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.