Company Filing History:
Years Active: 1977-1979
Title: Marvi D Moore: Innovator in Food Technology
Introduction
Marvi D Moore is a prominent inventor based in Dallas, TX (US), known for her contributions to food technology. With a total of 2 patents, she has made significant advancements in the processing of potato products and the conditioning of food strands.
Latest Patents
One of her latest patents is a process for making potato products. This innovation involves the use of prefermented, dehydrated potatoes that have a low moisture content and a reduced tendency to brown during frying. The method includes fermenting potatoes with high reducing sugar content to lower their sugar levels before extensive dehydration. This results in products that exhibit less browning upon rehydration and frying compared to those whose sugar content is reduced after dehydration. Additionally, the fermented potatoes maintain a good rate of reducing sugar decline during fermentation, leading to a better taste profile upon frying.
Another notable patent is a method for conditioning food strands. This process involves forming food strands from a dough of food material, with each strand passing individually through a separate zone of positive air pressure. This innovative approach enhances the quality and texture of food strands.
Career Highlights
Marvi D Moore is currently employed at Frito-Lay, Inc., where she applies her expertise in food technology to develop innovative products. Her work has contributed to the company's reputation for quality and innovation in the snack food industry.
Collaborations
Throughout her career, Marvi has collaborated with notable coworkers, including Barney W Hilton and Bobby J Longan. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.
Conclusion
Marvi D Moore's contributions to food technology, particularly in the processing of potato products and food strand conditioning, highlight her innovative spirit and dedication to improving food quality. Her work continues to influence the industry and inspire future advancements.