US20130142927A1 - Consumer-Oriented System for the Delivery of Produce including improved safety methods - Google Patents

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

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Publication number
US20130142927A1
US20130142927A1 US13/311,248 US201113311248A US2013142927A1 US 20130142927 A1 US20130142927 A1 US 20130142927A1 US 201113311248 A US201113311248 A US 201113311248A US 2013142927 A1 US2013142927 A1 US 2013142927A1
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United States
Prior art keywords
fruit
packaging
temperature
bite
metal
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US13/311,248
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English (en)
Inventor
Cyrus A. SEPEHR
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to US13/311,248 priority Critical patent/US20130142927A1/en
Priority to AU2012318270A priority patent/AU2012318270A1/en
Priority to US13/705,078 priority patent/US20130142917A1/en
Priority to PCT/US2012/067776 priority patent/WO2013085911A2/fr
Publication of US20130142927A1 publication Critical patent/US20130142927A1/en
Abandoned legal-status Critical Current

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/34—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0408—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/02—Packaging agricultural or horticultural products
    • B65B25/04—Packaging fruit or vegetables
    • B65B25/041—Packaging fruit or vegetables combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/04—Articles or materials wholly enclosed in single sheets or wrapper blanks
    • B65D75/20—Articles or materials wholly enclosed in single sheets or wrapper blanks in sheets or blanks doubled around contents and having their opposed free margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/28—Articles or materials wholly enclosed in composite wrappers, i.e. wrappers formed by associating or interconnecting two or more sheets or blanks
    • B65D75/30—Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
    • B65D75/32—Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents

Definitions

  • 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.
  • 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.
  • an apparatus for the purpose of facilitating the consumption of produce, eliminating pathogens, increasing shelf life, and for reducing spoilage.
  • the Consumer-oriented system for the delivery of produce includes the steps of: a.) Receiving the fruit at a temperature between 38°-50° F., b.) Washing the fruit at a temperature between 38°-50° F., c.) coring, skinning, and/or removing seeds from the fruit under aseptic conditions, d.) slicing the fruit into small bite-sized portions, e.) passing the fruit through a metal detection system, f.) placing the bite sized portions of fruit into the Packaging, and g.) cold pasteurizing (pressurizing) the packaging with the inserted fruit in a high pressure system at a temperature between 38°-50° F.
  • FIG. 1 is a diagram of an embodiment of the present invention.
  • FIG. 2 is a perspective view of an embodiment of the present invention.
  • FIG. 3 is a side elevation view of an embodiment of the present invention.
  • FIG. 4 is a side elevation view of an embodiment of the present invention.
  • FIG. 5 is a side elevation view of an embodiment of the present invention.
  • FIG. 6 is a front elevation view of an embodiment of the present invention.
  • a unique Consumer-oriented system for the delivery of produce including improved methods of safety and packaging is provided for the purpose of eliminating pathogens, increasing shelf life, and for reducing spoilage.
  • the present invention is described in enabling detail below.
  • fruit shall hereinafter refer to all fruit, which are adaptable for use with the following methodologies. Given the rigorous nature of the accompanying methods, not all fruit may be expedient for use with the present process.
  • produce shall hereinafter refer to all fruit, vegetables, or other foods, which may be adaptable for use with the various embodiments described herein.
  • FIG. 1 illustrates that the Consumer-oriented system for the delivery of produce including improved methods of safety and packaging 100 includes a Step 1 for Receiving the fruit at a temperature between 38°-50° F. 101 , a Step 2 for Washing the fruit at a temperature between 38°-50° F.
  • Step 3 for coring, skinning, and/or removing seeds from the fruit under aseptic conditions
  • Step 4 for Slicing the fruit into small bite-sized portions 104
  • Step 5 for Passing the fruit through a metal-detection system 105
  • Step 6 for placing the bite-sized portions of fruit into the packaging
  • Step 7 107 for Cold Pasteurizing the packaging with the inserted fruit into the high pressure system at a temperature between 38°-50° F.
  • the first step of receiving the fruit through a cold chain logistics system at a temperature between 38°-50° F. 101 is used for the purpose of ensuring the handling, processing, and packaging are done under a consistently maintained ambient temperature of 38°-50° F.
  • the fruit will arrive in a refrigerated truck directly from the groves, orchards, or the like at said temperature. Subsequently, it is received in the loading bay at the same temperature. This is hereinafter referred to as the “cold chain”.
  • the process described herein maintains this temperature for the purpose of ensuring the freshness and sanitation of the fruit.
  • FIG. 6 750 , 751 , 752 have varying degrees of thickness and durability. They also have their unique degrees of holding various pathogens. As such, a pineapple may have to be washed at a different pressure setting as opposed to an orange.
  • the step for washing the fruit is performed at a temperature between 38°-50° F.
  • This process is performed under aseptic conditions wherein the employees wear hair-nets 525 , and the whole facility is maintained using fastidious methods of sterilization as illustrated in FIG. 5 . Moreover, the entire process is executed with a vigorous washing of the hands, and other measures may be taken to reduce the presence of air-borne pathogens and fungi.
  • the third step of coring, skinning, and/or removing seeds from the fruit under aseptic conditions 103 is used for the purpose of preparing the fruit for insertion into the packaging. This step will vary due to the particular type of fruit upon which employees are operating.
  • the fourth step includes slicing the fruit into small bite-sized portions.
  • the tools by which the users cut the fruit must also be rigorously sterilized with heat, soap, water, and other methods.
  • most packaging may further comprise a fork, spoon or other utensil so that a consumer may be able to eat the fruit.
  • the fifth step of passing the fruit through a metal-detection system 725 is used for the purpose of removing any metallic particles, which may be found within or upon the fruit as a precautionary measure.
  • the metal-detection system environment is maintained at a temperature of 38°-50° F. to maintain the cold chain.
  • the metal detection system further comprises a semi-sealed unit 775 with an integrated refrigeration system 755 within the housing 765 , which is disposed near the metal detection device 785 .
  • Step 6 106 includes placing the bite-sized portions of fruit into the Packaging 255 .
  • FIG. 4 illustrates that in one embodiment, the Packaging has a bottom surface 555 , which is wider than the top surface for the purpose of enabling the main package to stand in an upright or vertical position to make the product attractive on store shelves or other point of sale displays. This is sometimes referred to as a “pouch”.
  • Step 7 107 includes Cold Pasteurizing the fruit which are housed in the packaging by placing those sealed packages within a high-pressure system 155 . This process is also performed under cold-chain conditions at 38°-50° F.
  • This cold pasteurization process takes place in a hydrostatic chamber.
  • the fluid in which the packaging are immersed can be subjected to pressures up to 80,000 psi in order to destroy many food-borne pathogens such as Listeria, Escherichia coli, and Salmonella.
  • this pressurization process is also used to target the very microorganisms, which are the primary causes of fruit or produce spoilage.
  • the pressurizing process although rigorous on the pathogens, leaves the taste, shape and integrity of the fruit in its original and unaltered natural state.
  • the High Pressure Process is able to act quickly and evenly on food, neither the size of a product's container nor its thickness play a role in the effectiveness of pressurizing.
  • the High Pressure Process does not greatly affect the nutritional value, taste, texture, and appearance.
  • the high pressure treatment of foods is regarded as a “natural” preservation method, as it does not use chemical preservatives.
  • the packaging will be comprised of one type of fruit.
  • the larger packages will comprise a plurality of fruits, which are housed in their own respective packaging. These packaging are then selected based upon their intrinsic nutritional makeup. The composite of these fruits with their particular vitamins and nutrients are used to meet or achieve the parameters of a particular physiological goal or predetermined level in the body of the consumer.
  • the larger package may include another selected fruit housed in its own individual compartment, which will be relatively high in Magnesium. Therefore, in one embodiment, the variety of fruits may be mixed and matched to achieve a particular nutritional metric in terms of vitamins, minerals, calories, carbohydrates, acids, or other quality.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Composite Materials (AREA)
  • Agronomy & Crop Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Packages (AREA)
  • Packaging Frangible Articles (AREA)
US13/311,248 2011-12-05 2011-12-05 Consumer-Oriented System for the Delivery of Produce including improved safety methods Abandoned US20130142927A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
US13/311,248 US20130142927A1 (en) 2011-12-05 2011-12-05 Consumer-Oriented System for the Delivery of Produce including improved safety methods
AU2012318270A AU2012318270A1 (en) 2011-12-05 2012-12-04 Consumer oriented system for delivery of product including single serving package for preservative-free fruit pieces
US13/705,078 US20130142917A1 (en) 2011-12-05 2012-12-04 Consumer oriented system for delivery of product including single-serving package for preservative-free fruit pieces
PCT/US2012/067776 WO2013085911A2 (fr) 2011-12-05 2012-12-04 Système adapté au consommateur pour fournir un produit comprenant un emballage d'une seule portion pour des morceaux de fruit sans conservateur

