Christopher B Burrows

Title: Christopher B Burrows: Innovator in French Fry Production

Introduction

Christopher B Burrows is an accomplished inventor based in Kennewick, WA (US). He is known for his innovative contributions to the food processing industry, particularly in the production of french fried potato strips. His work has led to advancements that enhance the quality and efficiency of food preparation.

Latest Patents

Christopher holds a patent for a process titled "Process for preparing french fried potato strips with salt content." This method involves washing and cutting raw potatoes into suitably sized strips. The raw potato strips undergo steam blanching, immersion in a hot brine solution, partial dehydration in hot air, and par frying in oil before being frozen. After par frying, the strips achieve a solids content of about 20 to 45 percent by weight. The frozen french fries are then reconstituted by finish frying, resulting in a sodium chloride content of approximately 0.5 to 2 percent by weight.

Career Highlights

Christopher is currently employed at Lamb Weston, Inc., a leading company in the frozen potato products industry. His expertise in food processing has significantly contributed to the company's success and innovation in product development.

Collaborations

Christopher has worked alongside notable colleagues, including Janet O Wheeler and Jerry L Sloan. Their collaborative efforts have fostered a creative environment that encourages innovation and the development of new food processing techniques.

Conclusion

Christopher B Burrows is a key figure in the advancement of french fry production technology. His patented process not only improves the quality of the product but also enhances the efficiency of its production. His contributions to the industry are invaluable and continue to influence food processing practices.