Abstract: A food bag closure assembly includes a clip that has a pair of jaws being biased against each other for closing an opened food bag. A gas unit is provided that stores an inert gas and the gas unit is integrated into the clip. The gas unit is in fluid communication with an interior of the food bag when the clip is positioned on the food bag. Moreover, the gas unit is actuated to release a pre-determined volume of the inert gas each time the clip is closed. In this way the gas unit injects the inert gas into the food bag for extending the shelf life of food contained in the food bag.

Abstract: A method for wrapping hygroscopic products includes feeding a succession of products and wrapping each product in wrapping material to define a wrapper for the product, The wrapping includes 1) folding a sheet of wrapping material into a U-shape around a respective product and sealing to each other at least two edges of the sheet of wrapping material along a first, longitudinal sealing line defining a tubular body in which the product is disposed and having a first and a second open end; 2) sealing two portions of the tubular body along second and third sealing lines transverse to the first longitudinal sealing line, thereby enclosing the product in the wrapper; and 3) creating a vacuum in the tubular body before the sealing the portions of the tubular body along at least one between the second and the third sealing lines.

Abstract: The containers are thermoformed in groups, filled, and closed. Then, the containers are separated, and placed adjacent to one another in such a manner that segments of their respective rims face each other and define between them a line of separation. On said line, at least one spot weld is formed that forms a breakable connection between the facing rim segments.

Abstract: A delivery system and method for a brewed beverage, such as coffee or tea, that stores a batch of brewed beverage in a cooled container, and heats a serving quantity on demand at the point of dispensing. A heater such as a tankless water heater may be connected to a dispensing line to generate hot servings on demand. Cold servings may also be provided. Quality control of the brewing process may be improved by brewing in a centralized, controlled environment and then shipping cooled containers to dispensing points such as coffee shops or cafés. Containers may be filled with a gas such as nitrogen to prevent oxidation, thereby preserving freshness during storage or shipping. At the dispensing site, containers may be refrigerated and attached to gas tanks to maintain the freshness as servings are dispensed.

Abstract: The present disclosure relates to treating articles suspected of being infested with bed bugs using carbon dioxide.

Abstract: A film for wrapping respiring produce is disclosed. The film comprises from about 60% to about 90% of an ethylene vinyl acetate (EVA) mixture which consists of (for example, from about 75% to about 90%) ethylene vinyl acetate and (for example, from about 10% to about 25%) vinyl acetate, with the balance of the film selected from food-safe, EVA-compatible, thermoplastic resins, such as low density polyethylene, linear low density polyethylene, and mixtures of those materials. A bag for storage and shipment of respiring produce, such as bananas, made from that film material, as well as a method for shipping and storing respiring produce, such as bananas, avocados, salad components or flowers, utilizing that bag, are also disclosed.

Abstract: A produce chamber (1) is provided to subject produce in a crate (7) to a controlled atmosphere. The chamber (1) has at least one inflatable/deflatable balloon seal structure (15) for sealingly engaging with a side wall of a produce crate (7) which has at least one opening (13) in a side wall (11) thereof. The balloon seal structure (15) has at least one discharge opening (19) that aligns with the at least one crate opening (13). Crates (7) with produce therein can be loaded in the chamber (1) with the balloon seal structure (15) deflated. The balloon seal structure (15) can then be inflated and controlled atmosphere allowed to circulate through the balloon seal structure (15) and discharged from the opening (19) and through the crate opening (13) to expose the produce to a controlled atmosphere.

Abstract: A method for introducing at least one substance into a sealed enclosure holding at least one product. At least one conduit may be provided through which one of gas or fluid may flow into or out of the sealed enclosure. Air may be evacuated from the sealed enclosure through the at least one conduit to create a predetermined pressure within the sealed enclosure and a predetermined quantity of the at least one substance may be injected into the sealed enclosure through the at least one conduit.

