Company Filing History:
Years Active: 2021-2023
Title: Innovations in Food Design by Inventor Zilong Zhao
Introduction
Zilong Zhao is a prominent inventor based in Wuxi, China. He has made significant contributions to the field of food design and production through his innovative patents. With a total of 2 patents, Zhao is at the forefront of integrating technology with culinary arts.
Latest Patents
Zhao's latest patents include a "Microwave-coupled 3D printing system and equipment for food design and production." This invention discloses 3D printing equipment, a system, and a method specifically designed for food design and production. The equipment features a bipolar microwave heating antenna that focuses heating on a material within an extrusion nozzle. The unique configuration of the anode and cathode antennas allows for precise microwave electric field control, enabling focused heating on the material.
Another notable patent is the "Three-dimensional printer coupled with microwave and printing method applied for food design." This invention involves a three-dimensional printer that utilizes a microwave heating probe embedded in the barrel's inner wall. The probe releases microwaves at the front end, and by adjusting the vertical distance between the probe and the extrusion nozzle, instant curing of the extruded material is achieved. Additionally, a cooling device is incorporated to prevent premature curing of the material before it enters the extrusion nozzle.
Career Highlights
Zilong Zhao is affiliated with Jiangnan University, where he continues to push the boundaries of food technology. His work not only enhances the efficiency of food production but also opens new avenues for culinary creativity.
Collaborations
Zhao collaborates with notable colleagues, including Daming Fan and Bowen Yan, who contribute to his innovative projects and research endeavors.
Conclusion
Zilong Zhao's contributions to the field of food design through his innovative patents demonstrate the potential of technology in transforming culinary practices. His work is paving the way for future advancements in food production and design.