Expert in Corn Syrup, Snack Foods
Expert ID: 715775
CORN SYRUP. Expert has expertise in the area of corn syrup development and manufacture. He has knowledge of techniques to optimize converter operations, enzyme usage, pressure and vacuum filtration, and carbon de-colorization (including pilot plant design and commercialization of pulse bed granular carbon systems). He developed an on-line application of a process polarimeter to provide readings during enzyme conversion.
HIGH FRUCTOSE CORN SYRUP PRODUCTION. Expert holds three US patents related to high fructose corn syrup (HFCS) and another related to immobilized glucose isomerase. He was involved with the design of a $1 million HFCS pilot plant in the mid-1970s. Expert developed process operations including conversion, vacuum and pressure filtration, ion exchange, isomerization, and molecular exclusion to obtain 55% HFCS from 42% HFCS. He also worked extensively with taste panels to establish the optimum fructose levels for soft drinks.
FOOD PROCESSING TECHNOLOGY; POTATO CHIP; SNACK FOOD FRYING. Holding four US patents in this general area, Expert developed a frying process to make high-crunch potato chips, an accelerated proofing process for refrigerated dough, and a process to make beer flavor concentrates. He also designed, developed, and installed a shortening chip plant. In addition, he installed a high-tech kettle (batch) for potato chips which provided 75% higher output and lower gas usage. He can advise on raw potato peeling and potato chip sorting. He has extensive experience with inert gas flushing for packaging of snack foods to help extend shelf life. Expert also has experience with pelletizing spent brewers grain.
SNACK FOOD BAKING. Expert conducted extensive studies of accelerated baking and cooling. He worked on the installation of an accelerated cooler on a toaster pastry line that eliminated 1050 feet of cooling conveyer. In 1993 he managed the product development, plant design, and associated processes for a continuous pie crust line.
REFRIGERATED DOUGH. Expert has experience proofing, packaging, and sheeting refrigerated dough. He developed a variety of special processes, including multi-stage mixing, sheeting, cutting, slip sheet application, folding, heat shrinking, and nitrogen flushing during packaging for a continuous pie crust line. He can answer questions on glycol refrigeration systems, rotary flakers, and oil handling technology.
NITROGEN GENERATION. Experienced with the three nitrogen generation methods (PSA, membranes, propane combustion), Expert has applied his knowledge to the packaging of food products (snacks, dough) to extend shelf life. He has also applied this technology to oil storage tanks and for disinfecting barley in grain silos.
Expert may consult nationally and internationally, and is also local to the following cities:
Saint Louis, Missouri - Columbia, Missouri - Saint Charles, Missouri - Saint Peters, Missouri - Florissant, Missouri - Springfield, Illinois