Company Filing History:
Years Active: 1998
Title: Innovations in Food Processing: The Contributions of Paul Pederson
Introduction
Paul Pederson is an accomplished inventor based in Richland, WA (US). He has made significant contributions to the food processing industry, particularly in the preparation of potato products. His innovative approach has led to the development of a unique method for creating parfried and frozen potato strips.
Latest Patents
Paul Pederson holds a patent for a process titled "Process for preparing parfried and frozen potato strips." This patent outlines a method where whole potatoes are optionally peeled and preheated before being cut into strips. The strips undergo blanching in water and are then treated with an aqueous solution containing sodium chloride, dextrose, and chelating agents. Following this, the strips are blanched in steam, dried in heated air, and treated with steam again before being parfried in oil. After cooling for an extended period, they are parfried a second time in oil, frozen, and packaged for reconstitution by frying, oven, or microwave rethermalization. This innovative process enhances the quality and convenience of potato products.
Career Highlights
Paul Pederson is associated with Lamb Weston, Inc., a leading company in the food processing sector. His work has contributed to the advancement of techniques used in the preparation of frozen food products, particularly in the potato industry. His patent reflects his commitment to improving food processing methods and enhancing product quality.
Collaborations
Throughout his career, Paul has collaborated with notable colleagues, including David Braich and Roger Samoray. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas within the industry.
Conclusion
Paul Pederson's contributions to the food processing industry, particularly through his patented process for preparing parfried and frozen potato strips, demonstrate his innovative spirit and dedication to enhancing food quality. His work continues to influence the way potato products are processed and enjoyed by consumers.