Disclosed are techniques for virtual food product development. A method may include: receiving, from an imaging system, two-dimensional (2D) data of food products in a production line at a plant, converting the 2D data of the food products into three-dimensional (3D) mesh data of the food products based on applying a neural network (NN) to the 2D data, generating a dataset of synthetic food product pieces based on applying an artificial intelligence (AI) model to the 3D mesh data of the food products, running a simulation of a process for packaging the synthetic food product pieces in the dataset, and returning simulation results in response to running the simulation.
G06F 30/27 - Optimisation, vérification ou simulation de l’objet conçu utilisant l’apprentissage automatique, p. ex. l’intelligence artificielle, les réseaux neuronaux, les machines à support de vecteur [MSV] ou l’apprentissage d’un modèle
G06T 17/00 - Modélisation tridimensionnelle [3D] pour infographie
G06F 113/20 - Emballages, p. ex. boîtes ou conteneurs
Disclosed are techniques for virtual food product development. A method may include: receiving, from an imaging system, two-dimensional (2D) data of food products in a production line at a plant, converting the 2D data of the food products into three-dimensional (3D) mesh data of the food products based on applying a neural network (NN) to the 2D data, generating a dataset of synthetic food product pieces based on applying an artificial intelligence (AI) model to the 3D mesh data of the food products, running a simulation of a process for packaging the synthetic food product pieces in the dataset, and returning simulation results in response to running the simulation.
G06Q 10/067 - Modélisation d’entreprise ou d’organisation
B65B 57/10 - Dispositifs de commande automatique, de vérification, d'alarme ou de sécurité sensibles à l'absence, à la présence, à l'alimentation anormale ou au mauvais positionnement des objets ou matériaux à emballer
A container is described having a front face; a rear face; a first side face connecting a first side edge of the front face and a first side edge of the rear face; a second side face connecting a second side edge of the front face and a second side edge of the rear face; a top face connecting a top edge of the front face and a top edge of the rear face; and, a bottom face connecting a bottom edge of the front face, the rear face, the first side face and the second side face. Upon permanently removing the top face, the container can be converted to a bowl-like receptacle.
B65D 81/36 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu
B65B 5/02 - Machines caractérisées par l'incorporation de moyens pour fabriquer les réceptacles ou les récipients
B65D 5/02 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en pliant ou montant un seul flan pour former un corps tubulaire avec ou sans pliage subséquent, ou par addition d'éléments séparés, pour fermer les extrémités du corps
B65D 5/42 - Détails des réceptacles ou des flans de réceptacles pliables ou dressables
B65D 5/54 - Lignes de moindre résistance facilitant l'ouverture des réceptacles ou leur division en parties séparées, par découpage ou déchirement
A compression head assembly (114) comprises a first platen assembly (120) and a second platen assembly (122). The first platen assembly includes a compression head frame (130) and a first punch assembly (200) coupled with the compression head frame. The second platen assembly includes a moving frame (150) coupled with the compression head frame and a second punch assembly (201) coupled with the moving frame. At least one of the punch assemblies is movable relative to the compression head frame or the moving frame to apply a compressive force between the two punch assemblies. The moving frame is movable relative to the compression head frame between a lowered position a raised position. The compression head frame and the moving frame are interlocked in the lowered position to block movement of the compression head frame relative to the moving frame in response to a compressive force applied by the punch assemblies acting on compression head frame.
A feed system (400) for delivering raw ingredients (12) to an apparatus (10) for making food product comprises a first feed assembly (412) and a first hopper (420). The first feed assembly is configured to dose and deliver the raw ingredients to the apparatus. The first feed assembly includes a first hopper that stores a first amount of the raw ingredients therein, a first metering unit (422) that apportions a dose of the raw ingredients having a predetermined volume from the first amount of the raw ingredients in the first hopper, and a first dosing unit (424) that receives and delivers the dose of the raw ingredients to the apparatus. The first hopper includes a hopper housing (440) that stores the first amount of raw ingredients and a distribution unit (442) configured to move the first amount of raw ingredients in the hopper housing to urge the raw ingredients into the metering unit.
An apparatus (10) for making a product, the apparatus comprises a carriage system (100) and a controller. The carriage system includes a first compression head assembly (114) adapted to compress and heat raw ingredients (12) to provide the product and a moving base (112) coupled with the first compression head assembly to move the first compression head assembly along a carriage path (16). The first compression head assembly includes a first platen assembly (120) including a compression head frame (130), a first punch assembly (200), and a first actuator (134) to move selectively the first punch assembly relative to the compression head frame. The controller has a memory with instructions stored therein and at least one processor configured to perform the instructions. The controller is configured to translate the instructions into a plurality of positions of the first punch assembly that correspond to a location of the first compression head assembly along the carriage path.
A compression head assembly (114) for making a compressed product comprises a first platen assembly (120), a first actuator (134), and a first collar assembly (220). The first platen assembly includes a first frame (130) and a first punch assembly (200) having a first punch to compress and heat raw ingredients. The first actuator is coupled with the first frame and the first punch assembly to move selectively the first punch assembly relative to the first frame. The first collar assembly is coupled with the first actuator to stop the first actuator from moving the first punch assembly past a first predetermined location relative to the first platen assembly.
A compression head assembly for making food product comprises a first platen assembly (120), a second platen assembly (122), and a moving frame actuator unit (124) coupled with a compression head frame (130) and the moving frame. The first platen assembly includes a compression head frame and a first punch assembly (200). The second platen assembly includes a moving frame coupled with the compression head frame and a second punch assembly (201). The second punch assembly and the first punch assembly are configured to compress and heat raw ingredients therebetween to provide the food product. The moving frame actuator unit is configured to move selectively the moving frame relative to the compression head frame to cause the second platen assembly to move relative to the first platen assembly and increase accessibility for cleaning the first platen assembly and the second platen assembly.
An apparatus (10) for making expanded food product comprises a carriage system (100) and a feed system (400). The carriage system includes a first compression head assembly (114) adapted to compress and heat raw ingredients (12) to provide the food product. The feed system meters and delivers the raw ingredients to the first compression head assembly. The feed system and the first compression head assembly are configured to move relative to each other. A method of expanding the food product comprises moving the first compression head assembly and the feed system relative to each other, dosing a first raw ingredients into the first compression head assembly as the first compression head assembly and the feed system move relative to each other, and cooking the food material with the first compression head assembly to provide the food product.
B29C 43/04 - Moulage par pressage, c.-à-d. en appliquant une pression externe pour faire couler la matière à moulerAppareils à cet effet pour la fabrication d'objets de longueur définie, c.-à-d. d'objets séparés en utilisant des moules mobiles
16.
PLATEN ASSEMBLY WITH PUNCH AND CONNECTION MANIFOLD TOLERANCE SLOTS AND METHODS FOR MAKING COMPRESSED FOOD PRODUCT
A platen assembly is adapted for making food product and comprises a connection manifold formed to include a manifold opening that extends axially through the connection manifold. The platen assembly comprises a punch including a cook block and a connection block that couples the punch with the connection manifold. The platen assembly comprises a ring plate spaced apart from the connection manifold and formed to include a ring plate opening that receives the cook block of the punch during operation of the platen assembly. The connection block extends away from the cook block through the manifold opening so that a gap is formed between a portion of the connection block and the connection manifold to allow the punch to move in the gap relative to the connection manifold for alignment of the cook block with the ring plate opening.
A compression head assembly for making food product comprises a first platen assembly, a second platen assembly, and a moving frame actuator unit coupled with the compression head frame and the moving frame. The first platen assembly includes a compression head frame and a first punch assembly. The second platen assembly includes a moving frame coupled with the compression head frame and a second punch assembly. The second punch assembly and the first punch assembly are configured to compress and heat raw ingredients therebetween to provide the food product. The moving frame actuator unit is configured to move selectively the moving frame relative to the compression head frame to cause the second platen assembly to move relative to the first platen assembly and increase accessibility for cleaning the first platen assembly and the second platen assembly.
A platen assembly is adapted for making food product and comprises a connection manifold formed to include a manifold opening that extends axially through the connection manifold. The platen assembly comprises a punch including a cook block and a connection block that couples the punch with the connection manifold. The platen assembly comprises a ring plate spaced apart from the connection manifold and formed to include a ring plate opening that receives the cook block of the punch during operation of the platen assembly. The connection block extends away from the cook block through the manifold opening so that a gap is formed between a portion of the connection block and the connection manifold to allow the punch to move in the gap relative to the connection manifold for alignment of the cook block with the ring plate opening.
