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 application claiming priority to International Application Number PCT / US2013 / 25151, filed Feb. 7, 2013, which is a Continuation of U.S. patent application Ser. No. 13 / 368,195, filed on Feb. 7, 2012, which is a Continuation-in-Part application claiming priority to U.S. patent application Ser. No. 13 / 013,327 filed on Jan. 25, 2011, 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,...

AI Technical Summary

Benefits of technology

The present invention provides a table top, stackable, produce chamber for delaying post-harvest produce deterioration using temperature, ozone, and ethylene control. The chamber is designed to securely stack on another chamber of the same type and is in communication with a refrigeration system for maintaining a constant temperature and humidity. Additionally, an ozone generator is included to maintain a low level of ozone concentration to further delay produce deterioration. The method involves placing the produce in the chamber, cooling it to a temperature between 10-20°C, and introducing gaseous ozone into the chamber to maintain a low level of ozone concentration. The resulting chamber is an effective tool for slowing down the deterioration process of harvested produce, keeping it fresher for a longer period of time.

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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