Frank Tiegs

Title: Frank Tiegs - Innovator of Vegetable Processing Technology

Introduction

Frank Tiegs is an inventive mind from Pasco, WA, whose contributions to the food processing industry have made a significant impact. With one notable patent to his name, he has advanced the methods used to produce firmer processed vegetables, enhancing the quality and texture of these food products.

Latest Patents

Tiegs holds a patent for a "Continuous process to produce firmer processed vegetables." This innovative method involves a continuous vegetable product treatment device, which includes a treatment chamber equipped with a product inlet and outlet, as well as a transport mechanism for urging the product forward. The treatment process takes place at temperatures ranging from about 125°F to 160°F, with the liquid maintained at a pH of about 5 to 7. The individual vegetable products are treated for 20 to 60 minutes, followed by a blanching step at temperatures between 190°F and 210°F, lasting from two to ten minutes.

Career Highlights

Throughout his career, Frank Tiegs has been associated with reputable companies such as General Mills, Inc. and Oregon Potato Company. His experiences in these significant organizations have provided him with the practical knowledge required to innovate and develop his patented technology.

Collaborations

Tiegs has collaborated with prominent individuals in the industry, including Lily Leung Fee and Donald F. Steenson. These partnerships have contributed to his growth as an inventor and enhanced the development of his pioneering work in vegetable processing.

Conclusion

Frank Tiegs exemplifies the spirit of innovation within the food processing sector. His unique approach to improving the firmness of processed vegetables has set a standard for quality, showcasing the importance of continuous development in technology. With his patent, Frank continues to influence and inspire advancements in the industry.