Shengyang Ji

Title: Innovations of Shengyang Ji in Cassava Flour Preparation

Introduction

Shengyang Ji is an accomplished inventor based in Zhejiang, China. He has made significant contributions to the field of food technology, particularly in the preparation of cassava flour. His innovative methods aim to enhance the safety and quality of cassava products.

Latest Patents

Shengyang Ji holds a patent for a "Method for preparing cassava flour with low content of cyanogenic glycosides." This method involves several steps, including washing, peeling, and cutting freshly harvested cassava to create cassava pellets, shreds, or pulp. The raw material is then immersed in a solution containing cellulase and pectinase for 10-30 minutes. Following this, the raw material is placed in warm water at a temperature of 35-50°C and a pH value of 5.5-6.5, where it undergoes ultrasonic treatment for 10-30 minutes at a frequency of 50-80 kHz. The final steps include drying and pulverizing the ultrasonicated raw material to produce cassava flour with a cyanogenic glycoside content of less than 15 mg/kg.

Career Highlights

Shengyang Ji is affiliated with Zhejiang University, where he continues to advance research in food technology. His work has garnered attention for its potential to improve food safety and nutritional value.

Collaborations

Shengyang Ji collaborates with notable colleagues, including Baiyi Lu and Yongheng Zhong, who contribute to his research endeavors.

Conclusion

Shengyang Ji's innovative methods in cassava flour preparation highlight his commitment to enhancing food safety and quality. His contributions are significant in the field of food technology, paving the way for safer food products.