The present invention not only forms an electric field environment that can be controlled to differentiate between preservation of food freshness and promotion of ripening but also promotes fermentation by fermentative microbes, propagates plankton and inhibits bacterial reproduction. An electrode plate 2 is set inside a refrigerator 1 or an adjustable temperature box 6. Food 3 or a yogurt container 9 is place thereon. The electrode plate 2, 10 is connected to a power source 4, 11. Selection between food freshness preservation and promotion of ripening, and promotion of fermentation of fermented foods such as yogurt are performed by rectification, and voltage and frequency control of the power source. Additionally, propagation of phytoplankton and inhibition of bacterial reproduction are performed by controlling the frequency, voltage and ON/OFF timing of the power source.

The present invention not only forms an electric field environment that can be controlled to differentiate between preservation of food freshness and promotion of ripening but also promotes fermentation by fermentative microbes, propagates plankton and inhibits bacterial reproduction. An electrode plate 2 is set inside a refrigerator 1 or an adjustable temperature box 6. Food 3 or a yogurt container 9 is place thereon. The electrode plate 2, 10 is connected to a power source 4, 11. Selection between food freshness preservation and promotion of ripening, and promotion of fermentation of fermented foods such as yogurt are performed by rectification, and voltage and frequency control of the power source. Additionally, propagation of phytoplankton and inhibition of bacterial reproduction are performed by controlling the frequency, voltage and ON/OFF timing of the power source.

Method and apparatus for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves with a segment parabolic reflector and pseudo-planar shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

Method and apparatus for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves with a segment parabolic reflector and pseudo-planar shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

The present application relates to the field of food processing technology, and provides a method and a device for purine reduction, and an equipment and an electronic equipment and a storage medium. The method for purine reduction includes the following steps: first cooling step: performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point. By performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point, the activity of ATP-degrading enzyme in the food material to be treated can be rapidly inhibited, which can quickly and effectively inhibit the generation of hypoxanthine, thereby reducing the generation of hypoxanthine, reducing the risk of hyperuricemia and gout, and having little effect on the taste and quality of the food material.

The present application relates to the field of food processing technology, and provides a method and a device for purine reduction, and an equipment and an electronic equipment and a storage medium. The method for purine reduction includes the following steps: first cooling step: performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point. By performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point, the activity of ATP-degrading enzyme in the food material to be treated can be rapidly inhibited, which can quickly and effectively inhibit the generation of hypoxanthine, thereby reducing the generation of hypoxanthine, reducing the risk of hyperuricemia and gout, and having little effect on the taste and quality of the food material.

A substance is treated using a device having: (a) a volute or cyclone head, (b) a throat connected to the volute or cyclone head, (c) a parabolic reflector connected to the throat, (d) a first wave energy source comprising a first electrode within the volute or cyclone head that extends through the outlet into the opening of the throat along the central axis, and a second electrode extending into the parabolic reflector and spaced apart and axially aligned with first electrode, and (e) a second wave energy source disposed inside the throat, embedded within the throat or disposed around the throat. The substance is directed to the inlet of the volute or cyclone head and irradiated with one or more wave energies produced by the first and second wave energy sources as the substance passes through the device.

Methods for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

Methods for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

Ultraviolet radiation is directed within an area. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration.