Baked Articles Handling TRIZ Cases
- Methods and systems for reducing acrylamide concentration in heat-processed products
See how riboflavin and UV irradiation trigger acrylamide polymerization in baked and heat-proce
- Methods and systems for reducing acrylamide concentration in heat-processed products
See how riboflavin and UV irradiation trigger acrylamide polymerization in baked and heat-proce
- Edible Tableware with Gelling Agent for Water-Resistant Integrity
See how a two-step cooking process with flour, gelling agent, and controlled heat forms edible
- Jam Fountain Bain-Marie Design to Prevent Maillard Browning Below 40°C
See how a bain-marie fountain heats viscous jam below 40°C using nested tanks and water-bath ci
- Automated food preparation apparatus
See how fork-based grasping with sensors and adjustable cutting adapts to varied bread sizes, r
- Food imprinting device
See how a compliant imprint block and expansion-tolerant mounting plate achieve consistent food
- Hinged Panel Assembly for Cut Cake Freshness Preservation
See how a hinged two-panel assembly uses fluid-impermeable surfaces and adjustable positioning
- Segmented Cake Support Rods for Stable Multi-Tier Stacking
Segmented center and flanged peripheral rods stabilize multi-tier cakes during transport without disturbing the top tier or reducing servings.
- Automated Topping Dispensing Modules for Accurate Custom Assembly
Modular hoppers, blades, and retaining plates automate custom topping assembly to cut labor, reduce order errors, and keep food handling consistent.