Abstract: A package for containing food products has at least two compartments having different atmospheric conditions. Each of the compartments may be sealed by a membrane having different permeability. The membranes may be sealed to a peripheral flange extending around each of the compartments. The peripheral flange is designed to facilitate severing in place on the tray of a membrane from a continuous web of material.

Abstract: A method of packaging a product by heat shrinking a low gauge, low shrink force, polyester shrink film to a rigid container. The lidding film engages around the outside of the container, thereby protecting the contents and providing evidence of tampering. The packaged product can be heated and will generally vent steam, while maintaining tamper resistance.

Abstract: A package is capable of enclosing a food product in two different gaseous atmospheres at different times. Initially the food product may be packaged in a low oxygen atmosphere in order to prolong the shelf life of the product. When it is time to sell the product for example, it may be desirable to supply oxygen to the food product. In the case of red meats, the oxygenation process causes the meat to turn a bright red color. The package includes a tray covered by a film with a plurality of apertures formed in the tray. The apertures are covered by a resealable gas impermiable tape which can be removed to allow air ingress and then resealed to protect the integrity of the tray contents.

Abstract: A label assembly is provided allowing the aesthetic packaging of vegetables, other food items, or other products, for point of purchase display in a simple, versatile and effective manner. First and second flexible strips of material (e.g. paper or plastic) have a header formed at one end and are overlapped at the other end to be held together by adhesive. An adhesive pattern of discrete spaced adhesive elements is provided on the inner face of at least one of the strips and engages the container or covering of a product being packaged so that the label assembly does not inadvertently detach from the package. The label assembly is particularly suited for use with a microwavable tray having an open top covered by plastic shrink wrap and containing vegetables (there being no adhesive where the label covers the open top), or for encircling a number of low density polypropylene bags (e.g. containing vegetables) which are held together by the label assembly.

Abstract: A packaging label includes a first portion with permanent pressure sensitive adhesive on its bottom face and a second portion substantially perpendicular to the first portion and having permanent pressure sensitive adhesive on the bottom face remote from the first portion. The second portion typically includes nutritional information and bar coding since the label is typically used with clam shell plastic packages for fruits or other food items. The first portion of the label is adhesively secured to the lid of a clam shell container and after the container is filled with food items, the lid is closed, the second portion of the label is unfolded from a compact position which facilitates stacking and transportation, and the adhesive on the second portion is secured to the bottom of the container, holding the lid closed. The bar coding is preferably on the top face of the second portion opposite the adhesive so that it can be scanned merely by dragging the bottom of the container over a scanner (e.g.

Abstract: Packaging for lobster, within which the product may be microwaved, including the use of pallet structure for positioning the lobster within the packaging to avoid penetration of the plastic wrapping film by shell structure. The packaging is vacuum sealed, flash frozen and distributed to be subsequently microwaved without rupture of the packaging until after microwaving.

Abstract: Packaging for seafood that may have been coated in sauce or marinated, including the optional use of pallet structure for positioning the product within the packaging to be vacuum sealed and flash frozen before being subsequently microwaved without rupture of the packaging until after microwaving.

Abstract: A process and packaging for shrimp, bacon wrapped, and coated in sauce, in which the product is vacuum sealed within packaging before being flash frozen for shipping and storage.

Abstract: Packaging for shellfish and other seafood in which the product may be microwaved, including the use of pallet structure for positioning the product within the packaging to avoid penetration by shells, fish bones or fins of the plastic wrapping film to enable the product to be preserved by flat packing and vacuum sealing to be subsequently microwaved without rupture of the packaging until intentionally done at the completion of microwaving.

Abstract: The present invention is concerned with apparatus and methods for packing and handling articles of produce and the like. The apparatus includes a uniquely designed produce basket and rack combination. The basket comprises a framework containing a basket opening. A flange is detachably attached to the framework and surrounds the basket opening. A pair of lugs extend out from the flange, and function as handles for carrying the basket or for pulling the flange to detach it from the basket framework. An air-permeable barrier is heat sealed to the flange to create a closure to the basket opening. The closure is first opened by detaching at least a portion of the basket flange from the framework and is closed by pulling the detached flange portion down around the opening of the framework and engaging a spur. The rack comprises a rack framework which includes a top end containing a plurality of rack openings.

