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

Abstract

A Consumer-oriented system for the delivery of produce including improved safety methods with convenient and accessible packaging includes a step for receiving the fruit at a temperature between 38°-50° F., another step for washing the fruit at a temperature between 38°-50° F., another step for coring, skinning, and/or removing seeds from the fruit under aseptic conditions, another step for slicing the fruit into small bite-sized portions, another step for Passing the fruit through a metal-detection system and a step for Cold Pasteurizing the fruit with a hydrostatic chamber. This Consumer-oriented system for the delivery of produce including improved methods of safety and packaging is used for the purpose of increasing healthy and convenient consumption of produce, eliminating pathogens, increasing shelf life, and for reducing spoilage.

What is claimed is: 
     
         1 . A method comprising the steps of:
 receiving the fruit at a temperature between 38°-50° F.;   washing the fruit at a temperature between 38 °-50° F.;   coring, skinning, and/or removing seeds from the fruit under aseptic conditions;   slicing the fruit into small bite-sized portions;   passing the fruit through a metal-detection system;   placing the bite-sized portions of fruit into the packaging; and   Cold Pasteurizing the packaging with the inserted fruit in a high-pressure process system.   
     
     
         2 . The method of  claim 1  wherein the cold pasteurizing is performed at a temperature of between 38°-50° F. 
     
     
         3 . The method of  claim 1  wherein the passing of the fruit through the metal-detection system is performed at a temperature between 38°-50° F. 
     
     
         4 . The method of  claim 1  wherein the cold pasteurization is performed at a pressure of 80,000 psi. 
     
     
         5 . The method of  claim 1  further comprising the step of selecting a plurality of fruits with intrinsic nutritional elements; the composite of the nutritional elements meets the parameters to achieve a pre-determined nutritional metric or goal. 
     
     
         6 . The method of  claim 1  wherein the parameters are selected from the group consisting of: vitamins, minerals, and acids. 
     
     
         7 . A pressurizing and packaging system comprising a package, at least and a high pressure system wherein the system:
 i.) receives the fruit at a temperature between 38°-50° F.;   ii.) washes the fruit at a temperature between 38°-50° F.:   iii.) cores, skins, and/or removes seeds from the fruit under aseptic conditions;   iv.) slices the fruit into small bite-sized portions;   vi.) places the bite-sized portions of fruit into the packaging and seals the packaging; and   vii.) cold pasteurizes the packaging with the inserted fruit in a high-pressure system.   
     
     
         8 . The system of  claim 7  further comprising a metal detection apparatus; the metal detection apparatus comprises a housing and a metal detection device. 
     
     
         9 . The system of  claim 8  wherein the metal detection apparatus is semi-sealed. 
     
     
         10 . The system of  claim 9  wherein the metal detection apparatus further comprises a refrigeration system disposed within the housing. 
     
     
         11 . A fruit pressurizing and packaging facility comprises:
 a package, and a high pressure system wherein the facility:   i.) receives the fruit at a temperature between 38°-50° F.;   ii.) washes the fruit at a temperature between 38°-50° F.;   iii.) cores, skins, and/or removes seeds from the fruit under aseptic conditions;   iv.) slices the fruit into small bite-sized portions;   v.) passes the fruit through a metal-detection system;   vi.) places the bite-sized portions of fruit into the packaging and seals the packaging; and   vii.) cold pasteurizes the packaging with the inserted fruit in a high-pressure system   
     
     
         12 . The facility of  claim 11  wherein the high pressure system is a hydrostatic chamber. 
     
     
         13 . The facility of  claim 11  wherein the metal detection system further comprises a refrigeration system. 
     
     
         14 . The facility of  claim 13  wherein the metal detection system is semi-sealed. 
     
     
         15 . The facility of  claim 14  wherein the metal detection system is maintained at a temperature of between 38°-50° F.