CN104285112A - Countertop product refrigeration and ozonation system and method - Google Patents

Abstract

A produce storage compartment comprising a chamber capable of enclosing produce, a refrigeration system, at least one ozone generator, at least one ethylene scavenger. The rate of decay of the harvested product can be delayed by at least one of temperature control, ozone generation, and ethylene removal.

Description

Countertop product refrigeration and ozonation system and method

technical field

The present invention relates to a product storage unit that helps reduce food spoilage, and more particularly to a product storage unit configured to be mounted on a countertop.

Background technique

Based on the demand for various nutrients and antioxidant functions, eating fresh food is a recognized healthy diet. Regular fruit consumption can reduce the risk of cancer, cardiovascular disease (especially coronary heart disease), stroke, Alzheimer's disease, cataract, and other aging-related functional decline. Eating plenty of fruits and vegetables can also help reduce kidney stones and osteoporosis. At the same time, due to their low calorie content, fruits are often used to balance diets in weight loss programs and healthy diets.

Most fruits and vegetables are ripened after they are picked from the plants and roots. This ripening often changes the product's characteristics, including changing its sweetness, texture, and firmness. The most important thing about eating fruits and vegetables is not only to taste and enjoy the food, but also to maximize the nutrients that support your health.

Ripening is a natural process that consists primarily in the ripening of biochemical enzymes and is usually accomplished by the release of ethylene, a simple hydrocarbon gas produced by ripening fruit, that catalyzes the ripening of fruit and vegetables Biochemical enzymes to promote the ripening of fruits and vegetables. These biochemical enzymes can change the surface color of fruits and vegetables by degrading chlorophyll. Under the action of the new pigment, it promotes the decomposition of acid and causes the fruit to turn sour, and converts starch into sugar and soft gum.

Storing most fruits and vegetables post-harvest in a sufficiently cold state can extend the shelf life, mainly by reducing the release of ethylene, however, storing the produce in an isolated area without refrigeration will promote biochemical enzymes Produces and causes accelerated ripening of fruits and vegetables.

In order to take into account the cost and shelf life of harvested fruits and vegetables, many technologies in the prior art have been applied to the storage cold chain of fruits and vegetables, one of which is U.S. Patent No. 4,845,958, titled "Method of and Apparatus for Preserving Perishable Goods" (Method and Apparatus for Preserving Perishable Goods), the apparatus in this patent application relates to a cold room including a humidifier and a compression system to decontaminate the room cool down. The device also flavors the ripening product through a normal alcohol injector.

A second example for preserving ripening produce is disclosed in U.S. Patent No. 5,661,979, entitled "Self-contained Refrigeration Device for Fruit," which proposes the use of The independent refrigeration unit of the thermoelectric Peltier cooler acts like a heat sink to dissipate the heat generated by the cooler, maintaining the air temperature in the cold room to preserve the product. A dual-headed fan moves air through the assembly space and exhausts the ethylene through a ventilation tower.

A third example for preserving fruits and vegetables is provided by U.S. Patent No. 5,782,094, entitled "Refrigerated Countertop Snack Container" which uses a Peltier thermoelectric element (instead of a compressor) to cool the refrigerated container, The container is insulated and includes a series of air supply ports and vents to ensure air circulation to reduce ethylene production.The device further uses cooling fins and baffles to assist air circulation.

Ozone is an irritating, naturally occurring gas with strong oxidizing properties and has been widely used for disinfection of water sources for a long time. Ozone rapidly attacks bacterial cell walls and is generally recognized as a more effective agent than chlorine against disease-causing plant spores and mammalian parasites. It is reported that the oxidation of ozone is 1.5 times that of chlorine, and its contact time in the antibacterial effect is usually 4-5 times less than that of chlorine, and the whole process will not cause unnecessary by-products like chlorine. In addition, ozone is a substance known to degrade ethylene.

There are various obvious limitations in the existing countertop equipment for preserving fruits and vegetables recorded in the aforementioned relevant documents. First, these devices are limited to using a combination of the Peltier effect (or conventional vapor compression systems) and air flow to suppress ethylene production. Second, current designs are all inefficient and energy-intensive; and third, most of these designs are not effective at eliminating ethylene, the culprit that causes product rot and spoilage. Fourth, there have been no applications for ozone as a countertop product storage chamber to prevent product decay. In conclusion, it is necessary to design an energetic and sound storage room for fresh fruits and vegetables.

Contents of the invention

Based on the introduction of the above-mentioned background, the present invention aims to provide a countertop-type, stackable storage room capable of accommodating products, which has a refrigeration system, at least one ozone generator, and at least one ethylene remover. Temperature control, ozone generation, and ethylene removal to delay post-harvest spoilage.

