Abstract: A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.

Abstract: Vitamin C is one of the nutrient for which health claims are allowed. Tomato is, after onion, the most produced and consumed vegetable in the world. It is also for a number of country a very important crop. Increasing vitamin C in tomato can have major health impact. Vitamin C can be increasing with light during the growth of tomato. Disclosed are more practical solutions to increase the vitamin C during transport or storage, simplifying the process and allowing a better logistic in the tomato food chain.

Abstract: The present invention is about turning the gaseous envelope that encoats, protects certain arthropods from their external environment against them. It teaches to apply radiation to the arthropods body in order to dysfunction the exacting geometry needed to maintain this protective envelope. This absorbed radiation thus makes the arthropod vulnerable to pesticides and other chemical agents. It also interferes with the arthropods ability to adequately breathe through their plastron covering by forcing it to increase its rate of metabolism via this absorbed radiation.

Abstract: A meat-aging apparatus is disclosed. The meat-aging apparatus comprises: a photographing unit for photographing meat stored in the meat-aging apparatus; an illumination unit for irradiating light to the meat; a storage unit for storing recipe information for aging the meat according to the type or state of the meat; and a processor for determining the type or state of the meat on the basis of a photographed image, and controlling the illumination unit to irradiate light to the meat according to the recipe information corresponding to the determined type or state of the meat in order to age the meat.

Abstract: A method for rapidly aging a beverage in dry conditions may include removing a cork covering from a bottle plugged with a cork, wherein the bottle houses a volume of the beverage; applying a spring return device to the cork to prevent the cork from pushing into the bottle during aging; placing the bottle into a bag and sealing the bag; placing the bagged bottle into a pressure vessel; pressurizing the pressure vessel and allowing the bagged bottle to age within the pressure vessel for a desired period of time; depressurizing the pressure vessel; and removing the bottle from the pressure vessel and from the bag.

Abstract: A system to control the conditions of an aging room, also known as a conditioned space, for products in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pressure of the products being dried, thereby controlling the amount of and rate of water or water vapor loss of the products and, therefore controlling its quality, the system also including target controls, a thermoelectric cooler and lighting controls.

Abstract: An appliance includes a temperature control system, a light source, and a spectrometer. The spectrometer works in conjunction with the light source to obtain a measured value of a foodstuff. The measured value is at least one of an absorbance value, a transmittance value, and a reflectance value. The measured value from the foodstuff is compared to a reference value for the foodstuff.

Abstract: Provided are a system, method(s), and apparatus for automatically harvesting mushrooms from a mushroom bed. The system, in one implementation, may be referred to herein as an “automated harvester”, having at least an apparatus/frame/body/structure for supporting and positioning the harvester on a mushroom bed, a vision system for scanning and identifying mushrooms in the mushroom bed, a picking system for harvesting the mushrooms from the bed, and a control system for directing the picking system according to data acquired by the vision system. Various other components, sub-systems, and connected systems may also be integrated into or coupled to the automated harvester.

Abstract: Methods and systems for making and bottling a juice containing beverage in sealed containers are disclosed. The systems and methods may be performed without using heat-based or pressure-based pasteurization, and yet are still safe to consume and have a commercially viable shelf-life.

Abstract: Systems and methods for treating unwashed fruit with fruit bloom that provide a first ultraviolet (UV) energy with one or more flashes using a first set of one or more flash lamps to a first surface of each of a plurality of blueberries and provide a second UV energy with one or more flashes using a second set of one or more flash lamps to a second surface of each of the plurality of blueberries. The system determines a fruit bloom level associated with the plurality of blueberries after provision of the first and second UV energies and determines an adjustment to a parameter of at least one of the first and second UV energies based on the fruit bloom level. The system provides UV energy with the adjusted parameter to a subsequent set of blueberries to remove microorganisms from the blueberries while retaining fruit bloom.

Abstract: The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307).

Abstract: The present invention provides a wafer product decorating apparatus comprising a laser, a collimator, at least one galvanometer driven mirror, and an aspheric scan lens, the apparatus being positionable relative to the wafer product to be decorated wherein the apparatus is configured to provide a laser beam having a spot size of from 100 to 750 ?m in diameter on the surface of the product to be decorated and a substantially flat focal plane, characterised in that the focal plane has a depth of field of from 5 mm to 20 mm and that the focal plane of the laser beam is from 5 mm to 30 mm above or below the surface of the product to be decorated. The invention also provides a process for decorating a wafer product.

Abstract: A system to control the conditions of an aging room for food in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pressure of the food stuff being aged, thereby controlling the “aging” of the food stuff and its quality.

Abstract: Ultraviolet radiation is directed within an area. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration.

Abstract: The present application disclosed a method for sterilizing flexible containers using a flexible container sterilizing arrangement. Such containers may comprise bags, pouches, or similar containers. The method comprises moving container material, using a conveying arrangement of the flexible container sterilizing arrangement, through an entry port into a housing of the flexible container sterilizing arrangement. The entry port is formed by a container-material sterilizing device.

Abstract: A physical method for maintaining the freshness of vegetables and fruits via the technology of the optical signal and optical signal generator are disclosed. By adopting the computer programmable pulsed scanning signal generator, it controls the light-emitting device mounted with red, green and blue light sources group to generate optical signal with pulsed or pulsed periodical scanning combined spectrum. The optical signal irradiates the fresh-cut fruits and vegetables preserved in the storage assembly at room temperature or at controlled temperature and humidity. By regulating the optical signal with periodical pulsed spectrum or pulsed scanning spectrum or periodical pulsed scanning combined spectrum, the irradiated vegetables and fruits obtain photon energy needed in light reactions of photosynthesis from the lighting environment of artificial optical signal which is in bright and dark periodic variation.

Abstract: Ultraviolet radiation is directed within an area. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration.

Abstract: A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

Abstract: An electrical discharge plasma reactor system for inactivating one or more pathogens in a liquid. The reactor system includes a reactor chamber configured to hold the liquid, a silver discharge electrode and a non-discharge electrode disposed within the reactor chamber such that the two electrodes are in spaced, conductive communication when the liquid is inside the reactor chamber, and a power supply connected to at least one of the discharge and non-discharge electrodes and configured to induce the discharge electrode to generate plasma to at least partially inactivate one or more pathogens in the liquid.

Abstract: A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent.

Abstract: A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging (b) packaging followed by UHT. Additional birch sap products having extended shelf life are also disclosed and claimed.

Abstract: Disclosed herein is an apparatus for treating food products, such as any species of meat (beef, pork or lamb) and ground beef, being transported in a fluid, such as carbonic acid liquid carbon dioxide, at a pressure sufficient to maintain the carbon dioxide as a liquid.

Abstract: A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment. The UV unit and the ozone unit may be reversed so that the food product is first treated with the ozone and then subjected to the UV germicidal irradiation treatment.

Abstract: A fluid steriliser comprising a fluid duct having a UV transmissive wall providing a surface area for irradiation, wherein the cross section of the duct is between 1×10?4 m2 and 5×10?2 m2 and the thickness of the duct defines the depth of fluid flow adjacent the UV transmissive wall of no more than 50mm; a source of UV radiation arranged to irradiate fluid flowing in the duct through the UV transmissive wall such that the UV radiation incident on fluid in the duct has a UV power density; a plurality of mixing stages configured to provide turbulent flow in the fluid and spaced apart along the length of the duct wherein the segments of the duct between the mixing stages are arranged to provide flow adjacent the UV transmissive wall; a flow control means arranged to control the linear speed of fluid flow along the duct based on the length of the duct and the UV power density so that at least 300 Joules of UV energy per square metre of the surface area for irradiation is provided to the fluid during the dwell tim

Abstract: A method for separating fat particles from lean particles. The method includes providing a mixture comprising a fluid, fat particles, and lean particles; introducing the mixture to an inlet of a chamber, wherein the chamber has an upper outlet and a lower outlet distal to the inlet; irradiating the mixture with UVc energy as the mixture is transferred through the chamber; allowing particles less dense than the fluid to be carried out from the chamber through the upper outlet; and allowing the particles more dense than the fluid to be carried out from the chamber through the lower outlet.

Abstract: A method and a system for producing a change in a medium. The method places in a vicinity of the medium an energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The energy modulation agent has a normal predominant emission of radiation in a first wavelength range outside of a second wavelength range (WR2) known to produce the change, but under exposure to the applied initiation energy produces the change. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent.

Abstract: A fluid treatment apparatus for sterilizing drinks comprises an elongated tubular duct (110) and an elongated UV light source (111) extending longitudinally along the duct (110). The fluid flows longitudinally along the duct (110) in a thin annular low passage (114) which extends around the UV light source (111). A mixing device (112), disposed between adjacent longitudinal portions of the duct (110), diverts the fluid from a first portion of the passage (114) through fluid mixing means (113, 116) in the device (112) and returns the mixed fluid to a second portion of the passage (114). Micro-organisms in the fluid flow are killed as they come close to the light source (111). The mixing device (112) mixes the flow and returns it to the flow passage (114). A plurality of mixing devices along the duct (110) increases the likelihood that microorganisms receive a sufficient lethal dose of UV radiation.

Abstract: An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with UV light with wavelengths in the range of about 200 to about 800 nanometers. The powder may be conveyed into the light chamber with a vibratory conveyor. The irradiated mushroom powder has an elevated Vitamin D2 level of at least 14,000 IU/gram.

Abstract: The present document describes a process for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from the processes.

Abstract: The present disclosure provides devices for reducing the microbial load on objects (e.g., edible plant matter). In certain aspects, the devices include a UV light source and at least a portion of a tumbler composed of a UV light transmissive material. Aspects of the invention also include methods for reducing the microbial load on an object using a UV light source.

Abstract: A birch sap beverage having an extended shelf life and process for the manufacture thereof in which a birch sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging (b) packaging followed by UHT. Additional birch sap products having extended shelf life are also disclosed and claimed.

Abstract: A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent.

Abstract: An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. A mushroom slurry of comminuted or pulverized mushrooms or mushroom parts and liquid, such as water, is passed under a UV light source and subjected to one or more pulses of UV light. The slurry may be conveyed to the UV light source by a vibrating conveyor. After UV light exposure, the treated slurry may be dried and ground into a powder, or the treated slurry may be filtered and the insoluble portion may be dried and ground into a powder. The irradiated mushroom powder has a mass fraction of Vitamin D2 of at least 2500 IU/gram of powder, and more preferably at least 20,000 IU/gram of powder. Irradiated mushroom powder may be incorporated into consumable food product for humans or animals, and/or may be incorporated into topical preparations for cosmetic use.

Abstract: A maple sap beverage having an extended shelf life and process for the manufacture thereof in which a maple sap is adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging or (b) packaging followed by UHT. Additional maple sap products having extended shelf life are also disclosed and claimed.

Abstract: A method for separating fat particles from lean particles. The method includes providing a mixture comprising a fluid, fat particles, and lean particles; introducing the mixture to an inlet of a chamber, wherein the chamber has an upper outlet and a lower outlet distal to the inlet; irradiating the mixture with UVc energy as the mixture is transferred through the chamber; allowing particles less dense than the fluid to be carried out from the chamber through the upper outlet; and allowing the particles more dense than the fluid to be carried out from the chamber through the lower outlet.

Abstract: Methods of processing four-legged animals are described. The methods comprise contacting a carcass of an animal, after exsanguination, with a microbiocidal solution, and/or contacting at least one raw meat product and/or at least one processed meat product derived from the carcass with a microbiocidal solution. Each microbiocidal solution is, independently, comprised of: water having a bromine residual derived from (a) (i) at least one bromine source, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer; (b) (i) at least one alkali metal bromide, and/or at least one alkaline earth metal bromide, and (ii) at least one alkali metal hypohalite and/or at least one alkaline earth metal hypohalite; or (c) a mixture or combination of one or more of (a) and/or (b); the bromine residual in each (a), (b), and (c) sufficient to provide microbiocidal activity.

Abstract: The present document describes an apparatus, and processes for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from the processes

Abstract: Devices and methods for preserving food are provided. The device comprises a container configured to contain the food, a photocatalyst layer disposed in the container, a light source attached to the container, and a coil configured to receive radio waves or electromagnetic radiation and provide an electric current to the light source, the coil being attached to the container.

Abstract: A method for producing lean beef, tallow, and lean finely textured beef (LFTB). The method includes combining a mixture of fat particles that are a majority of fat and lean particles that are a majority of lean beef with a fluid, wherein a density of the fluid is greater than a density of the fat particles; collecting the fat particles separate from the lean particles by causing the fat particles to rise in the fluid; emulsifying the fat particles into an emulsification containing solids; heating the emulsification to destroy microorganisms and render the fat into tallow; separating the solids from the tallow, wherein the solids produced are lean finely textured beef (LFTB); and treating the separated lean particles with supercritical carbon dioxide, and producing lean beef of about or greater than 90% fat content, wherein the fat particles and the lean particles are separately treated to reduce microorganisms.

