Proteins Working-Up By Texturising TRIZ Cases
- Plant-Based Protein Extrudate Sorting for Fibrous Consistency
Unstable extrusion can produce inconsistent fibrous pieces; sensor-guided separation and sorting classify irregular cuts for controlled reprocessing.
- Poultry-Plant Food Processing With Grinding, Wet Extrusion, and Milling
Grinding poultry material to 5 mm, wet extrusion, and colloid milling help use bones and connective tissue while improving texture and reducing microbial load.
- Continuous High-Shear Processing for Protein Fibrous Products
Controlled pressure, temperature, and mechanical energy guide continuous high-shear processing for consistent fibrous protein products and simpler scale-up.
- Continuous Marbled Food Production With Adjustable Injection Nozzles
Adjustable nozzles inject secondary mass flows into a base mass continuously, replacing manual steps while preserving customizable marbling patterns.
- Rotating-Core Extrusion Die with Fixed Male Divergent Support
See how a fixed male divergent channels material and absorbs thrust, preserving rotating-core coaxiality during food extrusion.
- Plant-Based Fish Analog Layering for Realistic Texture and Flaking
Undulating plant-based layers are stacked and angled-sliced to mimic fish texture, appearance, and cooking-time flaking.
- Meat Structured Protein Products via Low-Temperature Phase Separation
Phase separation of denatured plant protein and polysaccharide forms fibrous, crosslinked structures below 100°C without extrusion.
- Frustoconical Extrusion Die for Protein-Rich Food Fibration Control
A coaxial frustoconical channel and rotatable inner member adjust shear and fibration while keeping protein-rich, water-rich extrusion compact.
- Black Soldier Fly Protein Hydrolysate for Bitter-Taste Control
Peptidase treatment and heat inactivation produce digestible black soldier fly protein hydrolysate while addressing bitter taste and off-flavors.
- High-Moisture Cheese Fiber Formation for Juicy Meat Substitutes
Controlled pH, turbulent mixing, and metal cation addition create high-moisture cheese fibers with improved texture for meat substitutes.
- Two-Stage Heating Process for Uniform Fibrous Meat Analogues
A two-stage process heats protein batter in separate ranges, then cools it to form stable, fibrous meat analogue pieces.
- Cheese-Based Alginate Fiber Formation for High-Moisture Meat Substitutes
A high-water cheese mixture uses alginate precipitation and metal cations to build long fibers with improved texture for meat substitutes.
- Vegan Cheese Extrusion for Homogeneous, Stretchable Products
Twin-screw extrusion improves homogeneity, stretchability, and meltability in vegan cheese.
- Textured Fava Bean Protein Extrusion for Cooking Resistance
Low-moisture extrusion aligns fava protein fibers for stronger, cooking-resistant texture.
- Bottom-Up Cultivated Meat Bio-Inks to Overcome Mass Transfer Limits
Separate muscle and pre-adipocyte cultures combine in hydrogel bio-inks for direct 3D printing of marbled meat.
- Chlorella-Soy Protein Extrusion for Reduced Beany Flavor
This case combines 5–20 wt% chlorella with soy protein before extrusion to reduce beany flavor in textured vegetable protein.
- Plant-Based Food Extrusion With Variable Cooling Die Fiber Alignment
A variable cooling die and post-extrusion marination improve fiber appearance, juiciness, and tenderness in high-protein food.
- Twin-Screw Extrusion of Protein Food Material for Fibrous, Chewy Texture
A twin-screw extruder controls heat, pressure, and die swelling to create anisotropic voids and meat-like texture.
- Plant-Based Meat Composition With Encapsulated Fat for Meat-Like Texture
This case combines plant proteins, fat particles, and a glucose-based matrix to mimic meat structure while reducing saturated fat.
- High-Moisture Vegetable Protein Extrusion for Stable Fibrous Texture
Rapeseed-legume extrusion improves fibrousness and firmness while limiting core flow.
- Clean-Meat Extruder Sealing Device for Consistent, Leak-Free Extrusion
This case shows how resilient sealing edges close piston-barrel gaps for consistent clean-meat extrusion and lower contamination risk.
- Rice Flour Soy Protein Extrusion for Soft, Elastic Meat-Like Texture
Controlled extrusion balances firmness and elasticity, helping soy protein retain a meat-like texture after cooling.
- Plant-Protein Meat Composites with Blood-Derived Flavor and Nutrition
Texturized plant protein gains flavor, texture, and nutrition through blood-derived components.