Abstract: The gas generating device according to the invention comprises a basin-like main container containing a solid chemical reagent substance, and an auxiliary container, arranged at the interior of the main container, containing a liquid chemical reagent substance.The main container is closed at its top by a cover lid in such a manner as to permit the outflow of gas generated at its interior. The gas generating device is accomodated at the interior of a storage or transport receptacle formed by a stack of superposed crates of fruits or vegetables, enclosed in a gas-tight wrapping of suitable plastic sheet material.

Abstract: The growth of harmful fungi on fresh fruits and vegetables is inhibited by maintaining them in a modified atmosphere including carbon monoxide, carbon dioxide, oxygen and nitrogen.

Abstract: Horticultural crops may be stored in an acidic aqueous liquor at a temperature not exceeding about room temperature wherein the pH of the liquor is sufficiently low and the storage conditions are adequately starved of molecular oxygen to retard spoilage of the stored product. Following termination of the storage, the stored product is preferably at least partially neutralized at a temperature of between about 40.degree. and 60.degree. F. with a neutralizing agent to raise the pH of the stored product. When green horticultural crops are thus stored and thereafter boiled, a strong green coloration is produced and green pigments can be separated by solvent extraction.

Abstract: An oxygen and carbon dioxide absorbent comprising (A) a particulate substance wherein the particles of a hydrous alkali substance are covered with separator particles, (B) iron powder and (C) an electrolyte and a process for storing coffee by using the same is disclosed.

Abstract: A process for simultaneously preparing both open-core and closed-core apples for cold storage includes subjecting a batch of such apples in a sealed chamber to a treatment in a pressurized bath of CaCl.sub.2 solution and selectively reducing and increasing the pressure of the atmosphere in the chamber to effect penetration of the solution in desired quantities into both types of apples.

Abstract: A hollow vessel of unglazed terra cotta pottery which, when moistened, keeps the temperature of a salad below room temperature when it is removed from the refrigerator to the dining table for comsumption. Leftover salad, even when impregnated with salad dressing, may be stored in this vessel in the refrigerator for several days, without losing either its crispness or its flavor.

Abstract: A storage container containing a freshness keeping agents for vegetables and fruits, consisting essentially of a particulate composition which contains at least two components selected from the group consisting of zeolite, bentonate and activated carbon. The freshness keeping agent absorbs ethylene gas, etc. generated from vegetables and fruits, thereby preventing them from overripening, softening, etc.

Abstract: There is provided a method for preservation of horticultural products in freshness by circulation of the atmosphere surrounding these products and removal of ethylene from it on the outside of the storage chambers, consisting in removing ethylene by catalytic combustion. Combustion of ethylene is carried out advantageously in the presence of platinum catalyst, obtained by impregnation of active aluminum oxide of specific surface area of about 200 m.sup.2 /g with a 0.05-0.5% solution of chloroplatinic acid followed by drying and heating in the stream of air at the temperature up to 550.degree. C. Ethylene combustion is carried out advantageously in the presence of platinum catalyst additionally activated by impregnation with oleic acid at the temperature of 60.degree.-80.degree. C., slow heating in the stream of nitrogen up to the temperature of 400.degree.-450.degree. C. for 2 hrs, followed by heating in the stream of air at the temperature 500.degree.-550.degree. C.

Abstract: A method of processing fresh cherries which renders them storable, whereby the cherries are immersed in an aqueous storage solution containing an edible bacteriostatic acid and dissolved sugar. Sweetened cherries may be produced by draining stored cherries of this storage solution, and reimmersing them in a syrup prepared by increasing the sugar concentration of the storage solution.

Abstract: Perishable food and like comestibles are preserved and/or rejuvenated by the placement of such products, together with a moisture pod preferably isolated from direct physical contact therewith, into a container constructed of a substantially air-tight moisture impervious but readily cold permeable material, sealing the container, and subjecting the sealed package to conditions of refrigeration.