Abstract: A method for sterilizing fruits and vegetables includes irradiating a surface of fruits and vegetables with UVA, while the surface of the fruits and vegetables is in contact with chlorine water containing sodium hypochlorite having a chlorine concentration of 5 ppm or more. According to the method for sterilizing fruits and vegetables, the fruits and vegetables can be quite efficiently sterilized by chlorine water having a quite low concentration, that is 5 ppm or more, slightly higher than that of tap water. Further, multiplication of bacteria in the sterilized fruits and vegetables can be effectively prevented, while a residual chlorine concentration in the sterilized fruits and vegetables is significantly reduced.

Abstract: Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking the dough; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. Also disclosed is a bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and a device for implementing the method.

Abstract: A display for supporting produce generating ethylene gas as the produce ripens includes a surface for supporting the produce, a blower positioned in communication with the produce to move a gas containing at least a portion of the ethylene gas from the produce and an ethylene scrubber positioned in communication with the produce and in a flow path of the gas. The ethylene scrubber removes the at least a portion of the ethylene from the gas. The display does not include a refrigeration system such that a life of the produce is lengthened without use of refrigeration.

Abstract: An apparatus and method for increasing Vitamin D content in mushrooms irradiates the mushroom(s) for a duration of up to six seconds with one or more pulses of light with wavelengths in the range of about 200 to about 1000 nanometers. The light is emitted by an electric glow discharge lamp, such as a xenon lamp, that emits ultra-violet light. The intensity of the light is such that after irradiation the mushrooms have a Vitamin D2 content of at least about 400 IU/84 g of mushrooms, which is 100% Daily Value of recommended Vitamin D for human consumption.

Abstract: A pomegranate sprout preparation is disclosed. Methods of producing pomegranate sprouts and pomegranate sprout preparation as well as food or feed products comprising same are also disclosed.

Abstract: A biogenic silica from a plant material such as rice hulls, rice straw and so forth containing a significant amount of silica for use as an anti-caking agent, excipient or flavor carrier. When the plant material is certified as organic, the silica may also be certified as organic. The plant material is ground and the silica may be concentrated by carbon reduction through enzymatic treatment or burning. In some instances an antimicrobial treatment of the silica may be beneficial.

Abstract: A process for sanitizing objects is comprised of the steps of: (1) contacting the object with a dry fog in an enclosed sanitization zone wherein the dry fog is comprised of droplets having a diameter of 4-5 microns and wherein the droplets comprise an aqueous solution of a sanitizing agent for a time sufficient to produce a substantially dry sanitized object and a residual amount of dry fog; (2) removing the substantially dry, sanitized product from the enclosed zone while simultaneously removing the residual dry fog and passing the residual dry fog through a treatment zone whereby unreacted sanitizing agent is removed from the dry fog. The disclosed process yields substantially dry sanitized objects that do not require rinsing with water.

Abstract: A decrease in the biological activity of the proteins and hormones present in milk, which have been implicated in certain cancers, is accomplished by exposing the hormones and proteins to ultraviolet irradiation of at least 5,000 joules/m2.

Abstract: The use of humic acids, zeolites, magnesium oxide beads and other mineral-containing materials in the activation of ethanol, alcoholic beverages and water is disclosed. Consumption of the energized liquids can have therapeutic benefits. The activated ethanol can be further used with neutral red dye and ultraviolet (UV) light illumination to indirectly enhance the environmental energy absorption properties of other liquids, including drinking water and of mineral containing materials. Mineral activated ethanol can similarly be used with neutral red dye and UV illumination to enhance the alternative cellular energy (ACE) pathway of an individual.

Abstract: The present disclosure employs two principles: The first principle consists of producing a great and sudden decompression which causes a great and sudden expansion of the gases present in the cytoplasmic and organelle liquids of the contaminative organisms, thereby causing the death of the contaminative organisms. This process can be accomplished at low temperatures near the freezing points of the liquids to be treated, thereby preserving all the molecules of the nutrients that get lost with the higher temperature used in the pasteurization process. The second principle consists of subjecting the liquids to be treated, conformed in droplets or fine sprays, to great linear or rotatory accelerations, or both, which can reach up to 1,000 times the gravitational acceleration on Earth's surface, through frontal, tangential or oblique shocks. These shocks have lethal effects on the cell membranes, organelles and, mainly, cytoskeleton and organelle architecture of the contaminative organism cells.

Abstract: A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent.