Company Filing History:
Years Active: 1976
Title: The Innovations of Charles J. Merriam
Introduction
Charles J. Merriam is an accomplished inventor based in Chicago, Illinois. He is known for his significant contributions to the field of food technology, particularly in the area of puffing moist food products. His innovative approach has led to advancements that improve the quality and characteristics of food products.
Latest Patents
Merriam holds a patent for a method of puffing moist food products using both inert non-condensible gases. This patent addresses the improvement in controlling the restricted puffing of moist, puffable food products, which are typically proteinaceous. The method aims to avoid the significant rupturing or disruptive puffing characteristics associated with explosion-puffed extrudates. By deliberately including a controlled amount of occluded air in a water-moistened, viscous proteinaceous mass, Merriam's method allows for balloon-puffing without requiring substantial boiling of water in the mass. This innovative technique utilizes the partial pressure of vaporized water combined with the controlled amount of air to achieve the desired puffing effect.
Career Highlights
Merriam's career is marked by his work at Griffith Laboratories, Inc., where he has applied his expertise in food technology. His contributions have not only advanced the company's capabilities but have also set new standards in the industry for food processing techniques.
Collaborations
[Section skipped due to space constraints.]
Conclusion
Charles J. Merriam's innovative methods in food technology demonstrate his commitment to improving food processing techniques. His patent reflects a significant advancement in the industry, showcasing the importance of innovation in enhancing product quality.