Abstract: Methods and systems for extending the shelf life of produce are disclosed which provide an accelerated drying process for washed produce in order to further clean and fully crystallize a layer of solute-laden slurry that has been applied on the external surface of an item of produce (20). The drying process typical comprises three basic steps. The first step (10) is to mechanically remove excess moisture from the solute-laden slurry to form a moisture-reduced slurry layer (22) on the external surface of the item of produce (20). The second step (12) is to employ heat and/or light energy to accelerate the in-situ moisture removal process to create a protective stratum (24) on the external surface of the item of produce (20). The third step (14) is to further remove remaining moisture to permit the formation of crystalline structures (26) on the external surface of the item of produce (20).

Abstract: A produce cleaning system (20) and process (10) that employs plural forms of energy in an ionic liquid-based washing system (22, 24, 26) is described. The washing system (22, 24, 26) includes employing solvents and solutes in the wash bath (24) which promote the conduction of electrical energy. The electrical energy can be applied to the produce in the wash bath (24) in various waveforms, such as a modulating wave superimposed on a carrier wave. Additionally, ultrasonic energy is employed to provide high-frequency mechanical pressure waves against the produce. The electrical energy and the mechanical energy combine to produce energy in the applicable resonant frequency range that acts to destroy or transform pathogens, dirt and synthetic molecules that may exist on the produce to either destroy them or render them harmless.

Abstract: Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems (20) are provided that employ plural forms of energy in an ionic liquid-based washing system (22, 24, 26) containing solvents and solutes which promote the conduction of electrical energy. The electrical energy can be applied to the produce in the wash bath (24) in various waveforms, such as a modulating wave superimposed on a carrier wave. Additionally, ultrasonic energy is employed to provide high-frequency mechanical pressure waves against the produce. The electrical energy and the mechanical energy combine to produce energy in the applicable resonant frequency range that acts to destroy or transform pathogens, dirt and synthetic molecules that may exist on the item of produce (190). Systems for drying the item of produce (190), after it has been immersed in a natural soluteladen slurry maintained at a temperature below the freezing point of water, are also provided.

Abstract: Methods and systems for extending the shelf life of produce are disclosed which provide an accelerated drying process for washed produce in order to further clean and fully crystallize a layer of solute-laden slurry that has been applied on the external surface of an item of produce (20). The drying process typical comprises three basic steps. The first step (10) is to mechanically remove excess moisture from the solute-laden slurry to form a moisture-reduced slurry layer (22) on the external surface of the item of produce (20). The second step (12) is to employ heat and/or light energy to accelerate the in-situ moisture removal process to create a protective stratum (24) on the external surface of the item of produce (20). The third step (14) is to further remove remaining moisture to permit the formation of crystalline structures (26) on the external surface of the item of produce (20).

Abstract: A produce cleaning system (20) and process (10) that employs plural forms of energy in an ionic liquid-based washing system (22, 24, 26) is described. The washing system (22, 24, 26) includes employing solvents and solutes in the wash bath (24) which promote the conduction of electrical energy. The electrical energy can be applied to the produce in the wash bath (24) in various waveforms, such as a modulating wave superimposed on a carrier wave. Additionally, ultrasonic energy is employed to provide high-frequency mechanical pressure waves against the produce. The electrical energy and the mechanical energy combine to produce energy in the applicable resonant frequency range that acts to destroy or transform pathogens, dirt and synthetic molecules that may exist on the produce to either destroy them or render them harmless.

Abstract: Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90.degree. F. and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60.degree.-70.degree. F. for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.

Abstract: Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90.degree. F. and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60.degree.-70.degree. F. for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.

Abstract: A submersible dock system with mooring pilings which folds down for storage underwater. The dock system includes a deck or mainspan normally above water, a submerged horizontal frame and, if necessary, leveling structure and a plurality of vertical support structures extending between the submerged frame and dock. The submerged frame, vertical structures and mainspan of the deck are all preferably constructed of rectangular tubing members which are pivotally joined in key places to enable the deck to be pivoted from an upright position to a substantially supine position underwater. The dock system also includes a plurality of telescoping members to hold the deck in an upright position. The height of the dock walkway is also easily adjusted to accommodate changes in water levels.

Abstract: A dock assembly wherein single or interconnected composite beam mainspans are connected to a ramp extending from shore to the first neighboring mainspan and one end of each of said mainspans is supported by a tripod structure and the other end by vertical members. The composite beam mainspans comprise deck structures in combination with pre-tensioned cables, said cables being connected to the ends of the deck structures and extending obliquely along the underside of said deck structures in spaced relationship to the mid-point of said structures. Means attaching the principal members of said assembly are provided whereby the dock assembly may be readily installed or disassembled, or optionally, after removal of the mainspans and ramp, the support structures may be rotated at their footings for underwater storage. Height of the mainspan is adjustable for mainspan leveling and adjusting mainspan height from the water surface.