Food Science TRIZ Cases
- Finely Textured Beef Product Fat Separation and pH Control
Sodium carbonate addition to lean beef slurry enhances water binding and cohesive properties for improved product texture.
- V-Type Porous Starch via Acidolysis in Aqueous-Ethanol
Replacing enzymolysis with acidolysis in aqueous-ethanol reduces production time and cost while maintaining granular morphology.
- Asparagine Leaching in Potato Processing to Reduce Acrylamide
Leaching asparagine from potato feed with an extract solution reduces acrylamide precursors while preserving food texture and flavor.
- Steam Cooking Time Calculation Using Altitude and Size Parameters
Calculating total duration via conditioning and cooking phases compensates for altitude variations, ensuring consistent doneness across different elevations.
- Pediatric Nutritional Composition for Gut Microbiome Modulation
Nutritional composition combines probiotics and prebiotics to modulate pediatric gut microbiota, countering antibiotic-induced dysbiosis.
- Glucose Syrup Gluten Reduction via Prolyl Endopeptidase
Prolyl endopeptidase hydrolyzes gluten during saccharification to maintain consistent levels below 20 ppm without adding purification steps.
- Tetragenococcus halophilus BBE R23 for Citrulline Reduction in Soy Sauce
Inoculating Tetragenococcus halophilus BBE R23 during fermentation reduces citrulline by 86%, preventing ethyl carbamate formation.
- Microwave Retort System Uniform Heating Food Products
A microwave retort system heats packaged food products in a liquid medium using controlled electromagnetic energy.
- Digestion-Resistant Fiber Sugar Substitute for Gut Health
A sugar substitute composition uses digestion-resistant soluble fiber to provide sweetness without caloric content.