Weehawken, NJ, United States of America

George L Clisura


Average Co-Inventor Count = 3.0

ph-index = 1

Forward Citations = 11(Granted Patents)


Company Filing History:


Years Active: 1985

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1 patent (USPTO):Explore Patents

Title: The Innovative Contributions of George L. Clisura

Introduction

George L. Clisura is a notable inventor based in Weehawken, NJ (US). He has made significant contributions to the field of food science, particularly in the recovery of caffeine and coffee solids. His innovative approach has led to advancements in the processing of coffee, benefiting both manufacturers and consumers.

Latest Patents

George L. Clisura holds a patent for a method titled "Separate recovery of caffeine and coffee solids adsorbed on activated carbon." This invention relates to a process that allows for the separate recovery of caffeine and non-caffeine solids that are adsorbed on activated carbon. The method involves contacting the activated carbon with an aqueous basic solution to elute the non-caffeine coffee solids, followed by the use of a concentrated aqueous acidic solution to elute relatively pure caffeine. This innovative technique not only enhances the efficiency of caffeine extraction but also allows for the potential re-adsorption of non-caffeine solids onto the activated carbon.

Career Highlights

George L. Clisura has had a distinguished career, working with General Foods Limited, where he has applied his expertise in food processing and innovation. His work has contributed to the development of more efficient methods for extracting valuable components from coffee, showcasing his commitment to advancing the industry.

Collaborations

Throughout his career, George has collaborated with notable colleagues, including Saul N. Katz and George E. Proscia. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

George L. Clisura's contributions to the field of food science, particularly in the recovery of caffeine and coffee solids, highlight his innovative spirit and dedication to improving industry practices. His work continues to influence the way coffee is processed, ensuring that both caffeine and non-caffeine components are efficiently recovered.

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