In one embodiment, the present invention is preferably a portable product storage room having an interior chamber sized for mounting on a kitchen, the interior chamber including an interior cavity capable of containing products. In one embodiment, the product storage compartment is shaped so that it can be stacked securely on another product storage compartment of the same type. That is, the product storage compartment is a first product storage compartment, the first product storage compartment having dimensions adapted to be superimposed on a second product storage compartment, the second product storage compartment having substantially the same dimensions as the first product storage compartment . Install at least one ethylene scavenger in the storage room of the product to reduce the concentration of ethylene and delay the food spoilage after harvesting. The product storage room is also equipped with a refrigeration system that is also used to delay the spoilage of the harvested products, and additionally, the refrigeration system also maintains a relative humidity for delaying the spoilage of the harvested products. Finally, the product storage room is also equipped with an ozone generator that can delay the spoilage of the harvested products by maintaining an appropriate ozone concentration.

In addition, the present invention also proposes a method capable of reducing spoilage of harvested products, which includes the following steps: placing the products in a product storage room; then packaging them in the product storage room; cooling the temperature in the room to 10 degrees Celsius to 20 degrees Celsius; introduce gaseous ozone into the product storage room, and keep the concentration between 0.05ppm and 0.1ppm; at the same time, keep the relative humidity in the product storage room between about 70% and 100%.

Description of drawings

For a more comprehensive understanding of the present invention, please refer to the following detailed description in conjunction with the accompanying drawings of various embodiments of the present invention, wherein:

Fig. 1 is a perspective view of a product storage room;

Fig. 2 is a right side view of the product storage room;

Fig. 3 is a left view of the product storage room;

Figure 4 is a front view of the product storage compartment;

Fig. 5 is an exploded view of components of the product storage room;

Figure 6 is a perspective view of a refrigeration system within a product storage chamber;

Figure 7 is a schematic diagram of a proposed thermoelectric panel for use in a product storage room.

Fig. 8 is a circuit diagram of an ozone generator in one embodiment.

Detailed ways

The features (including method steps) in the specific implementation manners of the present invention are described below with reference to the accompanying drawings. It can be understood that the content disclosed in this specification includes all possible combinations of these features. For example, if a feature is disclosed in a specific scheme or embodiment, this feature can also be used in all possible expansion schemes or embodiments. Among them, it is performed and/or combined with other technical features of other specific solutions or embodiments of the present invention.

The term "comprising" here indicates that other unmentioned components, steps, etc. may also be involved. When a method mentioned herein includes two or more specific steps, these steps may be performed in any order or simultaneously (unless a combination of contexts is not feasible), and the method may include at least one of the specific steps in all specific steps. A step performed before, between two specified steps, or after all specified steps (unless the combination of contexts does not allow).

The present invention will be described more fully herein with reference to the accompanying drawings, which show various related embodiments of the invention. The present invention may be embodied in many different forms, but this should not be construed as limiting to the exhaustive explanation of the present invention. Of course, the present invention provides these embodiments to make the disclosure more comprehensive and complete, and to better convey the idea of the present invention.

As shown in FIGS. 1 to 6 , the present invention provides a product storage room 100 for storing fruits, vegetables and other perishable foods. The product storage room 100 is capable of adjusting the temperature and humidity of fruits and vegetables, as well as ensuring normalized and reduced ethylene concentration. In this case, the product storage room 100 enables the products stored therein to maintain a proper degree of maturity. While the design of the present invention is used for kitchen countertops, the basic design can still be applied to related units, including stackable product storage compartments 100 (such as those displayed in grocery stores for preserving fruits and vegetables), And a product storage compartment 100 of the same size that can fit into current grocery store refrigeration units.

As shown in Figures 1-5, the assembly 101 of the product storage room 100 includes a housing 200, a door 300 disposed on the housing 200, a refrigeration system 400 and a control system for adjusting temperature, humidity, ozone and ethylene concentration. device 500. In addition, the present invention is provided with a series of porous trays 600 and product hooks 630 on the inner wall of the housing 200 for containing and storing products. On the basis of the disclosed drawings and this description, other auxiliary and related components can be known and understood by those of ordinary skill in the art.

the shell

As shown in Figures 1-5, by way of example, an embodiment of the housing 200 of the present invention, first see Figure 1, the housing 200 includes a first side plate 210, a second side plate 220 and a bottom plate 230 (in the figure 5 is shown in more detail). The first side panel 210 and the second side panel 220 are substantially parallel to each other to form two respective end product storage compartments 100 . The bottom plate 230 is disposed between the side plates 210 and 220 . The combination of the side panels 210 and 220 and the bottom panel 230 forms an outer shell of the enclosure 200, which provides a rigid shell for the enclosure 200 so as to ensure the integrity of the stored fruits and vegetables. More importantly, such a rigid shell also serves as a platform for securing and holding various components 101 inside the product storage compartment 100 .

