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.

Devices, methods, and systems for disinfection with light are disclosed. In some examples, a lighting source is operable to provide light at wavelength range of about 380 nm - 420 nm with an irradiance and/or dosage sufficient for disinfection. One or more sensors and a control system may be used to control operation of the lighting source, such as by adjusting the lighting source in response to various inputs.

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

A radiation treatment unit is provided. The radiation treatment unit includes a pipe sub-system that includes a helically-coiled pipe for passing therethrough a fluid to be treated and defining therein a cylindrical cavity. The radiation treatment unit also includes at least one radiation sub-system configured to generate radiation and disposed so as to expose the pipe sub-system to the radiation. The pipe is provided with a spinner that includes smoothly twisting spinning surfaces spanning between ends thereof.

A radiation treatment unit is provided. The radiation treatment unit includes a pipe sub-system that includes a helically-coiled pipe for passing therethrough a fluid to be treated and defining therein a cylindrical cavity. The radiation treatment unit also includes at least one radiation sub-system configured to generate radiation and disposed so as to expose the pipe sub-system to the radiation. The pipe is provided with a spinner that includes smoothly twisting spinning surfaces spanning between ends thereof.

This invention relates to a method, process and apparatus for disinfecting and sterilizing all types of surfaces contaminated with microorganisms and toxic substances to render both inactive. Furthermore, this invention relates to both a method and apparatus for disinfecting and/or sterilizing breathable air and then using this air to protect a confined space from external contamination. The apparatus consists of a new ultra-violet (NUV) source that is more effective than mercury based 254 nm light for destroying DNA of virus, bacteria, spores and cists. It is most effective in breaking chemical bonds in toxic gases and Biotoxins that are useful to terrorists. It is combined with other apparatus that remove particulates and byproducts sometimes produced by the NUV source and maintains positive pressure of the confined space so as to prevent the influx of air from outside the protected zone.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

A system for irradiation of grain foods using one or more ultraviolet emitting sources is provided. The system includes an irradiation region in which the grain foods are irradiated by ultraviolet light. The system can include means for moving the grain foods through irradiation region, means for detecting the flow rate of the grain foods moving through irradiation region, and a control system for adjusting power provided to the ultraviolet emitting sources based on the flow rate of the grain foods.

A system to illuminate fruit and/or vegetables in the food storage facility, comprising a lamp (8) and a controller (12). The lamp is operable to provide the illumination with a first light output and a second light output, the first light output having a higher intensity and at least a red-bias spectrum relative to the second light output. Further, the system comprises a controller for controlling the illumination of the fruit and/or vegetables in the food storage facility by controlling the lamp. The controller is configured to apply the illumination in a sequence comprising a period of darkness, followed by the first light output for a first period, then followed by the second light output for a second period.