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US 6,644,043 B2Granted
Method and apparatus of heat-shocking fresh produce and for cooling such produce to a desired temperature and moisture content
AssigneeRoger Carson Later
InventorRoger Carson Later
Life of this patent
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Abstract
Produce, especially processed produce, such as lettuce, broccoli and potatoes, is heat-shocked with water having an elevated temperature relative to the produce, to minimize discoloration of the produce from the processing after the heat shock, the produce is low pressure or vacuum cooled and dried to remove heat-shock water adsorbed and absorbed by the produce.
Claims15
A cooling system for cooling produce, the cooler comprising:
- a vacuum chamber;
- a support in the chamber for supporting produce;
- a vacuum pump to create a vacuum within the chamber;
- a vacuum release valve subject to the vacuum in the vacuum chamber to release a vacuum in the chamber that may be created by the vacuum pump;
- a pressure controller coupled to the vacuum pump and to the vacuum release valve, the pressure controller configured to control the pressure within the vacuum chamber;
- a water inlet receiving water from a water supply and carrying water into the chamber;
- at least one nozzle for applying water to produce located on the support, the at least one nozzle receiving water from the water inlet and being located within the chamber and above the produce;
- a water pump to supply water through the water inlet to the at least one nozzle;
- and
- a temperature controller coupled to the water pump to control the temperature of water being applied to produced via the at least one nozzle, such that produce located within the chamber may be cooled in a way that limits evaporation of interstitial water.
7 more elements
A method of cooling field-harvested produce, comprising the steps:
- placing produce in a vacuum chamber;
- discharging a first amount of water onto the produce;
- forming a partial vacuum in the vacuum chamber by reducing the internal pressure of the vacuum chamber to a first pressure level that is lower than the atmospheric pressure outside the pressure chamber, the first pressure level being below or near a pressure that causes the discharged water to vaporize;
- chilling the air inside the vacuum chamber to a temperature sufficient to cause condensation and collecting the condensate;
- limiting condensate dripping on the produce;
- adjusting the temperature of the water to be applied to the produce;
- discharging a second amount of temperature-adjusted water onto the produce;
- and
- adjusting the pressure inside the chamber to a second pressure level that is lower than the atmospheric pressure outside the pressure chamber, the second pressure level being below or near a pressure that causes the discharged water to vaporized.
6 more elements
Dependencies are inferred from the claim text.