Presentation Horticulture Purill

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Transcript Presentation Horticulture Purill

No
Special
Light
Pur(ifying)Ill(umination)
Purill
Results of Purill lighting
Method and Device for Purification
and Illumination with Purill LED
light (infra red + warm/cold white)
Application areas Purill:
LED light (IR + cold &warm white)
• Water distillation
– Cleaning from bacteria, micro-organism, viruses
– Legionella
• Shelf life management
– Extending quality of fruits, vegetables
– Extending quality of flowers
– Listeria treatment
• Food cold pasteurization
Water purification areas:
•
•
•
•
•
•
Last stage of waste water treatment
Swimming pool water treatment
Legionella treatment
Water recycling
Clean taps and shower heads
Clean water supply for green houses
Extending Shelf life
• Increases shelf life of fruits, vegetables and
fruits
• Kills listeria (on surface and inside food)
• Allows to use less refrigeration of food by
killing bacteria
• Brightens colors of fruits, vegetables etc
• Is usable as energy saving light as well
• Helps preventing color change of meat
Food cold pasteurization
• Food packages passing Purill Modulated
light will clean this from bacterial and
micro-organism contamination
• Beer and other fluid cold pasteurization can
be done with the methodology
On next sheets background of the research of this invention
The conditions to which produce is exposed after
harvest govern its rate of deterioration
• Increase in post-harvest
decay often occurs where
produce is washed before
packing. Most moulds
and bacteria causing
decay require free water
to establish infection. It
may be a problem when
produce is sprayed or
exposed to high humid air
or mist.
“Purill” Technology works in two different
ways:
I. The lights stimulate and maintain important physiological
processes and biochemical reactions within the tissues and
organs (water exchange, respiration, photosynthesis, etc.) that
keep these organs of fresh produces alive for much longer
time;
II. The lights kill or suppress spoilage or pathogenic microorganisms in fresh produces and, as the results, increase the
shelf life.
Trials on cut Roses
Red rose: Control vs. “Purill”, Day 14
Shelf life of Red rose "First Red", trial
3 (June- July 03)
12
8
Control
VEGELI
Sterilization
6
4
2
Days in a fridge
30
26
22
18
14
4
10
0
0
Visual scores
10
Yellow rose: Control vs. PureRay, Day 14
Pink rose: Control vs. “PureRay” , Day 14
Shelf life of white roses "Escimo" (visual quality
assessment scores), trial 1.
12
White rose: Control vs. “PureRay”, Day 7
10
Scores
8
Control
6
VEGELI
Sterilization
4
2
0
0
2
4
6
8
10 12 14 16 18 20 22 24 26
Days in a fridge
Gerbera: “PureRay” trials
"Control
vs. PURERAY Fridge": Shelf life of Carrot
12
10
Scores
8
6
4
2
0
Days
0
2
4
6
8
10
12
14
16
18
20
22
"Perfectly Natural Fridge", Shelf life of Lettuce Iceberg,
Trial 3, ( March 10- April 1, 2003)
12
10
Scores
8
6
Control
VEGELI
4
"Sterilization"
2
0
0
2
4
6
8
10
12
14
16
18
20
22
Days
"Perfectly Natural Fridge", Shelf life of Brussel Sprout,
Trial 3 (March 10- April 1, 2003)
12
10
Scores
8
Control
6
VEGELI
"Sterilization"
4
2
0
0
2
4
6
8
10
12
14
16
18
20
22
Days
"Perfectly Natural Fridge", Shelf life of Cucumber,
Trial 3 (March 10- April 1, 2003)
12
10
Scores
8
Control
6
VEGELI
"Sterilization"
4
2
0
0
2
4
6
8
10
12
14
Days
"Control vs. PureRay Fridge": Shelf life of
Pear "Rocha" ,
12
10
Scores
8
6
4
2
0
Days
0
2
4
6
8
10
12
14
16
18
20
22
"Perfectly Natural Fridge", Shelf life of Mangoes,
Trial 3, ( March 10- April 1, 2003)
12
10
Scores
8
Control
6
VEGELI
"Sterilization"
4
2
0
0
2
4
6
8
10
12
14
16
18
20
22
Days
Purill can be installed on different facilities (fruits &
vegetable shelves, etc.) of grocery and flower stores.
Purill and the Energy Savings Issue
•
The halogen incandescent, fluorescent, and metal
halide lamps that are common in the stores consume
lots of energy
•
Purill lighting systems are capable to reduce this
energy cost because of the following:
1.
LEDs lamps and panels consume from 30 to 200% less energy than
lamps are used in the stores;
Purill lamps save energy by providing more output per each Watt
through the reinforcement of the natural colours of fresh produce.
2.
Life of Purill lights vs. others
Life of Purill LEDs lamps is 100,000 Hours vs.
3,000- of Incandescence bulbs or
10,000 Hours for Fluorescence light!
Food irradiation with Purill lights kills
the most of microbes in a produce!
A short term exposure (1-5
min) of a produce with
Purill light kills up to
99,9% of microorganisms
(bacteria and fungi)
V.Vasilenko & Malmok Vision
Patent Applications
• “Method and Apparatus
for Storing Produce”,
WO 2004/100684, A1,
May 14, 2004
• New application
METHOD AND DEVICE
FOR ONE AND BOTH
OF PURIFICATION AND
ILLUMINATION
1036868
21 April 2009
V. Vasilenko & Malmok Vision are share holders of Purill
Purill
Information:
Ir. Herre Rost van Tonningen
[email protected]
www.purill.com
+31 6 53234443