Abstract: The gas generating device according to the invention comprises a basin-like main container containing a solid chemical reagent substance, and an auxiliary container, arranged at the interior of the main container, containing a liquid chemical reagent substance.The main container is closed at its top by a cover lid in such a manner as to permit the outflow of gas generated at its interior. The gas generating device is accomodated at the interior of a storage or transport receptacle formed by a stack of superposed crates of fruits or vegetables, enclosed in a gas-tight wrapping of suitable plastic sheet material.

Abstract: Food is packaged under a protective gas in synthetic containers having flexible lids. The sequence of the packaging steps is product filling, lid application, flushing with a protective gas, and sealing the lid. The flushing takes place wherein the lid is affixed to the container edge at at least one location, while one side of the lid is slightly lifted so that the protective gas can be blown therein.

Abstract: The present invention stabilizes curcumin against color changes by maintaining the curcumin itself at low, stable pH values, while not upsetting the pH balance of a dry food mix which may be placed in contact therewith. Preferably, the pH of the curcumin is maintained at a value within the range of from about 3.5 to about 4.5, and comprises a spray-dried intimate mixture of curcumin, an organic acid, a buffer, a dispersant for the curcumin, and a film-forming encapsulant. A preferred use of the colorant is in dry mixes for instant puddings which are alkaline due to the salts employed to cause setting.

Abstract: To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more than two mils thick, the atmosphere within the packages is modified to comprise at least about 25% oxygen by volume, at least about 3% carbon monoxide by volume, and the balance substantially all molecular nitrogen, and the packages are then sealed. The permeability should be sufficient to prevent the carbon dioxide concentration from rising much above 20% by volume, and to prevent the oxygen concentration from falling much below about 2% by volume.

Abstract: Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods at ambient temperature. Storage of the pieces in a substantially oxygen free or inert gas environment also enhances flavor stability in the stored products.

Abstract: An apparatus and process for sterilizing substances and particularly food products such as food spices and seasonings which are in a processed or unprocessed condition and are in a powdered, granular, flaky, leafy or similar conditions, the apparatus including means for subjecting the product while in a container such as a plastic or plastic-like bag, first to a subatmospheric condition and thereafter injecting a gaseous sterilant at a central location in the product whereby the sterilant diffuses outwardly through the product toward the walls of the container sterilizing the product in the process and gradually escaping through the container leaving the packaged product in a sealed closed and sterilized condition.