Decatur, IL, United States of America

Donald W Harris

USPTO Granted Patents = 12 

 


Average Co-Inventor Count = 3.2

ph-index = 9

Forward Citations = 223(Granted Patents)


Location History:

  • Decatur, IL (US) (1991 - 2000)
  • Springfield, IL (US) (2007 - 2011)

Company Filing History:


Years Active: 1991-2011

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12 patents (USPTO):Explore Patents

Title: The Innovations of Donald W. Harris

Introduction

Donald W. Harris is a notable inventor based in Decatur, Illinois, with a remarkable portfolio of 12 patents. His work primarily focuses on advancements in starch production, particularly enzyme-resistant starch, which has significant applications in various industries.

Latest Patents

One of Harris's latest patents is for an enzyme-resistant starch and the method for its production. This innovative process involves an aqueous feed composition that includes starch containing at least 50% by weight amylose, water, and alcohol. The concentration of starch in the feed composition ranges from 5% to 50% by weight, with a pH between 3.5 and 6.5. The process includes a first heating step where the feed composition is heated to a temperature between 130-170°C for 0.1-3.0 hours, followed by cooling to a temperature between 4-70°C for 0.1-6.0 hours. A second heating step then occurs, heating the composition to a temperature between 110-150°C for 0.1-10.0 hours. Finally, the starch is separated from the majority of the water and alcohol and is dried, resulting in a valuable enzyme-resistant starch.

Career Highlights

Throughout his career, Donald W. Harris has worked with prominent companies such as A.E. Staley Manufacturing Company and Tate & Lyle Ingredients Americas LLC. His contributions to these organizations have been instrumental in advancing food science and technology.

Collaborations

Harris has collaborated with notable coworkers, including Jeanette A. Little and Keith D. Stanley, who have contributed to his innovative projects and research endeavors.

Conclusion

Donald W. Harris's contributions to the field of starch production and his innovative patents highlight his significant impact on food technology. His work continues to influence various industries, showcasing the importance of innovation in enhancing product quality and functionality.

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