Food Treatment TRIZ Cases

See how a bail-and-draw clamp mechanism maintains skinsheet tension on rotary drum blanchers wh

See how a threaded rod and angled prongs score and extract fruit hulls without piercing through

Electric heating and vapor condensation enable indoor chestnut roasting with uniform cooking, low emissions, and reduced operator intervention.

Positioning ramps aligned with grooved conveyors guide produce clusters for precise stem cutting and fast adjustment to varying stem lengths.

A dual-fan airflow layout stabilizes roasting-drum pressure and heating air temperature for more consistent, energy-efficient bean roasting.

Ambient pressure, humidity, and temperature sensing lets a coffee roaster adjust heat and airflow for more consistent roasting.

Integrated heater windings inside the cyclone separator cut roaster size and excess heat while maintaining precise air temperature control.

A shared heat sink and segmented filter treat roasting and cooling exhaust streams to remove heat, vapor, and noxious effluents.

Optical detection and selective sorting remove foreign matter before washing sugar beets, cutting water use, space, and maintenance.

A lever-driven chamber lock aligns the roasting chamber without rotation, avoiding clamp wear, greasing, and difficult cleaning.

Movable trunnions reposition the auger to open cleaning clearance while maintaining tight screw-to-tank tolerances during blanching.

Air-deflecting fins couple hot-air convection with conduction between inner and outer drums to stabilize coffee-bean heating and save energy.

An inverted truncated-pyramid tray uses controlled hot air to roast natural products uniformly without mechanical movement, reducing damage and waste.

Guiding means redirect horizontal airflow into the roasting chamber while downstream probes support cleaner, more accurate temperature control.

Directed air and a minimum blade gap prevent bean buildup, reducing contact, noise, and mechanical failure during roasting.

An elastically damped connection isolates a rotary drive from a destemming roller to prevent mechanical damage.

Rotating circular blades cut stems in a V-slot channel, preventing equipment clogging from unripe products.

A tubular body with dual valves modulates hot air temperature entering the rotary drum for consistent roasting conditions.

A food processing chamber forces a pulsating mixture of steam and hot water through bulk vegetable layers to achieve uniform heat transfer.

Over-under revolving brushes rotate in the same direction to scrub fruit and vegetable products without displacing them on the conveyor.

An automated apparatus cuts the calyx base to extract seed pods, reducing manual labor costs and preventing physical deterioration during harvesting.

Cylindrical rollers orient strawberries automatically, eliminating manual loading and complex control systems to reduce processing time.

Automated sensors monitor trunnion rotational speed and trigger alarms when deviations occur, enabling scheduled maintenance before catastrophic failure.

A pivoting arcuate separating element cuts harvested broccoli stalks and cores in a single continuous motion.

Multiple conveyor units guide produce portions along fixed and diverging trajectories to generate a separation force that detaches stems from pods.

An automated vegetable processing machine adjusts tray height via ultrasound sensors to cut tree-like stems into uniform pieces while minimizing material waste.

Piercing fruit skin with patterned prongs creates localized oxidation designs while minimizing widespread spoilage.

Rotating cutting ramps and blades separate cherry stems on a conveying table, eliminating manual sorting delays.

Conveyor units guide produce portions along diverging trajectories to separate stems from pods without cutting damage.

Volume flow control elements coordinate conductive and convective heat transfer to resolve inefficient temperature and moisture control.

Integrating the hot air generator into the stationary lid eliminates long insulated pipelines, reducing device volume and manufacturing costs.

Eccentric drive moves the destemmer box oscillatingly inside a stationary frame to separate grape clusters from stems.

Segmented infrared heating zones within a dual-cylinder roller assembly ensure uniform coffee bean roasting without hot spots.

Electromagnetic induction heats a steel cylinder to warm a perforated roasting drum, preventing excessive surface temperatures and oxidation.

Diverging conveyor trajectories separate edible pods from inedible stems and calyx, preserving pod integrity without mechanical cutting.

Spikeless inlet zone and fixed deflectors preserve berry integrity while rotating spikes separate stalks from fruit.

Counter-current fiber washing system uses hydrolytic enzymes to release starch and gluten, reducing energy expenditure in wet milling.

Charged water droplets increase produce surface hydrophilicity, enabling simple washing without special chemicals or large equipment.

Replacing screw-based clamps with a bayonet system eliminates frequent greasing and cleaning of the chamber locking mechanism.

Bail clamps mate with dual catches to switch skinsheet modes, resolving cleaning access versus structural integrity trade-offs.

Longitudinal slots in the guide surface retain bulbs while allowing rootlets through, resolving inconsistent cut heights caused by varying bulb elevations.

Multiple threads on the rotating drum ensure precise product insertion, resolving non-uniform cooking caused by single-screw designs.

A coffee bean roaster partitions its casing into multiple chambers to route fan-driven airflow internally for heat management.

Roasted chickpea powder dissolves instantly in hot water, eliminating flocculation and high glycaemic index issues found in conventional instant soups.

An insulation element at the bean outlet reduces heat emission, preventing burns while preserving cast iron aesthetics.

Segmented flexible fingers prevent clogging and maintain clear passage for harvest.