A packaged ready-to-eat snack food product containing a mixture of co-fried tuber substrates and vegetable substrates includes from about 5% to about 95% of the tuber substrates; and from about 5% to about 95% of the vegetable substrates; such that the mixture in the packaged product has a moisture content in the range of about 1.3% to about 4.5% or an oil content in the range of about 20% to about 50%. Methods of making the mixture include pre-treating the tuber substrates, pre-treating the vegetable substrates in a manner that differs from the pre-treatment of the tuber substrates, and co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions.

The present invention relates a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within said film, and storing the packaged fruit.

The present invention relates a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within said film, and storing the packaged fruit.

The invention discloses a method for treating raw materials of plant-derived food, wherein the method comprises the following steps: mixing raw materials of plant-derived food with a solution containing photosensitizer to obtain a mixing liquid; carrying out light treatment of the mixing liquid; collecting raw materials in the mixing liquid subjected to light treatment, and performing drying treatment of the raw materials. The method can effectively realize sterilization effect, especially effectively reduce spore contamination, so as to ensure the safety of food and extend the shelf life; besides, the method can keep the original color, flavor, taste and nutrition contents of plant-derived food, and improve the edible value of plant-derived food.

The invention discloses a method for treating raw materials of plant-derived food, wherein the method comprises the following steps: mixing raw materials of plant-derived food with a solution containing photosensitizer to obtain a mixing liquid; carrying out light treatment of the mixing liquid; collecting raw materials in the mixing liquid subjected to light treatment, and performing drying treatment of the raw materials. The method can effectively realize sterilization effect, especially effectively reduce spore contamination, so as to ensure the safety of food and extend the shelf life; besides, the method can keep the original color, flavor, taste and nutrition contents of plant-derived food, and improve the edible value of plant-derived food.

Vitamin C is one of the nutrient for which health claims are allowed. Tomato is, after onion, the most produced and consumed vegetable in the world. It is also for a number of country a very important crop. Increasing vitamin C in tomato can have major health impact. Vitamin C can be increasing with light during the growth of tomato. Disclosed are more practical solutions to increase the vitamin C during transport or storage, simplifying the process and allowing a better logistic in the tomato food chain.

Vitamin C is one of the nutrient for which health claims are allowed. Tomato is, after onion, the most produced and consumed vegetable in the world. It is also for a number of country a very important crop. Increasing vitamin C in tomato can have major health impact. Vitamin C can be increasing with light during the growth of tomato. Disclosed are more practical solutions to increase the vitamin C during transport or storage, simplifying the process and allowing a better logistic in the tomato food chain.

A method for improving nutrients in food ingredient, and a control apparatus, a storage cabinet, an electronic device and a computer-readable storage medium are provided. The method comprises the following steps: controlling, on the basis of a closure signal of a storage compartment, a light source to be turned on; after a first preset duration, acquiring the humidity of the storage compartment; and if the humidity of the storage compartment is greater than a target humidity, controlling a humidity control fan to operate in a normal mode, and turning off the light source after a second preset duration. After a light source is controlled to be turned on on the basis of a closure signal of a storage compartment, a humidity control fan can be controlled to operate in a normal mode when it is determined, according to the humidity of the storage compartment.

A method for improving nutrients in food ingredient, and a control apparatus, a storage cabinet, an electronic device and a computer-readable storage medium are provided. The method comprises the following steps: controlling, on the basis of a closure signal of a storage compartment, a light source to be turned on; after a first preset duration, acquiring the humidity of the storage compartment; and if the humidity of the storage compartment is greater than a target humidity, controlling a humidity control fan to operate in a normal mode, and turning off the light source after a second preset duration. After a light source is controlled to be turned on on the basis of a closure signal of a storage compartment, a humidity control fan can be controlled to operate in a normal mode when it is determined, according to the humidity of the storage compartment.

This invention relates to a method, process and apparatus for disinfecting and sterilizing all types of surfaces contaminated with microorganisms and toxic substances to render both inactive. Furthermore, this invention relates to both a method and apparatus for disinfecting and/or sterilizing breathable air and then using this air to protect a confined space from external contamination. The apparatus consists of a new ultra-violet (NUV) source that is more effective than mercury based 254 nm light for destroying DNA of virus, bacteria, spores and cists. It is most effective in breaking chemical bonds in toxic gases and Biotoxins that are useful to terrorists. It is combined with other apparatus that remove particulates and byproducts sometimes produced by the NUV source and maintains positive pressure of the confined space so as to prevent the influx of air from outside the protected zone.