Kawasaki, Japan

Kan Mori


Average Co-Inventor Count = 5.3

ph-index = 3

Forward Citations = 18(Granted Patents)


Location History:

  • Kawasaki, JA (1976 - 1978)
  • Wakayama, JP (1978 - 1979)

Company Filing History:


Years Active: 1976-1979

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4 patents (USPTO):Explore Patents

Title: Kan Mori - Innovator in Chemical Peeling Technology

Introduction

Kan Mori is a notable inventor based in Kawasaki, Japan. He has made significant contributions to the field of chemical peeling technology, particularly in the processing of fruits and vegetables. With a total of 4 patents to his name, Mori's work has garnered attention for its innovative approaches.

Latest Patents

Mori's latest patents include a composition for chemically peeling fruits and vegetables. This method involves immersing a fruit or vegetable in an aqueous solution of an alkali, enhanced by specific fatty acid esters. The composition includes at least one member selected from polyoxyethylene sorbitan fatty acid esters and sucrose fatty acid esters with an HLB value higher than 9, along with glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters with an HLB not higher than 9. His method for chemically peeling fruits and vegetables follows a similar approach, emphasizing the effectiveness of these compositions in the peeling process.

Career Highlights

Throughout his career, Kan Mori has worked with prominent companies such as Kao Soap Company, Ltd. and Toyo Seikan Kaisha, Ltd. His experience in these organizations has contributed to his expertise in the field of chemical innovations.

Collaborations

Mori has collaborated with notable individuals in his field, including Shigeru Otsuka and Zenichi Mori. These partnerships have likely enriched his work and expanded the impact of his inventions.

Conclusion

Kan Mori's contributions to the field of chemical peeling technology demonstrate his innovative spirit and dedication to improving food processing methods. His patents reflect a commitment to enhancing the efficiency and effectiveness of fruit and vegetable preparation.

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