Consumer oriented system for delivery of product including single-serving package for preservative-free fruit pieces

Abstract

A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending refrigerated shelf life, wherein fruit is processed to create ready-to-eat single serving packages of preservative-free fruit pieces that may be readily consumed without utensils, and which may include a cold pasteurization processing step that significantly extends refrigerated shelf life beyond that attainable using conventional fruit processing methods.

Description

CROSS-REFERENCE TO RELATED APPLICATION[0001]The present application is a continuation-in-part of co-pending U.S. patent application Ser. No. 13 / 311,248, filed Dec. 5, 2011, the entire contents of which are incorporated by reference herein.FIELD OF THE INVENTION[0002]The present invention is directed to a consumer-oriented system for the delivery of fruit pieces that promotes dietary fruit intake, including convenient and accessible single serving packaging that enhances the consumer's ease of use, reduces the presence of pathogens, increases shelf life, and reduces spoilage.BACKGROUND OF THE INVENTION[0003]It is a universal desire to eat healthy that transcends all cultures, societies, and beliefs. This desire to consume more unprocessed fruits and vegetables is borne through the realization that the fresher the food, the better it is. By way of contrast, it is widely believed, and supported through a panoply of empirical scientific research, that the addition of various preservativ...

AI Technical Summary

Benefits of technology

The present invention provides methods and apparatus for processing and packaging fruits, particularly pieces, to enhance ease of use and consumption, reduce contamination and spoilage, improve shelf-life and facilitate the distribution of preservative-free fruits. The methods involve processing whole fruits under aseptic conditions to remove the rind and chop, dice or segment the fruits, and packaging them in a preservative-free manner in a single serving tray or tube. The packaging is then cold pasteurized to remove any pathogens and increase shelf-life. The apparatus includes a system for receiving, washing, coring, skinning, and / or removing seeds from fruits, slicing them, detecting metals, packaging them, and subjecting them to a cooling bath after cold pasteurization.

Problems solved by technology

Unfortunately, attaining these goals is stifled by several logistical and safety issues, such that most inhabitants of the U.S. and other developed nations fall far short of these dietary guidelines.

Aside from certain fruits that naturally occur in single-serving portions, like bananas, apples and peaches, most fruit involves considerable processing effort before it can be rendered into a form suitable for consumption.

These methods oftentimes require a substantial amount of time, a kitchen or similar facility, knives, or special equipment, which may not be available to someone who is on her / his lunch break, is on the go, or is in school or at the beach.

Such processing steps usually require access to a sink, cutting board, trash receptacle, dishes, and utensils, are messy, and take a substantial investment of time in both preparation and clean-up.

While such packages obviate many of the difficulties associated with fruit preparation, these packages generally contain multiple servings, and / or include preservatives.

Such bulk packages require continual refrigeration, and therefore do not meet the time constraints imposed by modern society.

For example, refrigerated multi-serving packages must be repackaged for daily consumption, and oftentimes the contents of the bulk packages spoil before they can be completely consumed.

Another public health issue, which inheres with the consumption of fruit, is the prevalence of pathogens.

Each year, many people die from the consumption of pathogen-contaminated fruit.

Also, each year, billions of dollars worth of fruit are lost to spoilage.

In particular, grocery stores battle the complexities of logistics to maintain an adequate supply of fresh fruit.

When a grocery store receives fruit, this fruit must be sold as quickly as possible, otherwise the fruit will spoil and have to be discarded.

Moreover, conventional pre-cut fruit pieces have a very limited shelf-life, typically less than seven days from the packaging date.

A related issue is when a customer brings the fruit home from the grocery store.

Oftentimes, the vagaries of life will result in spoiling fruit in one's refrigerator or kitchen counter.

As the fruit starts to turn brown and dehydrates, many customers simply throw the fruit away.

What's more, many canned fruits are infused with sugars, or corn syrup, which may make the fruit less healthy.

Unfortunately, these processes seriously compromise the quality and taste, as well as the aesthetic looks, the nutritional value, price, and the anticipated salutary effects of the fruit.

Despite the ubiquitous recognition that increased fruit consumption is desirable, the prior art is virtually devoid of practical solutions to provide preservative-free single serving packaging for fruits, and especially packaging that eliminates the need for utensils.

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