Stephan Mohr

Title: The Innovations of Stephan Mohr

Introduction

Stephan Mohr is a notable inventor based in Euskirchen, Germany. He has made significant contributions to the field of food technology, particularly in the drying processes of allulose crystals. With a total of 2 patents to his name, his work showcases innovative approaches to food processing.

Latest Patents

One of Stephan Mohr's latest patents focuses on the drying of allulose crystals. The process involves providing non-dried allulose crystals and treating them at temperatures ranging from about 25 to about 70° C. in a drying apparatus. This method aims to form an intermediate product through a series of conditioning steps. The conditioning can last from about 30 minutes to 7 hours at temperatures between 40 to 70° C. or for about 15 to 90 hours with air at a relative humidity of 30 to 60% at temperatures of 25 to 40° C. The patent emphasizes the importance of both temperature treatment and conditioning in achieving optimal drying results.

Career Highlights

Stephan Mohr is currently employed at Savanna Ingredients GmbH, where he continues to develop innovative solutions in food technology. His expertise in drying processes has positioned him as a valuable asset to the company.

Collaborations

Throughout his career, Stephan has collaborated with talented individuals such as Ulrich Bongers and Steffen Butz. These partnerships have fostered a creative environment that encourages the development of groundbreaking technologies.

Conclusion

Stephan Mohr's contributions to the field of food technology, particularly through his innovative drying processes for allulose crystals, highlight his role as a significant inventor. His work not only advances the industry but also showcases the importance of collaboration in driving innovation.