Abstract: Container containing a gassed acidulated beverage capable of producing a foam when the container is opened and the beverage poured. The beverage contains an additive which reduces the rate of release of the gas from the beverage when the container has been opened, without the beverage being poured. The additive has one or more of the following: an HLB value in the range 7-16; a molecular weight in the range 200-3000; and it is present in an amount of from 0.01 to 100 mg/l.

Abstract: A method for introducing at least one substance into a sealed enclosure holding at least one product. The sealed enclosure having at least one conduit through which one of gas or fluid may flow into or out of the sealed enclosure. Air is evacuated from the sealed enclosure through the at least one conduit to create a predetermined pressure within the sealed enclosure and a predetermined quantity of the at least one substance is injected into the sealed enclosure through the at least one conduit.

Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.

Abstract: A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO2 and an optional inert gas by applying an electric field under conditions sufficient to generate non-thermal plasma. The fresh appearance of meat or seafood is maintained for a longer time by storing them in a container with the MAP gas.

Abstract: An apparatus and a method for sterilizing and preserving fresh products are provided by making the ozone gas and the carbon dioxide in a state of the gas mist to be in contact with the fresh product to sterilize and to keep freshness of the fresh product.

Abstract: A method for sanitation and preservation of foodstuffs includes the following steps. A container containing a foodstuff is provided. A non-thermal plasma is introduced to an interior of the container. The container is sealed.

Abstract: A method of handling mangoes includes exposing the mangoes to an atmosphere that contains one or more cyclopropene compounds, and containing the mangoes in a modified-atmosphere package. The method provides an unexpected improvement in maintaining the optimum ripeness of the mangoes over what would be expected based upon the effects observed when either exposing the mangoes to the cyclopropene compound or containing the mangoes in a modified-atmosphere package in the absence of the other.

Abstract: There is provided a method of storing bananas comprising the steps of (a) exposing said bananas to an atmosphere that contains one or more ethylene-active compound, and (b) after said step (a), exposing said bananas to an atmosphere that contains one or more cyclopropene compound while said bananas have color stage 2 to 6 on the seven-stage scale, wherein said bananas are kept in a modified-atmosphere package for a time period that includes at least a time interval that lasts for 1 hour, wherein said time interval begins between the conclusion of said step (b) and 72 hours from the conclusion of said step (b), and wherein said modified-atmosphere package is constructed so that the transmission rate of carbon dioxide for the entire package (PCT) is from 2,400 to 120,000 cubic centimeters per day per kilogram of bananas.

Abstract: A method for introducing at least one substance into a sealed enclosure holding at least one product. The sealed enclosure having at least one conduit through which one of gas or fluid may flow into or out of the sealed enclosure. Air is evacuated from the sealed enclosure through the at least one conduit to create a predetermined pressure within the sealed enclosure and a predetermined quantity of the at least one substance is injected into the sealed enclosure through the at least one conduit.

Abstract: Articles of manufacture and methods for absorbing gasses released by roaster coffee packed in hermetically sealed containers.

Abstract: A method for improving the resistance of fumigant sorption in a produce container made of expandable polystyrene particles in a fumigation process, and related produce container. Expandable polystyrene particles having a density ranging from 40.0 to 32.0 pounds per cubic foot and a blowing agent amount ranging from 2.5 to 7.5 weight percent are pre-expanded to form pre-expanded particles having a core bulk density ranging from 12.5 to 2.0 pounds per cubic foot, and a skin density ranging between 40.0 and 32.0 pounds per cubic foot and a thickness ranging from 0.1 to 2 microns. These pre-expanded particles are injected into a mold to form a produce container having a wall thickness ranging from 0.25 to 2.0 inches.

