Counter-top produce refrigeration and ozonation system and method

Abstract

A produce storage chamber comprising a chamber capable of encasing produce, a refrigeration system, at least one ozone generation units, and at least one ethylene scrubbers. The chamber is capable of delaying postharvest produce deterioration using at least one of temperature control, ozone generation, and ethylene scrubbing.

Description

CROSS-REFERENCE TO RELATED APPLICATION[0001]This application is a Continuation in Part claiming priority to U.S. patent application Ser. No. 13 / 013,327 filed on Jan. 25, 2011 entitled “Produce Refrigeration Chamber,” the contents of which are incorporated by reference herein.FIELD OF THE INVENTION[0002]The present invention relates to the field produce storage chamber to reduce spoilage. More specifically, to a construction designed to fit on a counter top.BACKGROUND OF INVENTION[0003]Due to various nutrient and antioxidant profiles, consumption of fresh produce is generally accepted as essential to a healthy diet. Regular consumption of fruit is associated with reduced risks of cancer, cardiovascular disease (especially coronary heart disease), stroke, Alzheimer's disease, cataracts, and some of the general functional declines associated with aging. Diets that include a sufficient amount of fruits and vegetables also help reduce the chance of developing kidney stones and may help r...

AI Technical Summary

Benefits of technology

"The present invention is a table top, stackable, produce chamber that has a refrigeration system, ozone generation unit, and ethylene scrubbers. The chamber is designed to delay post-harvest produce deterioration by controlling temperature, reducing ethylene gas concentrations, and maintaining a relative humidity. The invention also includes a method of reducing produce deterioration by cooling the chamber, introducing gaseous ozone, and maintaining a relative humidity. The technical effect of this invention is to provide a portable and efficient solution for preserving the quality of produce during storage and transportation."

Problems solved by technology

However, storage of produce in an isolated area without refrigeration causes a build up of ethylene and results in faster ripening (and rotting) of fruits and vegetable.

As shown by the foregoing references, there are certain limitations in current counter-top style devices used to maintain fruits and vegetables.

First, these devices are limited to using the Peltier effect (or traditional vapor compression systems) in combination with airflow to ward off the effects of ethylene build up.

Second, current designs are largely inefficient and consume large levels of energy.

Third, most of these designs fail to provide effective treatment of the ethylene which is the root of rotting and spoilage of the produce.

Fourth, there are no counter-top applications of produce storage that introduce ozone as a means of preventing produce spoilage.

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