• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
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    • 专利摘要:
    DISINFECTION, STERILIZATION AND PACKAGING OF HORTIFRUTIGRANJEIROS READY FOR CONSUMPTION. It is a method for efficiently disinfecting, sterilizing and packaging fresh produce so that they are ready for consumption by a consumer. The claimed method removes dirt, soil, pathogens and provides fresh produce with a longer shelf life. The claimed method is a multi-stage sanitization process that is designed not to cause injury or other physical damage to fresh produce. Finally, this method produces disinfected, packaged and ready-to-sell produce on the market shelf.
    公开号:BR112015005442B1
    申请号:R112015005442-0
    申请日:2013-08-23
    公开日:2021-01-19
    发明作者:Kewel Munger
    申请人:Kewel Munger；
    IPC主号:
    专利说明:

    FIELD OF THE INVENTION
    [0001] This invention generally relates to a method that uses a fresh produce preparation device to efficiently disinfect, sterilize and package a quantity of fresh produce, such as fruits and vegetables, intended for human consumption. In particular, the present invention relates to a three-step method for sanitizing fruits and vegetables, followed by a drying and packaging procedure that produces packaged and ready-to-eat fruits and vegetables. This entire process is achieved with minimal physical damage or injury to fresh produce. FUNDAMENTALS
    [0002] Fresh produce is an essential part of the human diet. They provide many nutrients needed for optimal health. However, the modern fast-paced lifestyle of many people has reduced the consumption of such fresh produce in place of processed and unhealthy foods. This created a need for fresh, safe and readily available fresh produce.
    [0003] In recent years, there has been a growing global trend towards the production of fresh produce that is packaged and "Ready for consumption" ("RTE") without requiring further preparation by the consumer. Before being displayed on the market, fresh produce must be washed and sanitized. Dust, pesticides and biological contamination must be removed or fresh produce will spoil or will not have market quality. In addition, if certain biological contaminants remain in produce, serious illnesses or death can result from the consumption of contaminated produce.
    [0004] Scientists have tried to improve the chemicals and methods used to minimize the harmful impact on fresh produce and to extend the shelf life of fresh cut or fresh harvested produce. One such scientist, Dr. John Lopes, conducted extensive research to extend the shelf life of RTE produce. Dr. Lopes revolutionized the food disinfection and sterilization industry in the 1990s by inventing PRO-SAN®. The PRO-SAN® formula is disclosed in U.S. Patents 5,143,720 and 5,280,042 (collectively "the PRO-SAN® Patents"). Specifically, PRO-SAN® is an anionic surfactant and anionic acid sanitizer in one. PRO-SAN® is also an effective sanitizing agent. PRO-SAN® is an FDA approved composition made of ingredients that are generally recognized as safe ("GRAS") that have excellent antimicrobial activity against gram-positive and gram-negative bacteria, including the common pathogens in E. Coli, Staph, aureus and salmonella. For example, the research conducted on Tomatoes and Mountain Peppers, applying PRO-SAN® resulted in a reduction of up to 3 Logs in salmonella in tomatoes and a reduction of up to 4.1 Logs in salmonella in Mountain Peppers. PRO-SAN® was so effective that it was used by NASA's Commercial Space Center for Food Technology for astronauts to have food poisoning in space.
    [0005] Dr. John Lopes has conducted intensive research and has several patents related to the washing of fruits and vegetables that include PRO-SAN®, but PRO-SAN® patents have not disclosed or claimed a process or method that uses PRO-SAN ® to maximize the efficiency of disinfecting and sanitizing fresh produce.
    [0006] For years, the horticulture industry has used some forms of oxidizing sanitizer, such as chlorine dioxide, to kill bacteria, viruses, fungi and other microbes without affecting the taste, odor or appearance of the food. This minimal impact makes it an ideal disinfectant for RTE produce. By killing such microbes, freshly cut or freshly harvested vegetables spoil less quickly, look fresher on the market shelf and have a longer shelf life. Research has shown that chlorine alone can produce a reduction of 1 to 2 logs in microbial count, which translates to about a week of shelf life for fresh cut or fresh vegetables. A shelf life of one week is shorter than ideal and recent advances, including the present invention, extend that period of time.
    [0007] The use of PRO-SAN® and an oxidizing sanitizer together has a synergistic effect not previously known in the art. Together, they increase the shelf life of fresh produce up to 3 times that of any chemical product alone.
