Food Freezing TRIZ Cases

See how a modular food emulsion machine uses removable receptacles, diaphragm plug dispensing,

See how segmented receptacles, detachable delivery mouths, and phase-transition cooling reduce

See how movable clamping electrodes combine joule heating, cooling, and transport in a single t

See how electrode clamping and joule heating in a tubular apparatus reduce handling steps, pres

See how electromagnetic radiation heating replaces thermal conduction for precise coffee roasti

See how variable temperature control maintains constant freezing speed throughout the process,

See how vertically stacked transport levels with staged cooling, pre-freezing, and freezing uni

See how variable-temperature stages maintain constant freezing speed throughout products, preve

See how staged freezing from −30°C to −90°C reduces liquid outflow and tissue damage in frozen

See how motor-driven conveyor belts automate meat loading and unloading in ultrasonic freezing,

See how a combined refrigeration and heating device recovers waste heat to sterilize and dry fo

See how two-stage cryogenic freezing creates small condiment granules with hard surfaces and so

See how two-step cryogenic freezing and size refining convert fluid condiments into porous gran

Two-step deep-freezing turns fluid condiments into small porous granules that thaw evenly, preserve fresh-like quality, and reduce waste.

A rotating cart inside the sterilization housing improves heat uniformity and speed while keeping the retort module compact and easier to maintain.

Layered soy protein extrudate, transglutaminase, and fat mimetic help vegan bacon match traditional texture and appearance with a clean label.

Wet-extruded plant protein, soy isolate gelation, and fat-mimetic emulsification improve burger juiciness, texture, and clean-label appeal.

Frozen particles preserve pulp, enzymes, and flavor without heat processing, then quickly dilute into a drinkable beverage without blending.

Separating and recombining soybean components creates a low-lipid, high-solid food with terrine-like texture and stable distribution.

Cut-surface coating, ultrasonic treatment, and liquid nitrogen freezing reduce moisture loss, lignification, and microbial growth in fresh bamboo shoots.

Directional freezing creates aligned channels in hydrocolloid gels, enabling protein infusion and gelation for cookable fibrous meat analogs.

Brushless direct stirring delivers high torque at low speeds to disperse powders, prevent lumps, and increase overrun during pasteurization.

Direct brushless motor coupling delivers low-speed torque for pulsed stirring that disperses powders and increases air incorporation.

A soy milk coagulum, coagulant, and protein material form an elastic meat-like texture that resists dryness after freezing and thawing.

Pre-cooling the batch chamber and holding base mixture at -5°C to 5°C enables fast, waste-conscious single-dose gelato production.

Pre-cooling a base mixture to −5°C to 5°C keeps it ready for fast freezing, while stirring supports uniform single-dose gelato.

A first heat, cooling interval, and short second heat activate and eliminate resistant spores while limiting insect discoloration.

Controlled porosity and freeze denaturation give konjac gel a springy shrimp-like texture that readily reconstitutes in hot water.

Controlled mixing and solvent precipitation create a palatable ketone complex with lower acidity and reduced electrolyte imbalance.

This porridge composition balances rapid hot-water hydration with soft flakes, protein and fiber, and at least six months of shelf life.

Lipid pretreatment and controlled freezing concentrate root or tuber juice while limiting protein degradation and Maillard products.

Specific acid-to-salt ratios create a stable, less hygroscopic BHB complex with improved taste for dietary supplementation.

Chilled airflow and electrostatic droplets improve cooling transfer while limiting condensation, spray waste, and foodstuff weight loss.

Starch-based seasoning helps packaged noodles resist collapse and retain firmness in storage.

Freeze-drying breast milk in single-use containers reduces contamination risk while enabling compact storage and later infant feeding.

Pre-digested bovine spleen peptides offer rapid absorption for sleep, depression, and intestinal support while limiting adverse effects.

Acacia gum stabilizes air bubbles in aerated frozen confections, preventing shrinkage and maintaining smooth texture without artificial additives.

A hard cheese-like composition made from rice cake, oil, and fermented ingredients replicates dairy texture without allergens.

High-pressure extrusion shapes dough into noodles before freezing to preserve chewy texture.

A freezing and thawing cycle reduces texture hardness in fermented dairy while maintaining structural cohesiveness and preventing syneresis.

A microwave aging device maintains a temperature gradient within food to accelerate the aging process.

Sequential gas injection and rapid cryogenic freezing retain dissolved gas within compact deep-frozen particles.

Hydrocolloid-fat barrier layer prevents water migration from filling to crumb, maintaining crispiness during microwave reheating.

Freezing soybean milk with a coagulant creates ice crystals that separate water, yielding bean curd with superior elasticity and flavor without rough texture.

Quick-freezing and differential pressure expansion create crispy dried jujube slices with uniform color.

Extraction separates psychoactive compounds from biomass, eliminating unpleasant taste and texture while maintaining therapeutic effects.

Extruding hexaploid wheat dough at high pressure prevents sauce penetration and texture loss during frozen storage.

A cooling plate chills hermetically sealed package surfaces below the water vapor condensation point during microwave heating.

Ultrasonic sensing tracks ice crystal formation to trigger periodic UHF fields that shrink crystals and reduce drip loss in ship-borne freezing.

Temperature shock activates endogenous enzymes in rosebay willowherb for single-stage GABA production, eliminating complex multi-step processes.

Infrared searing and wet steam cooking preserve moisture in vacuum-packed food, preventing juice loss during commercial batch processing.

A device containing immobilized lipase, protease, and amylase hydrolyzes fats, proteins, and carbohydrates in nutritional formulas.

Culturing bacteria to accumulate L-proline enables a natural roasty flavor profile without chemical processing, improving consumer acceptance.

A helical stirrer advances liquid food through a heated container, preventing localized burning during pasteurization.

Blast chilling fried eggs at -23°C to -13°C prevents organoleptic degradation during storage.

High-pressure boiling and low-melting oil coating prevent water movement, maintaining fresh pasta texture after thawing.

A cooling nozzle with an annular channel recess spreads extruded food masses flatly onto a substrate.