Expert Details
Process Analysis & Simulation
ID: 715780
New York, USA
FOOD DRYING; FOOD PROCESSING OPTIMIZATION. Expert has spent much of his 35 years in the food industry designing and optimizing food dryers, including spray dryers, freeze dryers, and batch and continuous belt and tray dryers. His basic understanding of this non-linear unit operation has led to computer models that have resulted in better process control and significant cost optimization.
COFFEE PROCESSING; COFFEE ROASTING. A significant part of Expert's career has been devoted to coffee processing, ranging from evaluation of green coffee chemistry effects on roasting and extraction, to actual simulation and optimization of the costly and critical roasting process itself. He has mathematically described in detail the percolation, drying and agglomeration steps used in coffee processing.
COMPUTER MODELING OF FOOD PROCESSES. A pioneer in the food industry for his use of computer modeling of complex processes, Expert has successfully modeled most unit operations. His proprietary models have been far ahead of any published systems and have proven valuable in cost reduction, optimization and innovation.
FOOD PROCESSING SYSTEMS ANALYSIS. The necessary systems analysis work to produce a useful model, has by itself yielded significant and new information for many of Expert's clients.
SUPERCRITICAL GAS EXTRACTION AND PROCESSING. Expert designed, experimented on, and invented a supercritical gas extraction process to remove caffeine from coffee. This process is applicable to many other products needing special care.
FOOD HEAT TRANSFER; FOOD COOLING. Expert has expertise in the realm of heat transfer in food, and has worked on the heating and cooling of various food items.
Complete new understanding of candy processing saving cost of new equipment.Developed computer algorithm for following complex multicolumn operations leading to improved control mechanisms.Determined causes and suggested solutions to flavor degradation problems for decaffeination process.Helped to develop control release mechanisms for high energy food item.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1972 | Degree: MS | Subject: Operations Research | Institution: New York University |
| Year: 1962 | Degree: MS | Subject: Chemical Engineering | Institution: New York University |
| Year: 1958 | Degree: BS | Subject: Chemical Engineering | Institution: City College of New York |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 1989 to Present | Employer: Undisclosed | Title: Independent Consultant | Department: |
Responsibilities:Available upon request. |
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| Years | Employer | Title | Department |
| Years: 1958 to 1989 | Employer: Maxwell House Div. General Foods Corp. | Title: Principal Scientist | Department: |
Responsibilities:Available upon request. |
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Career Accomplishments
| Associations / Societies |
|---|
| He is a member of AIChE and IFT. Pioneer in using computer simulation in the food processing area. |
| Awards / Recognition |
|---|
| His accomplishments include inventing a decaffeination process that became the largest capital investment made by Phillip Morris in the food industry. He also developed an alternate non-solvent decaffeination process to safeguard the Sanka franchise from negative consumer response. |
| Publications and Patents Summary |
|---|
| Expert holds 30 U.S. patents in food processing and decaffeination. He has written a number of articles on decaffeintion. |
Fields of Expertise
coffee, coffee processing, coffee roasting, decaffeination, food cooling, food drying, food heat transfer, food process computer modeling, food process modeling, food processing optimization, nonsolvent decaffeination, supercritical gas extraction, supercritical gas processing, food product agglomeration, agglomeration, food curing, food product cost reduction, coffee manufacturing, cost reduction, substitute solvent, extract (material), process-engineering extraction, instant-coffee production, dehydration, food engineering, starch hydrolysis, batch process, food storage modeling, liquid-liquid mass transfer, process inventing, heating, thermal food processing, stochastic process, spray drying, food spray drying, numerical optimization, numerical modeling, numerical analysis, liquid-liquid mass transfer operation, instant coffee, hydrolysis, freezing, freeze drying, food technology, food storage, food starch chemistry, food processing, food packaging process, food freezing, drying oven, drying, cellulose, caffeine, batch oven