    [0008] Regarding methods for passing a product through sanitization and finally drying and packaging the product, US Patent No. 5,809,739, issued to Eno ("Eno"), reveals a system for sterilizing boxes where each The box is sprayed with a hydrogen peroxide sterilization formula, dried and then packaged. Eno's reference reveals an extremely limited method, in which a series of boxes that travel along a conveyor belt are irradiated in order to sterilize the surfaces of the box. Importantly, Eno fails to reveal or suggest a method for sterilizing fruits and vegetables that require special handling and care so that fruits and vegetables do not get hurt, puncture or spoil during the process.
    [0009] With respect to a conveyor system that also helps to dry fruits and vegetables, by removing moisture from fruits and vegetables using suction dryers, US Patent 5,924,217, issued to Peeters ("Peeters"), reveals a belt water-permeable carrier for this purpose. The Peeters water-permeable conveyor belt, however, requires that the fruit and vegetables are shaken and, in some modalities, rotate the fruit and vegetables to complete the drying process effectively. Movements like those revealed in Peeters' patents are likely to cause injury or other mechanical damage to fruit and vegetables, thereby decreasing the shelf life and selling capacity of fruit and vegetables.
    [0010] Additionally, a limited number of methods of sanitizing fresh produce with the use of PRO-SAN® is currently available, however, they are very limited in scope. For example, US patents 6,557,568, issued to Murch ("Murch"), 5,932,527, issued to Roselle ("Roselle") and 5,639,466, issued to Ford ("Ford"), each reveals one such method. Murch reveals, merely a method of sanitizing food by keeping the PROSAN® solution in fruit and vegetables for at least about five minutes. Roselle reveals a method in which the solution that sanitizes the food also removes an accumulation of wax and maintains a basic pH level that is greater than 9.5. Ford reveals a method for sanitizing and packaging moisture-rich foods, such as meats, in which the main concern is to control the food's natural lactic acid. PRO-SAN® sprinkled on the packaged food delays the damage, while leaving a layer of water on the food. However, none of these methods reveals a gradual sanitizing process that involves a plurality of sanitizing agents. Furthermore, these patents fail to reveal a method that prevents mechanical damage to fresh produce, which increases food safety and the effectiveness of sanitizing agents. In addition, each of these references fails to reveal proper hygiene of RTE produce and leaves a distinct gap in the technique for such an invention.
    [0011] Thus, there is a longstanding need in the art for a method of disinfecting and sanitizing horticultural products that do not cause mechanical damage to horticultural products, which produces packaged horticultural products, ready for consumption, with the appearance of fresh and safe for consumption. SUMMARY OF THE INVENTION
    [0012] To minimize the limitations in the cited references and to minimize other limitations that will become evident in the reading and understanding of this specification, the present invention reveals a method in three stages of washing, sanitizing and disinfecting vegetables, achieved by a device for preparing fresh produce, followed by drying and packaging in which fresh produce is disinfected, sterilized, dried and packaged. This whole method is achieved with minimal or no mechanical damage to fresh produce, which prevents premature degradation of fresh produce. The method involves the fact that fresh produce is cooled and classified upon arrival at the processing facility, undergoing specific washes for specific periods of time and, finally, being dried and packaged.
    [0013] The present invention discloses a method for disinfecting, sterilizing, drying and packaging fresh produce. The preferred embodiment comprises the following steps: first wash, second wash, third and last rinse, drying and packaging. The important thing is that the method is achieved with few injuries or marks on the fruits and vegetables.
    [0014] Numerous optional configurations can be made to the method currently claimed. For example, the number of washes does not need to be fixed at three. Another example, the first wash can be one of many oxidizing sanitizers available on the market. In addition, the chemical used in the first wash can, in certain modalities, be exchanged for the chemical solution in the second wash.
    [0015] In the preferred mode, fruit and vegetables are blueberries. Fruits and vegetables can be other similar fruits and vegetables that need disinfection and sterilization before being consumed by the public.
    [0016] The process begins when fresh produce is received at the processing facility and is immediately cooled. Fresh produce is classified by color and quality and all external materials are removed. There are two ideal temperature ranges in which the entire process should take place. There is a "cold" temperature range of approximately 10 to 12.78 degrees Celsius (50 to 55 degrees Fahrenheit). The preferred process temperature, however, is the "coldest" range of approximately 1.1 to 4.4 degrees Celsius (34 to 40 degrees Fahrenheit). To maintain the freshness of fresh produce, it is important that temperatures in the processing facility do not deviate below freezing (0.0 degrees Celsius) or above 4.4 degrees Celsius (40 degrees Fahrenheit) for any substantial period of time .
