Patents by Inventor Zhong Han
Zhong Han 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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Publication number: 20240155534Abstract: Controlling methods of a wireless communication device and a network are provided. The controlling method of the wireless communication device includes the following steps: transmitting a Mobility Registration Update (MRU) request to a network; keeping a Protocol Data Unit (PDU) command received from the network; and processing the PDU command after a predetermined waiting timer counted from receiving an MRU accept from the network is expired.Type: ApplicationFiled: November 6, 2023Publication date: May 9, 2024Inventors: Zhong-Han WU, Yu-Cheng HUANG
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Publication number: 20240145421Abstract: Provided are a passivation layer for forming a semiconductor bonding structure, a sputtering target making the same, a semiconductor bonding structure and a semiconductor bonding process. The passivation layer is formed on a bonding substrate by sputtering the sputtering target; the passivation layer and the sputtering target comprise a first metal, a second metal or a combination thereof. The bonding substrate comprises a third metal. Based on a total atom number of the surface of the passivation layer, O content of the surface of the passivation layer is less than 30 at %; the third metal content of the surface of the passivation layer is less than or equal to 10 at %. The passivation layer has a polycrystalline structure. The semiconductor bonding structure sequentially comprises a first bonding substrate, a bonding layer and a second bonding substrate: the bonding layer is mainly formed by the passivation layer and the third metal.Type: ApplicationFiled: October 27, 2023Publication date: May 2, 2024Inventors: Kuan-Neng CHEN, Zhong-Jie HONG, Chih-I CHO, Ming-Wei WENG, Chih-Han CHEN, Chiao-Yen WANG, Ying-Chan HUNG, Hong-Yi WU, CHENG-YEN HSIEH
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Patent number: 11929669Abstract: The present disclosure relates to a totem pole bridgeless power factor correction device and a power supply system. The device includes a power factor correction module. The power factor correction module includes a first transistor, a second transistor, a third transistor, a fourth transistor, an inductor and a control module for generating a zeroth control signal in the first time period to control the third transistor and the fourth transistor to be in an off state, performing a zero-crossing detection on an AC voltage in the first time period, generating a first control signal to control a conduction state of the first transistor and the second transistor before the AC voltage crosses zero, and generating a second control signal to control the conduction state of the first transistor and the second transistor after the AC voltage crosses zero.Type: GrantFiled: May 13, 2022Date of Patent: March 12, 2024Assignee: InventChip Technology Co., Ltd.Inventors: Zhong Ye, Danyang Zhu, Qixiang Han
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Patent number: 11884752Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.Type: GrantFiled: October 6, 2021Date of Patent: January 30, 2024Assignee: Tate & Lyle Solutions USA LLCInventors: Xian-Zhong Han, Thomas K. Hutton
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Publication number: 20230075232Abstract: Described herein are soluble rice flour compositions having desirable chemical properties and solubility and viscosity functionality for use in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling. Such compositions can be used as a partial or complete replacement of maltodextrin and offer a more clean-label alternative.Type: ApplicationFiled: December 22, 2020Publication date: March 9, 2023Applicant: Cargill, IncorporatedInventors: Avi GOLDSTEIN, Xian-Zhong HAN, Thomas Kennedy HUTTON
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Publication number: 20230058533Abstract: Described herein are reconstituted soluble tapioca flour compositions having desirable chemical properties and solubility and viscosity functionality for use in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling. Such compositions can be used as a partial or complete replacement of maltodextrin and offer a more clean-label alternative.Type: ApplicationFiled: December 22, 2020Publication date: February 23, 2023Applicant: Cargill, IncorporatedInventors: Avi GOLDSTEIN, Xian-Zhong HAN, Thomas Kennedy HUTTON
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Publication number: 20230023166Abstract: Described herein are soluble tapioca flour compositions having desirable chemical properties and solubility and viscosity functionality for use Tapioca Flour in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling Such compositions can Alpha-amylase be used as a partial or complete replacement of maltodextrin and offer a more Hydrolysis Soluble Tapioca clean-label alternative.Type: ApplicationFiled: December 22, 2020Publication date: January 26, 2023Applicant: Cargill, IncorporatedInventors: Avi GOLDSTEIN, Xian-Zhong HAN, Thomas Kennedy HUTTON
