相变原理在食品创新中的应用

TRIZ创新思维方法作为一种发明问题解决理论,可以协助技术人员发明创新,其中40个发明方法是最常用的创新工具之一, 该方法在诸多行业中已经得到应用,并取得了很好的创新成效。通过对40个发明方法中的第36个发明原理——相变原理的研究,分析其在气相、液相、固相之间转变的过程,以及在食品生产、加工、包装运输等方面的各类应用,期望能够为发明原理的实践提供理论参考,进一步推动TRIZ方法在食品创新方面的应用。

Application of Phase Change Principle in Food Innovation

TRIZ innovative thinking method, as an invention problem-solving theory, can assist technicians in invention and innovation. Among them, 40 invention methods are one of the most commonly used innovation tools,which has been applied in many industries and achieved good innovation results. Through the research on the 36th invention principle of 40 invention methods - phase change principle, its transformation process among gas phase, liquid phase and solid phase is analyzed , as well as various applications in food production, processing, packaging and transportation, hoping to provide theoretical reference for the practice of invention principle and further promote the application of TRIZ method in food innovation.