Food Preservation TRIZ Cases
- Heat Treatment Vessel Layout for Hygienic Food Transfer
Separate inlet and discharge openings with guided stack movement prevent raw-to-cooked cross-contamination in food heat treatment.
- UV Water Sterilizing Adapter for Uniform Neonatal Fluid Warming
UV-sterilized water in a warming bag heats neonatal nutritional fluid evenly while shielding NICU users from harmful UV-C exposure.
- Aliphatic Diol Preservative Composition for High Water Activity Foods
A composition of aliphatic diols and aromatic compounds preserves food products by inhibiting microbial growth.
- Microwave Popcorn Bag Vent Assembly Pressure Management
Separable adhesive portions in a vent assembly release steam during expansion, preventing seal failure and content loss.
- Yeast Extract Nucleic Acid Yield via Sterilization and Enzyme Treatment
Heat sterilization followed by alkaline extraction releases nucleic acids from yeast cells for high-purity extract production.
- Pasteurization Installation With Pneumatic Fibrous Component Conveying
A pasteurization installation separates liquid and fibrous components for independent thermal treatment using sterile gaseous pressure for material transport.
- Countertop Vacuum System Pop-Up Hose Management
A countertop vacuum system uses a pop-up arrangement to extend and retract the suction hose for flexible container access.
- Supercritical CO2 High Pressure Processing for PPE Decontamination
A high pressure process uses supercritical carbon dioxide to decontaminate personal protective equipment without water.
- Retort System Product Holding Structure Heat Distribution
A retort system product holding structure directs heat exchange liquid through inlet and outlet openings to fill the vessel interior.
- Vacuum Food Packaging Lid Cooling Mechanism
Superheated steam and cold water jets create vacuum in food containers, preventing overcooking during sterilization.
- Real-Time Pasteurization Control via Dynamic Sensor Feedback
A real-time pasteurization control system dynamically adjusts process parameters using live sensor data for precise thermal management.
- Instant Fried Noodles Dense Texture via Fat Addition and Limited Rolling
Fat addition and limited rolling inhibit noodle puffing to achieve dense, clear texture.
- Direct Steam Injection Heating Process for Solid Product Concentration
Direct steam injection heats starting material while flash evaporation recovers condensed water as reusable heating steam.
- Conveyor Belt Guide for Pulsed Electric Field Food Processing
A conveyor belt guide uses lateral insulator panels to support foodstuffs during pulsed electric field treatment.
- Fat Powder Pulverization Preventing Clumping
Spraying fat into a chamber with liquid nitrogen creates powder that a stirrer agitates to prevent clumping and rotary valve clogging.
- Chemical Mitigants in Animal Feed for Pathogen Control
Specific inclusion rates of chemical mitigants inhibit PEDv and Salmonella while maintaining nutritional bioavailability.