Protein Composition From Eggs TRIZ Cases

See how a moveable cover alternates between covering and uncovering collection openings to reco

See how laser-based egg opening replaces mechanical smashing to reduce liquid loss and shell co

See how an integrated egg cracker and separator fits within a container lid, enabling cracking,

See how a venturi system uses airflow and shock waves to pulverize brittle eggshells while pres

See how a detachable separating grate enables easy cleaning, material selection, and adjustable

A scalloped rotating disk and fixed guide cam support the cracker shaft midpoint to prevent bowing and keep egg breaking aligned.

Venturi shock waves and pressure gradients pulverize brittle eggshells while preserving elastic membranes for cleaner recovery.

Separate egg white and yolk cooking pans remove the shell from the process, cutting peeling time, mess, and prep before dicing.

Irregular molds and yolk splitting let pre-cooked eggs keep a grill-fried look, cut waste, and support rapid reheating with lower contamination risk.

Cavitation in a recirculating fluid separates eggshell membranes continuously, reducing waste and preserving collagen for extraction.

Automatic sensing flags dropped eggs, unbroken shells, and broken yolks to expose systematic egg breaker faults early.

High pressure extrusion stabilizes follistatin against gastric juice while preserving biological activity.

Twin screw extrusion of egg white and starch overcomes poor expansion and texture issues inherent in animal protein snacks.

Ohmic heating pasteurizes liquid egg white while vacuum deaeration removes dissolved oxygen to prevent aerobic bacteria growth.

Rotating drum cooking replaces steam tunnels to create natural striations in pet food without sacrificing production efficiency.

Diafiltration of egg albumen concentrates proteins while removing lipids and water, overcoming inefficient traditional isolation methods.

Controlled two-stage hydrolysis reduces allergenicity by 100 times while preserving nutritional quality.

Preliminary cooling slows bacterial kinetics, enabling rapid pasteurization at 50-55°C for two to five hours while preserving foaming properties.

Ultrafiltration removes sulfur compounds and minerals that cause gelling, yielding heat-stable protein for sports drinks.

Ultrafiltration separates small molecules from lycopene, creating a colorless ingredient that enhances taste without off-flavors.

Spinning vegetable protein with alginate creates aligned fibers that resolve the contradiction between production efficiency and realistic tissue texture.

Repeated freezing and thawing exposes ovalbumin epitopes for targeted enzymatic hydrolysis, reducing allergenicity without thermal damage to egg proteins.

Acidified egg yolk mixtures separate into water-soluble and precipitated lipophilic fractions through gravitational settling.

Enzymatic hydrolysis produces neutral-flavor egg protein isolates that replace dairy additives to deliver lactose-free gel textures.

Segmented heating controls protein denaturation to form soluble aggregates, resolving the trade-off between gel strength and solubility without additives.

Microfiltration separates egg components without chemical reagents, reducing contamination while maintaining ingredient integrity.