Frank J Ruggiero

Title: Frank J Ruggiero: Innovator in Fruit Preservation

Introduction

Frank J Ruggiero is a notable inventor based in Stroudsburg, PA (US). He has made significant contributions to the field of food preservation, particularly in the production of fruit preserves. His innovative approach has led to the development of a patented method that enhances the quality and integrity of fruit preserves.

Latest Patents

Ruggiero holds a patent for the "Production of fruit preserves." This patent describes a process where a previously agitated blend of fruit and sugar is combined with a water solution of pectin. The mixture is then heated to a temperature range of 90°F to 125°F during gentle agitation. After adding an acid solution, the premix is heated to 135°F to 145°F and passed through an evaporation zone at 145°F to 160°F under a vacuum of 20-27 inches Hg. This meticulous process results in a concentrated fruit preserve that retains its particulate identity and integrity, achieving a desired concentration of 65° Brix.

Career Highlights

Frank J Ruggiero is associated with Alfa Laval Inc., where he applies his expertise in food technology and preservation. His work at the company has allowed him to further develop and refine his innovative methods in food processing.

Collaborations

Due to space constraints, the details of collaborations will not be included.

Conclusion

Frank J Ruggiero's contributions to the field of fruit preservation through his patented methods demonstrate his commitment to innovation in food technology. His work continues to influence the industry and improve the quality of fruit preserves available to consumers.