A system for managing spoilage of perishable goods including: a storage device to store perishable good requirements, spoilage characteristics, and perishable good parameters associated with the perishable goods; and a spoilage management system coupled to the storage device. The spoilage management system including: a quality assessment module to determine quality levels in response to at least one of the perishable good parameters and the perishable good requirements; a spoilage determination module to determine spoilage risk levels in response to at least one of the perishable good parameters, the spoilage characteristics, and the quality levels; and a meshing module to determine output parameters in response to at least one of the quality levels and the spoilage risk levels.

Provided is a dry aging system using oxygen in which a separate dry-aging room is provided in a refrigerating compartment, and a mixed gas using oxygen is supplied into the dry-aging room so as to solve a blacking and browning phenomenon of a meat surface, which is led to an increase in loss rate and an increase in edible meat cost, which are disadvantages of existing dry-aging, thereby allowing the meat surface to be maintained in a bright red color through meat color fixation, minimizing the occurrence of the blacking and browning phenomenon to reduce the loss rate of the edible meat, and supplying flavorful dry-aged meat at a more reasonable price. Also, the blacking and browning phenomenon occurring on the generally dry-aged meat may be significantly reduced to produce aesthetically and tastefully very superior dry-aged meat.

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the feed tank and the chilling application; a weight measurement device for controlling the weight of liquid cryogen to be delivered to the chilling application through the conduit; a flow controller for controlling the speed of delivery of the liquid cryogen to the chilling application; wherein the chilling application uses the liquid cryogen to produce an exhaust gas; a device for measuring the temperature of the exhaust gas, the device in operative communication with the flow controller; wherein the flow controller is configured to vary the speed of delivery of liquid cryogen in response to the temperature of the exhaust gas.

An overcooled meat fresh-preservation control method, a controller and a refrigerator are provided. The control method comprises: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold t0, and if yes, performing step S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food has been cooled down to a phase transformation point temperature t1 during the cooling operation, and if yes, performing step S5 (105), the phase transformation point temperature t1 being the temperature of a critical point at which the phase transformation of the meat food occurs; S5 (105), starting timing once the temperature has been cooled down to the phase transformation point temperature t1, and performing step S6 (106) after the timing reaches a first preset time period; and S6 (106), controlling the compartment to perform a low-temperature stable operation according to a third target temperature T.sub.3, the third target temperature T.sub.3 being a freezing point temperature of the meat food. The overcooled meat fresh-preservation control method provided by the present disclosure may prolong the fresh-preservation period as much as possible while ensuring that the meat food is not frozen.

A thawing appliance (1), in particular a food thawing cabinet, includes a food compartment (11), a refrigeration circuit (30) comprising a cooler (37), a heater (40) switchable between at least two conditions, and an air circulating element (21) circulating an airflow across the food compartment (11). The airflow passes through the heater (40) only a part of the airflow passes through the cooler (37).

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the liquid cryogen feed tank and the chilling application, wherein the chilling application uses the liquid cryogen to produce an exhaust gas; a device for measuring a temperature of the exhaust gas, the device in operative communication with a controller; and wherein the controller is in communication with the temperature measuring device and a flow control valve, and is configured to receive a signal corresponding to the temperature of the exhaust gas from the temperature measuring device to vary the speed of delivery of the liquid cryogen through the liquid cryogen conduit to the chilling application in response to the temperature of the exhaust gas.

The present invention is the storage of biologically active natural ingredients in carbonated water. In a specific embodiment, the present invention is the storage in carbonated water of animal tissue containing type II collagen. Such type II collagen is useful for alleviating the symptoms of arthritis in mammals as well as the treatment of arthritis in mammals. Such type II collagen is also useful for the prevention of arthritis in mammals. The present invention is also a method for the preparation of a nutritional supplement that includes the steps of: (a) separating animal tissue containing water-insoluble, undenatured type II collagen from animal tissue not containing type II collagen; (b) subdividing and sterilizing said tissue under conditions which do not change the original structure of the type II collagen to produce a subdivided and sterilized product; (c) packaging the subdivided and sterilized product in carbonated water.

An item to be preserved is chilled or frozen without causing discoloration or an offensive odor on the item. A refrigeration chamber includes: a refrigeration compartment set at a chilling temperature or a freezing temperature; a catalyst-layer forming plate provided along the wall surface of the refrigeration compartment; a catalyst layer containing a catalyst prepared by blending photocatalyst particles and metal catalyst particles with a solution of a binder and a binder adjuvant; a light source opposed to the refrigeration compartment, the light source irradiating the catalyst layer with light, and item trays disposed in the refrigeration compartment, the item trays acting as plasma plates or having plasma plates thereon, wherein the refrigeration compartment contains a counter electrode plate for the plasma plate.

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold t.sub.0, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.