    [0017] In order to have the highest efficacy and quality of sanitization, the present invention preferably includes a three-stage sanitizing and disinfection washing process. each hygiene and disinfection wash step can be followed by a rinse of cold, filtered water, but preferably the rinse step is the third step and is a final rinse that includes chilled drinking water. After hygiene and disinfection are completed, fresh produce will be dried using air curtains, vacuums and other drying devices known in the art to efficiently dry fresh produce. Importantly, none of the dryers increases the temperature of fresh produce, which prevents or greatly limits damage to the inner part of the fruit or vegetable that is dried. Subsequently, fresh produce will be packaged in containers and sold as RTE.
    [0018] Each wash can be applied using a washing process with action in a jet bath, continuously sprayed by a plurality of jets. This is the ideal method of applying the final sanitizer and rinsing cooled drinking water to fresh produce. Each wash is preferably a sanitizing agent selected from classes of substances generally considered to be safe ("GRAS") or which have been assigned a secondary food additive status as those terms are defined by the United States Food and Drug Administration at 21 CFR §§ 178, 182 and 184. Selected washes must have, and preferably have, properties similar to chlorine dioxide or PRO-SAN®.
    [0019] Subsequent to all washes and rinses with water, fresh produce is dried. The drying procedure must be one that maintains the quality and integrity of the produce.
    [0020] In one embodiment, fresh produce is dried using air curtains, vacuum dryers, air knives or other similar drying methods that dry quickly and effectively large quantities of fresh produce without harming, scratching or otherwise , damage the produce and without contaminating the produce with pathogens. Controlling humidity during the drying process is an additional way to encourage evaporative drying.
    [0021] Subsequently, fresh produce is packaged in a protective tray, box, bowl, cup, gel pack, pouch, capsule or any other type of packaging known in the art to provide physical protection to fresh produce to limit or prevent damage while in transport . In a preferred embodiment, the packaging is sealed with a film with Oxygen Transmission Rate ("OTR") or similar cover that will keep the fresh produce contained in the packaging medium. The OTR film is used to achieve the target oxygen concentration within the package to promote good shelf life and good looks. Preferred concentrations of oxygen and carbon dioxide within the package are 4% and 14%, respectively.
    [0022] In a preferred embodiment, after packaging, fresh produce is transported and sold at 4.4 degrees Celsius or below (40 degrees Fahrenheit), but above freezing. This temperature maintains a fresh appearance, inhibits microbial growth and maximizes the shelf life of fresh produce.
    [0023] In one embodiment, fruit and vegetables pass through the process by means of one or more conveyor belts or other similar moving platforms that will efficiently move fruit and vegetables through the washing, drying and packaging phases. Alternatively, other mechanical or human means can be used to move fruit and vegetables through the process without departing from the scope of the invention.
    [0024] It is an object of the present invention to overcome the limitations in the prior art.
    [0025] It is another object of the invention to increase the shelf life of fresh produce, improve the presence of fresh produce on the market shelf, protect consumers against foodborne pathogens and provide an ecological method of cleaning and disinfecting fresh farm produce.
    [0026] The present invention improves the shelf life and chemical stability of packaged and fresh produce, such as blueberries, by cleaning and packaging blueberries safely and effectively. On some occasions, the shelf life of these, for example, fresh blueberries, lasted at least 40 days based on microbial, physical and sensory analysis. In similar test conditions, when the inserted fruits were of a lower initial quality, that is, soft with many marks, the shelf life of these blueberries has been at least 21 days, which is still 3 times longer than if they were had been cleaned with chlorine dioxide alone. As discussed above, the research conducted on tomatoes and Mountain Peppers concluded that PRO-SAN® had a reduction of up to 3 Logs in tomatoes for Salmonella and a reduction of up to 4.1 Logs in Mountain Peppers for Salmonella. The present method greatly increased the shelf life of fresh produce and improved the commercial viability of fresh produce.
    [0027] One embodiment of the invention is a method of washing fresh produce comprising the following steps: providing a plurality of fresh produce; provide a device for preparing fresh produce; loading the plurality of horticultural products to the horticultural preparation device; wherein the fresh produce preparation device is comprised of a first washing part, a second washing part, a third washing part and a drying part; washing vegetables in a first wash by the first washing part of the vegetable preparation device; washing the fruit and vegetables in a second wash by the second washing part of the fruit and vegetable preparation device; wash the fresh produce in a third wash / rinse for the third part of the fresh produce preparation device; drying fruits and vegetables by drying part of the preparation device; pack fresh produce; and in which the washed, dried and packaged fruits and vegetables are ready for consumption.
    [0028] Preferably, fresh produce is moved in the fresh produce preparation device by means of one or more conveyor belts. Preferably, conveyor belts are water permeable and do not cause mechanical damage to fruit and vegetables. The first wash preferably comprises a wash with oxidizing sanitizer. Preferably, the oxidizing sanitizer is chlorine dioxide. Preferably, the second wash comprises washing with a surfactant sanitizer. Preferably, washing with a surfactant sanitizer is comprised of PROSAN®.
