Eggs Preservation By Heating TRIZ Cases
- Egg Cooking Appliance with Perimeter Steam Containment
See how perimeter edge interaction between heater basin and egg cup impedes steam loss and spla
- Shell-Less Soft-Cooked Eggs With Runny Yolk Pasteurization
Controlled cooking, cooling, sealing, and pasteurization keep yolks runny while delivering consistent soft-cooked eggs for mass production.
- Microwave Egg Pasteurization With Isolated Elongate Cavities
Isolated elongate microwave cavities heat egg columns uniformly, while hot air maintains 57°C–60°C yolk temperatures for pasteurization.
- Two-Stage Shell Egg Heating for Pasteurized Poached Texture
A controlled 134.5°F and 160°F treatment pasteurizes shell eggs, coagulates albumen, and reduces preparation time.
- Cold PSR Viscosity Control in Fiber Food Slurries
Cold homogenization reduces fiber particle size to increase viscosity, preventing shear thinning losses during pumping.
- Egg Pasteurization via UHT Heat and Pressure Treatment
UHT heat treatment neutralizes microorganisms in eggs without denaturing proteins, preventing composition changes from extended thermal exposure.
- Mid-Infrared Egg Sanitization Preserving Shell Integrity
Mid-infrared radiation heats eggshells to inactivate surface bacteria, preventing organoleptic and rheological changes caused by conventional sanitization.
- Egg Pasteurization PLC Control for Salmonella Reduction
Programmable logic controller manages temperature and dwell time in a shell egg pasteurization bath to achieve 5 log salmonella reduction without overheating.
- Horizontal Spray Egg Pasteurization for Thermal Uniformity
Continuous horizontal spray system heats rotating shell eggs with overlapping water jets, achieving 5-log Salmonella reduction without overcooking albumen.
- Dry Food Pasteurization via Condensation Heat
Condensation heat from moist air kills pathogens while preserving product quality.