Food Freezing TRIZ Cases
- Amorphous Steviol Glycosides via Freeze-Drying
Freeze-drying stevia sweetener mixtures yields amorphous powders with high water solubility while preventing thermal degradation during processing.
- Fried Egg Yolk Texture Control via Temperature Parameter Changes
A method for preparing frozen fried eggs uses precise yolk temperature control to preserve liquid texture during storage.
- Two-Stage Liquid Nitrogen Freezing for Golden Pomfret
Segmented temperature control minimizes cooking loss and tissue damage while maintaining product quality.
- Porous Red Ginseng Freezing Drying Method
Slow freezing and vacuum drying create uniform porosity in steamed ginseng for direct consumption.
- Bread Crumb Color Stability via Yeast and Sugar Removal
Excluding glucose, sugar, fructose, and maltose from the dough formulation prevents dark brown discoloration during reheating while preserving texture.