Fruits/Vegetable Preservation Using Acids TRIZ Cases

Acyl glycerols release antimicrobial acids on demand to inhibit foodborne microbes, extend shelf life, and avoid meat protein denaturation.

A citric acid and SMBS composition enables controlled moisture-triggered SO2 release to suppress postharvest fungi while reducing fruit damage and sulfite residue.

Negative-pressure airflow and dew-point control keep gaseous biocide contained while treating food surfaces without condensation.

Controlled gas exchange and antimicrobial action help this coating retain moisture and extend fresh-produce shelf life.

Acidified brine with bisulfite stabilizes onion flavor during thermal sterilization, preventing enzymatic browning and clumping.

Substituting red pepper powder with sweet pumpkin and red ginseng resolves the contradiction between brine clarity and unique flavor while boosting immunity.

A solid composition of potassium carbonate and ascorbate ions preserves fresh produce quality.

Lactic acid maintains beverage pH below 5.0 to stabilize anthocyanin flavylium cations, preventing color degradation and nutritional loss.

Dendropanax morbifera Lev. extract regulates microbial fermentation to prevent excessive activity, maintaining freshness while reducing irritating odors.

Supercritical fluid extraction reduces water activity and pH in fresh-cut vegetables, enabling room-temperature storage without refrigeration.

Substituting calcium chloride for sodium chloride cuts fermentation time to five days while preventing microbial contamination.

Slight dehydration combined with rapid convection freezing prevents large ice crystal formation that damages fruit structure.

A process stabilizes fresh vegetable strips using saturated steam and hot air drying to create a nest-shaped food product.

Deformable enclosure walls engage compact fruit blocks to eliminate uneven contact points and prevent spoilage.