Zijing Pan

Title: Zijing Pan: Innovator in Food Packaging Technology

Introduction

Zijing Pan is a notable inventor based in Harbin, China. He has made significant contributions to the field of food packaging technology. His innovative approach addresses critical issues related to food preservation and safety.

Latest Patents

Zijing Pan holds a patent for the "Preparation method of high-barrier antibacterial flame-retardant food packaging film." This invention provides a solution to the problems associated with existing food packaging films, which are often non-degradable, have poor preservation effects, and are flammable. The preparation method involves a blending reaction of chitosan quaternary ammonium salt and phytic acid to create a polyelectrolyte complex. This complex is then added to a polyvinyl alcohol solution, which is heated to form a film-forming solution. The solution is poured into a mold, leveled, and dried to produce the final film. The resulting food packaging film exhibits impressive properties, including water vapor permeability ranging from 1.82-2.58×10 g·s·m·Pa, oxygen permeability between 1.63-12.31 cm·mm·Pa·day, and a limiting oxygen index (LOI) value of 28.10%-33.33%. Notably, the film demonstrates instant self-extinguishing behavior upon ignition and effectively inhibits bacterial growth when used in packaging.

Career Highlights

Zijing Pan is affiliated with Northeast Forestry University, where he continues to advance research in innovative packaging solutions. His work has garnered attention for its practical applications in enhancing food safety and sustainability.

Collaborations

Zijing collaborates with esteemed colleagues, including Lijuan Wang and Yuping Ning, who contribute to his research endeavors.

Conclusion

Zijing Pan's innovative work in developing high-barrier antibacterial flame-retardant food packaging films represents a significant advancement in food safety technology. His contributions are vital for addressing contemporary challenges in food preservation and sustainability.