Seed Preservation By Heating TRIZ Cases

See how melting sweetener at elevated temperature binds grain without oven drying, cutting ener

A heat-set sweetener binds grains without baking or drying, cutting energy use while delivering uniform toasted flavor and texture.

Heated sweetener sets on cooling to bind grains and create uniform toasted granola without baking, cutting time and energy use.

Multiple steam injection points with real-time feedback keep almonds at 85-100°C, cutting pathogens while preserving quality.

Pre-cooked rice and dehydrated ingredients are packaged for 8-minute microwave finishing with fixed water addition and consistent starch quality.

Fine particle reduction by homogenization, microfluidization, or wet milling turns oat residue into a stable dispersion with smoother mouthfeel.

Segmented bolt-coupled steam chambers with reinforcement ribs prevent deformation under high-pressure steam.

A method for roasting food products using a moist atmosphere to inactivate microorganisms while maintaining texture.

Radio-frequency volumetric heating reduces moisture in rice germ without thermal degradation, extending shelf life while maintaining vitamin content.

Mechanical pressing of boiled plant husks extracts heavy metals and pathogens without chemical additives, ensuring high fiber purity.

Steam injection nozzles and a screw conveyor condition almond kernels, reducing flour waste and energy consumption during flake production.

Superheated steam cooking prevents grain popping during preparation, ensuring consistent hardness and appearance quality.