Using ultrasound to preserve the freshness and quality of bread, fruits, vegetables, and even meats is the objective of the device. Killing 99.99% of all bacteria & micro organisms within the sonic range of the ultrasound, this device preserves food without the need for harmful chemicals or preservatives/or keeps food fresher longer, removing the ability for food to spoil entirely. The utility is the use of a piezoelectricity system in the form of a produce mat that lays on shelves and preserves food for a long period of time. Using thirty second bursts of high powered ultrasound, we can remove bacteria from a given area in that timeframe, each hour, per day. This allows for high power utility, and low exposure to ultrasound, prolonging the lifespan of perishable foods placed on the mat. This is specifically designed to integrate as a component for a refrigerator. Installed on the floor of the refrigerator. Sound travels better and longer in cold environments, so this technology is synergistic with the refrigerator it will be installed in.

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0° C. and about 7° C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

A baby-safe drying apparatus, including a generally pair shaped housing having a bottom portion connected to a middle portion tapering to a top portion, an electric fan connected to an interior wall of the housing and operative to draw air into an air inlet and out an air outlet, and a rechargeable battery supported within the bottom portion. The housing has a generally hollow interior with the air inlet located on the bottom portion and the air outlet located on the top portion. The air outlet is generally perpendicular to the housing in an upright position. The electric fan is arranged to be baby-safe. The rechargeable battery operationally providing power to the electric fan. The lower portion has a greater mass than the middle and top portions such that the center of gravity of the housing is lowered.

The route plan generation system generates a route plan for the movement of the user. The route plan generation system includes a user terminal operated by a user, a provider terminal, and a server. The provider terminal is operated by a food provider having a normal provision form of food and a temporary provision form. The server is connected to each of the user terminal and the provider terminal via a communication network. The route plan generation system executes a route plan change process of changing the route plan so that the provision place of the food pertaining to the offer of the offer is the destination or the via place, when the user requests the acquisition of the food pertaining to the offer of the offer of the food in response to the offer of the provision of the food in the temporary provision form from the food provider.

A thawing system is provided. The thawing system includes a cabinet having a substantially open front side, a back side, left side panel, right side panel, a top panel, and a substantially open bottom, an interior space of the cabinet defined by the back side, left and right side panels, and the top panel. The thawing system also includes a trolley sized to be received in the interior space of the cabinet, the trolley including a plurality of horizonal rails positioned on inner left and right sides of the trolley and configured to receive a plurality of trays with food stuffs thereon. The thawing system further includes one or more fans mounted adjacent to openings in the back side of the cabinet and configured to force air through the interior space of the cabinet and through the trolley. The thawing system also includes a control system operatively coupled to actuate the fans.

An apparatus and method for thawing foodstuff that includes a thawing chamber for accommodating the foodstuff, the thawing chamber includes a sensor for sensing a level of frozenness of the foodstuff in the thawing chamber, the sensor includes a microwave transmitter and a microwave receiver that is spaced from the microwave transmitter, the microwave receiver configured to receive a transmission signal transmitted by the microwave transmitter, the microwave transmitter and the microwave receiver are arranged inside the thawing chamber such that the foodstuff is, at least temporarily, situated between the microwave transmitter and the microwave receiver during a thawing process carried out with the apparatus.

A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.

A refrigerator according to an embodiment of the present disclosure includes a first storage compartment, a cavity, a heat source, a cold source, a water molecule freezing preventing device, and a controller configured to control an output of at least one of the heat source, the cold source, or the water molecule freezing preventing device, wherein the controller is configured to perform a first operation step to operate based on the first notch temperature for a cooling operation, a second operation step to operate based on a second notch temperature for a heating operation, and a third operation step to operate based on a third notch temperature for the cooling operation, the second notch temperature is higher than 0° C., and the third notch temperature is higher than the first notch temperature. Accordingly, it is possible to efficiently supply the cold or heat until reaching a supercooling maintenance section.

Processes for deep freezing and defrosting of products, in particular foodstuff products, wherein a constant speed of deep freezing is maintained throughout the process, and in that, in order to defrost the products, the products are subjected to a constant defrosting speed throughout the defrosting process.

A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.