Company Filing History:
Years Active: 2023
Title: Innovations in Aquatic Product Preservation: The Invention of Yushan Chu
Introduction
Yushan Chu, an innovative inventor located in Hangzhou, China, has contributed significantly to the field of food preservation with his unique patented method. His work is a testament to the advancements being made in the preservation of aquatic products, combining traditional techniques with modern technology for improved results.
Latest Patents
Yushan Chu holds a patent for a "Method for rapid low-salted pickling of aquatic products." This invention encompasses a comprehensive process that begins with the preliminary processing of raw materials. It utilizes a bacteria-reducing treatment involving plasma activation gas, followed by the addition of a marinade and plasma treatment. The method includes cyclic bacteria-reducing treatment with plasma activation gas and vacuum pickling, facilitating effective preservation. During the methodology, the marinade and plasma treatment involve precise injections into a tumbler. The ionic working gas flows at a rate of 1.5-2 L/min, while the pickling solution is injected at 0.5-0.8 L/min. The process employs a low-temperature plasma treatment on the aquatic products at a high voltage of 12,000-15,000 V, ensuring thorough bacteria reduction within 15-20 minutes.
Career Highlights
Yushan Chu is affiliated with Zhejiang University of Technology, where he conducts research and develops innovative solutions in food preservation. His understanding of both traditional and cutting-edge methodologies sets him apart as a prominent figure in his field.
Collaborations
Yushan has collaborated with esteemed colleagues Xuxia Zhou and Yuting Ding, combining their expertise to advance research and development in food preservation techniques. Together, they contribute to the scientific community by exploring new methodologies that benefit the food industry.
Conclusion
Yushan Chu's inventive contributions to the preservation of aquatic products showcase the intersection of innovation and necessity in the food industry. His patented method not only enhances the quality of preserved aquatic products but also demonstrates the potential for further advancements in food technology. As he continues his work at Zhejiang University of Technology, the field awaits more groundbreaking inventions from this talented inventor.