Embodiments of the present disclosure relate generally to systems and methods for combing ozone and water to deliver ozonated water in a rinse stream. The ozone rain pan finds particular use for rinsing food products traveling along a conveyor line with ozonated water.

Food packaging material comprising a polymeric material and a natural antioxidant. The natural antioxidant may be extracted, isolated and/or derived from plant material. A method for forming a food packaging material is also provided, comprising forming a mixture comprising a natural antioxidant and a polymeric resin and processing the mixture to form a food packaging material.

A food preserving method is a method for preserving food using a food film (34A), (34B). The food film (34A), (34B) has a surface which has a plurality of raised portions (34Ap), (34Bp). The two-dimensional size of the plurality of raised portions (34Ap), (34Bp) is in a range of more than 20 nm and less than 500 nm when viewed in a direction normal to the food film (34A), (34B). The method includes bringing the food into direct contact with the surface.

A food preserving method is a method for preserving food using a food film (34A), (34B). The food film (34A), (34B) has a surface which has a plurality of raised portions (34Ap), (34Bp). The two-dimensional size of the plurality of raised portions (34Ap), (34Bp) is in a range of more than 20 nm and less than 500 nm when viewed in a direction normal to the food film (34A), (34B). The method includes bringing the food into direct contact with the surface.

Smokers can enclose smoking subjects for production of trapped smoke with limited airflow. Optimal airflow rates and resulting smoking effects can be achieved through smokers. If a smoker has approximately 60 cubic inches volume, four 2-millimeter holes at an air inlet point achieves desired airflow and oxygen consumption in typical fills and cooking temperatures. Smokers include a lid or other seal or access point to permit placement and enclosure of smoking materials. A cover extends from the smoker to prevent entry of foreign material. Smokers are useable with conventional grills and may be shaped to sit on grill racks without blocking desired airflow by grill components or smoking materials. Smokers may include a detachable handle for safer handling and heating.

According to an aspect of the present inventive concept, this and other objects are achieved by a lighting system (100) for illuminating an article (112) comprising: a lighting device (102) arranged to emit light (103) towards the article (112), wherein a spectrum of the emitted light (103) is controllable. The lighting system (100) further comprises a controller (104) configured to control the lighting device (102) responsive to detection of presence or movement of an object (110) within a detection zone (108) associated with the article (112). The controller (104) is configured to: control the lighting device (102) to emit light (103) having a first spectrum in response to absence of an object (110) or movement of an object (110) within the detection zone (108), and control the lighting device (102) to emit light having a second spectrum in response to presence of an object (110) or movement of an object (110) within the detection zone (108). The light having the first spectrum presents, in at least one wavelength interval, a lower power than the light having the second spectrum. Moreover the light having the first spectrum and the light having the second spectrum provide a corresponding level of illumination of the article (112).

According to an aspect of the present inventive concept, this and other objects are achieved by a lighting system (100) for illuminating an article (112) comprising: a lighting device (102) arranged to emit light (103) towards the article (112), wherein a spectrum of the emitted light (103) is controllable. The lighting system (100) further comprises a controller (104) configured to control the lighting device (102) responsive to detection of presence or movement of an object (110) within a detection zone (108) associated with the article (112). The controller (104) is configured to: control the lighting device (102) to emit light (103) having a first spectrum in response to absence of an object (110) or movement of an object (110) within the detection zone (108), and control the lighting device (102) to emit light having a second spectrum in response to presence of an object (110) or movement of an object (110) within the detection zone (108). The light having the first spectrum presents, in at least one wavelength interval, a lower power than the light having the second spectrum. Moreover the light having the first spectrum and the light having the second spectrum provide a corresponding level of illumination of the article (112).

The utility model discloses an EEFIT-based electromagnetic wave energy conducting equipment, having an enclosure, a skeleton, main emission sources, conveying devices and a PLC. The skeleton is arranged in the enclosure, the main emission sources are arranged on the skeleton, the conveying devices are arranged beside the main emission sources, and the conveying devices are electrically connected with the PLC. Each conveying device has a conveyor belt and limit rods. Two limit rods are arranged on each conveyor belt. The limit rods are respectively driven by two independent stepping motors. The EEFIT-based electromagnetic wave energy conducting equipment has the advantages of wider application range, more functions and lower cost, can be applicable to the irradiation of common or fragile materials, and can handle the materials on the same equipment according to different references. The manufacturing and maintenance costs are lower, and the failure rate is smaller as well.

A method of treating meat includes the steps of applying hemoglobin to the meat and pressure treating the meat by application of pressure to the meat at sufficiently high pressure and for a duration of time sufficient to rupture the cell walls of at least some microorganisms present in the meat. The method preserves the natural color of the meat, while eliminating pathogens and bacteria in the meat.

A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.