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

[0012]In view of the foregoing background, it is therefore an object of the present invention to provide a table top, stackable, produce chamber comprising a chamber capable of encasing produce, having a refrigeration system, at least one ozone generation unit, and at least one ethylene scrubbers. The chamber is therefore capable of delaying postharvest produce deterioration using of temperature control, ozone generation, and ethylene scrubbing.

[0013]In one embodiment, the present invention contemplates a portable produce chamber comprising a housing having a size and dimension to fit on a kitchen countertop, the housing comprising a chamber capable of encasing produce. In one embodiment, the chamber is shaped so that one chamber will securely stack on another chamber of the same type. At least one ethylene scrubber is fitted within the chamber capable of reducing chamber ethylene gas concentrations to delay postharvest produce deterioration. The chamber is in communication with a refrigeration system for the purpose of maintaining a chamber temperature that delays postharvest produce deterioration. Additionally, the refrigeration system maintains a chamber relative humidity that delays postharvest produce deterioration. Lastly, an ozone generator in communication with the chamber maintains a chamber ozone concentration for the purpose of delaying postharvest produce deterioration.

[0014]The invention also contemplates a method of reducing postharvest produce deterioration comprising the steps of: placing produce in a chamber; encasing the produce within the chamber; cooling the chamber to a temperature from about 10° C. to 20° C.; introducing gaseous ozone into the chamber to maintain a chamber ozone concentration between about 0.05 ppm and 0.1 ppm; and maintaining a relative humidity within the chamber ranging from about 70% to 100% relative humidity.

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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