This inventor holds 2 USPTO granted patents and 1 published patent application and 2 EPO patents. Top assignees: General Foods Limited, Pepsico, Inc.. Active years: 1989-2015.
Company Filing History:
Years Active: 1989-2015
Title: Ralph DiGiacomo: Innovator in Food Preservation and Sterilization
Introduction
Ralph DiGiacomo is a notable inventor based in Palisades, NY (US). He has made significant contributions to the fields of food preservation and sterilization, holding a total of 2 patents. His innovative approaches have the potential to enhance food safety and extend shelf life.
Latest Patents
DiGiacomo's latest patents include a method for in-package non-ionizing electromagnetic radiation sterilization. This method effectively reduces microorganisms in free-flowing products contained within a package. The process involves radiating the product with non-ionizing electromagnetic radiation at an energy density sufficient to achieve commercially sterile temperatures. It also ensures that both the product and the container reach the necessary temperature for effective sterilization.
Another significant patent is his method for preparing and preserving fresh pasta. This invention allows fresh pasta to maintain its quality for up to 120 days. The process includes preparing a uniform blend with moisture content up to 30%, conditioning it into a dough sheet, and subjecting the cut dough to dry heat and steam pasteurization. The cooled pasteurized dough is then packaged in a modified atmosphere and stored at controlled temperatures.
Career Highlights
Throughout his career, Ralph DiGiacomo has worked with prominent companies such as PepsiCo, Inc. and General Foods Limited. His experience in these organizations has contributed to his expertise in food technology and innovation.
Collaborations
DiGiacomo has collaborated with notable colleagues, including Thaddeus Pesce and Marcia D Palmer. These partnerships have likely enriched his work and led to further advancements in his field.
Conclusion
Ralph DiGiacomo's contributions to food preservation and sterilization demonstrate his innovative spirit and commitment to enhancing food safety. His patents reflect a deep understanding of food technology and a desire to improve the quality of food products available to consumers.