Company Filing History:
Years Active: 2001-2015
Title: Jan Perten: Innovator in Food Science
Introduction
Jan Perten is a notable inventor based in Djursholm, Sweden. He has made significant contributions to the field of food science, particularly in the analysis of gluten and starch properties. With a total of 2 patents, his work has advanced the understanding of the viscoelastic characteristics of food substances.
Latest Patents
Jan Perten's latest patents include a method and apparatus for measuring the viscous and elastic properties of gluten-containing substances. This innovative method involves bringing the gluten-containing substance into a powder form, adding a specific amount of aqueous liquid, and kneading the mixture to develop the viscoelastic character of the gluten. The process culminates in extracting viscoelastic gluten from the dough through rinsing with the liquid. Another significant patent is a device and method for analyzing starch-containing products. This method involves heating a suspension of a starch-containing product during agitation, where viscosity is registered as a function of temperature. The resulting curve is treated as a property profile for the sample, allowing for comparison with known curves to determine the heating properties of the sample.
Career Highlights
Throughout his career, Jan Perten has worked with several companies, including Larena Ag and Perten Instruments Inc. His expertise in food science has made him a valuable asset in these organizations, contributing to advancements in food technology.
Collaborations
Jan has collaborated with notable individuals in his field, including Robert C Funk and Bo Allvin. These partnerships have fostered innovation and development in food science.
Conclusion
Jan Perten's contributions to the field of food science through his patents and collaborations highlight his role as an influential inventor. His work continues to impact the industry, paving the way for future innovations in food analysis.