Massimo Vezzani

Title: Massimo Vezzani: Innovator in Starch and Legume Processing

Introduction

Massimo Vezzani is a notable inventor based in Rozzano, Italy. He has made significant contributions to the field of material processing, particularly focusing on starch and legume-based products. With a total of four patents to his name, Vezzani's work has the potential to impact various industries.

Latest Patents

One of his latest patents is a process for the oxidation of starch-based materials. This innovative method involves mixing a powder material containing starch with an aqueous solution of hydrogen peroxide. Following this, an aqueous solution of ammonia is added, which reacts with the mixture. The final step involves drying the mixture to obtain a powder material containing oxidized starch. Another significant patent is for improving the organoleptic and nutritional properties of legume meal and its components. This process entails feeding a continuous flow of legume meal into a wet heat treatment reactor along with a continuous flow of water or aqueous solution, which is dispersed into minute droplets. The wet legume meal is then discharged and fed into a thermal dehydration and treatment reactor.

Career Highlights

Throughout his career, Massimo Vezzani has worked with various companies, including Ambiente e Nutrizione S.r.l. and Vomm Impianti e Processi S.p.a. His experience in these organizations has contributed to his expertise in the field of material processing.

Collaborations

Vezzani has collaborated with notable professionals in his field, including Daniel Garreau and Pierre Schuck. These partnerships have likely enriched his work and expanded his innovative capabilities.

Conclusion

Massimo Vezzani stands out as an influential inventor in the processing of starch and legumes. His patents reflect a commitment to enhancing the properties of these materials, showcasing his innovative spirit and dedication to advancing technology.