Sheng-Da Lin

Title: Innovations by Sheng-Da Lin in Flavonoid Extraction

Introduction

Sheng-Da Lin, an innovative inventor based in Pingtung County, Taiwan, has made notable contributions to the field of food processing. With a focus on methods that enhance the extraction of beneficial compounds, Lin is recognized for his unique approach to producing processed samples that effectively release flavonoids.

Latest Patents

Sheng-Da Lin holds one patent pertaining to a novel method of processing that facilitates the extraction of flavonoids. The invention involves soaking a raw sample with a processing reagent, such as rice vinegar or yellow wine, at controlled temperatures between 23-27°C for 20-28 hours. Following this, the soaked product is steamed under specific pressure (0.6-1.4 kg/cm) and temperature (80-120°C) for 20-40 minutes, resulting in a processed sample that releases flavonoids easily during extraction.

Career Highlights

Lin's career is marked by his position at Han Sheng Pharmtech, Inc., where he applies his expertise in food technology to innovate processing techniques. His work aims to improve the efficiency of extracting valuable compounds from raw materials, aligning with the increasing demand for health-conscious products.

Collaborations

Throughout his career, Sheng-Da Lin has collaborated with notable colleagues, including Shorong-Shii Liou and I-Min Liu. These partnerships are instrumental in advancing research and applications in food processing, enhancing the development of effective methods for flavonoid extraction.

Conclusion

Sheng-Da Lin's innovative work in the field of food processing, particularly his patented method for flavonoid extraction, exemplifies the potential impact of inventive approaches on health and nutrition. His contributions at Han Sheng Pharmtech, Inc. and his collaborations with esteemed colleagues underline the significance of teamwork in driving progress in food technology.