An apparatus for making a product, the apparatus comprises a carriage system and a controller. The carriage system includes a first compression head assembly adapted to compress and heat raw ingredients to provide the product and a moving base coupled with the first compression head assembly to move the first compression head assembly along a carriage path. The first compression head assembly includes a first platen assembly including a compression head frame, a first punch assembly, and a first actuator to move selectively the first punch assembly relative to the compression head frame. The controller has a memory with instructions stored therein and at least one processor configured to perform the instructions. The controller is configured to translate the instructions into a plurality of positions of the first punch assembly that correspond to a location of the first compression head assembly along the carriage path.
A compression head assembly comprises a first platen assembly and a second platen assembly. The first platen assembly includes a compression head frame and a first punch assembly coupled with the compression head frame. The second platen assembly includes a moving frame coupled with the compression head frame and a second punch assembly coupled with the moving frame. At least one of the punch assemblies is movable relative to the compression head frame or the moving frame to apply a compressive force between the two punch assemblies. The moving frame is movable relative to the compression head frame between a lowered position a raised position. The compression head frame and the moving frame are interlocked in the lowered position to block movement of the compression head frame relative to the moving frame in response to a compressive force applied by the punch assemblies acting on compression head frame.
A compression head assembly for making a compressed product comprises a first platen assembly, a first actuator, and a first collar assembly. The first platen assembly includes a first frame and a first punch assembly having a first punch to compress and heat raw ingredients. The first actuator is coupled with the first frame and the first punch assembly to move selectively the first punch assembly relative to the first frame. The first collar assembly is coupled with the first actuator to stop the first actuator from moving the first punch assembly past a first predetermined location relative to the first platen assembly.
B30B 1/02 - Presses, utilisant un élément pilonnant, caractérisées par le mode d'entraînement du pilon, la pression étant transmise au pilon ou à la platine de presse directement ou uniquement par l'intermédiaire d'organes travaillant en simple poussée ou traction par un mécanisme à levier
22.
APPARATUS AND METHODS FOR MAKING COMPRESSED FOOD PRODUCT
An apparatus for making expanded food product comprises a carriage system and a feed system. The carriage system includes a first compression head assembly adapted to compress and heat raw ingredients to provide the food product. The feed system meters and delivers the raw ingredients to the first compression head assembly. The feed system and the first compression head assembly are configured to move relative to each other. A method of expanding the food product comprises moving the first compression head assembly and the feed system relative to each other, dosing a first raw ingredients into the first compression head assembly as the first compression head assembly and the feed system move relative to each other, and cooking the food material with the first compression head assembly to provide the food product.
A feed system for delivering raw ingredients to an apparatus for making food product comprises a first feed assembly and a first hopper. The first feed assembly is configured to dose and deliver the raw ingredients to the apparatus. The first feed assembly includes a first hopper that stores a first amount of the raw ingredients therein, a first metering unit that apportions a dose of the raw ingredients having a predetermined volume from the first amount of the raw ingredients in the first hopper, and a first dosing unit that receives and delivers the dose of the raw ingredients to the apparatus. The first hopper includes a hopper housing that stores the first amount of raw ingredients and a distribution unit configured to move the first amount of raw ingredients in the hopper housing to urge the raw ingredients into the metering unit.
A container having a bottom with a plurality of edges and a plurality of side walls extending from the bottom such that a number of the plurality of side walls is greater than a number of the plurality of edges.
B65D 5/20 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en repliant les parties reliées à un panneau central sur chaque côté pour former le corps du réceptacle, p. ex. en forme de plateau
A container (1) having a bottom (14) with a plurality of edges (30) and a plurality of side walls (60) extending from the bottom such that a number of the plurality of side walls is greater than a number of the plurality of edges.
B65D 5/20 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en repliant les parties reliées à un panneau central sur chaque côté pour former le corps du réceptacle, p. ex. en forme de plateau
B65D 5/28 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en repliant les parties reliées à un panneau central sur chaque côté pour former le corps du réceptacle, p. ex. en forme de plateau avec prolongements des côtés fixés aux côtés adjacents, avec côtés fixés ensemble à demeure par bandes adhésives ou avec côtés maintenus en place uniquement par rigidité du matériau
Described are techniques for detecting and responding to planogram voids in a retail store. Operations can include determining whether a product on a planogram for a store is selling less than a threshold quantity of units within a predefined timeframe, generating a planogram (POG) void alert, ranking the POG void alert in a list of alerts based on determining a combination of priority, severity, and urgency, selecting a top ranked alert from the list, automatically initiating at least one predefined resolution action to resolve the top ranked alert by adding a threshold quantity of the product associated with the top ranked alert to an upcoming order delivery for the particular retail store, continuously receiving, in a feedback loop, scanned identifiers of products in the particular retail store, determining whether any of the scanned identifiers correspond to the product associated with the top ranked alert, and deactivating the top ranked alert.
