Patents by Inventor Zhenbin Liu

Zhenbin Liu 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).

  • Patent number: 10874133
    Abstract: An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato relates to the field of new food processing technologies. First, a potato is cleaned, peeled, and sliced to be steamed. Subsequently, the steamed potato slices are pulped until a pulp is smooth and shiny. A colloid is added, and after mixing the pulp with the colloid, the mixture is steamed to cook the potato and fully dissolve the colloid. After the mixture is cooled to room temperature, white chocolate powder is added to the mixture. To implement refined printing of recuperation mashed potato, printing temperature, a moving speed of the nozzle, a discharging speed and so on are selected and determined to perform printing. Precision of a print object may reach more than 95%, and the object does not collapse within 40 min to 60 min after being printed.
    Type: Grant
    Filed: January 15, 2018
    Date of Patent: December 29, 2020
    Assignee: JIANGNAN UNIVERSITY
    Inventors: Min Zhang, Zhenbin Liu, Chaohui Yang
  • Patent number: 10798964
    Abstract: A method for improving the moldability and 3D precision printing performance of a high-fiber dough system by adding functional carbohydrate, and belongs to the technical field of fruit-vegetable food processing. The method includes preparation of aged flour, beating and concentrating of old stalks of asparagus, beating of butter, adding functional carbohydrate to mix materials, 3D printing and the like. Baked aged flour, concentrated asparagus pulp made from the old stalks of asparagus, the butter and the functional carbohydrate are uniformly mixed, and then printed by means of a 3D printer. With carbohydrate being a major ingredient, the 3D printing materials provided contain rich dietary fibers, and can serve as basic food to provide energy for people. The precision of a printed object can be greatly improved by adjusting different printing parameters such as a nozzle diameter, a printing distance and a printing temperature.
    Type: Grant
    Filed: August 10, 2017
    Date of Patent: October 13, 2020
    Assignees: Jiangnan University, Nanjing Jianggao Drying Equipment Company Ltd.
    Inventors: Min Zhang, Zhenbin Liu, Chaohui Yang
  • Publication number: 20180199615
    Abstract: An adjusting and control method for 3D printing precise shape forming of instant recuperation mashed potato relates to the field of new food processing technologies. First, a potato is cleaned, peeled, and sliced to be steamed. Subsequently, the steamed potato slices are pulped until a pulp is smooth and shiny. A colloid is added, and after mixing the pulp with the colloid, the mixture is steamed to cook the potato and fully dissolve the colloid. After the mixture is cooled to room temperature, white chocolate powder is added to the mixture. To implement refined printing of recuperation mashed potato, printing temperature, a moving speed of the nozzle, a discharging speed and so on are selected and determined to perform printing. Precision of a print object may reach more than 95%, and the object does not collapse within 40 min to 60 min after being printed.
    Type: Application
    Filed: January 15, 2018
    Publication date: July 19, 2018
    Applicant: Jiangnan University
    Inventors: Min ZHANG, Zhenbin LIU, Chaohui YANG
  • Publication number: 20180049464
    Abstract: A method for improving the moldability and 3D precision printing performance of a high-fiber dough system by adding functional carbohydrate, and belongs to the technical field of fruit-vegetable food processing. The method includes preparation of aged flour, beating and concentrating of old stalks of asparagus, beating of butter, adding functional carbohydrate to mix materials, 3D printing and the like. Baked aged flour, concentrated asparagus pulp made from the old stalks of asparagus, the butter and the functional carbohydrate are uniformly mixed, and then printed by means of a 3D printer. With carbohydrate being a major ingredient, the 3D printing materials provided contain rich dietary fibers, and can serve as basic food to provide energy for people. The precision of a printed object can be greatly improved by adjusting different printing parameters such as a nozzle diameter, a printing distance and a printing temperature.
    Type: Application
    Filed: August 10, 2017
    Publication date: February 22, 2018
    Inventors: Min Zhang, Zhenbin Liu, Chaohui Yang