Disclosed is a food wash sensor system that includes a sensor disposed along a fluid flow path that can circulate a wash fluid through the food wash sensor system. The sensor can detect a concentration of an analyte in the wash fluid. The system also includes a reference fluid reservoir including a reference fluid, the reference fluid including a predetermined concentration of the analyte in solution, a delivery system fluidly coupled to the fluid flow path and operable to supply the reference fluid to the fluid flow path upstream from the sensor while maintaining the sensor in place along the fluid flow path, and a control and monitoring system configured to receive a signal from the sensor, the signal indicating the concentration of the analyte in the reference fluid at a first time, and control calibrating the sensor and validating the sensor over time based on the received signal.

A faucet having a series of nozzles positioned longitudinally along the length of a spray arm to provide a robust and thorough delivery of water for the washing of produce. A thermometer may be integrated into the faucet to provide water temperature readings from various locations along the faucet. A valve allows for the nozzles to be turned on or off as desired by a user. The nozzles of the faucet provide a robust spray over the area under faucet, thereby improving the rinsing of produce. The thermometer allows a user to ensure that produce is washed at the correct temperature to open stomata and remove any trapped bacteria or other harmful items.

A faucet having a series of nozzles positioned longitudinally along the length of a spray arm to provide a robust and thorough delivery of water for the washing of produce. A thermometer may be integrated into the faucet to provide water temperature readings from various locations along the faucet. A valve allows for the nozzles to be turned on or off as desired by a user. The nozzles of the faucet provide a robust spray over the area under faucet, thereby improving the rinsing of produce. The thermometer allows a user to ensure that produce is washed at the correct temperature to open stomata and remove any trapped bacteria or other harmful items.

The present invention provides to a fiber washing system, optimized for the use of hydrolytic enzymes in the system. Furthermore, the present invention provides to a method for improving starch and gluten yield in a wet milling process, preferably comprising the optimized fiber washing system.

The present invention provides to a fiber washing system, optimized for the use of hydrolytic enzymes in the system. Furthermore, the present invention provides to a method for improving starch and gluten yield in a wet milling process, preferably comprising the optimized fiber washing system.

A method for cleaning fruit and vegetable ingredients is provided, in which the washing basket assembly agitates the water in the washing barrel to rotate upward to achieve the cleaning of fruit and vegetable. During the process of cyclic cleaning in the barrel, the drainage outlet in the center of the bottom of the washing barrel is closed to prevent the water from flowing out of the barrel cavity; when the drainage outlet in the center of the bottom of the washing barrel is opened and drained, the water body rotates to form eddy current drainage; fruits and vegetables in the washing basket alternately move centripetally and centrifugally. The number of exercises is proportional to the number of washes.

A method for cleaning fruit and vegetable ingredients is provided, in which the washing basket assembly agitates the water in the washing barrel to rotate upward to achieve the cleaning of fruit and vegetable. During the process of cyclic cleaning in the barrel, the drainage outlet in the center of the bottom of the washing barrel is closed to prevent the water from flowing out of the barrel cavity; when the drainage outlet in the center of the bottom of the washing barrel is opened and drained, the water body rotates to form eddy current drainage; fruits and vegetables in the washing basket alternately move centripetally and centrifugally. The number of exercises is proportional to the number of washes.

A food wash reference fluid delivery apparatus includes a portable reference fluid reservoir comprising an inlet and an outlet and configured to store a reference fluid that includes a predetermined concentration of an analyte, a pump fluidly coupled to the outlet of the portable reference fluid reservoir and configured to pump the reference fluid from the outlet of the portable reference fluid reservoir, a sensor connector configured to fluidly couple with a sensor positioned along a fluid flow path of the food wash system, a sensor fluid line configured to provide the reference fluid from the pump to the sensor connector, an inlet fluid line configured to provide the reference fluid from the pump to the inlet of the portable reference fluid reservoir, and a valve configured to adjustably control a fluid flow rate of the reference fluid through the sensor fluid line and the inlet fluid line.

A food wash reference fluid delivery apparatus includes a portable reference fluid reservoir comprising an inlet and an outlet and configured to store a reference fluid that includes a predetermined concentration of an analyte, a pump fluidly coupled to the outlet of the portable reference fluid reservoir and configured to pump the reference fluid from the outlet of the portable reference fluid reservoir, a sensor connector configured to fluidly couple with a sensor positioned along a fluid flow path of the food wash system, a sensor fluid line configured to provide the reference fluid from the pump to the sensor connector, an inlet fluid line configured to provide the reference fluid from the pump to the inlet of the portable reference fluid reservoir, and a valve configured to adjustably control a fluid flow rate of the reference fluid through the sensor fluid line and the inlet fluid line.

A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.