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US 2006/0141111 A1Published application
Process to sanitize fruit and vegetables
OwnerWilliam Blissinventor
Life of this patent
Estimating the term…
Abstract
A process to sanitize fruit and vegetables, which may be used for products that are whole, diced, sliced, peeled, chopped or shredded. The process includes the use of a disinfectant agent, such as, for example, BCDMH, at a pH at, or above, 8.3. A buffer is used to obtain the correct pH and is, preferably, a mixture of calcium, sodium and potassium salts.
Claims14
1-12. (canceled)
A process for sanitizing fruit and vegetables, comprising the steps of:
- applying a disinfectant agent to fruits or vegetables to be sanitized;
- and,
- using a buffer for controlling pH of the disinfectant agent.
Dependencies are inferred from the claim text.