Abstract: A closable container in which is enclosed brominated carbonaceous molecular sieve having micropores within the range of 4 to 6 Angstrom units in diameter and a method for prolonging the shelf-lives of green perishable foods and flowers by the use of said container.

Abstract: The present disclosure is directed to, in its preferred and illustrated embodiment, both an apparatus and method which prevents postharvest decay, maturation and senescense. The apparatus is a structure which contains adsorbing and oxidizing materials which include activated carbon, finely ground to have a surface area of not less than 1450.0 square meters per gram, potassium permanganate impregnated by drying onto an activated alumina extrudate pellet or carrier, a molecular seive having a surface area of note less than 350.0 square meters per gram and a silica gel having a surface area of not less than approximately 850.0 square meters per gram.One form of the apparatus is placement of granulated or particulate ingredients in cavities of a molded or extruded plastic framework open on two faces and covered by a heat sealed filter media having air-exposed pores of about 300.0 microns or larger to enable airborne particles and vapors to pass into the cavities.

Abstract: A novel adsorbent for ethylene prepared by contacting an active carbon with at least one metal substance selected from the group consisting of copper, iron, cobalt, nickel, and their salts in the presence of nitric acid; heating the same at a temperature of 150.degree. to 900.degree. C. in an atmosphere of inert gas and thereby to obtain the adsorbent containing 0.01 to 20% by weight of said metal(s) therein.

Abstract: An adsorber for removing carbon dioxide is connected to a substantially sealed food storage chamber for scrubbing the storage chamber atmosphere. When the adsorber becomes loaded with carbon dioxide, it is connected to an external atmosphere inlet and an external atmosphere outlet for purging the adsorber with fresh air. Previously scrubbed storage chamber air is introduced into the purged adsorber prior to reconnecting it to the storage chamber so that high oxygen content fresh air is not introduced into the storage chamber.

Abstract: A method and apparatus for application of sprout-inhibiting chemical agents to surface-sprouting produce. Liquid sprout-inhibiting chemical such as isopropyl N-3 chlorophenylcarbamate (CIPC), either without solvent or with a relatively small amount of solvent, is atomized at a temperature less than 250.degree. F. to form an aerosol of liquid particles. The aerosol is preferably formed in a fogger having a cylindrical mist chamber in which ultrasonic resonance nozzles atomize the chemical agent. A tangentially introduced air flow and a helical baffle plate in the mist chamber cause centrifugal separation and leave smaller particles near the center of the mist chamber. A chamber contains a supply of sprout-inhibiting chemical and also collects chemical agent of such large particle size that it has been separated from the aerosol. A thermostatically controlled heater located in the sump warms the sprout-inhibiting chemical in the sump to a temperature above ambient but below 250.degree. F.

Abstract: To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more than two mils thick, the atmosphere within the packages is modified to comprise at least about 25% oxygen by volume, at least about 3% carbon monoxide by volume, and the balance substantially all molecular nitrogen, and the packages are then sealed. The permeability should be sufficient to prevent the carbon dioxide concentration from rising much above 20% by volume, and to prevent the oxygen concentration from falling much below about 2% by volume.

Abstract: A bridge of particulate and ground food, feed and inorganic substances, such as soybean meal, corn meal, flour, cement and the like in a storage vessel is broken by reducing the internal pressure of the vessel and introducing inert gas under pressure of from atmosphere to up to 10 kg/cm.sup.2 to impart impact for breaking the bridge of the particulate and ground substances. After discharge of the particulate and ground substances from the storage vessel, the matter sticking to the internal walls of the vessel can be removed by again reducing pressure and giving impact of introduced atmosphere or pressurized gas. Further, the internal pressure of the closed storage vessel is reduced prior to injecting fumigant gas and thereafter by introducing inert gas the internal pressure is brought to normal pressure to improve fumigation of the substances.

Abstract: The storage life of citrus fruit, such as lemons, oranges and grapefruit, is extended and their resistance to deterioration upon exposure to air is improved by subjecting them to controlled or modified atmospheres (CA) consisting essentially of carbon dioxide, carbon monoxide, oxygen and nitrogen.

