Fruits/Vegetable Preservation By Dehydration TRIZ Cases
- Three-Stage Air-Steam Cooking for Crispy Fresh Potato Chips
See how steam cooking, dehydration, and browning cycles achieve crispy fresh potato chips with
- Air-Par-Cooked Fried Food for Low-Fat Crispy Texture
Heated-air par cooking gelatinizes starch and removes moisture to deliver crispy fried food with less fat, lower energy use, and fewer oil-borne compounds.
- Produce Waste Drying and Milling Into Shelf-Stable Edible Powder
Cutting, drying, grinding, and sieving turn discarded produce parts into shelf-stable edible powder with lower food waste and added nutritional value.
- Seaweed Preservation via Blanching and Acid-Salt Solution
Blanching seaweed in hot water followed by storage in a citric acid and salt solution inhibits microbial growth.
- Low Pressure Plenum Drying Pallet for Grape Appassimento
Vertical airflow through a sealed pallet stack dries grapes uniformly, preventing mold growth and reducing labor costs.