Food Preparation TRIZ Cases

An air heating assembly and fan regulate temperature and flow to eliminate oil consumption while maintaining robust commercial production efficiency.

Steeping high amylose corn at 71 to 93 C raises total dietary fiber to 45 percent without secondary chemical processing.

A single vessel mixes, dries, and granulates malted beverage ingredients under reduced pressure.

Upward oil flow orients potato strips vertically, enabling steam escape from deep packs to resolve non-uniform cooking.

Optimizing ammonium ion concentration and pH maintains balanced flavor while reducing common salt intake.

Merging cooking with retort sterilization prevents heat-induced texture loss while ensuring microorganism safety for room-temperature storage.

Heating fruit syrup with hydrolysed protein promotes Maillard reaction, reducing foaming and equipment complexity for industrial production.

Nanofiltration separates glutamic acid fractions from tomato serum, removing lycopene and acidity to enhance umami taste in food products.

Breeding melon plants for pH 4.2 to 5.6 resolves the trade-off between sweetness and acidity.

Anhydride reaction yields water-soluble starch, eliminating acid residues from hydrolysis.

A sweetener composition dissolves cyclamate, saccharine, and acesulfame in water to resolve mixing homogeneity issues while reducing caloric power.

Steam flash explosion and enzymatic hydrolysis replace toxic chemicals to create food-grade nanofibrillar cellulose with enhanced fat absorption.

Glucose extraction prevents crystallization while avoiding enzyme degradation and HMF formation caused by excessive heating.

A high-calorie enteral tube feed formulation uses specific protein ratios to maintain low viscosity for reliable administration.

Sub-threshold cooling compounds increase perceived saltiness, reducing actual sodium content while maintaining flavor.

A semi-solid food concentrate uses a salt-sensitive gum to maintain viscosity in the paste form.

Packed soy sauce seasoning uses potassium chloride alongside proline and isoleucine to deliver a robust salty taste.

Adjusting the aqueous salt solution ratio to 170-450% reduces HEMF content below 15.0 ppm while maintaining methionol levels above 2.0 ppm.

A composite food sauce blends mayonnaise and ketchup with specific chili pepper ratios to enhance flavor profiles.

FA4172 maize inbred lines resolve the uniformity versus yield trade-off by segmenting breeding stages to combine heterozygous vigor with regional adaptability.

A rotary dryer reduces crumb water content to 0.1% while containing airborne dust via pneumatic fluidization.

Repeated high-temperature sterilization eliminates microbes while maintaining rice gruel texture for room temperature storage.

Vacuum decompression removes air pockets from soybeans, enabling uniform steam penetration that lowers urease levels without texture degradation.

Finely ground pulse seeds stabilize oil-in-water emulsions by forming natural protein and starch networks, eliminating costly synthetic additives.

A popcorn machine filter passage inlet connects a kettle assembly to an exhaust duct system for directed effluent removal.

Segmented peptide sequences resolve the trade-off between flavor intensity and profile complexity in food formulations.

Cooling aqueous thaumatin solutions induces crystallization to produce tailored sweetener compositions with enhanced sensory profiles.

A jelly concentrate combines xanthan and cassia gum to resolve slow dissolution and high syneresis issues.

Lettuce line SV4868LG achieves genetic uniformity through homozygous inbred parent lines, resolving unpredictable hybrid performance.

High carbohydrate isotonic gels resolve the trade-off between energy density and gastric emptying rates by maintaining fluid balance during exercise.

Hydration and pH adjustment remove mucilage from chia grains, eliminating gritty texture while preserving nutritional content.

Liquid flavoring mixtures use oil-soluble emulsions to deliver intense sensory perception, eliminating finger stickiness from dry powders.

A beverage formulation combines steviol glycosides, erythritol, and specific acids to create a balanced sweet-tart ratio.

A seasoning composition blends 5'-ribonucleotides with branched-chain amino acids to generate salt-like taste sensations.

A doughy homogeneous seasoning mixture extends shelf life without refrigeration by using natural preservatives like lactic acid.

Adjusting sesame particle size and reducing egg yolk prevents flavor loss after storage.

Alkaline pH adjustment removes maltodextrin fillers to prevent flavor degradation and lower drying energy consumption.

Salicornia-derived salt substitute preserves amino acids during extraction while maintaining high mineral content for health benefits.

Controlled roasting below 200°C enables oil absorption into buckwheat kernels, maintaining crispiness while extending shelf-life without preservatives.

A reduced-calorie beverage composition blends fruit juice with specific sweetener ratios to deliver stable sweetness and flavor.

A blower directs an air stream across a broth surface to accumulate floating fat, oil, or grease into a concentrated layer for easy removal.

Replaces high monosodium glutamate proportions with gamma-aminobutyric acid to maintain umami intensity while reducing additive load.

Diffusing pomace in heated water recovers valuable compounds while eliminating harmful solvent use.

Mechanical pressing removes fat content without chemical solvents, and cold water annealing hardens the reconstituted nuts to match natural texture.