Atsushi Mori

Title: The Innovative Mind of Atsushi Mori

Introduction

Atsushi Mori, an inventive mind hailing from Kitami, Japan, has made significant contributions to the field of starch processing and purification. With a total of three patents to his name, Mori's work predominantly focuses on enhancing the efficiency and purity of starch-related products.

Latest Patents

Among Atsushi Mori's notable contributions is the patent for a "Process for Liquefaction of Starch." This innovative method involves suspending starch in water, adding heat-resistant α-amylase and a carbonate, and meticulously adjusting the mixture's pH to achieve optimum thermal treatment while minimizing starch hydrolysis. Additionally, he has developed a "Process for Purifying Maltose Solution," which allows for the transformation of a maltose solution with a purity of 75 to 90% into a high-purity product exceeding 98.5%. This process utilizes activated carbon that is treated with an organic solvent to selectively adsorb unwanted saccharides.

Career Highlights

Throughout his career, Atsushi Mori has contributed his expertise to various esteemed organizations, notably the Agency of Industrial Science and Technology and Hokkaido Sugar Co., Ltd. His work in these companies reflects a career dedicated to advancing starch refinement techniques and enhancing product quality in the food industry.

Collaborations

Atsushi has collaborated with distinguished colleagues, including Masaru Yamada and Hideo Suzuki. Together, they have worked on projects that push the boundaries of food technology and innovation, underscoring the collaborative nature of scientific advancement.

Conclusion

Atsushi Mori's inventive spirit and dedication to his field have led to substantial advancements in starch processing and purification. With a focus on practical applications and high-quality outcomes, his contributions not only benefit the industry but also pave the way for future innovations in food science.