Described herein are methods of preparing cutin-derived monomers, oligomers, or combinations thereof from cutin-containing plant matter. The methods can include heating the cutin-derived plant matter in a solvent at elevated temperature and pressure. In some preferred embodiments, the methods can be carried out without the use of additional acidic or basic species.

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.

Alkaline in-use solutions that may be used to disinfect and/or sanitize hard surfaces and which may act as anti-biofilm agents, comprise a disinfectant/sanitizer cleaner solution and an activator solution that are mixed together to form the alkaline in-use solutions. Disinfectant/sanitizer cleaner solution may comprise quaternary ammonium compound and hydrogen peroxide. Activator solution may comprise alkaline buffering agent, chelating agent and soluble silicon dioxide.

Alkaline in-use solutions that may be used to disinfect and/or sanitize hard surfaces and which may act as anti-biofilm agents, comprise a disinfectant/sanitizer cleaner solution and an activator solution that are mixed together to form the alkaline in-use solutions. Disinfectant/sanitizer cleaner solution may comprise quaternary ammonium compound and hydrogen peroxide. Activator solution may comprise alkaline buffering agent, chelating agent and soluble silicon dioxide.

A composition of matter having the following chemical structure:

[00001]$\left[\frac{H_x.Math.O_{\left(x-1\right)}}{2}\right].Math.Z_y$

wherein x is and odd integer 3;
y is an integer between 1 and 20; and
Z is one of a monoatomic ion from Groups 14 through 17 having a charge value between 1 and 3 or a polyatomic ion having a charge between 1 and 3.

A composition of matter having the following chemical structure:

[00001]$\left[\frac{H_x.Math.O_{\left(x-1\right)}}{2}\right].Math.Z_y$

wherein x is and odd integer 3;
y is an integer between 1 and 20; and
Z is one of a monoatomic ion from Groups 14 through 17 having a charge value between 1 and 3 or a polyatomic ion having a charge between 1 and 3.

A method for processing wet olive pomace involves providing wet olive pomace, adding a calcium compound and/or a calcium solution to the wet olive pomace, and filtering the wet olive pomace in a first separating device to obtain a solid phase and a liquid phase.

A produce wash system is provided. The produce wash system includes a produce line with a short-term wash device followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.

A method for reducing bacterial contamination on a food surface. The method comprises applying to the food surface an NC.sub.6-C.sub.18 acyl amino acid ester and a methylcellulose. The methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.