A shaped snack product having a substantially uniform thickness and an exposed surface area that is capable of receiving seasoning. Processes for making a shaped snack product include forming a shaped dough piece followed by intermediary steps that allow for slicing of the subsequently formed baked shaped piece producing at least two sliced pieces.
Providing incentive award programs for customers through the issuance and processing of loyalty coupons for frequent use of participating businesses; Providing consumer information via a website
A random strand vegetable snack product includes from about 10% to about 90% of a starch base, from about 10% to about 90% of one or more vegetable substrates and from about 2% to about 5% moisture. The vegetable snack product provides at least 10% of real vegetables and has a bulk density between about 50 g/L to about 84 g/L.
A23L 7/00 - Produits dérivés des céréalesProduits à base de maltLeur préparation ou leur traitement
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A23L 19/12 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement de tubercules ou d'autres racines contenant de l'amidon de pommes de terre
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23P 30/25 - Co-extrusion de produits alimentaires différents
A random strand vegetable snack product includes from about 10% to about 90% of a starch base, from about 10% to about 90% of one or more vegetable substrates and from about 2% to about 5% moisture. The vegetable snack product provides at least 10% of real vegetables and has a bulk density between about 50 g/L to about 84 g/L.
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
Methods of making a snack food product that contains different substrates and, in some instances, may include pre-treating tuber substrates in a manner that differs from pre-treating vegetable substrates and thereafter co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions. A packaged ready-to-eat snack food product containing a mixture of the co-fried tuber substrates and vegetable substrates.
A snack product includes legume, deactivated transglutaminase (TG), oil, moisture, and/or seasonings. The legume dough used to make the snack product includes transglutaminase (TG) to form a modified dough having improved sheetability characteristics as compared to a similar dough without TG. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100 °F (37.8 °C) to about 140 °F (60 °C) for between about 5 minutes to about 120 minutes.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A snack product includes legume, deactivated transglutaminase (TG), oil, moisture, and/or seasonings. The legume dough used to make the snack product includes transglutaminase (TG) to form a modified dough having improved sheetability characteristics as compared to a similar dough without TG. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100° F. to about 140° F. for between about 5 minutes to about 120 minutes.
A snack product includes legume, deactivated transglutaminase (TG) oil, moisture, and/or seasonings. The legume dough used to make the snack product is modified to include transglutaminase (TG) to increase its sheetability. The legume dough may include from about 60 wt. % to about 100 wt. % legumes. An exemplary method of making the modified legume dough includes adding about 0.5 wt. % to about 5 wt. % TG, incubating the modified legume dough at about 100° F. to about 130° F. for between about 5 minutes to about 120 minutes.
A potato cultivar designated ‘FL 2602’ is disclosed. The invention relates to tubers and seeds of potato cultivar ‘FL 2602’, to plants of potato ‘FL 2602’, to the plant parts of potato cultivar ‘FL 2602’, and to methods for producing progeny of potato cultivar ‘FL 2602’. The invention relates to methods for producing a potato plant containing in its genome one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘FL 2602’ to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘FL 2602’ and to potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants, and plant parts produced by crossing potato cultivar ‘FL 2602’ with another potato cultivar.
A snack product includes a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives. The snack product provides about 10% or more vegetables and from about 15% to about 45% whole grains and has a bulk density between about 50 g/L to about 84 g/L. An exemplary method of making a snack product includes hydrating a dry mix containing a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives to form a dough containing from about 30% to about 40% moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form the snack product.
A snack product includes a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives. The snack product provides about 10% or more vegetables and from about 15% to about 45% whole grains and has a bulk density between about 50 g/L to about 84 g/L. An exemplary method of making a snack product includes hydrating a dry mix containing a starch base, vegetable substrate(s) other than potato and corn, whole grain ingredient(s), and optional additives to form a dough containing from about 30% to about 40% moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form the snack product.
An automatic touchless dispenser capable of providing one or more crispy and fresh food products to customers independent of the type of food product or container.
