Howard W Modler

Title: Howard W. Modler: Innovator in Food Processing Technology

Introduction

Howard W. Modler is a notable inventor based in Kemptville, Canada. He has made significant contributions to the field of food processing, particularly through his innovative methods for preparing flour from Jerusalem artichoke tubers. His work has implications for both food science and nutrition.

Latest Patents

Howard W. Modler holds a patent for a process that involves preparing flour from Jerusalem artichoke tubers. This novel process includes several steps: macerating the tubers into a pumpable fluid homogenate, heating this homogenate at a temperature of about 150 degrees Celsius for a duration of 15 seconds to 10 minutes, and then subjecting it to spray-drying in a stream of hot gas. The resulting flour contains a mixture of monosaccharides, small oligosaccharides, and large oligosaccharides, with approximately 50-60% small fructooligosaccharides and 40-50% large oligosaccharides. Additionally, an alternative process involves adding a food-grade acidulant, such as acetic acid, to enhance the sweetness of the flour.

Career Highlights

Howard W. Modler is associated with Canadian Patents and Development Limited, where he continues to innovate in the field of food technology. His work has not only advanced the understanding of Jerusalem artichoke processing but has also opened new avenues for utilizing inulin-containing plants in food production.

Collaborations

Throughout his career, Howard has collaborated with other notable inventors, including Hiroshi Yamazaki and John D. Jones. These partnerships have contributed to the development of innovative processes and technologies in the food industry.

Conclusion

Howard W. Modler's contributions to food processing technology, particularly through his patent on flour preparation from Jerusalem artichoke tubers, highlight his role as an innovator in the field. His work continues to influence food science and offers potential benefits for nutrition and food production.