Bakery Product Refreshing By Heating/Thawing TRIZ Cases
- Bread Conditioning Appliance Using Sequential Steam and Dry Heat
See how a two-stage process applies steam to rehydrate bread, then dry heat to crisp the crust,
- Microwavable Food Packaging with Susceptor Shield for Moisture Control
Susceptor shields and moisture barriers resolve uneven heating and dryness in microwaved bread by controlling temperature gradients and vapor loss.
- Reheatable Grilled Cheese Sandwich with Maltodextrin Coating
Applying a butter mixture with maltodextrin and breadcrumbs preserves moisture and texture during freezing and rapid reheating.
- Microwave Oven With Cylindrical Housing And Rotating Turntable
Cylindrical microwave housing with distributed sources and a rotating turntable enables rapid thawing of frozen food within one minute.
- Microwave Cookie Reheating with Sugar Syrup Caramelization
Liquid sugar syrup boils above 300°F in a microwave to drive caramelization, solving the stale taste of reheated cookies.
- Microwave Susceptor Placement for Frozen Sandwich Crispiness
Direct susceptor contact with frozen sandwich faces restores bread crispiness, resolving the trade-off between microwave convenience and texture degradation.
- Frozen Taquito Coating for Microwave Crispiness
Microwave heating reconstitutes frozen taquitos with a specific batter coating, solving the problem of soggy textures from conventional oven methods.
- Microwavable Food Packaging With Moisture Barrier And Susceptor Shield
Moisture barrier restricts humidity loss while susceptor shield enables uniform heating to prevent dry bread texture.
- Hydrocolloid Barrier for Microwave-Reheated Custard Tart Texture
A hydrocolloid barrier prevents water migration from custard cream to puff pastry, preserving crunch after quick-freezing.
- Dough-Based Food with Controlled Hardness for Swallowing Safety
A dough-based food product uses controlled water content and gel impregnation to achieve specific hardness levels.