Qingmiao Zhang

Title: Innovative Microwave Processing Method by Qingmiao Zhang

Introduction

Qingmiao Zhang, an inventive mind based in Wuxi, China, has made notable contributions to the field of food processing. With a focus on innovative techniques, he holds a significant patent that enhances the quality of food products made from flour and rice.

Latest Patents

Mr. Zhang's patent, titled "Microwave processing method for food made of flour and rice fermented with sourdough", introduces a revolutionary approach to food processing. This method utilizes a sourdough mixture to ferment the raw materials, resulting in a steamed cake batter. Key parameters of the process include a dielectric constant of 2034, a loss factor of 6.39, a moisture content ranging from 45% to 55%, and a water activity of 0.92 to 0.98. By using microwave heating, the method produces a microwave-steamed cake that addresses common issues such as hardness, dryness, and lack of flavor, all without the use of food additives.

Career Highlights

Zhang has collaborated with notable institutions and companies throughout his career, including Jiangnan University and Wuxi Huashunminsheng Food Co. Ltd. His innovative work reflects a deep commitment to improving food quality through scientific advancement.

Collaborations

Throughout his career, Qingmiao Zhang has worked alongside Darning Fan and Bowen Yan, contributing to a collaborative environment that fosters innovation in food science. Their joint efforts highlight the importance of teamwork in developing groundbreaking processing techniques.

Conclusion

Qingmiao Zhang’s contributions to food processing through his patented microwave processing method showcase the significant impact of innovative thinking in enhancing everyday food products. His work not only addresses the traditional challenges in food preparation but also exemplifies the potential for continued advancements in the field.