There is provided a frozen food product, such as frozen juice, and the method of providing same. This involves cooling the food product, such as a juice, to a slurry temperature within a freezing temperature range for the juice to provide a slurry, the juice slurry comprising a liquid juice component and a frozen juice component; providing the juice slurry to a container; and freezing the juice slurry within the container.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

Atmospheric control valve device, part of an atmospheric control system built into a refrigerated container, whose installation requires minimal intervention and is self-sufficient, compact and reusable due to its long, cylindrical body that includes a battery compartment. The body also has a compartment for the electrical, electronic and sensor elements; a handling compartment for the elements that handle the device; a cover area to cover the container after removing the device; and a gas exchange compartment for two-way gas exchanges, controlled by a solenoid valve and by the differences in pressure that occur naturally within the refrigerated container.

Atmospheric control valve device, part of an atmospheric control system built into a refrigerated container, whose installation requires minimal intervention and is self-sufficient, compact and reusable due to its long, cylindrical body that includes a battery compartment. The body also has a compartment for the electrical, electronic and sensor elements; a handling compartment for the elements that handle the device; a cover area to cover the container after removing the device; and a gas exchange compartment for two-way gas exchanges, controlled by a solenoid valve and by the differences in pressure that occur naturally within the refrigerated container.

An apparatus is provided for preservation of fresh items or produce. The apparatus comprises a closed housing (1) to enable an environment within the housing to be controlled, a shelf (3) within the housing (1) for supporting fresh items, an ozone generator (10), a humidifier (8) and a propagation or distribution system (24, 17). The propagation or distribution system (24, 17) is configured to transfer ozone generated by the ozone generator (10) and water particles produced by the humidifier (8) separately to the vicinity of the shelf (3) before releasing both the ozone and water particles into the housing (1).

An apparatus is provided for preservation of fresh items or produce. The apparatus comprises a closed housing (1) to enable an environment within the housing to be controlled, a shelf (3) within the housing (1) for supporting fresh items, an ozone generator (10), a humidifier (8) and a propagation or distribution system (24, 17). The propagation or distribution system (24, 17) is configured to transfer ozone generated by the ozone generator (10) and water particles produced by the humidifier (8) separately to the vicinity of the shelf (3) before releasing both the ozone and water particles into the housing (1).

A carbon dioxide sensor (92) measures the carbon dioxide concentration of inside air. An inside air control system (30) controls the carbon dioxide concentration of the inside air based on a measured value obtained by the carbon dioxide sensor (92). If the measured value obtained by the carbon dioxide sensor (92) returns to a predetermined normal range after falling outside the normal range, the controller (110) of the inside air control system (30) performs a determination operation. The determination operation is an operation for supplying outdoor air to the carbon dioxide sensor (92) to determine whether or not the carbon dioxide sensor (92) is normal.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree product. The probiotic fermented fruit and vegetable puree product is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable pure provided by the present invention has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree product. The probiotic fermented fruit and vegetable puree product is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable pure provided by the present invention has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.