Fruit And Vegetables Preservation TRIZ Cases
- Food Thermal Treatment Chamber with Oxygen Sensor Control
A treatment chamber uses an oxygen sensor to control steam flow for thermal processing of food products.
- Gas Control Apparatus Using Permeable Membrane for Cargo Containers
A gas control apparatus uses a permeable membrane to regulate oxygen and carbon dioxide levels within cargo containers.
- Vacuum Chamber Respiration Control for Perishable Commodities
Periodic vacuum pump operation maintains low absolute pressure while reducing energy consumption and desiccation, enabling accurate respiration measurement.
- Plant Material Browning Inhibition via Chelating Agents
Chelating agents and pH adjustment inhibit polyphenol oxidase, preventing browning while preserving protein functional properties.
- Nutrition Data Processing System for Food Satiety Quantification
A data processing system calculates relative healthfulness metrics from nutrient content and metabolic conversion efficiency.
- Evaporation Device With High-Capacity Packing For Stable Vapor
High-retention packing material holds liquid biocides and releases them steadily, preventing composition changes during evaporation.
- Potassium Polyphosphate Glass with Boron Additive for Low Insolubles
Boron-containing glass-former additives modify potassium polyphosphate melt composition during cooling to reduce water-insoluble compound formation.
- Smoked Flavor Transfer via Porous Wooden Packaging
Pre-smoked porous wooden containers transfer flavor to food via diffusion, eliminating complex coating processes that degrade product quality.
- Polymer Film Gas Permeability via ZnO Nanoparticles
Zinc oxide nanoparticle dispersion in blended polymer films absorbs ethylene to prevent accumulation and decay while maintaining controlled gas permeability.
- Beverage Catechin Bitterness Reduction via Citric Acid pH Control
Citric acid adjusts beverage pH to 3.4-4.2, suppressing high-concentration catechin astringency for palatable long-term consumption.
- Transgenic Plants with Mutated ICDH Genes for Extended Shelf Life
Introducing premature stop codons in ICDH genes lowers respiration rates, extending shelf life by up to 7 days while maintaining fruit quality.
- Coconut Water Extraction Using Nitrogen Displacement
Injecting pressurized nitrogen displaces oxygen inside the shell, preventing oxidation and preserving flavor during extraction.
- Continuous Quantitative Spraying Structure for Fruit Sterilization
A continuous quantitative spraying structure uses rotating trays and targeted nozzles to apply sterilants precisely.
- Electrostatic Food Treatment Cabinet for Uniform Pathogen Reduction
Aerosolized antimicrobial particles receive a positive charge to adhere uniformly to food surfaces within an enclosed cabinet.
- Palladium-Doped Zeolite Packaging Films for Ethylene Adsorption
Dispersed palladium-doped zeolites in polymer films adsorb ethylene, maintaining stability to extend fresh produce shelf life.
- Fruit Infiltration via Pressure Cycling and Vibration
Pressure cycling and vibration infiltrate active ingredients into produce, avoiding long processing times and structural damage.
- Free Flowing Vegetable Powder for Snack Texture and Color
Dehydrated vegetable powder blends onion, moderately colored, and intensely colored vegetables to deliver natural color and nutrition in snacks.
- Controlled Atmosphere System Startup Energy Optimization
A controlled atmosphere system manages air compressor operation states to maintain internal gas concentrations during initial startup phases.
- Berry Processing Device Using High-Pressure Water Jets and Vacuum Drying
High-pressure water jets clean berries without mechanical damage while vacuum drying removes moisture to extend shelf life beyond 21 days.
- Ensiling Agent Treatment for Sugar Beet Storage
Treatment of whole sugar beets with an ensiling agent to maintain sucrose levels during storage.
- In Situ Cyclopropene Generation Device for Plant Ripening Control
A device generates cyclopropene derivatives via in situ chemical reaction and sprays them onto plants to inhibit ripening processes.
- Plant Material Freezing for Trichome Retention
Cold gaseous atmosphere freezes plant material without direct cryogenic contact, preventing trichome detachment during processing.
- Preserving Miracle Fruit Berries via Segmentation and Freeze Drying
Segmenting Synsepalum dulcificum berries before freeze drying removes internal moisture to prevent potency loss during ambient storage.
- High-Zinc Yeast Extract via Carboxylic Acid Chelation
Carboxylic acid chelation extracts zinc from yeast while preventing turbidity and removing distinct odors.
- Slow-Churning Freezing for Infant Food Texture
Slow-churning freezing at -3 to -8 C prevents lumpy texture in frozen infant food.
- Dispersal Unit Vapourising Antimicrobial Cartridge
A dispersal unit vapourises volatile antimicrobial material from a replaceable cartridge into an airflow passage for storage volume distribution.
- Ozone Vacuum Storage for Perishable Product Preservation
Ozone vacuum storage extends shelf life by oxidizing ethylene and pesticide residues while maintaining controlled atmospheric conditions.
- Lyophilized Olive Paste Oil Extraction Machine
Lyophilizing olive paste reduces water content to enable rapid rehydration and single-step centrifugation, eliminating complex double processing logistics.
- Amorphous Granular Starch Ethylene Adsorption
Amorphous granular starch adsorbs ethylene via hydrophobic cavities, replacing costly cyclodextrin to boost recovery rates.
- Respiration Rate Monitoring in Transport Containers
A method calculates produce respiration rates by measuring gas concentrations and leakage within transport containers.
- Hollow Microneedle Manufacturing via Photoresist Extrusion and Metal Plating
Extruding photoresist through an injection mold creates hollow microneedles that minimize pain during biomaterial collection.