Location History:
- Oberhausen-Rhineland, DE (1976)
- Oberhausen, DE (1976 - 1982)
Company Filing History:
Years Active: 1976-1982
Title: The Innovative Contributions of Kurt Zosel in Food Processing
Introduction
Kurt Zosel, an accomplished inventor based in Oberhausen, Germany, has made significant contributions to the field of food processing through his innovative patents. With a total of eight patents to his name, Zosel’s work primarily focuses on processes that enhance the extraction and refinement of coffee and fats or oils, showcasing his expertise in leveraging technology for improved food quality and consumer safety.
Latest Patents
One of Zosel’s groundbreaking patents is the “Process for the direct decaffeination of aqueous coffee extract solutions.” This process involves the innovative use of supercritical carbon dioxide to remove caffeine from coffee extracts. By contacting the aqueous coffee extract solution with CO₂ under specific temperature and pressure conditions, Zosel's method ensures a caffeine-free coffee extract solution is achieved efficiently. The design of the process, utilizing a packed column for downward movement of the coffee extract while CO₂ ascends in countercurrent contact, further enhances the extraction efficiency.
Another notable patent is the “Production of fats and oils from vegetable and animal products.” This process describes a method where fats or oils are extracted from various products using a solvent at a temperature below its critical point. By separating the extracted fats or oils from the residual product and subsequently precipitating them through heating, this innovative approach yields a product with minimal solvent residuals, meeting food safety standards for immediate consumption.
Career Highlights
Zosel currently works at Studiengesellschaft Kohle mbH, where he applies his inventive skills to drive advancements in food processing techniques. His dedication to innovation has not only contributed to the development of effective extraction methods but also set a standard for quality within the food industry.
Collaborations
Throughout his career, Zosel has likely collaborated with various research institutions and companies aiming to improve food safety and processing practices. His efforts have helped bridge the gap between technological research and practical applications in food production.
Conclusion
Kurt Zosel's innovative spirit and technical expertise have led to valuable advancements in food processing, particularly in decaffeination and fat extraction. His contributions through his patents continue to influence the industry, enhancing product quality and safety for consumers. As he continues his work, Zosel remains a key figure in driving food innovation forward.