The invention relates to a method for the microbial decontamination of packaged solid food by means of essential oils (EOs), comprising vacuum evaporation of the EOs, and vacuum applying the EO vapours to the solid food arranged in an open container, wherein said vapours are drawn along by air or by a mixture of food-grade gases and guided to the vacuum enclosure containing the packaged food to be microbiologically decontaminated.

The invention relates to a method for continuous gasification with SO.sub.2 gas, using a conveyor belt apparatus that moves along five stations, each station designed for a specific process and having a pre-determined space or module where its process is carried out. The conveyor belt is programmed to alternately advance module 1 and stops in the stations for a certain amount of time or a break so that the processes can be simultaneously verified in the five stations. The invention uses the instability of the SO.sub.2 gas in relation to water, a phenomenon which is accentuated and accelerated according to its lowest temperature, reaching its maximum potential at 0 C. The instability of the gas refers to the fact that the gas is absorbed by the water, forming a sulfurous acid solution. According to the method, the fruit is first cooled and is then exposed to the environment so that the humidity condenses thereon, said cold humidity causing a rapid and total absorption of the SO.sub.2 gas which is dispersed in the environment. The method provides for a sequence in three continuous stations: a refrigeration station, a humidifying station and a gasification station.

Disclosed is a freshness preservation unit for a storage box of a refrigerator. At least one through hole is provided on at least one box wall of the storage box. The freshness preservation unit comprises a housing wherein an accommodating space is formed. A freshness preservation film is provided in the accommodating space. The housing is provided with a fixing piece which is cooperatable with the box wall of the storage box such that the freshness preservation unit is assembled in the through hole of the storage box in a detachable manner. The freshness preservation unit realizes the functions of freshness preservation and storage for fruits and vegetables, and is assembled in the through hole of the storage box in a detachable manner, convenient to assembly and disassembly, convenient to cleaning and replacement, and low in the maintenance cost.

The invention relates to a continuous process for freezing a flow of aqueous material in liquid form and moving the aqueous material through at least one tube from an inlet of the tube to an outlet of the tube so as to form a breakable or cuttable frozen extrusion without bursting the tube. The process creates an extruded material that comprises liquid aqueous material entrapped between frozen aqueous material to self-lubricate the extrusion as it moves through the tube. An apparatus for carrying out the process of the invention is also provided.

A method of applying thin layers of a peanut butter and a molten chocolate onto a frozen food product, in some instances fruit, that is at temperatures below 0 C. in such a way that reduces free oil migration out of the peanut butter and prevents discoloration and brittleness of the applied chocolate.