Abstract: A process and packaging for shellfish and other seafood, including the use of pallet structure for positioning the product within the packaging to avoid penetration by shells, fish bones or fins of the plastic wrapping film to enable the product to be preserved by flat packing and vacuum sealing and then placed within an outer package designed to promote a pleasing appearance of the product within.

Abstract: A modified atmosphere packaging method creates a modified atmosphere in a package including an inner package and an outer package. The inner package is composed at least partially of a polymeric material substantially permeable to oxygen, while the outer package is composed of a polymeric material substantially impermeable to oxygen. After a food product such as raw meat is placed within the inner package, the inner package is flushed with a desired mixture of gases to substantially remove oxygen from the inner package. The flushed inner package is then sealed and inserted into the outer package without sealing the outer package. Next, the outer package is flushed with the desired mixture of gases to substantially remove oxygen from the outer package. After flushing the outer package, the outer package is sealed. An oxygen scavenger is provided in the package to substantially absorb any residual oxygen within the package.

Abstract: A package includes a protective band having a cavity for receiving a fragile food product unit. A wrap material is tightly secured around the food product unit and the protective band to form a package. The protective band may have alternating narrow segments and wide segments to ensure that the wrap material keeps the top and bottom extremities of the food product unit inside the protective band and spaced from the upper and lower edges of the wide segments of the protective band.

Abstract: A laminated film useful for packaging includes two outer layers and a core layer of a polypropylene resin interposed therebetween. Each of the outer layers includes (A) an ethylene-.alpha.-olefin copolymer having a density of less than 0.910 g/cm.sup.3 but not less than 0.870 g/cm.sup.3 and an ethylene content of at least 50 mol % and showing only one endothermic peak when analyzed by differential scanning calorimetry (DSC), (B) an ethylene-.alpha.-olefin copolymer having a density of 0.910-0.935 g/cm.sup.3 and an ethylene content of at least 50 mol %, and (C) an anti-fogging agent. The density of (B) is greater by at least 0.008 g/cm.sup.3 than that of (A).

Abstract: A package for packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened. The packaging includes a packing tray which is sized for receiving a piece of fresh meat of predetermined cut. The tray is overwrapped with a web of clear plastic wrapping material. The overwrapped tray is ventilated to ensure gas communication between enclosed regions of the overwrapped tray and the outside ambient without blockage due to run off juices from the meat product or shifting of the meat product within the tray during transport. A number of similarly ventilated overwrapped trays are then placed within an outer barrier bag which is first evacuated of normal atmosphere and then flushed with a preservation-enhancing gas. The outer barrier bag is then sealed.

Abstract: In a package for food products having a tendency to exude liquids, an absorbent pad underlying the food product in a tray is made up of an absorbent layer underneath a layer of polyethylene film having an array of elongated, thermoformed apertures. These apertures efficiently transport liquid into the absorbent layer and resist reverse flow when pressure is applied to the absorbent pad, thereby making it possible to utilize a paperboard tray. The absorbent layer and apertured polyethylene film can be laminated together with a paperboard base layer, and the laminate can then be die cut and folded to form a tray made up entirely of the laminate and having its bottom and side walls lined with the absorbent material and apertured film.

Abstract: A modified atmosphere packaging system and method creates a modified atmosphere in a package including an inner container and an outer container. The inner container is composed at least partially of a polymeric material substantially permeable to oxygen, while the outer container is composed of a polymeric material substantially impermeable to oxygen. After a food product such as raw meat is placed within the inner container, the inner container is flushed with a desired mixture of gases to substantially remove oxygen from the inner container. The flushed inner container is then sealed and inserted into the outer container without sealing the outer container. Next, the outer container is flushed with the desired mixture of gases to substantially remove oxygen from the outer container. After flushing the outer container, the outer container is sealed. An oxygen scavenger is provided in the package to substantially absorb any residual oxygen within the package.

