Patents by Inventor Yongheng Zhong

Yongheng Zhong 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).

  • Method for preparing cassava flour with low content of cyanogenic glycosides
    Patent number: 11641866
    Abstract: A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.
    Type: Grant
    Filed: March 10, 2021
    Date of Patent: May 9, 2023
    Assignee: Zhejiang University
    Inventors: Baiyi Lu, Yongheng Zhong, Tao Xu, Shengyang Ji, Qi Chen, Xiaodan Wu
  • METHOD FOR PREPARING CASSAVA FLOUR WITH LOW CONTENT OF CYANOGENIC GLYCOSIDES
    Publication number: 20210195927
    Abstract: A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.
    Type: Application
    Filed: March 10, 2021
    Publication date: July 1, 2021
    Inventors: Baiyi Lu, Yongheng Zhong, Tao Xu, Shengyang Ji, Qi Chen, Xiaodan Wu