Capillary rheometer for measuring dough viscosity

Information

  • Patent Grant
  • D834966
  • Patent Number
    D834,966
  • Date Filed
    Tuesday, March 7, 2017
    7 years ago
  • Date Issued
    Tuesday, December 4, 2018
    5 years ago
  • US Classifications
    Field of Search
    • US
    • D07 323
    • D07 368
    • D07 376
    • D07 381
    • D10 462
    • D10 58
    • D10 78
    • D10 81
    • D10 83
    • D10 84
    • D10 96
    • D10 97
    • D10 98
    • D10 99
    • D10 100
    • D10 101
    • CPC
    • G01N19/04
    • G01N33/10
  • International Classifications
    • 1005
    • Term of Grant
      15Years
Abstract
Description


FIG. 1 is a top, front, and right side perspective view of a capillary rheometer for measuring dough viscosity showing the new design;



FIG. 2 is a top, front, and left side, perspective view thereof;



FIG. 3 is a front elevation view thereof;



FIG. 4 is a right side elevation view thereof;



FIG. 5 is a left side elevation view thereof; and,



FIG. 6 is a top plan view thereof.


The broken lines shown in the drawings illustrate portions of the capillary rheometer for measuring dough viscosity that from no part of the claimed design.


Claims
  • The ornamental design for a capillary rheometer for measuring dough viscosity, as shown and described.
US Referenced Citations (18)
Number Name Date Kind
D58035 Booth et al. May 1921 S
D109615 Lauterbur May 1938 S
D115511 Van Doren Jul 1939 S
D118271 Van Doren et al. Dec 1939 S
2342093 Weida Feb 1944 A
2638066 De Ridder May 1953 A
3788139 Rubio Jan 1974 A
3789660 Rubio et al. Feb 1974 A
4587837 Newbould May 1986 A
4879897 Booth Nov 1989 A
D331202 Jeffers Nov 1992 S
5209107 Grudzien, Jr. May 1993 A
5258601 Takano Nov 1993 A
5347851 Grudzien, Jr. Sep 1994 A
D555420 Voss Nov 2007 S
D688514 Lin Aug 2013 S
8935108 Kasten Jan 2015 B2
20100166902 Kuribayashi Jul 2010 A1
Foreign Referenced Citations (1)
Number Date Country
303247046 Jun 2015 CN
Non-Patent Literature Citations (6)
Entry
Saki, “Reactive melt blending of low-density polyethylene with poly (acrylic acid)”, Arabian Journal of Chemistry (2015) 8, 191-199.
Lawton, “Viscoelasticity of Zein-Starch Doughs”, Cereal Chem., vol. 69, No. 4, 1992, pp. 351-355.
Bazua et al., “Extruded Corn Flour As an Alternative to Lime-Heated Corn Flour for Tortilla Preparation”, Journal of Food Science, vol. 44, 1979, pp. 940-941.
“Rheometer and extruder solutions for the food industry”, Thermo Fisher Scientific, 2016, pp. 1-4.
Néöez-Santiago et al., “Rheological evaluation of non-Newtonian Mexican nixtamalised maize and dry processed masa flours” Journal of Food Engineering 60 (2013), pp. 55-66.
Mondragón et al., “Viscoelastic behavior of nixtamalized maize starch gels”, Carbohydrate Polymers 65 (2006) 314-320.