LISA A WILLIAMS
Nursing at Longmore St, Chandler, AZ
License number
Florida 9174876
Issued Date
Jan 17, 2001
Effective Date
Aug 14, 2004
Expiration Date
Jul 31, 2002
Category
Health Care
Type
Registered Nurse
Address
Address
930 N Longmore St, Chandler, AZ 85224
Professional information
Customer Support At Everspin Technologies
Position:
Inside Sales / Customer Support at Everspin Technologies
Location:
Phoenix, Arizona Area
Industry:
Consumer Goods
Work:
Everspin Technologies
- Chandler, AZ since Sep 2011
-
Inside Sales / Customer Support
None
Apr 2009 - Jan 2011
-
Independent Sales Rep
James Hardie Building Products
Aug 2007 - Jan 2009
-
Sales Rep
NXP
Feb 2001 - Aug 2007
-
Tehnical Support
ON Semiconductor
Aug 1999 - Jan 2001
-
Various
Motorola Semiconductor
Sep 1993 - Aug 1999
-
Various
Education:
Keller Graduate School of Management of DeVry University 2010 - 2010
Master of Human Resource Management, Human Resources Management/Personnel Administration, General Keller Graduate School of Management of DeVry University 2005 - 2009
MBA, Sales and Marketing University of Minnesota-Twin Cities 1999 - 2003
MEd, Human Resource Development Angelo State University 1988 - 1992
Bachelor of Arts (BA), Communications
Master of Human Resource Management, Human Resources Management/Personnel Administration, General Keller Graduate School of Management of DeVry University 2005 - 2009
MBA, Sales and Marketing University of Minnesota-Twin Cities 1999 - 2003
MEd, Human Resource Development Angelo State University 1988 - 1992
Bachelor of Arts (BA), Communications
Method Of Making Fat Free Potato Chips
US Patent:
5470600, Nov 28, 1995
Filed:
Dec 16, 1993
Appl. No.:
8/168640
Inventors:
Joey Petelle - Scottsdale AZ
Karen D. Stoesz - Scottsdale AZ
Lisa R. Williams - Chandler AZ
Karen D. Stoesz - Scottsdale AZ
Lisa R. Williams - Chandler AZ
Assignee:
Auburn Farms, Inc. - Sacramento CA
International Classification:
A23L 100, H05B 600
US Classification:
426237
Abstract:
A continuous process for making fat-free potato chips without using any cooking oil whatsoever. Chipping potatoes are prepared, sliced, continuously monolayered onto a conveyer and squeegeed to remove the excess starch and moisture. The slices are initial cooked on independently controlled conveyers in a primary 3-zone oven where they are first radiant heated and then subjected to two stages of forced air convection heating by driving the air into both surfaces of the slices simultaneously as the moisture content is reduced to 15%. The slices are then final cooked in a dielectric heater where an even controlled heat is applied in two tandem drying zones where the potato slices are subjected to long wavelength (65. 8 ft. ) radio frequency (15 mhz) waves from two 20 kw transmitters which reduce the moisture content of the finished slices to 7%. The finished potato chips are seasoned and packaged and have the texture, appearance and mouthful of deep-fat fried potato chips.
Apparatus For Making Fat Free Potato Chips
US Patent:
5560287, Oct 1, 1996
Filed:
Oct 28, 1994
Appl. No.:
8/330973
Inventors:
Joey Petelle - Scottsdale AZ
Karen D. Stoesz - Scottsdale AZ
Lisa R. Williams - Chandler AZ
Karen D. Stoesz - Scottsdale AZ
Lisa R. Williams - Chandler AZ
Assignee:
Auburn Farms, Inc. - Sacramento CA
International Classification:
A23L 100, H05B 600
US Classification:
99451
Abstract:
A continuous process for making fat-free potato chips without using any cooking oil whatsoever. Chipping potatoes are prepared, sliced, continuously monolayered onto a conveyer and squeegeed to remove the excess starch and moisture. The slices are initial cooked on independently controlled conveyers in a primary 3-zone oven where they are first radiant heated and then subjected to two stages of forced air convection heating by driving the air into both surfaces of the slices simultaneously as the moisture content is reduced to 15%. The slices are then final cooked in a dielectric heater where an even controlled heat is applied in two tandem drying zones where the potato slices are subjected to long wavelength (65. 8 ft. ) radio frequency (15 mhz) waves from two 20 kw transmitters which reduce the moisture content of the finished slices to 7%. The finished potato chips are seasoned and packaged and have the texture, appearance and mouthfeel of deep-fat fried potato chips.