Chantapakul Thunthacha

Title: Innovations of Chantapakul Thunthacha

Introduction

Chantapakul Thunthacha is an accomplished inventor based in Hangzhou, China. He has made significant contributions to the field of food science, particularly in the extraction of pectin. His innovative methods have the potential to enhance the efficiency and quality of pectin extraction processes.

Latest Patents

Thunthacha holds a patent for an "Ultrasound and pressure assisted method for extracting pectin rich in RG-I." This method involves dispersing sieved citrus peel powders in an alkaline solution containing sodium borohydride. The process includes a combined ultrasound and pressure treatment at temperatures ranging from 25 to 40° C. The treatment conditions specify a static pressure of 0.2 to 0.4 MPa and an ultrasonic intensity of 0.5 to 3.5 W/mL, with a treatment duration of 20 to 40 minutes. Following this, the solution is centrifuged to remove residues, and further processing is done through precipitation with ethanol, precipitant dialysis, and vacuum freeze drying to obtain pectic polysaccharide.

Career Highlights

Thunthacha is affiliated with Zhejiang University, where he conducts research and develops innovative methods in food science. His work has garnered attention for its practical applications in the food industry, particularly in improving the extraction processes of valuable compounds.

Collaborations

He collaborates with notable colleagues such as Shiguo Chen and Weiwei Hu, contributing to a dynamic research environment that fosters innovation and discovery.

Conclusion

Chantapakul Thunthacha's contributions to the field of food science through his innovative patent demonstrate his commitment to advancing extraction methods. His work not only enhances the efficiency of pectin extraction but also showcases the potential for further advancements in food technology.