US 6,523,276 B1Granted

Produce drying system utilizing multiple energy sources

OwnerCharles R. Meldruminventor

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Abstract

Methods and systems for extending the shelf life of produce are disclosed which provide an accelerated drying process for washed produce in order to further clean and fully crystallize a layer of solute-laden slurry that has been applied on the external surface of an item of produce (20). The drying process typical comprises three basic steps. The first step (10) is to mechanically remove excess moisture from the solute-laden slurry to form a moisture-reduced slurry layer (22) on the external surface of the item of produce (20). The second step (12) is to employ heat and/or light energy to accelerate the in-situ moisture removal process to create a protective stratum (24) on the external surface of the item of produce (20). The third step (14) is to further remove remaining moisture to permit the formation of crystalline structures (26) on the external surface of the item of produce (20).

Claims8

Dependent claims

An apparatus for extending the shelf life of harvested produce by accelerated drying of a natural coating on the produce without detrimentally affecting the taste of or moisture content of the internal pulp of the produce, which coating initially starts out as a solute-laden slurry layer including excess moisture on the outermost layer of individual members of the produce and is substantially dried by the apparatus to form the natural coating on the individual members of the produce which helps protect the produce against deterioration, the apparatus comprising:

a selectively operable first mechanical force assembly for directing a mechanical force to impinge upon the produce, the mechanical force being a subsonic forced air stream, the force assembly being arranged and operable to direct the forced subsonic air stream at the produce for the purpose of removing excess moisture from the solute-laden layer without any significant removal of moisture from the produce itself and without any significant internal heating of the produce substantially below the outer layer of individual members of 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 for the purpose of further removing excess moisture from the solute-laden layer without any significant removal of moisture from the produce itself and without any significant internal heating of the produce substantially below the outer 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 for the purpose of drying the solute-laden layer into a film which substantially covers the produce without any significant removal of moisture from the produce itself, with the second energy source assembly being arranged and operable to yield, within the film formed from the solute-laden layer, microminiature crystalline structures which are mechanically interlocked to the parts of the outer layer of the produce.

1 more element

An apparatus for extending the shelf life of harvested produce, wherein the produce initially has a solute-laden slurry layer including excess moisture applied to at least a portion of the external surfaces thereof, and the slurry layer is dried in an accelerated manner, without significantly reducing the moisture content inside of the produce, in order to form a film on the produce that helps protect the produce against deterioration, the apparatus comprising:

a selectively operable air stream assembly for directing a heated air stream at 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 external surfaces of the produce, without substantially heating the interior of the produce and without significantly reducing the moisture contained within 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 external surfaces of the produce without significantly reducing the moisture content inside of 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 external surface of the produce without significantly reducing the moisture content inside of the produce.

1 more element

Dependencies are inferred from the claim text.

Facts

Application: 09/663,783Filed 14 Sep 2000 · us provisional application
Priority: 14 Sep 1999
Granted: 25 Feb 2003
Term ends: Not estimatedThe source records don’t support an estimate.

Classification21 codes

A23B 7/015
Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables: preserving by irradiation or electric treatment without heating effect
A23B 2/00
Preservation of foods or foodstuffs, in general
A23B 2/05
Preservation of foods or foodstuffs, in general: by heating using irradiation or electric treatment
A23B 2/50
Preservation of foods or foodstuffs, in general: by irradiation without heating