Baiyi Lu

Title: Innovations by Baiyi Lu in Cassava Flour Preparation

Introduction

Baiyi Lu is an accomplished inventor based in Zhejiang, China. She has made significant contributions to the field of food technology, particularly in the preparation of cassava flour. Her innovative methods aim to enhance the safety and quality of cassava products.

Latest Patents

Baiyi Lu holds a patent for a "Method for preparing cassava flour with low content of cyanogenic glycosides." This method involves several steps, including washing, peeling, and cutting freshly harvested cassava to create cassava pellets, shreds, or pulp. The raw material is then immersed in a solution containing cellulase and pectinase for 10-30 minutes. Following this, the raw material is placed in warm water at a temperature of 35-50°C and a pH value of 5.5-6.5, where it undergoes ultrasonic treatment for 10-30 minutes at a frequency of 50-80 kHz. The final product is cassava flour with a cyanogenic glycoside content of less than 15 mg/kg, ensuring its safety for consumption.

Career Highlights

Baiyi Lu is affiliated with Zhejiang University, where she continues to advance her research and innovations. Her work has garnered attention for its practical applications in improving food safety and quality.

Collaborations

Baiyi Lu collaborates with notable colleagues, including Tao Xu and Yongheng Zhong, who contribute to her research endeavors.

Conclusion

Baiyi Lu's innovative methods in cassava flour preparation highlight her commitment to enhancing food safety and quality. Her contributions are significant in the field of food technology, paving the way for safer food products.