Fruits/Vegetable Preservation By Heating TRIZ Cases
- Flame-Grilled Seaweed Apparatus to Reduce Microbial Contamination
See how gas flame heating replaces electric radiant heat to improve seaweed microbiological saf
- Automated food preparation and dispensing
See how robotic arms, antenna arrays, and sensors automate meal prep, monitor food freshness, a
- Container with thermally fused double-seamed or crimp-seamed metal end
See how a heat-sealed metal end on a thermoplastic container body resists blow-off during retor
- Apple Sauce Production Using Two-Stage Refining to Minimize Pulp Loss
See how two-stage refining with optimized sieve apertures extracts peels and cores while preser
- Retort Container Double Seam With Shear-Oriented Thermal Fusion
A thermally fused metal end and thermoplastic body create a shear-loaded seam that resists blow-off during retort pressure and heat.
- Flame Pasteurization of Root Vegetables With Low Weight Loss
Flame exposure pasteurizes root vegetable surfaces, then washing removes the charred layer to cut pathogens, cross-contamination, and weight loss.
- Thermoplastic Retort Container Seam With Shear-Resistant Metal End
A heat-fused seam between a thermoplastic body and metal end resists retort pressure by shifting interface stress toward shear.
- Root Vegetable Flame Pasteurization With Low Shrinkage
Flame heating pasteurizes root vegetable surfaces, cuts cross-contamination, and limits peeling shrinkage while preserving color and flavor.