A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

The present invention relates to a ripening chamber and a method for fruit ripening. In particular, the present invention relates to a banana ripening chamber and a method for the artificial ripening of bananas (banana ripening technique). In a method according to the invention for ripening fruits, bananas, a respiration of the fruits is measured in a closed chamber containing the fruits to be ripened. A ripening chamber according to the invention is adapted to carry out a method according to the invention for ripening fruit.

A food ingredient transfer device is provided. The food ingredient transfer device includes a dosing device configured to receive a food ingredient, and a first chamber that is provided with an inlet and an outlet for allowing the dosing device to pass through the first chamber. The food ingredient transfer device further includes a second chamber arranged adjacent to the first chamber for receiving the dosing device when it has passed through the first chamber, the second chamber being provided with an outlet for allowing the dosing device to pass through the second chamber and into an enclosure that contains a food product to which the food ingredient shall be transferred.

This invention relates to an antimicrobial cover comprising or consisting of an antimicrobial agent-generating article for use with a container for transporting or storage of fruit and a container comprising the antimicrobial of the invention. The invention further relates to a method of preventing or inhibiting the growth of microorganisms, particularly fungal organisms, in packaged fruit comprising the use of the antimicrobial of the invention.

This invention relates to an antimicrobial cover comprising or consisting of an antimicrobial agent-generating article for use with a container for transporting or storage of fruit and a container comprising the antimicrobial of the invention. The invention further relates to a method of preventing or inhibiting the growth of microorganisms, particularly fungal organisms, in packaged fruit comprising the use of the antimicrobial of the invention.

A produce storage chamber designed to fit on a counter top. The produce storage chamber capable of encasing produce, a refrigeration system, at least one ozone generation unit, and at least one ethylene scrubber. The chamber is capable of delaying postharvest produce deterioration using temperature control, ozone generation, and ethylene scrubbing.

Devices, methods and systems for disinfecting dry goods are described herein. In an aspect, dry goods such as dry foods can be sprayed within a disinfection device by a gas and liquid mixture. The gas and liquid mixture may include a mild acid and an ozone gas fluidized using a fluidization element of the device. As a result, spraying the dry goods with the gas and liquid mixture, the microbial activity on the dry goods are reduced and disinfection is achieved. Furthermore, organic dry goods such as corn, garlic, onions, and other such food items can maintain its organic status using the described disinfection devices, methods, and systems.

Devices, methods and systems for disinfecting dry goods are described herein. In an aspect, dry goods such as dry foods can be sprayed within a disinfection device by a gas and liquid mixture. The gas and liquid mixture may include a mild acid and an ozone gas fluidized using a fluidization element of the device. As a result, spraying the dry goods with the gas and liquid mixture, the microbial activity on the dry goods are reduced and disinfection is achieved. Furthermore, organic dry goods such as corn, garlic, onions, and other such food items can maintain its organic status using the described disinfection devices, methods, and systems.

Nitrogen oxide is used to safely sterilize inside of a space area or an object arranged within the space area. A sterilization method is provided to comprise: introducing nitrogen oxide liquid stored in a vessel (4) into a space area (2, 2′, 2″) to gasify nitrogen oxide liquid, and sterilizing inside of space area (2, 2′, 2″) or object (1) arranged in space area (2, 2′, 2″) with nitrogen oxide gas evaporated from nitrogen oxide liquid to completely annihilate and destroy microorganisms inclusive of bacteria and virus with nitrogen oxide gas for preventing the infection by microorganisms to human body and damage to precision components.

Nitrogen oxide is used to safely sterilize inside of a space area or an object arranged within the space area. A sterilization method is provided to comprise: introducing nitrogen oxide liquid stored in a vessel (4) into a space area (2, 2′, 2″) to gasify nitrogen oxide liquid, and sterilizing inside of space area (2, 2′, 2″) or object (1) arranged in space area (2, 2′, 2″) with nitrogen oxide gas evaporated from nitrogen oxide liquid to completely annihilate and destroy microorganisms inclusive of bacteria and virus with nitrogen oxide gas for preventing the infection by microorganisms to human body and damage to precision components.