Abstract: Methods for improving the resistance of fumigant sorption in produce containers made from expandable polystyrene particles in a fumigation process, and related produce containers. An embodiment involves pre-expanding the expandable polystyrene particles to form pre-expanded particles; applying a coating comprised of a chemical selected from the group consisting of mineral oil, polyethylene wax, ethylene vinyl alcohol copolymer, and polyethylene glycol to the pre-expanded particles and in amount of 0.05 to 5.0 parts per hundred; and forming the container from the pre-expanded particles. A further embodiment involves applying the chemical coating to the expandable particles; pre-expanding the expandable polystyrene particles to form pre-expanded particles; and forming the containers from the pre-expanded particles. Other methods involve increasing the cell size of the expandable particles used to form the produce container.

Abstract: Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored and/or ripened under controlled conditions. Bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported. The ripe bananas are less dehydrated and remain in a satisfactory ripened state for longer periods of time.

Abstract: Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting.

Abstract: A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In this method, during ripening, the produce is maintained in a gas medium which comprises oxygen and carbon dioxide and has the following characteristics: PR=ratio of oxygen to carbon dioxide=(20.94?B)/C=from about 1.8 to about 3.8; wherein B is the percentage (by weight) of oxygen in the gas medium and C is the percentage (by weight) of carbon dioxide is the gas medium, and the percentage (by weight) of oxygen (in the gas medium) is from about 1.0 to about 6.0, and the percentage (by weight) of carbon dioxide in the gas medium is from about 3.0 to about 10.0.

Abstract: A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In addition, the method does not require separate handling and repackaging of the bananas between the starting of the ripening process and storage/shipment of the bananas. In this method, ripening is initiated by inserting additional gas into the banana package, such that the gas medium comprises from about 2.0% to about 5.0% oxygen, from about 5.0% to about 15.0% carbon dioxide, from about 0.8% to about 1.5% ethylene, the remainder of the gas medium being predominantly nitrogen, for a period of from about 0.5 to about 5 seconds. The composition of the gas medium in the package is then adjusted such that the gas medium has a ratio of oxygen to carbon dioxide which meets the following conditions: (20.94?B)/C=from about 1.8 to about 3.

Abstract: Disclosed is a method for producing treated meat having a predetermined proportion of water in a container. The method includes treating meat that has lost water content through evaporation with an agent capable of killing bacteria together with an amount of water, wherein the amount of water corresponds to the amount of water that is lost through evaporation. The method provides meat being treated with a bactericidal agent as well as also providing meat with the predetermined amount of water for packaging.

Abstract: Systems and methods for antimicrobial injection in a web packaging pasteurization system are provided. A pressurized mixture of pasteurizing medium and at least one antimicrobial agent is applied to the surfaces of a food product. According to a preferred embodiment, the at least one microbial agent is injected into and thereby mixed with the pressurized supply of pasteurizing steam prior to its discharge into a pressurized chamber and application to the food surfaces. Preferably, the mixture is introduced into the pressurized chamber at an inflow rate and vented from the chamber at an outflow rate that is slower than the inflow rate such that the pressure in the chamber increases to increase the temperature of the mixture to an effective temperature for killing bacteria.

Abstract: A film comprises or is produced from a composition comprising a blend of a polyamide and an organic acid modified ionomer having its acid moiety at least partially neutralized to salts containing a majority of alkali metal ions, and the composition optionally comprises a compatibilizer selected from dicarboxylate-containing polymers, softened ethylene acid copolymers, ethylene glycidyl ester copolymers, or combinations of two or more thereof.

Abstract: The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and/or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and/or food safety.

Abstract: This invention provides a method to control banana and plantain quality by providing packaging in laser microperforated plastic bags having registered microperforation arrays to allow for transmission of oxygen, carbon dioxide, and ethylene gases into and out. The method improves even ripening of the bananas and plantains, extends green life and yellow life of the bananas and plantains, controls dehydration and reduces crown mold and pedicle withering of packed bananas and plantains during transport and storage.

Abstract: A container (1) containing a foaming-target food is charged at a predetermined pressure with nitrous oxide and a gas having a smaller solubility in the food than nitrous oxide. Then, the container (1) is shaken sufficiently, and a lever (3c) is operated to let the food come out, whereby the gas in the food begins foaming to give a foamed food product in which fine cells distribute uniformly.

