Jerry Opella

Title: Jerry Opella: Innovator in Non-Aqueous Processing of Rice

Introduction

Jerry Opella is a notable inventor based in Houston, TX, who has made significant contributions to food processing technology. He is recognized for his innovative approach to treating rice grains, which has implications for various cooking methods.

Latest Patents

Jerry Opella holds a patent for a process titled "Non-aqueous processing of rice." This process involves treating rice grains with a non-aqueous medium, such as an organic liquid or liquefied gas, which is inert to both water and the rice grain. The method allows for the transfer of heat to achieve desired food processing outcomes, including gelatinization, parboiling, cooking, frying, baking, and roasting. This innovative technique enhances the versatility and quality of rice as a food product.

Career Highlights

Opella is associated with Uncle Ben's, Inc., where he applies his expertise in food processing. His work has contributed to advancements in the way rice is prepared and consumed, making it more accessible and appealing to consumers.

Collaborations

Throughout his career, Jerry has collaborated with notable colleagues, including Marshall J Myers and Lester A Brooks. These partnerships have fostered a creative environment that encourages innovation and the development of new food processing techniques.

Conclusion

Jerry Opella's contributions to the field of food processing, particularly through his patented non-aqueous processing of rice, highlight his role as an influential inventor. His work continues to impact the culinary world, enhancing the way rice is prepared and enjoyed.