Aaron L. Brody

During the 1950s and ’60s, when I was busily inventing and developing all sorts of innovations that were to eventually influence all food technologists and food industry professionals, I chanced upon a concept of thermoelectricity that could sequentially heat and cool its proximity. Using a principle of thermocouple and reverse thermocouple, a device could heat when direct current was flowing in one direction and cool when it was flowing in the opposite direction. I instantly applied for a paten…


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  1. Food Processing & Packaging