Junhu Cheng

Title: Innovations in Meat Preservation by Junhu Cheng

Introduction

Junhu Cheng is an innovative inventor based in Guangdong, China. He has made significant contributions to the field of food preservation, particularly in the area of red meat. His work focuses on enhancing the shelf life and quality of meat products through advanced packaging techniques.

Latest Patents

One of Junhu Cheng's notable patents is titled "System and method for preserving red meat by plasma active water (PAW) vacuum packaging." This invention includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor belt, a water circulation module, and a vacuum packaging module. The components are sequentially connected through pipes, allowing for an efficient preservation process. The atomization spray module is designed to spray PAW onto the red meat on the conveyor belt, followed by the vacuum packaging module that vacuum-packages the meat. This innovative approach utilizes PAW to improve the antibacterial properties of vacuum packaging while enhancing the color stability of red meat. As a result, it significantly extends the shelf life of red meat, providing a green and economical preservation method.

Career Highlights

Junhu Cheng is affiliated with the South China University of Technology, where he continues to engage in research and development in food technology. His work has garnered attention for its practical applications in the food industry, particularly in meat preservation.

Collaborations

Junhu Cheng collaborates with Yaqi Chen, contributing to advancements in food preservation technologies. Their partnership exemplifies the importance of teamwork in driving innovation.

Conclusion

Junhu Cheng's contributions to the field of meat preservation through his innovative patent demonstrate the potential for technology to enhance food safety and quality. His work not only benefits consumers but also promotes sustainable practices in the food industry.