| 摘要 |
Apparatus for a method of enhancing food safety and longevity of produce that has been subject to a mechanical reduction, the apparatus having a first immersion apparatus to receive and to discharge produce pieces, a second immersion apparatus to receive the discharge from the first immersion apparatus and to discharge the produce pieces, and at least one of a vibratory conveyor and/or an air knife between the immersion apparatus, the conveyor and/or air knife to have the effect of shedding excess liquid on the produce pieces prior to the second immersion apparatus receiving the discharge from the first immersion apparatus.
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