Gordon Ching

Title: Gordon Ching: Innovator in Dehydrated Food Technology

Introduction

Gordon Ching is a notable inventor based in Modesto, California. He has made significant contributions to the field of food technology, particularly in the development of methods for creating dehydrated food products. His innovative approach has led to advancements in the way food is processed and preserved.

Latest Patents

Gordon Ching holds a patent for a process titled "Process for making rehydratable food pieces using impingement drying." This method involves creating dehydrated, shelf-stable, puffed, rapidly-rehydratable vegetable or fruit food pieces. The process utilizes impingement drying, where moist food pieces, such as potato shreds, are conveyed through a drying zone. In this zone, streams of pressurized heated gas are directed against the food pieces, causing them to be suspended in a fluidized bed. The rapid reduction of moisture content results in porous food pieces that are suitable for rehydration.

Career Highlights

Gordon Ching has worked with Basic American, Inc., where he has applied his expertise in food processing technology. His innovative methods have contributed to the company's reputation for producing high-quality dehydrated food products. Ching's work has not only advanced the industry but has also provided consumers with convenient and nutritious food options.

Collaborations

Gordon has collaborated with notable colleagues, including Marlin Herrick and J Layne Anderson. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas in food technology.

Conclusion

Gordon Ching's contributions to the field of dehydrated food technology exemplify the impact of innovation on food processing. His patented methods have paved the way for new possibilities in creating convenient and nutritious food products.