Ultraviolet light disinfection food storage container

Abstract

A container can be used for the sanitation of food products, wherein the container comprises a UV light which can irradiate the food. This allows for food to last longer, as the UV light can reduce or eliminate microbes on the food. This also increases the safety of the food for consumption. The UV light can be activated when low light conditions are sensed, such as in a refrigerator with the door shut.

Description

[0001] ULTRAVIOLET LIGHT DISINFECTION FOOD STORAGE CONTAINER

[0002] CROSS REFERENCE TO RELATED APPLICATIONS

[0003] This application claims the benefit of U.S. Provisional Patent Application No. 63 / 637,530, filed April 23, 2024, the disclosure of which is hereby incorporated by reference in its entirety.

[0004] FIELD OF THE INVENTION

[0005] Provided herein are food product containers comprising UVC light which are capable of irradiating the food product to reduce or eliminate microbes for use in food product sanitation and storage.

[0006] BACKGROUND OF THE INVENTION

[0007] Food preservation is a major problem. The average American throws out about 103 pounds of food each year, or about $2798 worth of food. About 33% of global food waste is generated from spoiled food.

[0008] What is urgently needed in the art are storage containers which better preserve food and elongate their life. This solution will allow kitchens to increase food preservation and perform niche cooking processes by providing a controlled environment for food storage.

[0009] SUMMARY OF THE INVENTION

[0010] It has been surprisingly and unexpectedly discovered that a modular UVC container as described herein leads to greatly improved food product sanitation and storage.

[0011] This improvement provides a significant advance in the state of the art of food preservation.

[0012] The result is remarkable in that the use of multi-purpose UVC containers as described herein provides one or more of (i) increased food product freshness time; (ii) modular design and intuitive functionality; (iii) rapid and stable regulation of internal heating; (iv) rapid changes in internal humidity; and / or (vi) rapid dehydration of food product.

[0013] Specific benefits of a UVC container as described herein include one or more of

[0014] (i) greatly increased food product freshness time, for example, UVC-treated strawberries lasted 9% longer than control strawberries on average (see, e.g., FIG. 14 and Tables 1-2);

[0015] (ii) modular design and intuitive functionality (see, e.g., FIGs. 4-9);

[0016] (iii) rapid and stable regulation of internal heating, for example a heating element (see, e.g., FIG. 18) which regulates an internal temperature in the food storage container of up to about 215 °F (see, e.g., FIG. 17);

[0017] (iv) rapid changes in internal humidity, for example a humidity control element (see, e.g., FIG. ID) regulates a decrease from about 65% to about 4.5% humidity within a 6-hour testing period (see, e.g., FIG. 17); and

[0018] (v) rapid dehydration of food product, for example, UVC containers having a dehydrator element (see, e.g., FIG. 16) resulted in a reduction in 55.3% of weight of strawberries (see, e.g., FIG. 18);

[0019] A summary of embodiments of the invention is described in further detail below.

[0020] BRIEF DESCRIPTION OF THE FIGURES

[0021] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate certain examples of the present disclosure and together with the description, serve to explain, without limitation, the principles of the disclosure. Like numbers represent the same elements throughout the figures.

[0022] FIG. 1 A shows a view of an exemplary UVC container. Lid, 100; One or more light sensors, 120; Green LED Status Indicator Light, 121; Red LED Status Indicator Light, 122; Push Button, 123; Latch, 130; Latch hinge, 131; Storage component, 200.

[0023] FIG. IB shows a front view of an exemplary UVC container. Lid, 100; One or more light sensors, 120; Green LED Status Indicator Light, 121; Red LED Status Indicator Light, 122; Push Button, 123; Latch, 130; Latch hinge, 131; Storage component, 200.

[0024] FIG. 1C shows a front view of an exemplary UVC container. In some embodiments, the UVC container comprises a lid 100 having one or more light detecting sensors 120, one or more UVC status LED indicators 121, 122, and a push button 123 cleansing cycle starter to initiate the process of UVC disinfection. Latch, 130; Latch hinge, 131; Storage component, 200.

[0025] FIG. ID shows a side view of an exemplary UVC container, comprising vents 300 wherein ambient air is exchanged for humidity control and is controlled by a mechanical sliding door 310. In some embodiments, UVC disinfected air is effluxed from the interior of the container, while ambient exterior air is influxed into the interior of the container. Lid, 100; Latch, 130; Latch hinge, 131; Storage component, 200.

