Patents by Inventor Daming Fan
Daming Fan has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11805578Abstract: The disclosure discloses a microwave processing equipment for continuous flow liquids, and belongs to the technical field of microwave processing. The microwave processing equipment includes a feed preheating section, a microwave heating section and a cooling section. The microwave heating section includes a microwave generation system, a waveguide system, tuners, and a microwave absorption cavity. The waveguide system includes at least two waveguides. Each waveguide is installed at the microwave feed port formed in the outer wall of the microwave absorption cavity according to a predetermined angle greater than or equal to 15° and less than 90°.Type: GrantFiled: August 10, 2020Date of Patent: October 31, 2023Assignees: JIANGNAN UNIVERSITY, NANJING XIANOU INSTRUMENTS MANUFACTURE CO., LTDInventors: Daming Fan, Wenhua Gao, Huayu Yang, Hao Zhang, Bowen Yan, Yuhao Zhang, Jianxin Zhao, Wei Chen
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Patent number: 11554529Abstract: Disclosed are 3D printing equipment, a system, and a method for food design and production. The 3D printing equipment has a bipolar microwave heating antenna for focusing heating on a material in an extrusion nozzle. The extrusion nozzle is between the anode antenna and the cathode antenna of the bipolar microwave heating antenna. The anode antenna and the cathode antenna limit a microwave electric field between them, thereby implementing focused heating on the material.Type: GrantFiled: September 25, 2020Date of Patent: January 17, 2023Assignee: Jiangnan UniversityInventors: Daming Fan, Zilong Zhao, Bowen Yan, Wenhua Gao, Jianlian Huang, Huayu Yang, Hao Zhang, Jianxin Zhao, Wei Chen
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Publication number: 20220354133Abstract: The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.Type: ApplicationFiled: July 22, 2022Publication date: November 10, 2022Inventors: Bowen YAN, Daming FAN, Yejun WU, Huizhang LIAN, Kai WANG, Dongna RUAN, Zhongliang HU, Chao CHEN, Bowen WANG, Siyi FANG, Nana ZHANG, Jianxin ZHAO, Hao ZHANG, Wei CHEN
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Patent number: 11116247Abstract: The disclosure relates to a three-dimensional printer coupled with microwave and a printing method applied for food design. A microwave heating probe embedded in the inner wall of a barrel releases microwaves at the front end, and in combination with the setting of a vertical distance between the front end of the microwave heating probe and an extrusion nozzle, the effect of instant curing of an extruded material is realized. A cooling device is disposed so as to ensure that a material to be printed in the barrel is not cured by microwave heating before the material to be printed enters the extrusion nozzle.Type: GrantFiled: December 8, 2020Date of Patent: September 14, 2021Assignee: JIANGNAN UNIVERSITYInventors: Daming Fan, Zilong Zhao, Liming Jin, Bowen Yan, Hao Zhang, Wenhua Gao, Hongwei Cao, Huayu Yang, Jianxin Zhao, Wei Chen
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Publication number: 20210112845Abstract: The disclosure discloses a three-dimensional printer coupled with microwave and printing method applied for food design, and belongs to the technical field of food.Type: ApplicationFiled: December 8, 2020Publication date: April 22, 2021Inventors: Daming FAN, Zilong ZHAO, Liming JIN, Bowen YAN, Hao ZHANG, Wenhua GAO, Hongwei CAO, Huayu YANG, Jianxin ZHAO, Wei CHEN
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Publication number: 20210008787Abstract: Disclosed are 3D printing equipment, a system, and a method for food design and production, belonging to the field of food technologies. A bipolar microwave heating antenna is disposed, to implement focused heating on a material in an extrusion nozzle. In addition, the bipolar microwave heating antenna breaks through a traditional multi-mode cavity heating method, thereby greatly reducing a volume of a heating cavity and facilitating integration with a desktop 3D printer. A microwave switch is controlled by using an extrusion instruction to achieve synchronization between extrusion and heating, and improve heating uniformity. Through joint operations of a 3D scanner, slicing software, and a 3D printer, processes of model making, slicing, and 3D printing are integrated.Type: ApplicationFiled: September 25, 2020Publication date: January 14, 2021Inventors: Daming FAN, Zilong ZHAO, Bowen YAN, Wenhua GAO, Jianlian HUANG, Huayu YANG, Hao ZHANG, Jianxin ZHAO, Wei CHEN
