Dole Fresh Vegetables, Inc.

Olam West Coast, Inc.

Conagra Foods Food Ingredients Company, Inc.

Gilroy Foods

Abizer Moiz Khairullah

Wade H Swanson

Ingrid A Montgomery

Bob Jay Dull

Roger Dale Billingsley

Amanda Jane Deering

Jessica Okane Kawabata

Yuki Mikoshiba

Forrest W Griesbaum

Jonna Marie Thomas

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.

Method for sanitizing fresh produce

A method for sanitizing produce, by: treating the produce with a chlorine dioxide 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 chlorine dioxide 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 chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid.

The present invention relates to a method for producing frozen and dehydro-frozen vegetables and fruits, wherein the method includes the method of cryogenically freezing the fruits or vegetables.

Method for production of frozen vegetables or fruits

A method for preparing roasted vegetables includes drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable. The method for preparing roasted vegetables further includes roasting the vegetable for between about 0.25 seconds to about 15 seconds.

Method for dehydro-roasting

The present invention relates to a method for roasting vegetables and fruit, and the resultant roasted food product. In particular, the present method partially dehydrates the vegetable or fruit followed by roasting the dehydrated product, to produce a dehydro-roasted food product.

The present invention relates to a method for saut&eacute;ing vegetables, wherein the method includes contacting the vegetables with a saut&eacute;ing agent, followed by contact with heated air. The present invention also relates to the resultant saut&eacute;ed vegetable product.

Growing community of inventors

Morgan Hill, CA, United States of America

Abizer Moiz Khairullah