A plant for the treatment of vegetable products includes a chamber having walls arranged to delimit an internal environment, which, during the operation of the plant, is closed and isolated with respect to the external environment, the products to be treated being intended to be positioned within such chamber; a lighting apparatus positioned within the chamber and configured to emit infrared radiation on the products to be treated; a ventilation apparatus to circulate air inside the chamber; and a dehumidification apparatus configured to control humidity conditions inside the chamber.

A plant for the treatment of vegetable products includes a chamber having walls arranged to delimit an internal environment, which, during the operation of the plant, is closed and isolated with respect to the external environment, the products to be treated being intended to be positioned within such chamber; a lighting apparatus positioned within the chamber and configured to emit infrared radiation on the products to be treated; a ventilation apparatus to circulate air inside the chamber; and a dehumidification apparatus configured to control humidity conditions inside the chamber.

The present invention relates to an ultraviolet sterilization box that disinfects household items such as food, electronics, wallets, keys, sunglasses, etc., and eradicates said items of germs, viruses, bacteria, and other airborne pathogens. The ultraviolet sterilization box includes a bottom surface and four walls extending vertically from the bottom surface that form an enclosed space to store a plurality of items for disinfection. A lid pivotally connected to one wall is configured to cover the enclosed space and one or more UV-C lamps on the interior surfaces of the walls, bottom surface, and the lid provide UV-C radiation from all directions to maximize the exposure of the articles within the enclosed space for sterilization. The UV sterilization box features a timing circuit that enable the UV-C lamps to automatically turn OFF after a predetermined period of time, or manually using a control button, or through a sensor.

The present invention generally relates to the field of Purification Device, method and system. More particularly, this invention relates to purification of raw food produce using Advanced Oxidation Process & Photolysis that performs on Nanotechnology. The invention reduces the impact of harmful pesticides, insecticides, germs, pathogens, virus, harmful anti-oxidants, heavy metals, etc., while keeping the inherent properties intact.

The present invention generally relates to the field of Purification Device, method and system. More particularly, this invention relates to purification of raw food produce using Advanced Oxidation Process & Photolysis that performs on Nanotechnology. The invention reduces the impact of harmful pesticides, insecticides, germs, pathogens, virus, harmful anti-oxidants, heavy metals, etc., while keeping the inherent properties intact.

Methods and apparatus for sterilizing plant material include disposing plant material in a sub-atmospheric pressure environment, dispersing a non-toxic, non-polymerizable gas into the sub-atmospheric pressure environment, applying an electric field to change the gas into cold plasma, and maintaining exposure of the plant material to the cold plasma until substantially sterilized plant material is obtained, wherein an amount of at least one active constituent in the plant material is substantially unchanged by the sterilizing. The plant material may be Cannabis

Provided herein are methods relating to ultraviolet irradiation of apples to improve their color and safety. The methods allow harvesting apples at optimum maturity, without having to delay waiting for color. The methods result in a significant increase in red skin coloration and suppression of L. monocytogenes without impairing fruit quality attributes during commercial storage.

Provided herein are methods relating to ultraviolet irradiation of apples to improve their color and safety. The methods allow harvesting apples at optimum maturity, without having to delay waiting for color. The methods result in a significant increase in red skin coloration and suppression of L. monocytogenes without impairing fruit quality attributes during commercial storage.

A sterilizing device evenly irradiating an entire surface of a food with electron beam to provide a sterilizing effect based on the electron beam to the entire surface is provided. The sterilizing device includes: an electron-beam irradiator unit 10 configured to irradiate a process-target object (such as a raw egg) 40 with electron beam EB; a placement stage 22 for the process-target object 40; and a slit SL arranged between the process-target object 40 and the electron-beam irradiator unit 10, the slit unit SL includes a plurality of openings, and is arranged to be upper than a high portion of the process-target object 40. In this manner, since the process-target object 40 is irradiated with the electron beam EB through the slit SL, its entire surface can be more evenly irradiated with the electron beam, and a sterilizing effect based on the electron beam can be provided to the entire surface. The influence of the bremsstrahlung X ray caused by the irradiation with the electron beam on the inside contents of the process-target object 40 can be made small, and a dose of the X ray with which the inside contents (that is the portion to be the eatable part) of the process-target object 40 is irradiated can be made small so as to meet a criterion value regulated in a law or others.

A method for sterilizing and preserving fresh mulberry fruits is provided. The method includes the following steps: 1) laying the fresh mulberry fruits in a single layer in a hermetic container, and 2) introducing atmospheric plasma into the hermetic container for sterilization to obtain sterilized fresh mulberry fruits. The method provided in the present disclosure can effectively inactivate bacteria, yeast, and fungi on surfaces of the mulberry fruits, such as Botrytis cinerea, Salmonella, Escherichia coli, Staphylococcus aureus, and Bacillus cereus. The method provided in the present disclosure has no significant impact on qualities of the mulberry fruit such as pH, total soluble solids (TSS), hardness, and color, and can significantly reduce rotting incidence and mildew incidence of the mulberry fruits. The rotting incidence can be reduced by up to 30.00% and the mildew incidence can be reduced by up to 25.14%.