Claims
- 1. A method of extending the shelf life of harvested produce by removing pathogens from the outermost layer of the produce, comprising the steps of:
subjecting the produce to a first treatment procedure which includes applying a first mechanical force to the outermost surface layer of produce; subjecting the produce to a second treatment procedure, wherein the second treatment 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 treatment procedure, wherein the third treatment procedure includes applying heat energy from at least a first heat energy source to at least the outermost surface layer of produce.
- 2. The method according to claim 1, in which the harvested produce has been treated to include a coating which includes a solvent, and the coating functions to help seal the outermost surface of the produce from external pathogens, and wherein:
the first treatment procedure is a drying procedure wherein any substantially excess coating is substantially removed from the outermost surface layer of the produce, the second treatment procedure is a drying procedure wherein at least a portion of the solvent from the coating remaining on the outermost surface layer of the produce after the first treatment procedure has been performed at least once is removed, and the third treatment procedure is a procedure which neutralizes at least some of the pathogens which remain on the outermost surface layer and/or in the coating after the first and second steps.
- 3. The method according to claim 1, in which the harvested produce has already been washed at least once in a solution which includes water, and water and other moisture from the washing remains on the outermost surface layer of the produce at the start of the method, and wherein:
the first treatment procedure is a drying procedure wherein any substantially excess water from the washing is substantially removed from the outermost surface layer of the produce, the second treatment procedure is a drying procedure wherein at least a portion of the moisture remaining on the outermost surface layer of the produce after the first treatment procedure has been performed at least once is removed, and the third treatment procedure is a procedure which neutralizes at least some of the pathogens which remain on and in the outermost surface layer after the first and second steps.
- 4. The method according to claim 3, in which the water and other moisture from the washing that remains on the outermost surface layer of the produce at the start of the method is contained in a solute-laden slurry layer, and wherein:
the first treatment procedure includes the step of applying mechanical force to the outermost surface layer of the produce through the solute-laden slurry layer, to thereby help drive away excess slurry, mechanical force being selected from the group of mechanical forces is consisting of a moving air stream, a stream of sound, and mechanically-applied vibratory force, the second treatment procedure includes directing a first source of non-contact electromagnetic energy at the outer surface of the produce through the layer, wherein at least a portion of the moisture remaining in the outermost surface layer of produce is removed, and wherein at least some pathogens remaining on the outermost surface layer of the produce and/or in the slurry layer are neutralized; and the third treatment procedure includes applying heat energy from at least a first heat energy source at the outermost surface layer of produce through the moisture-reduced slurry layer, wherein at least a further portion of the moisture in the slurry layer is and wherein at least some of further pathogens still remaining on the outer surface layer and/or in the slurry layer are neutralized.
- 5. 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.
- 6. The method according to claim 5, wherein the first drying procedure comprises directing at least a first rapidly moving stream of air to impinge the produce and help push any excess water off of the produce.
- 7. The method according to claim 6, wherein the stream of air has a temperature in the range of about room temperature to about 250° C., and the air stream has an average velocity in the range of about 0.5 meters per second to about 15 meters per second.
- 8. The method according to claim 5, wherein the electromagnetic energy of the second drying procedure is selected from the group consisting of microwave energy, infrared energy, visible light, and ultraviolet energy and combinations thereof.
- 9. 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.
- 10. The method according to claim 9, wherein the first drying procedure further comprises applying a vibratory force to the produce.
- 11. The method according to claim 9, wherein the stream of air has a temperature in the range of about room temperature to about 250° C.
- 12. The method according to claim 9, wherein the energy of the second and third drying procedures is selected from the group consisting of light, heat, and combinations thereof.
- 13. 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.
- 14. The apparatus according to claim 13, further comprising:
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.
- 15. The apparatus according to claim 13, wherein the first mechanical force assembly is selected from the group of mechanical force assemblies consisting of moving air stream assemblies, ultrasonic sound stream-producing assemblies and mechanical vibratory assemblies.
- 16. The apparatus according to claim 13, wherein the non-mechanical energy of the first and second energy sources is selected from the group consisting of light sources, heat sources, radio frequency energy sources and combinations thereof.
- 17. 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.
- 18. The method according to claim 17, wherein the first drying procedure includes applying a stream of air to the produce.
- 19. The method according to claim 18, wherein the stream of air has a temperature in the range of about room temperature to about 250° C.
- 20. The method according to claim 17, wherein the first drying procedure includes applying a vibratory force to the produce.
- 21. The method according to claim 17, wherein the second drying procedure includes applying light energy to the produce.
- 22. The method according to claim 17, wherein the second drying procedure includes applying heat energy to the produce.
- 23. The method according to claim 17, wherein the third drying procedure includes applying light energy to the produce.
- 24. The method according to claim 17, wherein the third drying procedure includes applying heat energy to the produce.
- 25. 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.
- 26. The method according to claim 25, wherein the first drying procedure further comprises applying a vibratory force to the produce.
- 27. The method according to claim 25, wherein the stream of air has a temperature in the range of about room temperature to about 500° F.
- 28. The method according to claim 25, wherein the energy of the second and third drying procedures is selected from the group consisting of light, heat, and combinations thereof.
- 29. 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.
- 30. The apparatus according to claim 29, further comprising 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.
- 31. The apparatus according to claim 29, further comprising a selectively operable vibration assembly for vibrating the produce.
- 32. The apparatus according to claim 29, wherein the energy of the first and second energy sources is selected from the group consisting of light, heat, and combinations thereof.
- 33. 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.
- 34. The apparatus according to claim 33, further comprising a selectively operable vibration assembly for vibrating the produce.
- 35. The apparatus according to claim 33, wherein the energy of the first and second energy sources is selected from the group consisting of light, heat, and combinations thereof.
- 36. 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.
- 37. The apparatus according to claim 36, further comprising a selectively operable transportation assembly for transporting the produce to and from the vibration assembly, first energy source assembly, and second energy source assembly.
- 38. The apparatus according to claim 36, further comprising a selectively operable air stream assembly for directing an air stream to the produce.
- 39. The apparatus according to claim 36, wherein the energy of the first and second energy sources is selected from the group consisting of light, heat, and combinations thereof.
- 40. 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.
- 41. The apparatus according to claim 40, further comprising 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.
- 42. The apparatus according to claim 40, further comprising a selectively operable vibration assembly for vibrating the produce.
- 43. The apparatus according to claim 40, wherein the energy of the first and second energy sources is selected from the group consisting of light, heat, and combinations thereof.
- 44. 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.
- 45. The apparatus according to claim 44, further comprising a selectively operable vibration assembly for vibrating the produce.
- 46. The apparatus according to claim 44, wherein the energy of the first and second energy sources is selected from the group consisting of light, heat, and combinations thereof.
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a division of application Ser. No. 09/663,783 filed Sep. 14, 2000, and both applications claim priority to provisional application Ser. No. 60/153,832 filed Sep. 14, 1999, the entire specification of which is incorporated herein by reference.
Provisional Applications (1)
|
Number |
Date |
Country |
|
60153832 |
Sep 1999 |
US |
Divisions (1)
|
Number |
Date |
Country |
Parent |
09663783 |
Sep 2000 |
US |
Child |
10373215 |
Feb 2003 |
US |