Some embodiments are directed to systems and methods for treating a viscous fluid. The viscous liquid may be a liquid sugar. The viscous fluid may have a viscosity of at least 50 cP. The system may include one or more mixers configured to receive the viscous fluid and to generate turbulent flow of the viscous fluid; and one or more UV chambers configured to receive the viscous fluid from the mixer and to expose the viscous fluid to a dose of UV light, the dose being at least 250 mJ/cm.sup.2. The system may deliver a total dose of UV light of about 500 mJ/cm.sup.2 such that bacteria and other contaminants are reduced or eliminated.

Some embodiments are directed to systems and methods for treating a viscous fluid. The viscous liquid may be a liquid sugar. The viscous fluid may have a viscosity of at least 50 cP. The system may include one or more mixers configured to receive the viscous fluid and to generate turbulent flow of the viscous fluid; and one or more UV chambers configured to receive the viscous fluid from the mixer and to expose the viscous fluid to a dose of UV light, the dose being at least 250 mJ/cm.sup.2. The system may deliver a total dose of UV light of about 500 mJ/cm.sup.2 such that bacteria and other contaminants are reduced or eliminated.

An appliance disinfecting device with monitoring and safety interlock system that utilizes user detection and sensors to detect touch and can provide user feedback and decorative features. The device can include a UV transmissive material that provides disinfection of hard to reach surfaces or areas safely. The appliance disinfection device can include an automatic interlock to protect a user from UV exposure. The optics used for the UV disinfection allow the device to become a human interface. The device can be connected to the appliance control system which can be connected to a network and cloud interface.

An appliance disinfecting device with monitoring and safety interlock system that utilizes user detection and sensors to detect touch and can provide user feedback and decorative features. The device can include a UV transmissive material that provides disinfection of hard to reach surfaces or areas safely. The appliance disinfection device can include an automatic interlock to protect a user from UV exposure. The optics used for the UV disinfection allow the device to become a human interface. The device can be connected to the appliance control system which can be connected to a network and cloud interface.

A method of treating microbial biomass includes mixing the microbial biomass in a liquid to form a suspension, the microbial biomass having an initial color, and exposing the suspension to light to form treated microbial biomass, the treated microbial biomass having a treated color. The treated color is lighter than the initial color. The microbial biomass can also have an initial taste and odor that are stronger than a treated taste and odor of the treated microbial biomass.

A method of treating microbial biomass includes mixing the microbial biomass in a liquid to form a suspension, the microbial biomass having an initial color, and exposing the suspension to light to form treated microbial biomass, the treated microbial biomass having a treated color. The treated color is lighter than the initial color. The microbial biomass can also have an initial taste and odor that are stronger than a treated taste and odor of the treated microbial biomass.

Room and/or area disinfection apparatuses are provided which generate pulses of germicidal light at a frequency greater than 3 Hz and project the pulses of light exterior to the disinfection apparatuses. In some cases, the apparatus includes processor executable program instructions for receiving data regarding characteristics of a space in which the disinfection apparatus is to be operated. In addition or alternatively, the apparatus may include a remote user interface to affect operation of the disinfection apparatus. In other cases, the apparatus may additionally or alternatively include a means for automatically moving the disinfection apparatus. In yet other additional or alternative cases, the disinfection apparatus may be void of an opaque component 360° around an elongated portion of the germicidal pulsed light source such that light emitted from the germicidal pulsed light source encircles the disinfection apparatus.

Room and/or area disinfection apparatuses are provided which generate pulses of germicidal light at a frequency greater than 3 Hz and project the pulses of light exterior to the disinfection apparatuses. In some cases, the apparatus includes processor executable program instructions for receiving data regarding characteristics of a space in which the disinfection apparatus is to be operated. In addition or alternatively, the apparatus may include a remote user interface to affect operation of the disinfection apparatus. In other cases, the apparatus may additionally or alternatively include a means for automatically moving the disinfection apparatus. In yet other additional or alternative cases, the disinfection apparatus may be void of an opaque component 360° around an elongated portion of the germicidal pulsed light source such that light emitted from the germicidal pulsed light source encircles the disinfection apparatus.

Electrochemical processes and systems for preserving perishable food are described. The process and system allow for the preservation of perishable food in the presence of water moisture, melanin, or a precursor, derivative, analog, or variant of melanin, and electromagnetic energy, such as visible or invisible light energy. There exists a need in the art for improved methods and processes for preserving perishable foods that overcome certain disadvantages associated with known methods for preserving perishable food, such as addition of preservatives, refrigeration/freezing, drying/dehydration of food, and storage under vacuum. The invention satisfies this need by providing a process and system for preserving perishable food in the presence of water moisture, electromagnetic energy, and melanin, melanin precursors, melanin derivatives, melanin analogs, or melanin variants.

Electrochemical processes and systems for preserving perishable food are described. The process and system allow for the preservation of perishable food in the presence of water moisture, melanin, or a precursor, derivative, analog, or variant of melanin, and electromagnetic energy, such as visible or invisible light energy. There exists a need in the art for improved methods and processes for preserving perishable foods that overcome certain disadvantages associated with known methods for preserving perishable food, such as addition of preservatives, refrigeration/freezing, drying/dehydration of food, and storage under vacuum. The invention satisfies this need by providing a process and system for preserving perishable food in the presence of water moisture, electromagnetic energy, and melanin, melanin precursors, melanin derivatives, melanin analogs, or melanin variants.