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Browse by: INVENTOR PATENT HOLDER PATENT NUMBER DATE
 
 
Inventor:
Tortosa; Pedro J.
Address:
Houlton, WI
No. of patents:
6
Patents:












Patent Number Title Of Patent Date Issued
8070088 Permeate tube and related methods December 6, 2011
A novel positive traction permeate tube and fittings therefor are described for use in spirally wound membrane filtration elements for filtration and separation applications. Membrane filtration elements incorporate the novel permeate tube. Methods of making the novel positive tracti
6655827 Mixing apparatus for forming and finishing viscous liquids with a reactant, catalyst or coagulan December 2, 2003
An apparatus for mixing viscous liquids with a reactant, catalyst or coagulant and then finishing such mixture is described which involves forming a viscous first fluid into a thin film by passage through an annulus, then injecting a second fluid into the flowing liquid to form a mix
6082889 Rapid fluid mixer July 4, 2000
A mixer and method of mixing are described which involves forming a viscous first fluid into a thin film by passage through an annulus and then injecting a second fluid into the flowing liquid. Injection may be through either annulus-forming surface or both in various patterns. A particu
5817235 Anti-telescoping device for spiral wound membrane modules October 6, 1998
Longitudinal extension and consequent destruction of spirally wound membrane modules arranged in paired axial alignment within a pressure vessel of an ultrafiltration unit are prevented by a pair of end-cap anti-telescoping devices (ATD's) and a central ATD. The central ATD is an int
5753282 Method of forming a mixture of coagulant and precheese May 19, 1998
A mixer and method of mixing are described which involves forming a viscous first fluid into a thin film by passage through an annulus and then injecting a second fluid into the flowing liquid. Injection may be through either annulus-forming surface or both in various patterns. A particu
5688542 Continuous cheese coagulation method November 18, 1997
A method of forming a continuous ribbon of cheese from precheese is described. A conveyor belt system is used, modified to retain and transport the liquid precheese which, over the course of conveyance, solidifies to form the continuous cheese product discharged at the end of the con










 
 
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