A mixture of baked fruits and vegetables blended with water; homemade puree; organic frozen puree; heart shaped puree baby food. Frozen organic puree baby food in heart molded containers, comprising of part water, baked fruits and vegetables to slow the growth of pathogenic bacteria organically.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

There is provided a frozen food product, such as frozen juice, and the method of providing same. This involves cooling the food product, such as a juice, to a slurry temperature within a freezing temperature range for the juice to provide a slurry, the juice slurry comprising a liquid juice component and a frozen juice component; providing the juice slurry to a container; and freezing the juice slurry within the container.

An exemplary method for preserving fresh herbs includes obtaining fresh trimmings from a plant, grinding and/or chopping the fresh trimmings to form processed trimmings, packaging the processed trimmings in a container, and freezing the processed trimmings in the container. Freezing the processed trimmings may include subjecting the processed trimmings to a dry ice atmosphere.

A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

An exemplary method for preserving fresh herbs includes obtaining fresh trimmings from a plant, grinding and/or chopping the fresh trimmings to form processed trimmings, packaging the processed trimmings in a container, and freezing the processed trimmings in the container. Freezing the processed trimmings may include subjecting the processed trimmings to a dry ice atmosphere.

A blast cell system is disclosed that includes a plurality of bays that are spaced across the blast cell, arranged to hold items to be cooled, wherein each bay is separated from each other bay so as to prevent cross-flow of air from one bay to another bay; a plurality of louvers, each covering a different bay of the plurality of bays; one or more flow sensors, temperature sensors, or both positioned to sense conditions for each of the plurality of bays; and a controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers, so as to allow different volumes of cooling air to flow through each respective bay.

A packaging material for fruits and vegetables contains cellulose acylate having an acyl group. The cellulose acylate is cellulose acylate in which the hydroxy group of cellulose is esterified with a carboxylic acid, and has an acyl group. In the cellulose acylate of the packaging material for fruits and vegetable, an acyl group substitution degree, which is a rate of esterification of the hydroxy group of cellulose with a carboxylic acid, is within a range of from 2.00 to 2.97.

An exemplary method for preserving fresh herbs includes obtaining fresh trimmings from a plant, grinding and/or chopping the fresh trimmings to form processed trimmings, packaging the processed trimmings in a container, and freezing the processed trimmings in the container. Freezing the processed trimmings may include subjecting the processed trimmings to a dry ice atmosphere.

A blast cell system is disclosed that includes a plurality of bays that are spaced across the blast cell, arranged to hold items to be cooled, wherein each bay is separated from each other bay so as to prevent cross-flow of air from one bay to another bay; a plurality of louvers, each covering a different bay of the plurality of bays; one or more flow sensors, temperature sensors, or both positioned to sense conditions for each of the plurality of bays; and a controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers, so as to allow different volumes of cooling air to flow through each respective bay.