Fruit/vegetable floatation grading
OwnerDonald M. Meylor, Patrick J. Finninventors
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OwnerDonald M. Meylor, Patrick J. Finninventors
Estimating the term…
A floatation separation method is described for separating pieces of fruit or vegetable of the same type, but wherein desirable pieces have a slightly different specific gravity from the undesirable ones, and all have a specific gravity about the same as that of water. The pieces (12, FIG. 3 ) are placed near the surface of a body of water, and a cloud (40) of tiny air bubbles is maintained in the water. As the bubbles float to the surface they encounter the articles and slightly increase their buoyancy. The increase in buoyancy is slight and uniform, so those articles having a density slightly greater than that of the water will remain at the water surface, while those of a slightly greater density cannot be floated by the air bubbles and will sink to the bottom. The cloud of air bubbles is created by allowing air at about atmospheric pressure, to emerge from apertures in a rapidly spinning rotor that open in a direction primarily opposite to the spin direction.
A method for separating first and second groups of articles of fruit or vegetable, wherein almost all articles of said first group have a slightly lower density than the articles of said second group, comprising:
A method for separating fully pitted fruit, which represents fruit of a particular kind which originally contained a pit but from which the pit has been fully removed, from pitfailed fruit of the kind from which only part or none of the pit has been removed, where the pitted fruit has a slightly lower density than the pitfailed fruit, but both generally have a specific gravity slightly greater than that of fresh water, and both have a volume of a plurality of cubic millimeters, comprising:
Dependencies are inferred from the claim text.