FIG. 2 also shows a preferred shape, structure, and configuration of the first side panel 210 . The first side panel 210 not only serves as a part of the rigid shell 200 but also contains two main parts of the product storage compartment 100 . As shown in FIG. 2 (and FIG. 5 ), the first side panel 210 has sufficient shape to accommodate the refrigeration system 400 and the controller 500 . The first side plate 210 further allows to separate the cold and hot sides of the refrigeration system 400 and to cool various components contained in the first side plate 210 . In addition, this allows the air in the product storage room 100 to be circulated and cooled, where ozone and humidity are controlled so as to remove ethylene in the air and inhibit the growth of microorganisms.

As shown in FIGS. 1 and 2 , the first side plate 210 is preferably a disc 211 with a substantially flat bottom 212 . The flat bottom 212 shown in FIG. 2 shows the width of the bottom plate 230 (shown in FIG. 4 ). Also as shown in FIG. 5 , the bottom plate 230 is vertically connected to the first flat wall 213 of the first side plate 210, which enables the flat bottom 212 and the entire product storage room 100 to be placed on a platform such as a kitchen countertop. , or placed on a display case (such as a grocery store display case). Of course, other product storage compartments 100 such as a substantially rectangular shape are also within the scope of the present invention.

Returning to FIG. 1 (and FIG. 4 ), the first side panel 210 further includes a partition 214 (except for the first flat wall 213 and the flat bottom 212 ). The baffle 214 is substantially circular and conforms to the shape of the flat bottom 212 . In addition, the partition 214 has sufficient wall thickness to accommodate and hold various components 101 that may include the refrigeration system 400 and the controller 500 separated from the main storage space of the product storage room 100 .

As shown in FIGS. 1 and 2 , the first flat wall 213 and the partition 214 may further include a series of ventilation holes 216 . As shown, the vents 216 preferably include a side vent 217 , a panel vent 218 and a fan vent 219 . As shown in more detail in FIG. 5 , the primary function of the side exhaust 217 and panel exhaust 218 is to allow the hot side radiator fan 482 (shown in FIG. 7 ) to pull ambient air through the side exhaust. 217 and panel exhaust 218 , moving air across the heat sink 481 on the hot side then forces the now hot air out through the fan vent 219 to remove heat from the cooling system 400 .

3 and 5 illustrate the structure, location and features of the second side panel 220 by way of example. As shown in the figures, the second side panel 220 reflects the size and dimensions of the first side panel 210 . In addition, the second side plate 220 includes a disc 221 having a second flat wall 223, a second flat bottom portion 222, and a second ring 224 similar in structure to the first side plate. Compare to the first side panel 210 . The second flat bottom 222 reflects the width of the bottom plate 230 (also shown in FIG. 1 and FIG. 5 ).

Fig. 5 has shown the structure and the characteristic of base plate 230 by way of example, as shown in the figure, described base plate 230 preferably comprises a front end raised edge 231, a bottom panel 232, a back raised edge 233 and a Separation groove 234 . The protruding edge 231 of the front end can form a sealed connection with the door 300 . Similarly, the raised back edge 233 can contact and connect with the back plate 350 . The separation groove 234 is a slit having sufficient length and depth to engage and connect with at least one perforated plate 600 . The door and back panel

4 and 5 illustrate by way of example the structure and features of the door 300 (both can be selected to be translucent) and the back panel 350 , wherein the shell 200 extends to form the shell of the product storage room 100 . Turning first to FIG. 4 , the door 300 includes a first edge 301 , a second edge 302 corresponding to the first edge 301 , a top edge 303 and a bottom edge 304 corresponding to the top edge 303 . Furthermore, at least a portion of the door 300 is preferably a transparent structure and thus "see-through"-enabling the user to view the status and quantity of the fruits and vegetables within the produce storage compartment 100. Preferably, a handle 340 is provided on the bottom edge 304 of the door 300 . The handle 340 helps to lift and open the door 300 more easily for removing (or storing) products.

As shown in FIG. 5 , the first edge 301 of the door 300 is preferably arc-shaped. The curvature of the first edge 301 is substantially the same as that of the first side panel 210 of the isolation panel 214 . Likewise, the second edge 302 has a curve that can reflect the second circular ring 224 of the second side panel 220 . Therefore, when the door 300 is closed, a seal 310 is formed between the first edge 301 and the partition 214 (and correspondingly the second edge 302 and the second ring 224). . In addition, a bottom seal 320 is formed between the bottom edge 304 and the aforementioned edge 231 of the bottom plate 230 .

