The invention relates to a box (10) for preservation of food. The box comprises a food storage compartment (16). The box also comprises a dry unit (20) adapted to dry the air inside the food storage compartment. The sealable box is formed as one stand-alone unit. Hereby an appliance for keeping food at dry conditions is provided. The appliance can be easily installed and can be moved around to any suitable location including inside a kitchen cabinet.

The present invention relates to a method for processing plant leaves, in particular in the context of producing a fermented product, and to a method for producing a fermented product from plucked plant leaves, comprising the steps: optionally withering the plant leaves, optionally rolling the plant leaves, optionally fermenting the plant leaves, and drying the plant leaves. In order to reduce the expenditure in costs, time and energy of conventional methods for processing plant leaves and for producing a fermented product from plucked plant leaves, respectively, it is provided according to the invention that the plant leaves are conditioned by applying an electric field.

The present invention relates to a method for processing plant leaves, in particular in the context of producing a fermented product, and to a method for producing a fermented product from plucked plant leaves, comprising the steps: optionally withering the plant leaves, optionally rolling the plant leaves, optionally fermenting the plant leaves, and drying the plant leaves. In order to reduce the expenditure in costs, time and energy of conventional methods for processing plant leaves and for producing a fermented product from plucked plant leaves, respectively, it is provided according to the invention that the plant leaves are conditioned by applying an electric field.

The present invention relates to the provision of a bactericidal, antiviral preparation obtained from the process of forming a homogeneous solution mixture by mixing an emulsion of butter extract. The method of making this composition is a systematic technical solution to create a multi-polar substance that can dissolve easily in water but still has to be soluble in oil, along with an osmotic substance that dissolves the lipid layer capsid inactivates the virus. Compositions obtained from this method have the effect of bactericidal, antiviral, environmental treatment-deodorizing-anti-pollution in order to meet the urgent needs of people, society and environment.

The present invention describes a method for treatment of biological soft tissue, said method comprising a step involving pulsed electric field (PEF) treatment to open up the stomata in tissues and a subsequent drying step, wherein the PEF treatment is performed in an electrical field with a field strength in the range of 0.4-1.5 kV/cm to provide enhanced rate of moisture removal during dehydration without irreversible damage on epidermal cells, wherein the PEF treatment is performed with reversible electroporation and wherein the temperature in the drying step is held within the range of 20-55 C.

The present invention describes a method for treatment of biological soft tissue, said method comprising a step involving pulsed electric field (PEF) treatment to open up the stomata in tissues and a subsequent drying step, wherein the PEF treatment is performed in an electrical field with a field strength in the range of 0.4-1.5 kV/cm to provide enhanced rate of moisture removal during dehydration without irreversible damage on epidermal cells, wherein the PEF treatment is performed with reversible electroporation and wherein the temperature in the drying step is held within the range of 20-55 C.

A method and baking oven (1) for baking food products comprising cheese or constituted by cheese are described. The baking oven comprising a baking chamber (2), a conveyor belt (3) movable in a continuous way in the baking chamber for supplying the ingredients and for unloading the food products, heating means (4) to heat the ingredients in the baking chamber and extracting means (9) to extract air and vapor from the baking chamber, which are configured to obtain a food product having residual humidity of less than 5% by weight and a consequent shelf-life longer than 4 months.

A method and baking oven (1) for baking food products comprising cheese or constituted by cheese are described. The baking oven comprising a baking chamber (2), a conveyor belt (3) movable in a continuous way in the baking chamber for supplying the ingredients and for unloading the food products, heating means (4) to heat the ingredients in the baking chamber and extracting means (9) to extract air and vapor from the baking chamber, which are configured to obtain a food product having residual humidity of less than 5% by weight and a consequent shelf-life longer than 4 months.

The invention relates to a container (100) for the storage of products sensitive to the degree of humidity (5), in which are arranged at least two adjacent inner spaces (2, 3) having atmospheres (20, 30) in them that are connected via a plurality of atmosphere connection and exchange elements, particularly bridges, in order to have a unified overall atmosphere (230), having only a defined degree of humidity without local humidity gradients, and that cannot be influenced by the outside atmosphere (Aa), whereby one (2) of the two inner spaces (2, 3), namely that provided for the long term reception and storage of the products sensitive to the degree of humidity (5) whose quality is to be preserved in full, preferably has a substantially cubic shape with flat inner walls (201 to 204) or with a substantially cylindrical concave shape in order to form a substantially self-contained complete wall (200), against the outside atmosphere and having a substantially higher volume, than the at least one other flat inner space (3) with a relatively smaller volume, which can also be sealed tight against the outside atmosphere (Aa), and which is intended to receive and store a humidity regulation means (4).

Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.