Abstract: A food serving system for delivering prepared meals to locations remote from the point of preparation, such as to patients in hospitals and nursing homes, which includes a mobile cart having its own low voltage rechargeable power pack that may be utilized to make the cart self powered. The cart has a tier of racks for carrying removable, generally flat, individual, food serving trays. The trays may be disposable or reusable. Each tray is provided with one or more thermally isolated heat transfer devices which may be energized when the tray is placed on a rack in the cart. The trays are constructed to carry conventionally styled, removable dishes, bowls, cups, etc., that may be either disposable or reusable, and the dishes and bowls containing foods to be maintained at a reduced or elevated temperature are placed on the heat transfer devices.

Abstract: A prepared meat product is contained in a disposable package suitable for transporting, cooking, and serving. One specific form is a meat patty; a second specific form is a hamburger patty together with half a hamburger bun; a third specific form is a hamburger patty together with two half hamburger buns; and a fourth specific form is a wiener together with two half wiener buns.The package of the present invention is disposable and is preferably made primarily of aluminum foil. Some specific features of different forms of the package are a built-in grease trap, filtered vent for cooking gases, removable protective cover for the vent, and removable holder for the meat product for removing the cooked meat product from the package when it is to be served.The invention also makes provision for cooking the meat product faster than the bread when both are enclosed in the same package, and provision for using cooking gases from the meat to warm and moisten the bread.

Abstract: A layer of foamed material and an oxygen impervious surface covering are interposed between areas of a meat portion and a wrapper film where puncture is likely to occur.

Abstract: A tear and puncture resistant container for use in packaging meat products having protruding bone sections. The container is multilayer having an outer body portion of a flexible packaging material and an inner layer of puncture resistant material disposed between the meat product and the outer layer.

Abstract: A capsule containing a substance for making up a drink using an apparatus, said capsule being composed essentially of a sealed body having the general shape of an acute truncated cone with a rim at its base and of a membrane closing the base, said membrane being provided with a line of weakness delimiting an aperture.

Abstract: A pressure relief valve for packages in which the valve element comprises a liquid impregnated porous element covering outlet openings in the package, with the liquid layer in the porous element being torn open by package contents pressures in excess of a predetermined value to permit gas outflow from the package.

Abstract: A package is provided for heating foods which includes a pair of bread slices such as the halves of a hamburger bun, at least one meat product such as a hamburger patty preferably resting on one of the bread slices and a condiment package containing one or more condiments with a microwave reflective material at least partially enclosing the condiments to reduce the rate at which they absorb heat. These components are enclosed in a sealed plastic bag which is transparent to microwave energy.

Abstract: A process for packaging bulk commodities such as meat comprises vacuum sealing the commodity into a bag of plastics material and then causing the material of the bag to expand by a further reduction in pressure of the environment surrounding the bag. The material expands into contact with heaters which heat the material and when the environment surrounding the bag is returned to normal pressure, the material closely encloses the commodity.

Abstract: To prevent localized overheating in food products which are to be heated in a microwave oven, an expandable vessel is operatively connected to a food product. When heated the vessel expands moving the food and thereby distributing non-uniformly distributed microwave energy more evenly throughout the food. In one embodiment, the vessel is a folded or coiled bag which retains steam and vapor evolved during the heating operation. The vapor expands the bag causing it to unfold i.e., straighten out thereby moving the food product from one location in the oven to another as microwave energy is applied.

Abstract: A method for packaging foodstuffs including a liquid constituent comprises filling a tray with the foodstuff while the tray is horizontal, applying a cover to the tray and sealing the cover to leave a small gap at the periphery of the tray. The tray is then tipped to bring the gap to the top of the resultant package and the package squeezed so that the liquid moves towards the gap to displace air from the package. Sealing is then completed. Apparatus to effect the method is also disclosed.

Abstract: A labelled package for low temperature use is disclosed. The label, with an ionomer adhesive, is adhered to an outer ionomer surface of the package wrapping by heat seal means and exhibits excellent adhesion at low temperature.

Abstract: A process is disclosed for baking products within a package while insuring sterility therein and preventing damage to the product during the cooling step.

