Food Preservation TRIZ Cases

See how integrated heating coils and refrigeration enable simultaneous cooling of multiple bott

See how controlled heating, thermal shock cooling, and stabilizer addition preserve lemon juice

See how a nested flexible liner inside a rigid base enables complete vacuum sealing and stackab

See how a pear-shaped housing with hidden fan, weighted bottom, and surface attachment enables

See how dynamic set point adjustment and feedback control reduce sous vide cooking time while m

See how inverting the bacterial filter to a downstream position after heating reduces bacterial

See how a compact heat exchanger with automated temperature control and segmented modules paste

See how a pressurized fluid conduit moves food products between hot and cold compartments while

See how aluminum spacer plates separate frozen items in permeable baskets, enabling fluid flow

See how a pressurized steam oven uses 3D imaging and internal temperature monitoring to adjust

See how a pear-shaped drying apparatus encloses fan blades, uses a weighted bottom for hands-fr

See how independent steam pressure regulation and orifice modulation decouple temperature from

See how controlled agitation increases dilution liquid flow path in frozen beverage receptacles

See how frozen pre-brewed coffee ice blocks eliminate water reservoir mineral buildup and oxida

See how a foldable door-mounted receiver integrates UV-C sanitization for food deliveries and c

See how a handheld vacuum marinator uses periodic vacuum cycles and automated pressure control

See how an electric canning device uses sensors and feedback control to automate temperature cu

See how a compact sanitizing device uses wet and dry ozone modes, UV light, and carbon filtrati

See how positioning a bacterial filter downstream of the dispensing outlet reduces bacterial lo

See how constant-rate cryogen injection with fluid flow adjustment replaces slow PID valve cont

See how pressure exhaust pipes and communication chambers use hydraulic head pressure and densi

See how controlled opening area and back pressure in an impingement plate enhance heat transfer

See how freeze-dried coffee in paper containers eliminates filters and plastic pods, reducing s

See how low-temperature steaming at 70-80°C for 10-12 days preserves polyphenols while reducing

See how overlapping laminated glass panes prevent implosion and shattering in vacuum drawers un

See how opening holes on the container bottom and sides enable steam circulation around food it

See how automated steam valve control mitigates temperature drops and overshoots during water-t

See how a below-chamber vapor condenser with coolant spray separates vapor from air, reducing v

See how solid-state infrared heating elements enable targeted food warming inside a cooling com

See how a cooling jacket condenses vapor on container walls to cool food from 145°C to 20°C, el

See how a belt-driven actuator moves a food processing device between extended and retracted po

See how an expanding inlet section reduces liquid food product flow velocity by up to 92%, prev

See how pressurized steaming creates a gelatinized surface layer and porous rice center, enabli

See how a fluid-push/pull system circulates water around all frozen-item surfaces to enable rap

Sensor-driven control balances heat, steam, and airflow in a food holding cabinet to preserve texture, limit moisture loss, and extend holding time.

Direct cryogen injection cools flowing liquid while dual downstream sensors guide flow-rate adjustment for faster, steadier chilling.

Independent heat control in a spiral cooking chamber enables different cooking curves with less floor space, energy use, and moisture loss.

Warm convection air and a Bernoulli air curtain remove surface moisture while keeping fried food hot, crisp, and holdable for over two hours.

Contained UV light disinfects beverage dispenser nozzles in the holster, reducing mold and bacterial transfer without manual cleaning.

Static-friction saddle braces replace threaded legs to simplify sanitation and height adjustment in food processing equipment.

A sealed frozen concentrate and non-diluting heater preserve freshness, then control melting and dilution for consistent beverage flavor and potency.

Pressurized fluid moves food between cooker and cooler compartments while limiting heat-transfer medium crossover and reducing product damage.

Overlapping glass panes let a vacuum drawer keep its seal if one pane breaks, preventing implosion and dangerous splintering.

Computer-controlled steam valve adjustment stabilizes heat-exchanger temperature during water-to-food transition to maintain sterility and avoid overheating.

Pressurized fluid moves food between hot and cold media while limiting medium crossover, waste, and product damage during transfer.

Radio-frequency electric fields keep stored contents unfrozen below phase transition temperature while reducing power through adaptive cooling control.

Controlled steam pressure matched to water activity improves food flavor and storage life while reducing acrylamide and bacterial spores.

A conveyor-fed outdoor cooker cleans shellfish with spray outlets, then steams them continuously to cut manual handling and transfer time.

A barrier isolates the recirculation outlet from fruit particles, enabling gentle liquid-phase heating with less mechanical and thermal stress.

A pressurized conduit and dewatering member lift food above the bath to reduce hot-cold medium crossover, waste, and product damage.

Agitating a sealed frozen beverage receptacle lengthens the dilution flow path, improving strength, texture, freshness, and recyclability.

Directional antennas limit microwave reflection and standing waves, enabling more uniform heating with lower energy loss.

A movable-separator isolator transfers ultrahigh pressure to viscous product streams for constant-pressure shear processing with easier cleaning.

An integrated valve rod and cleaning duct keeps pumpable products hygienic while enabling 90-95% bag filling in high-pressure processing.

An edible protein-polysaccharide film uses anthocyanin pH color change to monitor food freshness while reducing packaging waste.

Batch color and purity measurements set adsorbent dosage to keep fermentation product color consistent while avoiding excess decolorization.

Gentle heating, mild drying, and water-impermeable pouches extend infant food shelf life while preserving texture, taste, and nutrients.