Murat O Balaban

Title: Murat O Balaban: Innovator in Microbial Activity Reduction

Introduction

Murat O Balaban is a notable inventor based in Gainesville, FL (US). He has made significant contributions to the field of microbial activity reduction in liquid products, particularly in the brewing and winemaking industries. With a total of 4 patents, his work focuses on innovative methods to enhance product quality and safety.

Latest Patents

Murat's latest patents include a method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide. This continuous method effectively reduces harmful microorganisms and enzymes in liquid beer or wine products. Another patent describes a similar continuous method using gaseous carbon dioxide or a pressurized flow of liquefied carbon dioxide to achieve the same goal. The process involves maintaining specific pressure and temperature levels to keep the carbon dioxide in a liquid state while preventing the freezing of the liquid product. The pressurized mixture flows through a reaction zone to reduce microbial activity before entering expansion stages for carbon dioxide separation.

Career Highlights

Murat has worked with reputable organizations, including the University of Florida Research Foundation and Laitram, LLC. His experience in these institutions has allowed him to develop and refine his innovative methods for microbial activity reduction.

Collaborations

Murat has collaborated with notable individuals in his field, including Maurice R Marshall and Louise Wicker. Their combined expertise has contributed to the advancement of his research and patent developments.

Conclusion

Murat O Balaban is a distinguished inventor whose work in microbial activity reduction has the potential to significantly impact the brewing and winemaking industries. His innovative patents reflect his commitment to improving product safety and quality.