    [0029] Alternatively, the first wash may comprise a wash with a surfactant sanitizer. Preferably, washing with a surfactant sanitizer is comprised of PRO-SAN®. Preferably, the second wash comprises a wash with oxidizing sanitizer. Typically, the oxidizing sanitizer is chlorine dioxide.
    [0030] For both alternatives above, the third wash preferably comprises a Final Rinse wash with PRO-SAN® combined with a rinse of drinking water. Preferably, the drying portion is comprised of one or more vacuums and one or more air curtain dryers. Preferably, the packaging is comprised of a protective container made of polypropylene and the polypropylene packaging is preferably covered with an Oxygen Transmission Rate film.
    [0031] Another modality is a method of washing fresh produce which comprises the steps: providing a plurality of fresh produce; provide a device for preparing fresh produce; classify fruit and vegetables by color and quality; lowering a temperature of the plurality of fresh produce to 1.1 to 4.4 degrees Celsius; loading the plurality of horticultural products to the horticultural preparation device; wherein the fresh produce preparation device is comprised of a first washing part, a second washing part, a third washing part and a drying part; washing vegetables in a first wash by the first washing part of the vegetable preparation device; washing the fruit and vegetables in a second wash by the second washing part of the fruit and vegetable preparation device; wash the fresh produce in a third wash / rinse for the third part of the fresh produce preparation device; drying fruits and vegetables by drying part of the preparation device; wherein the drying part is comprised of one or more vacuums and one or more air curtain dryers; pack fresh produce; wherein the packaging comprises a protective container made of polypropylene; in which the polypropylene packaging is covered with a film with an Oxygen Transmission Rate; and in which the washed, dried and packaged fruits and vegetables are ready for consumption. Preferably, fresh produce is moved in the fresh produce preparation device by means of conveyor belts, which are preferably water permeable and do not cause mechanical damage to fresh produce. Preferably, the first wash comprises a wash with oxidizing sanitizer, the second wash comprises a wash with surfactant sanitizer and the third wash comprises a Final Rinse wash with PRO-SAN® combined with a rinse of drinking water. Preferably, the oxidizing sanitizer is chlorine dioxide and washing with a surfactant sanitizer is comprised of PRO-SAN®. Preferably, PRO-SAN® is 0.78% (7.48 kg / m3 (1 ounce / gallon)), PRO-SAN® bathes vegetables for 2.0 to 3.5 minutes, Final Rinse with PRO-SAN® is 0.2% (1.87 kg / m3 (0.25 oz / gallon)) and the drinking water from the third wash potable water rinse is 1.1 to 4.4 degrees Celsius.
    [0032] These and other features, aspects and advantages of the present invention will become better understood with respect to the following description, attached claims and accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS
    [0033] Figure 1 is an illustration of a functional flow block diagram showing a modality of the method of disinfection, hygiene and packaging of fresh produce.
    [0034] Figure 2 is a perspective view of a modality of the device used in the first wash.
    [0035] Figure 3 is a perspective view of an embodiment of the device used in the second wash.
    [0036] Figure 4 is a perspective view of a modality of the device used in the third and last wash.
    [0037] Figure 5 is a perspective view of a modality of the device used in the first part of the drying stage of fresh produce and shows the use of air curtains and vacuum dryers.
    [0038] Figure 6 is a perspective view of a modality of the device used in the second stage of drying fruits and vegetables.
    [0039] Figure 7 is a perspective view of a modality of the device used in the packaging of fresh produce. DETAILED DESCRIPTION OF THE INVENTION
    [0040] In the following detailed description of various embodiments of the invention, a number of specific details are established in order to provide a complete understanding of various aspects of one or more embodiments of the invention. however, one or more embodiments of the invention can be practiced without some or all of these specific details. On other occasions, the well-known methods, procedures and / or components have not been described in detail so as not to unnecessarily obscure aspects of the modalities of the invention.
    [0041] Although several embodiments are disclosed, still other embodiments of the present invention will become apparent to those skilled in the art from the following detailed description, which shows and describes illustrative embodiments of the invention. as will be realized, the invention is capable of modifications in several obvious aspects, all without departing from the spirit and scope of the present invention. therefore, the screen capture figures and their detailed descriptions should be referred to as illustrative in nature and not restrictive. Also, the reference or non-reference to a particular embodiment of the invention should not be construed as limiting the scope of the invention.
