Yuki Mikoshiba

US Patent:

20110023320, Feb 3, 2011

Filed:

Jul 29, 2009

Appl. No.:

12/511966

Inventors:

Bob Jay DULL - Akron OH, US
Jerry Lynn Crawford - Salinas CA, US
Frank Edward Davis - Oak Brook IL, US
Jose Emilio Villarreal Lozoya - Monterey CA, US
Yuki Mikoshiba - Salinas CA, US

Assignee:

Dole Fresh Vegetables, Inc. - Salinas CA

International Classification:

F26B 5/08

US Classification:

34318

Abstract:

A method and apparatus for drying produce in a centrifugal drier is described. The drier includes a housing and a drum configured to receive a multi-volume basket. The method includes loading produce into a first volume and a second volume of the multi-volume basket. The basket may include perforated walls, a closed lower end, and an open upper end. The interior volume of the basket is divided into at least a first volume and a second volume by a perforated inner divider that is oriented concentrically to the basket walls. The first volume is disposed inside the inner divider. The second volume is disposed between the inner divider and the basket walls. A drive assembly rotates the drum and the basket, loaded with produce in the first and second volumes, to cause fluids to drain out of the produce to yield dried produce.

US Patent:

20140030402, Jan 30, 2014

Filed:

Dec 21, 2012

Appl. No.:

13/725971

Inventors:

Bob J. DULL - Akron OH, US
Jose Emilio VILLARREAL LOZOYA - Seaside CA, US
Yuki MIKOSHIBA - Salinas CA, US
Jonna THOMAS - Hollister CA, US

Assignee:

DOLE FRESH VEGETABLES, INC. - Salinas CA

International Classification:

A23B 7/005
A23B 7/153

US Classification:

426326, 426324

Abstract:

A method treating commercial produce to reduce browning and improve marketable shelf-life, the method involves submerging produce, with tissue previously wounded during processing, in a liquid at a temperature between 95 F and 103 F. for 180 seconds or less at pressures ranging between 0.5 to 3 psig, and preferably at 1.5 psig; the produce is then removed from the liquid; submersed in chilled water to cool the produce; dewatered; and packed in an oxygen-controlled package for commercial sale.

US Patent:

20160021903, Jan 28, 2016

Filed:

Jul 23, 2015

Appl. No.:

14/807444

Inventors:

- Westlake Village CA, US
Roger Dale BILLINGSLEY - Biddle MT, US
Abizer Moiz KHAIRULLAH - Morgan Hill CA, US
Amanda Jane DEERING - Lafayette IN, US
Jessica Okane KAWABATA - Madison WI, US
Yuki MIKOSHIBA - Salinas CA, US

Assignee:

DOLE FRESH VEGETABLES, INC. - Westlake Village CA

International Classification:

A23B 7/155
A23B 7/153

Abstract:

Provided herein, inter alia, is a method for sanitizing produce, by: treating the produce with a catholyte solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid.