Paul Mark Ames

Title: Inventor Spotlight: Paul Mark Ames

Introduction

Paul Mark Ames is a notable inventor based in Hampshire, GB, who has made significant contributions to the field of poultry processing. His innovative approach to chilling poultry carcasses has the potential to enhance food safety and quality, playing a crucial role in the industry.

Latest Patents

Ames holds a patent for a rapid chill process for poultry carcasses. This innovative method involves exposing poultry carcasses to a flow of gaseous air at an extremely low temperature, ranging from about -50°C to -120°C, for a time period between 1 to 60 seconds. The process is designed to direct the chilled air over and into the body cavity of the carcasses, ensuring that the sternum faces downstream. One of the key advantages of this patented technology is the significant reduction in viable microorganisms present on the carcasses, all while preventing freeze damage.

Career Highlights

Paul Mark Ames is currently employed at Air Products and Chemicals, Inc., where he continues to develop technologies that enhance food processing methods. His work is characterized by a strong commitment to improving industry standards, particularly in the area of poultry safety.

Collaborations

In his professional journey, Ames collaborates closely with his coworker, Jean-Philippe Trembley. Together, they leverage their expertise to drive innovation in chilly processing techniques, contributing to the overall advancement of their company and the industry as a whole.

Conclusion

Paul Mark Ames exemplifies the spirit of innovation through his patented rapid chill process for poultry carcasses. With a focus on enhancing food safety and reducing microorganisms, his work is vital for the poultry industry. As he continues his career at Air Products and Chemicals, Inc., his collaborations and inventions will likely lead to further advancements in food processing technologies.