    [0042] In the following description, certain terminology is used to describe certain features of one or more modalities of the invention. for example, the term "washing" refers to applying water or some other liquid, often a cleaner, sanitizer or disinfectant, to a product. Washing can take place by spraying, impregnating, immersing, rubbing, bathing or rubbing the product in the liquid. "Washing" can also mean an action in a jet bath in which the sprinklers sprinkle a quantity of liquid on the produce. The term "bath" involves submerging completely or substantially the produce in the liquid in which the produce is taking a "bath". The contact time period for a bath varies and preferred times are provided when relevant. The term "fruit and vegetables" refers to fruits and vegetables, including, but not limited to: blueberries; wild blackberries; raspberries; strawberries; grape; cranberries; tomatoes; plums; apples; or other similar horticultural products that may benefit from being disinfected and sanitized before being sold to a consumer. The fruit and vegetables that would go through this process and this machine can be classified in the RTE category of fruit and vegetables. The term "external materials" refers to dirt, stones, leaves, stems, pesticides, chemicals or other similar materials such that their nature is evident in agricultural produce, but their presence in an RTE product is undesirable and harmful. The term "mechanical damage" refers to bruises, marks, discoloration or any other physical damage caused to fruit and vegetables as a result of the shock or movement related to the processes of hygiene, washing, drying, packaging or transportation.
    [0043] Figure 1 is an illustration of a functional flow block diagram showing a modality of the method of disinfecting, sanitizing and packaging fresh produce. Figure 1 shows a flow chart that describes each of the preferred steps of an embodiment of the present invention. in the first step 10, fresh produce is received at the packaging facility. After being received, fresh produce is cooled, classified and separated from external materials 11. Fresh produce is classified on the basis of resources which, depending on the type of fresh produce, increase the likelihood that fresh produce will remain of high quality. For example, in a modality, blueberries are classified by color, size and physical quality as external damage and overall appearance. This initial classification involves choosing fresh produce that will be sanitized and packaged with the highest quality results. In the preferred embodiment, fresh produce is initially cooled to 1.1 to 4.4 degrees Celsius (34 to 40 degrees Fahrenheit). The packaging facility is cooled to either a "fresh" range from 10 to 12.78 degrees Celsius (50 to 55 degrees Fahrenheit) or the "cold" range from 1.1 to 4.4 degrees Celsius (34 to 40 degrees Fahrenheit) . After this initial classification and cooling, fruit and vegetables undergo their first wash 12. In one embodiment, an oxidizing sanitizer is used in the first wash. the fruit and vegetables then go through a second wash 13, at that moment, for example, the fruit and vegetables are cleaned with a surfactant sanitizer. Continuing through the process, fruit and vegetables are subjected to their final washing 14, which, in one modality, is a rinse with sanitizer applied through sprinkling. The produce is then subjected to two-stage drying, 15 and 16, using a variety of evaporative and mechanical drying techniques to prevent damage to the produce. Finally, fruit and vegetables are packaged, 17, in a container suitable for RTE fruit and vegetables.
    [0044] Figure 2 is a perspective view of a modality of the device used in the first wash. Figure 2 shows a perspective view of a possible modality of a device to achieve the first wash as shown in 12 in Figure 1. Fresh produce enters the first cleaning through 200, at the entrance slope 205. The high quality pipes 210 and 215 provide the first wash cleaning solution. In one embodiment, this can be an oxidizing sanitizer. In the preferred embodiment, chlorine dioxide is used for the first wash. This wash would have 1.2 to 2.2 minutes of contact time with fresh produce. The preferred concentration of chlorine dioxide is 0.8 to 3.0 parts per million (PPM). The substrate for chlorine dioxide is filtered water. Then, fruit and vegetables travel along the chute from entry position 205 to a complete first wash position at 225. Ventilation tube 220 provides another access point and prevents blockages from occurring under cap 230. Legs 235 provide stability for the entire first wash process and control access to fresh produce and keep them above ground level. Drain 240 provides easy cleaning of the process room if an overflow or splash occurs.
    [0045] Figure 3 is a perspective view of an embodiment of the device used in the second wash. Figure 3 shows a perspective view of a possible modality of a process to complete the second wash 13. In one embodiment, fruit and vegetables are received from 225 for entry to second wash 305. In the preferred embodiment (as depicted in Figures 4 and 5), fruit and vegetables are moved from step to step on a special water-permeable conveyor belt that prevents damage to delicate fruit and vegetables. The high-quality pipes 310 and 315 provide several possibilities for supplying the second wash to fresh produce in trough 300. The preferred sanitizing agent used in the second wash step is a surfactant sanitizer. In the preferred modality, PRO-SAN® at 0.78% (1 ounce / gallon) is used to bathe fresh produce. The concentration is monitored by measuring the pH of the PRO-SAN® solution and must remain between 2.4 and 2.8. The contact time of this second wash with fresh produce should be 2.0 to 3.5 minutes, in order to maximize the cleaning effect. The overflow prevention gap 330 drains the second wash cleaner and soap bubbles into the gutter 320 to prevent overflow. Legs 335 provide stability for the entire second wash process and control access to fresh produce and keep them above ground level. Drain 340 provides easy and hygienic cleaning in the process room if an overflow or splash occurs.
