Dough Homogenization TRIZ Cases

A venturi breather plate accelerates meat through a choke plate to align fibers, reduce myosin activity, and improve cook shape and texture.

High-pressure portion-by-portion aeration rises dough in minutes without yeast, preserving shape consistency and supporting mass production.

Extruder reduces starch graft copolymer moisture using supercritical carbon dioxide without toxic solvents.

Segmented chamber drum with interchangeable inserts reduces operational downtime when adjusting dough weight ranges.

Segmented vent blocks prevent clogging in extruders processing highly viscous materials by separating material flow paths from vacuum suction zones.

A liquid resin molding system uses an agitation-mixing mechanism and a fixed-quantity metering supply to deliver material to the mold.

Applying ingredients to the surface of hot processed cheese strips via rollers reduces ingredient quantity while maintaining visual appeal.

Parallel sieve disks in a single housing handle large plastic melt volumes without increasing space or energy consumption, resolving structural size limits.

Pretreating sensitive polymers in a sealed vessel removes moisture and stabilizes viscosity, preventing degradation during high-speed injection molding.

A rotating melt filter wheel uses a nested exchange station to maintain constant pressure during element replacement.

Optical sensors in the guard detect operator arm position to interrupt rollers, resolving safety versus ease of operation trade-offs.

Bending a unitary parallelogram blank eliminates lengthy weld seams, reducing manufacturing time and cost for screw-tube conveyors.

Proximity transducers detect dough presence through chamber walls, preventing sensor contamination and reducing maintenance needs.

Segmenting the dough stream into individually tracked portions resolves the contradiction between improved operating efficiency and increased device complexity.