Food Preservation TRIZ Cases

Heat transfer conduits supply ambient air to a defrost chamber, resolving variable timing and spoilage risks.

A metering valve integrates a pre-assembled sterile unit to deliver liquid additives into base products.

A volumetric displacement stopper introduces preservative gas to maintain wine quality.

Pulsed laser irradiation breaks plant spore walls while preventing thermal damage and nutrient loss.

A detector measures electromagnetic field disturbances from metal-based oxygen absorbers to determine absorption capacity.

An induction heating system monitors power delivery to hermetically sealed metal food cans during the sterilization process.

Lactococcus lactis consumes oxygen in packaging, avoiding costly vacuum systems and legislative issues with chemical absorbers.

Suspending the shaft from above eliminates floor space occupation and inner surface damage while providing ample technician maneuvering room.

Replacing steam with filtered cold water eliminates energy-intensive thermal generation while maintaining aseptic conditions.

An undulating wall profile generates turbulent flow in turbid liquids at low velocities, eliminating the need for high-pressure industrial installations.

Constant passage cross-section in the annular outlet channel prevents deposit formation on the tube carrier plate, extending service life.

Segmenting liquid food into concentration-based streams allows targeted UV microbial reduction, lowering energy consumption while preserving flavor and color.

Pre-heating water or sugar solutions before combining them with a concentrate to form a pasteurized liquid product.

Cycling a metal oxide sensor across multiple temperatures captures distinct gas mixtures, enabling precise freshness determination and reducing food waste.