Abstract: A package which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes a support member such as a tray for receiving and supporting the meat, a permeable film enclosing the meat and an impermeable film enclosing the permeable film which remains in place during distribution and is removed at retail. A discontinuity in the seal between the permeable film and the tray provides for rapid introduction of oxygen to the packaged meat.

Abstract: A package which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes a an impermeable tray supporting the product, a first film sealed to the tray for enclosing the product, means defined within the first film for exchanging gases into and out of the package, and a second impermeable film enclosing the first film, such that removal of said impermeable film provides for the exchange of gases into and out of the package. The means for exchanging gases may be perforations defined within the first film, a second highly permeable film sealed to the first film, or an enlarged opening formed within the first film which is enclosed with a patch following adequate gas exchange at retail. Such gas exchange is required to release any low oxygen atmosphere and allow for the introduction of oxygen to the packaged meat product. Said means for exchanging gases having a gas transmission rate of at least about 50,000 cc/m.sup.2 /24 hrs./atm. at 73.degree. F.

Abstract: A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.

Abstract: A method for packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened. The packaging includes a packing tray which is sized for receiving a piece of fresh meat of predetermined cut. The tray is overwrapped with a web of clear plastic wrapping material. The overwrapped tray is ventilated to ensure gas communication between enclosed regions of the overwrapped tray and the outside ambient without blockage due to run off juices from the meat product or shifting of the meat product within the tray during transport. A number of similarly ventilated overwrapped trays are then placed within an outer barrier bag which is first evacuated of normal atmosphere and then flushed with a preservation-enhancing gas. The outer barrier bag is then sealed.

Abstract: Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.

Abstract: A package for a product includes a support member having a barrier film disposed thereon and supporting the product; web structure for enclosing the product and the support member, the web structure including a first web and a second web sealed to the first web for enclosing the product wherein the second web includes a non-barrier layer sealed to the first web and a peelable barrier layer; and tab structure for initiating peel of the peelable barrier layer from the non-barrier layer at a location where the non-barrier layer is sealed to the first web whereby peeling of the peelable barrier layer does not cause peeling of the barrier film disposed on the support member.

Abstract: A method of sealing a peelable lid (7) to a package is disclosed. The package contains a base (1) and a potentially rupturable flexible web (5) of plastics material covering the base (1) which together define a sealed space therebetween. The lid (7) is in turn sealed above the flexible web (5). The method comprises the steps of: 1) placing a lid (7) over a thin flexible web (5); 2) sealing the lid (7) to the thin flexible web (5) over the base (1) with a strip like seal (13) which extends around the perimeter of the space so the lid (7) will be sealed at the same region as the thin flexible web (5) is sealed to the base (1). The sealing is achieved by a thermosealing process which provides a temperature gradient across the width provides the seal (13) with a peelable adhesion gradient across its width so that when the lid (7) is stripped from the package, it will be unlikely to rupture the thin flexible web (5). A package made by the method is also disclosed.

Abstract: A method for processing a fruit product such as fresh strawberries provides greatly prolonged shelf life by cooling the strawberries, washing the strawberries in a first chilled chlorine bath, slicing the strawberries to provide sliced strawberries, washing the sliced strawberries in a second chilled chlorine bath, draining the sliced strawberries to remove moisture therefrom, washing the sliced strawberries in a bath that comprises a citric acid and tribasic calcium solution, drying the sliced berries with de-humidified air, placing a selected weight of the strawberries into each one of a plurality of gas-impermeable containers, and sealing the containers with a breathable film.

