Process and plant for washing of grapes especially for wine making comprising: a first stage of automated washing able to remove substances and/or foreign bodies from the grapes at least through the effect of chemical agents; a second stage of automated washing to remove chemical agents from the grape;

the phases of washing being such as to preserve the integrity and the organoleptic qualities of the grape.

A photosensitizer-containing dispersion, and use thereof.

A photosensitizer-containing dispersion, and use thereof.

A baking production system for control of preservative concentration during production of baked products includes a preservative control system, including a preservative control unit, a flow control valve, a flow meter, first and second conductive probes, first and second acidity sensors, a metering pump, a water mixer, a temperature sensor, a moisture sensor, which is configured to mix the water with the preservative solution, thereby creating a water preservative mixture; and a production line, including a dough mixer, which is configured to receive a baking mixture and mix the baking mixture with the water preservative mixture, thereby creating a dough. Also disclosed is a method for preservative concentration control, including calculating water preservative concentration, optimizing preservative solution flow, calculating dough preservative concentration, and optimizing source water flow.

A baking production system for control of preservative concentration during production of baked products includes a preservative control system, including a preservative control unit, a flow control valve, a flow meter, first and second conductive probes, first and second acidity sensors, a metering pump, a water mixer, a temperature sensor, a moisture sensor, which is configured to mix the water with the preservative solution, thereby creating a water preservative mixture; and a production line, including a dough mixer, which is configured to receive a baking mixture and mix the baking mixture with the water preservative mixture, thereby creating a dough. Also disclosed is a method for preservative concentration control, including calculating water preservative concentration, optimizing preservative solution flow, calculating dough preservative concentration, and optimizing source water flow.

A system and method for the preservation of coconut products via dehydration and freezing are disclosed. Via the systems and methods described herein, coconuts can achieve a significantly longer shelf life, without degradation of the coconuts naturally-occurring beneficial aspects. One exemplary embodiment of the invention discloses a method for the preservation of a coconut by dehydrating the coconut in a blast cooler with a dehumidifier and a blower. The combination of the cool temperature and the dry airflow over the coconut, cause the coconut to dehydrate, decreasing the amount of water inside the coconut. With less water inside of the coconut, the coconut can then be frozen in a shock freezer, without cracking the coconut. The coconut is then defrosted at a specific temperature for a specific period of time, to ensure the coconut shell remains dry, thereby preventing mold and mildew on the exterior of the coconut.

A system and method for the preservation of coconut products via dehydration and freezing are disclosed. Via the systems and methods described herein, coconuts can achieve a significantly longer shelf life, without degradation of the coconuts naturally-occurring beneficial aspects. One exemplary embodiment of the invention discloses a method for the preservation of a coconut by dehydrating the coconut in a blast cooler with a dehumidifier and a blower. The combination of the cool temperature and the dry airflow over the coconut, cause the coconut to dehydrate, decreasing the amount of water inside the coconut. With less water inside of the coconut, the coconut can then be frozen in a shock freezer, without cracking the coconut. The coconut is then defrosted at a specific temperature for a specific period of time, to ensure the coconut shell remains dry, thereby preventing mold and mildew on the exterior of the coconut.

Embodiments of the present disclosure relate generally to systems and methods for combing ozone and water to deliver ozonated water in a rinse stream. The ozone rain pan finds particular use for rinsing food products traveling along a conveyor line with ozonated water.

Embodiments of the present disclosure relate generally to systems and methods for combing ozone and water to deliver ozonated water in a rinse stream. The ozone rain pan finds particular use for rinsing food products traveling along a conveyor line with ozonated water.

A capture unit for use with an antimicrobial application unit may include an upstream filter and a downstream filter. The upstream filter may be positioned to receive effluent from the application unit and to filter solid components from the effluent. The resultant upstream effluent filtrate may then be passed downstream to the downstream filter. The downstream filter may be used to filter an antimicrobial component from the upstream effluent filtrate and the resultant downstream effluent filtrate may be suitable for disposal as wastewater discharge. The antimicrobial is preferably a quaternary ammonium compound, is more preferably an alkylpyridinium chloride, and is most preferably cetylpyridinium chloride.