Arthur C Eldridge

Title: Arthur C Eldridge: Innovator in Soybean Processing

Introduction

Arthur C Eldridge is a notable inventor based in Morton, IL (US). He has made significant contributions to the field of food processing, particularly in the extraction of valuable components from soybeans. His innovative approach has paved the way for healthier soybean products that are more suitable for human consumption.

Latest Patents

Eldridge holds a patent for the "Production of defatted soybean products by supercritical fluid extraction." This patent addresses the challenge of reducing the raw grassy and bitter principles in soybeans to acceptable levels without compromising their nutritional properties. The process involves treating raw soybean material with carbon dioxide under carefully controlled supercritical conditions. Key factors in this process include the moisture content of the bean material, as well as the pressure, temperature, and contact time of the carbon dioxide extractant. Eldridge's work has resulted in a more palatable and nutritious soybean product.

Career Highlights

Throughout his career, Eldridge has focused on improving food processing techniques. His innovative methods have not only enhanced the quality of soybean products but have also contributed to the broader field of food science. His dedication to research and development has established him as a respected figure in the industry.

Collaborations

Eldridge has collaborated with various professionals in his field, including his coworker John P Friedrich. Their combined expertise has further advanced the research and development of soybean processing techniques.

Conclusion

Arthur C Eldridge's contributions to soybean processing through his innovative patent demonstrate his commitment to improving food quality and safety. His work continues to influence the industry and enhance the nutritional value of soybean products.