Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.

Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product. In addition, riboflavin may be dissolved in heat-processed products, followed by irradiation of the riboflavin-containing heat-processed products with a UV light source to initiate monomer reactions of acrylamide and reduce the concentration of the acrylamide in the baked product.

A perishable storage unit with means for sanitizing food stuffs having a sanitization unit. The storage unit provides a storage body, a door, and a cooling system, wherein the cooling system is integrated with the storage body to maintain a cooling temperature when the door is in a closed position. The sanitization unit includes a light assembly and a switch, wherein the switch is integrated with a peripheral edge of the storage unit such that the door engages the switch when in the closed position. The light assembly is configured to emit sterilizing wavelengths of light, such as ultraviolet light, and is operably coupled to the switch, such that when the door is actuated from an open position to the closed position, the light assembly is switched from an off state to an on state.

A perishable storage unit with means for sanitizing food stuffs having a sanitization unit. The storage unit provides a storage body, a door, and a cooling system, wherein the cooling system is integrated with the storage body to maintain a cooling temperature when the door is in a closed position. The sanitization unit includes a light assembly and a switch, wherein the switch is integrated with a peripheral edge of the storage unit such that the door engages the switch when in the closed position. The light assembly is configured to emit sterilizing wavelengths of light, such as ultraviolet light, and is operably coupled to the switch, such that when the door is actuated from an open position to the closed position, the light assembly is switched from an off state to an on state.

Ultraviolet radiation is directed within an area at target wavelengths, target intensities, a target temporal distribution, and/or a target spatial distribution. The target attribute(s) of the ultraviolet radiation can correspond to at least one of a plurality of selectable operating configurations including a storage life preservation operating configuration, a disinfection operating configuration, an ethylene decomposition operating configuration, and/or the like.

Ultraviolet radiation is directed within an area at target wavelengths, target intensities, a target temporal distribution, and/or a target spatial distribution. The target attribute(s) of the ultraviolet radiation can correspond to at least one of a plurality of selectable operating configurations including a storage life preservation operating configuration, a disinfection operating configuration, an ethylene decomposition operating configuration, and/or the like.

The present disclosure relates to an air modifying device for extending the shelf life of a fresh product and to methods of extending the shelf life of fresh products. Certain embodiments of the present disclosure comprise an air modifying device for extending shelf life of a fresh product. The device comprises a hollow body, one or more means for moving air or a gas through the hollow body, a surface within the hollow body, the surface comprising a metal oxide, and a source of UV light within the body to direct UV light onto the surface comprising the metal oxide, wherein irradiation of the metal oxide with the UV light modifies the air or gas moved through the device so that release of the modified air or gas from the device into the atmosphere around the fresh product extends the shelf life of the fresh product.

The present disclosure relates to an air modifying device for extending the shelf life of a fresh product and to methods of extending the shelf life of fresh products. Certain embodiments of the present disclosure comprise an air modifying device for extending shelf life of a fresh product. The device comprises a hollow body, one or more means for moving air or a gas through the hollow body, a surface within the hollow body, the surface comprising a metal oxide, and a source of UV light within the body to direct UV light onto the surface comprising the metal oxide, wherein irradiation of the metal oxide with the UV light modifies the air or gas moved through the device so that release of the modified air or gas from the device into the atmosphere around the fresh product extends the shelf life of the fresh product.

The disclosure provides methods of producing a salt product which includes starting with a quantity of salt, placing the salt under an infrared light for a period of time, exposing the salt to sunlight for a period of time, exposing the salt to maifan stones for a period of time, and roasting the salt while being contained in clay pots that are surrounded with elements such as apatite, tourmaline, germanium, maifan (barley stone), volcanic rocks, titanium, and illite at high temperature for a period of time. The salt may include sea salt.

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.