Jules Jerome Debon, Brussel BE
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20110212246 | MOUTHFEEL OF BEVERAGES - A method for improving the mouthfeel of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids. | 09-01-2011 |
Stephane Jules Jerome Debon, Sint Gillis BE
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20140308431 | COLD WATER-SWELLING, INTACT, HIGH AMYLOSE STARCH GRANULES - A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatinised, granular, high amylose starch into to an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25° C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products. | 10-16-2014 |
Stephane Jules Jerome Debon, Brussels BE
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20100229625 | TRIBOLOGY DEVICE FOR ASSESSING MOUTHFEEL ATTRIBUTES OF FOODS - This invention relates to a tribology device for assessing mouthfeel-related tribological properties of a food sample, comprising a measuring surface composed of a thermoplastic polymer as an integral part. | 09-16-2010 |
20130029026 | PROCESS FOR MODIFYING STARCHES - A process for modifying starch comprises atomising an aqueous slurry of non-pregelatinised starch into an internal chamber in a bi-fluid nozzle of a spray dryer and treating the atomized slurry, in the internal chamber, with superheated steam to cause partial gelatinisation of the starch. The aqueous slurry containing partially gelatinised starch is discharged through an outlet in the internal chamber into a reactor where the droplets containing the partially gelatinised starch are subjected to further treatment with superheated steam, resulting in the completion of the gelatinisation of the starch in the reactor. Also disclosed is a bi-fluid nozzle for use in spray drying starch which comprises a nozzle body, a nozzle cap and an internal chamber located between the nozzle body and the nozzle cap. The nozzle body comprises at least one atomiser, for connection to a supply of an aqueous starch slurry, for atomising the slurry into the internal chamber and it has at least one inlet, for connection to a supply of superheated steam under pressure, for introducing superheated steam under pressure into the internal chamber. The nozzle cap comprises at least one outlet from the internal chamber. The internal chamber also comprises an interchangeable spacer element with a length of from 10 to 60 mm enabling the length of the internal chamber to be changed. A pregelatinised starch and its use in foods, especially baby foods and infant formulas, feed, pharmaceuticals, cosmetics and personal care products are also disclosed. | 01-31-2013 |
Stephane Jules Jerome Debon, Denderleeuw BE
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20100099648 | NATURAL EQUIVALENT OF CHEMICALLY MODIFIED STARCH - The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof. | 04-22-2010 |
20100240775 | PASTEURISATION STABLE STARCH COMPOSITIONS - The present invention relates to novel compositions having (a) at least one pregelatinized starch and (b) at least one cook-up starch or flour, and which develop upon mixing with water a low cold viscosity, develop no or a low viscosity during the pasteurisation step and develop a significantly higher viscosity at a further heating step. | 09-23-2010 |
Stéphane Jules Jéröme Debon, Brussels BE
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20130029026 | PROCESS FOR MODIFYING STARCHES - A process for modifying starch comprises atomising an aqueous slurry of non-pregelatinised starch into an internal chamber in a bi-fluid nozzle of a spray dryer and treating the atomized slurry, in the internal chamber, with superheated steam to cause partial gelatinisation of the starch. The aqueous slurry containing partially gelatinised starch is discharged through an outlet in the internal chamber into a reactor where the droplets containing the partially gelatinised starch are subjected to further treatment with superheated steam, resulting in the completion of the gelatinisation of the starch in the reactor. Also disclosed is a bi-fluid nozzle for use in spray drying starch which comprises a nozzle body, a nozzle cap and an internal chamber located between the nozzle body and the nozzle cap. The nozzle body comprises at least one atomiser, for connection to a supply of an aqueous starch slurry, for atomising the slurry into the internal chamber and it has at least one inlet, for connection to a supply of superheated steam under pressure, for introducing superheated steam under pressure into the internal chamber. The nozzle cap comprises at least one outlet from the internal chamber. The internal chamber also comprises an interchangeable spacer element with a length of from 10 to 60 mm enabling the length of the internal chamber to be changed. A pregelatinised starch and its use in foods, especially baby foods and infant formulas, feed, pharmaceuticals, cosmetics and personal care products are also disclosed. | 01-31-2013 |
Stephen Debon, Edinburgh GB
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20140298949 | Active Vibratory Pedal Assembly - An active vibratory pedal assembly including a pedal and means integrated with the pedal for causing the vibration of the pedal which, in one embodiment, comprises a vibration generation assembly located and mounted to the underside of the pedal plate which includes an electric motor and an eccentric coupled to and rotatable relative to the motor and adapted to generate a force that causes the vibration of the pedal plate for providing an operator with a sensory signal of a vehicular condition or event such as, for example, a vehicle's excessive speed. | 10-09-2014 |