Disclosed are packaging systems and method useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

A method for decontaminating articles having porous outer surfaces. The method includes providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed is selected such that the articles are disposed in the decontamination chamber for a predetermined period of time; providing a source of sterliant vapor, the source providing the sterilant vapor at a temperature within a predetermined acceptable temperature range and at a concentration within a predetermined acceptable concentration range; conveying a sterilant vapor from the source of sterilant vapor to the decontamination chamber; and exposing the articles to the sterilant vapor. The predetermined period of time and the predetermined acceptable concentration range of the sterilant vapor are selected such that the sterilant vapor does not penetrate the porous outer surfaces of the articles.

A method for decontaminating articles having porous outer surfaces. The method includes providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed is selected such that the articles are disposed in the decontamination chamber for a predetermined period of time; providing a source of sterliant vapor, the source providing the sterilant vapor at a temperature within a predetermined acceptable temperature range and at a concentration within a predetermined acceptable concentration range; conveying a sterilant vapor from the source of sterilant vapor to the decontamination chamber; and exposing the articles to the sterilant vapor. The predetermined period of time and the predetermined acceptable concentration range of the sterilant vapor are selected such that the sterilant vapor does not penetrate the porous outer surfaces of the articles.

A cheese cave with adjustable shelves for storing cheeses and improving cheese quality by maintaining preferable temperature and humidity levels, air exchange levels, and air circulation levels, using a water soaked block and a plurality of selectively adjustable ventilation holes. The number and positions of shelves are adjusted to accommodate cheeses of different sizes and also creates different regions allowing the maintenance of multiple microclimates within the cheese cave.

A composite article is provided herein. The composite article includes a source layer and an activation layer overlying the source layer. The source layer includes a nitric oxide precursor and the activation layer includes a thiol-containing compound. The nitric oxide precursor and the thiol-containing compound are capable of reacting in the presence of a solvent to form nitric oxide.

The present application relates to the field of food processing technology, and provides a method and a device for purine reduction, and an equipment and an electronic equipment and a storage medium. The method for purine reduction includes the following steps: first cooling step: performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point. By performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point, the activity of ATP-degrading enzyme in the food material to be treated can be rapidly inhibited, which can quickly and effectively inhibit the generation of hypoxanthine, thereby reducing the generation of hypoxanthine, reducing the risk of hyperuricemia and gout, and having little effect on the taste and quality of the food material.

The present application relates to the field of food processing technology, and provides a method and a device for purine reduction, and an equipment and an electronic equipment and a storage medium. The method for purine reduction includes the following steps: first cooling step: performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point. By performing first cooling treatment on a food material to be treated at a first preset cooling rate to reduce a temperature of the food material to be treated to a temperature below a freezing point, the activity of ATP-degrading enzyme in the food material to be treated can be rapidly inhibited, which can quickly and effectively inhibit the generation of hypoxanthine, thereby reducing the generation of hypoxanthine, reducing the risk of hyperuricemia and gout, and having little effect on the taste and quality of the food material.

This invention is related to the use of a volatile antimicrobial compound against pathogens affecting humans comprising contacting infected areas with an atmosphere containing an effective amount of a volatile antimicrobial compound in gaseous form. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaboroles. Delivery systems are provided to take advantage of the volatile nature of these antimicrobial compounds. The method and use disclosed can be combined with other volatile compounds.

The disclosed apparatus, systems and methods relate to modified atmosphere and pasteurized retail fresh protein preparations. Protein is packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pressure pasteurization. The protein can be sealed or bagged within the modified atmosphere, and that combined with high-pressure pasteurization can extend the shelf-life of the packaged protein.

The disclosed apparatus, systems and methods relate to modified atmosphere and pasteurized retail fresh protein preparations. Protein is packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pressure pasteurization. The protein can be sealed or bagged within the modified atmosphere, and that combined with high-pressure pasteurization can extend the shelf-life of the packaged protein.