Food Preparation TRIZ Cases
- Commercial Air Popper with Adjustable Heat and Airflow
An air heating assembly and fan regulate temperature and flow to eliminate oil consumption while maintaining robust commercial production efficiency.
- High Temperature Steeping of High Amylose Corn for Starch TDF
Steeping high amylose corn at 71 to 93 C raises total dietary fiber to 45 percent without secondary chemical processing.
- Single-Vessel Malted Beverage Drying Process
A single vessel mixes, dries, and granulates malted beverage ingredients under reduced pressure.
- Vertical Flow French Fryer Steam Dissipation
Upward oil flow orients potato strips vertically, enabling steam escape from deep packs to resolve non-uniform cooking.
- Low-Salt Soy Sauce Flavor Balance via Ammonium Ion and pH Control
Optimizing ammonium ion concentration and pH maintains balanced flavor while reducing common salt intake.
- Stick-Shaped Glutinous Rice Retort Sterilization
Merging cooking with retort sterilization prevents heat-induced texture loss while ensuring microorganism safety for room-temperature storage.
- Maillard Reaction Flavourant Process Using Fruit Syrup
Heating fruit syrup with hydrolysed protein promotes Maillard reaction, reducing foaming and equipment complexity for industrial production.