G07F 11/44 - Appareils déclenchés par des pièces de monnaie pour distribuer ou délivrer d'une façon analogue, des articles d'une façon discontinue sortant de magasins fixes dans lesquels les articles sont stockés en vrac
Disclosed are systems and methods for determining a concentration of a plant ingredient in a developed food product before or while making the food product. A method may include: receiving, by a computing system, protein data for the plant ingredient, retrieving at least one model trained to generate output indicating a desired concentration of the plant ingredient to be used in developing the food product, the model including at least one of a pH, temperature, and protein-content model, providing the received protein data as input to the model, receiving the output from the model, and generating instructions for developing the food product including the desired concentration range of the plant ingredient.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
Disclosed are systems and methods for determining a concentration of a plant ingredient in a developed food product before or while making the food product. A method may include: receiving, by a computing system, protein data for the plant ingredient, retrieving at least one model trained to generate output indicating a desired concentration of the plant ingredient to be used in developing the food product, the model including at least one of a pH, temperature, and protein-content model, providing the received protein data as input to the model, receiving the output from the model, and generating instructions for developing the food product including the desired concentration range of the plant ingredient.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
G16B 15/20 - Repliement de protéines ou de domaines
41 - Éducation, divertissements, activités sportives et culturelles
Produits et services
Educational services, namely, conducting programs for mentoring creative leaders through hands-on experience, real-world projects in the field of media, design and content creation
A vegetable snack product includes a base starch, corn flour, whole vegetable flour other than potato and corn, vegetable powder other than potato and corn. The vegetable snack product provides at least 15% of real vegetables exclusive of potato and corn and has a bulk density between about 60 g/L to about 84 g/L. An exemplary method of making a vegetable snack product includes hydrating a dry mix containing a base starch, corn flour, whole vegetable flour other than potato and corn, and vegetable powder other than potato and corn to form a dough containing from 31.5% to 35.5% of moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried to form a vegetable snack product.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A23L 19/18 - Produits grillés ou frits, p. ex. amuse-gueule ou pommes chips
A vegetable snack product includes a base starch, corn flour, whole vegetable flour other than potato and corn, vegetable powder other than potato and corn. The vegetable snack product provides at least 15% of real vegetables exclusive of potato and corn and has a bulk density between about 60 g/L to about 84 g/L. An exemplary method of making a vegetable snack product includes hydrating a dry mix containing a base starch, corn flour, whole vegetable flour other than potato and corn, and vegetable powder other than potato and corn to form a dough containing from 31.5% to 35.5% of moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form a vegetable snack product.
An automatic touchless dispenser capable of providing one or more crispy and fresh food products to customers independent of the type of food product or container.
G07F 11/44 - Appareils déclenchés par des pièces de monnaie pour distribuer ou délivrer d'une façon analogue, des articles d'une façon discontinue sortant de magasins fixes dans lesquels les articles sont stockés en vrac
A method of making twisted collets includes providing a composition that incudes corn meal, feeding the composition into a single barrel that has more than one rotatable auger, and conveying the composition toward a die assembly through the more than one rotatable auger and through a transition piece having an interior flow path beginning adjacent to a downstream end of the augers and diverging to a wide output end with the die assembly comprising a stator and a rotor with a die gap there between, wherein the stator comprises a stator head downstream of the more than one rotatable auger and a stationary plate surrounding the output end of the transition piece and wherein the rotor is a rotatable plate downstream from the stator, the wide output end of the transition piece in communication with the stationary plate.
A23L 7/117 - Flocons ou autres formes de produits prêts à consommerProduits semi-finis ou partiellement finis à cet effet
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23P 30/34 - Soufflage ou expansion par décompression, p. ex. soufflage par explosionSoufflage ou expansion par traitement sous vide par extrusion-expansion
B29C 48/25 - Éléments constitutifs, détails ou accessoiresOpérations auxiliaires
B29C 48/40 - Moyens pour plastifier ou homogénéiser la matière à mouler ou pour la forcer dans la filière ou la matrice utilisant des vis entourées par un fourreau coopérant, p. ex. des extrudeuses à vis simple utilisant au moins deux vis parallèles, p. ex. extrudeuses à vis doubles
B29C 48/00 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet
B29C 48/04 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet caractérisées par la forme à l’extrusion de la matière extrudée en forme de particules
B29C 48/05 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet caractérisées par la forme à l’extrusion de la matière extrudée filamentaire, p. ex. fils