[0026] FIG. IE shows an underside view of an exemplary UVC lid, comprising an electronics platform 400 and a battery element 410. A corner Lid Detection system is shown in a magnified, inset view, wherein proper attachment of the lid 100 to the storage component 200 is verified. Lid, 100; One or more light sensors, 120; Red LED Status Indicator Light, 122; Latch hinge, 131.

[0027] FIG. IF shows a view of the underside of an exemplary lid 100, wherein UVC lights 420 are oriented. Latch hinge, 131.

[0028] FIG. 2 shows a testing examination showing the comparison of experimental (food incubated in an exemplary UVC container as described herein) compared to control. It was found that UVC sanitized strawberries lasted 7% longer than the control batch. Containers were washed with soap and water. The lid was sanitized with a sterile wipe. No Raspberries were washed before testing. All strawberries were washed before testing. For UVC sanitation, produce was sanitized with the UVC light for a set duration of time, and then set outside the fridge in order to reduce overall testing time.

[0029] FIG. 3 shows an exemplary UVC container as described and several key features: For safety purposes, the UVC container has light detection functionality. In some embodiments, UVC lights 420 only turn on when the ambient environment is dark (i.e., the container is in a closed fridge). For safety purposes, the UVC container has lid 100 detection functionality. In some embodiments, the UVC lights 420 only turn on when the lid 100 is attached to the storage component 200. For user interface purposes, the UVC container contains a push button 123. In some embodiments, pressing the push button 123 initiates a cleansing cycle activation switch. For user interface purposes, the UVC container has LEDs 121, 122. In some embodiments, the LEDs 121, 122 indicate a cleansing cycle status update. In some embodiments, the LEDs show a red color 122, wherein the red LED lights 122 indicate an incomplete cleansing cycle. In some embodiments, the LEDs show a green color 121, wherein the green LED lights 121 indicate a complete cleansing cycle. For humidity control purposes, the UVC container contains air flow control. In some embodiments, the Air Flow control is set to different settings according to the different perishable housed within the UVC container.

[0030] FIG. 4 shows an exemplary UVC disinfection container as described herein. A modular lid attachment 100 is shown comprising one or more UVC lights 420, wherein the UVC light is shown emitting into the storage component 200. FIG. 5 shows multiple views of an exemplary UVC container as described herein. In some embodiments, for the UVC container to function, the UVC lights 420 must be in direct contact with ambient food environment. This arrangement allows for simpler design. This arrangement provides for handwashing of the lid element 100 of the UVC container. In some embodiments, the UVC lights 420 and food do not directly interface. Storage component, 200.

[0031] FIG. 6 shows a user pressing the push button 123 of an exemplary UVC container as described herein. Lid, 100; One or more light sensors, 120; Green LED Status Indicator Light, 121; Red LED Status Indicator Light, 122.

[0032] FIG. 7 shows an image of an exemplary UVC container as described herein in a closed fridge (i.e., dark ambient environment) during an active cleansing cycle, wherein UVC lights 420 are being emitted to disinfect the food housed in the storage component.

[0033] FIG. 8 shows an image of an exemplary UVC container in an opened fridge as described herein showing red LED light 122, which indicates an incomplete cleansing cycle.

[0034] FIG. 9 shows an image of an exemplary UVC container in an opened fridge as described herein showing green LED light 121, which indicates a completed cleansing cycle.

[0035] FIG. 10 shows a test outline of an exemplary UVC container as described herein in comparison to a control container. Strawberries in the UVC container underwent a one minute cleansing cycle once per day for 5 days.

[0036] FIG. 11 shows the results of the experiment as described in FIG. 10. Strawberries were set outside the fridge in order to reduce overall testing time. A major breakthrough was observed, in which UVC-treated strawberries lasted approximately 12 hours longer (i.e., a 12% increase) compared to strawberries in a control container. UVC-treated strawberries lasted 112 hours (4 days and 16 hours) until mold was observed. Control strawberries lasted 100 hours (4 days and 4 hours) until mold was observed.

[0037] FIG. 12 shows a second test outline of an exemplary UVC container as described herein in comparison to a control container. Strawberries were set outside the fridge in order to reduce overall testing time. Strawberries in the UVC container underwent a 2.5-minute cleansing cycle once per day for 5 days. UVC-treated strawberries lasted 5 days until mold was observed whereas, for control strawberries, mold was observed on day 4.

[0038] FIG. 13 shows a third test outline of an exemplary UVC container as described herein in comparison to a control container. Strawberries were set outside the fridge in order to reduce overall testing time. Strawberries in the UVC container underwent a one minute cleansing cycle once per day for 5 days. UVC-treated and control strawberries lasted 5 days until mold was observed.

[0039] FIG. 14 shows a summary of UVC testing statistics. UVC-treated strawberries lasted 9% longer than control strawberries on average. For example, UVC-treated strawberries lasted on average 110 hours(4 days and 14 hours), while control strawberries lasted about 101 hours (4 days and 5 hours) on average. A total number of 4 UVC replicates and 3 control replicates were run.

[0040] FIG. 15 shows an exemplary modular lid 100 as described herein.

[0041] FIG. 16 shows an exemplary UVC container as described and several key features: For heating purposes, the UVC container can have a heating element 500. In some embodiments, the UVC container has a 250W A / C heating element 500. For heating purposes, the UVC container can reach high temperatures. In some embodiments, the UVC container can reach internal temperatures of about 215 °F. For airflow purposes, the UVC container can have a fan 510. In some embodiments, the UVC has a 60 mm 12V fan 510. In some embodiments, the fan has a variable speed control. In some embodiments, the UVC container further comprises a dehydrating rack 520. In some embodiments, the UVC container comprises about 100 in2of dehydrating space. In some embodiments, the UVC container is dishwasher safe. In some embodiments, the dehydrating rack 520 is dishwasher safe.

[0042] FIG. 17 shows a testing result of an exemplary UVC container as described herein. In a first test, a maximum temperature system was run at max power until heat stopped increasing, allowing testing of the entire system and understanding of the capabilities of the heater. The maximum temperature reached of the UVC container was about 215 °F. Humidity dropped from about 65% to about 4.5% in the interior of the UVC container. In a second test, 300 grams (g) of strawberries slices were dehydrated using an exemplary UVC dehydrating container as described herein. Dehydration lasted for approximately 6 hours, allowing the testing of heater control system and airflow characteristics of the UVC container. The dehydration process in the UVC container resulted in a reduction in 55.3% of weight of strawberries in the top rack.

[0043] FIG. 18 shows an exemplary UVC dehydrating container as described herein having a top lid 100 and a storage component 200. In some embodiments, the storage component comprises 200 four side walls and a bottom base, wherein a tray 520 is inserted into the storage component on top of the base of the storage component. In some embodiments, the storage component comprises a heating element 500 and fan 510 on a side wall. DETAILED DESCRIPTION

[0044] The following description of the disclosure is provided as an enabling teaching of the disclosure in its best, currently known embodiment(s). To this end, those skilled in the relevant art will recognize and appreciate that many changes can be made to the various embodiments of the invention described herein, while still obtaining the beneficial results of the present disclosure. It will also be apparent that some of the desired benefits of the present disclosure can be obtained by selecting some of the features of the present disclosure without utilizing other features. Accordingly, those who work in the art will recognize that many modifications and adaptations to the present disclosure are possible and can even be desirable in certain circumstances and are a part of the present disclosure. Thus, the following description is provided as illustrative of the principles of the present disclosure and not in limitation thereof.

[0045] Reference will now be made in detail to the embodiments of the invention, examples of which are illustrated in the drawings and the examples. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[0046] It is understood that the terminology used herein is used for the purpose of describing particular embodiments only, and is not intended to limit the scope of the present invention. It must be noted that as used herein and in the appended claims, the singular forms “a,” “an,” and “the” include the plural reference unless the context clearly dictates otherwise. Thus, for example, a reference to “an element” is a reference to one or more elements and includes equivalents thereof known to those skilled in the art. Similarly, for another example, a reference to “a step” or “a means” is a reference to one or more steps or means and may include sub-steps and subservient means. All conjunctions used are to be understood in the most inclusive sense possible. Thus, the word “or” should be understood as having the definition of a logical “or” rather than that of a logical “exclusive or” unless the context clearly necessitates otherwise. Structures described herein are to be understood also to refer to functional equivalents of such structures. Language that may be construed to express approximation should be understood unless the context clearly dictates otherwise.

[0047] Unless defined otherwise, all technical and scientific terms used herein have the same meanings as commonly understood by one of ordinary skill in the art to which this invention belongs. Preferred methods, techniques, devices, and materials are described, although any methods, techniques, devices, or materials similar or equivalent to those described herein may be used in the practice or testing of the present invention. Structures described herein are to be understood also to refer to functional equivalents of such structures. The present invention will now be described in detail with reference to embodiments thereof as illustrated in the accompanying drawings.

[0048] From reading the present disclosure, other variations and modifications will be apparent to persons skilled in the art. Such variations and modifications may involve equivalent and other features which are already known in the art, and which may be used instead of or in addition to features already described herein.

[0049] References to “one embodiment,” “an embodiment,” “various embodiments,” etc., may indicate that the embodiment s) of the invention so described may include a particular feature, structure, or characteristic, but not every embodiment necessarily includes the particular feature, structure, or characteristic. Further, repeated use of the phrase “in one embodiment,” or “in an embodiment”, “another embodiment,” do not necessarily refer to the same embodiment, although they may.

[0050] As it is well known to those skilled in the art many careful considerations and compromises typically must be made when designing for the optimal manufacture of a commercial implementation any system, and in particular, the embodiments of the present invention. A commercial implementation in accordance with the spirit and teachings of the present invention may configured according to the needs of the particular application, whereby any aspect(s), feature(s), function(s), result(s), component(s), approach(es), or step(s) of the teachings related to any described embodiment of the present invention may be suitably omitted, included, adapted, mixed and matched, or improved and / or optimized by those skilled in the art, using their average skills and known techniques, to achieve the desired implementation that addresses the needs of the particular application.

[0051] UV Disinfection Food Storage Devices

[0052] UV Disinfection Food Storage Container

[0053] The UV Disinfection Food Storage Container as described herein disinfects food by killing surface level bacteria through use of Ultraviolet C (UVC) light. By killing the surface level bacteria, the food molds slower and ultimately is preserved for a longer duration. The UVC lights 420 are mounted on the bottom of the container lid 100.

[0054] In some embodiments, the UVC lights 420 comprise between about 200 nm and about 280 nm light, between about 210 nm and about 270 nm light, between about 225 and about 265 nm light, between about 200 nm and about 240 nm light, between about 240 nm and about 280 nm light, or between about 254 nm and about 262 nm light. In some embodiments, the UVC 420 lights comprise between about 254 nm and about 262 nm light.

[0055] In one aspect, provided herein is a container for food preservation, wherein the container comprises UVC lights 420, wherein said UVC lights are controlled by one or more light detecting sensors 120, wherein said UVC lights are inactivated when the light detecting sensor senses light. In some embodiments, the UVC lights 420 are mounted on the bottom of the container lid 100.

[0056] In some embodiments, the UVC container is modular and stackable.

[0057] In some embodiments, the UVC container comprises a lid 100 and a storage component 200, wherein said storage component holds food.

[0058] In some embodiments, the lid 100 comprises a gasket 140. In some embodiments, the lid comprises one or more photocell resistors 124 that detect reduction in light.

[0059] In some embodiments, the lid 100 further comprises one or more latches 130 which are flexibly attached to the lid via one or more hinges 131. In some embodiments, the one or more latches 130 snap together the lid 100 and the storage component 200.

[0060] In some embodiments, the UVC lights 420 are on an interior portion of the lid 100. In some embodiments, the UVC lights 420 are on an interior portion of the storage component 200. In some embodiments, when the one or more photocell resistors 124 detect a reduction in light, the UVC lights 420 are turned on.

[0061] In some embodiments, the lid 100 forms a seal over a top portion of the storage component 200. In some embodiments, the lid 100 forms a seal via the gasket 140 over a top portion of the storage component 200.

[0062] In some embodiments, the UVC container comprises a push button 123 which starts a disinfection cycle. As used herein, the terms “disinfection” and “cleansing” are used interchangeably as it relates to a cycle of the UVC container as described herein.

[0063] In some embodiments, the UVC container comprises a top lid 100 and a storage component 200. In some embodiments, the storage component 200 comprises four side walls and a bottom base. In some embodiments, the storage component 200 further comprises one or more substorage components. In some embodiments, the UVC container further comprises a tray 520, wherein the tray is inserted into the storage component 200 on top of the base of the storage component. In some embodiments, the storage component 200 further comprises a dehydrating element. In some embodiments, the dehydrating element comprises a fan element 510 and heating element 500. In some embodiments, the dehydrating element is comprised within one or more side walls of the storage component 200.

[0064] In some embodiments, the UVC container comprises a humidity control element comprising one or more airvents 300 and optionally one or more mechanical sliding doors 310. In some embodiments, the dehydrating element is comprised within the lid 100. In some embodiments, the one or more air vents 300 allow for air flux into and out of the UVC container. In some embodiments, the one or more air vents 300 traverse one or more of the side walls of the storage container 200. In some embodiments, the one or more air vents 300 traverse the lid 100.

[0065] In some embodiments, the UVC container can run at least one, at least two, at least three, at least four, at least 5, or more than 5, disinfection cycles in a day.

[0066] In some embodiments, the UVC container can run no more than 10 cycles, no more than 9 cycles, no more than 8 cycles, no more than 7 cycles, no more than 6 cycles, no more than 5 cycles, no more than 4 cycles, no more than 3 cycles, or no more than 2 cycles in a day.

[0067] In some embodiments, said disinfection cycle begins when the one or more light detecting sensors 120 do not detect light.

[0068] In some embodiments, the disinfection cycle is interrupted when the one or more light detection sensors 120 detect light.

[0069] In some embodiments, the container comprises UVC disinfection cycle indicators 121, 122

[0070] In some embodiments, the UVC disinfection cycle indicators 121, 122 are LED lights.

[0071] In some embodiments, the UVC container comprises a humidity and / or temperature control function.

[0072] In an alternative aspect, provided herein is a method of disinfecting food, the method comprising placing the food in any container as described herein, and running one or more disinfection cycles.

[0073] In an another aspect, provided herein is a process of preserving food or sanitizing food, the process comprising using any container as described herein.

[0074] In another aspect, provided herein is a process of manufacturing any container as described herein.

[0075] The logic for the container is that the user securely fastens the lid 120 to the storage component 200 via the one or more latches 130 and then presses a button 123 to arm the lights. The user then places the container in the fridge. Once the door is closed, the UVC lights 420 turn on for a set duration of time. In some embodiments, the set duration of time is at least about 30 seconds, at least about 1 minute, at least about 1.5 minutes, at least about 2 minutes, at least about 2.5 minutes, at least about 3 minutes, at least about 3.5 minutes, at least about 4 minutes, at least about 4.5 minutes, at least about 5 minutes, at least about 6 minutes, at least about 7 minutes, at least about 8 minutes, at least about 9 minutes, at least about 10 minutes, at least about 15 minutes, or more. If the user opens the fridge door during the light on period, the UVC lights 420 will turn off.

[0076] When the fridge door is closed again, the UVC lights 420 turn on for the remaining time. Once the cycle is complete, the food is sanitized and is preserved for longer as described herein. If the user needs to access and open the food container, the user can run another UVC cycle. In some embodiments, the UVC container is limited to a set number of UVC cycles per day.

[0077] For a more technical description, the user presses a button 123 to activate the system. The lid 100 must be on the storage component 200 through a switch activation. More specifically, a push button switch 320 at the same level as the lid gasket 140 compresses when the lid 100 is properly attached to the container. Once the user closes the fridge door, the photocell resistors 124 detect the reduction in light. This prompts the UVC lights 420 to turn on. If the fridge door is opened during the cycle, the photocell resistor 124 detects the change in light level and turns off the lights. The container flashes a red light 122 and beeps to tell the user the cycle is not complete. When the user closes the fridge door, the red light 122 turns off and the UVC lights 420 turn back on for the remaining duration of the cycle. Once the cycle completes, the UVC lights 420 turn off. The user would then open the fridge door and a green light 121 would flash showing that the cycle had completed.

[0078] In some embodiments, the UV Disinfection Food Storage Container comprises one or more vent slots 300 allowing for influx and efflux of ambient air.

[0079] In some embodiments, the UV Disinfection Food Storage Container is washable. In some embodiments, the UV Disinfection Food Storage Container is washable using a dishwasher. In some embodiments, the UV Disinfection Food Storage Container is hand washable using soap and water.

[0080] In some embodiments, the UVC food storage container is coupled with a user interface which allows monitoring of food sanitation. In some embodiments, the user interface comprises a smartphone app or a notification. In some embodiments, the UVC container comprises wireless technology. In some embodiments, the wireless technology comprises radio frequency identification (RFID). RFID can use a contactless integrated circuit (IC) card or tag. In some embodiments, the RFID- equipped UVC container enables communication of a distance of several feet. In some embodiments, the wireless technology comprises near field communication (NFC). In some embodiments, NFC can also use a contactless IC card or tag. In some embodiments, NFC comprises antennas for communication. In some embodiments, NFC comprises tapping or physical touching of an object to the UVC container. In some embodiments, NFC enabled devices are selected from smartphones, appliances, or smart cards. In some embodiments, the wireless technology comprises light fidelity (Li-Fi). In some embodiments, the wireless technology comprises wireless fidelity (Wi-Fi).

[0081] In some embodiments, consumer or electronic devices, user interfaces, household or professional appliances which include but are not limited to mobile and smartphones, tablets, laptops, computers, glasses, watches, connected or wireless wearables, or a combination thereof, can operate in communication with a UVC container as described herein.

[0082] In some embodiments, the UVC container is incorporated into an appliance. In some embodiments, the appliance comprises a refrigerator. In some embodiments, the UVC container comprises one or more food drawers of a refrigerator.

[0083] UV Disinfection Food Storage Modular Lid

[0084] In an alternative aspect, provided herein is a UVC disinfecting food storage modular lid 100. In some embodiments, the UVC lights 420 are oriented on the underside of the UVC modular lid 100.

[0085] In some embodiments, the UVC modular lid 100 attaches to a variety of separate storage components 200. In some embodiments, the storage component 200 is selected from a bottle, a bag, a sealable bag, a pouch, a rigid container, a flexible container, or a box.

[0086] In alternative embodiments, the UVC container comprises a UVC lid 100 which is attached to a separate food container containing a non-opaque lid and storage component. In some embodiments, the one or more latches 130 snap onto the separate food container lid. UV Disinfection Food Storage Outer Basket

[0087] In another aspect, the storage component 200 comprises a basket container 600. In some embodiments, UVC lights 420 line the outside of the basket container 600. In some embodiments, UVC lights 420 line the inside of the basket container 600.

[0088] UV Dehydrator Modular Food Storage Container

[0089] In one aspect, the UVC container further comprises a dehydrating element. In some embodiments, the dehydrating element comprises a heating element 500, a fan element 510, and a dehydrating rack or tray 520.

[0090] In some embodiments, the heating element 500 comprises a 250 watt (W) A / C heating element. In some embodiments, the UVC dehydrating container reaches an internal temperature of at least about 150 °F, at least about 160 °F, at least about 170 °F, at least about 175 °F, at least about 180 °F, at least about 190 °F, at least about 200 °F, at least about 210 °F, at least about 215 °F, at least about 220 °F, at least about 225 °F, or more than 225 °F. In some embodiments, the heating element 500 regulates internal temperatures in the food storage container up to about 215 °F (see, e.g., FIG. 17).

[0091] In some embodiments, the fan 510 comprises a 60 mm fan. In some embodiments, the fan 510 comprises as 12V fan. In some embodiments, the fan 510 is a variable speed control fan.

[0092] In some embodiments, the UVC dehydrator modular food storage container comprises between about 50 and about 200 in2of dehydrating space. In some embodiments, the UVC dehydrator modular food storage container comprises between about 75 and about 150 in2of dehydrating space. In some embodiments, the dehydrator modular food storage container comprises about 100 in2of dehydrating space.

[0093] In some embodiments, the UVC dehydrator container can reduce the weight of one or more food products by at least about 10%, at least about 15%, at least about 20%, at least about 25%, at least about 30%, at least about 40%, at least about 50%, or more than about 50%, within a dehydrating period. In some embodiments, the dehydrating period comprises about a 24-hour period, about a 20-hour period, about a 16-hour period, about a 12-hour period, about a 10-hour period, about a 9-hour period, about an 8-hour period, about a 7-hour period, about a 6- hour period, about a 5-hour period, about a 4-hour period, about a 3-hour period, or less than about 3 -hours. UVC Features and Function

[0094] The UVC food container module operates by shining UVC light on perishable foods within the container. This UVC light has the ability to sanitize any surface level bacteria on the food. The product consists of UVC LEDs 420, light sensors 120, push buttons 123, a battery 410, and an electronics platform 400 in order to power and control the UVC lights 420. In some embodiments, the electronics platform 400 comprises an open-source electronics platform. In some embodiments, the open-source electronics platform 400 comprises Arduino.

[0095] All of this technology is contained in the container itself, or in some embodiments in the lid, which allows it to retain its primary functionality as a stackable and easy-to-use food storage container. The container can be used in the user’s fridge while the door is closed, to help shield the user from UVC exposure. This is ensured through various safety features included in the product instructions.

[0096] In order to initiate the UVC lights 420, a button 123 can be pressed to trigger a new cleansing cycle. Once all safety features have passed their safety checks, the container begins a cleansing cycle. The two safety features that are in place consist of the photocell resistors 124 detecting a dark environment and the lid detection button ensuring the lid 100 is properly placed on the container. Both of these features are put in place to make sure the user does not accidentally interface with the light directly.

[0097] In some embodiments, the disinfection cycle may be repeated. In some embodiments, the disinfection cycle can be repeated at least once per day, at least twice per day, at least 3 times per day, or more than 3 times per day.

[0098] Another key aspect of safety that is directly tied in with UVC light is the fact that UVC transmits through little to no materials (i.e., UVC light cannot penetrate through the glass / plastic of standard food storage containers). If any of the safety features detect a fault, the ambient lighting gets brighter or the lid 100 is taken off the container, the UVC lights 420 turn off. A flashing red light 122 is shown to the user to convey that the disinfection cycle was not completed. Once both safety features are back in the safe range, the red flashing light 122 turns off, the UVC lights 420 turn back on and the rest of the disinfection cycle is completed. The safety features are continuously monitored during the entire disinfection cycle duration. Once the disinfection cycle is completed, a green light 121 turns on displaying that the disinfection cycle has finished.

[0099] In some embodiments, the UVC container further comprises a humidity control element. In some embodiments, the humidity control element comprises one or more vents 300 on the storage component 200. In some embodiments, the humidity control element comprises one or more mechanical sliding doors 310 which can occlude air flow from the one or more vents 300. The user is able to control the amount of airflow going into the one or more vents 300 through physically manipulating the one or more mechanical sliding doors 310.

[0100] UVC Key Research Findings

[0101] UVC light is an emerging technology in the commercial food processing industry. It is used to sanitize food packaging, preparation surfaces, and food itself. The primary advantage of UVC light is its lack of waste produced compared to traditional sterilization practices, as well as the speed at which UVC can sterilize surfaces.

[0102] UVC specifically refers to between about 200 nm to about 280 nm range of light, which is a subset of the broader UV spectrum. The atmosphere filters out UVC from the sun but allows UV-A and UV-B to pass through. Thus, UVC has to be artificially produced.

[0103] UVC light breaks down the DNA of microorganisms like bacteria and pathogens, which halts their growth and kills the cells. Between about 254 nm and about 262 nm is the most efficient germicidal wavelength of light.

[0104] EXAMPLES

[0105] The following examples are set forth below to illustrate the compositions, devices, methods, and results according to the disclosed subj ect matter. These examples are not intended to be inclusive of all aspects of the subject matter disclosed herein, but rather to illustrate representative methods and results. These examples are not intended to exclude equivalents and variations of the present invention which are apparent to one skilled in the art.

[0106] The modular food storage container described herein was designed to help kitchens increase food preservation and perform niche cooking processes by providing a controlled environment for food storage. Two types of containers are discussed herein: UVC food storage containers, and UVC dehydrators. These can be used in a modular fashion by using alternative lids 100 to create a family of products. Example 1. UVC food storage containers

[0107] Using UV light, the shelf life of fresh fruit has been shown to increase shelf life by 123%. Using UV light, the shelf life of vegetables has been shown to increase by 141%. The shelf life of fresh fruits and vegetables can be increased by 20% by using humidity control.

[0108] The food storage container as described herein was designed to have safety features, be battery powered, and be stackable. An example of a UVC modular food storage container can be seen in FIGs. 1-14. The system can be activated by pressing a button 123 (FIG. 6). Once the refrigerator door is closed, this allows UVC lights 420 to turn on (FIG. 7). If the user opens the door before the cycle is complete, LEDs turn off and a colored indicator light 122 can flash (FIG. 8). Once the cycle is complete and the user opens the refrigerator, a different colored indicator light 121 can flash to confirm that the cycle is complete (FIG.9).

[0109] Next, the sanitary capabilities of a UVC food storage container as described herein were tested and compared to a control (no UVC light) food storage container. Both containers were washed with soap and water. Each lid 100 was sanitized with sterile wipe. Produce was either sanitized with the UVC light for a set duration of time (e.g., 1 min, 2.5 mins) or not (control). The containers were incubated at room temperature to reduce testing time.

[0110] Using a UVC food storage container as described herein, UVC-sanitized strawberries lasted 7% longer than a control batch (FIG. 2).

[0111] In another test experiment, strawberries were exposed to UVC for 1 minute once per day for 5 days and freshness was compared to a control batch of strawberries. The UVC-treated strawberries remained fresh approximately 12 hours longer (-12% increase) compared to control strawberries (FIGs. 10-11). “Freshness”, as defined in this specific example, is defined as the lack of appearance of mold on the strawberry fruit. For example, mold was seen on control strawberries after 100 hours (4 days and 4 hours). In contrast, UVC-treated strawberries experienced mold after 112 hours (4 days and 16 hours).

[0112] In subsequent test experiments, strawberries were exposed to UVC for either 2.5 minutes (FIG. 12) or 1 minute (FIG. 13) once per day for 5 days and freshness was compared to a control batch of strawberries. See a summary of the UVC testing results in Table 1 below. Table 1. UVC Testing Statistics

[0113] Table 2. Average time until mold statistics

[0114] For reference, a 5-log reduction (99.999%) in CFU (Culture-forming Units) is the industry standard for reducing food-borne bacteria and pathogens.