Abstract: A method for processing melons provides greatly enhanced shelf life and maintains excellent quality of melon products so that they are suitable for human consumption. The harvested fresh melons are cooled to a temperature of approximately 36.degree. F. before they are graded and selected for further processing. The melons are then cut along their apexes to form melon halves. The seeds and soft tissue are removed from the melon halves, which are then cut to form melon segments. The finds are removed from the melon segments, which are then washed in a chilled chlorinated bath. The melon segments are then inspected and graded. Those melon segments that pass the inspection and grading process are then cut to form melon cubes that are washed in a chilled chlorinated water bath. The melon cubes are drained to remove chlorinated water, and the melon cubes are washed in a chilled citric acid and tribasic calcium phosphate bath.

Abstract: A package and a method for making a package which allows for the central processing of fresh red meat is disclosed which includes a tray, a first film enclosing the product within the tray and a second film, which is removed at retail, enclosing the first film. The first film and the second film are sealed to the inner periphery and the outer periphery, respectively, of the single flange of a conventional foamed or nonfoamed tray. The first film is a heat shrinkable film which is sealed to the inner periphery of the flange forming a first seal, trimmed outboard of the first seal, thereby forming an excess portion of the first film outboard of the first seal, and then subjected to a sufficiently high temperature to shrink the excess portion and thereby expose a sealing area on the outer periphery of the flange. The second film is then sealed to the sealing area on the outer periphery of the flange, forming a second seal such that the second film encloses the first film.

Abstract: A ventable container comprises a body with a lip hermetically sealed by a film. A hole is provided in the lip of the container and a layer of hot melt adhesive disposed around the hole adhesively seals the film across the hole. When the container and the product are heat processed, the film flexes away from the tray, and the hot melt adhesive layer softens and releases the film for venting of the container. Upon cooling, the film once again bonds to the hot melt adhesive and seals the container.

Abstract: Refrigerated dough packaging has a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the packaging.

Abstract: Improved packaging for perishable goods such as meats comprising a base over which the goods are placed, and a lid positioned over the top of its base and sealed to said base. Strands are placed over the goods for holding said goods relative to the packaging, with a space above the goods and under the lid. A gas is introduced in the space for enhancing preservation of the packaging goods by contacting the surface of the goods. The gas contacts the goods by passing through the strands, with the strands being of a size permitting viewing of a major portion of an upper surface of the goods. The invention further includes the method of and apparatus for producing the packaging.

Abstract: An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by heat transfer to a cooling element, which may involve the evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein.

Abstract: A food package including a food package tray partially surrounded by a food package jacket. The food package tray has a base and a sidewall extending from the base. The food package jacket has a bottom flap disposed adjacent to at least a portion of the base of tray and at least one side flap extending from the bottom flap and disposed adjacent to at least a portion of the sidewall. The side flap has a section adhesively secured to the sidewall. In this way, the food package jacket and food package tray form the food package. An associated method is also disclosed.

Abstract: An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein. The package is suitable for field packing applications in which the product, such as strawberries, is picked directly into the container surrounded by the cooling collar with the container and cooling collars being placed in an outer box or other receptacle.

Abstract: A method of packaging a food product employing a tray having side walls defining a cavity in an outwardly directed flange extending around the perimeter of the tray, the flange being adapted to receive a pair of membranes to enclose the tray. The lower membrane is the more permeable of the two. It may be attached to a first surface of the flange. The second membrane is attached to a second outer surface of the flange without direct connection except through the tray to the more permeable membrane. The two connection surfaces may be separated by a depression to facilitate the cutting away of the material forming the more permeable membrane in a continuous manufacturing process. With the less permeable membrane in place, a desired gaseous environment may be maintained within the package. When it is desired to change the gaseous environment, the upper less permeable membrane may be peeled away allowing gaseous communication through the lower more permeable membrane.

Abstract: A composite seafood product is made by assembling smaller butterflied shrimp into composites of two to four shrimp, all but/one of which are tailless, resembling in appearance a single large butterflied shrimp. The shrimp composites are dusted and frozen apart from each other to retain individuality. The individual composites can then be coated with batter and deep fried to yield a food product seemingly consisting of large individual shrimp.

