Abstract: Methods and apparatus for improving water usage in food processing are provided. One example food processing system generally includes a wash tank for containing at least a portion of first wash water and a water sprayer configured to spray a quantity of second wash water on a food product being removed from the wash tank, wherein at least a portion of the quantity of the second wash water sprayed by the water sprayer enters the wash tank and becomes the first wash water. One example method for managing wash water in such a food processing system generally includes determining a usable quantity (and/or quality) of the first wash water in the wash tank and automatically controlling a flow rate of the second wash water for supplying to the water sprayer based on the determined usable quantity (and/or quality) of the first wash water.

Abstract: Methods and apparatus for washing food products are provided. An example controller for controlling washing of a food product is generally configured to execute executable instructions to cause the controller to control generation of a silver ion solution in a wash stage, the generation including mixing components of the silver ion solution in the wash stage, and to control application of the silver ion solution to the food product in the wash stage. An example method of washing a food product generally includes generating a silver ion solution in a wash stage, the generating including mixing components of the silver ion solution in the wash stage, and applying the silver ion solution to the food product in the wash stage.

Abstract: Methods and apparatus for washing food products (e.g., round produce) are provided. An example apparatus for washing at least one item of round produce generally includes: an applicator configured to apply a first wash treatment solution to an entire exterior surface of the at least one item of round produce; and an opaque shroud configured to prevent light from impinging on the at least one item of round produce and the first wash treatment solution. An example method of washing at least one item of round produce generally includes applying a first wash treatment solution to an entire exterior surface of the item of round produce in a first wash stage while preventing light from impinging on the item of round produce and the first wash treatment solution in the first wash stage.

Abstract: Methods and apparatus for improving water usage in food processing are provided. One example food processing system generally includes a wash tank for containing at least a portion of first wash water and a water sprayer configured to spray a quantity of second wash water on a food product being removed from the wash tank, wherein at least a portion of the quantity of the second wash water sprayed by the water sprayer enters the wash tank and becomes the first wash water. One example method for managing wash water in such a food processing system generally includes determining a usable quantity (and/or quality) of the first wash water in the wash tank and automatically controlling a flow rate of the second wash water for supplying to the water sprayer based on the determined usable quantity (and/or quality) of the first wash water.

Abstract: Techniques and apparatus for microbial control of an interior of an enclosure in a processing facility are provided. An example apparatus generally includes an oxidant generator and an interlock. The oxidant generator is configured to generate an oxidizing agent in a gaseous state, removably fluidly couple to an interior of an enclosure of the processing facility, and distribute the oxidizing agent in the gaseous state to the interior of the enclosure when the oxidant generator is fluidly coupled to the interior of the enclosure. The interlock is operable to prevent generation of the oxidizing agent by the oxidant generator when the oxidant generator is not fluidly coupled to the interior of the enclosure.

Abstract: Methods and apparatus for improving water usage in food processing are provided. One example food processing system generally includes a wash tank for containing at least a portion of first wash water and a water sprayer configured to spray a quantity of second wash water on a food product being removed from the wash tank, wherein at least a portion of the quantity of the second wash water sprayed by the water sprayer enters the wash tank and becomes the first wash water. One example method for managing wash water in such a food processing system generally includes determining a usable quantity (and/or quality) of the first wash water in the wash tank and automatically controlling a flow rate of the second wash water for supplying to the water sprayer based on the determined usable quantity (and/or quality) of the first wash water.