Food Preservation TRIZ Cases

Separate inlet and discharge openings with guided stack movement prevent raw-to-cooked cross-contamination in food heat treatment.

UV-sterilized water in a warming bag heats neonatal nutritional fluid evenly while shielding NICU users from harmful UV-C exposure.

A composition of aliphatic diols and aromatic compounds preserves food products by inhibiting microbial growth.

Separable adhesive portions in a vent assembly release steam during expansion, preventing seal failure and content loss.

Heat sterilization followed by alkaline extraction releases nucleic acids from yeast cells for high-purity extract production.

A pasteurization installation separates liquid and fibrous components for independent thermal treatment using sterile gaseous pressure for material transport.

A countertop vacuum system uses a pop-up arrangement to extend and retract the suction hose for flexible container access.

A high pressure process uses supercritical carbon dioxide to decontaminate personal protective equipment without water.

A retort system product holding structure directs heat exchange liquid through inlet and outlet openings to fill the vessel interior.

Superheated steam and cold water jets create vacuum in food containers, preventing overcooking during sterilization.

A real-time pasteurization control system dynamically adjusts process parameters using live sensor data for precise thermal management.

Fat addition and limited rolling inhibit noodle puffing to achieve dense, clear texture.

Direct steam injection heats starting material while flash evaporation recovers condensed water as reusable heating steam.

A conveyor belt guide uses lateral insulator panels to support foodstuffs during pulsed electric field treatment.

Spraying fat into a chamber with liquid nitrogen creates powder that a stirrer agitates to prevent clumping and rotary valve clogging.

Specific inclusion rates of chemical mitigants inhibit PEDv and Salmonella while maintaining nutritional bioavailability.

Transport device uses on-site ozone generation to sanitize food products, reducing microorganisms and extending shelf life.

Dispersed Bacillus subtilis bacteria in food compositions produce surfactins that disrupt pathogenic membranes, eliminating chemical decontamination needs.

Ultraviolet illuminator uses piezoelectric pressure sensors to activate UV radiation sources for autonomous disinfection.

Apertured tray member accommodates varying food pouch shapes while fluid immersion prevents steam explosion during microwave heating.

Dynamic multi-phase inversion prevents solid inclusion agglomeration in closures, ensuring complete interior surface sterilization.

A retort rack with a center outlet directs temperature treatment medium toward the periphery for uniform container exposure.

A frequency converter connects to a first-stage inductance to stabilize output voltage and filter high-order harmonic waves.

A packaging method uses high-concentration hydrogen gas with a catalyst to remove oxygen from containers.

Acerola powder containing magnesium hydroxide stabilizes betanin, resolving the trade-off between natural status and heat stability.

Automated workstation with segmented spray nozzles disinfects animal cages, reducing pathogen contamination and ergonomic injuries from manual spraying.

Aerosol generation and airflow adjust climatic conditions to resolve contradictions between cooling speed and product quality.

A drink water treatment composition blends edible salts to re-mineralize drinking water.

Adjusting cream pH to 5.7-6.4 before heat sterilization triggers protein aggregation, eliminating thickeners while maintaining texture.

Replacing benzoic acid with a pimaricin-cyclodextrin complex prevents benzene formation while ensuring beverage preservation for 16 weeks.

Segmenting the heat exchange process into distinct sections allows residual thermal energy recovery without increasing device complexity or manufacturing costs.

A movable ultraviolet source eliminates optical absorption losses by physically relocating to deliver precise UV doses directly onto surfaces.

A waveguide applicator delivers electromagnetic energy to flowable materials for volumetric heating.

A portable pasteurising apparatus separates thermal processing from product storage to enable automated filling and washing without personnel entry.

Viscosity-controlled polysaccharide coating prevents freezer burn and texture degradation in frozen noodles.

Rotating containers sprayed with cooling medium reduce cooling time for hot bulk liquids while preventing contamination.

Replacing phosphates with gelatin, milk proteins, and sorbitol-rich plum extract maintains water binding capacity while eliminating health concerns.

A natamycin and mycosamine mixture sterilizes food and beverages through synergistic antimicrobial action.

Segmented semicircular disks with undercut recesses distribute stress to prevent triaxial deformation and leakage under 10,000 bar pressure.

Segmented processing vessels enable scalable electromagnetic heating that expands production volume without increasing capital investment or system complexity.

Static and oscillating magnetic fields align biogenic magnetite particles to inhibit ice crystal nucleation in biological tissues.

Applying 250 MPa pressure to frozen food eliminates vegetative cells while preventing the texture loss and acid taste associated with heat pasteurization.

Continuous vertical channels with liquid columns eliminate hot spots in microwave sterilization while maintaining nutritional quality.

A repositionable electrode divides a heating cavity to concentrate radio frequency energy for uniform food defrosting.

Vacuum forming creates porous durum wheat noodle strips that restore well in hot water without freeze drying.

Inactivated yeast cells release glutathione to form colorless complexes with quinones, preventing browning and aroma loss without chemical additives.

Superheated steam drying eliminates germ contamination in extruded materials without dry air exposure.

Pressure-controlled baking preserves natural flavor and texture while achieving microbiological stability without sugar additions.

A low-mineral edible composition creates a moisture barrier using plant-derived waxes and sugar alcohols.

Pre-aging and chopping shiitake mushrooms before UV-B irradiation boosts vitamin D2 concentration, resolving the trade-off between yield and manufacturing time.