    [0046] Figure 4 shows a perspective view of a modality of a process to complete the third wash 14. The fruit and vegetables are, either through a wash or a conveyor belt, moved to the entrance location 405 of the wash stage precedent. At present, fruit and vegetables travel from entry location 405 to pre-drying location 425. In Figure 4, fruit and vegetables are shown running from right to left, this is not intended to affect the scope of the revealed matter. In the illustrated embodiment, fruit and vegetables move on a slow-moving, water-permeable conveyor belt 430. An alternative embodiment will allow the conveyor belt to be a plurality of belts working in line with transitions between each single belt. The benefit of both these modalities is that they prevent mechanical damage from damaging the skin, peaking or the outer layer of vegetables. The processing table 400 and the conveyor belt 430 are preferably wide enough that the fruit and vegetables can support themselves in a single layer and still be effectively processed. Then, fresh produce is washed by a plurality of sprinklers 410 and 415 attached to sprinkler bar 409. In one embodiment, sprinklers 410 sprinkle the Final Rinse with PRO-SAN®. The preferred concentration of Final Rinse with PRO-SAN® is 0.2% (0.25 oz / gallon). The concentration is monitored by observing a pH between 2.4 and 2.8. In one embodiment, the 415 sprinklers spray cooled drinking water to a preferred temperature of 1.1 to 4.4 degrees Celsius (34 to 40 degrees Fahrenheit). While the number of sprinklers can vary, the preferred amount is 10 sprinklers to ensure that the entire line of fresh produce has contact with the final sanitizing solution. Finally, the fruit and vegetables move to the pre-drying location 425 in preparation to pass under the air curtain dryers 520 and vacuum 530. At this stage, the fruit and vegetables were thoroughly cleaned without any mechanical damage, discoloration or other negative effects on the fruits and vegetables.
    [0047] Figure 5 shows a perspective view of a possible modality of a process to complete the first drying stage of fresh produce. The fruit and vegetables are moved to the drying inlet location 505. At the moment, the fruit and vegetables travel from the inlet location 505 to the second drying location 525. In the illustrated embodiment, the fruit and vegetables move on the water-permeable conveyor belt 530. The table process line 500 and the conveyor belt 530 must be wide enough so that a single layer of fruit and vegetables can be effectively processed. This helps to ensure that each piece of fresh produce has proper contact with the washes and drying units. Then, fruit and vegetables go through a plurality of a variety of dryers 520 and 535. In the illustrated embodiment, an air curtain 520 is depicted. Air curtain 520 can be replaced or enlarged with an air knife or an air blade dryer. These dryers work to remove excess water by blowing air over the amount of fresh produce and conducting excess water through the 530 water-permeable conveyor belt. They work at the temperature of the processing room (which, as discussed above, is too cold) to prevent the temperature of fresh produce, which can cause damage to the meat of fresh produce. In addition, fruit and vegetables are dried by a plurality of 535 vacuum dryers. In a preferred embodiment, there are a plurality of fruit and vegetable dryers. Air curtain 520 and vacuum dryers 535 work to remove all or substantially all water from the fruit. At this stage, the fruit and vegetables were meticulously cleaned and dried without damage to the color or quality of the fruit and vegetables and are mostly dry.
    [0048] Figure 6 is a perspective view of a modality of the device used in the second stage of drying fruits and vegetables. Figure 6 shows a perspective view of a possible modality of a process to complete drying and transporting fresh produce to the packaging area at the base of the process. The fruit and vegetables, first, pass through a path through the wall and into the packaging room where they complete their drying. The packaging room is a separate temperature-controlled room. Then, fruit and vegetables undergo a plurality of secondary air curtains 620, vacuum dryers 635 and / or other drying devices known in the art. These dryers provide the final evaporative and mechanical drying of fruit and vegetables. The fruit and vegetables completely dry on the conveyor belt 530. At the end of the conveyor belt 530, the fruit and vegetables are automatically transacted to a completely dry conveyor belt 605. At present, the fruit and vegetables travel from the automatic loading position 610 of the dry conveyor belt 605 to the end of dry conveyor belt packaging machine 625 605.
