Cheryl L Barrett

Title: Innovations by Cheryl L Barrett in Sugar Syrup Production

Introduction

Cheryl L Barrett is an accomplished inventor based in Cleveland, WI (US). She has made significant contributions to the field of food processing, particularly in the conversion of bananas to sugar syrup. Her innovative approach has the potential to enhance the efficiency of sugar production from a widely available fruit.

Latest Patents

Cheryl holds a patent for a process that allows for the facile conversion of green bananas into a sugar syrup. This process involves several steps, including grinding the bananas, heating them, and treating them with alpha amylase to convert starch granules into lower molecular weight molecules. The method further includes enzymatic treatments with amyloglucosidase, pectinase, cellulase, and macerase, followed by filtering to remove solids. Notably, the use of elevated pH during the enzymatic conversion steps significantly increases glucose yield. She has 1 patent related to this innovative process.

Career Highlights

Cheryl L Barrett has been associated with U.S. Tech Corporation, where she has applied her expertise in food technology. Her work has not only contributed to the company's portfolio but has also advanced the understanding of enzymatic processes in food production.

Collaborations

Cheryl has collaborated with notable colleagues, including Francis H Verhoff and Charles S Blatteis. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

Cheryl L Barrett's contributions to the field of food processing, particularly in the conversion of bananas to sugar syrup, highlight her innovative spirit and dedication to advancing technology in this area. Her work continues to inspire future developments in food science.