Yahui Guo

Title: Yahui Guo: Innovator in Food Detection and Fermentation Technologies

Introduction

Yahui Guo is a notable inventor based in Jiangsu, China. He has made significant contributions to the fields of food detection and fermentation technologies. With a total of 4 patents to his name, Guo's work focuses on enhancing food quality and safety.

Latest Patents

One of Guo's latest patents is a method for non-destructive detection of egg freshness based on Raman spectroscopy. This innovative technique utilizes Raman spectroscopic data to predict egg freshness by analyzing the physicochemical indexes of the egg. The method involves building partial least squares regression models that correlate Raman spectra with measured values such as the Haugh unit and albumen pH. This approach allows for the non-destructive assessment of egg freshness, ensuring quality without damaging the product.

Another significant patent is related to a fermented beverage and its preparation method. This invention employs ripened fruits and/or vegetables as raw materials, which undergo a natural ripening process followed by fermentation with lactic acid bacteria. The resulting beverage boasts health benefits, with a total flavonoid content that is advantageous for human health. The short fermentation cycle makes this method particularly suitable for industrial production.

Career Highlights

Yahui Guo has worked with esteemed institutions such as Jiangnan University and Shandong Feilong Food Co., Ltd. His experience in these organizations has allowed him to develop and refine his innovative ideas in food technology.

Collaborations

Guo has collaborated with notable colleagues, including Yunfei Xie and Weirong Yao. Their joint efforts have contributed to advancements in the field of food science.

Conclusion

Yahui Guo's innovative work in food detection and fermentation technologies showcases his commitment to improving food quality and safety. His patents reflect a deep understanding of the scientific principles behind food preservation and quality assessment.