Arthur G Baxter

Title: Arthur G Baxter: Innovator in Fruit Juice Concentration

Introduction

Arthur G Baxter is a notable inventor based in Ottawa, Canada. He has made significant contributions to the field of food processing, particularly in the concentration of natural fruit juices. His innovative methods have the potential to enhance the efficiency and quality of juice production.

Latest Patents

Arthur G Baxter holds a patent for a method of concentrating natural fruit juices by reverse osmosis. This patent describes a process where a major portion of the fruit juice sugars is removed in a first stage at room temperature and a pressure ranging from 500 to 1500 psi. The method utilizes porous cellulose acetate membrane material to achieve this. In a second stage, flavor compounds are extracted from the separated water at temperatures between 0°C and room temperature, using asymmetric, porous, polymeric membrane material. This innovative approach not only improves the concentration process but also preserves the flavor integrity of the fruit juices.

Career Highlights

Arthur G Baxter is associated with Canadian Patents & Development Limited, where he has been instrumental in advancing patentable technologies. His work in reverse osmosis has positioned him as a key figure in the food processing industry. With a focus on innovation, Baxter continues to explore new methods that can revolutionize juice concentration techniques.

Collaborations

Arthur has collaborated with notable professionals in his field, including Takeshi Matsuura and Pierre Blais. These collaborations have fostered a creative environment that encourages the development of cutting-edge technologies in food processing.

Conclusion

Arthur G Baxter's contributions to the field of fruit juice concentration through his patented methods exemplify the importance of innovation in food technology. His work not only enhances production efficiency but also ensures the preservation of flavor, making him a significant figure in the industry.