BENJAMIN L AVERBACH
Engineering in Belmont, MA
License number
Massachusetts 5675
Issued Date
Nov 18, 1949
Expiration Date
Jun 30, 1992
Type
Metallurgical Engineer
Address
Address
Belmont, MA 02478
Professional information
Method For Making Magnetic Oxide Precipitates
US Patent:
5030332, Jul 9, 1991
Filed:
Apr 19, 1990
Appl. No.:
7/511109
Inventors:
Laura J. Henderson - Austin TX
Benjamin L. Averbach - Belmont MA
Robert C. O'Handley - Andover MA
Benjamin L. Averbach - Belmont MA
Robert C. O'Handley - Andover MA
Assignee:
Massachusetts Institute of Technology - Cambridge MA
International Classification:
C25F 500
US Classification:
204146
Abstract:
A mixture including at least one iron oxide and a mon-magnetic matrix material is melted or vaporized and then heat is rapidly removed from the material. The resulting magnetic oxide precipitates are densely packed in the non-magnetic matrix. The precipitates have a narrow particle size distribution which results in a high signal-to-noise ratio when the oxides are used for magnetic recording purposes. The non-magnetic matrix can be removed to yield homogeneous, small particle iron oxide containing magnetic powder. Alternatively, the non-magnetic matrix/iron oxide material can be processed to yield a shaped recording medium.
Natural And Synthetic Edible Moisture Barrier
US Patent:
5130151, Jul 14, 1992
Filed:
Dec 26, 1990
Appl. No.:
7/633664
Inventors:
Benjamin L. Averbach - Belmont MA
Assignee:
Megafoods, Inc. - Dover MA
International Classification:
A21D 1508, A23B 410, A23D 900
US Classification:
426 99
Abstract:
A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0. 07. times. 10. sup. -9 gm cm. sup. -2 (cm Hg). sup. -1 cm. At least a portion of the oleaginous material is synthetic. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.
Edible Moisture Barrier
US Patent:
5130150, Jul 14, 1992
Filed:
Dec 26, 1990
Appl. No.:
7/633663
Inventors:
Benjamin L. Averbach - Belmont MA
Assignee:
Megafoods, Inc. - Dover MA
International Classification:
A21D 1508
US Classification:
426 99
Abstract:
A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0. 07. times. 10. sup. -9 gm cm. sup. -2 (cm Hg). sup. -1 cm. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.