Confectionery TRIZ Cases
- Surface Active Plant Extracts in Glassy Extrusion Matrices
Incorporating saponin-rich plant extracts into maltodextrin matrices enables double flavor loads while maintaining glassy state stability.
- Compression Mold Pinch-Sealed Vehicle Trim Panel Edge
Inclined ridges in a compression mold sever and seal trim panel material during molding, eliminating manual offal removal.
- Die Assembly Pneumatic Starch Removal
Pneumatic outlets remove starch from tray edges, preventing contamination and ensuring correct stacking.
- Molten Dielectric Edge Sealing for Electrolytic Refining
Pressing molten dielectric material into a die space prevents shrinkage gaps and liquid infiltration that weaken electrode seams during metal refining.
- Imprinting Mold Separation via Segmented Vacuum Adsorption
Segmented vacuum adsorption pads reduce separation force and prevent mold breakage in flat panel display fabrication.
- Modular Confectionery Cooling Line Using Robotic Handling
A modular confectionery cooling line uses robotic handling to move moulds between self-contained processing units.
- Amylomaltase Starch Blend for Elastic Wine Gums
A starch composition blends amylomaltase treated and non-crosslinked starch to create clear, elastic confections.
- Continuous Metering and Mixing Machine for Candy Solutions
A continuous dosing machine mixes liquid glucose syrup with powdered sugar directly into a mixing unit.
- Roaster Bowl Agitator Blade Relief Angle Prevents Sugar Buildup
A segmented roaster bowl and angled agitator blades prevent sugar ball formation and operator steam burns while ensuring safe cleaning.
- Tenter Hook Pivoting for Film Tensioning
Horizontal cylinder mounting increases tensioning forces by 2.5 to 3 times, preventing slippage during thick film stretching.
- Double-Filling Pineapple Daifuku Multilayered Structure
A double-filling pineapple daifuku combines a sticky pineapple core with a vegetable fruit layer inside a soft mochi shell.