Abstract:
A vegetable freshness-preservation and growing case comprising: a thermally-insulated case body (10) used for vegetable growing or freshness preservation, where the thermally-insulated case body (10) is provided at the rear side thereof with an electrical control component for use in electrical control of the thermally-insulated case body and with a piping component for use in circulated supply of a nutrient solution into the thermally-insulated case body (10). The present growing case allows the freshness of a vegetable to be preserved for an extended period of time, has a simple structure, and is easy to maintain.
Abstract:
A device for washing leafy vegetables comprises a washing and transport channel (4) for vegetables to be washed and dispensing means (9) for dispensing a washing liquid into said channel (4). The device further comprises a mixing tank (10) hydraulically connected to the means (9) for dispensing the washing liquid, inside which ozone is added to the washing liquid before it is poured back into the washing and transport channel (4); a first filter (20) positioned upstream of the mixing tank (10) to filter the washing liquid immediately prior to its inlet into the tank (10); a second filter (21 ) positioned downstream of the washing and transport channel (4) to filter the washing liquid straight after the separation from the washed vegetables. The washing and transport channel (4) comprises a tube (6) inside which the vegetables are washed and transported from a vegetable loading station (2) to an unloading station (3).
Abstract:
The present invention describes an apparatus or system for extending shelf life of biological soft tissue, the apparatus includes a holding means; means for introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; means for rinsing and means for extended cold storage intended for preservation. Moreover, the present invention also relates to a method for extending shelf life of biological soft tissue, the method includes the steps of introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; and extended cold storing of the biological soft tissue intended for preservation of the same; and wherein the method also includes rinsing the biological soft tissue before or after the introducing of one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue.
Abstract:
Sanitizing method for eliminating microorganisms from washing/process water used for fruit and vegetable produce, comprising the steps of: filtering of the process water; electrolysis of the filtered process water in at least one electrolytic cell; turbulence promotion of the process water flow inside the at least one electrolytic cell, performed by providing the cell (s) with turbulence promoters; and wherein the electrolysis step is performed in (an) electrolytic cell (s) provided with BBD (Boron Doped Diamond) electrodes.
Abstract:
A ecological vegetable freshness-preservation method and an ecological vegetable freshness-preservation and growing case. The method comprises: a nutrient solution is supplied in a circulated manner to a vegetable in a thermally-insulated case and the temperature, humidity and/or lighting in the thermally-insulated case are adjusted, thus allowing the vegetable in the thermally-insulated case to be in a paused- or slowed-growth state. Employment of the present method and ecological vegetable freshness-preservation and growing case allows the growth state of the vegetable to be controlled, thus ensuring to the greatest extent the freshness of the vegetable.
Abstract:
A method of storing harvesting produce in a storage solution and a packaged beverage produced utilizing the method are disclosed. The harvest produce may be whole fruit or diced root vegetables. The storage solution is characterized in that a neutral water potential is established when the harvested produce is immersed in the solution. The packaged beverage is characterised in that the container provides both first and second releasable seals that permit the solution to be drunk and the harvested produce to be eaten.
Abstract:
The invention relates to a fog distribution head (116) for a fogging apparatus, which has: a fog inlet (15), and at least two fog outlets (18), each suitable for placing the inlet (15) in communication with the outside of the head (116). The head (116) includes at least two plugs (126) suitable for plugging the respective outlets (18). Each plug (126) is suitable for plugging a single one of the outlets (18), the plugs (126) being movably mounted with respect to a frame of the head (126), independently from one another.
Abstract:
A food processing apparatus (20) including a tank (24) having an inlet end (32) for receiving food product and an outlet end (40) for discharging food product, the tank having an inner wall (44) defining a compartment (52) and including a solid, imperforate wall portion (46), fluid being contained in the compartment, and a rotatable auger (88) mounted in the compartment (52), the auger (88) for advancing food product within the compartment (52) from the inlet end (32) toward the outlet end (40), the auger (88) including flights (104) having a flight wall with a radial edge, a clearance space being defined between the radial edge of the flights and the solid, imperforate wall portion (46) of the inner wall (44). Flow of fluid through the clearance space may be inhibited. One of the inner wall and the flight wall may include a perforated wall portion (48). Flow of fluid between the first auger section and the second auger section may be provided through the perforated wall portion (48).
Abstract:
A device for serving and preserving food items, the device including an open container for holding the food items having one or more side walls and a floor, wherein when the food items are immersed in fluid, typically a preserving fluid, the device is in a preserving state; a liquid-holding compartment, having a tubular form, for holding the fluid when the device is in a serving state; and a liquid-transfer mechanism for transferring the preserving fluid from the open container into the liquid-holding compartment and back. One or more passageways, interconnecting the open container and the liquid-holding compartment, facilitate the transfer of fluid between the open container and the liquid-holding compartment.