Bitte C Andreasson

Title: Innovations by Bitte C Andreasson

Introduction

Bitte C Andreasson is an accomplished inventor based in Greenwich, CT. He has made significant contributions to the field of food preservation, particularly in the area of poultry products. His innovative approach has led to the development of a unique process that enhances the quality of cooked poultry.

Latest Patents

Bitte C Andreasson holds a patent for a process designed to keep cooked poultry skin unwrinkled during low-temperature storage. This patent, titled "Process for keeping cooked poultry skin unwrinkled during low temperature storage," outlines a method where glazed cooked, skin-covered meat products are cooled to about 40°F. Following this, the skin is seared at a high temperature, glazed again, and then cooled to refrigeration temperature for optimal storage. This innovative process ensures that the quality and appearance of the poultry are maintained.

Career Highlights

Andreasson is associated with General Foods Limited, where he has applied his expertise in food technology. His work has contributed to advancements in food preservation techniques, making a notable impact in the industry. His dedication to innovation has positioned him as a valuable asset in his field.

Collaborations

Throughout his career, Bitte C Andreasson has collaborated with notable colleagues, including Soliman Y Shenouda and Erna Krueger. These partnerships have fostered a creative environment that encourages the development of new ideas and solutions in food technology.

Conclusion

Bitte C Andreasson exemplifies the spirit of innovation in the food industry. His patented process for preserving cooked poultry skin demonstrates his commitment to enhancing food quality and safety. His contributions continue to influence the field and inspire future advancements.