Abstract: A method of treating an agricultural product, including the steps of placing the product within a storage container; providing a forced air supply to the container; introducing a gaseous chemical into the container, the particular chemical being selected for minimal sorption of the chemical by the product; and circulating the air and chemical mixture within the container through the product at a low rate of flow, utilizing the forced air supply, for a time sufficient to evenly distribute the chemical throughout the product volume. The rate at which the air is circulated is less than approximately 0.006 cfm/bu and is preferably maintained approximately between 0.0015 cfm/bu and 0.0008 cmf/bu. Hydrogen phosphide (phosphine) gas generated from aluminum phosphide is preferred as the chemical when the process is used for fumigation, but other gaseous fumigants exhibiting a low rate of sorption by agricultural products may also be used.

Abstract: The invention provides a method for fumigating grain stored in bins by the gravity penetration method comprising applying methyl-bromide and liquid CO.sub.2 to the upper layer of grain stored therein wherein the liquid CO.sub.2 is applied to said upper layer of grain through a conduit having an inner cross-sectional area at least about twelve times as great as the cross-sectional area of the outlet.

Abstract: Precooked fruits or vegetables are prepared by a process wherein the fruits and vegetables are cooked to their centers at a temperature below the temperature at which sloughing of the surface tissue would occur if the fruits or vegetables were cooked to their centers at that temperature, i.e below about 81.degree.-83.degree. C. Following the cooking procedure the fruits or vegetables are heated in air and are then preserved.

Abstract: The treatment of rice polish by drying into a specific moisture content so that the rice polish is stabilized and resists deterioration for long periods of time even when stored without refrigeration. The moisture content ranges from 5.8 to 8.0 grams of moisture/100 grams of fat free solids which corresponds to a single molecular layer of water (a mono layer film) on each rice polish particle. This minimizes both fatty acid development and oxidative rancidity.

Abstract: An oxygen absorbent comprising at least one alkaline earth metal sulfite, at least one ferrous compound and free water is disclosed.

Abstract: A process of packaging a solid gas evolving product by filling a plurality of pouches with the product, partially sealing each pouch mouth by a heat seal to leave a relatively small tortuous passage for the escape of gas from the product, transferring the pouches to a storage chamber containing oxygen at atmospheric conditions of temperature and pressure, storing the filled pouches in the chamber until substantially all of the gas capable of evolving from the product has evacuated the pouches, removing the pouches from the storage chamber and thereafter hermetically sealing the pouches against oxygen containing atmosphere by completely sealing each tortuous passage.

Abstract: A long term storage system comprising:Conduit means for supplying an inert gas;A plurality of long term storage containers adapted to be filled with an atmosphere of said inert gas and a fluid flow pathway serially interconnecting said conduit means with said long term storage containers for providing a continuous or intermittent supply of said inert gas thereto.

Abstract: A process for the ammoniation of straw and other plant materials containing lignocellulose with a dry matter content of at least 60%, utilizing anhydrous ammonia, preferably in liquid form. The plant material is covered by a gas impervious material and ammonia is added in excess of the amount needed for optimal irreversible nitrogen binding, preferably from 20-35 kg NH.sub.3 /ton dry matter, without application of external heat and pressure. The ammonia impregnated material is left at ambient temperature for at least 10 days, whereafter it is vented and ready for use. The preferred use of the ammoniated straw is as an animal feed.

Abstract: This invention relates to the method and device of preserving vegetables in fresh condition for a long period of time using highly absorbent material such as processed pulp cotton which is capable of preventing the formation of dew from water emitted by the vegetables and an amount of preservative sufficient to prevent the propagation of primary bacteria within the container, preferably with preservative and means to separate the vegetables from the absorbent material.

