Methods and systems are provided for infusing a crystalline and/or porous solid with a desired fluid, particularly an antimicrobial agent, as well as infused crystalline and/or porous solids produced thereby. Solids which may be infused with an antimicrobial agent according to the invention include erythritol, table salt, table sugar, baking soda, calcium carbonate, acetic acid, ascorbic acid, and marshmallow.

A prefabricated monolithic modular self-supporting sanitizable clean room system comprises at least one clean room having large monolithic panels, consisting of a high density foamed polystyrene inner core, and coated in fiber-glass/polyester, the system having the following particular characteristics: high productivity with increase in product shelf life, absolute air filtering, temperature, humidity and overpressure control, reduced washing and drying times, maximum washability, high efficiency air treatment mixer system with desiccant dehumidification wheel, significant reduction in costs of civil works and also including all the prefabricated utilities.

A prefabricated monolithic modular self-supporting sanitizable clean room system comprises at least one clean room having large monolithic panels, consisting of a high density foamed polystyrene inner core, and coated in fiber-glass/polyester, the system having the following particular characteristics: high productivity with increase in product shelf life, absolute air filtering, temperature, humidity and overpressure control, reduced washing and drying times, maximum washability, high efficiency air treatment mixer system with desiccant dehumidification wheel, significant reduction in costs of civil works and also including all the prefabricated utilities.

Disclosed herein are flexible plasma applicators based on fibrous layers that are capable of rapidly sanitizing a surface via either direct or indirect contact with said surface.

A food preservation system is provided. The system includes a storage cabinet for storing foods, an electrolytic gas generator, a gas sensor and a control unit. The electrolytic gas generator is in fluid communication with the storage cabinet to output a first gas and a second gas to preserve the foods. The gas sensor is arranged in the storage cabinet to detect the concentration of the gases in the storage cabinet for obtaining gas concentration information which includes a first gas concentration and a second gas concentration. The control unit is electrically connected to the electrolytic gas generator and the gas sensor. According to the received gas concentration information, the control unit adjusts the applied voltage of the electrolytic gas generator to control the gas species generated by the electrolytic gas generator and the first and second gas concentrations in the storage cabinet.

A food preservation system is provided. The system includes a storage cabinet for storing foods, an electrolytic gas generator, a gas sensor and a control unit. The electrolytic gas generator is in fluid communication with the storage cabinet to output a first gas and a second gas to preserve the foods. The gas sensor is arranged in the storage cabinet to detect the concentration of the gases in the storage cabinet for obtaining gas concentration information which includes a first gas concentration and a second gas concentration. The control unit is electrically connected to the electrolytic gas generator and the gas sensor. According to the received gas concentration information, the control unit adjusts the applied voltage of the electrolytic gas generator to control the gas species generated by the electrolytic gas generator and the first and second gas concentrations in the storage cabinet.

A method for improving nutrients in food ingredient, and a control apparatus, a storage cabinet, an electronic device and a computer-readable storage medium are provided. The method comprises the following steps: controlling, on the basis of a closure signal of a storage compartment, a light source to be turned on; after a first preset duration, acquiring the humidity of the storage compartment; and if the humidity of the storage compartment is greater than a target humidity, controlling a humidity control fan to operate in a normal mode, and turning off the light source after a second preset duration. After a light source is controlled to be turned on on the basis of a closure signal of a storage compartment, a humidity control fan can be controlled to operate in a normal mode when it is determined, according to the humidity of the storage compartment.

A method for improving nutrients in food ingredient, and a control apparatus, a storage cabinet, an electronic device and a computer-readable storage medium are provided. The method comprises the following steps: controlling, on the basis of a closure signal of a storage compartment, a light source to be turned on; after a first preset duration, acquiring the humidity of the storage compartment; and if the humidity of the storage compartment is greater than a target humidity, controlling a humidity control fan to operate in a normal mode, and turning off the light source after a second preset duration. After a light source is controlled to be turned on on the basis of a closure signal of a storage compartment, a humidity control fan can be controlled to operate in a normal mode when it is determined, according to the humidity of the storage compartment.

A device for generating an ozone in a high moisture content environment is provided. The ozone generator features an enclosure with an interior space, an assembly within this interior space, at least one sheet of glass, and a power control board positioned in the housing and which houses the at least one sheet of glass. The assembly features at least one anode and at least one cathode where there is some overlap between the anode and cathode, which are preferably constructed out of aluminum. When in use, the ozone generator creates a plasma discharge which is used to prevent potential corrosive effects that may arise.

Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a smoky odor, a different off odor, microbes, or combinations of any thereof. Systems for reducing contaminants in cocoa beans are also disclosed.