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US13/311,248 US20130142927A1 (en) 2011-12-05 2011-12-05 Consumer-Oriented System for the Delivery of Produce including improved safety methods

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US13/705,078 Continuation-In-Part US20130142917A1 (en) 2011-12-05 2012-12-04 Consumer oriented system for delivery of product including single-serving package for preservative-free fruit pieces

Publications (1)

Publication Number Publication Date
US20130142927A1 true US20130142927A1 (en) 2013-06-06

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US13/311,248 Abandoned US20130142927A1 (en) 2011-12-05 2011-12-05 Consumer-Oriented System for the Delivery of Produce including improved safety methods

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US (1) US20130142927A1 (fr)
AU (1) AU2012318270A1 (fr)
WO (1) WO2013085911A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2530442A1 (es) * 2015-02-05 2015-03-02 Carne Juan Soler Procedimiento de conservación de fruta pelada y producto de fruta pelada obtenido

Citations (6)

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Publication number Priority date Publication date Assignee Title
US4930637A (en) * 1988-08-16 1990-06-05 Deroseau Robert F Combination food container and eating utensil
US6719140B1 (en) * 2002-09-04 2004-04-13 Mark I. Rinsler Food bag
US20050112252A1 (en) * 2003-11-20 2005-05-26 Gaurav Tewari Method to extend the shelf-life of food products using hydrostatic high-pressure processing
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US20090169687A1 (en) * 2003-04-25 2009-07-02 A. Duda & Son, Inc. Hollow Celery Stick
US20110217435A1 (en) * 2010-03-02 2011-09-08 Del Monte Corporation Fruit and vegetable peservation process

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CA1301533C (fr) 1987-03-31 1992-05-26 William Duncan Powrie Preservation de morceaux de fruits frais coupes ou segmantes
US20050233039A1 (en) * 1995-07-11 2005-10-20 Wolfe Steven K Method for cleaning, packing, and transporting vegetables
GB0014726D0 (en) * 2000-06-16 2000-08-09 Barefoots Of Botley Limited Fresh food packaging
DE102005027811A1 (de) * 2005-06-15 2006-12-21 Wipak Walsrode Gmbh & Co. Kg Verfahren zum Haltbarmachen von Waren in einer Kunststoff-Folienverpackung
US20090196969A1 (en) * 2008-02-06 2009-08-06 Fresh Express, Inc. System and Method for Processing and Packaging of Fresh Fruit in a Controlled Environment Chamber
FR2958918B1 (fr) * 2010-04-16 2012-05-25 Laurent Beaumont Sachet de fruits et procede d'elaboration de fruits coupes en morceaux pour leur conservation a moyen terme.

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US4930637A (en) * 1988-08-16 1990-06-05 Deroseau Robert F Combination food container and eating utensil
US6719140B1 (en) * 2002-09-04 2004-04-13 Mark I. Rinsler Food bag
US20090169687A1 (en) * 2003-04-25 2009-07-02 A. Duda & Son, Inc. Hollow Celery Stick
US20070243295A1 (en) * 2003-11-03 2007-10-18 Commonwealth Scientific And Industrial Research Or Spore Inactivation Process
US20050112252A1 (en) * 2003-11-20 2005-05-26 Gaurav Tewari Method to extend the shelf-life of food products using hydrostatic high-pressure processing
US20110217435A1 (en) * 2010-03-02 2011-09-08 Del Monte Corporation Fruit and vegetable peservation process

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"Fresh Cut" ("Cold Chain Begins Before Processing Starts"), pub. Sep. 24, 2007.http://freshcut.com/index.php/magazine/article/Cold-Chain-Begins-Before-Processing-Starts *
"Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables" February 2008http://www.fda.gov/Food/GuidanceRegulations/GuidanceDocumentsREgulatoryInformation/ProducePlantProducts/ucm064458.htm *
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2530442A1 (es) * 2015-02-05 2015-03-02 Carne Juan Soler Procedimiento de conservación de fruta pelada y producto de fruta pelada obtenido

Also Published As

Publication number Publication date
AU2012318270A1 (en) 2013-06-20
WO2013085911A3 (fr) 2013-09-26
WO2013085911A2 (fr) 2013-06-13

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