1-5 also illustrate, for example, the protruding components 101 on the backplane 350 . As shown, the back panel 350 includes a first edge 351 , a corresponding second edge 352 , an upper edge 353 and a bottom edge 354 . The first edge 351 is sufficiently curved to match the shape of the first side panel 210 , while the second edge 352 is also curved to reflect the diameter of the second side panel 220 . In addition, it is further shown that the bottom edge 354 forms a bottom seal 360 with the rear beading of the bottom plate 230 .

A top hinge 390 connects the upper edge 301 of the door 300 to the upper edge 351 of the back panel 350 . As shown, the top hinge 390 allows the door 300 to be swiveled open to access the various fruits and vegetables in the produce compartment. In addition, the backplane 350 may include an insulating layer 380 . This insulating layer may come between the back panel 350 and the interior wall panel 385 . This insulating layer 380 increases the efficiency of the system and reduces the need for the refrigeration system 400 to provide cooling air while the product storage room 100 is constantly running.

perforated disc

FIG. 5 further illustrates, for example, the positioning and orientation of the perforated trays within the product storage compartment 100 . As shown, the perforated tray 600 preferably includes a horizontal tray 610 and a corresponding vertical tray 620 . Both tray 610 and tray 620 include a plurality of holes 601 for air circulation. This helps to ensure a reduction of ethylene inside the product storage room 100 as well as ensuring a regulated internal temperature monitored by the controller 500 .

As further illustrated in FIG. 5 , the horizontal tray 610 is installed through the slot 611 inside the second side panel 220 . In contrast, the vertical tray 620 is installed through the horizontal tray 610 and the separation slot 234 on the bottom plate 230 . Additionally, a hook 630 may optionally be attached to the top hinge 390, which may be used for hanging and preserving bananas and similar fruits in the produce storage compartment 100.

The refrigeration system

5 and 6 show a specific embodiment of a refrigeration system 400 . The present invention contemplates utilizing cooling means when the product storage room 100 includes multiple refrigeration systems 400, including at least one of an absorbed ammonium (AAF) system 410, a Peltier effect thermoelectric cooling system (TF) 450, or a vapor compression refrigeration system ( VCR) not shown). While FIG. 5 illustrates this two-part refrigeration system 400, said invention also teaches the use of only a single AAF system 410 without the need for the TE system 450, or the use of only a single TE system 450 without the need for the AAF system 410, Either the use of a single recorder system, or the use of a recorder system in conjunction with one of the TE system 450 or the AAF system 410 .

Both Fig. 5 and Fig. 7 have shown that TE system 450 is generally made up of thermoelectric module (TF) 460, and thermoelectric module (TE) 460 is made up of cold side plate 470, hot side plate 480 and corresponding cold side radiator 471, cold side heat dissipation radiator fan 472 and hot side radiator 481 and hot side radiator fan 482. When power is applied to the TE module 460, the cold side plate 470 cools down and the hot side plate 480 heats up. The cold side radiator 471 is thermally coupled to the cold side plate 470 , which will allow heat to be efficiently transferred from the interior of the product storage compartment 100 to the cold side plate 470 . The cold side radiator fan 472 improves overall system efficiency. The cold side radiator fan 472 is also running to pass the air in the product storage room 100 through the zeolite filter tank 491 .

As further illustrated in FIG. 7 , heat absorbed by the cold side plate 470 is transferred to the hot side plate 480 . This heat is transferred through the thermally coupled hot end heat sink 481 located outside the product storage compartment 100 . The hot side heat sink fan 482 is used to efficiently remove heat from the hot side heat sink 481 . This heat is exhausted through fan openings 219 . FIG. 5 shows an AAF system 410 consisting of boiler 420 , ammonia water 421 , condenser 422 , evaporator 423 , storage tank 424 , and absorber 425 . The concentrated ammonia solution 421 diffuses like water vapor after being heated by the boiler 420 . The sealed ammonia 421 gas is then liquefied in the condenser 422 . As hydrogen is supplied, it evaporates in evaporator 423 and extracts heat from storage tank 424 . The ammonia 421 gas then enters the absorber 425 where it is reabsorbed by the weakly decomposed ammonia 421 . Finally, the saturated solution will flow back to the boiler 420 where the cycle starts all over again.

