The systems and methods disclosed herein are directed to an autonomous vehicle food locker system that may include environmentally controlled storage compartments for storing and/or transporting perishable food items to be delivered to end consumers. The storage compartments may provide ultraviolet light controls and surfaces that provide sanitized food storage areas for a delivery vehicle. Computing processor(s) may be configured for determining a sanitization procedure for sanitizing the interior portion of the food storage locker based on sensor information received from internal and external sensors, video feeds, photographs, and other information. The processor(s) may determine one or more sanitation characteristics that can indicate or inform cleanliness of the interior portion of the food storage locker, and perform automated sanitization procedures that can include activating a chemical layer disposed on the interior portion of the food storage locker. The system may also maintain a digital record documenting the delivery process.

The systems and methods disclosed herein are directed to an autonomous vehicle food locker system that may include environmentally controlled storage compartments for storing and/or transporting perishable food items to be delivered to end consumers. The storage compartments may provide ultraviolet light controls and surfaces that provide sanitized food storage areas for a delivery vehicle. Computing processor(s) may be configured for determining a sanitization procedure for sanitizing the interior portion of the food storage locker based on sensor information received from internal and external sensors, video feeds, photographs, and other information. The processor(s) may determine one or more sanitation characteristics that can indicate or inform cleanliness of the interior portion of the food storage locker, and perform automated sanitization procedures that can include activating a chemical layer disposed on the interior portion of the food storage locker. The system may also maintain a digital record documenting the delivery process.

A compound and a method for prolonging shelf life of frozen aquatic products are provided. The compound includes: 15-20 parts by weight of modified carboxymethyl chitosan, 5-12 parts by weight of pectin, 2-5 parts by weight of oleic acid, 1-3 parts by weight of yeast selenium, 1-3 parts by weight of natamycin and 2-6 parts by weight of nisin. The method includes sequentially treating a frozen aquatic product under a mixed gas and soaking the frozen aquatic product in the compound. The method can obviously slow down the degradation and oxidative denaturation of protein in aquatic products during cold storage, thus effectively maintaining the activity of protein in the aquatic products and slowing down the deterioration of the aquatic products.

A disinfecting apparatus includes a pipe configured to allow disinfecting light to penetrate therein to disinfect powder, liquid, or other substances. In some examples, the pipe has a window with a disinfecting light coupled to the exterior of the pipe and positioned to shine disinfecting light through the window so as to expose the substances passing therethrough. Because the disinfecting light is external to the pipe, repair and replacement of the disinfecting light is quickly and easily performed. Additionally, the disinfecting light may be retrofitted to current pipes.

A disinfectant device provides a solution to disinfect bulk quantities of small items such as food items. The disinfectant device has a housing, an inlet, an outlet, a shaker tray positioned to descend from a first height on the inlet side to a second height on the outlet side, the second height lower than the first height, wherein the shaker tray is configured to shake or vibrate via a motor, and at least one disinfecting light is positioned within the housing and above the shaker tray, the light configured to disinfect items passing on the shaker tray. The disinfectant device may have a hopper having a gate to the shaker tray. The gate may be manually operated or actuated by a motor to control the number of items on the shaker tray at any given time, thereby ensuring adequate exposure to the disinfecting light.

A disinfectant device provides a solution to disinfect bulk quantities of small items such as food items. The disinfectant device has a housing, an inlet, an outlet, a shaker tray positioned to descend from a first height on the inlet side to a second height on the outlet side, the second height lower than the first height, wherein the shaker tray is configured to shake or vibrate via a motor, and at least one disinfecting light is positioned within the housing and above the shaker tray, the light configured to disinfect items passing on the shaker tray. The disinfectant device may have a hopper having a gate to the shaker tray. The gate may be manually operated or actuated by a motor to control the number of items on the shaker tray at any given time, thereby ensuring adequate exposure to the disinfecting light.

A UV disinfectant system may include a chamber having a wall that is transparent to a disinfecting radiation. Liquid may be flowed through the chamber for treatment by exposure to the radiation. The chamber may include a static mixer having vanes to impede laminar flow of the liquid during treatment. The vanes extend into the flow path of the liquid through the chamber. A gap is defined between the vanes and the transparent wall. A cabinet may house the chamber and radiation emitting bulbs. Blowers may be operably coupled to a temperature sensor and flow meter and positioned at a lower end and upper end of the cabinet to urge air out of the cabinet. The temperature sensor may include a thermocouple. The blowers may be variable speed blowers. The system may include a controller to control system operations. The controller may be remotely accessible to monitor or control operations.

A UV disinfectant system may include a chamber having a wall that is transparent to a disinfecting radiation. Liquid may be flowed through the chamber for treatment by exposure to the radiation. The chamber may include a static mixer having vanes to impede laminar flow of the liquid during treatment. The vanes extend into the flow path of the liquid through the chamber. A gap is defined between the vanes and the transparent wall. A cabinet may house the chamber and radiation emitting bulbs. Blowers may be operably coupled to a temperature sensor and flow meter and positioned at a lower end and upper end of the cabinet to urge air out of the cabinet. The temperature sensor may include a thermocouple. The blowers may be variable speed blowers. The system may include a controller to control system operations. The controller may be remotely accessible to monitor or control operations.

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation and ultra-violet lighting, containing an anti-microbial meat aging rack with a salt brick stack covering one wall. Humidity is controlled to maintain between approximately 60 and approximately 65%. Temperature is controlled to maintain between approximately 32 degrees Fahrenheit and approximately 33 degrees Fahrenheit. UV lighting, some of which produces ozone, controls odors and sanitary conditions for the dry aging process.