Abstract: A food casing that is a tubular film having an internal cellulose surface containing smoke components integrally blended with the cellulose. The invention further includes the method for making the food casing of the invention by blending smoke, usually in the form of an aqueous solution or dispersion of smoke components (liquid smoke), into viscose prior to formation of the viscose into a film by extrusion and regeneration. The food casing of the invention consistently transfers smoke flavor and color to contained food product, has reduced odor, is not sticky, does not gum up processing machinery, does not have degraded color and flavor as a result of exposure to acid or caustic, is easily shirred, deshirred and unrolled, does not yield odiferous dark sticky liquid in premoisturized casing packages and can be readily peeled from processed food product.

Abstract: A tubular film package comprising a tubular film provided with a tear strip secured upon an outside surface of the film. The tear strip is defined by a longitudinal edge of the film and a heat seal joint provided in the film essentially parallel to the longitudinal edge. The film is further provided with at least one slit running from an end of the film to the heat seal line so that pulling of the strip away from the package commencing at the slit causes film to separate proximate the heat seal line thus opening the package.

Abstract: A tubular film for encasing food. The tubular film comprises a material which has been regenerated from a viscose solution. The tubular material is longitudinally stretched by from +8 to +40 percent and transversely stretched by from −20 to +40 percent while wet and the stretch is maintained during drying, said transverse stretch and longitudinal stretch being sufficient to obtain a surface area increase of at least 10 percent from the point of regeneration. In general, the tubular material has a wall thickness of from about 60 to about 90 percent of the same tubular material except without the combined stretch. The invention also includes the method for making the tubular material by stretching the regenerated tubular material while wet and maintaining the stretch during drying.

Abstract: An improved white food casing comprising regenerated cellulose containing titanium dioxide pigment in a weight ratio of less than 0.5 to regenerated cellulose in the casing and containing from about 0.3 to about 1.2 milligrams per square meter of casing of a water insoluble violet pigment. The titanium dioxide pigment and violet pigment are uniformly dispersed in the regenerated cellulose without agglomeration. The food casing usually has an optical density at least as high as a similar food casing containing fifteen percent more titanium dioxide pigment and no violet pigment. The food casing desirably contains titanium dioxide in an amount of less than 15 and preferably less than 13 grams per square meter of food casing. The invention also includes an improved method for making a white food casing comprising cellulose regenerated from viscose having titanium dioxide incorporated therein; wherein the improvement comprises uniformly dispersing titanium dioxide pigment into viscose at a ratio of less than 0.

Abstract: A tubular film for encasing food. The tubular film comprises a material which has been regenerated from a solution of cellulose in a solvent comprising carbon disulfide. The tubular material is longitudinally stretched by from 8 to 30 percent and transversely stretched by from -3 to +10 percent while wet and the stretch is maintained during drying, said transverse stretch being less than 75 percent of the longitudinal stretch, to obtain a longitudinal crystalline orientation. In general, the tubular material has a wall thickness of from 75 to 90 percent of a tubular material which is identical except for being longitudinally unstretched. The invention also includes the method for making the tubular material by stretching the tubular material while wet and maintaining the stretch during drying.

Abstract: A premoisturized food casing coated with alkali liquid smoke which does not cause color streaking on encased food product and does not cause smoke buildup on food stuffing equipment. Nevertheless, the premoisturized food casing of the invention still provides the same coloring power and flavor to encased food product, as traditional alkali smoke coated premoisturized food casings. The premoisturized tubular cellulose film food casing of the invention has a moisture content of greater than 24 weight percent and a coating of a smoke solution containing smoke tars and having a solution pH of at least 12 and preferably above about 12.5. The moisture content is preferably from 25 to 40 weight percent and most preferably from 25 to 30 weight percent.

Abstract: A biological treatment system for removal of gaseous waste materials. The system comprises a column containing microorganisms which break down components of the waste materials; a pond in series with the column containing life forms in addition to the microorganisms in the column, which life forms provide essential nutrients for the microorganisms in the column; a treatment bed containing a reaction medium for removing undesirable biological metabolic by-products from the action of said microorganisms upon the gaseous waste materials; a fluid distribution means for circulating water between the pond, column and bed and a means for delivering gaseous waste materials through the column before such gaseous waste materials reach the pond.

Abstract: A method for making a sausage product. The method comprises stuffing a wet sausage meat product into a food casing, vertically hanging the stuffed sausage meat product, and drying and curing the stuffed sausage meat product at least partly while the stuffed sausage meat product is vertically hung. In a unique aspect, the food casing comprises a tubular film precipitated from a solution of cellulose in amine oxide and water. The tubular film is longitudinally stretched by from 8 to 30 percent in a dryer and transversely stretched by from -3 to +10 percent while wet, and the stretch is maintained during drying. The transverse stretch is less than 75 percent of the longitudinal stretch. As a result of using the unique casing, dimensional stability of the vertically hung product is improved. The invention further includes a sausage product comprising wet sausage meat product stuffed in a food casing and vertically hung for curing and drying.

Abstract: A method for treating a shirred food casing strand, having a diameter, a circumference, a longitudinal axis, an external surface and a hollow bore along at least a portion of said longitudinal axis, which comprises smoothing said exterior surface by rolling said strand between at least three rollers, all of which simultaneously contact said surface at different lines of contact. It has been found that the simultaneous use of at least three different lines of contact during rolling, as opposed to two lines of contact, as might be applied by rolling between plates, helps preserve and even improve the roundness of the strand. The invention further comprises an apparatus for practicing the method of the invention which comprises at least three rollers arranged so as to contact the exterior surface of the strand and means for rolling the strand between said rollers. The invention further includes a shirred food casing strand having an external surface simultaneously rolled at at least three lines of contact.

Abstract: A tubular film for encasing food. The tubular film comprises a material which has been regenerated from a viscose solution. The tubular material is longitudinally stretched by from +8 to +40 percent and transversely stretched by from -20 to +40 percent while wet and the stretch is maintained during drying, said transverse stretch and longitudinal stretch being sufficient to obtain a surface area increase of at least 10 percent from the point of regeneration. In general, the tubular material has a wall thickness of from about 60 to about 90 percent of the same tubular material except without the combined stretch. The invention also includes the method for making the tubular material by stretching the regenerated tubular material while wet and maintaining the stretch during drying.

Abstract: A package comprising tubular food casing strands encased in a plastic film, said film encompassing said strands, said package being provided with a tear strip secured upon the outside surface of the film; weakened areas being provided in the film along parallel edges of said tear strip so that pulling of said strip away from the package causes film between the weakened areas to be removed with the strip thus opening the package and exposing the strands.

Abstract: A method for adhering tubular casing material containing at least 25 weight percent water, during the process of its manufacture, which comprises applying a plurality of beads of a cyanoacrylate adhesive having a viscosity of from 250 to 1000 cps, to a surface of the casing or of a separate film material, and squeezing the casing surface and the film material together to form a bond. The invention also includes bonds and splices made in accordance with the method of the invention.

Abstract: A method for stuffing food product into a tubular food casing by continuously filling a tubular food casing to obtain a predetermined linear rate of movement of stuffed food product; moving a closing device with the food casing at said predetermined linear rate of movement; activating said closing device to apply a closure in the form of a tie or clip to segregate the stuffed food product into links while the stuffed food product continues to move at the predetermined rate; and supporting the filled food casing during the filling and closing by means of a roller table comprising indented rollers and upon which the filled food casing rests, the roller table being provided with opposing link side supports containing bearings which support the rollers and which permit the rollers to freely rotate. The roller table lacks a roller directly beneath the closing device to form a space which permits closing of the food casing.