Abstract: An apparatus for treating the atmosphere of a storage space for vegetable products with a volume greater than 200 m3, includes a contacting device having a packing; an injector configured to inject a liquid flow into the contacting device; and a circulator configured to circulate the storage atmosphere in the contacting device. The contacting device is configured such that the storage atmosphere is brought into contact with the liquid flow by circulation in the packing.

Abstract: The process includes a treatment step during which a liquid containing a biocidal and/or plant-protection product or a mixture of biocidal and/or plant-protection products is evaporated and injected into the internal atmosphere of premises, the liquid being evaporates at a temperature of less than 50° C., the product vapour concentration in the internal atmosphere of the premises being kept at greater than 10% of a saturation concentration of the vapour of said product in said atmosphere at said temperature for a saturation duration of greater than 12 hours.

Abstract: A modular flow monitoring package (MFMP) is provided for use in an additive delivery system. The MFMP may be manufactured as an add-on to be added to an existing additive delivery system, or may be incorporated into a cartridge or container structure. The MFMP includes a flow sensor for sensing flow of a base fluid and user actuator position sensors for sensing the position of one or more user actuated additive flow adjustment levers. A visual display, which may comprise an array of multi-color LED's may convey information to a user that is relevant to a user's use of the additive delivery system or the user's nutritional needs. Such information may include a current dosage of additive, being delivered, whether a recommended dosage of additive has been consumed, remaining life of a cartridge or supply of additive, and other data relative to health or performance monitoring.

Abstract: Sterilization is carried out by admitting a flow of sterilant fluid into a sterilization chamber through an inlet, emitting ultraviolet light into the chamber, receiving the ultraviolet light in a plurality of ultraviolet light detectors disposed at respective locations; and regulating the flow of the sterilant fluid responsively to signals from the detectors to achieve a desired level of the sterilant fluid in the chamber.

Abstract: A method for decontaminating articles having porous outer surfaces. The method includes providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed is selected such that the articles are disposed in the decontamination chamber for a predetermined period of time; providing a source of sterliant vapor, the source providing the sterilant vapor at a temperature within a predetermined acceptable temperature range and at a concentration within a predetermined acceptable concentration range; conveying a sterilant vapor from the source of sterilant vapor to the decontamination chamber; and exposing the articles to the sterilant vapor. The predetermined period of time and the predetermined acceptable concentration range of the sterilant vapor are selected such that the sterilant vapor does not penetrate the porous outer surfaces of the articles.

Abstract: Systems and methods for treating grain stored in a grain pile with ozone are effective for treating grain for toxins, insects, mold, and/or odor. A method according to embodiments of the invention involves monitoring at least one of temperature and odor at a plurality of aeration outlet locations spaced around the grain pile. When an abnormal temperature variance or odor is detected at one or more of the aeration outlet locations, a determination is made as to a problem location within the grain pile where a treatment of ozone should be applied, and a further determination is made as to how best to apply ozone to the problem location. Ozone is then applied to the problem location within the grain pile to minimize nascent problems in the grain pile. The ozone treatment may reduce molds and toxins.

Abstract: A method for the determination of the radical scavenging potential of a water, and includes determining the degradation of at least one reference substance in the water as a result of irradiation with UV light of at least one wavelength in the range of 100 to 350 nm, and a device for carrying out such determination with the aim of controlling a process for the oxidative treatment of water.

Abstract: A family of novel thermal processing and transfer media has been designed for optimized food and drink processing. These media composed solely of compounds approved to contact food, are essentially free of water, do not change state at any point in the process, remain corrosion-free throughout their useable life. While in combination with novel processing apparatus and methodologies, food and drink products requiring any heating, holding or cooling can be processed within the same equipment configurations essentially with no/minimal need for additional pressurization, the use of unheated modified atmospheres, in conjunction with these novel media, can be used to change or control the atmospheres within containers, especially polymer based containers, at specific locations within the processing cycle.

Abstract: A dispersal unit for use in treating perishable goods in a storage volume to control microbial growth, the dispersal unit comprising: a housing; an airflow passage in the housing; an impeller for driving a flow of air through the airflow passage; a support for supporting at least one replaceable cartridge in communication with the airflow passage; and a vapouriser for promoting vapourisation of a volatile antimicrobial active material in a cartridge supported by the support to release an antimicrobial vapour from the cartridge into the airflow passage to be entrained in the flow of air and expelled from the airflow passage into the storage volume.

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 invention relates to a method of coating fruit or vegetables, comprising the application of a composition comprising one or more abietic acid ester(s) or mixtures thereof, in combination with one or more terpene(s).

