Takao Suganuma

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Title: Innovator Spotlight: Takao Suganuma - Pioneering Solutions for the Food Industry

Introduction:

Takao Suganuma, a renowned inventor based in Kawasaki, Japan, has made significant contributions to the field of food technology through his innovative patents. With a total of 3 patents to his name, Suganuma's work focuses on revolutionizing the way edible dough is handled and the efficient recovery of objective components from liquids.

Latest Patents:

1. Method for controlling the temperature of edible dough during the kneading step: Suganuma's patented method allows for the precise control of the temperature of edible dough during the kneading process. By introducing gas with specific temperature and humidity levels into the mixer, the dough's temperature can be efficiently regulated without impacting the working environment. This breakthrough ensures optimal dough consistency and can be applied to various mixer types.

2. Method for separating and recovering objective components: Suganuma's innovative approach to separating and recovering objective components from crude liquids utilizes a membrane in a semi-batch system. By strategically adding washing liquids of varying concentrations to the crude liquid and employing membrane treatment, the target components are transferred to the permeated liquid. This method offers a systematic and effective way to extract valuable components.

Career Highlights:

Throughout his career, Takao Suganuma has showcased his expertise in food technology while working at esteemed companies such as Ajinomoto Co., Ltd. and Nittetu Chemical Engineering Ltd. His passion for innovation and dedication to advancing food processing techniques have positioned him as a key figure in the industry.

Collaborations:

Suganuma has collaborated with accomplished professionals in his field, including Yoshimi Nagano and Kazuhiro Satoh. Together, they have driven forward groundbreaking research and development initiatives, contributing to the growth and evolution of food technology.

Conclusion:

Inventor Takao Suganuma's inventive spirit and commitment to excellence have led to the creation of pioneering solutions in the food industry. His patented methods for controlling dough temperature and separating objective components stand as testament to his ingenuity and impact on the field of food technology. Suganuma's collaborative efforts and career achievements continue to inspire innovation and drive progress in the ever-evolving landscape of food processing.

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