Consumer-Oriented System for the Delivery of Produce including improved safety methods

Abstract

A Consumer-oriented system for the delivery of produce including improved safety methods with convenient and accessible packaging includes a step for receiving the fruit at a temperature between 38°-50° F., another step for washing the fruit at a temperature between 38°-50° F., another step for coring, skinning, and / or removing seeds from the fruit under aseptic conditions, another step for slicing the fruit into small bite-sized portions, another step for Passing the fruit through a metal-detection system and a step for Cold Pasteurizing the fruit with a hydrostatic chamber. This Consumer-oriented system for the delivery of produce including improved methods of safety and packaging is used for the purpose of increasing healthy and convenient consumption of produce, eliminating pathogens, increasing shelf life, and for reducing spoilage.

Description

FIELD OF THE INVENTION[0001]The present invention is in the area of produce and more particularly pertains to Consumer-oriented system for the delivery of produce including convenient and accessible packaging and improved methods of safety and packaging for eliminating pathogens, increasing shelf life, and for reducing spoilage.BACKGROUND OF THE INVENTION[0002]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 preservatives, and other man-made processes inexorably attenuates the nutritional value and attendant health benefits of eating fruits and vegetables.[0003]To fulfill this desire, public health officials and other leading nutritionists uniformly agree that eatin...

AI Technical Summary

Benefits of technology

This patent describes a system for delivering produce that has been washed, peeled, and sliced, among other steps to make it easier to consume and increase shelf life. The system also includes a metal detection system to ensure the produce is safe, and a high-pressure system for keeping it cold and safe. The technical effect of this system is to make produce consumption more convenient, safe, and efficient.

Problems solved by technology

Unfortunately, the process of attaining these goals is stifled by several logistical and safety issues.

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.

Another public health issue, which inheres with the consumption of fruit, are various pathogens which are ubiquitous.

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.

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.

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