Systems and methods for extending the fresh life of perishables in the retail and vending setting

Abstract

The present disclosure relates to mechanically refrigerated retail and vending display systems and methods or use for extending the shelf-life of perishable products in the retail or vending setting. This is accomplished by maintaining an appropriate modified and controlled atmosphere (MA / CA) environment for the perishable product in a retail or vending display unit. The systems and methods of the invention maintain the MA / CA environment for a time period of 10 days or longer, wherein the marketable shelf-life of a perishable product is at least doubled. The systems may also operate in a power generation / power production mode, such that the fuel cells maintain the MA / CA environment while providing both primary and / or back-up power.

Description

FIELD OF THE INVENTION[0001]The invention relates to systems and methods for creating and maintaining modified and controlled atmospheres (MA / CA) in retail and vending systems used for the display and sale of perishable products. The systems and methods alter the natural gaseous environment around the perishable product such that the appearance and fresh shelf-life is extended.BACKGROUND OF THE INVENTION[0002]The consumer demand for fresh perishable products, such as food, and the desire to procure such products conveniently is increasing. Currently, modified atmosphere packaging (MAP) and freezing are used to extend the storage-life of perishable products by inhibition of spoilage organisms.[0003]Respiring perishables are often stored in modified and controlled (“MA / CA”) atmospheres in order to maximize shelf life and “freshness”.[0004]Modified Atmosphere Packaging (“MAP”) is the replacement of the normal atmospheric environment in storage packaging with a single gas or a mixture o...

AI Technical Summary

Benefits of technology

The patent is about a mechanical refrigeration unit that creates a low oxygen atmosphere in a retail or vending display. This helps to keep perishable products fresher for longer periods of time. The atmosphere is controlled by an oxygen reduction means.

Problems solved by technology

The presence of oxygen at the levels typically found in ambient air cause changes in color and general appearance of perishables, in particular non-respiring perishables, resulting in a loss of quality.

Freezing harms the appearance and palatability of perishable products, such as food, as well as consuming large amounts of energy both to freeze and maintain frozen temperatures.

Frozen foods are also frequently packaged in costly and energy intensive packaging materials that also contribute to environmentally damaging global waste streams.

In addition, there is significant loss of perishables including fresh and fresh prepared perishables, such as fresh seafood, meat, poultry, bakery, prepared meals and entrees, frozen meals, entrees, and other non-respiring and respiring perishables due to spoilage, particularly at retail and vending and food service venues.

Any food source that is perishable in air is vulnerable to spoilage and such fresh and natural pre-cooked (but not commercially sterile) foods are not safe to sell fresh in traditional low oxygen MAP / VAC formats.

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