The treatment of produce, especially processed produce, such as lettuce, broccoli and potatoes, wherein the produce is heat-shocked with water having an elevated temperature relative to the produce, to minimize discoloration of the produce from the processing, followed by low pressure or vacuum cooling and drying of the produce to remove heat-shock water adsorbed and absorbed by the produce.
Method And Apparatus Of Heat-Shocking Fresh Produce And For Cooling Such Produce To A Desired Temperature And Moisture Content
Produce, especially processed produce, such as lettuce, broccoli and potatoes, is heat-shocked with water having an elevated temperature relative to the produce, to minimize discoloration of the produce from the processing after the heat shock, the produce is low pressure or vacuum cooled and dried to remove heat-shock water adsorbed and absorbed by the produce.
Systems And Methods For Collecting Crude Oil From Leaking Underwater Oil Wells
A large diameter duct formed of flexible material extends above an undersea oil leak. The large diameter dissipates the high well head pressure, which, in turn, decreases the velocity of the escaping oil. Because the oil is contained within the tubular structure and is under low pressure, it will rise slowly due to differences in the oil's and seawater's specific gravities. At the top of the tubular structure, the oil and water flows into a reservoir where the oil floating above the water can be offloaded to a storage vessel.
Apparatus And Methods For Vacuum Cooling Fresh Produce
A vacuum cooler for produce and the like includes a vacuum tube forming a vacuum chamber into which produce is placed. A vacuum pump lowers the atmospheric pressure while cold water is gently sprayed onto the produce. Water vapor from the produce is condensed, directed to a sump in the chamber without permitting such condensed water to impinge on the produce, and then directed through a water disinfecting chamber for reuse. The cooler includes a venting system that admits outside air into the vacuum chamber, gradually returning the chamber to atmospheric pressure, and permitting removal of produce from the chamber.
Apparatus And Methods For Vacuum Cooling Fresh Produce
Roger C. Later - Santa Monica CA Roger D. Later - Los Angeles CA
International Classification:
F25B 1900
US Classification:
62268
Abstract:
A vacuum cooler for produce and the like comprising a vacuum tube forming a vacuum chamber into which produce is placed. A vacuum pump lowers the atmospheric pressure while cold water is gently sprayed onto the produce. Water vapor from the produce is condensed, and directed to a sump in the chamber without permitting such condensed water to impinge on the produce. The cooler includes a venting system that admits outside air into the vacuum chamber, gradually returning the chamber to atmospheric pressure, and permitting removal of produce from the chamber.
Method And Apparatus For Decontamination Of Soils And Other Particulate Materials
Solid materials, such as soils, containing contaminants are treated with hydroxyl radicals, in the gas phase. The hydroxyl radicals are created by hydrogen peroxide or ozone, preferably a combination of hydrogen peroxide, ozone and UV light. A decontamination unit for on-site use in the treatment of contaminated solid materials, such as contaminated soil is a totally enclosed closed-loop system.
Method and apparatus for vacuum cooling field harvested produce such as lettuce includes a vacuum chamber, a partial vacuum-forming mechanism in the chamber, a water discharging mechanism in the chamber for spraying water onto the produce to cool the produce, and a mechanism in the chamber for detecting and adjusting the temperature and pressure, dynamically, to minimize undesired removal of water from the surface and interstitial tissues of the produce.
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