Figure 6 illustrates an arrangement of the various components 101 of a two-part refrigeration system. Since the TE system 450 cools the product storage room 100 by extracting heat from it that must ultimately be removed from the entire product storage room 100 . In turn, the AAF system 410 is activated by heating the ammonia 421 in the boiler 420 . The boiler 420 can be heated by various means, most importantly, the heat is provided to the boiler 420 . The present invention specifically contemplates the combination of both the TE system 450 and the AAF system 410, where heat from the hot end heat sink 481 of the TE system 450, (typically a wasted energy source that must be removed from the product storage room 100), is used to Boiler 420 of AAF system 410 is heated. By utilizing normally wasted heat from the TE system 450 to power the AAF system 410, the overall efficiency of the product storage room 100 is significantly improved.

The controller and clearer

The controller 500 is clearly shown in FIG. 5 . For purposes of the invention, controller 500 has three main functions. First, the controller 500 constantly monitors the temperature and humidity within the product storage room 100 . These information can be displayed through a digital display 510 arranged on the first side panel 210 . Second, the controller 500 operates the refrigeration system 400 . Such operations may include determining when to turn on AAF system 410 and/or TE system 450 .

The controller 500 may also control the circulation of cooled air in the produce storage room through the scrubber 490 to remove components such as ethylene in the air in the produce storage room that may cause premature ripening of fruits and vegetables.

The ethylene scavenging

To remove ethylene from the product storage room 100, the medium used to remove ethylene in the air in the product storage room 100 is at least one of the following: activated alumina, vermiculite, zeolite, silica gel. The medium is soaked with potassium permanganate, and the pore diameter, pore volume, surface area and bulk density of the medium can be designed according to the size of the product storage room 100 . An equal mass of low bulk density media has better expected results than high bulk density media because low bulk density media provides a larger surface area for potassium permanganate to eliminate ethylene gas. Selection of suitable pore size, pore volume, specific surface area, bulk density, etc. for a media block for product storage compartment 100 will be apparent to those skilled in the art. The medium primarily performs two functions: (1) providing a surface for absorption of ethylene gas molecules; (2) providing a surface for potassium permanganate to adhere to. Potassium permanganate is an oxidant that can oxidize ethylene into ethylene glycol that does not have the function of ripening the product. Preferably, the product storage room 100 includes at least one bag containing 5 mg of zeolite soaked with potassium permanganate. In addition to using bags of media soaked with potassium permanganate in the product storage compartment 100, in another embodiment, ethylene levels in the product storage compartment 100 can be reduced by UV-mediated photocatalysis of titanium dioxide ( generation of optically isolated UV light sources). In another embodiment of the present product storage room 100, it also includes at least one location, which may be a dedicated bag, bag, shelf, hook or net, for placing bags containing vinyl removal media.

Titanium dioxide is considered an ultraviolet (UV)-based photocatalyst. When titanium dioxide is doped with nitrogen ions or metal oxides, such as tungsten trioxide, it will also act as a photocatalyst under visible or ultraviolet light. The photocatalytic reaction of titanium dioxide decomposes ethylene gas into carbon dioxide and water vapor. In addition, photocatalytic oxidation can bring the benefits of reducing bacteria, mold and odor. In one embodiment of the present invention, a titanium dioxide photocatalyst is associated with the product storage room 100 for scavenging ethylene gas and preventing premature ripening and spoilage of fruits and vegetables stored in the product storage room 100 .

The ozone generation

Like most gases, ozone cannot be stored and transported, therefore, it must be produced locally. Ozone can be produced by a number of methods known in the art, the most common being through the use of ultraviolet light and corona discharge.

The ozone of the present invention is generated by ultraviolet (UV) lamps. The wavelength of the light emitted by the UV lamp in the air is about 185nm (equivalent to 21% of oxygen), which will cause some dioxygen atoms to split to obtain a single oxygen atom, which can be combined with other diatomic oxygen molecules to form ozone ( O ₃ ). UV-mediated ozone generation is advantageous in the present invention because it does not readily contribute to the formation of nitric oxide when operating some corona discharge based devices in humid environments.

The corona discharge method of ozone is used for many industrial and personal purposes. There are various "hot sparks" in the corona discharge mode of ozone products, and these units usually act through the corona discharge tube. Corona discharge tubes are cost-effective and produce ozone from oxygen sources in the surrounding air. In one embodiment of the invention, ozone is generated by a corona discharge device. In this device, air is passed through an electric field in which ozone can be generated. The preferred implementation of an ozone generator is a variation of the corona discharge method.

The circuit 80 shown in Figure 8 is used to drive the embodiment of corona discharge to generate ozone, this circuit 80 includes a silicon controlled rectifier Q1, this is a PNPN four-layer semiconductor device, usually plays the role of an open circuit, but when a When an appropriate gate signal is applied to the gate terminal, it can switch rapidly to the on state. In this application, it will be used as a full-wave rectified high-voltage switch generator to drive the primary winding of the transformer T001. Since the forward voltage through the anode and cathode can be adjusted by the potentiometer R5, the amount of current through the transformer and the oscillation Rate can also be controlled.

