Ronald E Murray

Title: The Innovations of Ronald E. Murray

Introduction

Ronald E. Murray is a notable inventor based in Napanee, Canada. He has made significant contributions to the field of food science, particularly in the recovery of proteinaceous oat fractions. With a total of 2 patents, his work has implications for various food products.

Latest Patents

Murray's latest patents focus on a process for the recovery of a proteinaceous oat fraction from a dispersion in an aliphatic hydrocarbon solvent. This innovative process involves admixing the dispersion with at least 2.5% by weight of a solution of ethyl alcohol and water, leading to agglomeration. The water content in the resulting admixture is then reduced to less than 0.3% by weight. The recovered proteinaceous oat fraction is characterized by a low bulk density of less than 0.14 g/ml, and it is described as white, soft, and fluffy. This fraction can be utilized in a variety of food products, showcasing its versatility and potential in the food industry.

Career Highlights

Murray is currently associated with DuPont Canada Inc., where he continues to innovate and develop new processes in food technology. His work has not only advanced the understanding of oat fractions but has also contributed to the broader field of food science.

Collaborations

One of his notable collaborators is John R. Boocock, with whom he has worked on various projects related to food technology and innovation.

Conclusion

Ronald E. Murray's contributions to the field of food science through his innovative patents highlight the importance of research and development in creating new food products. His work continues to influence the industry and pave the way for future advancements.