Congnan Zhang

Title: **Congnan Zhang: Innovator in Stabilized Rice Aleurone Technology**

Introduction

Congnan Zhang is a distinguished inventor based in Nanjing, China, with a pioneering contribution to the field of food technology. He holds a patent for a novel method of preparing stabilized rice aleurone, a significant innovation that enhances the nutritional profile of rice by utilizing advanced processing techniques.

Latest Patents

Zhang's key patent, titled "Stabilized Rice Aleurone and Preparation Method Thereof," represents a breakthrough in food processing. This method employs a unique technology involving a tangential injection airflow impeller classifier in conjunction with an ultrasonic vibrating screen. For the first time, this innovative approach enables the effective classification of the rice aleurone layer. Additionally, the use of steam treatment coupled with thermal enzyme inactivation through drum drying showcases a dual purpose of enzyme inactivation and drying. The advantages of this method include a short process flow, simple equipment, high utilization rate, small floor space, low investment, low energy consumption, and no pollution, making it suitable for industrial promotion. The stabilized rice aleurone produced possesses high nutritional value and is rich in functional ingredients, opening avenues for its use in the development of functional foods in industrial production.

Career Highlights

Congnan Zhang has made significant strides in food technology and innovation throughout his career. His experiences include working with well-respected organizations such as the Jiangsu State Farm Cereals Industry Group Co., Ltd. and Jiangnan University. His expertise and contributions have played a pivotal role in advancing techniques related to rice processing.

Collaborations

During his career, Zhang has collaborated with talented individuals in the field, including his coworkers Li Wang and Hui Lu. These partnerships have been instrumental in the successful development of his innovations, particularly in enhancing food technology and promoting research in nutritional science.

Conclusion

Congnan Zhang’s inventive work in developing stabilized rice aleurone reflects a commitment to improving food production and nutritional content. His patent not only showcases a novel method but also highlights the potential for wide industrial application. As innovations like these continue to emerge, Zhang's contributions will undoubtedly inspire future advancements in the food industry.