Chongxiao Shao

Title: Innovations of Chongxiao Shao in Ecological Preservation and Food Processing

Introduction

Chongxiao Shao is a notable inventor based in Beijing, China, recognized for his contributions to ecological preservation and food processing technologies. With a total of four patents to his name, Shao has developed innovative methods that enhance the storage and processing of agricultural products.

Latest Patents

One of Shao's latest patents is the "Multidimensional Ecological Preservation Technology for Sweet Potatoes." This invention outlines a comprehensive approach to preserving sweet potatoes, which includes collecting mature tuberous roots at the right time and employing a series of treatments such as BTH soak cleaning and secondary cobalt ray irradiation. The method replaces traditional sand with a lightweight, breathable sandy material that retains moisture and provides thermal insulation, ensuring an extended storage period and improved shelf life.

Another significant patent is the "Technology for Three-Dimensional Microwave Air-Jet Drying of Persimmon Slices." This method involves several steps, including grading, cleaning, and slicing persimmons, followed by microwave heating and steam de-astringency. The innovative use of high-temperature citric acid and alcohol vapor enhances the de-astringency process, allowing for a uniform and rapid effect, which is crucial for the quality of dried persimmons.

Career Highlights

Chongxiao Shao has worked with Sdic Zhonglu Fruit Juice Co., Ltd., where he applied his expertise in food technology to develop innovative solutions for fruit processing. His work has significantly impacted the industry, particularly in enhancing the quality and longevity of fruit products.

Collaborations

Shao has collaborated with notable colleagues such as Xihong Li and Sixin Wang, contributing to various projects that focus on improving agricultural practices and food processing technologies.

Conclusion

Chongxiao Shao's innovative patents reflect his commitment to advancing ecological preservation and food processing methods. His work not only enhances the quality of agricultural products but also contributes to sustainable practices in the industry.