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    Method and apparatus for compacting product
    151.
    发明授权
    Method and apparatus for compacting product 有权

    公开(公告)号：US10308385B2

    公开(公告)日：2019-06-04

    申请号：US13737426

    申请日：2013-01-09

    Applicant: FRITO-LAY NORTH AMERICA, INC.

    Inventor： Patrick Joseph Bierschenk ,  Jerry Mike Reaves

    IPC: B65B37/00 ,  B65B9/20 ,  B65B37/18 ,  B65B1/22 ,  B65B1/32

    Abstract: A method for compacting a slug of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form a compact slug of product. The device can comprise a single settling chamber or can comprise multiple settling chambers which are axially rotatable. The slug can be compacted by jostling and/or vibrating the settling device. Thereafter, the product is discharged to a packaging apparatus. Because the product in the final package is denser, a smaller package can be utilized reducing manufacturing and shipping costs.

    Resealable Package and Associated Materials, Methods and Systems for Its Manufacture
    153.
    发明申请
    Resealable Package and Associated Materials, Methods and Systems for Its Manufacture 审中-公开

    公开(公告)号：US20190135515A1

    公开(公告)日：2019-05-09

    申请号：US15804833

    申请日：2017-11-06

    Applicant: Frito-Lay North America, Inc.

    Inventor： Mauricio JASSO

    IPC: B65D75/58 ,  B65D65/14 ,  B65D75/12 ,  B65D75/26 ,  B65B9/20 ,  B65B51/02 ,  B65B61/28

    Abstract: An improved package precursor, resealable package, assembly, and methods and systems for their manufacture. In a first aspect, the precursor comprises a wrapper and at least one primary seal region of the wrapper. The reseal region comprises a cold-seal-adhesive-coated region and is configured to adhere to itself when pressed against itself. The cold-seal-adhesive-coated region can be located on an interior region of the wrapper that does not overlap the primary seal region, thereby avoiding interference with primary seals. The reseal region of the wrapper is configured to form at least a portion of a product containment surface of the package and at least a portion of a product-facing surface of the package. In a second aspect, the improved package precursor forms an improved resealable package for a product. In a third aspect, an assembly comprises the improved resealable package and a product contained by the package.

    Base for container of a viscous product and a propellant
    156.
    发明授权
    Base for container of a viscous product and a propellant 有权

    公开(公告)号：US10246247B2

    公开(公告)日：2019-04-02

    申请号：US15478818

    申请日：2017-04-04

    Applicant: Frito-Lay North America, Inc.

    Inventor： Robert Godfroid ,  Galina Laufer ,  David Michael Pehar ,  John Evan Spirk

    IPC: B65D83/38 ,  B65D83/14 ,  B65D83/56 ,  B65D83/40 ,  B65D83/20 ,  B65D83/46

    Abstract: A method and apparatus for storing and dispensing a viscous product. The product and a propellant are stored in a container on a base, and the propellant forms a head space. In a storage configuration, the container rests on the base, the base rests on a surface, and the propellant in the head space and the product tend to move toward positions wherein the propellant in the head space is at a higher elevation than the product and the product is at a higher elevation than an inlet to a dispenser. In one aspect, the base comprises a first portion, a second portion comprising a lid, a sidewall comprising a window, and an interior. In a second aspect, the method comprises storing the container in the storage configuration, removing the lid to expose a dispenser, dispensing the product, and viewing an interior of the base through the window.

    Extruded Starch-Based Ready-to-Eat Snack and Methods of Making
    159.
    发明申请
    Extruded Starch-Based Ready-to-Eat Snack and Methods of Making 审中-公开

    公开(公告)号：US20190021374A1

    公开(公告)日：2019-01-24

    申请号：US15652778

    申请日：2017-07-18

    Applicant: Frito-Lay North America, Inc.

    Inventor： Chun Lin LUO

    IPC: A23L7/117 ,  A23L5/10 ,  A23P30/20 ,  A21D13/043 ,  A21D13/047 ,  A21D10/00

    Abstract: There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.

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