Meat/Fish Preservation TRIZ Cases

See how positioning gaseous smoke supply upstream from circulation means improves smoke distrib

See how a chamber device captures waste heat and smoke from cooking appliances to maintain meal

See how a silver-coated conical element generates weak electrostatic currents to extend food pr

See how a shared firebox supplies multiple cooking chambers with adjustable conduits and valves

See how a programmable spray assembly applies liquid at defined intervals to maintain meat mois

See how a fan-driven low-pressure zone draws smoke through an integrated channel into the cooki

See how an L-shaped smoker box with zoned burn control and water pan integration slows smolder

See how removable horizontal baffles redirect smoke below the cooking grate to solve uneven hea

See how a dual-fuel outdoor cooking station integrates a pellet smoker chamber and gas griddle

See how a rotatable refuel chute allows fuel addition without opening the lid, minimizing cold

See how a hollow skewer with apertures and mesh sleeve delivers smoke through food interiors, e

See how a removable shelf with segmented attachment points enables position changes and vertica

See how a ladder rack with support plate creates a flow plenum and bypass features to distribut

See how an integrated fan unit provides an alternative air-intake pathway in a kamado grill, en

See how nitrogen-agitated alcohol solvent immersion replaces cold air flow to achieve uniform f

See how a conduit with apertures directs smoke downward into beverages, eliminating glass-box e

Dual blowers, ducts, and outlet manifolds improve heat and smoke uniformity in pellet grills with a longitudinal burn pot assembly.

See how a lid with built-in smoke capsule and adjustable venting enables simultaneous basting a

See how a base cavity relocates heat and smoke accessories outside the oven chamber to preserve

Downward smoke flow through conduit apertures infuses filled drinks and food while reducing residue buildup and cleaning.

See how a dual-aperture oven floor integrates gas and non-gas energy sources with equidistant t

See how tangential air intakes and a twelve-vane straightening plate create uniform cyclonic ci

See how an adjustable heat deflector plate repositioned externally during operation enables pel

A removable combustible substrate module adds controllable smoke flavor in an electric countertop grill without a bulky stand-alone smoker.

See how a retrofit smoker box with adjustable mounting, perforated chimney, and gasket sealing

See how a gravity-fed smoker with external stack and smoke tunnel enables continuous fuel feed

See how a plenum box with deflector openings generates vortices to uniformize smoking chamber t

See how a merged griddle and stone-oven cooking station uses separate gas burners and heat shie

See how a modular grill body and support base nest for compact storage, integrate seating for o

See how vertical food suspension using ceiling hooks eliminates spillage during fuel addition,

See how a paddle wheel replaces auger feeding to prevent pellet jamming, maintain stable smoker

See how a valve arrangement and breather system enable one cooking apparatus to switch between

See how a fuel basket with variable-speed fan and heat tent enables precise combustion air cont

See how GPS geo-fence verification prevents remote ignition of outdoor cookers unless the user

See how a compact outdoor cooking station merges gas-fueled griddle and pellet smoker chambers

A rotating control cylinder and fan let an indoor smoker pause, evacuate, or generate cold smoke without stopping smoldering.

See how a semi-autonomous fluid-circulation system merges storage and cooking in one thermal co

See how a rotatable dual-component baffle structure controls gas flow to create high-intensity

See how an integrated fan unit provides an alternative air-intake pathway to automate temperatu

See how nested rotating inner and outer tubes with segmented combustion zones increase smoke su

A nitrogen-cooled freezing solvent tank freezes organic products uniformly, limiting freezer burn, drip loss, and temperature fluctuation damage.

See how ductwork extending from burn pot to racks uses Bernoulli and chimney effects to distrib

See how separate wood and chamber coils enable independent smoke generation and cooking tempera

See how a manual shutter assembly controls ambient air flow into the fire chamber to regulate w

See how a funnel-and-tube pot design uses steam convection to cook poultry, eliminating expensi

See how a movable partition and agitator mechanism prevent creosote deposition and pellet bridg

Cold trough surfaces can clog continuous freezers; local inlet heating prevents food sticking while fans maintain semi-fluidized transport.

