Company Filing History:
Years Active: 1976
Title: The Innovative Contributions of Robert P. Graham
Introduction
Robert P. Graham is a notable inventor based in El Cerrito, California. He has made significant contributions to the field of food processing, particularly in the area of peeling fruits and vegetables. With a total of 2 patents to his name, Graham's work showcases innovative techniques that enhance efficiency and effectiveness in food preparation.
Latest Patents
Graham's latest patents include a novel process for peeling fruits and vegetables through multiple heatings and coolings. This innovative method yields maximum skin removal while minimizing weight loss. The primary feature of this invention is the loosening of the skin by applying multiple heat treatments, each followed by a cooling step. Each heating alone is ineffective for loosening the skin, but the combination of multiple heatings and coolings proves effective without cooking the flesh of the fruit or vegetable.
Another significant patent by Graham is a system for peeling fruits or vegetables that utilizes a double treatment with lye, followed by a holding period. After the second holding period, the peel can be removed directly, without the need for radiant or other heat applications. These patents reflect Graham's commitment to improving food processing techniques.
Career Highlights
Throughout his career, Robert P. Graham has worked with various organizations, including the United States of America as represented by the Secretary of. His innovative approaches have garnered attention and respect within the industry, contributing to advancements in food technology.
Collaborations
Graham has collaborated with notable individuals such as Merle L. Weaver and Charles C. Huxsoll. These partnerships have likely enriched his work and expanded the impact of his inventions.
Conclusion
Robert P. Graham's contributions to the field of food processing through his innovative peeling techniques demonstrate his expertise and dedication as an inventor. His patents not only enhance efficiency but also improve the quality of food preparation.