Company Filing History:
Years Active: 1976-1992
Title: Innovations of Richard J Scarpellino
Introduction
Richard J Scarpellino is a notable inventor based in Ramsey, NJ, who has made significant contributions to the field of microwave cooking technology. With a total of nine patents to his name, Scarpellino has developed innovative methods and apparatuses that enhance the cooking experience using microwave energy.
Latest Patents
One of his latest patents is a microwave cooking utensil employing two different microwave susceptors. This invention relates to a method of cooking or reheating a comestible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat within an inner vessel. The inner vessel provides conductive heat transfer between the microwave susceptible liquid and the cooking oil or fat. The process involves placing a comestible in the cooking oil or fat within the inner vessel and irradiating the cooking utensil containing the comestible for a period of time effective to cook the comestible. The microwave susceptible liquid, when subjected to microwave energy, functions to transfer sufficient heat to the cooking oil or fat to maintain a temperature on the surface of the comestible within the range of 125°C to 225°C. The improved apparatus also incorporates a solid microwave interactive material in conductive heat transfer contact with the microwave susceptible liquid.
Another notable patent involves the generation of aroma during microwave cooking. This aroma-generating flavor composition is designed to generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an aroma-generating material, which is either a sugar alone or in combination with an amino acid source. Additionally, the composition contains an effective amount of a microwave susceptible material in conductive heat transfer relationship with the sugar and/or amino acid source. When irradiated with microwave energy, the microwave susceptible material provides sufficient heat to cause a chemical reaction, thereby generating desirable aromas.
Career Highlights
Throughout his career, Richard J Scarpellino has worked with prominent companies such as General Foods Limited and Kraft General Foods, Inc. His experience in these organizations has contributed to his expertise in food technology and microwave cooking innovations.
Collaborations
Scarpellino has collaborated with notable coworkers, including Joyce M Kearns and Thomas H Parliment, who have also contributed to advancements in the field of food technology.
Conclusion