See how feedback control and self-service automation maintain stable smoker temperature despite

Dimensional transformation flattens cylindrical sausages to eliminate airway occlusion hazards while maintaining production compatibility.

Adsorptive material on the fat layer removes metallic taste volatiles, preventing weight loss and shrinkage common in dry aging.

A smoker device uses a fan to move smoke from a base receptacle into a smoking chamber for edible substances.

A compact smoker plug fits a glass rim to deliver smoke directly into beverages.

Segmented modules and self-service pumping resolve labor intensity while maintaining cleaning ease for efficient spread application.

Segmented manifold entry points distribute shell component flow evenly, preventing off-centered filling and leakage in center-filled confections.

Phosphate buffers mediate between nitrites and flavorants to prevent chemical degradation, ensuring stable taste in reduced sodium cured meats.

Zeolite filters with 0.3nm to 1nm pores selectively remove carcinogenic PAHs from food smoking processes without compromising smoky taste.

Replacing solid flavor wood with wood oil reduces shipping costs and simplifies quality control during flavored wood pellet production.

Sugar syrup acts as a protective barrier during smoking, preventing fruit blackening and wilting while transferring smoke compounds.

Lipid combustion generates smoke for grill flavor ingredients, filtering toxic PAHs to ensure food safety compliance.

Dipping raw shrimp in 65 to 75°C water before freeze-drying prevents shrinkage and hard texture during rehydration.

Process isolates functional protein from meat trimmings using acid solubilization and alkaline precipitation.

A surrogate material detects smoke concentration changes to measure absorption levels in food products.

A smoke barrel uses an insulating spacer to isolate the smoldering heater from the combustible material feed path.

A modular air smoking device uses segmented heating elements to generate smoke while a dedicated purification system removes harmful contaminants.

A food smoker separates combustion from mixing chambers, guiding smoke via pipes to prevent clogging and ensure uniform flavor distribution.

A cold smoking apparatus blends filtered unconventional wood smoke with unfiltered hardwood smoke to impart flavor.

A lighting system adjusts light spectrum based on viewer presence to maintain illumination.

Recirculation channels redirect convection flow to reduce upper air intake, preventing flame formation while maintaining steady smoke production.

A smoker device directs smoke vertically toward hood walls using multiple outlets to prevent carbon residue contamination on food.

An auger advances wood pellets over a smoldering heater while a catalytic converter removes harmful emissions, enabling safe indoor operation.

A catalytic converter in the exhaust duct removes volatile organic compounds from smoke, enabling safe indoor operation without complex external venting.

Removing moisture via freeze-drying prevents temporal degradation of plasmalogen in ascidians stored at 35 degrees C for two months.

A portable negative draft inducing device uses a variable speed fan to create controlled airflow through offset smokers.

An ovenable container uses a protective sheet to separate food from salt during cooking.

A segmented rotary cooker cooler prevents steam leakage during product transfer by using a protected auger passageway between independent thermal zones.

A permeable conveyor system uses sequential water spray and air knife stations to remove surface oil from potato slices.

Soy cotyledon fiber hydrates and separates to mimic intact muscle grain, resolving the trade-off between manufacturing simplicity and texture quality.

Molding compressed raw and cooked shellfish meat creates binder-free jumbo lumps, eliminating costly manual labor.

A vapor infusion device uses a magnetized base and flexible membrane to hold consumables while introducing scented gas.

Sublimation reduces water content below two percent in co-deposited food components to resolve manufacturing simplicity versus consumer interest trade-offs.

A toroidal conductivity sensor measures electrical changes in a surrogate liquid to quantify smoke absorption levels.

Maillard reaction products in the oil matrix prevent fat oxidation and extend shelf life.