    [0049] Figure 7 is a perspective view of a modality of the device used in the packaging of fresh produce. Figure 7 shows a perspective view of a possible modality of a process to complete drying, packaging the produce and transporting the produce to the crate area at the base of the process. The fruit and vegetables enter the sorting and packaging machine 700 from the conveyor belt 630. The packaging machine fills the containers with the sanitized, washed and dried vegetables and seals, tightly, the containers using, preferably, 720 full packages with Rate film Oxygen Transmission System. The packages can be made of any food grade plastic and in any size made. For example, packaging may be with a protective tray, box, bowl, cup, gel pack, pouch, capsule or any other type of packaging known in the art to provide protection to fruit and vegetables against damage. The preferred packaging dimension is 28.3 g (1 ounce) to 453.6 g (2 pound) pieces, made of food-grade polypropylene. Preferred OTR films allow concentrations of 4% O2 and 14% CO2. A 710 technician preferably observes the packaging machine for quality and accuracy in packaging. After passing through the quality of the technician 710, the fresh produce is sent to the 735 discharge tube and goes to the dock for transport to the market 725.
    [0050] During all processing, fresh produce should be stored at 4.4 degrees Celsius (40 degrees Fahrenheit) or below. After processing, fresh produce must remain at 4.4 degrees Celsius (40 degrees Fahrenheit) or below until they are delivered to the end user.
    [0051] Each washing liquid is, preferably, a sanitizing agent selected from classes of substances generally referred to as safe (GRAS) or that have been assigned the status of secondary food additive as those terms that are defined by the United States Food and Drug Administration at 21 CFR §§ 178, 182 and 184. Selected washes must have priorities similar to chlorine dioxide or PRO-SAN®.
    [0052] An important quality of the present invention is the prevention of mechanical damage to fresh produce. Preventing fresh produce against rigorous treatments and chemicals prevents damage to the produce of fresh produce and other damage that may cause premature degradation.
    [0053] The dryers, revealed above, all use mechanical and evaporative means to remove the rinse water from fresh produce. Importantly, dryers do not significantly heat up fresh produce to increase the evaporative effect.
    [0054] In the preferred mode, the entire processing facility is cooled to between 1.1 to 4.4 degrees Celsius (34 and 40 degrees Fahrenheit). This slows down microbial growth and is the ideal temperature range for disinfectants to work. In an alternative embodiment, the processing room is "cold", cooled to less than 10 to 12.78 degrees Celsius (50 degrees Fahrenheit). In addition, the entire process, including the initial classification, can be automated to require little or no human contact with fresh produce, except for final packaging and transportation.
    [0055] Other features and advantages are inherent in the method of washing fresh vegetables claimed and revealed and will be evident to those versed in the technique from the following detailed description and its accompanying drawings.
    [0056] Although the present invention has been described in considerable detail with reference to certain preferred embodiments of it, other embodiments or versions are possible. Therefore, the spirit and scope of the appended claims should not be limited to the description of the preferred modalities contained herein.
    [0057] The previous description of the preferred embodiment of the invention has been presented for purposes of illustration and description. Although various embodiments are disclosed, still other embodiments of the present invention will become apparent to those skilled in the art from the detailed description above, which shows and describes the illustrative embodiments of the invention. as will be realized, the invention is capable of modifications in several obvious aspects, all without departing from the spirit and scope of the present invention. therefore, the detailed description should be understood as illustrative in nature and not restrictive. Also, although it is not explicitly reported, one or more embodiments of the invention can be practiced in combination or together with each other. In addition, the reference or non-reference to a particular embodiment of the invention should not be interpreted to limit the scope of the invention. It is intended that the scope of the invention is not limited by this detailed description.
    权利要求:
    Claims (16)
    [0001]
    1. Method for washing fresh produce to increase the shelf life of the fresh produce, comprising the following steps: providing (10) a plurality of fresh produce; provide a device for preparing fresh produce; loading (11) the plurality of horticultural products in the horticultural preparation device; characterized by the fact that the method comprises providing the fresh produce preparation device with a first washing part, a second washing part, a third washing part and a drying part; washing the fruit and vegetables in a first wash (12) by the first washing part of the fruit and vegetable preparation device, wherein the first wash comprises washing with an oxidizing sanitizer; washing the fruit and vegetables in a second wash (13) by the second washing part of the fruit and vegetable preparation device, wherein the second wash comprises washing with a surfactant sanitizer; washing the fresh produce in a third wash (14) by the third washing part of the fresh produce preparation device; drying (15, 16) the fruit and vegetables by the drying part of the preparation device; pack fresh produce (17); and where the washed, dried and packaged fruits and vegetables are ready for consumption.
