Tea Extraction TRIZ Cases

See how an airtight seal traps vapor during rapid tea chilling, preventing aroma loss and flavo

See how adaptive process scheduling with pressure, ultrasonic energy, and temperature control m

See how an integrated outlet channel in the container handle eliminates apparatus contact, enab

See how a merged lid and receptacle design uses a perimeter recess and central well to control

See how a universal cartridge holder with movable outlet ports accommodates both standard and c

Gravity guides cold-brew effluent toward the pedestal center without squeezing the filter bag, limiting harsh oils and acids in the beverage.

Multiple flow paths and valves shift espresso water from low-flow pre-wetting to higher-flow extraction for consistent flavor.

See how periodic heating activation and programmable brewing parameters reduce standby energy w

Selective heating melts frozen beverage contents for controlled flavor, potency, temperature, and single-serve dispensing.

See how a brewing module uses lateral guide tracks and retrieval means to securely hold and eje

See how a thin disposable inner pipe nested in a high-strength outer pipe enables cost-effectiv

See how a universal cartridge holder with adjustable outlets enables single-machine brewing of

See how a portable brewing system integrates mesh filtration, manual agitation, and heating to

See how an automatic chai brewer uses separate water and milk containers with timed dispensing

See how a microcontroller-driven brewing chamber with conical hatch and rotating filter automat

See how vibration mixing and peeling-based capsule opening enable complete powder dissolution i

See how high-pressure brewing and rapid beverage cooling shorten air contact time to reduce tea

See how a separately-formed guard element in the filtrate volume prevents filter encroachment,

See how an automated tea brewing device uses steam pre-treatment, recirculation, and agitation

See how a movable brewing chamber with lateral capsule opening eliminates piercing needles, pre

See how a curved pedestal concentrates brewed effluent toward the center, enabling natural drai

See how centralized brewing with nitrogen-sealed cold storage and point-of-dispensing heating m

See how an invertible lid with integrated well contains wet tea bags, prevents condensed water

See how a motor-driven rotating inlet nozzle prevents channeling in coffee cartridges, ensuring

See how upstream and downstream pushers assist cartridge removal after extraction, preventing s

See how a fluted cartridge expands laterally under heat and pressure to maintain open filtrate

Cold-water powder clumping can leave residue; capsule vibration and mixing streams improve dissolution before clean beverage dispensing.

See how a kitchen appliance uses steam generation and condensation to create brewing pressure,

See how a peripheral flange valve deflects under centrifugal pressure to control beverage flow

See how vertical guide tracks and return means enable secure capsule retention and simple eject

See how dynamic vacuum-level adjustment maintains cohesive coffee flow during extraction to min

See how a filter basket and closeable filter enable consistent cold brew flavor extraction acro

See how a slidable hollow member with cavities and sealing enables rapid tea cooling without ov

See how a standpipe in the outlet chamber forces beverage flow around an obstruction to control

A peeling-open capsule and vibration-assisted mixing improve cold beverage dissolution while minimizing residue and cross-contamination.

Back pressure valves regulate brew and makeup water without pumps, enabling fast on-demand iced tea with precise dilution and additive mixing.

A movable cartridge holder places the activation button on top when closed, improving sealing, fluid introduction, and user operation.

A side-and-bottom filter layout shortens water flow paths in beverage capsules, limiting powder compaction and channeling for more even extraction.

A flexible projected filter creates a compartment for the piercing element, preventing tears, powder leakage, and clogging in beverage capsules.

A protruding inlet-wall section guides piercing through harder capsule materials without added thickness, preserving flow uniformity and beverage quality.

A tilting cartridge holder and cover enclose the beverage chamber for secure brewing while improving cartridge loading, cleaning access, and ejection.

Adaptive process accelerators and staged brewing let automated espresso systems maintain coffee quality while lowering barista and machine costs.

Cold storage with nitrogen preserves brewed beverage freshness, while on-demand line heating enables consistent hot or cold dispensing.

A standpipe and ribbed outlet chamber redirect foam and liquid flow to control bubble size, reduce splashing, and improve beverage consistency.

A rotating inlet nozzle redirects hot water inside the coffee cartridge to prevent channeling, improve extraction uniformity, and reduce bitterness.

A movable outlet and adaptive holder geometry let one beverage machine handle different cartridge types while maintaining proper flow and authentication.

Lowering tea juice pH below 4.0 via acidulation suppresses carbon dioxide generation, preventing package bursting from internal pressure buildup.

