Wiley W Hargrove

Title: Wiley W Hargrove: Innovator in Microwave Pasta Technology

Introduction

Wiley W Hargrove is a notable inventor based in Crystal Lake, IL (US). He has made significant contributions to the food technology sector, particularly in the development of microwaveable pasta products. His innovative approach has led to advancements that enhance the convenience and quality of pasta preparation.

Latest Patents

Wiley W Hargrove holds a patent for a microwavable pasta product comprising triethyl citrate and eggs. The patent describes a process for preparing a microwave-cooked pasta product, which includes several steps. These steps involve combining flour, egg whites, water, and optionally whole eggs with a dibasic or tribasic organic acid derivative, such as triethyl citrate, to form a paste. The paste is then dried at temperatures between 100°F to 130°F. The process may also include soaking the pasta in liquid to hydrate it partially before heating it in a microwave for about 1 to 2 minutes. The resulting cooked pasta exhibits a starch loss of less than 8% by weight and has a superior texture compared to traditional methods.

Career Highlights

Wiley W Hargrove is associated with Borden, Inc., where he has applied his expertise in food technology. His work has focused on creating shelf-stable, microwave-cookable, prepackaged pasta products that cater to modern consumer needs. His innovative methods have set new standards in the convenience food industry.

Collaborations

Wiley has collaborated with notable colleagues, including Dhyaneshwar B Chawan and Carleton G Merritt. These partnerships have contributed to the development and refinement of his patented processes.

Conclusion

Wiley W Hargrove's contributions to microwave pasta technology exemplify the intersection of innovation and convenience in food preparation. His patented processes not only enhance the quality of microwaveable pasta but also reflect a commitment to improving consumer experiences in the kitchen.