Location History:
- Vancouver, CA (1999)
- Burnaby, CA (2001)
Company Filing History:
Years Active: 1999-2001
Title: Innovations of Jian Hua Wang in Dehydration Processes
Introduction
Jian Hua Wang is a notable inventor based in Burnaby, Canada, recognized for his contributions to the field of food dehydration. With a total of two patents to his name, he has developed innovative processes that enhance the preservation of fruits while maintaining their nutritional value.
Latest Patents
Wang's latest patents include a "Process for Dehydration of Berries" and a "Process for Drying Mango and Pineapples." The first patent discloses a method for drying antioxidant-rich berries, such as blueberries, using vacuum microwave drying (VMD). This process effectively removes up to 90% of the initial mass of water while preserving the antioxidant action and compounds of the berries. The second patent focuses on a vacuum microwave dehydration process for fresh mango and pineapple pieces, which results in a product that retains a 'fresh' flavor and unique crunchy texture, unlike conventional air drying methods.
Career Highlights
Wang is affiliated with the University of British Columbia, where he continues to innovate in food processing technologies. His work has significantly impacted the way fruits are dehydrated, providing healthier options for consumers.
Collaborations
Wang has collaborated with esteemed colleagues such as Timothy D Durance and Richard S Meyer, contributing to advancements in food technology and dehydration processes.
Conclusion
Jian Hua Wang's innovative approaches to food dehydration exemplify the intersection of science and culinary arts. His patents not only enhance the quality of dehydrated fruits but also promote healthier eating habits.