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Methods and Apparatus for Maintaining Fresh Quality and Safe Food Attributes of Minimally Processed Produce
Methods and Apparatus for Maintaining Fresh Quality and Safe Food Attributes of Minimally Processed Produce
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机译:维持最低限度加工产品的新鲜质量和安全食品属性的方法和设备
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摘要
A system and method of maintaining the integrity of freshly harvested, or freshly cut fruits and vegetables. Specifically, the invention focuses on a distinct series of processes which confer a lower total microbial count, delay browning, improve general organoleptic properties, and decrease the amount of chemical contaminants on the exposed surfaces without the use of preservatives. Examples of such process may be applying a first produce integrity maintenance process, a second produce integrity maintenance process, application of an antibrowning agent to the produce by a produce antibrown agent applicator, exposing the produce to ultraviolet light by an ultraviolet light system, and applying an ozone treatment by an ozone treatment system.
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