Abstract: An apparatus and method for tarpless fumigation of containerized cargo within a shipping container is disclosed. A portable fumigation containment door is installed in covering relation with main rear opening of a standard cargo container. Pneumatic cylinders are actuated to secure the door in place, and an inflatable gasket extending around the perimeter of the containment door and is inflated to create an airtight seal between the cargo container and the containment door. The door is provided with a series of connection ports for receiving fumigant injection and sampling lines necessary for performing the fumigation process.

Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.

Abstract: The present invention relates to the fungicidal, bactericidal and/or antioxidative treatment of foodstuffs, by means of formulations of essential oil in a dialkylene glycol.

Abstract: A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO2 and an optional inert gas by applying an electric field under conditions sufficient to generate non-thermal plasma. The fresh appearance of meat or seafood is maintained for a longer time by storing them in a container with the MAP gas.

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: The present invention provides a beverage preservative system comprising a pimaricin-cyclodextrin complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.

Abstract: An apparatus and method for tarpless fumigation of containerized cargo within a shipping container is disclosed. A portable fumigation containment door is installed in covering relation with main rear opening of a standard cargo container. Pneumatic cylinders are actuated to secure the door in place, and an inflatable gasket extending around the perimeter of the containment door and is inflated to create an airtight seal between the cargo container and the containment door. The door is provided with a series of connection ports for receiving fumigant injection and sampling lines necessary for performing the fumigation process.

Abstract: A crisper drawer for postponing postharvest produce deterioration having a drawer housing that substantially defines the size and shape of the crisper drawer and fits within a residential refrigerator. A chamber within the drawer housing is cooled by the refrigerator. An ozone generator provides gaseous ozone to the chamber, and an ethylene scrubber reduces levels of ethylene in the chamber. An ozone level control with the ozone generator controls ozone levels.

Abstract: A method for sanitation and preservation of foodstuffs includes the following steps. A container containing a foodstuff is provided. A non-thermal plasma is introduced to an interior of the container. The container is sealed.

Abstract: Common allergenic foods are made hypoallergenic with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for oral delivery of a medicament or vitamin are also provided.

Abstract: Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided into a plurality of areas, with different areas having different allowed actions that can be taken on the food product, different rules and/or procedures for persons who are allowed entry, and/or different levels of cleanliness. The food processing facility includes a plurality of separate rooms individually, atmospherically and structurally isolated from each other for processing the food product, each including separate single food processing machines lines of series connected food processing, air handling systems, drain systems and/or often-used supplies and tools.

Abstract: A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert.

Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.

Abstract: An apparatus and method for tarpless fumigation of containerized cargo within a shipping container is disclosed. A portable fumigation containment door is installed in covering relation with main rear opening of a standard cargo container. Pneumatic cylinders are actuated to secure the door in place, and an inflatable gasket extending around the perimeter of the containment door and is inflated to create an airtight seal between the cargo container and the containment door. The door is provided with a series of connection ports for receiving fumigant injection and sampling lines necessary for performing the fumigation process.

Abstract: Aeration drying and disinfecting grain crops in bulk and pretreating seeds includes passing through a bulk of grain crops and seeds disinfecting and drying agents including an ozone and air mixture and surrounding air, subdividing the disinfecting and drying agents into a plurality of streams spaced from one another in a vertical direction, and passing the streams at different heights through levels located at corresponding heights of the bulk of grain crops and seeds transversely in a substantially horizontal direction.

Abstract: Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce.

Abstract: A method includes producing a flowing sheet of comminuted foodstuff and then exposing the flowing sheet of material to a processing fluid in at least one of the major surfaces of the sheet. The transverse dimension of the flowing sheet of material may be generally equal to a dimension of the foodstuff pieces making up the comminuted foodstuff. The processing fluid may enter the sheet of material through one or both of the opposing surfaces used to form the sheet. Discrete openings may be formed through a wall of material used to form one of the major surfaces of the flowing sheet of material, and the processing fluid may be applied through such discrete openings. The processing fluid may also be applied through a porous and permeable material included in, or making up, a wall used to form one of the major surfaces of the flowing sheet of material.

Abstract: Disclosed is a method for producing treated meat having a predetermined proportion of water in a container. The method includes treating meat that has lost water content through evaporation with an agent capable of killing bacteria together with an amount of water, wherein the amount of water corresponds to the amount of water that is lost through evaporation. The method provides meat being treated with a bactericidal agent as well as also providing meat with the predetermined amount of water for packaging.

Abstract: Systems and methods for antimicrobial injection in a web packaging pasteurization system are provided. A pressurized mixture of pasteurizing medium and at least one antimicrobial agent is applied to the surfaces of a food product. According to a preferred embodiment, the at least one microbial agent is injected into and thereby mixed with the pressurized supply of pasteurizing steam prior to its discharge into a pressurized chamber and application to the food surfaces. Preferably, the mixture is introduced into the pressurized chamber at an inflow rate and vented from the chamber at an outflow rate that is slower than the inflow rate such that the pressure in the chamber increases to increase the temperature of the mixture to an effective temperature for killing bacteria.

