Eggs Preservation By Drying TRIZ Cases
- Vacuum-Packaged Protein Powder Compaction With HPP
Vacuum packaging enables HPP treatment of low-water-activity protein powder, then milling raises density for smaller capsules.
- Dried Egg Production via Cooked Liquid Mixture Drying
Mixing cooked and liquid eggs for drying eliminates water addition and filtration, reducing food waste while maintaining high protein concentration.
- Egg White Protein Concentration and pH Control for Pasteurization
Adjusting egg white pH to 4-7.5 prevents slimy texture during pasteurization while maintaining high protein content.