Cocoa TRIZ Cases

Crystalline sugar-coated bulking agent particles replace bulk ingredients to cut caloric density while preserving rheological properties.

Extrusion cooking and micronization of pulse flour replace sugar in chocolate, reducing anti-nutritional factors and maintaining texture.

A refiner surface uses a guide surface on a third blade bar to direct lignocellulose material into the blade gap.

Upstream measurement determines ore impedance so the resonant cavity adjusts field patterns, stabilizing energy absorption across variable mineral compositions.

Dynamic mold heating and cooling cycles limit insert distortion in high-temperature plastic molding, ensuring accurate positioning of previously formed parts.

Triangular rotor inlet protrusions propel feed material into the conical zone, preventing stalling at the flat-to-conical junction.

Radial fingers on a rotating shaft disperse particles to prevent bird nesting and crowning, ensuring accurate bin full detection.

Segmented housing design with pivoted elements and interchangeable cavity units reduces maintenance downtime while preserving structural integrity.

Spraying cocoa fat emulsion into a fluid bed agglomerator creates soluble chocolate powder that dissolves completely in cold diluents without additives.

Embedded cavities in refining bars generate hidden edges that emerge as sharp leading surfaces, extending service life while maintaining material flow.

A center plate with protrusions guides pulp toward the periphery of a double-disc refiner, preventing material piling at the center.

Homocentric annular tool pans with gradual ramps separate plant fibers via mechanical friction, eliminating chemical usage while achieving high yield.