Abstract: Methods and systems for treatment of grain for toxins and/or odor utilize a storage container having a grain storage space and an aeration floor that allows air to flow through the aeration floor into the grain storage space. Ozone (mixed with air) is supplied to the grain through the aeration floor under positive pressure, whereby ozone is forced through the aeration floor into a lower portion of the grain storage space. After an initial treatment time, the initial treatment time allowing for the ozone to reduce toxins and/or odor in a lowermost portion of the initial quantity of grain an effective or desired amount, a lowermost portion or a lower treated portion of the grain in the grain storage space is removed, and new grain is added on top of the grain in the grain storage space, all while continuing to supply ozone through the aeration floor under positive pressure.

Abstract: Methods and systems for treatment of grain in a storage container using ozone may be used for treating grain for toxins, insects, mold, and/or odor. Downdraft methods for applying high concentrations of ozone to grain in a storage container treat grain without generating ozone-related objectionable odors or with generation of only minimal ozone-related objectionable odors. A method for downdraft ozone treatment of grain with minimal generation of ozone-related objectionable odors involves providing a negative air pressure at a bottom of a volume of grain in a storage container. A high ozone concentration is generated in air above an upper surface of the volume of grain. The ozone is drawn down into the volume of grain using the negative air pressure for a treatment time sufficient to effectively treat the grain without causing significant ozone-related commercially-objectionable foreign odors in the grain.

Abstract: Systems and methods for treating grain stored in a grain pile with ozone are effective for treating grain for toxins, insects, mold, and/or odor. A method according to embodiments of the invention involves monitoring at least one of temperature and odor at a plurality of aeration outlet locations spaced around the grain pile. When an abnormal temperature variance or odor is detected at one or more of the aeration outlet locations, a determination is made as to a problem location within the grain pile where a treatment of ozone should be applied, and a further determination is made as to how best to apply ozone to the problem location. Ozone is then applied to the problem location within the grain pile to minimize nascent problems in the grain pile. The ozone treatment may reduce molds and toxins.

Abstract: The present invention relates to a process for washing and sterilizing food products, particularly vegetables. The process comprises the following steps: (a) treatment of the food products by ultrasounds, ultraviolet rays and micro filtering; (b) treatment of the food products under ozone atmosphere, ultraviolet rays and micro filtering; (c) treatment of the food products by ultraviolet rays; and (d) dewatering and drying the food products under controlled atmosphere. The present invention further relates to an apparatus for carrying out the above process.

Abstract: A method for maintaining produce in a near “just harvested” state during transport in a truck trailer by limiting the formation of Ethylene, scrubbing the atmosphere to remove any that does form, and by exhausting the atmosphere of any residual Ethylene. The system will also limit the amount of Oxygen and Carbon Dioxide to preset limits, and exhaust the excess.

Abstract: System and method for applying an antimicrobial agent, such as acidified calcium sulfate (ACS), to unpackaged meat products, in order to eliminate or reduce existing food borne bacterial pathogens and to prevent their growth when the meat products are stored. A conveyor transports unpackaged meat products to a spray chamber having nozzles positioned above and below the conveyor and meat products. The conveyor can be a wire conveyor having wires having a thickness so that they can support the food items, which can be eight to ten pounds, while being small enough so that the they do not block ACS solution sprays from the bottom nozzles, or do so to a negligible degree. The lower nozzles spray ACS solution through apertures of the conveyor and onto at least the bottom surfaces of the unpackaged meat products. The solution is sprayed with a sufficiently high pressure and sufficiently small drop size so that the ACS solution penetrates into tissues of the unpackaged meat products.

Abstract: The present invention provides an apparatus and method for cooking French fries without cooking oil. The apparatus relies on high pressure inert gas at high temperature as the cooking medium. The inert gas acts both as a heat transfer medium to cook the potatoes, and as a protective atmosphere to prevent charring and oxidation of the potatoes.

Abstract: The system, method and apparatus involves the control of microbiological contamination of food processing equipment such as a commercial freeze dryer using oxidation gases. An oxidative gas generator such as a REME system produces low levels of ozone, vaporized hydrogen peroxide and other oxidative gases. These compounds act as anti-microbial agents and systematically inactivate bacteria, viruses, yeast and mold in the air and on surfaces around and inside the food processing equipment.

Abstract: A procedure to control pests in fruits without damaging the quality of the fruit by exposing the fruit to a high phosphine concentration at low temperature during an extended period of time.

