A method for treating a perishable product is provided, the method comprising: determining a desired product treatment outcome selected from sanitization, protection, preservation, or enhancement of the perishable product; after harvesting, wet or dry washing the perishable product; directly or indirectly applying a substance to the surface of the perishable product using a carrier; and packaging the perishable product. A system for treating a perishable product with a substance treatment is provided, the system comprising: one or more devices for directed substance application to a surface of the perishable products prior to final packaging of the perishable product using a carrier; and wherein the one or more devices is an electrostatically charging device or a nebulizer. Embodiments of the invention which use multiple, sequenced, and engineered applications enhance the efficacy of sanitizers and other functional substances for increasing the quality, safety, and overall shelf life of perishable products.

In a method for the inactivation of microorganisms in liquid foods, a liquid food is mixed with a pressurized, liquefied gas at a pressure which is sufficient to maintain the liquefied gas in the liquid state. The mixture of food and gas is then depressurized to a pressure at which the liquefied gas is vaporized. According to the invention, before or during the depressurization to the second pressure, the mixture is guided through a pipeline and brought up to a flow speed in the pipeline which is sufficient to form cavitations in the liquid food.

A liquid nitrogen quick-freezing preservation method for fresh bamboo shoots. The method includes performing a coating treatment on cuts of fresh bamboo shoots, which reduces the moisture loss through the cuts, slows down the degree of lignification of the bamboo shoots, mitigates color changes at the cuts, inhibits excessively fast reproduction of microorganisms at the cuts and prevents invasion of microorganisms from the cuts, so that a decrease in nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is mitigated, and the nutritional value and commodity value of the bamboo shoots are maintained. The method further includes an intermittent ultrasonic treatment on the fresh bamboo shoots, so that coating substances form films on the surfaces of the cuts more easily, preventing the fresh bamboo shoots from being eroded by microorganisms and preventing nutrient substances from being decomposed and utilized by the microorganisms.

A liquid nitrogen quick-freezing preservation method for fresh bamboo shoots. The method includes performing a coating treatment on cuts of fresh bamboo shoots, which reduces the moisture loss through the cuts, slows down the degree of lignification of the bamboo shoots, mitigates color changes at the cuts, inhibits excessively fast reproduction of microorganisms at the cuts and prevents invasion of microorganisms from the cuts, so that a decrease in nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is mitigated, and the nutritional value and commodity value of the bamboo shoots are maintained. The method further includes an intermittent ultrasonic treatment on the fresh bamboo shoots, so that coating substances form films on the surfaces of the cuts more easily, preventing the fresh bamboo shoots from being eroded by microorganisms and preventing nutrient substances from being decomposed and utilized by the microorganisms.

An acoustic apparatus and method for using a combination of low-frequency and high-frequency vibration of dried food, grain being an example, such that there are a large number of collisions among the individual grain particles for destroying microorganisms that reside on the surface or just below the surface of the grain, are described. Embodiments of the invention permit bulk and continuous processing of the food. It is expected that such collisions do not produce any chemical changes in the food, nor should it have any adverse effects on the taste thereof. Embodiments of the apparatus are applicable to destruction of airborne microorganisms.

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.

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.

An in-line spraying system via ultrasound, which can be used in the dispensing of agrochemical agents for post-harvest fruit, which has a spray chamber formed by a closed tank containing the liquid to be sprayed, an agitator, two ultrasound transducers and a fan; a chamber for applying the mist to the fruit, formed by a closed chamber disposed on the processing line, which has gates with slats for allowing the fruit in and out, a cylindrical applicator for the agrochemical, which is connected to the spray chamber via a duct; and a chamber for recovering the mist, formed by a closed tank coupled to the application chamber, below the Processing line, which is connected to the spray chamber via a duct, and wherein the recovered mist is moved by the fan. A process for operating the system is also disclosed.

An in-line spraying system via ultrasound, which can be used in the dispensing of agrochemical agents for post-harvest fruit, which has a spray chamber formed by a closed tank containing the liquid to be sprayed, an agitator, two ultrasound transducers and a fan; a chamber for applying the mist to the fruit, formed by a closed chamber disposed on the processing line, which has gates with slats for allowing the fruit in and out, a cylindrical applicator for the agrochemical, which is connected to the spray chamber via a duct; and a chamber for recovering the mist, formed by a closed tank coupled to the application chamber, below the Processing line, which is connected to the spray chamber via a duct, and wherein the recovered mist is moved by the fan. A process for operating the system is also disclosed.

A system for processing a material comprises a reactor having an inlet for receiving a flow of the material and an outlet for releasing processed material from the reactor; an acoustic transducer for producing soundwaves propagating within the reactor and through the material; and one or more strings, placed under tension within the reactor and selected to resonantly vibrate at a predetermined frequency, responsively to the soundwave.