Katrina Christiansen

Title: Innovations by Katrina Christiansen

Introduction

Katrina Christiansen is an accomplished inventor based in Jamestown, ND (US). She has made significant contributions to the field of food processing, particularly in the area of steeped whole grains. With a total of 2 patents, her work showcases innovative methods that enhance the quality and versatility of grain products.

Latest Patents

Katrina's latest patents include processes for making steeped whole grains and products comprising steeped whole grains. One patent discloses a process for producing steeped grain by steeping at a temperature ranging from about 2°C to about 29°C for less than 24 hours, achieving a moisture content of about 29% to 38%. This process may also involve germinating the grain for less than 2 days and kilning it with controlled air circulation at temperatures between 49°C and 93°C for less than 20 hours, resulting in a moisture content of about 7% to 16%. Additionally, she has developed a granular material processor that includes methods and systems for malting granular materials, featuring a first tank, a second tank positioned below it, and a transfer device for material movement.

Career Highlights

Throughout her career, Katrina has worked with notable companies such as Intelligent Malt, LLC and Cargill Inc. Her expertise in grain processing has allowed her to develop innovative solutions that benefit the food industry.

Collaborations

Katrina has collaborated with talented individuals, including Garrett Maurer and Tyler Peterson, who have contributed to her projects and innovations.

Conclusion

Katrina Christiansen's work in the field of steeped whole grains exemplifies her innovative spirit and dedication to improving food processing techniques. Her patents reflect a commitment to advancing the industry and enhancing the quality of grain-based products.