A suppression ("snubber") circuit includes resistor R4 and capacitor C2 to protect SCR Q1 from overvoltage damage, the gate-on current being supplied by resistor R2. Diodes D2 and D3 implement a full wave circuit. Capacitor C1 provides AC galvanic isolation, as well as sufficient current to drive circuit 80 .

Glass electrodes 82 are combined with circuit 80 to produce ozone. When the primary winding of transformer T001 is energized, the secondary winding of transformer T001 will drive a high voltage exceeding the dielectric breakdown voltage of dry air into the wound metal element inside the electrode 82, which in turn excites electrons to generate a positive corona , the positive corona is initiated by an external ionization event in a high-potential region, and electrons generated by the ionization are attracted to the coiled electrodes, while positive ions are repelled from them. The other molecules get closer and closer to the arc electrodes after inelastic collisions and are ionized into electron strings. Electron collisions excite positive ions, whereby photons of short-wavelength light are emitted. This is the principle that gives the blue-violet corona discharge its glow characteristics. These photons play an important role in generating new seed electrons that sustain the corona for continued ozone production. When installed in a product storage room, the ozone concentration generated by the circuit and electrode combination can be maintained between 0.05 ppm and 0.1 ppm, preferably around 0.09 ppm. Due to the high ozone reactivity, the materials in the electrode structure include stainless steel (316L stainless steel, titanium, aluminum quality) (as long as no moisture exists), or glass, polytetrafluoroethylene, polyvinylidene fluoride. Silicone rubber may also be used because of the relatively low ozone concentration of the present invention.

The method of reducing post-harvest spoilage described

The present invention relates to a method for alleviating serious spoilage of products after harvesting. The method described herein preferably utilizes the product storeroom 100 . The method includes the steps of placing and enclosing the product within a suitably sized and dimensioned product storage chamber. The product storage compartment 100 can be substantially sealed. The cooling temperature in the cavity ranges from 10°C to 20°C, with a preferred temperature of 13°C. In addition, ozone is introduced into the chamber so as to maintain the ozone concentration in the chamber from 0.05 ppm to 0.1 ppm, preferably in the range of 0.075 ppm to 0.95 ppm. In a preferred embodiment, an ozone cut-point of about 0.09 ppm higher is maintained to ensure that ozone levels remain below those permitted by Occupational Health and Safety Administration (OSHA) regulations. In a preferred embodiment, ozone is introduced by an ozone generator mounted in the chamber. In one embodiment, ethylene is scavenged from the indoor environment. In a preferred embodiment, the ethylene concentration in the chamber remains below 0.015 ppm. Preferably, 5 gram sachets of potassium permanganate are placed in product storage compartment 100 for ethylene removal, although other methods of ethylene removal will be apparent to those skilled in the art. The procedure for maintaining a relative humidity of 70% to 100% indoors also takes into account that the preferred relative humidity level is around 95%. The product pantry 100 is placed on a counter surface and may be placed in a residential or commercial kitchen environment. In another optional embodiment, one product storage room 100 is stacked on top of another product storage room 100 such that a plurality of product storage rooms form a stacked product storage room arrangement.

Examples and Experimental Data

The experimental data below compares post-harvest degradation of bananas and tomatoes under various conditions. Control ("room conditions") temperatures ranged from 22°C to 25°C, while test refrigeration temperatures ranged from 12°C to 15°C. The relative humidity of the control group is controlled at approximately 25% RH to 50% RH, and the relative humidity of the experimental group is controlled at approximately 85% RH to 100% RH. The ethylene concentration of the control group is controlled between 0.02ppm and 0.035ppm, and the ethylene concentration of the experimental group is controlled between about 0.0ppm and 0.01ppm. Ozone concentrations No control data were available, some experimental groups were maintained at 0.08ppm or 0.095ppm ozone concentrations, which are within the range of acceptable levels permitted by the Occupational Safety and Health Administration (OSHA) for such applications.

Table 1: Moisture loss in banana/tomato (after 21 days)

<*> Note: The standard error of the mean between the banana and tomato trials was 27.8 g and 1.5 g, respectively.

Totally weigh bananas and tomatoes every two days to track water loss. Table 1 summarizes the total water loss of each banana or tomato under different storage conditions. There was only a slight difference between the total amount of water loss between the two storage methods (at 13°C). Water loss was lower when ethylene scavenging was performed on both bananas and tomatoes, but these differences fell within the normal margin of error and were therefore not statistically significant.