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Publication number: 20200374994Abstract: The disclosure discloses a microwave processing equipment for continuous flow liquids, and belongs to the technical field of microwave processing. The microwave processing equipment for continuous flow liquids of the disclosure includes a feed preheating section, a microwave heating section and a cooling section. The microwave heating section includes a microwave generation system, a waveguide system, tuners, and a microwave absorption cavity. The waveguide system includes at least two waveguides. Each waveguide is installed at the microwave feed port formed in the outer wall of the microwave absorption cavity according to a predetermined angle. The predetermined angle is greater than or equal to 15° and less than 90°. The disclosure provides a specific implementation scheme for microwave processing of flow liquids. In consideration of the reflection action of microwaves, the safety of equipment operation process and the utilization rate of energy are improved by a special waveguide arrangement mode.Type: ApplicationFiled: August 10, 2020Publication date: November 26, 2020Inventors: Daming FAN, Wenhua GAO, Huayu YANG, Hao ZHANG, Bowen YAN, Yuhao ZHANG, Jianxin ZHAO, Wei CHEN
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Publication number: 20200329720Abstract: The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.Type: ApplicationFiled: June 30, 2020Publication date: October 22, 2020Inventors: Daming FAN, Bowen YAN, Yejun WU, Huizhang LIAN, Kai WANG, Jianxin ZHAO, Hao ZHANG, Huayu YANG, Xiuxiu LI, Yin ZHANG, Jinbiao FEI, Wenguo ZHOU, Ke PANG, Jianlian HUANG, Qingmiao ZHANG, Wei CHEN
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Publication number: 20190142044Abstract: The present invention discloses a microwave and conduction combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. According to the present invention, surimi is first fully gelatinized by conduction heating, and then heated by microwave heating so that surimi gel can pass through a gel cracking zone quickly. This kind of microwave and conduction combined heating way can not only increase the gel strength of the surimi to achieve the desired elasticity, but also can save a lot of time and improve the production efficiency. Compared with ordinary microwave heating, the microwave and conduction combined heating method of the conduction and microwave heat preservation, i.e.Type: ApplicationFiled: November 2, 2018Publication date: May 16, 2019Inventors: Daming FAN, Jianlian HUANG, Hongwei CAO, Xuepeng LI, Hao ZHANG, Wenguo ZHOU, Bowen YAN, Xidong JIAO, Tenghui YU, Wenhai ZHANG, Weijian YE, Jiangping CHEN, Dengying LEI, Jianxin ZHAO, Qingmiao ZHANG, Wei CHEN
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Patent number: 9649347Abstract: An anti-oxidative Lactobacillus rhamnosus CCFM1107 can relieve chronic alcoholic liver injury, and L. rhamnosus CCFM1107 can be used in preparing dairy products as starter culture. The dairy products of this invention include milk, milk powder, milk capsules or fermented milk containing L. rhamnosus CCFM1107. It has strong abilities of anti-oxidation, scavenging diphenyl picrylhydrazyl (DPPH) radical and hydroxyl radical, inhibiting lipid peroxidation, tolerating cholate, chlorine sodium and pH, and can improve liver function and antioxidative index, lower serum endotoxin level and regulate intestinal flora distribution, thus effectively relieving alcoholic liver injury of mice.Type: GrantFiled: December 28, 2015Date of Patent: May 16, 2017Assignee: JIANGNAN UNIVERSITYInventors: Wei Chen, Fengwei Tian, Wenli Huang, Jianxin Zhao, Hao Zhang, Gang Wang, Qiuxiang Zhang, Xiaoming Liu, Daming Fan, Feifei Chi
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Patent number: 9451781Abstract: The invention provides a novel strain of cadmium-removing Lactobacillus plantarum bacterium, CCFM8610, which has a good tolerance to acidic environments. Lactobacillus plantarum CCFM8610 has a good tolerance to cadmium-containing medium and can effectively bind cadmium in vitro. Animal studies have shown that it can effectively reduce tissue cadmium accumulation and facilitate fecal cadmium excretion. Lactobacillus plantarum CCFM8610 has a great potential to be used as an active ingredient in cadmium-removing pharmaceutical drugs and fermented foods.Type: GrantFiled: December 7, 2012Date of Patent: September 27, 2016Assignee: Jiangnan UniversityInventors: Wei Chen, Fengwei Tian, Qixiao Zhai, Gang Wang, Xiaoming Liu, Qiuxiang Zhang, Daming Fan, Jianxin Zhao, Hao Zhang
