Meat/Fish Preservation By Heating TRIZ Cases
- Cephalopod Ink Sterilization via Two-Stage Heat Treatment
Two-stage heat treatment preserves coleoid cephalopod ink by combining pasteurization with high-temperature autoclave sterilization to ensure sterility.
- Two-Phase Airflow Drying for Co-Extruded Food Products
Segmented airflow phases reduce drying time by 33% while preventing collagen casing damage from over-coagulation in co-extruded food manufacturing.
- Frozen Fish Vacuum Packaging for Albumin Control
Vacuum packing frozen fish portions in flexible packaging prevents albumin release and maintains texture during autoclave sterilization.
- Food Thermal Treatment Lock Mechanism
Synchronized lock mechanism retains fragile food products in heat treatment water, preventing sticking and deformation during continuous thermal processing.
- Microwave Dehydration Near-Field Coupling Vacuum
A dielectric waveguide confines microwave radiation within the near-field region to deliver high power fields directly to the material.