The subject matter described herein relates to systems for treatment of a product for decontamination of the product. The product may include agricultural, food and related product. The system comprises a decontamination chamber (102, 102-1) having an inlet (120, 120-2) to receive the product; multiple first channels (143, 202, 302, 402, 602, 702) in the decontamination chamber (102), wherein the multiple first channels (143, 202, 302, 402, 602, 702) are distributed across the longitudinal span of the decontamination chamber (102, 102-1); a trioxygen generator (106) with a feedline (128) coupled to the multiple first channels (143, 202, 302, 402, 602, 702), wherein the trioxygen generator (106) is to provide trioxygen gas to the multiple first channels (143, 202, 302, 402, 602, 702) to disseminate trioxygen gas onto the product in the decontamination chamber (102, 102-1); and an outlet (145, 145-2) to output the trioxygen treated product.

The subject matter described herein relates to systems for treatment of a product for decontamination of the product. The product may include agricultural, food and related product. The system comprises a decontamination chamber (102, 102-1) having an inlet (120, 120-2) to receive the product; multiple first channels (143, 202, 302, 402, 602, 702) in the decontamination chamber (102), wherein the multiple first channels (143, 202, 302, 402, 602, 702) are distributed across the longitudinal span of the decontamination chamber (102, 102-1); a trioxygen generator (106) with a feedline (128) coupled to the multiple first channels (143, 202, 302, 402, 602, 702), wherein the trioxygen generator (106) is to provide trioxygen gas to the multiple first channels (143, 202, 302, 402, 602, 702) to disseminate trioxygen gas onto the product in the decontamination chamber (102, 102-1); and an outlet (145, 145-2) to output the trioxygen treated product.

The turgidity of potato tubers and other root vegetables is improved, maintained, or restored and/or the greening of potato tubers is delayed, prevented or inhibited and/or internal diseases caused by fungi and bacteria are prevented or treated by the application of one or more ,-imsaturated aliphatic aldehydes and ketones, C3 to C14 aliphatic aldehydes and ketones, and/or C3 to C7 saturated or unsaturated primary and secondary aliphatic alcohols.

The turgidity of potato tubers and other root vegetables is improved, maintained, or restored and/or the greening of potato tubers is delayed, prevented or inhibited and/or internal diseases caused by fungi and bacteria are prevented or treated by the application of one or more ,-unsaturated aliphatic aldehydes and ketones, C3 to C14 aliphatic aldehydes and ketones, and/or C3 to C7 saturated or unsaturated primary and secondary aliphatic alcohols.

The turgidity of potato tubers and other root vegetables is improved, maintained, or restored and/or the greening of potato tubers is delayed, prevented or inhibited and/or internal diseases caused by fungi and bacteria are prevented or treated by the application of one or more ,-unsaturated aliphatic aldehydes and ketones, C3 to C14 aliphatic aldehydes and ketones, and/or C3 to C7 saturated or unsaturated primary and secondary aliphatic alcohols.

A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.

A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.