Recently, the China National Intellectual Property Administration announced the winners of the 24th WIPO-CNIPA Chinese Outstanding Patented Invention & Industrial Design Awards. Two CSIJRI-affiliated companies, POI-TECH and Paihu Technology, were honored with the Excellence Award.
The WIPO-CNIPA Awards are designed to encourage intellectual property in its creation, protection, and application. They aim to kindle societal innovation, expedite the establishment of an intellectual property nation, and applaud patentees and inventors for their contributions to innovation and economic development. The awards comprise gold, silver, and excellence categories for patented technologies and gold, silver, and excellence awards for industrial design.
Noteworthy among the award-winning technologies are the genetic algorithm-based ball mill scheduling and its equipment, as well as the method for producing fortified ultrafine whole grain flour through the pulsed electric field. These accolades underscore the Intellectual Property Office's acknowledgment of the two companies' innovation and commercialization prowess.
The algorithm-based ball mill scheduling and relevant equipment
The ball mill in a ceramics shop is a power-consuming piece of equipment. Due to time-variable pricing, production schedules can fluctuate between peak and off-peak periods, leading to varying costs for processing the same task. Additionally, many ceramic factories rely on experienced schedulers for production planning, which increases staff workload and causes delays that hinder production efficiency.
The invention introduces an algorithm-based scheduling system for ball mills, ensuring precise and reliable milling arrangements. This approach reduces human workload, shortens production scheduling times, and enhances production efficiency. The system can help a workshop achieve a 7% reduction in electricity costs, resulting in an average annual savings of 950,000 yuan.
A method for producing modified ultrafine whole grain flour through the pulsed electric field.
This patent addresses issues such as low utilization rates and poor quality in the food processing industry. It enables the low-temperature release of intracellular nutrients, improving the quality of whole-grain products. This innovation in whole grain flour production facilitates value-added processing. Over ten production lines have already been equipped with this patented technology, serving the processing needs of pharmaceutical and health food carriers, meal replacement powders, and other whole-grain processing applications.
