Compositions and methods for generating ClO.sub.2 gas are disclosed. A composition that includes a chlorite salt is activated by exposure to ultraviolet light. After an optional storage period, the composition is then exposed to moisture, resulting in the generation of ClO.sub.2 gas. Exemplary compositions include polymers in which the chlorite salt is dispersed. The polymers may be used to form films that can be used to package, e.g., food products, pharmaceutical products, medical devices, and/or laboratory devices. Upon exposure to ultraviolet light and moisture, the packaging releases controlled quantities of ClO.sub.2 gas, which may disinfect and/or deodorize the packaged device or product.

Compositions and methods for generating ClO.sub.2 gas are disclosed. A composition that includes a chlorite salt is activated by exposure to ultraviolet light. After an optional storage period, the composition is then exposed to moisture, resulting in the generation of ClO.sub.2 gas. Exemplary compositions include polymers in which the chlorite salt is dispersed. The polymers may be used to form films that can be used to package, e.g., food products, pharmaceutical products, medical devices, and/or laboratory devices. Upon exposure to ultraviolet light and moisture, the packaging releases controlled quantities of ClO.sub.2 gas, which may disinfect and/or deodorize the packaged device or product.

A method for improving nutrients in food ingredient, and a control apparatus, a storage cabinet, an electronic device and a computer-readable storage medium are provided. The method comprises the following steps: controlling, on the basis of a closure signal of a storage compartment, a light source to be turned on; after a first preset duration, acquiring the humidity of the storage compartment; and if the humidity of the storage compartment is greater than a target humidity, controlling a humidity control fan to operate in a normal mode, and turning off the light source after a second preset duration. After a light source is controlled to be turned on on the basis of a closure signal of a storage compartment, a humidity control fan can be controlled to operate in a normal mode when it is determined, according to the humidity of the storage compartment.

A method for improving nutrients in food ingredient, and a control apparatus, a storage cabinet, an electronic device and a computer-readable storage medium are provided. The method comprises the following steps: controlling, on the basis of a closure signal of a storage compartment, a light source to be turned on; after a first preset duration, acquiring the humidity of the storage compartment; and if the humidity of the storage compartment is greater than a target humidity, controlling a humidity control fan to operate in a normal mode, and turning off the light source after a second preset duration. After a light source is controlled to be turned on on the basis of a closure signal of a storage compartment, a humidity control fan can be controlled to operate in a normal mode when it is determined, according to the humidity of the storage compartment.

An electrostatic device that includes: an air flow regulator system including a pressure regulator and an air flow regulator; a liquid flow regulating system including a set of restrictors; an electrostatic system including an electrostatic emission antenna and an insulating hood of the electrostatic emission antenna; an air-liquid nozzle that is separated from the electrostatic emission antenna; a tank; a positive displacement pump and a low-wetting electrostatic application method.

A control system for controlling the storage of metabolically active produce in a defined confined environment. The control system comprises gas analyzing and pressure measurement means including a control unit for determining an adjusted gas medium composition of the confined environment for protecting the produce against metabolic degradation. An operating/actuating means for adapting the gas medium in the confined storage environment is based on the determined adjusted gas medium composition. The control unit is adapted for determining the adjusted gas medium composition based on a mathematical model of the system that determines a metabolic coefficient of the produce by combining measured changes of gas composition in the confined environment with dynamic pressure changes in the confined space. The value of the metabolic coefficient is used as input for a control algorithm to continuously adjust the gas composition in the confined space in response to the metabolic activity of the produce.

A control system for controlling the storage of metabolically active produce in a defined confined environment. The control system comprises gas analyzing and pressure measurement means including a control unit for determining an adjusted gas medium composition of the confined environment for protecting the produce against metabolic degradation. An operating/actuating means for adapting the gas medium in the confined storage environment is based on the determined adjusted gas medium composition. The control unit is adapted for determining the adjusted gas medium composition based on a mathematical model of the system that determines a metabolic coefficient of the produce by combining measured changes of gas composition in the confined environment with dynamic pressure changes in the confined space. The value of the metabolic coefficient is used as input for a control algorithm to continuously adjust the gas composition in the confined space in response to the metabolic activity of the produce.

An improved thermal fogging device includes an extended heat transfer surface located within the aerosolization chamber that increases the mixing of the liquid chemical particles and the hot gases in the aerosol to improve aerosolization. The extended heat transfer surface also helps to increase the heat transfer to the forming aerosol in the aerosolization chamber.

Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a smoky odor, a different off odor, microbes, or combinations of any thereof. Systems for reducing contaminants in cocoa beans are also disclosed.

A device for fruit and vegetable phase-temperature precooling compatible multi-coupling anti-aging treatment comprises a refrigeration house with a plurality of differential pressure precooling devices placed therein. The differential pressure precooling device comprises a hermetic seal tunnel precooling box, a separator plate is fixedly mounted at an upper part inside the tunnel precooling box and in parallel to a top wall of the tunnel precooling box with a space formed therebetween; the separator plate extends to the bottom of the tunnel precooling box; a venting plate is fixedly mounted to one side of the separator plate and in parallel to a side wall of the tunnel precooling box with a space formed therebetween; a section of wind shield is vertically and downwardly mounted to an end of the other side of the separator plate; an axial flow fan is mounted at a corner of the tunnel precooling box between the separator plate and the venting plate.