Abstract: Frozen foodstuffs are defrosted under an atmospheric pressure between about 2 atm. and 5 atm. using a liquid or gaseous environment at a defrosting temperature, thereby retaining the cellular structure, texture and appearance of the foodstuffs during defrosting. When the liquid is water, the foodstuffs may be maintained under pressure by immersing them to a depth in excess of 10m, while the medium is preferably a non-oxidizing gas or a gas capable of excluding atmospheric oxygen, preferably carbon dioxide, nitrogen, helium or argon. The defrosting temperature is preferably provided by internal heating of the foodstuffs, e.g. by high frequency dielectric heating, inductive heating or resistive heating.

Abstract: Dried and comminuted hop strobiles are mixed with an inert inorganic adsorbent, such as bentonite, and pressed to form cubes, slabs, pellets etc. which may be stored in containers under vacuum or in an inert gas atmosphere. The addition of the adsorbent improves the storage life of the pressed hops in terms of preserving the bitter substances, and further accelerates the disintegration of the pressed hops during wort boiling.

Abstract: Rigid containers, such as metal cans, for use in hermetically packaging roasted coffee products are coated internally with an aroma solvent (e.g. glycerides, waxes, silicones, etc.) which is effective to dissolve and partition a broad range of aromatics. This effects an aroma partition between the headspace in the sealed, coffee-containing can and the coating which retards staling and/or oxidation of the coffee aroma within the sealed can. The pick-up of aroma by the coating may also increase the amount of aroma retention within the opened container during an extended in-use period.

Abstract: In a method of sweetening or mellowing onions, onions are first peeled and sliced, and the slices are then placed in the pouch. A liquid, which preferably comprises vinegar, a vinegar and water mixture, or water is then applied to the pouch, after which the pouch may be placed in the liquid retaining envelope. The moistened pouch having the onion slices received therein is then refrigerated from between about 24 hours and about 2-3 days, after which the onion slices are removed from the pouch for use.

Abstract: A method of improving the shelf life of cut leafy vegetables wherein the cut vegetables are treated with an aqueous chlorine bath, dried to remove adhered water from said bath and enclosed in a sealed, evacuated package of a flexible sheet material having specified gas and moisture permeabilities; and the resultant produce, are disclosed herein.

Abstract: A hermetically sealed food system is provided which includes a container, a special low moisture precooked rice, a seasoning ingredient containing a hygroscopic material such as hydrolyzed vegetable protein. The precooked rice component is dried to a low moisture content such that it is rendered sufficiently hygroscopic so that it will prevent any substantial increase in the amount of moisture in the seasoning ingredient.

Abstract: A process for maintaining a mixture of liquified gases in a uniformly-dispersed state by subjecting the liquified gases to at least periodic vibration. The process is especially useful for maintaining as a uniform mixture, an inert fluid and up to a few percent, by total volume, of oxygen for periodic delivery to a storage compartment containing fresh perishable comestibles to prevent the degradation of the comestibles.

Abstract: The preservation of metabolically active matter such as fruit, vegetables, meat, fowl, shrimp, fish, other food, cut flowers, cuttings, foliage plants and the like is disclosed, characterized by storage at controlled and correlated conditions of hypobaric pressure, temperature, humidity, air circulation and air exchange. A non-deleterious gas such as air is humidified by contacting it with heated water from a supply, and then the humid air is passed through, and when advisable, recirculated and/or rehumidified within a storage chamber containing the metabolically active matter. The relative humidity is maintained within the range of about 80 to 100% and the pressure is maintained continuously or intermittently at a selected value at least slightly higher than the vapor pressure of the water in the stored commodity.

Abstract: The freshness of fruits, vegetables and cereals can be retained by storing or transporting these foods in the presence of a minor amount of calcium peroxide.

Abstract: 1. The method of preserving mature, but less than fully ripe, fruit .Iadd.which produces ethylene and is ripened thereby, .Iaddend.comprising enhancing the rate of diffusion of ethylene from the fruit by storing the fruit at a subatmospheric pressure in the range of 100-400 mm. Hg-.Iadd.absolute .Iaddend.in a continuously moving stream of water saturated air having a normal 21% O.sub.2 content, said stream continuously flushing ethylene, as it is diffused, away from the vicinity of the fruit.