A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

A method is for using a pickling device. The method includes positioning food to be pickled in a pickling cavity of a housing. The housing has a first open end and a second closed end opposite the first open end, and the pickling cavity extends between the first open end and the second closed end. The method also includes positioning a disc-shaped insert in the pickling cavity and over the food to be pickled, coupling a lid to the first open end of the housing, and coupling a positive pressure source, external to the housing, to the lid. The method further includes operating the positive pressure source to pressurize the pickling cavity to exceed a threshold pressure level during a pickling process without application of heat.

A method is for using a pickling device. The method includes positioning food to be pickled in a pickling cavity of a housing. The housing has a first open end and a second closed end opposite the first open end, and the pickling cavity extends between the first open end and the second closed end. The method also includes positioning a disc-shaped insert in the pickling cavity and over the food to be pickled, coupling a lid to the first open end of the housing, and coupling a positive pressure source, external to the housing, to the lid. The method further includes operating the positive pressure source to pressurize the pickling cavity to exceed a threshold pressure level during a pickling process without application of heat.

A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes using lecithin having not more than about 80% w/w phosphatidylcholine in the presence of conditioned water.

A hydrated lecithin carrier vesicle composition includes a lecithin-derived membrane-forming lipid vesicle in conditioned water for incorporation of an active ingredient to form a dispersed composition. A method of making the hydrated lecithin carrier vesicle includes using lecithin having not more than about 80% w/w phosphatidylcholine in the presence of conditioned water.

A process for coating fresh eggs with a coating composition including coating the eggs with a polyethylene glycol-lactide aqueous dispersion, the process being useful for: reducing microbial content both within and outside the fresh eggs, preventing further contamination of the fresh eggs, extending the shelf life of the fresh eggs, maintaining the quality of the fresh eggs, and increasing the strength of the shells of the fresh eggs.

In various embodiments, the present application teaches numerous compositions that include water clusters and methods of use thereof. In some embodiments, the present application teaches compositions and methods for treating, preventing and promoting the prophylaxis of bacterial infections in plants and animals. The present application further teaches compositions and methods for treating the surfaces of non-living substrates upon which bacteria are known or thought to reside. The present invention also teaches methods for adding compositions that include water clusters to foods and feed.

In various embodiments, the present application teaches numerous compositions that include water clusters and methods of use thereof. In some embodiments, the present application teaches compositions and methods for treating, preventing and promoting the prophylaxis of bacterial infections in plants and animals. The present application further teaches compositions and methods for treating the surfaces of non-living substrates upon which bacteria are known or thought to reside. The present invention also teaches methods for adding compositions that include water clusters to foods and feed.

In a solution cultivation method for a low potassium vegetable, an entire cultivation period from seeding to harvesting is divided into a first cultivation period and a second cultivation period depending on the vegetable to be cultivated. In the first cultivation period, the vegetable is cultivated in a first culture solution containing a first fertilizer for solution cultivation which contains potassium. In the second cultivation period, the vegetable is cultivated in a second culture solution containing a second fertilizer for solution cultivation which does not substantially contain potassium. During the second cultivation period, an air flow is applied at a controlled speed to the growing point of the vegetable.