Food Preparation TRIZ Cases
- Steam Compression Frying for Waste Heat Recovery
Compressed steam from the fryer hood is reused to heat recirculating oil, cutting waste heat, energy cost, and oil uptake in snack frying.
- Magnetic Recirculating Fryer Pump to Eliminate Seal Leakage
Magnetic coupling and a ceramic shaft recirculate fryer oil without mechanical seals, reducing leaks, bearing failures, and maintenance.
- Steam Flow Regulation for Defatting Light 3D Snack Products
A movable throughflow plate tempers superheated steam at the inlet to stop snack blow-out while maintaining high defatting rates.
- Two-Stage Frying of Potato Chips for Lower Oil Uptake
A par-fry plus higher-temperature oil-curtain finish lowers potato chip oil content while preserving flavor, color, and texture.
- Rotor-Stator Soymilk Juicer With Progressive Grinding Gaps
A staged rotor-stator grinding path uses narrowing gaps to improve soymilk texture, preserve flavor, reduce noise, and limit filter clogging.
- Rectangular Ramen Container for Even Microwave Cooking
A rectangular microwave-safe ramen container uses minimal water to boil noodles evenly, cutting stovetop time and reducing spills and burns.
- Deep Fryer Basket Insert for Submerged Uniform Cooking
A foraminous basket insert keeps floating food below the oil surface for more uniform frying, faster cooking, and less fat absorption.
- Rigid Wire Fry Basket Frame for Mesh Corner Protection
A rigid outer wire frame shields mesh basket sides and corners from bending or dents while preserving stackability and hanging use.
- Allulose Acesulfame K Fructose Sweetener Composition
A sweetener blend of allulose, acesulfame K, and fructose creates synergy for enhanced sweetness.
- Monosodium Citrate Treatment for Acrylamide Reduction in Heated Carbohydrate Foods
Applying monosodium citrate to heated carbohydrate foods suppresses acrylamide formation without impairing taste or appearance.
- Phytosterol Salt Blend for Snack Food Surface Application
Matching particle sizes in a dry phytosterol and salt blend enables uniform topical application to hot snacks, avoiding complex oil modification processes.