Jie Jiang

Title: Jie Jiang: Innovator in Stabilized Rice Aleurone Technology

Introduction

Jie Jiang is a notable inventor based in Wuxi, China. He has made significant contributions to the field of food technology, particularly through his innovative work on stabilized rice aleurone. His research focuses on enhancing the nutritional value and functional applications of rice by developing efficient preparation methods.

Latest Patents

Jie Jiang holds a patent for "Stabilized Rice Aleurone and Preparation Method Thereof." This patent discloses a novel method for stabilizing rice aleurone, utilizing a combination of a tangential injection airflow impeller classifier and an ultrasonic vibrating screen. This method is groundbreaking as it is the first to employ steam treatment coupled with thermal enzyme inactivation through drum drying. The drum drying equipment serves dual purposes of enzyme inactivation and drying, making the process efficient and environmentally friendly. The stabilized rice aleurone produced has high nutritional value and is rich in functional ingredients, making it suitable for industrial food applications.

Career Highlights

Throughout his career, Jie Jiang has worked with prominent institutions, including Jiangnan University and Jiangsu State Farm Cereals Industry Group Co., Ltd. His work has been instrumental in advancing food technology and promoting the industrial use of rice aleurone.

Collaborations

Jie Jiang has collaborated with notable colleagues such as Zhengxing Chen and Hui Lu. Their combined expertise has contributed to the successful development of innovative food technologies.

Conclusion

Jie Jiang's contributions to the field of food technology, particularly through his patent on stabilized rice aleurone, highlight his role as an innovator. His work not only enhances the nutritional profile of rice but also promotes sustainable practices in food production.