The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.

The present invention relates to a method for producing a preserved food item (1) from a raw material (2), in particular for producing a snack product, comprising the following steps: treating the raw material (2) by applying an electric field; bringing the treated raw material (2) into contact with an aqueous medium (3); and preserving the raw material (2) into a food item (1) after the step of bringing into contact. In order to avoid occurring impurities during the production of preserved food items and to provide a consistent product quality the invention comprises the following method steps: determining a measured value (4) characterizing a product property of the preserved food item (1) and/or an ingredient of the aqueous medium (3); and outputting a control signal (5) as a function of the determined measured value (4). The present invention further related to and installation (6) for producing a preserved food item (1) from a raw material (2), Installation (6) for producing a preserved food item (1) from a raw material (2).

The present invention relates to a method for producing a preserved food item (1) from a raw material (2), in particular for producing a snack product, comprising the following steps: treating the raw material (2) by applying an electric field; bringing the treated raw material (2) into contact with an aqueous medium (3); and preserving the raw material (2) into a food item (1) after the step of bringing into contact. In order to avoid occurring impurities during the production of preserved food items and to provide a consistent product quality the invention comprises the following method steps: determining a measured value (4) characterizing a product property of the preserved food item (1) and/or an ingredient of the aqueous medium (3); and outputting a control signal (5) as a function of the determined measured value (4). The present invention further related to and installation (6) for producing a preserved food item (1) from a raw material (2), Installation (6) for producing a preserved food item (1) from a raw material (2).

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.

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.

An internal air adjustment device (30) includes an internal-side passage (70) and an internal-side treatment unit (152). The internal-side separator (61) in the internal-side passage (70) separates return air from internal air. The composition of the return air differs from the composition of the internal air. The internal-side passage (70) supplies the return air into a storage (1). The internal-side treatment unit (152) decomposes ethylene in air that flows in the internal-side passage (70). Therefore, the concentration of ethylene of the return air is lower than the concentration of ethylene of the internal air.

A method to decontaminant surfaces including the surface of food and aqueous solutions is provided.

A method to decontaminant surfaces including the surface of food and aqueous solutions is provided.

Disclosed is system for inactivating bacteria and/or reducing microbial count on product, in particular a food product, susceptible to microbial presence, said system comprising a processing chamber which is operably connected to i) a means for generating UV-C light, ii) a means for generating hydrogen peroxide vapor and/or means for generating ozone, and iii) a heat source. Also disclosed is a method for inactivating bacteria and/or reducing microbial count on a product, in particular food product, which is susceptible to microbial presence, said method comprising subjecting said product in a processing chamber to exposure with ultraviolet C (UV-C) light and hydrogen peroxide vapor and/or ozone, and heat, for a processing time of between 5-120 seconds, wherein the hydrogen peroxide vapor is present at up to 12% v/v solution, and the temperature inside the processing chamber is maintained between about 22° C. and 60° C.

Disclosed is system for inactivating bacteria and/or reducing microbial count on product, in particular a food product, susceptible to microbial presence, said system comprising a processing chamber which is operably connected to i) a means for generating UV-C light, ii) a means for generating hydrogen peroxide vapor and/or means for generating ozone, and iii) a heat source. Also disclosed is a method for inactivating bacteria and/or reducing microbial count on a product, in particular food product, which is susceptible to microbial presence, said method comprising subjecting said product in a processing chamber to exposure with ultraviolet C (UV-C) light and hydrogen peroxide vapor and/or ozone, and heat, for a processing time of between 5-120 seconds, wherein the hydrogen peroxide vapor is present at up to 12% v/v solution, and the temperature inside the processing chamber is maintained between about 22° C. and 60° C.