Patricia Fraile

Title: Innovative Contributions of Patricia Fraile in Thermal Treatment Technologies

Introduction

Patricia Fraile is a distinguished inventor based in Champagne, France. With a remarkable portfolio of four patents, she has made significant strides in the field of thermal treatment processes for alimentary substances.

Latest Patents

Patricia's latest patents showcase her innovative approach to food processing technologies. One of her notable inventions is a method and apparatus for thermal treatment of alimentary substances. This process allows for cooking food within a walled enclosure under atmospheric pressure, utilizing superheated steam to effectively enhance the cooking process. The first step involves rapidly increasing the surface temperature of the food using steam at temperatures above the boiling point of water. The subsequent step incorporates drying and cooking the substance, culminating in a well-prepared meal.

Additionally, she developed a method for drying products in divided form, specifically targeting cereals. This innovative drying process employs a gaseous stream that creates a hot drying fluid, allowing for the material to be suspended during treatment. The design includes alternating steps of drying and sweating the material, ensuring optimal treatment results. The apparatus built for this method is equipped with vertical casings, perforated horizontal plates, and various mechanisms for efficient processing.

Career Highlights

Patricia has held key positions in reputable research institutions including Armines and the Association for Research and Development of Methods. Through her work, she has been instrumental in advancing cooking and drying technologies, contributing to the efficiency and effectiveness of food preparation processes.

Collaborations

Throughout her career, Patricia has collaborated with industry experts, including esteemed colleagues Henri Renon and Robert Desage. These collaborations have enriched her research and development endeavors, fostering innovation in thermal treatment technologies.

Conclusion

Patricia Fraile stands out as a pioneering inventor in the field of thermal treatment for food processing. Her four patents not only reflect her innovative spirit but also mark significant improvements in cooking and drying methods. As she continues to contribute to technological advancements, her work serves as an inspiration for future innovations in the culinary and processing industries.