Abstract: A method for packaging a product includes the steps of providing a composite film including a non-barrier layer and a peelable barrier layer; providing a bottom web having the product supported thereon; removing a strip of the non-barrier layer from an edge of the composite film so as to provide an extending portion of the barrier layer which extends beyond the non-barrier layer; and sealing the composite film over the product to the bottom web so that the non-barrier layer overwraps the product and is sealed to the bottom web wherein the extending portion of the barrier layer forms a pull tab for peeling the barrier layer from the non-barrier layer.

Abstract: The present invention is directed to a method for making a packaged dough suitable for extended refrigerated storage and to a packaging system for storage of the refrigerated dough. In the packaging system for storage of refrigerated, leavened dough, a substantially rigid tray for receiving a leavened dough product is provided. The tray has a bottom wall and upstanding peripheral side walls to define at least one well. At least one leavened dough product is disposed within the well. The leavening of the dough is at least partially reacted to provide carbon dioxide distributed throughout the dough product. A hermetically sealed cover, extending at least over the top of the side walls to define a chamber containing the dough product and a headspace surrounding the dough product is provided. A gas comprising a predetermined amount of carbon dioxide is disposed in the headspace of the chamber in order to create an equilibrium level of carbon dioxide with the carbon dioxide produced in the dough product.

Abstract: Different new foods are placed into separate open compartments of specially dimensioned plastic trays. Groups of filled trays are placed in a magazine and simultaneously sealed with an oxygen barrier film under carefully controlled vacuum conditions. The film is cut, separating the trays which are placed on a pan in an oven. Dry heat is applied and steam is introduced during timed periods at given intervals during cooking. The trays are then removed from the oven and quickly chilled or frozen.

Abstract: There is disclosed a process for producing solid honey wherein pure honey is subjected to dehydration in a vacuum evaporator with gradual temperature rise in a temperature range from ordinary temperature to 40.degree.-90.degree. C. within about one hour. The resultant concentrated pure honey is transported by pressure to a pouring part for supplying to a determined forming mold. In the meantime, heat-resistant plastic package containers which constitute determined forming molds are successively transported to the position of the pouring part, and the concentrated pure honey is charged to inside of the forming molds of the containers after a determined amount of edible fats and oils is previously applied. Spontaneous cooling then occurs followed by sealing up with a cover of an aluminium foil or a non-hygroscopic sheet at the side of opening part of the container. There is also disclosed a solid honey obtained by the process.

Abstract: A disposable package assembly for storage and subsequent microwave heating of a food item. The package assembly includes a container body having one or more raised lands integrally formed on the bottom surface thereof. The one or more raised lands support a microwave browning disk, and a food item is supported upon the browning disk. The one or more raised lands create an air space between the bottom of the container body and the browning disk to promote even circulation of heated air. A lid is disposed over the container body to enclose the food item.

Abstract: Dual state packaging may be implemented with a tray having a peripheral flange adapted to receive a pair of membranes to enclose the tray. The lower membrane is the more permeable of the two. It may be attached to a first surface of the flange. The second membrane is attached to a second outer surface of the flange without direct connection except through the tray to the more permeable membrane. The two connection surfaces may be separated by a depression to facilitate the cutting away of the material forming the more permeable membrane in a continuous manufacturing process. With the less permeable membrane in place, a desired gaseous environment may be maintained within the package. When it is desired to change the gaseous environment, the upper less permeable membrane may be peeled away allowing gaseous communication through the lower more permeable membrane.

Abstract: An animal feeding system includes a self-supporting bowl made from edible material having a bottom, a top and a side providing in combination a container for holding animal food, the bowl being of selected size and configuration to contain a desired quantity of food depending on animal size and dietary requirements. There is further provided an animal feeding system and related method wherein an edible bowl is provided in combination with a water bowl to provide a self-contained meal package for an animal.

