Nicholas C Guidinger

Title: Innovations of Nicholas C. Guidinger

Introduction

Nicholas C. Guidinger is a notable inventor based in Caldwell, Idaho, recognized for his contributions to the food processing industry. He holds two patents that showcase his innovative approaches to preparing and shaping potato products.

Latest Patents

One of his latest patents is titled "Process for preparing parfried and frozen potato strips." This invention provides an improved method for creating parfried and frozen French fry potato strips, significantly reducing the finish fry time period. The process involves a hot air impingement step that exposes the strips to high-velocity air at controlled temperatures, achieving a rapid reduction in moisture content while texturizing the outer skin surfaces without frying. The result is a product that retains optimum taste, color, and texture characteristics upon reconstitution through finish frying.

Another significant patent by Guidinger is the "Method of shaping potato dough." This method involves feeding a mass of potato dough from a hopper between a feed roller and a die roller of a continuous rotary shaper. The feed roller forces the dough into annular channels in the die roller, forming elongated strips that are continuously released onto a conveyor belt. This innovative shaping technique enhances the efficiency of producing potato strips.

Career Highlights

Nicholas C. Guidinger is associated with the J.R. Simplot Company, where he has made significant contributions to the development of food processing technologies. His work has played a crucial role in improving the quality and efficiency of potato product manufacturing.

Collaborations

Guidinger has collaborated with notable coworkers, including Michael L. Hamann and Wayland I. Fisher, who have contributed to his innovative projects and advancements in the field.

Conclusion

Nicholas C. Guidinger's innovative patents and contributions to the food processing industry highlight his expertise and commitment to enhancing product quality and efficiency. His work continues to influence the way potato products are prepared and shaped, showcasing the importance of innovation in food technology.