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Title: Qingfei Cao: Innovator in Apple Processing Technologies
Introduction
Qingfei Cao is a notable inventor based in Beijing, China. He has made significant contributions to the field of food processing, particularly focusing on apple enzymes and their applications. With a total of 2 patents, his work aims to enhance the efficiency of fermentation processes and improve the quality of apple-based products.
Latest Patents
Cao's latest patents include innovative technologies for the efficient reconstruction of intestinal microecology using apple enzymes. The first patent outlines a processing technology that involves several steps: pretreating raw materials, pulping, detoxifying patulin, and conducting intensified dynamic fermentation. This method addresses the challenges of low fermentation efficiency and long processing times, enabling high-speed fermentation of apples.
The second patent focuses on the production of apple crispy chips using a clean water jet scalpel and a unique processing technology. This involves harvesting fresh fruits, sorting, peeling, slicing, drying, and packaging to create a high-quality snack. The use of ultrahigh pressure water jet flow cutting technology ensures that the apples are sliced precisely, while the fermentation process effectively inhibits browning, enhancing the product's appeal.
Career Highlights
Throughout his career, Qingfei Cao has worked with various companies, including Shanxi Sdic Zhonglu Fruit Juice Co., Ltd. His expertise in food processing and fermentation has positioned him as a key player in the industry, contributing to advancements in apple product development.
Collaborations
Cao has collaborated with notable colleagues such as Jiming Zhang and Chuanzhu Leng. Their combined efforts have led to innovative solutions in the field of food technology, furthering the impact of their work.
Conclusion
Qingfei Cao's contributions to apple processing technologies demonstrate his commitment to innovation in the food industry. His patents reflect a deep understanding of fermentation processes and a drive to improve product quality. Through his work, he continues to influence the future of food processing.
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