Food Coating TRIZ Cases

A rotating drum for coating food products eliminates dirt traps by merging structural parts into a single laser-cut body with longitudinal grooves.

A protein matrix coating binds dietary fiber particles to milled cereal kernels, preventing nutrient loss during cooking in excess water.

Spraying mechanism deposits precise seasoning volumes onto cabbage to resolve non-uniform filling bottlenecks.

Low-temperature dehydration of sheeted dough prevents burning and off-flavors, preserving nutritional value in crispy snack chips.

A self-combining receptacle uses a removable closure panel to separate fries from condiment until the user pulls the lever.

Automated immersion system replaces manual surface coating to achieve homogeneous taste distribution in dried nuts.

A gyoza forming machine arranges raw noodle skin on both sides of die-cut off-cuts to create a three-layer composite structure.

Inert core pellets with polymeric coatings mask amino acid odors, improving patient compliance for phenylketonuria treatment.

A manufacturing apparatus uses an air stream to float and hold a base material corner for stable folding.

Protein-hydrocolloid barrier coating minimizes oil uptake during frying, resolving the trade-off between low fat content and crispy texture quality.

Surface coating of powdered flavorant on dried fruit pieces prevents heat-induced intensity loss during binder setting, maintaining authentic taste profiles.

A frozen coated food product uses a multi-layer hydrocolloid structure to prevent steam damage and keep the core moist.

Crosslinked pea starch and dextrin resist water regain to maintain long-lasting crispness after cooking.

Replacing deep-fat frying with water blanching reduces acrylamide formation while maintaining crispness through controlled moisture removal.

Melting self-adhesive edible particles fix directly to food surfaces, eliminating sugar-based adhesives that increase caloric content and alter taste.

Circulating manifolds maintain laminar flow to prevent mixing effects during hydrogel curing in edible biostructure fabrication.

A multilayer instant noodle structure uses a higher salt concentration in the inner layer to promote starch gelatinization during manufacturing.

Physical modification of native starches replaces dextrin, delivering enhanced crispness without chemical additives.

Segmenting fine bran particles onto milled rice surfaces restores fiber content without extending cooking time or degrading texture.

Sequential heating under sealed and atmospheric conditions improves coating adhesion without thickening agents.

Co-extruding seasoned collagen with food components resolves flavor distribution inconsistency while maintaining high production efficiency.

Integrating sauce binder into the pasta mixture during extrusion resolves texture inconsistency while maintaining manufacturing efficiency.

Wrapping grilled fish in smoked skin waste prevents disintegration while releasing aromatic compounds through heat diffusion.

An inverted conveyor presents the dough underside to a sprinkling bed, resolving damage risks from turning endless strips.

A coating method applies seasoning layers to roasted nuts at lower temperatures to preserve ingredient integrity.

Non-hydrated starch in reduced sucrose coatings prevents hygroscopicity and stickiness while retaining taste and texture.

Storing sushi in 65-99% humidity prevents rice moisture loss, while dual heating warms ingredients to 9°C without cooking.

Pneumatic blowing nozzles fold rice cakes while a central suction system prevents sticking, enabling high-speed production.

A multi-layered drink uses hydrocolloids to stabilize layers with a 0.4 to 10 kg/m3 density difference for clear separation.

A multi-functional food processing machine uses a tumbler drum and interchangeable toolheads for ingredient preparation.

Coating nuts with maple syrup enables Maillard reactions for flavor while avoiding the high fat content of oil roasting.

Heating the egg mixture onto a single bread layer eliminates component separation while improving protein-to-carbohydrate ratios.

Raw starch particles replace sucrose functions in frosting, preserving crunch and stability while reducing glycemic impact.

A beeswax-based composition with emulsifier provides a flexible coating that adheres to cheese surfaces.

Reduced fat flaxseed replaces sugar binders to maintain binding strength while lowering caloric content.

Gripping members clamp food portions against iris diaphragms to suspend them, eliminating conveyor belt exposure and reducing contamination risks.

Spray-coating breadcrumbs with oil at 50 to 90 degrees Celsius reduces oil uptake while maintaining coating stability.

Peptide coatings replace sugar in cereals, adding nutritional value while maintaining appearance without thermal degradation.

Dual-wavelength lasers cook 3D printed food by targeting specific regions to prevent overcooking and maintain structural stability.

Stacked mold plates shift positions to fill cavities and eject products, eliminating complex cam mechanisms that increase device size.

A microchannel method produces uniform oil core microcapsules with a stable matrix shell.

An edible binder and lecithin form a cohesive matrix around cooked spaghetti pieces, eliminating the need for separate containers and utensils.

Pneumatic blowing replaces mechanical plates to fold soft food skins, resolving the trade-off between processing speed and folding quality consistency.

Segmenting the food into layered zones with specific hardness ranges reproduces ingredient characteristics without compromising chewing ease.

Silicon dioxide mediates between flavour substances and the environment, preventing clumping while maintaining shelf stability.

A food processing apparatus uses vacuum adsorption to transport grain sheets and dried seaweed.

A tempura batter mixing method uses precise temperature and viscosity parameters to achieve uniform coating adhesion on deep-fried snacks.

Coating salt with glutamate-rich amino acid extracts maintains food flavor, solving the trade-off between sodium reduction and taste quality.

A shutter piece gathers outer skin material using a second side surface that contacts the material earlier than the first side surface.