An improved system and method for treating, precooling, and handling perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of palletized perishable products during the precooling step. As the perishable is precooled, the system integrates humidity control to reduce dehydration. Sanitizing substances are dispensed into the recirculating air to significantly reduce micro-organisms on the surface coming from the field and avoid recontamination from the cooling warehouse. Conditioning and ripening management substances are recirculated to enable managing the ripeness of a perishable to a target. The mobile container is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The system and method has thus combined rapid cooling, reduced dehydration, reduced surface micro-organism contamination, and conditioning or ripeness control for enhanced quality and shelf life. The mobile container is able to operate independently outside of a refrigerated warehouse used for storage and distribution of the cooled perishable product. The materials of construction used and operational independence enable safely using highly active sanitizing, ripening management, and other functional substances. The mobile container can be located near harvest or facilities with no colling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, preferably to a MAP process, and then distribution.

An improved system and method for treating, precooling, and handling perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of palletized perishable products during the precooling step. As the perishable is precooled, the system integrates humidity control to reduce dehydration. Sanitizing substances are dispensed into the recirculating air to significantly reduce micro-organisms on the surface coming from the field and avoid recontamination from the cooling warehouse. Conditioning and ripening management substances are recirculated to enable managing the ripeness of a perishable to a target. The mobile container is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The system and method has thus combined rapid cooling, reduced dehydration, reduced surface micro-organism contamination, and conditioning or ripeness control for enhanced quality and shelf life. The mobile container is able to operate independently outside of a refrigerated warehouse used for storage and distribution of the cooled perishable product. The materials of construction used and operational independence enable safely using highly active sanitizing, ripening management, and other functional substances. The mobile container can be located near harvest or facilities with no colling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, preferably to a MAP process, and then distribution.

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and applications.

A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The powder raw materials are mixed evenly with water and then go through a homogenizer, a colloid mill, and an ultrasound treatment to produce the water-retaining nanoagent. The method of the present invention also relates to applications of the freeze-proof water-retaining agent in freezing a crustacean aquatic product.

A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The powder raw materials are mixed evenly with water and then go through a homogenizer, a colloid mill, and an ultrasound treatment to produce the water-retaining nanoagent. The method of the present invention also relates to applications of the freeze-proof water-retaining agent in freezing a crustacean aquatic product.

The purpose of the present invention is to provide a container-packed composition in which a heat deterioration smell, such as a retort smell based on contained ingredients such as soy sauce, meat, and soybean protein, is reduced; a processed food using the composition and a method of producing the processed food; and a composition in which a smell specific to meat is suppressed, and a flavor of the meat is improved so as to impart umami of meat, regardless of the type of meat. The purpose is achieved by: a container-packed composition containing at least one ingredient selected from the group consisting of a seasoning component, vegetables, meat, and seafood and having a phenethyl acetate content of 1.0 ppb or more and less than 1,000 ppb; and a container-packed composition containing animal meat and having a phenethyl acetate content of 1 ppb or more and less than 1,500 ppb.

The purpose of the present invention is to provide a container-packed composition in which a heat deterioration smell, such as a retort smell based on contained ingredients such as soy sauce, meat, and soybean protein, is reduced; a processed food using the composition and a method of producing the processed food; and a composition in which a smell specific to meat is suppressed, and a flavor of the meat is improved so as to impart umami of meat, regardless of the type of meat. The purpose is achieved by: a container-packed composition containing at least one ingredient selected from the group consisting of a seasoning component, vegetables, meat, and seafood and having a phenethyl acetate content of 1.0 ppb or more and less than 1,000 ppb; and a container-packed composition containing animal meat and having a phenethyl acetate content of 1 ppb or more and less than 1,500 ppb.

Disclosed are anti-melanosic releasing agents, anti-melanosic systems, and methods of preventing or reducing melanosis in crustaceans, particularly shrimp. Melanosis in shrimp is prevented or reduced by exposing shrimp to the anti-melanosic system containing the anti-melanosic releasing agent, e.g., green tea.

Disclosed are anti-melanosic releasing agents, anti-melanosic systems, and methods of preventing or reducing melanosis in crustaceans, particularly shrimp. Melanosis in shrimp is prevented or reduced by exposing shrimp to the anti-melanosic system containing the anti-melanosic releasing agent, e.g., green tea.