Seed Preservation By Coating TRIZ Cases
- Preparation of hydrophobic surfaces
See how fatty acid-based hydrophobic coatings prevent biofilm formation and microbial attachmen
- Protective Produce Coatings for Shelf Life and Dense Transport
Thin edible coatings reduce water loss and spoilage in produce, flowers, and plants, enabling denser transport with less refrigeration.
- Fatty Acid Glyceride Coating for Transparent Produce Protection
A transparent fatty acid glyceride coating protects produce from moisture loss, oxidation, and spoilage without refrigeration or bulky packaging.
- Cutin-Like Molecular Coatings for Agricultural Spoilage Control
Cutin-like polymer coatings form a transparent barrier that limits moisture loss and shields agricultural products from oxidation and pathogens.
- Microcrystalline Cellulose Coating for Dried Fruit Anti-Agglomeration
Applying a microcrystalline cellulose layer to dried fruit eliminates blocking during gravity feed handling without altering product taste or visual quality.
- Fatty Acid Ester Coatings from Crosslinked Polyesters
Depolymerizing cutin-derived polyesters creates protective films that extend shelf life without refrigeration or packaging.
- Edible Coating Composition for Fresh Harvest Products
Monoglyceride and fatty acid emulsions extend shelf life by reducing weight loss in coated fruits.