Abstract: As shown in FIG. 1 there is one embodiment of a fumigation apparatus in the form of a module (8) including a panel (10) which can be positioned in or at an opening of an enclosed space in use to define a fumigation chamber. Fumigant inlet means in the form of an orifice (12) are arranged in the panel (10) to allow a flow of a fumigant directly into the fumigation chamber. A nominal number of mixing fans, in this case two fans (16) and (18), thoroughly circulate gases within the fumigation chamber when operating. The module (8) includes a system control box (14) linked to the fumigant delivery orifice (12) and valve system which functions to control the flow of toxic gas into the fumigation chamber. The panel (10), when positioned in use, is secure against the passage of fumigant and gases by means of an inflatable rubber seal (22) which is located around a lip edge perimeter of the panel (10).

Abstract: Method and apparatus for sanitizing a foodstuff (100) contaminated with mycotoxins. The method comprises the steps of: placing the foodstuff (100) inside a reaction chamber (20), generating an aeriform fluid comprising ozone and conveying the aeriform fluid, feeding it into the reaction chamber (20) to degrade at least part of the contaminant mycotoxin molecules, checking the temperature of the inactivation reaction. The apparatus (1) comprises means for the generation of an aeriform fluid comprising ozone (3), a reaction chamber (20) intended to contain a foodstuff (100) contaminated with mycotoxins, means for conveying the aeriform fluid to the reaction chamber (20) and means for controlling the temperature (5) inside the reaction chamber (20).

Abstract: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt.

Abstract: A method and apparatus for applying aerosols of chemical formulations to a stored crop is described. The aerosol may be generated by any suitable means using thermal aerosol generators or “cool” aerosol generators. The improvement is the use of the crop storage facility air in the generation of the aerosol and, or the cooling of the aerosol. An important use of the invention is the application of CIPC to stored potatoes.

Abstract: The present invention relates to a method for inhibiting bacterial growth in liquid media by means of ozone containing gas flow, whereby a liquid medium at ambient temperature is passed by a finely divided gas stream containing ozone, the liquid medium is passed to dwell time space while being mixed to provide complete mixing between liquid and ozone, whereupon the liquid medium is degassed to eliminate excess of ozone dissolved therein.

Abstract: The present invention provides an ozone emitter, which can continue to emit ozone gas for a long time, which can continue to exert effective detergent and bactericidal action due to ozone gas for a long time, and which is easily portable, a method and equipment for producing the ozone emitter, and a method for utilizing the same. The ozone emitter is provided in such a manner that ozone gas is filled into a container which is obtained by forming an ozone gas impermeable film material in a container shape, wherein the film material is provided with a number of fine permeable pores through which molecules of ozone gas can permeate.

Abstract: A manufactured dry ice product containing ozone entrapped or absorbed on said dry ice. The dry ice product can be used to chill and preserve food products and provides the added benefit of ozonation of the food product to kill bacteria. Novel processes for ozonating liquid and solid CO2 are provided.

Abstract: The invention relates to solutions containing acidic compositions that have a pH of less than 1, are non-caustic to human tissue and are safe for human ingestion. These compositions may be used as the sole or major component of solutions such as cleansers, pharmaceuticals, food preservatives and disinfectants. The acidic compositions may be used in medical, industrial, military and household applications. The invention also relates methods of administering and using the acidic compositions of the invention.

Abstract: A fresh vegetable foodstuff such as fruit, vegetables, grains or nuts is treated to reduce microbial contamination (UV-C irradiation, preferably in a CO2 atmosphere, preferably at ?1 to +4° C.) and/or to induce protective phytoalexins (UV-A, UV-B and UV-C irradiation) and/or to destroy aflatoxins (UV irradiation, primarily UV-C). A modular system can be readily adapted to different foodstuffs. It can include treatment modules and support modules (e.g. for cleaning elements of the treatment modules, providing them with controlled environments, and controlling the input of foodstuffs so they are susceptible to treatment).

Abstract: The present invention generally describes a method and apparatus that can be used to significantly reduce the microbiological load of temperature sensitive foods and supplements. The active gaseous components of the system are carbon monoxide and ozone which is continually applied under a constant pressure, humidity, and temperature in a sealed room. The continuous gas flow containing carbon dioxide and oxygen is modified by using a tuned corona discharge generator and further modified by passing the gas stream through the ozone conversion module (OCM). The resultant gas flow contains a ratio of CO2/CO/O3 at a ratio of 15:5:1 which is extremely toxic to most yeast, molds, and pathogenic bacteria. The product being treated is typically exposed for several hours to this flowing gas mixture which is also held at a relative humidity of 98 to 100%. The temperature of the sealed treatment room is also held at a cool temperature between ?5° and 15° C. to minimize damage to the temperature sensitive food product.

Abstract: An apparatus and method for providing treatment to a continuous supply of food product using a vacuum process includes compartments for receiving, treating and expelling food products that are delivered to the apparatus on a continuous basis. The compartments have different pressures therein and in a preferred embodiment are separated from each other within the apparatus to treat the food product on a continual basis, as opposed to a batch-by-batch basis.