[0115] Overall, UVC-treated strawberries remained fresh for 9% longer than control, an average of 4 UVC replicates and 3 control replicates (FIG. 14). On average, UVC-treated strawberries lasted 110 hours, while control treated strawberries lasted 101 hours (Table 2). These data represent a major breakthrough in the art of food shelf life stability.

[0116] The food storage container can be coupled with a user interface which allows monitoring of food sanitation. This can include, but is not limited to, a smartphone app or notification. The containers can be designed to be modular, stackable, and the lids can be designed to fit any standard container, brand, or size.

[0117] Example 2. Dehydrating container

[0118] Also disclosed herein is a UVC dehydrator modular food storage container. It was found by South Dakota State University that “Dried foods keep 4-12 months depending on storage conditions.”

[0119] The container described herein can preserve food, as well as dehydrate food if desired. It is designed with temperature and airflow control, temperature sensing, and is easy to clean. An example of a dehydrator modular food storage container can be seen in FIGs. 15-18. A first test was performed to determine the maximum internal temperature that could be reached for the UVC dehydrating container. The system was run at max power until heat stopped increasing, allowing the examination of the capabilities of the heater. The maximum internal temperature reached was 215 °F (FIG. 17). Surprisingly, humidity dropped inside the container from 65% to 4.5% (FIG. 17).

[0120] In a second test, 300 g of strawberries were tested using a UVC dehydrating container as described herein. Slices of strawberries were dehydrated under different conditions for 6 hours, allowing the examination of the heater control system and airflow characteristics.

[0121] Surprisingly, strawberry slices were reduced in weight by 55.3%, indicating that the dehydrating container as described herein functions appropriately (FIG. 17).

[0122] It will be apparent to those skilled in the art that various modifications and variations can be made in the present disclosure without departing from the scope or spirit of the invention. Other embodiments of the disclosure will be apparent to those skilled in the art from consideration of the specification and practice of the methods disclosed herein. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.

[0123] References

[0124] 1. Dai, T., Vrahas, M., Murray, C., & Hamblin, M. (2012). Ultraviolet C irradiation: an alternative antimicrobial approach to localized infections? NIH Public Access Author Manuscript, doi : 10.1586 / eri .11.166

[0125] 2. Yemmireddy, V., Adhikari, A., & Moreira, J. (2022). Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview. Frontiers in Nutrition, doi : 10.3389 / fnut.2O22.871243

Claims

CLAIMSWhat is claimed is:

1. A container for food preservation, wherein the container comprises Ultraviolet C (UVC) lights, wherein said UVC lights are controlled by a light detecting sensor, wherein said UVC lights are inactivated when the light detecting sensor senses light.

2. The container of claim 1, wherein the container is modular and stackable.

3. The container of claim 1 or 2, wherein the container comprises a lid and a storage component, wherein said storage component holds food.

4. The container of claim 1 or 2, wherein the container comprises a UVC lid and a separate container, wherein the separate container comprises a storage component and optionally an additional lid.

5. The container of any one of claims 1-4, wherein the UVC lights are on an interior portion of the lid.

6. The container of any one of claims 3-5, wherein the lid forms a seal over a top portion of the storage component.

7. The container of any one of claims 1 -6, wherein the container comprises a push button which starts a disinfection cycle.

8. The container of any one of claims 1-7, wherein the container comprises one or more light detection sensors.

9. The container of claim 8, wherein the disinfection cycle begins when the light detecting sensors do not detect light.

10. The container of claim 8 or 9, wherein the disinfection cycle is interrupted when the light detection sensors detect light.

11. The container of any one of claims 1-10, wherein the container comprises one or more UVC disinfection cycle indicators.

12. The container of claim 11, wherein the one or more indicators are LED lights.

13. The container of any one of claims 1-12, further comprising one or more vents and one or more mechanical sliding doors.

14. The container of any one of claims 1-13, wherein the container comprises a humidity and / or temperature control function.

15. The container of any one of claims 1-14, wherein the container comprises a dehydrating function.

16. The container of claim 15, wherein the dehydrating container comprises a fan, a heating element, and optionally a dehydrating rack or tray.

17. A method of disinfecting food, the method comprising placing the food in the container of any one of claims 1-16 and running a disinfection cycle.

18. A process of preserving food or sanitizing food, the process comprising using the container of any one of claims 1-16.

19. A process of manufacturing the container of any one of claims 1-16.

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