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Publication number: 20220369657Abstract: A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor bell, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization sprav module is configured to spray PAW onto the red meat on the conveyor belt, and the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.Type: ApplicationFiled: September 30, 2020Publication date: November 24, 2022Inventors: Dawen Sun, Junhu Cheng, Yaqi Chen, Zhong Han, Yijie Wang
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Publication number: 20220369682Abstract: An emulsion gel embedding a fat-soluble vitamin and a pulsed electric field based production method therefor. The production method comprises: dissolving octenyl succinate starch ester in water, heating in a water bath, stirring to complete gelatinization and dissolution, and cooling to room temperature; adding edible oil dissolved with a fat-soluble vitamin to obtain a mixed liquid; shearing and homogenizing the obtained mixed liquid by using a high-speed shearing machine and a high-pressure homogenizer to obtain an emulsion; and adding the emulsion and natural starch to a methyl cellulose solution, performing pulsed electric field treatment after well mixing, heating in a water bath, performing degasification and cooling to obtain an emulsion gel. The pulsed electric field promotes interaction between methyl cellulose and starch molecules, has a higher elastic modulus, and is easier to form a network structure that is more conducive to embedding the fat-soluble vitamin.Type: ApplicationFiled: October 22, 2020Publication date: November 24, 2022Inventors: Xin'an Zeng, Boru Chen, Jinlin Cai, Zhong Han
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Patent number: 11478108Abstract: An intelligent identification cooking system of an oven including an image acquisition system, an image analysis and processing system, and a temperature measurement and monitoring system. The image acquisition system is connected to the image analysis and processing system and an intelligent menu control system is connected to the image analysis and processing system and the temperature measurement and monitoring system respectively. Through computer vision and identification technology and temperature sensing technology, parameters such as the type, thickness, size, fattiness and temperature are identified and automatically matched and calibrated to a cooking menu. A control program is output to a control terminal and executed.Type: GrantFiled: October 25, 2018Date of Patent: October 25, 2022Assignee: SOUTH CHINA UNIVERSITY OF TECHNOLOGYInventors: Dawen Sun, Zhong Han, Xucong Yu, Hongbin Pu, Zhiwei Zhu, Qijun Wang
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Patent number: 11448592Abstract: The invention discloses a method for rapidly predicting freezer storage time of frozen pork based on reflectance ratio of two near-infrared bands. Firstly, the near-infrared spectra information of the frozen pork is obtained by a near-infrared spectrometer, and the near-infrared spectra are analyzed to obtain center values of bands centered on 1500 nm, 1350 nm and 1890 nm characteristic peaks. The ratio thereof is treated as a eigenvector, which is substituted into the characteristic exponential function based on the eigenvector and freezer storage time to calculate the freezer storage time of frozen pork. By near-infrared spectroscopy technology, the invention directly detects the freezer storage time of pork in a frozen state, significantly reduces the time required by the conventional method, and has the advantages of being fast and non-destructive.Type: GrantFiled: September 20, 2017Date of Patent: September 20, 2022Assignee: SOUTH CHINA UNIVERSITY OF TECHNOLOGYInventors: Dawen Sun, Weiwei Cheng, Hongbin Pu, Zhiwei Zhu, Zhong Han
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Patent number: 11330824Abstract: Disclosed herein is a multi-temperature-region ice-temperature fresh keeping storehouse and a fresh keeping method for bergamot pears that includes a precooling region, a feeding and discharging channel, a cooling region, an ice temperature detection device, a grading device, a conveyer belt control device, an automatic storage device, and a temperature rise and fall buffering channel. The cooling region includes four freezers, with temperatures ranging from 0° C.-?3° C. The four freezers are connected level by level according to a temperature reduction rule. The present disclosure implements multi-temperature-region graded storage of bergamot pears according to the value of an ice point temperature of the bergamot pears, so that they are always stored close to the ice point temperature without freezing, thereby preventing freeze injury, and prolonging shelf life.Type: GrantFiled: November 23, 2017Date of Patent: May 17, 2022Assignee: SOUTH CHINA UNIVERSITY OF TECHNOLOGYInventors: Dawen Sun, Tingtiao Pan, Hongbin Pu, Zhiwei Zhu, Zhong Han
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Publication number: 20220110354Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.Type: ApplicationFiled: October 6, 2021Publication date: April 14, 2022Applicant: Tate & Lyle Ingredients Americas LLCInventors: Xian-Zhong Han, Thomas K. Hutton
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Publication number: 20220000155Abstract: An instant or prepared sauce or dry mix seasoning comprising a soluble flour and at least one additional ingredient, wherein the soluble flour has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% at 5% solids, and a viscosity between 0.001 and 1.0 Pa*s at temperatures ranging from 20-50 C at 10% solids.Type: ApplicationFiled: October 31, 2019Publication date: January 6, 2022Applicant: Cargil, IncorporatedInventors: Avi GOLDSTEIN, Xian-Zhong HAN, Varatharajan VAMADEVAN
