Robert A Small

20050091990, May 5, 2005

Jul 22, 2004

10/896707

Charles Carter - Wilmington DE, US
James McCambridge - Swarthmore PA, US
Robert Small - Folsom PA, US

F17C005/02
F25B019/00

062047100

This invention relates to the use of welds to provide improved thermal and mechanical connections in a cryogenic vacuum vessel. Welds provide strong, reliable connections in this environment.

40384322, Jul 26, 1977

Dec 31, 1975

5/645556

William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Maple Shade NJ
Robert E. Small - Voorhees NJ

Campbell Soup Company - Camden NJ

A23J 100

426511

A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310. degree. to 350. degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures.

42000416, Apr 29, 1980

May 9, 1977

5/794813

William M. Hildebolt - Mickleton NJ
Murray T. Hundt - Maple Shade NJ
Robert E. Small - Voorhees NJ

Campbell Soup Company - Camden NJ

A23J 100

99483

A bland protein product comprising large diceable chunks of texturized protein having a texture and mouth feel simulating animal meat is prepared by forming an aqueous slurry containing 40 to 50% of a protein material having a protein content of at least 70% on a solids basis, injecting steam into the slurry to propel it through a cooking tube containing a restriction means, passing the protein material through a pressure letdown pump at the discharge end of the cooking tube, and recovering the textured product in a collection zone. The injection steam pressure is chosen to maintain a product temperature of 310. degree. to 350. degree. F. and a back pressure of about 60 to 80 psi in the cooking tube. The protein material also may be subjected to further texturizing treatments after the pressure letdown pump. The process is particularly useful in the co-texturization of meat and vegetable protein mixtures.