However, the fruit was found to lose more moisture if it was kept in an exposed environment or at room temperature. From these results above, it can be concluded that lower temperature and higher relative humidity can significantly improve the water retention capacity of fruits.

Additionally, utilizing vinyl removal bags to remove extra vinyl can improve water retention.

Table 2: Hardness evaluation of bananas under 6 mm deformation

Table 2 shows the method of storage of bananas at 13°C and the improved storage hardness test at room temperature. This table shows that bananas displayed higher force values when stored at 13°C, especially when bananas were subjected to an ethylene-scavenging treatment in ozone. Therefore, the use of ozone plus ethylene to remove the treatment method has a better freshness preservation effect than that of ozone alone.

Table 3: Hardness evaluation of tomatoes under 6 mm deformation

Table 3 shows that tomatoes stored at 13°C exhibited improved overall firmness compared to room temperature storage. The force value of tomatoes stored at room temperature was lower, while the force value of tomatoes stored at 13°C was significantly improved, which can explain the above problems. It can be seen that there is less difference in firmness values between the tomatoes treated with ozone and the tomatoes treated with ozone + ethylene scavenging.

Under storage conditions at 13°C, ozone concentrations are effectively regulated and maintained within permissible levels established by OSHA regulations. Under storage conditions at 13°C, the presence of ozone effectively reduced the ethylene concentration by 2/3, while further treatment with additional ethylene scavengers reduced the ethylene concentration to almost negligible levels.

As a preferred embodiment, the product store 100 includes at least one sachet bag containing 5 mg of zeolite impregnated with potassium permanganate.

Filters and pellets impregnated with potassium permanganate can also be used in the product storage compartment 100 in addition to being combined with a sachet bag.

In another embodiment, titanium dioxide's UV light mediated reduction of ethylene concentration levels in produce storage compartment 100 (UV light source for light sequestration from food material).

In one embodiment the product storage compartment 100 includes at least one dedicated pocket, bag, shelf, hook or net that provides at least one location for a sachet bag containing vinyl scavenging medium.

Tomatoes and bananas placed on countertops at ambient/room temperature were observed to visibly wilt and soften for 6 and 12 days, respectively. Mold growth was also found on tomatoes under these storage conditions, especially near the stem, for 14 days. Tomatoes were also found in trials to lose most of their water when exposed to ambient/room temperature conditions over 21 days. Furthermore, further firmness measurements using a Texture Analyzer (Microbalance System) revealed that both bananas and tomatoes were visibly softer under ambient/room temperature storage conditions. Therefore, ambient/room temperature storage can greatly reduce the quality of produce.

Bananas and tomatoes exhibited significantly better shelf life at 13°C compared to production and storage at ambient/room temperature conditions. Water retention is further enhanced by the use of ozone and other ethylene removal methods. Better color retention was also observed in bananas and tomatoes that were ozone and ethylene scavenged. More brown spots were observed in bananas treated with ozone only than those treated with ozone and ethylene scavenging. Tomatoes treated with ozone alone were also observed to have more extensive wrinkling and tearing than those treated with ozone and ethylene scavenging. Banana firmness is also best preserved when the fruit is stored in an ozone- and ethylene-scavenging environment. Therefore, products stored at 13°C and treated with ozone and other ethylene removal treatments will be guaranteed the highest quality.

Claims (36)

