Systems and methods for treating unwashed fruit with fruit bloom that provide a first ultraviolet (UV) energy with one or more flashes using a first set of one or more flash lamps to a first surface of each of a plurality of blueberries and provide a second UV energy with one or more flashes using a second set of one or more flash lamps to a second surface of each of the plurality of blueberries. The system determines a fruit bloom level associated with the plurality of blueberries after provision of the first and second UV energies and determines an adjustment to a parameter of at least one of the first and second UV energies based on the fruit bloom level. The system provides UV energy with the adjusted parameter to a subsequent set of blueberries to remove microorganisms from the blueberries while retaining fruit bloom.

Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems can include any suitable component, in some cases, they include a needleless spray nozzle head that injects injectade into food without requiring the head to contact the food. In some cases, the head comprises an elongated needleless spray bar that defines multiple internal fluid channels that extend from a first end to a second end of the spray bar. In some cases, the head comprises a manifold system with a first manifold portion at the first end and a second manifold portion at the second end of the spray bar. In some cases, the first manifold portion directs the injectade towards the second end, and the second manifold portion directs the injectade towards the first end of the elongated needleless spray bar. Other implementations are described.

A method for processing articles using a microwave heating system includes obtaining an operating profile for heating a type of article using the microwave heating system. The operating profile includes a temperature-time profile for a target F.sub.0 value and a group of set point values for achieving the temperature-time profile, the group of set point values including a target for a control parameter of the microwave heating system. Using a control system operatively coupled to the microwave heating system, the microwave heating system is operated in accordance with the group of set point values such that each of the articles achieves an F.sub.0 value that is greater than or equal to the target F.sub.0 value.

Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Methods and apparatus for validating wash processes and related operations for food processing, including preventing undesirable deviations in such food processing. One example method for validating a process for a food processing system generally includes: operating the food processing system on a food product according to the process, wherein the operating is performed for at least a validation period; measuring a process metric at multiple times during the validation period while the food processing system is operating according to the process, wherein the measuring generates a set of process metric measurements; and determining whether the process for the food processing system is valid, based on the set of process metric measurements.

A system (20) for thermal processing food products (28) includes an oven 22 operating under selected parameters. A buffer area (26) receives and holds the food products heated in the oven for a selected time period before further processing. The buffer area can be heated or cooled as needed. A temperature determining system (120) determines the temperature of the food product during the thermal processing. A control system (30) receives the operational parameters of the oven and/or the buffer area and receives the temperature determination system data. The control system uses the temperature determination system data to determine over time the temperature equilibration of the interior of the food product after being heated in the oven to model the lethality of pathogenic microorganisms in the interior of the food product. The control system can adjust one or more of the operational parameters of the oven and/or buffer area as needed to achieve a desired lethality of the pathogenic microorganisms in the interior of the food product.

A refrigerator includes a body including a storage compartment; a door configured to open and close the storage compartment; a door opening and closing sensor configured to detect a door open state and a door closed state; a temperature sensor provided in the storage compartment, and configured to detect a temperature of the storage compartment; an illuminator provided in the storage compartment and configured to irradiate an item in the storage compartment with the light; a storage unit configured to store sterilization information including at least one preset dose for sterilization of the item; and a processor configured to: drive the illuminator to irradiate the item with the light at the preset dose, based on a signal output by the door opening and closing sensor indicating that the door is in the door closed state and the measured temperature being outside of a preset temperature range, and terminate driving of the illuminator, based on an irradiation time period for the preset dose elapsing.

A continuous flow sterilization system includes an inclined treatment chamber having a first end and a second end. An ozone generator generates a flow gas containing ozone; an input opening to receive a bulk material into the treatment chamber. An input port is provided for introducing the flow gas containing of ozone into the treatment chamber. A first sensor measures a level of ozone in the gas output of the treatment chamber. The other sensors measure ozone concentration and temperature within the treatment chamber. An output opening provides an exit for the bulk material. An output port provides an exit for the flow gas. An auger is disposed within the treatment chamber to move the bulk material through the treatment chamber.

An appliance disinfecting device with monitoring and safety interlock system that utilizes user detection and sensors to detect touch and can provide user feedback and decorative features. The device can include a UV transmissive material that provides disinfection of hard to reach surfaces or areas safely. The appliance disinfection device can include an automatic interlock to protect a user from UV exposure. The optics used for the UV disinfection allow the device to become a human interface. The device can be connected to the appliance control system which can be connected to a network and cloud interface.

An appliance disinfecting device with monitoring and safety interlock system that utilizes user detection and sensors to detect touch and can provide user feedback and decorative features. The device can include a UV transmissive material that provides disinfection of hard to reach surfaces or areas safely. The appliance disinfection device can include an automatic interlock to protect a user from UV exposure. The optics used for the UV disinfection allow the device to become a human interface. The device can be connected to the appliance control system which can be connected to a network and cloud interface.