Ronald L Luedeman

Title: The Innovative Contributions of Ronald L. Luedeman

Introduction

Ronald L. Luedeman is a notable inventor based in Blackfoot, Idaho, recognized for his innovative work in the field of food processing. He has made significant contributions to the development of methods for creating rehydratable food products, which are essential for modern food preservation and convenience.

Latest Patents

Luedeman holds a patent for a process titled "Process for making rehydratable food pieces using impingement drying." This method involves creating dehydrated, shelf-stable, puffed, rapidly-rehydratable vegetable or fruit food pieces. The process utilizes impingement drying, where moist food pieces, such as potato shreds, are conveyed through a drying zone. In this zone, streams of pressurized heated gas are directed against the food pieces, causing them to be suspended in a fluidized bed. The rapid reduction of moisture content results in porous food pieces that are suitable for rehydration.

Career Highlights

Luedeman's career is marked by his dedication to food technology and innovation. His work at Basic American, Inc. has allowed him to explore and develop new methods for food preservation. His patent reflects a commitment to enhancing the quality and convenience of food products available to consumers.

Collaborations

Throughout his career, Luedeman has collaborated with notable colleagues, including Marlin Herrick and J. Layne Anderson. These partnerships have contributed to the advancement of food processing technologies and have fostered a collaborative environment for innovation.

Conclusion

Ronald L. Luedeman's contributions to the field of food processing through his innovative patent demonstrate his commitment to improving food technology. His work not only enhances the quality of food products but also addresses the growing demand for convenient and shelf-stable food options.