Company Filing History:
Years Active: 1996-1997
Title: Tamotsu Kawano: Innovator in Liquid Foodstuff Treatment
Introduction
Tamotsu Kawano is a notable inventor based in Ichikawa, Japan. He has made significant contributions to the field of food technology, particularly in the treatment of liquid foodstuffs. With a total of 2 patents, Kawano's work focuses on innovative methods for enhancing food safety and quality.
Latest Patents
Kawano's latest patents include a method for inactivating enzymes, microorganisms, and spores in a liquid foodstuff. This method involves treating the liquid with supercritical carbon dioxide, which is supplied through a filter with a mesh size of not more than 120 micrometers. The process not only inactivates harmful entities but also sterilizes the liquid foodstuff effectively. Another significant patent is for modifying the quality of liquid foodstuff by using micron-size carbon dioxide particles in a supercritical state. These particles are generated by passing supercritical carbon dioxide through a filter with a mesh size of not more than 100 micrometers, enhancing the quality of the treated liquid.
Career Highlights
Throughout his career, Kawano has worked with reputable companies such as Nippan Tansan Co., Ltd. and Nippon Tansan Co., Ltd. His experience in these organizations has allowed him to develop and refine his innovative techniques in food treatment.
Collaborations
Kawano has collaborated with notable individuals in his field, including Yutaka Osajima and Mitsuya Shimoda. These collaborations have contributed to the advancement of his research and the successful implementation of his patented methods.
Conclusion
Tamotsu Kawano's contributions to the field of liquid foodstuff treatment demonstrate his commitment to innovation and food safety. His patents reflect a deep understanding of food technology and a dedication to improving the quality of food products.