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Publication number: 20160113975Abstract: An anti-oxidative Lactobacillus rhamnosus CCFM1107 can relieve chronic alcoholic liver injury, and L. rhamnosus CCFM1107 can be used in preparing dairy products as starter culture. The dairy products of this invention include milk, milk powder, milk capsules or fermented milk containing L. rhamnosus CCFM1107. It has strong abilities of anti-oxidation, scavenging diphenyl picrylhydrazyl (DPPH) radical and hydroxyl radical, inhibiting lipid peroxidation, tolerating cholate, chlorine sodium and pH, and can improve liver function and antioxidative index, lower serum endotoxin level and regulate intestinal flora distribution, thus effectively relieving alcoholic liver injury of mice.Type: ApplicationFiled: December 28, 2015Publication date: April 28, 2016Applicant: Jiangnan UniversityInventors: Wei Chen, Fengwei Tian, Wenli Huang, Jianxi n Zhao, Hao Zhang, Gang Wang, Qiuxiang Zhang, Xiaoming Liu, Daming Fan, Feifei Chi
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Patent number: 9320766Abstract: The Lactobacillus plantarum CCFM8661 is tolerant to acid and lead ions in vitro which can tolerate lead ions solution with the initial concentration of 150 mg/L, and has a strong capability of binding lead ions, which can reduce the lead level in mice blood, liver, kidney and stomach, significantly improve antioxidant indicators and alleviate pathological symptoms of lead exposed mice.Type: GrantFiled: July 18, 2012Date of Patent: April 26, 2016Assignee: Jiangnan UniversityInventors: Fengwei Tian, Wei Chen, Qixiao Zhai, Hao Zhang, Jianxin Zhao, Gang Wang, Yuanda Song, Qiuxiang Zhang, Xiaoming Liu, Min Guo, Daming Fan
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Publication number: 20150056328Abstract: It relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-?-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving.Type: ApplicationFiled: October 24, 2014Publication date: February 26, 2015Applicant: Jiangnan UniversityInventors: Wei Chen, Daming Fan, Hao Zhang, Jianxin Zhao, Fengwei Tian
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Publication number: 20140369981Abstract: The Lactobacillus plantarum CCFM8661 is tolerant to acid and lead ions in vitro which can tolerate lead ions solution with the initial concentration of 150 mg/L, and has a strong capability of binding lead ions, which can reduce the lead level in mice blood, liver, kidney and stomach, significantly improve antioxidant indicators and alleviate pathological symptoms of lead exposed mice.Type: ApplicationFiled: July 18, 2012Publication date: December 18, 2014Applicant: Jiangnan UniversityInventors: Fengwei Tian, Wei Chen, Qixiao Zhai, Hao Zhang, Jianxin Zhao, Gang Wang, Yuanda Song, Qiuxiang Zhang, Xiaoming Liu, Min Guo, Daming Fan
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Publication number: 20140363501Abstract: An anti-oxidative Lactobacillus rhamnosus CCFM1107 can relieve chronic alcoholic liver injury, and L. rhamnosus CCFM1107 can be used in preparing dairy products as starter culture. The dairy products of this invention include milk, milk powder, milk capsules or fermented milk containing L. rhamnosus CCFM1107. It has strong abilities of anti-oxidation, scavenging diphenyl picrylhydrazyl (DPPH) radical and hydroxyl radical, inhibiting lipid peroxidation, tolerating cholate, chlorine sodium and pH, and can improve liver function and antioxidative index, lower serum endotoxin level and regulate intestinal flora distribution, thus effectively relieving alcoholic liver injury of mice.Type: ApplicationFiled: July 19, 2012Publication date: December 11, 2014Applicant: Jiangnan UniversityInventors: Wei Chen, Fengwei Tian, Wenli Huang, Jianxi n Zhao, Hao Zhang, Gang Wang, Qiuxiang Zhang, Xiaoming Liu, Daming Fan, Feifei Chi
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Publication number: 20140341873Abstract: The invention provides a novel strain of cadmium-removing Lactobacillus plantarum bacterium, CCFM8610, which has a good tolerance to acidic environments. Lactobacillus plantarum CCFM8610 has a good tolerance to cadmium-containing medium and can effectively bind cadmium in vitro. Animal studies have shown that it can effectively reduce tissue cadmium accumulation and facilitate fecal cadmium excretion. Lactobacillus plantarum CCFM8610 has a great potential to be used as an active ingredient in cadmium-removing pharmaceutical drugs and fermented foods.Type: ApplicationFiled: December 7, 2012Publication date: November 20, 2014Inventors: Wei Chen, Fengwei Tian, Qixiao Zhai, Gang Wang, Xiaoming Liu, Qiuxiang Zhang, Daming Fan, Jianxin Zhao, Hao Zhang
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Publication number: 20130045303Abstract: The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-?-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.Type: ApplicationFiled: June 7, 2010Publication date: February 21, 2013Inventors: Wei Chen, Daming Fan, Hao Zhang, Jianxin Zhao, Fengwei Tian