Produce drying method utilizing multiple energy sources

A method of extending the shelf life of harvested produce, after the washing the produce with a solution which includes water, by removing pathogens from the outermost layer of the produce during the drying of the produce after washing, comprising the steps of:

• subjecting the produce to a first drying procedure, wherein at least a portion of any excess water from the washing is removed, wherein the first drying procedure includes applying a first mechanical force to the outermost surface layer of produce;
• subjecting the produce to a second drying procedure, wherein at least a portion of the moisture remaining on the outermost surface layer of the produce is removed, wherein the second drying procedure includes directing electromagnetic energy in a first range of frequencies from at least a first radiant energy source to at least the outermost surface layer of produce;
• and
• subjecting the produce to a third drying procedure, wherein at least a portion of the moisture remaining on the outermost surface layer of the produce is removed, wherein the third drying procedure includes applying heat energy from at least a first heat energy source to at least the outermost surface layer of produce.

A method of extending the shelf life of produce, wherein the produce, from the washing, has a solute-laden slurry layer containing water applied to at least a portion of the outermost surface thereof, and method further comprises the steps of:

• subjecting the produce to a first drying procedure, wherein at least a portion of the moisture in the solute-laden slurry layer is removed to form a moisture-reduced slurry layer on the produce, wherein the first drying procedure includes applying a stream of air and a vibratory force to the produce;
• subjecting the produce to a second drying procedure, wherein at least a portion of the moisture in the moisture-reduced slurry layer is removed to form a protective stratum on the produce, wherein the second drying procedure includes applying the energy from at least one energy source to the produce;
• and
• subjecting the produce to a third drying procedure, wherein at least a portion of the moisture in the protective stratum is removed to form a protective crystalline structure on the produce, wherein the third drying procedure includes applying the energy from at least one energy source to the produce.

An apparatus for extending the shelf life of harvested produce by removing pathogens from the outermost layer of the produce, comprising:

• a selectively operable first mechanical force assembly for directing a mechanical force to impinge upon the produce;
• a selectively operable first energy source assembly for directing a first form of non-mechanical energy at the outermost layer of the produce;
• and
• a selectively operable second energy source assembly for directing a second form of non-mechanical energy at the outermost layer of the produce.

A method of extending the shelf life of produce, wherein the produce has a solute-laden slurry layer applied to at least a portion of the external surface thereof, comprising:

• subjecting the produce to a first drying procedure, wherein at least a portion of the moisture in the solute-laden slurry layer is removed to form a moisture-reduced slurry layer on the produce;
• subjecting the produce to a second drying procedure, wherein at least a portion of the moisture in the moisture-reduced slurry layer is removed to form a protective stratum on the produce;
• and
• subjecting the produce to a third drying procedure, wherein at least a portion of the moisture in the protective stratum is removed to form a protective crystalline structure on the produce.

A method of extending the shelf life of produce, wherein the produce has a solute-laden slurry layer applied to at least a portion of the external surface thereof, comprising:

• subjecting the produce to a first drying procedure, wherein at least a portion of the moisture in the solute-laden slurry layer is removed to form a moisture-reduced slurry layer on the produce, wherein the first drying procedure includes applying a stream of air to the produce;
• subjecting the produce to a second drying procedure, wherein at least a portion of the moisture in the moisture-reduced slurry layer is removed to form a protective stratum on the produce, wherein the second drying procedure includes applying the energy from at least one energy source to the produce;
• and
• subjecting the produce to a third drying procedure, wherein at least a portion of the moisture in the protective stratum is removed to form a protective crystalline structure on the produce, wherein the third drying procedure includes applying the energy from at least one energy source to the produce.

An apparatus for extending the shelf life of produce, wherein the produce has a solute-laden slurry layer applied to at least a portion of the external surface thereof, comprising:

• a selectively operable air stream assembly for directing an air stream to the produce in order to remove at least a portion of the moisture in the solute-laden slurry layer to form a moisture-reduced slurry layer on the produce;
• a selectively operable first energy source assembly for directing energy to the produce in order to remove at least a portion of the moisture in the moisture-reduced slurry layer to form a protective stratum on the produce;
• and
• a selectively operable second energy source assembly for directing energy to the produce in order to remove at least a portion of the moisture in the protective stratum to form a protective crystalline structure on the produce.

An apparatus for extending the shelf life of produce, wherein the produce has a solute-laden slurry layer applied to at least a portion of the external surface thereof, comprising:

• a selectively operable air stream assembly for directing an air stream to the produce in order to remove at least a portion of the moisture in the solute-laden slurry layer to form a moisture-reduced slurry layer on the produce;
• a selectively operable first energy source assembly for directing energy to the produce in order to remove at least a portion of the moisture in the moisture-reduced slurry layer to form a protective stratum on the produce;
• a selectively operable second energy source assembly for directing energy to the produce in order to remove at least a portion of the moisture in the protective stratum to form a protective crystalline structure on the produce;
• and
• a selectively operable transportation assembly for transporting the produce to and from the air stream assembly, first energy source assembly, and second energy source assembly.

An apparatus for extending the shelf life of produce, wherein the produce has a solute-laden slurry layer applied to at least a portion of the external surface thereof, comprising:

• a selectively operable vibration assembly for vibrating the produce;
• a selectively operable first energy source assembly for directing energy to the produce;
• and
• a selectively operable second energy source assembly for directing energy to the produce.

An apparatus for extending the shelf life of produce, wherein the produce has a solute-laden slurry layer applied to at least a portion of the external surface thereof, comprising:

• a selectively operable air stream assembly for directing an air stream to the produce in order to remove at least a portion of the moisture in the solute-laden slurry layer to form a moisture-reduced slurry layer on the produce;
• a selectively operable first energy source assembly for directing energy to the produce in order to remove at least a portion of the moisture in the moisture-reduced slurry layer to form a protective stratum on the produce;
• and
• a selectively operable second energy source assembly for directing energy to the produce in order to remove at least a portion of the moisture in the protective stratum to form a protective crystalline structure on the produce.

An apparatus for extending the shelf life of produce, wherein the produce has a solute-laden slurry layer applied to at least a portion of the external surface thereof, comprising:

• a selectively operable air stream assembly for directing an air stream to the produce in order to remove at least a portion of the moisture in the solute-laden slurry layer to form a moisture-reduced slurry layer on the produce;
• a selectively operable first energy source assembly for directing energy to the produce in order to remove at least a portion of the moisture in the a moisture-reduced slurry layer to form a protective stratum on the produce;
• a selectively operable second energy source assembly for directing energy to the produce in order to remove at least a portion of the moisture in the protective stratum to form a protective crystalline structure on the produce;
• and
• a selectively operable transportation assembly for transporting the produce to and from the air stream assembly, first energy source assembly, and second energy source assembly.