A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A system and apparatus for ripening produce is disclosed. The apparatus comprises a chamber having a plurality of walls integrally coupled to a floor, and a lid configured to be coupled with the chamber at an upper end thereof. A top surface of the floor comprises a plurality of first flanges extending therefrom. Each first flange is positioned adjacent to each other and a first set of grooves is formed between adjacent first flanges. The top surface of the floor also comprises a plurality of second flanges extending therefrom. Each second flange is positioned adjacent to each other and a second set of grooves formed between adjacent second flanges. The first set of grooves intersect the second set of grooves and each intersecting groove forms a grid. At least one of the plurality of walls and the lid include an aperture extending therethrough.

A system and apparatus for ripening produce is disclosed. The apparatus comprises a chamber having a plurality of walls integrally coupled to a floor, and a lid configured to be coupled with the chamber at an upper end thereof. A top surface of the floor comprises a plurality of first flanges extending therefrom. Each first flange is positioned adjacent to each other and a first set of grooves is formed between adjacent first flanges. The top surface of the floor also comprises a plurality of second flanges extending therefrom. Each second flange is positioned adjacent to each other and a second set of grooves formed between adjacent second flanges. The first set of grooves intersect the second set of grooves and each intersecting groove forms a grid. At least one of the plurality of walls and the lid include an aperture extending therethrough.

Disclosed are antimicrobial emulsions, products comprising the emulsions, and methods of use.

Disclosed are antimicrobial emulsions, products comprising the emulsions, and methods of use.

Disclosed is an improved food package that includes a food bowl having an open top and a closed bottom and in which a food (e.g., hummus) and a topping are packaged. A sealing ledge extends inwardly from the food bowl downwardly from and below the open top thereof. A peel-off film that is sealed against the sealing ledge extends laterally across the food bowl above and in close proximity to the food and the topping. The peel-off film closes the food bowl and prevents the food and its topping from spilling out. By virtue of locating the peel-off film below the open top of the food bowl, a relatively low volume airspace is established between the film and the food to prevent a premature mixing of the food and the topping when the food package undergoes a high pressure processing (HPP) treatment.

A food storage system for enhancing freshness of a perishable food item includes a bowl that is positioned on a support surface. A plate is provided and the plate is selectively positioned in the bowl. The plate is perforated to pass air between the plate and the bowl. A food item is selectively positioned on the plate thereby facilitating the food item to be kept dry. In this way the plate inhibits the food item from rotting and the plate enhances freshness of the food item.

An apparatus is provided including a sealable fluid-tight container comprising leafy organic material and a one-way fluid-tight valve, a pressure source, and means for connecting the pressure source to the sealable fluid-tight container such that the pressure source applies fluid pressure to the sealable fluid-tight container via the one-way fluid-tight valve. The pressure source is configured to provide fluid to the sealable fluid-tight container comprising the leafy organic material and the one-way fluid-tight valve keeps received fluid from escaping the sealable fluid-tight container.

The invention discloses a method for adsorbing ethylene gas using amorphous granular starch. The method firstly prepares amorphous granular starch, wherein starch slurry is prepared from starch with a ethanol aqueous solution and NaOH solution is added dropwise so as to react at 30 to 35 C. for 20 to 50 minutes; Then the slurry is centrifuged, neutralized with an ethanol hydrochloride solution, washed and dried to obtain the amorphous granular starch. The amorphous granular starch is placed in a high-pressure reactor and ethylene gas is introduced after the reactor is vacuumized to react at 0.8 to 1.5 Mpa and 20 to 30 C. for 15 to 25 h so that starch powder product adsorbing with ethylene is obtained. The test result shows that the content of ethylene in the obtained product can reach more than 30%. The method is simple, highly efficient and cheap for the adsorption process of ethylene, and the product is expected to be widely applied in the field of fruit and vegetable modified atmosphere preservation.

A packaging material for fruits and vegetables contains cellulose acylate having an acyl group. The cellulose acylate is cellulose acylate in which the hydroxy group of cellulose is esterified with a carboxylic acid, and has an acyl group. In the cellulose acylate of the packaging material for fruits and vegetable, an acyl group substitution degree, which is a rate of esterification of the hydroxy group of cellulose with a carboxylic acid, is within a range of from 2.00 to 2.97.