SYSTEM, APPARATUSES AND METHODS FOR CONTROLLING THE RIPENING OF PERISHABLE FOODS

• US 20170339968A1
• Filed: 05/24/2016
• Published: 11/30/2017
• Est. Priority Date: 05/24/2016
• Status: Abandoned Application

• Current Assignee: Alan Edelman, Barry Joel Edelman
• Original Assignee: Alan Edelman
• Inventors: EDELMAN, Alan, EDELMAN, Barry Joel
• Application Number:
  US15/163,095
• Publication Number:
  US 20170339968A1
• Time in Patent Office: Days
• CPC Class Codes: A23B 7/00 Preservation or chemical ripening of fruit or vegetables
• CPC Class Codes: A23B 7/152 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
• CPC Class Codes: A23B 7/158 Apparatus for preserving using liquids
• CPC Class Codes: A23L 19/03 consisting of whole pieces or fragments without mashing the original pieces
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A system for controlling the ripening of perishable foods is provided.

Claims

1. An apparatus, comprising:

a first compartment defined by a plurality of sidewalls and a first moveable wall, wherein the first moveable wall pivots between an open condition and a closed condition, hermetically sealing the first compartment;

a portal opening defined by the first movable wall;

an active glove sealed along the portal opening;

an input/output tray provided by one of the plurality of sidewalls, wherein the input/output tray slides between an extended condition and a contracted condition, hermetically sealing the first compartment; and

a food management gas fluidly connected to the first compartment.

2. The apparatus of claim 1, further comprising a dipping tray disposed along a lower portion of the first compartment, wherein the dipping tray provides a dipping solution.

3. The apparatus of claim 2, further comprising a fluid pump coupled to an auxiliary tank, wherein the auxiliary tank fluidly communicates the dipping solution to the dipping tray.

4. The apparatus of claim 1, wherein the food management gas includes argon, carbon dioxide, and oxygen at ratio of 80 parts per 100, 18 parts per 100, and 2 parts per 100, respectively.

5. The apparatus of claim 1, wherein the food management gas is fluidly connected to the input/output tray.

6. The apparatus of claim 1, wherein the first moveable wall is transparent.

8. The apparatus of claim 3, further comprising a reflective surface provided along at least one of the plurality of sidewalls facing the first compartment for reflecting UV emissions therein.

9. The apparatus of claim 3, further comprising nanoparticles provided along at least one of the plurality of sidewalls facing the first compartment.

10. The apparatus of claim 3, further comprising a compressor fluidly coupled to the first compartment for purging gas therefrom.

11. The apparatus of claim 3, further comprising a hand held ultra sound device disposed within the first compartment so as to be manually used via the active glove.

7. An apparatus, comprising:

a first compartment defined by a plurality of sidewalls and a transparent first moveable wall, wherein the first moveable wall pivots between an open condition and a closed condition, hermetically sealing the first compartment;

a portal opening defined by the first movable wall;

an active glove sealed along the portal opening;

an input/output tray provided by one of the plurality of sidewalls, wherein the input/output tray slides between an extended condition and a contracted condition, hermetically sealing the first compartment;

a food management gas fluidly connected to the first compartment and the input/output tray, wherein the food management gas includes argon, carbon dioxide, and oxygen at ratio of 80 parts per 100, 18 parts per 100, and 2 parts per 100, respectively; and

a dipping tray disposed along a lower portion of the first compartment, wherein the dipping tray provides a dipping solution, wherein the dipping solution inhibits at least one ethylene process.