Chen-Hsing Yu

Title: Chen-Hsing Yu: Innovator in Supercritical Fluid Fractionation

Introduction

Chen-Hsing Yu is a notable inventor based in Pingtung County, Taiwan. He has made significant contributions to the field of food science, particularly in the extraction of valuable compounds from natural sources. His innovative approach has led to advancements in the separation of betanin, a natural pigment, from red quinoa.

Latest Patents

Chen-Hsing Yu holds a patent for a method of separating betanin from red quinoa by supercritical fluid fractionation. This method involves mixing an extract of red quinoa with an ethanol/water mixture to create a blend of red quinoa, ethanol, and water. The separation of betanin is achieved through supercritical fluid fractionation, which operates under a pressure range of 2300 to 4400 psi and a temperature between 35 to 65°C for a duration of 15 to 90 minutes. This innovative technique enhances the efficiency of extracting betanin, which has various applications in the food industry.

Career Highlights

Chen-Hsing Yu is affiliated with the National Pingtung University of Science and Technology, where he contributes to research and development in food technology. His work focuses on utilizing advanced extraction methods to improve the quality and sustainability of food products.

Collaborations

Some of his notable coworkers include Ho-Hsien Chen and Nyvonne Tiqu Gina Nelma. Their collaborative efforts in research have furthered the understanding and application of supercritical fluid technologies in food science.

Conclusion

Chen-Hsing Yu's innovative methods in the extraction of betanin from red quinoa exemplify the potential of supercritical fluid fractionation in food technology. His contributions not only advance scientific knowledge but also enhance the practical applications of natural pigments in the food industry.