1. A portable produce storage unit sized to fit on a kitchen countertop surface, comprising: an enclosure substantially defining the size and shape of said product reservoir; a cavity within the housing, the cavity being sized to store a product; Refrigeration system, isolated from the inner cavity by the isolation plate; at least one ozone generator; at least one ethylene remover; and Controls to control temperature, ozone levels, and ethylene levels to delay post-harvest product degradation. 2. The product storage room of claim 1, further comprising: Means for superimposing a portable product storage compartment on top of another portable product storage compartment of substantially the same construction. 3. The product storage room of claim 1, wherein, The product storage compartment is a first product storage compartment having dimensions adapted to be superimposed on a second product storage compartment having substantially the same dimensions as the first product storage compartment . 4. The product storage room of claim 1, wherein, The ethylene scavenger includes potassium permanganate. 5. The product storage room of claim 1, wherein, The ethylene scavenger includes a titanium dioxide photocatalyst. 6. The product storage room of claim 1, wherein, The ozone generator is a high frequency corona discharge ozone generator. 7. The product storage room of claim 1, wherein, The ozone generator utilizes ultraviolet rays to generate ozone. 8. The product storage compartment of claim 1, wherein, The refrigeration system maintains the temperature in the chamber at about 10°C to 20°C. 9. The produce storage compartment of claim 1, wherein, The refrigeration system maintains the chamber temperature at about 12°C to 14°C. 10. The produce storage compartment of claim 1, wherein: The ozone generator maintains the ozone concentration in the chamber at about 0.05 ppm to 0.1 ppm. 11. The produce storage compartment of claim 1 wherein, The ozone generator maintains the ozone concentration in the chamber at about 0.075 ppm to 0.095 ppm. 12. The product storage compartment of claim 1, wherein, The relative humidity in the chamber is maintained at approximately 80% to 100%. 13. The produce storage compartment of claim 1, wherein, The ethylene concentration in the chamber was maintained at less than 0.015 ppm. 14. A portable product storage room, comprising: a housing sized and dimensioned to fit on a countertop, the housing including an interior cavity capable of enclosing a product; at least one vinyl remover within the interior cavity, the at least one vinyl remover capable of reducing the interior Cavity ethylene gas concentration to delay post-harvest product degradation; a refrigeration system in communication with the inner chamber to maintain a chamber temperature that delays post-harvest product deterioration, and to maintain a relative humidity in the inner chamber that delays post-harvest product deterioration; Isolation panels to separate components of the refrigeration system from the interior cavity; and An ozone generator in communication with the inner chamber to maintain an ozone concentration within the inner chamber that retards post-harvest product degradation. 15. The product storage compartment of claim 13, wherein, The ethylene scavenger includes potassium permanganate. 16. The product storage compartment of claim 13, wherein, The ethylene scavenger includes a titanium dioxide photocatalyst. 17. The product storage compartment of claim 13, wherein, The ozone generator is a high frequency corona discharge ozone generator. 18. The product storage compartment of claim 13, wherein: The ozone generator utilizes ultraviolet rays to generate ozone. 19. The product storage compartment of claim 13, wherein: The refrigeration system maintains the temperature in the chamber at about 10°C to 20°C. 20. The product storage compartment of claim 13, wherein: The refrigeration system maintains the temperature in the chamber at 12 to 14 degrees Celsius. 21. The produce storage compartment of claim 13, wherein, The ozone generator maintains the ozone concentration in the chamber at about 0.05 ppm to 0.1 ppm. 22. The product storage compartment of claim 13, wherein: The ozone generator maintains the ozone concentration in the chamber at about 0.075 ppm to 0.095 ppm. 23. The product storage compartment of claim 13, wherein, The relative humidity in the chamber is maintained at approximately 80% to 100%. 24. The product storage compartment of claim 13, wherein: The ethylene concentration in the chamber was maintained at less than 0.015 ppm. 25. A method for reducing spoilage of harvested products, comprising the steps of: Encase the product in the interior of a portable product storage compartment; Insulation of the cooling system from the interior of the product storage room by means of insulation panels; cooling the interior of the product storage room to about 10°C to 20°C; introducing gaseous ozone into the interior of the chamber to maintain a chamber ozone concentration between 0.05 ppm and 0.15 ppm; and maintaining a relative humidity within the chamber between approximately 80% and 100%. 26. The method of claim 24, further comprising the steps of: Ethylene is removed from the cavity. 27. The method of claim 24, wherein, Potassium permanganate is introduced into the cavity to remove ethylene. 28. The method of claim 24, wherein, A titanium dioxide photocatalyst is used to remove ethylene from the cavity. 29. The method of claim 24, wherein, The ozone is generated by an ozone generator communicating with the cavity. 30. The method of claim 24, further comprising the steps of: Place the product storage compartment on a countertop surface. 31. The method of claim 24, further comprising the steps of: The product storage compartment is superimposed on the second product storage compartment. 32. The method of claim 24, wherein, The temperature in the cavity is maintained at 12 to 14 degrees Celsius. 33. The method of claim 24, wherein, The ozone concentration in the chamber is maintained at 0.075ppm to 0.095ppm. 34. The method of claim 24, wherein, The relative humidity in the chamber was maintained between 80% and 100%. 35. The method of claim 24, wherein, The ethylene concentration in the chamber was maintained at less than 0.015 ppm. 36. A method of reducing spoilage of harvested products, comprising the steps of: Wrapping produce in a portable, countertop-stackable produce storage compartment that includes a cooling system, ozone generator, and ethylene remover; Insulation of the cooling system from the interior of the product storage room by means of insulation panels; maintain the temperature of the product storage room at approximately 10°C to 20°C; Introduce gaseous ozone into the interior of the chamber to maintain the chamber ozone concentration between 0.05ppm and 0.1ppm; maintain the relative humidity in the chamber between approximately 70% and 100%; Ethylene removal utilizing at least one potassium permanganate bag; and The ethylene concentration in the chamber is kept below about 0.015 ppm.