A composition of matter having the following chemical structure: $.Math.H_x{O}_{\frac{\left(x-1\right)}{2}}.Math.Z_y$ 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: $.Math.H_x{O}_{\frac{\left(x-1\right)}{2}}.Math.Z_y$ 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 of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the pickling cavity may be to receive food to be pickled. The pickling device may have a disc-shaped insert to be positioned in the pickling cavity and over the food to be pickled, a lid to be coupled to the first open end of the housing, and a positive pressure source to be removably coupled to the lid and configured to pressurize the pickling cavity during a pickling process without application of heat.

A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the pickling cavity may be to receive food to be pickled. The pickling device may have a disc-shaped insert to be positioned in the pickling cavity and over the food to be pickled, a lid to be coupled to the first open end of the housing, and a positive pressure source to be removably coupled to the lid and configured to pressurize the pickling cavity during a pickling process without application of heat.

An improved system and method for treating, precooling, and handling perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of palletized perishable products during the precooling step. As the perishable is precooled, the system integrates humidity control to reduce dehydration. Sanitizing substances are dispensed into the recirculating air to significantly reduce micro-organisms on the surface coming from the field and avoid recontamination from the cooling warehouse. Conditioning and ripening management substances are recirculated to enable managing the ripeness of a perishable to a target. The mobile container is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The system and method has thus combined rapid cooling, reduced dehydration, reduced surface micro-organism contamination, and conditioning or ripeness control for enhanced quality and shelf life. The mobile container is able to operate independently outside of a refrigerated warehouse used for storage and distribution of the cooled perishable product. The materials of construction used and operational independence enable safely using highly active sanitizing, ripening management, and other functional substances. The mobile container can be located near harvest or facilities with no colling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, preferably to a MAP process, and then distribution.

A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

Methods and apparatus for validating wash processes and related operations for food processing, including preventing undesirable deviations in such food processing. One example method for validating a process for a food processing system generally includes: operating the food processing system on a food product according to the process, wherein the operating is performed for at least a validation period; measuring a process metric at multiple times during the validation period while the food processing system is operating according to the process, wherein the measuring generates a set of process metric measurements; and determining whether the process for the food processing system is valid, based on the set of process metric measurements.