Abstract: A method of packaging a food product employing a tray having sidewalls defining a cavity and an outwardly directed flange extending around the perimeter of the tray, the flange being adapted to receive a pair of membranes to enclose the tray. The lower membrane is the more permeable of the two. It may be attached to a first surface of the flange. The second membrane is attached to a second outer surface of the flange without direct connection except through the tray to the more permeable membrane. The two connection surfaces may be separated by a depression to facilitate the cutting away of the material forming the more permeable membrane in a continuous manufacturing process. With the less permeable membrane in place, a desired gaseous environment may be maintained within the package. When it is desired to change the gaseous environment, the upper less permeable membrane may be peeled away allowing gaseous communication through the lower more permeable membrane.

Abstract: A method for providing sealed internal labels for vacuum skin packages and the like is disclosed. Labels with a heat sealable printed surface are placed on the trayed product prior to entering a vacuum skin packaging chamber. In the chamber the covering film is heated to its sealing temperature before it is applied by differential air pressure to the product and tray. The label seals to the interior surface of the covering film and is protected from being defaced during handling. Furthermore moisture and juices from the product will not discolor the label as it is sealed on its printed surface to the covering film. The package produced is intended for the display case in a retail supermarket.

Abstract: A packaging assembly for packaging brittle food products such as taco shells and tostada bowls is provided. The package has a generally L-shaped backing assembly into which the food product is inserted. A transparent overwrap covers the entire package. The L-shaped cardboard backing assembly is a three-layer cardboard assembly having an inner corrugated cardboard layer and top and bottom thin cardboard layers with the top and bottom thin layers preferably capable of receiving printed graphics. In a preferred embodiment, the upper and lower thin cardboard layers are formed from a single unitary cardboard sheet which is folded over onto the corrugated sheet to form a sandwich-type three-layer structure. The resulting package supports and protects the tortilla products from damage, yet allows a substantial portion of the tortilla products to be viewed by a consumer, allowing the consumer to quickly verify that the tortilla product has not been damaged or spoiled.

Abstract: Separate independent streams of pumpable and non-pumpable ingredients of a complex food article are first subjected to respective specific thermal stabilization treatments and are then cooled and combined into the desired complex food article which is finally sealed in a package. All the operations are carried out in an aseptic sterile environment.

Abstract: A method, system and apparatus are disclosed for sorting, cryogenically freezing and wrapping soft-shelled blue crabs.

Abstract: A method for packaging meat in a gas impermeable film which comprises providing a liquid absorbing insert formed by a water absorbing material between a sheet of a liquid impermeable material and a layer of liquid permeable material, placing the meat so as to face the liquid impermeable sheet, wrapping a gas impermeable sheet about the meat and liquid absorbing insert, and then providing a vacuum so as to form a capillary action at spaces between the meat and the liquid permeable sheet.

Abstract: Improved packaging for goods including a base on which goods are placed, and a flexible, gas-permeable web covering the goods, with portions of the web being secured to the base at positions below the top of the goods. The web is in tension and engages and holds the goods to the base, which is relatively rigid compared to the web. A lid is positioned over and sealed to the base and defines a space between the web and the lid. A preservation-enhancing gas is in the space and permeates the web for enhancing preservation of the goods. The goods are retained against said relatively rigid base by the securing of the web to the base at positions below the top of the goods.

Abstract: A food package and absorbent pad therefor provides for absorption of liquids from the edges thereof and an increased rate of absorbency by the pad including upper and lower layers of normally liquid impervious material and an intermediate layer of absorbent material therebetween, at least one of the upper and lower layers are perforated to admit liquids into the pad by capillary action and a portion of the absorbent intermediate layer extends to the periphery of the pad to wick liquids into the pad, the upper and lower layers and the portion of the intermediate layer are secured together around the periphery of the pad without significantly hindering the wicking of liquids into the pad while substantially preventing reverse migration of liquids out of the pad. Additives may be incorporated in the pad to provide super absorbency, bactericidal characteristics or deodorization.