Joliet, IL, United States of America

Dale R Slaboszewski


Average Co-Inventor Count = 4.0

ph-index = 2

Forward Citations = 55(Granted Patents)


Company Filing History:


Years Active: 1986-1987

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2 patents (USPTO):Explore Patents

Title: Dale R Slaboszewski: Innovator in Fat Hydrolysis Technology

Introduction

Dale R Slaboszewski is a notable inventor based in Joliet, IL (US). He has made significant contributions to the field of fat hydrolysis, holding 2 patents that showcase his innovative approaches to this process. His work has implications for various industries, particularly in the production of biofuels and food processing.

Latest Patents

Slaboszewski's latest patents focus on the hydrolysis of liquid fats. The process involves contacting fats with water under hydrolyzing conditions, utilizing lipase that is immobilized by adsorption. This method can be performed without pretreatment or with pretreatment using a polar solvent on a microporous structure made from synthetic hydrophobic thermoplastic polymers. The invention includes various embodiments, such as a vertical packed column of immobilized lipase particles, a horizontally disposed diaphragm with a layer of fibers, and a stirred reactor maintaining a suspension of lipase particles. The process has demonstrated unexpectedly high activity in fat hydrolysis, and the immobilized lipase shows significant longevity.

Career Highlights

Dale R Slaboszewski is associated with Akzo America Inc., where he applies his expertise in the field of fat hydrolysis. His innovative work has positioned him as a key figure in the development of efficient processes for fat treatment.

Collaborations

Some of his notable coworkers include Lincoln D Metcalfe and Dieter Frank, who have collaborated with him on various projects related to his patents and innovations.

Conclusion

Dale R Slaboszewski's contributions to fat hydrolysis technology reflect his commitment to innovation and efficiency in industrial processes. His patents not only advance the field but also pave the way for future developments in fat processing.

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