Food Preservation TRIZ Cases

A food heating device uses ohmic current and an air valve to evacuate air from the cavity.

Lateral channeling on uniquely identified supports guides injected water laterally, preventing downward flow that alters treatment conditions in lower sections.

Oil-coated citric acid prevents equipment blockage during cold wet-granulation, preserving volatile flavors and improving throughput.

Substituted pyrroles and pyranones absorb ultraviolet radiation to inhibit light-induced off-flavors while maintaining consumer-friendly product appearance.

Two-step heating elutes broth while preliminary cooling prevents excessive heat damage, reducing retort odor during sterilization.

Superheated steam drying at 120°C with low oxygen achieves microbial kill-off, resolving the contradiction between storage stability and extended drying time.

A bleachable fluorescence emitter measures UVC fluence rate in low optical transmission fluids via standard curve application.

A layered sushi composition uses a sodium alginate sauce and freeze-dried powder to enhance taste and texture while extending preservation duration.

Calcium hydroxyapatite solid phase resists moisture absorption to maintain crunchy texture during commercial sterilization.

Dextrin and potato maltodextrin form a composite matrix that retains flavor while meeting cleaner label demands.

Gas injection into a thermomechanical machine lowers viscosity of high dry matter products, enabling continuous processing without open air exposure.

Mechanical shear extrusion reduces heat load and water usage while preserving nutritional quality in infant formula manufacturing.

Cross-direction adhesive patterns stabilize frozen food packages against thaw warping while venting moisture vapor to prevent delamination.

Two-step spraying deposits nano-silver calcium phosphate onto packaging interiors, eliminating preservatives in high water activity foods.

Microwave radiation heats food containers to commercial sterilization temperatures while inversion sequences distribute heat uniformly.

Vacuum cooling stabilizes ingredients while two-stage grilling fixes shape retention despite high moisture content.

A tubular reaction vessel uses a gastight lid and gas supplier to maintain positive pressure for photocatalytic food reforming.

Removing 15-70 μm microparticles prevents phase separation during high-pressure processing, maintaining nutritional quality and extending shelf life.

A unidirectional degassing valve retains aromatic gases during storage while allowing consumers to sample product scent through physical pressure.

Breeding program segments inbred line development to achieve uniform F1 hybrids with improved root rot resistance.

Segmented wedge barriers maintain seal integrity while enabling safe fumigant exchange through dedicated passageways.

A volume measuring device tracks aqueous medium flow through a thermal treatment plant to control product line shut-off timing.

Spray drying flavor particles with carbohydrate binders creates stable agglomerates that protect aroma substances from atmospheric oxidation.

A pulsed electrostatic field generates microscopic ultrasonic vibrations to inhibit ice crystal formation during food freezing.

Green tea antioxidants shield polyunsaturated fatty acids from oxidation, masking off-flavors and extending shelf life.

Vacuum freeze-drying preserves shape and texture in instant egg and edible bird's nest soup components, resolving storage stability versus quality trade-offs.

A heat treatment device uses fluid buoyancy to float packaged products in a tank.

Dynamic pressure reduction prevents packaging damage from gas expansion while maintaining short cycle times.

Incorporating tagatose into the rice cake formulation inhibits starch retrogradation, maintaining texture attributes while extending the preservation period.

Preserving biomass with alcohol inhibits microbial activity during storage, maintaining pectin quality comparable to fresh material.

An opening in the frozen noodle block inserts the sauce portion to resolve poor texture unity during microwave heating.

Psyllium husk powder replaces wheat flour and egg to bind cauliflower purée, eliminating allergens while maintaining dough cohesiveness.

A polyamine-based cryopreservation liquid protects cells and tissues at cryogenic temperatures.

Frozen sauces with high dielectric constant and loss factor absorb microwave energy to manage heat distribution across multiple food components.

A low-temperature extrusion process paired with microwave vacuum drying produces instant whole wheat crisps from whole grains.

A biosecurity lighting system switches between white and blue light based on human presence to inhibit bacterial growth in agricultural facilities.

Stabilizers preserve beta-glucan viscosity in nutritional products, preventing degradation that compromises cohesiveness and increases aspiration risk.

Microfluidization breaks sesame particles to sub-10 micrometers, preventing oil separation during storage.

An adjustable resistor compensates for varying cell conductivity to ensure safe and consistent electric pulse application.

Controlled oxidation of beta-lactoglobulin thiels eliminates rotten egg odors during heat treatment without causing oxidative degradation.

Flow-controlled dosing pumps maintain uniformity while preventing production losses from mechanical defects.