Abstract: A method for doing business to retard bacterial, fungal, and viral contamination and mold growth in fruits.

Abstract: A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredients to obtain a meat mixture. Slugs of the meat mixture are formed. The slugs of meat mixture are cooked to obtain cooked slugs of meat mixture. The cooked slugs of meat mixture are chilled. The cooked slugs of meat mixture are packaged while reducing the amount of oxygen in the package.

Abstract: A product packaging comprises a base, a lid, a meat product, and a gas within a space between the base, the lid, and the meat product. The base and the lid form a cavity having a first volume. The meat product has a first color and a second volume. The second volume is smaller than the first volume. The cavity is configured and arranged to receive the meat product. The space has a third volume that is the difference between the first volume and the second volume. The gas within the space comprises no greater than 30% carbon monoxide, and at least one of the base and the lid has an oxygen transmission rate of 0.1 to 15 cc of oxygen per package in 24 hours so that in 18 to 90 days the first color of the meat product has noticeably changed to a second color.

Abstract: A package for containing a product such as meat. The package includes top and bottom opposing flexible chamber sheets. These sheets are sealed together in a selected chamber seal zone to define a watertight chamber portion that is capable of containing the product. A hollow frame circumscribes the chamber portion. The frame supports the chamber portion when the frame is inflated. The need for a rigid tray may be eliminated by the inventive package.

Abstract: The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and/or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and/or food safety.

Abstract: A method is provided for tracking ground meat to the animal or animals from which the meat was harvested. The method includes obtaining animal portions that have information that is associated with the animal portions. The animal portions are loaded into a conduit or a vessel that includes a meat grinder. The amount of portions entering the conduit or the vessel are measured. The portions are ground into ground meat, and the amount of ground meat leaving the conduit is again measured. With the aid of a computer, when the amount of ground meat leaving the conduit corresponds to an amount of the portions that enter the conduit, the information that had been associated with the unground animal portions can also be associated with the ground meat.

Abstract: Combinations of atmosphere control members are used to control the atmosphere within a sealed container which contains a respiring biological material. The combination makes use of a first ACM having a first R ratio (the ratio of carbon dioxide permeability to oxygen permeability) and a second ACM having a second R ratio, the first R ratio being substantially greater than 1.0, and the second R ratio being less than the first R ratio. This combination (31, 321, 322, 331, 332) can form part of the sealed container (1) itself, or can be part of an assembly (31, 32, 34) through which the packaging atmosphere within the sealed container (1) is circulated.

Abstract: Method for the control of a controlled atmosphere for the storage of plant products in at least one storage- or transport space, where a) the concentration of at least one trace gas that is produced by the plant products and has a share of less than 1% of the controlled atmosphere is measured at least twice at different times; b) the degree of change in the concentration of the trace gas is derived from at least two measuring values as the measure of the production rate of the plant product for said trace gas; c) the control variables for the composition in the controlled atmosphere are determined depending on the degree of change in the concentration of the trace gas, and d) the composition of the controlled atmosphere is adjusted according to the control variables.

Abstract: A method of stacking packages, wherein an upper package has a configuration to avoid touching the contents of a lower package. The finished packages can be stacked within cartons for distribution and shipped long distances without causing damage to the contents of the trays in the lower position.

Abstract: The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

Abstract: Almonds are often harvested off the ground from around trees which have been fertilized with manure. Potentially hazardous microbes are transferred from the husk to the shells during the dehusking process. During deshelling, shell dust with attached microbes escapes into the atmosphere and can permeate an entire packaging facility, contaminating previously uncontaminated packaging and food products. A sterile barrier is provided around the packaging facility. As the almonds in the shell are passed through the barrier, their shells are sanitized. After the nutmeats are removed from the shells, the nutmeats are sanitized again and packaged in packaging which has been sanitized.

