The present invention relates to 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 the packaging film, and storing the packaged fruit, wherein the fruit has a high dry-matter content.

The present invention relates to 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 the packaging film, and storing the packaged fruit, wherein the fruit has a high dry-matter content.

A system to illuminate fruit and/or vegetables in the food storage facility, comprising a lamp (8) and a controller (12). The lamp is operable to provide the illumination with a first light output and a second light output, the first light output having a higher intensity and at least a red-bias spectrum relative to the second light output. Further, the system comprises a controller for controlling the illumination of the fruit and/or vegetables in the food storage facility by controlling the lamp. The controller is configured to apply the illumination in a sequence comprising a period of darkness, followed by the first light output for a first period, then followed by the second light output for a second period.

A system to illuminate fruit and/or vegetables in the food storage facility, comprising a lamp (8) and a controller (12). The lamp is operable to provide the illumination with a first light output and a second light output, the first light output having a higher intensity and at least a red-bias spectrum relative to the second light output. Further, the system comprises a controller for controlling the illumination of the fruit and/or vegetables in the food storage facility by controlling the lamp. The controller is configured to apply the illumination in a sequence comprising a period of darkness, followed by the first light output for a first period, then followed by the second light output for a second period.

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.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product, electrically pulsing the kava product, homogenizing the kava product or combinations thereof; cooling the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition or reduce microbial count in order to improve safety and extend shelf life under refrigeration and/or at ambient temperature.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product, electrically pulsing the kava product, homogenizing the kava product or combinations thereof; cooling the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition or reduce microbial count in order to improve safety and extend shelf life under refrigeration and/or at ambient temperature.

The present invention relates, to the process of producing complexly flavored olives which comprise, briefly, the steps of processing the olives before their stuffing and final packing and enhancing the flavor of the vegetables used for stuffing with a brine solution including the parent Olive brine. The parent brine is retrieved from the olive fermentation process, is present in an amount ranging between 40 and 50% and is used at multiple process steps. It is an object of the present invention, to produce a new type of Olives, with a double stuffing of vegetables, in particular, Garlic and Jalapeno Pepper. This process aims the improvement and balancing of the flavors as to the present day, the common methods of production of stuffed olives, include each semi-processed vegetable to be placed directly on the olive without any treatment to improve the flavor.

The present invention relates, to the process of producing complexly flavored olives which comprise, briefly, the steps of processing the olives before their stuffing and final packing and enhancing the flavor of the vegetables used for stuffing with a brine solution including the parent Olive brine. The parent brine is retrieved from the olive fermentation process, is present in an amount ranging between 40 and 50% and is used at multiple process steps. It is an object of the present invention, to produce a new type of Olives, with a double stuffing of vegetables, in particular, Garlic and Jalapeno Pepper. This process aims the improvement and balancing of the flavors as to the present day, the common methods of production of stuffed olives, include each semi-processed vegetable to be placed directly on the olive without any treatment to improve the flavor.

A cryogenic poultry chilling system including a rotatable carousel having a plurality of stations each configured and arranged to receive a poultry carcass suspended from leg hangers, the poultry carcass having an upward facing cavity opening and a downward facing neck opening, a tundish having an outlet port corresponding to each of the stations, and an injector extending downwardly from each of the tundish outlet ports configured and arranged to deliver cryogen into the cavity opening of a carcass in the corresponding station, and a cryogen delivery apparatus configured to deliver substantially liquid cryogen into the tundish.