Food Science TRIZ Cases

UV-C irradiation and ozone gas degrade aflatoxins on moving food layers, preventing batch discards.

Enzymatic hydrolysis in the composition removes nitrogen volatile compounds by 30%, preventing quality deterioration while lowering energy consumption.

Co-precipitated potassium chloride and lysine monohydrochloride crystals prevent segregation and dissolve uniformly.

Ultrafiltration separates pea whey components while AMP deaminase converts adenosine monophosphate into inosine monophosphate.

Concentrated liquid food formulation uses calcium-triggered gelation to enable easy injection and suppress gastro-esophageal reflux.

Heat-treating pre-dried starch in a spiral vibratory conveyor produces thermally inhibited starches with stable viscosity profiles.

Heated water mixed with calcium, magnesium, citrus, and mint extracts cannabinoids without hazardous solvents, reducing safety risks and equipment costs.

Composite flavoring agents mask the bitter taste of fenugreek, enabling adequate consumption of bioactive ingredients.

Starch hydrolyzates react with dextrose under mild vacuum to form digestion-resistant dextrins without external plasticizers.

Low temperature steaming prevents water loss and shape deterioration while achieving sufficient gelatinization for industrial production.

A microwave-induced cracking method modifies whole grain cortex fibers to enhance water absorption capacity.

Combining d-arabinose with rebaudioside a reduces bitter aftertaste while maintaining low calorie content.

Concentrating boiled seaweed liquid yields natural umami flavor while avoiding synthetic additives.

A yieldable retention mechanism transitions from covering to open disposition as popped kernels accumulate in the heating zone.

Controlled hydrolysis of pea or lentil proteins creates peptides that maintain emulsion stability and glossy appearance at high vegetable oil levels.

Heat-moisture treatment raises the onset of gelatinization temperature for sago starch, resolving contradictions in texture stability and processing complexity.

A peptide-infused microgel structure entraps flavor potentiators within a methylcellulose polymer-oil matrix.

Roasted and unroasted coriander seeds mask meat odors over time, extending shelf life without synthetic additives.

Optimizing saccharide, potassium, and sodium ranges preserves raw tomato freshness while ensuring heat treatment stability.

Enzymatic celery extract intensifies salty taste perception in food products.

Waxy wheat flour dough formulation reduces acrylamide in cooked snacks while maintaining crunchy texture.

Heating granular starch in alcohol with a base yields clean-label starch stable under acid and heat.

A stable anthocyanin composition maintains blue or green color retention using specific carrier substances and pH buffers.

Specific amide compounds modify taste perception to reduce sodium and glutamic acid content while maintaining flavor quality.

Cyclodextrins mediate polyphenol dispersion in food matrices, preventing precipitation while preserving taste stability.

Segmented cutting and auger grinding improve meat paste homogeneity, resolving inconsistent texture and suboptimal mouthfeel in white sausage manufacturing.

A composite supplement of hemp, black pepper, black cumin seed, and frankincense oils primes endocannabinoid receptors through synergistic bioactive compounds.

Replacing sodium chloride with potassium lactate reduces sodium content while preserving noodle texture and flavor.

A method for preparing legume powder using aquafaba through pressure cooking and freeze drying.

Pre-cooking meat strips to 165°F stabilizes structure for vacuum packaging, extending shelf life to 60 days while replicating pork bacon texture.

Coffee particles replace synthetic emulsifiers to stabilize fat and aqueous phases, avoiding consumer rejection of artificial additives.

Sodium lactate boosts salty taste strength while reducing sodium chloride content to lower health risks.

Porous calcium lactate carriers absorb liquid flavoring to maintain physical stability and prevent dilution during powder handling.

Mustard seed mucilage emulsifies oil and water, eliminating phase separation and synthetic additives.

Stevia compositions remove rebaudioside C and dulcoside A to lower bitterness.

A UHT liquid nutritional composition uses specific maltodextrins and protein levels to maintain a stable, savory liquid state.

Low-methoxyl pectin and calcium salt form a stable gel network that thickens upon dilution without requiring high starch amounts.

Solid-liquid separation removes koji particles from fermented malt to eliminate strong odors while preserving balanced umami, sweetness, and saltiness.

A binder mixes brewer's spent grains with polylactic acid, maintaining tensile strength while reducing reliance on edible crops.

A non-dairy composition combining almond with plant proteins to deliver essential amino acids for infant nutrition.

A layered sweetener particle masks bitterness and mustiness by placing a non-carbohydrate core inside a carbohydrate shell.

Stabilizers form emulsions that retain olive oil in sheep meat, reducing saturated fat while preserving taste.

Sweetener particles incorporate proteins to boost sweetness perception via mucosal adhesion, offsetting astringency without compromising food texture.

Small prolamin particles absorb liquid oil in a shaped savoury concentrate, preventing exudation while maintaining hardness and shape retention during handling.

Botanical cyclohexanecarboxylic acids eliminate processing off-tastes while boosting sourness.

A paste seasoning composition maintains ingredient dispersibility through controlled oil and fat viscosity.

Gelatinized potato starch eliminates maltodextrin, reducing dust and improving flow without lactose.

High-pressure processing sterilizes the micronized seed base without heat, preserving taste while eliminating allergenic substances like lactose and egg.