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Kimberly L Assaad

from Grapevine, TX
Age ~49

Kimberly Assaad Phones & Addresses

  • Grapevine, TX
  • Granbury, TX
  • 1100 Hillcrest Dr, Euless, TX 76039 (817) 318-1999
  • Enloe, TX
  • Irving, TX
  • Fort Worth, TX
  • Arlington, TX
  • 3529 Boxwood Dr, Grapevine, TX 76051 (817) 424-4342

Work

Position: Sales Occupations

Education

Degree: Associate degree or higher

Industries

Food & Beverages

Resumes

Resumes

Kimberly Assaad Photo 1

R&Amp;D Engineer Iii At Frito Lay

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Location:
Dallas/Fort Worth Area
Industry:
Food & Beverages

Publications

Us Patents

Method And Apparatus To Produce A Fried Food Product Having A Reduced Level Of Fat And Acrylamide

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US Patent:
2010004, Feb 18, 2010
Filed:
Aug 13, 2008
Appl. No.:
12/190662
Inventors:
Kimberly Nicole Assaad - Dallas TX,
Joseph H. Gold - Dallas TX,
Christopher James Koh - Southlake TX,
International Classification:
A23L 1/01
US Classification:
426438, 99404
Abstract:
Disclosed is an improved process and apparatus for producing low oil fried food products having less than 30 percent by weight oil based on the total weight of an unseasoned chip and a reduced level of acrylamide. The process discloses simultaneously contacting the par-fried food with a steam knife and a steam sweep.

Method For Making Hard Pretzels That Effectively Absorb Seasoning Slurry

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US Patent:
2009001, Jan 15, 2009
Filed:
Jul 11, 2007
Appl. No.:
11/776271
Inventors:
Kimberly Nicole ASSAAD - Dallas TX,
Donald Casimir Bernard - Frisco TX,
Larry Nelson Elliott - Bel Air MD,
Michael Allen Oates - Lucas TX,
International Classification:
A21D 8/02
A23P 1/08
A23P 1/12
A21D 13/00
US Classification:
426 89, 426302, 426303
Abstract:
A method for making a hard pretzel product that effectively absorbs a seasoning slurry, such as an oil-based seasoning added after baking. In a preferred embodiment, three dough strands extruded simultaneously are cut and formed into a triad arrangement of three dough rods. Several process steps are used singly or in combination to promote the formation of a stress cracking at the intersection between these three rods in the triad formation. During the final drying stage and a seasoning stage in a seasoning tumbler, this stress cracking is sufficient to allow separation of the three rods into individual pretzel sticks. Each of these pretzel sticks has a longitudinal surface area in the proximity of the original stress fracturing which effectively absorbs a seasoning slurry.
Kimberly L Assaad from Grapevine, TX, age ~49 Get Report