Sixin Wang

Title: Innovations by Sixin Wang in Ecological Preservation and Drying Technologies

Introduction

Sixin Wang is a notable inventor based in Beijing, China, recognized for his contributions to agricultural technology. He holds a total of four patents, showcasing his innovative approach to enhancing food preservation and processing methods.

Latest Patents

One of his latest patents is the "Multidimensional Ecological Preservation Technology for Sweet Potatoes." This invention involves a series of steps aimed at improving the storage and shelf life of sweet potatoes. The process includes collecting mature tuberous roots at the right time, performing BTH soak cleaning to promote callus, and implementing various treatments such as disinfection, sand storage, and secondary cobalt ray irradiation. The use of a lightweight, breathable sandy material enhances water retention and thermal insulation, ensuring optimal preservation.

Another significant patent is the "Technology for Three-Dimensional Microwave Air-Jet Drying of Persimmon Slices." This method involves several steps, including grading, cleaning, slicing, and drying persimmons using a combination of microwave heating and steam de-astringency. The innovative use of high-temperature citric acid and alcohol vapor effectively removes astringency, resulting in a uniform and rapid de-astringency effect.

Career Highlights

Sixin Wang has worked with Sdic Zhonglu Fruit Juice Co., Ltd., where he applied his expertise in food technology. His work has significantly impacted the agricultural sector, particularly in the preservation and processing of fruits.

Collaborations

He has collaborated with notable colleagues such as Chuanzhu Leng and Xihong Li, contributing to advancements in food technology and innovation.

Conclusion

Sixin Wang's innovative patents in ecological preservation and drying technologies demonstrate his commitment to improving food storage and processing methods. His work continues to influence the agricultural industry positively.