A dried food fresh-keeping packaging bag structure includes a packaging bag and a fresh-keeping device in the packaging bag. The fresh-keeping device includes a storage box. One side of the storage box is attached to an inner surface of the packaging bag. The storage box has a storage chamber filled with a preservative. One side of the storage chamber is formed with an outlet provided with a breathable film to block the preservative. An outside of the breathable film is provided with a sealing film to seal the storage chamber. One end of the sealing film extends to an outside of a mouth of the packaging bag to form a pull portion. When in use, the pull portion is pulled to tear the sealing film from the fresh-keeping device, so that the dried food product in the packaging bag is kept dry by the preservative.

A dried food fresh-keeping packaging bag structure includes a packaging bag and a fresh-keeping device in the packaging bag. The fresh-keeping device includes a storage box. One side of the storage box is attached to an inner surface of the packaging bag. The storage box has a storage chamber filled with a preservative. One side of the storage chamber is formed with an outlet provided with a breathable film to block the preservative. An outside of the breathable film is provided with a sealing film to seal the storage chamber. One end of the sealing film extends to an outside of a mouth of the packaging bag to form a pull portion. When in use, the pull portion is pulled to tear the sealing film from the fresh-keeping device, so that the dried food product in the packaging bag is kept dry by the preservative.

Glass beads which are functionalized by lysine or polylysine adsorbed on their surface, a device that includes a container that contains glass beads which are functionalized by lysine or polylysine adsorbed on their surface, and their use for capturing microorganisms. Also the diagnostic, elimination or reduction of the load of microorganisms of liquid or viscous samples in which microorganisms are captured on the glass beads which are functionalized by lysine or polylysine.

Glass beads which are functionalized by lysine or polylysine adsorbed on their surface, a device that includes a container that contains glass beads which are functionalized by lysine or polylysine adsorbed on their surface, and their use for capturing microorganisms. Also the diagnostic, elimination or reduction of the load of microorganisms of liquid or viscous samples in which microorganisms are captured on the glass beads which are functionalized by lysine or polylysine.

The invention relates to an automated station for salting meat pieces in a predetermined manner, enabling a method for salting poultry meat pieces to be automated, thus increasing productivity and thereby improving safety conditions. The station comprises motorised supply means for supplying meat pieces (P) in a forward direction, handling means for handling meat pieces in order to handle the meat piece coming from the supply means, salt supply means configured to provide salt on an inner and outer area of the meat piece (P), as well as a retrieval system for retrieving salt coming from the salt supply means.

The invention relates to an automated station for salting meat pieces in a predetermined manner, enabling a method for salting poultry meat pieces to be automated, thus increasing productivity and thereby improving safety conditions. The station comprises motorised supply means for supplying meat pieces (P) in a forward direction, handling means for handling meat pieces in order to handle the meat piece coming from the supply means, salt supply means configured to provide salt on an inner and outer area of the meat piece (P), as well as a retrieval system for retrieving salt coming from the salt supply means.

The present disclosure generally relates to an anti-spoiling, freshness-preserving formulation comprising ionized salt, method for making ionized salt for extending shelf life of fruit and the like. The method comprises treating a refine salt to form a salt crystal, diluting the salt crystal in a bath of essential oil to from a salt melt, ionizing the salt melt to form ionized salt and locking the ionized salt in a solid state.

The present disclosure generally relates to an anti-spoiling, freshness-preserving formulation comprising ionized salt, method for making ionized salt for extending shelf life of fruit and the like. The method comprises treating a refine salt to form a salt crystal, diluting the salt crystal in a bath of essential oil to from a salt melt, ionizing the salt melt to form ionized salt and locking the ionized salt in a solid state.

A chamber can be a pathogen control device, which can include a body having at least one internal wall defining an internal chamber, and a layer of a two dimensional material on at least a portion of the at least one internal wall. The two-dimensional material can have at least one edge protruding from the at least one internal wall. A pathogen control system can include the chamber and at least one pressure source operably coupled with an inlet of the internal chamber, and optionally include a depressurization vessel. A method of processing a fluid, such as for controlling pathogens, can include providing the chamber, and flowing a fluid with or without pressurized carbon dioxide or processing fluid through the internal chamber of the chamber to contact an edge of the two-dimensional material. The flow through the chamber can be conducted until at least one pathogen is controlled.

A chamber can be a pathogen control device, which can include a body having at least one internal wall defining an internal chamber, and a layer of a two dimensional material on at least a portion of the at least one internal wall. The two-dimensional material can have at least one edge protruding from the at least one internal wall. A pathogen control system can include the chamber and at least one pressure source operably coupled with an inlet of the internal chamber, and optionally include a depressurization vessel. A method of processing a fluid, such as for controlling pathogens, can include providing the chamber, and flowing a fluid with or without pressurized carbon dioxide or processing fluid through the internal chamber of the chamber to contact an edge of the two-dimensional material. The flow through the chamber can be conducted until at least one pathogen is controlled.