Water-dispersible biopolymers with high Trouton ratios modify tea beverage viscosity to reduce perceived astringency.

Optimizing the weight ratio of 2-methylbutanal against linalool and geraniol solves insufficient floral scent in solid tea compositions.

Automated agitation and precise temperature control reduce manufacturing time while improving extraction quality compared to manual methods.

A black tea product uses a compacted insoluble base loaded with extracted soluble solids to achieve rapid infusion.

A caffeine and polyphenol composition enhances alertness through synergistic interaction.

Acidic extraction with ethyl acetate removes regulatory hazards while maintaining phyllodulcin stability.

Reduced pressure distillation isolates tea aroma and theanine extracts, which blend with baijiu to resolve insufficient aroma balance in traditional tea wines.

Valine addition restores umami balance in low-catechin green tea while suppressing retort odor from heat sterilization.

Steam distillation extracts floral aroma molecules from tea juice, preventing thermal degradation during processing.

Surface-only moisture application prevents dusting while microwave energy reduces treatment time and energy consumption.

Brewing tea with controlled pH and sugar concentration yields a microbiologically stable syrup that preserves authentic flavor without added preservatives.

Complexing agents bind catechins to lower astringency while maintaining physiological effects and storage stability.

MCT lipid binding makes hydrophobic cannabinoids water soluble in steepable tea, preventing oil separation.

A beverage assembly uses a rigid second ingredient body to control liquid interaction timing.

A portable delivery device injects nitrogen gas into unpressurized beverages to create creamy foam.

Transgenic plant material expressing alpha-amylase reduces slurry viscosity, eliminating jet cooking and secondary enzyme additions to lower processing costs.

Polysaccharides stabilize powdered green tea extract compositions by suppressing hue changes during long-term storage.

Controlled vacuum flow reduces heat loss during extraction, maintaining target temperatures while improving flavor quality and commercial speed.

Tea leaves replace grain substrates to eliminate gluten while maintaining fermentable sugar levels for alcohol production in beer alternatives.

Enzyme extraction boosts amino acids while removing catechins to reduce bitterness in tea beverages.

Segmented column extraction isolates bitter and umami components to eliminate energy-intensive concentration steps.

Potassium sorbate addition during dilution prevents precipitation and clouding while ensuring microbial preservation.

Frozen deoxygenated coffee beverage preserves flavor through nitrogen purging and solid-state storage.

Reducing water content in beverage concentrates minimizes acid dissociation reactions, preventing flavor degradation during extended storage periods.

Optimized powdered composition enables conventional spray-drying of high-sugar instant milk tea without complex split-stream processing.

Forming a microemulsion of sorbic acid with polysorbate prevents precipitation and ensures optical clarity.

Optimized water concentrate with controlled hardness and ion levels improves beverage taste and nutritional value without additives.

Neutral pH potassium extraction maintains vivid green color and prevents sedimentation in instant tea.

Extraction removes alcohol from fermented tea while preserving probiotics in a solid gummy matrix for consistent dosing.

Segmenting concentrate into individual capsules eliminates manual measurement while the paraffin coating prevents shell interaction during storage.

A process recovers volatile tea aroma compounds using a low-water gas phase and condensation or adsorption steps.

Adjusting the weight ratio of RebD or RebM to catechin compounds suppresses bitter notes while maintaining sweetness continuity.

A cultured savoury base uses extraction and fermentation to isolate glutamate, IMP, and GMP from plant sources.

Adjusting the RebD and RebM ratio to catechins reduces astringency while maintaining physiological effects.

Packaged beverage formulations use beta-cyclodextrin inclusion complexes to stabilize non-polymer catechins.

Dissolving sorbic acid in an oil-based ingredient prevents precipitation and maintains clarity in preserved beverage syrups.

Simultaneous microwave heating in a multi-cavity forming device creates self-supporting coffee tablets, bypassing slow manual homogenization steps.

Segmented nonporous and porous zones control liquid penetration, extracting essence while protecting ingredient freshness.

A tea extract coloring agent removes volatile essence to create a natural food additive.

Volatile aroma compound mixture inhibits fungal growth in tea beverages, replacing synthetic sorbates to maintain clean label standards.

A multistage pressure extraction method forces water through tea beds at varying pressures to enhance constituent recovery.

Oleosomes replace synthetic oil and emulsifiers to ensure physical stability and whitening capacity without artificial additives.

Composite grain extracts protect Matcha aroma during heat sterilization while ultra-fine powder prevents grainy mouthfeel.