Abstract: Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking packages are removed and the food products optionally subjected to further processing, such as slicing, and then packaged in aseptic packaging. The microbial decontamination step, further processing and packaging are carried out in a clean room which is maintained to a high level of sterilization or disinfection to minimize or eliminate contamination of the food products with pathogenic microorganisms such as Listeria Monocytogenes. The food products thus leave the packaging plant with a much higher assurance of food safety than is found in a conventional packaging plant.

Abstract: The present invention discloses a method of introducing a nutraceutical to a beverage comprising treating a beverage with a primary sterilizing agent, such as ozonation, filling a container with said beverage, adding an amount of a nutraceutical and sealing said container. The present invention allows for the production of a suitably sterile beverage without a substantial loss in the activity, or change in the structure, of a nutraceutical.

Abstract: An adsorbent (2) is sandwiched by two films (4) from upper and lower directions; the two films (4) are bonded to upper and lower surfaces of the adsorbent (2). A skirt portion (4A) extending in a lateral direction of the adsorbent (2) is formed in an outer periphery of each of the films (4) and dispersing openings (8) are formed between the skirt portions (4A). Then, a freshness-keeping liquid impregnated in the adsorbent (2) is gradually dispersed outside from each side portion (2A) of the adsorbent (2) through the dispersing opening (8), whereby the adsorbent (2) in the freshness-keeping device (1) is prevented from contacting directly food and the freshness of the food can be kept stably in a long period of time.

Abstract: The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.

Abstract: This invention relates to a novel method for the storage, transport and packaging of perishables. More particularly, this invention pertains to a novel method to extend the freshness of foods, especially fresh cut produce (such as low acid fruit), by surrounding the food for a controlled time period with CO2 or other antimicrobial gas or vapor levels well in excess of the maximum levels widely accepted by those skilled in the art to be permanently damaging to the food's characteristic flavor, color, odor or texture.

Abstract: The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially gas-impermeable container. The dough article also comprises a dough having a cellular network that is substantially free of an active leavening agent. The dough is disposed within the container. The dough article also comprises an inert gas that is disposed within the container.

Abstract: Packaged food articles of improved appearance and stackability are described such as a refrigerated active cultured dairy product. Each packaged food article comprises an unpressurized, imperforate container having an opening, wherein the container is fabricated from a material having a low gas permeability. A quantity of gas releasing food stuff, such as a live cultured dairy product, is disposed within and partially fills the container defining a headspace volume which is not filled with the food stuff. A peelable flexible seal membrane overlays and seals the opening. An initial headspace gas is enriched with the gas released from the food stuff, with the initial headspace gas being adapted to permeate the packaging material at a rate greater than both the rate in which gas is released from the food stuff within the container and the rate in which air permeates into the container, thereby avoiding outward bowing of the flexible seal during the shelf life of the packaged food article.

Abstract: A system and method for packing agricultural produce including functionality for: providing a container having at least one communications aperture formed in a wall thereof; providing at least one flexible controlled permeability bag within the container; providing at least one bag aperture in the at least one flexible controlled permeability bag in general registration with the at least one communications aperture; sealing the produce inside the at least one flexible controlled permeability bag within the container, while leaving the at least one bag aperture and the at least one communications aperture open; providing atmosphere treatment within the at least one bag via the at least one bag aperture and the at least one communications aperture; and sealing at least one of the at least one bag aperture and the at least one communications aperture.

Abstract: A meat processing method includes increasing the pH of a meat product and then applying an oxygen enriching material to the meat product. The pH of the meat product is preferably increased by applying an ammonia-based pH increasing material such as ammonia gas or ammonium hydroxide solution. The oxygen enriching material may comprise an atmosphere made up of a substantial fraction of oxygen gas. The pH increased and oxygen treated meat product may be packaged either in a chub-type package or a tray-type package for shipping to a retail outlet.