An apparatus for maintaining the temperature of an article at a temperature that is below the ambient air temperature includes an enclosure having an outer wall that defines an interior chamber for holding a volume of sealed air. An insert is disposed inside of the chamber and has a body that is made of a porous graphite foam material. A vacuum pump penetrates the outer wall and fluidly connects the sealed air in the interior chamber with the ambient air outside of the enclosure. The temperatures of the insert and article is maintained at temperatures that are below the ambient air temperature when a volume of a liquid is wicked into the pores of the porous insert and the vacuum pump is activated to reduce the pressure of a volume of sealed air within the interior chamber to a pressure that is below the vapor pressure of the liquid.

The present invention is a water-soluble form of lipophilic molecules contained in liposomes. In one embodiment, the lipophilic molecule is crystalline lutein and the lutein-loaded liposomes are included in pharmaceutical products, medical devices, and dietary supplements industry, with potential for chewable tablets, fortification of beverages, effervescent tablets, uncoated tablets, nutritional bars, and functional foods in addition to cosmetic industry.

An apparatus and method for control of temperature-precise culinary processes with real-time verification of food safety and pathogen destruction. The apparatus and method utilizes software process control for monitoring and recording input temperature sensors, controlling active relays for adjusting temperature according to set programmable recipes. A connector kit (local or in the cloud) or gateway module receives real time data from the sensors and relays, and enables communication of real time data with client applications. An automatic process interface (“API”) and a communication channel (“websocket”) enable the connector kit (local or in the cloud), mobile applications, a website and cloud to share data and instructions. The API also stores data for authentication of client applications communicating that information via the connector kit (local or in the cloud) or gateway module enabling execution of client applications; the viewing of live and historical data from sensors; thereby generating live and historically validated food safety data with means to verify pathogen destruction and safety.

A food preservation system can include a gas (e.g., oxygen) permeable package having at least one oxygen permeable member defining a package chamber therein, and a silverized biomass in the package chamber of the oxygen permeable package. Another food preservation system can include a container having an internal chamber, and an oxygen permeable divider located in the internal chamber so as to divide the internal chamber into a first chamber and a second chamber. The first chamber can being configured for receiving food therein, and a silverized biomass is located in the second chamber. A method of preserving food can include retaining a food in a container that includes silverized biomass such that the food does not contact the silverized biomass. The silverized biomass can have a combination of silver and biomass.

A food preservation system can include a gas (e.g., oxygen) permeable package having at least one oxygen permeable member defining a package chamber therein, and a silverized biomass in the package chamber of the oxygen permeable package. Another food preservation system can include a container having an internal chamber, and an oxygen permeable divider located in the internal chamber so as to divide the internal chamber into a first chamber and a second chamber. The first chamber can being configured for receiving food therein, and a silverized biomass is located in the second chamber. A method of preserving food can include retaining a food in a container that includes silverized biomass such that the food does not contact the silverized biomass. The silverized biomass can have a combination of silver and biomass.

A perishable storage unit with means for sanitizing food stuffs having a sanitization unit. The storage unit provides a storage body, a door, and a cooling system, wherein the cooling system is integrated with the storage body to maintain a cooling temperature when the door is in a closed position. The sanitization unit includes a light assembly and a switch, wherein the switch is integrated with a peripheral edge of the storage unit such that the door engages the switch when in the closed position. The light assembly is configured to emit sterilizing wavelengths of light, such as ultraviolet light, and is operably coupled to the switch, such that when the door is actuated from an open position to the closed position, the light assembly is switched from an off state to an on state.

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the feed tank and the chilling application; a weight measurement device for controlling the weight of liquid cryogen to be delivered to the chilling application through the conduit; a flow controller for controlling the speed of delivery of the liquid cryogen to the chilling application; wherein the chilling application uses the liquid cryogen to produce an exhaust gas; a device for measuring the temperature of the exhaust gas, the device in operative communication with the flow controller; wherein the flow controller is configured to vary the speed of delivery of liquid cryogen in response to the temperature of the exhaust gas.

A sealing system for food applications that provides a housing element with two or more bolts and respective holes for clamping. A flanged element is clamped to a frame of a machine, and a rubber seal placed along the base perimeter of the housing element. The seal includes a first portion of the rubber profile placed in the areas distant from the holes and a second portion of the rubber profile adjacent to the holes. The rubber profile of the second portion has a larger cross section than that of the first portion, such that the deformations of the rubber profile are made virtually uniform to prevent the formation of fractures, and therefore of bacteria traps, in the rubber.

This invention aims to decrease the microbial load in liquid food and, at the same time, to reduce the enzyme content in said liquid, in addition to being conducted under temperatures ranging from 6° C. to 50° C. The process works in the following way: The process starts with gasifying the liquid food with pure nitrogen or a nitrogen-carbon dioxide mixture, compressing the gasified liquid to pressure between 250 bar to 500 bar, holding the pressure for at least 300 seconds, then giving an instantaneous decompression. Nitrogen with a carbon content between 1% and 10% may be used to lower the liquids' enzyme content.

A food and beverage fermentation device including a hollow tapered body, a lip, a base, and at least one aperture. The hollow tapered body may have a wide end and an opposing narrow end adapted to be received by a container. The lip may be located along the wide end and adapted to rest upon a rim of the container. The base may extend across an inner region defined by a wall of the hollow tapered body. At least one aperture extending through the wall.