Abstract: Disclosed are a method of and system for packaging commercially sterile foods by placing the sterile food in a plastic container tending towards opacity to visible light radiation and tending towards transparency to ultraviolet radiation. The container is open and the food product is cooled to a temperature slightly above the freezing point of water preparatory to and while in a chamber having an atmosphere of cooled, dry inert, sterile gas. In the chamber, the inert gas and food product are irradiated by ultraviolet energy that propagates through the container. The container is sealed in the chamber, whereby the inert atmosphere is maintained on the surface of the food product while stored in the container, at temperatures slightly above the freezing point of water for prolonged time periods.

Abstract: A container and composition of matter combination useful in connection with electrical resistance cooking of electrically high conducting foods which comprises:(a) An electrically and preferably thermally insulating container which defines a food cavity having a substantially uniform longitudinal cross sectional area, and an aperture in each of its two most diametrically opposite ends; and(b) Electrical contacts located at said diametrically opposite ends attached to a surface, preferably the inside surface of the container ends while draping the apertures and extending out of the container to a source of electrical energy, and(c) A composition in intimate contact with the inner surfaces of said electrical contacts and the subject foodstuff consisting essentially of:(i) a gel; and(ii) a substantially ionized speciesSaid composition being positioned to make intimate non-arcing contact between the electrically high conducting foodstuff and the electrical contacts during current flow.

Abstract: A folding paperboard carton having an improved window construction in an elongated rectangular side panel. A preferred embodiment is a rhomboidal carton for sliced and shingled bacon. The side window construction comprises an elongated rectangular piece of non-wrinkling clear plastic which is adhered to the inner surface of the window aperture-containing side panel. The non-wrinkling plastic piece has one edge aligned with a score line between the side panel and top panel. The score line is discontinuous because of the presence of the window openings in the side panel having partitions therebetween hinged to the top panel at the score line. The combined stiffness provided by the apertured side panel and adhered plastic piece serves to cause the discontinuous score line to fold when the tubular carton is erected for filling from its manufactured flat condition.

Abstract: This invention relates to the treatment of raw white potatoes previously stored at low temperatures (about 40.degree. to 45.degree. F for periods up to 10 months) to render them suitable for thermal sterilization at about 250.degree. F and for long-term storage in flexible plastic or plastic-aluminum foil laminated containers such as pouches without added liquid. The process comprises; (a) immersion of potatoes, either whole, sliced, diced or in any other convenient form, in an aqueous solution comprising citrate in combination with sulfur dioxide; followed by (b) immersion in an aqueous solution of an alkali metal pyrophosphate and optionally a reducing saccharide; followed by (c) immersion in an aqueous solution of an alkaline earth metal salt and optionally an alkali metal chloride. The so-treated potato product is then packaged in a flexible container and thermally sterilized.

Abstract: A package of convenience food whose cup-shaped container is releasably sealed by a cover contains two layers of dehydrated food capable of being reconstituted by contact with hot water to which the container is impermeable. The bottom layer is a source of carbohydrate, such as instant rice or instant noodles, while the top layer essentially consists of foamed dehydrated egg.

Abstract: An aluminum container has an inner surface treated to suppress foaming of carbonated liquids subsequently placed therein by first chemically cleaning the aluminum surface, forming a conversion coating on the surface using a solution containing ions of phosphate, hexavalent chromium and fluoride; and treating the coated aluminum surface with an aqueous solution containing glycerol.

Abstract: A salt-containing unprocessed foodstuff is charged in a wrapping tube unit comprising a cylindrical body, end plate means comprising members bonded to open opposite ends of the cylindrical body, and a pair of electrical contact members previously impregnated with a salt solution and fitted in the end plate means to provide a wrapped material foodstuff. The end plate means may be of any shape and is formed with a multitude of apertures, at least one of the members having cuts made therein to permit charging of the unprocessed foodstuff in the cylindrical body which may be deformed to conform to the shape of the end plate means.

Abstract: In abstract, a preferred embodiment of this invention is an improved roasted type peanut product and the process by which it is produced. The process includes precooking the peanuts in boiling water with a color additive ingredient, removing the peanuts and placing them in hot vegetable oil for a predetermined period of time, removing the same, coating with a light film of oil and salting the same. The product has a longer shelf life and is of a much more palatable taste than what would ordinarily be expected.