Richard C Bruno

Title: Innovations by Richard C Bruno

Introduction

Richard C Bruno is an accomplished inventor based in Lodi, CA, with a notable portfolio of 4 patents. His work primarily focuses on enhancing the quality and usability of raisins in food processing. Bruno's innovative approaches have significantly contributed to the food industry, particularly in the treatment and preservation of raisins.

Latest Patents

One of Bruno's latest patents involves the creation of high-moisture raisins for use in food processing. This process includes preconditioning raisins by exposing them to heated water or steam, elevating their temperature to 130°F (54°C) or above. Following this, the oxygen content in the surrounding atmosphere is reduced, and the raisins are sealed in moisture-tight and air-tight packaging while still hot. This method effectively destroys spoilage microorganisms and prevents sugaring when held at a temperature of at least 120°F (49°C) for a minimum of twelve hours. The result is a highly uniform product that is visually appealing and suitable for direct use in baking and other food preparations.

Another significant patent focuses on maintaining the softness and flavor retention in raisins. This process involves blanching the raisins, followed by fructose infusion, tempering, and drying at elevated temperatures. The goal is to increase the fructose to dextrose weight ratio in the raisins to exceed 1.5:1 without significantly raising the total sugar content. The resulting raisins retain their moisture and natural flavor even when combined with drier food materials, such as cereals and baking mixes.

Career Highlights

Throughout his career, Richard C Bruno has worked with prominent companies in the industry, including Sun-Maid Growers of California and Sun-Diamond Growers of California. His contributions to these organizations have been instrumental in advancing food processing techniques and improving product quality.

Collaborations

Bruno has collaborated with notable individuals in his field, including Robert E Gunnerson and Teresa M Freeto. These partnerships have fostered innovation and have led to the development of effective solutions in food processing.

Conclusion

Richard C Bruno's innovative patents and contributions to the food industry highlight his expertise and dedication to improving food processing methods. His work continues to influence the quality and usability of raisins, making a significant impact on the industry.