    [0002]
    2. Method for washing fruit and vegetables, according to claim 1, characterized by the fact that the oxidizing sanitizer is chlorine dioxide.
    [0003]
    3. Method for washing fruit and vegetables, according to claim 1 or 2, characterized by the fact that washing with a surfactant sanitizer is comprised of an anionic surfactant and an acidic anionic sanitizer.
    [0004]
    4. Method for washing fruit and vegetables, according to any of the preceding claims, characterized in that the third wash (14) comprises a sanitizer combined with a rinse of drinking water.
    [0005]
    5. Method for washing vegetables, according to any of the preceding claims, characterized by the fact that the third wash (14) is between 1.1 to 4.4 degrees Celsius (34 to 40 degrees Fahrenheit).
    [0006]
    6. Method for washing fruit and vegetables, according to any of the preceding claims, characterized by the fact that washing with a surfactant sanitizer bathes fruit and vegetables from 2.0 to 3.5 minutes.
    [0007]
    7. Method for washing fruit and vegetables, according to any of the preceding claims, characterized by the fact that fruit and vegetables are cooled, such as at 10 to 12.78 ° C (50 to 55 degrees Fahrenheit), preferably at 1, 1 to 4.4 ° C (34 to 40 degrees Fahrenheit).
    [0008]
    8. Method for washing fruit and vegetables, according to any one of the preceding claims, characterized in that the drying part is comprised of one or more vacuums and one or more air curtain dryers (520).
    [0009]
    9. Method for washing fruit and vegetables, according to any one of the preceding claims, characterized by the fact that the drying part is comprised of first and second drying places.
    [0010]
    10. Method for washing fruit and vegetables, according to claim 9, characterized by the fact that the locations are in different enclosures.
    [0011]
    11. Method for washing fruit and vegetables, according to any of the preceding claims, characterized by the fact that the packaging is comprised of a protective container made of polypropylene; where the polypropylene packaging is covered with an Oxygen Transmission Rate film.
    [0012]
    12. Method for washing fruit and vegetables, according to any of the preceding claims, characterized by the fact that fruit and vegetables are moved in the fruit and vegetable preparation device by means of one or more conveyor belts (430); where one or more conveyor belts are permeable to water and do not cause mechanical damage to fresh produce.
    [0013]
    13. Method for washing fruit and vegetables, according to any of the preceding claims, characterized by the fact that fruit and vegetables comprise berries.
    [0014]
    14. Method for washing vegetables, according to claim 13, characterized by the fact that the berries are blueberry.
    [0015]
    15. Method for washing fruit and vegetables, according to claim 14, characterized by the fact that the shelf life of the blueberry is at least 21 days.
    [0016]
    16. Packaged produce, characterized by the fact that the produce is prepared by the method of the type defined in any of the preceding claims.
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    同族专利:
    公开号 | 公开日
    EP2895279B1|2021-11-17|
    AU2018204847A1|2018-07-19|
    DK2895279T3|2022-02-07|
    IL237711D0|2015-05-31|
    MX2015003235A|2015-09-29|
    US20140072683A1|2014-03-13|
    JP2015531229A|2015-11-02|
    CA2884891A1|2014-03-20|
    CN104768663B|2017-07-04|
    KR20150070137A|2015-06-24|
    CN104768663A|2015-07-08|
    AU2013316001A1|2015-04-02|
    BR112015005442A2|2017-07-04|
    EP2895279A1|2015-07-22|
    CL2013002032A1|2014-08-08|
    AU2018204847B2|2020-09-03|
    IL269373D0|2019-11-28|
    IL269373A|2021-04-29|
    WO2014042848A1|2014-03-20|
    US9095152B2|2015-08-04|
    CA2884891C|2020-12-22|
    EP2895279A4|2016-04-13|
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    法律状态:
    2018-06-19| B08F| Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]|
    2018-09-18| B08G| Application fees: restoration [chapter 8.7 patent gazette]|
    2018-11-21| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2019-12-03| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|
    2020-07-07| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|
    2020-11-17| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2021-01-19| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 23/08/2013, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    US13/611,765|2012-09-12|
    US13/611,765|US9095152B2|2012-09-12|2012-09-12|Method for disinfecting, sanitizing, and packaging ready-to-eat produce|
    CL2013002032A|CL2013002032A1|2012-09-12|2013-07-12|Method for washing agricultural products comprising three washing stages, a drying stage, and a packaging stage, where said products are ready for consumption.|
    CL2032-2013|2013-07-12|
    PCT/US2013/056414|WO2014042848A1|2012-09-12|2013-08-23|Disinfecting, sterilizing, and packaging ready-to-eat produce|
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