An apparatus, comprising a camera, a motion sensor, a receiving section, gas tanks, a screen, and a computing device. The computing device is configured to control the camera to take electronic images, determine a type of food placed in a particular container, determine an amount of gas and a type of gas to fill the particular container, generate an electronic message to request placement of the particular container onto the receiving section, and inject gas into the particular container when the particular container is placed onto the receiving section. The injected gas is used to preserve food inside the container.

An apparatus, comprising a camera, a motion sensor, a receiving section, gas tanks, a screen, and a computing device. The computing device is configured to control the camera to take electronic images, determine a type of food placed in a particular container, determine an amount of gas and a type of gas to fill the particular container, generate an electronic message to request placement of the particular container onto the receiving section, and inject gas into the particular container when the particular container is placed onto the receiving section. The injected gas is used to preserve food inside the container.

The present disclosure relates to a method for treating an object with chlorine dioxide gas, comprising contacting the object with chlorine dioxide gas while exposing the object to less than 1000 lux of light. The disclosed method minimizes chlorine containing residue on the surface of the object. The object can be a raw agricultural commodity (RAC) such as a raw fruit or vegetable.

The present disclosure relates to a method for treating an object with chlorine dioxide gas, comprising contacting the object with chlorine dioxide gas while exposing the object to less than 1000 lux of light. The disclosed method minimizes chlorine containing residue on the surface of the object. The object can be a raw agricultural commodity (RAC) such as a raw fruit or vegetable.

A system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products; and the surrogate is configured to change a state to a preselected degree after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by a selected food product. A method of making the system for measuring smoke absorption into food products includes placing the surrogate in air ambient to the surrogate in a smokehouse where the food products are to be smoked, configuring the surrogate to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by the food products; and measuring the change of state of the surrogate.

A system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products; and the surrogate is configured to change a state to a preselected degree after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by a selected food product. A method of making the system for measuring smoke absorption into food products includes placing the surrogate in air ambient to the surrogate in a smokehouse where the food products are to be smoked, configuring the surrogate to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by the food products; and measuring the change of state of the surrogate.

Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time. The gas-permeable membrane can preferably take the form of either a curtain or cartridge and the R ratio of the membrane may be optimized by adjusting the differential pressure across the membrane.

Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time. The gas-permeable membrane can preferably take the form of either a curtain or cartridge and the R ratio of the membrane may be optimized by adjusting the differential pressure across the membrane.

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.

The eating timing of food/drink in a storage is adjusted according to the request of a receiver who receives the food/drink in the storage. A storage according to an embodiment of the present disclosure includes a control unit; and an actuator configured to adjust an environment based on an instruction from the control unit, wherein the control unit acquires information relating to food/drink in the storage and a specified date, and gives the instruction to the actuator regarding a control target value of a storage environment of the food/drink, based on the information relating to the food/drink and the specified date.