Meat/Fish Preservation Using Liquids TRIZ Cases
- Rotary screw blancher with fluid passage and fluid agitation
See how a solid imperforate wall with perforated auger sections eliminates panel removal, reduc
- Rotary Screw Blancher Fluid Passage for Easier Cleaning
A perforated wall section balances blancher fluid flow while avoiding panel removal, cutting cleaning labor, downtime, and product damage.
- Rotary Screw Blancher Wall and Auger Layout for Easier Cleaning
A solid wall, perforated passage, and tight auger clearance simplify blancher cleaning while reducing product damage and temperature gradients.
- Rotary Screw Blancher Wall Structure for Fluid Balance and Gentle Transfer
A segmented solid and perforated inner wall lets fluid pass between auger sections while limiting food damage, cleaning work, and temperature gradients.
- Nitrite-Free Cooked Ham Curing With Polyphenol Color Stabilization
Polyphenol injection replaces nitrites in cooked ham processing while maintaining cured color and microbiological stability.
- PAW Vacuum Packaging for Red Meat Color Retention and Shelf Life
PAW spray before vacuum packaging keeps red meat bright red, adds antibacterial action, and extends shelf life without complex gas control.
- Needle Carrier Pressure Control for Food Injection
Dynamic pressure control adapts injection force to local tissue density, ensuring uniform liquid distribution across non-uniform food products.
- Acoustic Pressure Shock Waves for Meat Carcass Sanitization
Replacing chemical sanitizers with acoustic pressure shock waves eliminates microbial mutation risks and harmful byproduct formation during meat processing.
- Food Degassing System with Inert Gas Reinjection
Vacuum pump eliminates incondensable gases to prevent oxidation, avoiding the need for chemical anti-rancidity additives.
- Non-Contact Food Mass Application via Pneumatic Entrainment
Pneumatic entrainment transports liquid masses with solid pieces through a flow channel, avoiding surface damage while ensuring uniform ingredient distribution.
- Rocker Chiller Baffle Assembly for Poultry Moisture Retention
Oscillating baffle assembly creates massaging action on poultry carcasses, enhancing moisture retention and chilling efficiency.
- Compartmentalized Marinator Drum for Simultaneous Chicken Piece Processing
An interior baffle divides a rotating drum into separate compartments, allowing simultaneous marination of different chicken pieces to reduce preparation time.
- Dip Tank Nozzle Agitation for Uniform Antimicrobial Coating
Submerged discharge nozzles agitate stacked poultry to prevent uneven coating and contamination risks in closed-loop recycling systems.
- Upward Illumination Inspection for Shrimp Vein Detection
An upwardly illuminated inspection station uses a water-filled trough and bottom-mounted lighting to make residual shrimp veins visible against the background.
- Needle Register Modular Plate Assembly for Rapid Replacement
Stacked perforated plates sandwich collared needles into a modular unit, eliminating complex individual fixation procedures.
- Glycine Alkaline Composition for Fish Desalting Quality
An alkaline glycine solution maintains fish structure and nutrients by preventing oxidation and reducing weight loss during desalting.
- Carbon Monoxide Meat Treatment for Natural Browning
A carbon monoxide treatment material with a carrier liquid controls saturation levels in meat products to inhibit microbial growth.