Fruit And Vegetables Preservation TRIZ Cases

A treatment chamber uses an oxygen sensor to control steam flow for thermal processing of food products.

A gas control apparatus uses a permeable membrane to regulate oxygen and carbon dioxide levels within cargo containers.

Periodic vacuum pump operation maintains low absolute pressure while reducing energy consumption and desiccation, enabling accurate respiration measurement.

Chelating agents and pH adjustment inhibit polyphenol oxidase, preventing browning while preserving protein functional properties.

A data processing system calculates relative healthfulness metrics from nutrient content and metabolic conversion efficiency.

High-retention packing material holds liquid biocides and releases them steadily, preventing composition changes during evaporation.

Boron-containing glass-former additives modify potassium polyphosphate melt composition during cooling to reduce water-insoluble compound formation.

Pre-smoked porous wooden containers transfer flavor to food via diffusion, eliminating complex coating processes that degrade product quality.

Zinc oxide nanoparticle dispersion in blended polymer films absorbs ethylene to prevent accumulation and decay while maintaining controlled gas permeability.

Citric acid adjusts beverage pH to 3.4-4.2, suppressing high-concentration catechin astringency for palatable long-term consumption.

Introducing premature stop codons in ICDH genes lowers respiration rates, extending shelf life by up to 7 days while maintaining fruit quality.

Injecting pressurized nitrogen displaces oxygen inside the shell, preventing oxidation and preserving flavor during extraction.

A continuous quantitative spraying structure uses rotating trays and targeted nozzles to apply sterilants precisely.

Aerosolized antimicrobial particles receive a positive charge to adhere uniformly to food surfaces within an enclosed cabinet.

Dispersed palladium-doped zeolites in polymer films adsorb ethylene, maintaining stability to extend fresh produce shelf life.

Pressure cycling and vibration infiltrate active ingredients into produce, avoiding long processing times and structural damage.

Dehydrated vegetable powder blends onion, moderately colored, and intensely colored vegetables to deliver natural color and nutrition in snacks.

A controlled atmosphere system manages air compressor operation states to maintain internal gas concentrations during initial startup phases.

High-pressure water jets clean berries without mechanical damage while vacuum drying removes moisture to extend shelf life beyond 21 days.

Treatment of whole sugar beets with an ensiling agent to maintain sucrose levels during storage.

A device generates cyclopropene derivatives via in situ chemical reaction and sprays them onto plants to inhibit ripening processes.

Cold gaseous atmosphere freezes plant material without direct cryogenic contact, preventing trichome detachment during processing.

Segmenting Synsepalum dulcificum berries before freeze drying removes internal moisture to prevent potency loss during ambient storage.

Carboxylic acid chelation extracts zinc from yeast while preventing turbidity and removing distinct odors.

Slow-churning freezing at -3 to -8 C prevents lumpy texture in frozen infant food.

A dispersal unit vapourises volatile antimicrobial material from a replaceable cartridge into an airflow passage for storage volume distribution.

Ozone vacuum storage extends shelf life by oxidizing ethylene and pesticide residues while maintaining controlled atmospheric conditions.

Lyophilizing olive paste reduces water content to enable rapid rehydration and single-step centrifugation, eliminating complex double processing logistics.

Amorphous granular starch adsorbs ethylene via hydrophobic cavities, replacing costly cyclodextrin to boost recovery rates.

A method calculates produce respiration rates by measuring gas concentrations and leakage within transport containers.

Extruding photoresist through an injection mold creates hollow microneedles that minimize pain during biomaterial collection.

A non-contact nozzle injects tenderizing agents into food products, preventing contamination and physical damage caused by traditional needle-based systems.

Enzyme treatment reduces asparagine to limit acrylamide formation while acidic dilution removes surface residues that darken frying oil.

Microporous composite films maintain optimal atmospheric conditions by controlling respiration rates, preventing premature fermentation and spoilage.

A brine bath with zinc and calcium salts preserves fruit texture without heat treatment.

Selective adsorption removes hydroxyhydroquinone interference, enabling effective blood pressure reduction.

Cyclic ethylene dosing with sensor feedback minimizes respiration rates and reducing sugar accumulation in stored potatoes.

Thermal insulation case circulates nutrient solution to maintain vegetable freshness.

Atmosphere conditioner package absorbs oxygen and generates carbon dioxide to maintain fresh produce quality.

A deformable carrier mold aligns printed images with three-dimensional edible surfaces, resolving distortion during mass production.

Segmented conveyors at 20-45 degrees expose all food surfaces to sprays, resolving coverage gaps in high-speed processing.

Liquid nitrogen injectors along a spiral duct cool viscous foods without freezing, replacing bulky CO2 tanks.

A self-sealing probe extracts coconut water through a nitrogen-purged pathway, preventing oxidation that degrades flavor and color during transport.

A sequential sanitizing process applies chlorine dioxide, chlorine, and peroxyacetic acid to fresh produce.

A control system ranks perishable commodities by tracking respiratory value changes over time to optimize selection and delivery.

Plant tissue disperses inorganic salts and organic acids to mask metallic potassium chloride flavor during food processing.

Flash-expansion equipment removes smoke-taint condensates from berry juice during decompression to preserve aromatic precursors.

Freeze-drying pretreated fermented paste reduces drying time while preserving taste quality and preventing caking.

A thermal fogging device injects emergency liquid into the ejection pipe to maintain cooling.

Laser microperforated bags transmit specific gases to resolve the trade-off between modified atmosphere retention and uniform ripening initiation.