The invention relates to a liquid purification assembly using ultraviolet light irradiation against reproduction of pathogenic microorganisms, comprising an irradiation chamber (200) having an internal volume and comprising an inlet (204) and an outlet (205), the irradiation chamber (200) being provided with ultraviolet light emitting means (208) configured to irradiate liquid in the irradiation chamber (200) with ultraviolet light. The irradiation chamber (200) comprises a mechanism configured to cause a change in the internal volume of the irradiation chamber (200), said change in internal volume drawing liquid into the irradiation chamber (200) when the volume of the irradiation chamber (200) increases, and forcing liquid out of the irradiation chamber (200) when the volume of the irradiation chamber (200) decreases. The invention also relates to a beverage dispenser and to a method for purifying a liquid.

An apparatus for purifying liquid comprises a substantially tubular irradiation chamber (100) and a plurality of UV-LEDs (110) projecting ultraviolet radiation into it so as to irradiate the flow (106) of liquid being passed through it, where each of the UV-LEDs (110) is disposed upon the irradiation chamber (100) so that it is illuminated by at least one other of the plurality of UV-LEDs (110).

An apparatus (100) for purifying liquid comprises an irradiation chamber (102) upon which are disposed a plurality of UV-LEDs (112) which irradiate a flow (110) of liquid as it passes therethrough; a coolant conduit (104) is disposed about said irradiation chamber (102) and UV-LEDs (112), which conducts a flow (126) of a coolant fluid through it thereby cooling the flow (110) of liquid and the plurality of UV-LEDs (112).

Disinfecting devices and related methods are provided that apply germicidal ultraviolet light to disinfect dispensing components of food and beverage dispensers. A disinfecting holster for a bar gun includes a support surface configured to interface with a bar gun to support the bar gun when stowed in the holster, a housing coupled with the support surface and surrounding a dispensing nozzle of the bar gun when the bar gun is stowed in the holster, and an ultraviolet light source configured to emit germicidal ultraviolet light onto the nozzle. The housing substantially contains the ultraviolet light within the housing during the application of the ultraviolet light to the dispensing nozzle. The ultraviolet light can be periodically applied to maintain the nozzle in a disinfected state.

A system for processing a liquid or semi-liquid food product is provided. The food product is a composition of a first sub-composition having a low concentration, such as water or a sugar solution, and a second sub-composition having a high concentration, such as a concentrate. The high concentration is greater than the low concentration. The system comprises an ultra violet (UV) light treatment apparatus for reducing an amount of microorganisms in the first sub-composition and a blending apparatus for aseptically combining the first sub-composition and the second sub-composition into the liquid or semi-liquid food product.

System and method for sterilizing a fluid. The system comprises a UV emitter (1) surrounded by an elongated element (2) arranged concentrically with respect to the UV emitter through which a coolant fluid cooling the UV emitter circulates, the elongated element (2) being surrounded by an elongated element (3) arranged concentrically with respect to the UV emitter through which the fluid to be sterilized circulates, the elongated element being (3) surrounded by an elongated element (4) arranged concentrically with respect to the UV emitter through which a coolant or heating fluid cooling or heating the fluid to be sterilized circulates. In the method for sterilizing a fluid, the fluid to be sterilized is subjected to UV radiation at a temperature ranging between 20 C. and 160 C.

A method and a system for producing a change in a medium disposed in an artificial container. The method places in a vicinity of the medium at least one of a plasmonics agent and an energy modulation agent. The method applies an initiation energy through the artificial container to the medium. The initiation energy interacts with the plasmonics agent or the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the plasmonics agent or the energy modulation agent.

A method and a system for producing a change in a medium disposed in an artificial container. The method places in a vicinity of the medium at least one of a plasmonics agent and an energy modulation agent. The method applies an initiation energy through the artificial container to the medium. The initiation energy interacts with the plasmonics agent or the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the plasmonics agent or the energy modulation agent.

Ultraviolet radiation is directed within an area. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration.

A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness.