Lizhong Qiu

Title: Innovations in Food Processing: The Contributions of Lizhong Qiu

Introduction

Lizhong Qiu is a notable inventor based in Wuxi, China. He has made significant contributions to the field of food processing, particularly in developing healthier food options. His innovative work focuses on creating products that cater to specific dietary needs, such as those of individuals with type II diabetes.

Latest Patents

One of Lizhong Qiu's most significant patents is the "Preparation of recombinant rice with low glycemic index whose raw material is slowly digested starch." This patent describes a method for producing low-glycemic index, slowly digestible starch-based reconstituted instant rice. The preparation method utilizes high-temperature fluidization technology to treat solid phase broken rice raw material quickly. Following this, a one-step reactive extrusion technology is employed, combining enzymatic hydrolysis and esterification treatment. The resulting reconstituted instant rice is not only suitable for type II diabetes patients but also enhances the value of agricultural products while reducing production costs and improving efficiency. Lizhong Qiu holds 1 patent in this area.

Career Highlights

Lizhong Qiu is affiliated with Jiangnan University, where he continues to engage in research and development in food processing technologies. His work has garnered attention for its practical applications and potential benefits to public health.

Collaborations

Lizhong has collaborated with several colleagues, including Yaoqi Tian and Canxin Cai, to advance research in his field. Their combined efforts contribute to the innovative solutions being developed at Jiangnan University.

Conclusion

Lizhong Qiu's contributions to food processing through his innovative patent demonstrate his commitment to improving dietary options for individuals with specific health needs. His work not only addresses health concerns but also promotes agricultural efficiency and sustainability.