Fei Lv

Title: Innovations in Aquatic Product Preservation by Fei Lv

Introduction

Fei Lv is an accomplished inventor based in Hangzhou, China, known for his significant contributions to the field of aquatic product preservation. With a total of 4 patents to his name, he has developed innovative methods that enhance the quality and safety of marine products during storage and transportation.

Latest Patents

One of his latest patents is a "Method of green and safe preservation for aquatic products at sea." This method utilizes an on-board refrigeration system to refrigerate an antifreeze solution, which serves as the main cold source. The rapid cooling achieved through this method effectively reduces the activity of endogenous enzymes and inhibits the proliferation of microorganisms. The antifreeze solution comprises various components, including edible alcohol, propylene glycol, glycerol, calcium chloride, sodium chloride, amino acids, and Antarctic krill protein hydrolysate, among others.

Another notable patent is the "Method and device for ship-borne freezing of marine products after treated by highly activated water and nondestructive sensing of ice crystals." This invention involves treating seawater with atmospheric plasma to create highly activated water, which is then used to cool and sterilize captured marine products. The process incorporates both ultra-high frequency electromagnetic fields and pulsed ultrasonic monitoring systems to minimize ice crystal size and juice loss during thawing.

Career Highlights

Fei Lv is affiliated with Zhejiang University, where he conducts research and develops innovative solutions for the preservation of aquatic products. His work has garnered attention for its practical applications in the seafood industry, contributing to improved food safety and quality.

Collaborations

Fei Lv collaborates with several colleagues, including Yuting Ding and Xuxia Zhou, to advance research in this vital area of food preservation.

Conclusion

Fei Lv's innovative approaches to preserving aquatic products demonstrate his commitment to enhancing food safety and quality. His patents reflect a blend of scientific research and practical application, making significant strides in the seafood industry.