Company Filing History:
Years Active: 1976
Title: Innovations of Robert M. Terrell in Dehydrated Potato Products
Introduction
Robert M. Terrell is an accomplished inventor based in Blackfoot, ID (US). He has made significant contributions to the food processing industry, particularly in the development of dehydrated potato products. His innovative approach has led to the creation of a unique process that enhances the quality and efficiency of potato dehydration.
Latest Patents
Robert M. Terrell holds a patent for a product and process for producing a dehydrated granular potato product. This patent describes a method that involves preparing and cooking potatoes, then mixing them with a starch complexing emulsifier. The emulsifier, used in a range of 0.3 to 2.0% by weight of solids, coats the surface of the potato cells. The resulting mash is subjected to a high-velocity heated air stream, which dries the mash to a point where partially dried particles are airlifted and removed from the mixer-dryer. The process allows for the production of intact potato cells in granular form, which can be rehydrated in hot water to create mealy mashed potatoes.
Career Highlights
Robert M. Terrell is associated with the American Potato Company, where he applies his expertise in food technology. His innovative methods have not only improved the quality of dehydrated potato products but have also streamlined the production process. His work has garnered attention in the industry for its efficiency and effectiveness.
Collaborations
Robert has collaborated with Mounir A. Shatila, contributing to advancements in the field of food processing. Their partnership has focused on enhancing the quality and production methods of dehydrated food products.
Conclusion
Robert M. Terrell's contributions to the field of food processing, particularly in the area of dehydrated potato products, showcase his innovative spirit and dedication to improving food technology. His patented process represents a significant advancement in the industry, highlighting the importance of innovation in food production.