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Patent number: 11166483Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.Type: GrantFiled: September 23, 2019Date of Patent: November 9, 2021Assignee: Tate & Lyle Ingredients Americas LLCInventors: Xian-Zhong Han, Thomas K. Hutton
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Publication number: 20210186262Abstract: intelligent identification cooking system of an oven including an image acquisition system, an image analysis and processing system, and a temperature measurement and monitoring system The image acquisition system is connected to the image analysis and processing system and an intelligent menu control system is connected to the image analysis and processing system and the temperature measurement and monitoring system respectively. Through computer vision and identification technology and temperature sensing technology, parameters such as the type, thickness, size, fattiness and temperature are identified and automatically matched and calibrated to a cooking menu.Type: ApplicationFiled: October 25, 2018Publication date: June 24, 2021Inventors: Dawen SUN, Zhong HAN, Xucong YU, Hongbin PU, Zhiwei ZHU, Qijun WANG
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Publication number: 20210112833Abstract: Described herein is a method of manufacturing a soluble flour comprising preparing a flour-water slurry, adjusting the pH of the slurry to a pH ranging from 3.5-6, adding an enzyme to the pH adjusted slurry in an amount ranging from 0.02-2.0 g enzyme/g flour to form a reaction mixture, cooking the reaction mixture at a temperature ranging from 60-140 C until a dextrose equivalent of 5 to 18 is achieved, inactivating enzyme to obtain a soluble flour; and adjusting pH of the soluble flour to range from 4-5. The soluble flour obtained has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% (at 5% solids), and a viscosity between 0.001 and 1.0 Pa* at temperatures ranging from 20-50 C (at 10% solids).Type: ApplicationFiled: June 26, 2019Publication date: April 22, 2021Applicant: Cargill, IncorporateddInventors: Avi GOLDSTEIN, Xian-Zhong HAN, Varatharajan VAMADEVAN
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Patent number: 10813244Abstract: An electronic device includes a waterproof case, including a closed space, and a flow guide assembly, an electronic module and a cover, provided in the closed space. The cover includes a cover top plate and a cover side plate which, together with a case bottom plate and a case side plate, form an accommodation space for accommodating the flow guide assembly and the electronic module. Further, the cover includes a first vent hole and a second vent hole. The flow guide assembly is configured to guide air, entering the accommodation space from the first vent hole, to flow through the electronic module and to be discharged from the second vent hole. The flow guide assembly is further configured to guide air, entering the cavity from the first vent hole, to flow through the electronic module and to be discharged from the second vent hole.Type: GrantFiled: September 19, 2018Date of Patent: October 20, 2020Assignee: SIEMENS LTD., CHINAInventors: Hai Liu, Xue Feng Zhu, De Zhong Han, Hai Bo Sheng, Xi Tao
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Patent number: 10785983Abstract: A method is provided for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization, which includes: (1) preparing bran, middling and flour by cleaning, modulating and milling cereal grains; (2) performing superfine pulverization on the bran and the middling and performing sieving; (3) preparing a suspension by using water and the sieved bran and middling, and stirring constantly; (4) adding polysaccharide colloids into the suspension, and adjusting the pH to 4.0; (5) performing high-voltage pulse treatment on the suspension to ensure stable flow of the suspension; (6) centrifuging the suspension to separate the supernatant, and drying the obtained precipitate and performing sieving to obtain the treated bran and middling; and (7) mixing the treated bran and middling with flour uniformly to obtain whole-cereal flour.Type: GrantFiled: December 29, 2015Date of Patent: September 29, 2020Assignee: South China University of TechnologyInventors: Xin'an Zeng, Jing Hong, Zhong Han, Zhiwei Liu
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Patent number: 10588181Abstract: The present disclosure provides a microwave oven, and a thawing control method and device for the same. The method includes: acquiring a total period T of thawing according to a weight x of food in the microwave oven, wherein the total period T of thawing satisfies: T=K(x/100) seconds, where, 20 seconds/g?K?120 seconds/g; and controlling the microwave generator to start, and thawing the food according to the total period T of thawing. With the method, the thawed food is more nutritious, healthier, and easier to cut, and has the low temperature difference, without a cooked discoloration phenomenon.Type: GrantFiled: March 24, 2017Date of Patent: March 10, 2020Assignees: GUANGDONG MIDEA KITCHEN APPLIANCES MANUFACTURING CO., LTD., MIDEA GROUP CO., LTD.Inventors: Xiangwei Tang, Yuze Jia, Yan Li, Chun Luan, Dawen Sun, Zhong Han, Xinan Zeng