Abstract: Multiple layer nonoriented heat sealable films are disclosed having a base substrate layer of poly(ethylene terephthalate) (polyester) or polyester copolymer and at least one heat sealable surface layer of a copolyester. The films are prepared by conventional cast or blown film coextrusion techniques.

Abstract: A sealed package for inhibiting the oxidation and spoilage of raw meat or fish, while maintaining the scarlet color of the raw meat or fish. This package comprises an impermeable vessel housing a deoxidant-CO.sub.2 generating agent composition together with the raw meat or fish. The deoxidant-CO.sub.2 generating agent composition is selected to generate CO.sub.2 gas immediately after the initiation of O.sub.2 absorption at the rate of 0.2 to 2 mols per mol of O.sub.2 absorbed.

Abstract: A bag for receiving apples is prepared. An ethylene absorbent and a deoxidant are placed in the bag, each of the absorbent and the deoxidant being in an amount such that ethylene biosynthesis is suppressed for preserving the freshness of the apples when placed within the bag. The apples are placed within the bag and then an opening portion of the bag containing the apples, the ethylene absorbent and the deoxidant is sealed. The sealed bag allows air to permeate through it to a degree such that a minimum amount of air necessary for the apples is supplied in the presence of the ethylene absorbent and the deoxidant. The apples are stored in the sealed bag whereby maturing of the apples is delayed for preserving the freshness thereof.

Abstract: A process for preparing a brewed beverage is presented. The process comprises providing a porous pouch containing an infusible material; at least partially immersing the pouch in water in a container; and subjecting the container to microwave heating under conditions effective to heat the water and to cause pulsation of the pouch.

Abstract: The shelf life of vegetables such as raw celery can be substantially increased by subjecting the raw celery to a process including selecting a portion of the celery that has characteristic chemical and physiological properties found in petioles of market mature celery, (b) slicing the celery to minimize bruising and tissue damage caused by tearing and compression, (c) treating the cut celery with water, (d) drying the surface of the cut celery, and (e) placing the pieces of celery in a sealed container to prevent microbial recontamination and maintain the celery in a viable condition.

Abstract: A coffee bag is provided and consists of a housing fabricated out of two sheets of water-permeable paper material heat sealed around its perimeter for holding a portion of very fine ground coffee therebetween for making an individual cup of coffee. In a modification the housing is cylindrical and expandable when inserted within hot water and contains a ground coffee agitating device built into the housing.

Abstract: This invention relates to a multi-unit package of metal containers that have been internally coated with resins and stacked to form the package using plastic divider sheet of a prescribed composition between the tiers of containers.

Abstract: Methods and apparatus are disclosed incorporating a design into the skin of a apple or other fruits or vegetables with a photochemically reactive skin or surface by covering the apples while still on the tree with a bag having a reflective outer surface and a non-reflective inner surface. The bag has at least one aperture to allow for the drainage of fluids out of the bag, and further has a light barrier positioned to block light from entering through the aperture into the interior of the bag. The bagged apples are harvested and transferred to a substantially light-exclusive environment where the bag is removed. A label or symbol is applied to the skin of the apple or fruit and the apple or fruit exposed to artificial light to develop the color of the skin of the apple.

Abstract: Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, the acid of which makes possible a considerably reduced commercial sterilizing parameter whereby more of the flavor, color, or texture of the foodstuff is retained, and is closer to that of the freshly harvested home-cooked product, compared to the foodstuff processed at a more severe parameter when the acid is not employed. The type and level of the acid employed and its presence with its lactones results in a thermally processed foodstuff which does not have an objectionable acid taste. The preferred mixture is gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone, provided to the foodstuff by combining it with a precursor of gluconic acid, preferably glucono-delta lactone.

Abstract: The present invention provides a method for heating food comprising heating in a microwave oven for at least 2 minutes a food package which comprises food placed in an injection moulded food container, made from a partially crystalline polyamide, optionally containing a compatibilized olefin-based polymer and/or a filler. The food container has wall and floor thicknesses of 1.6 mm or less.

Abstract: A dried puree of a starchy material, preferably the yam, in the form of flakes is compacted under a pressure of from 50 to 120 bars and then reduced to granules having a bulk density of from 0.40 to 0.65 kg/l. The granules may be placed in a water-permeable bag which may be filled to 45 to 80% of its volume with the starchy material. In the case of the yam, the dry matter content of the reconstituted material is on the order of 30 to 36%.

Abstract: A filter bag containing a quantity of finely grounded coffee beans, the bag being attached by a string to a tag so that the bag can be dipped in a cup of boiling water so to make a coffee beverage.

Abstract: A sealable container (20) includes an inner wall (24) formed of a semipermeable sheet material and shaped into an inner bag (30), an outer wall (26) formed of a gas impermeable sheet material and shaped as an outer bag (32), with a gas space (28) therebetween. A product, e.g. ground coffee (22), is heat sealed under vacuum in the inner bag (30) and gas is introduced into the gas space (28) via openings (56) in the outer bag (32). The container is then heat sealed again to isolate the openings (56) from the gas space (28), to prevent ambient air from gaining ingress to the product. The finished package has a smooth exterior appearance.

Abstract: A package for an expandable food product and a method for manufacturing the same including an outer container, an expandable food pouch within the container and a coating on the inside surface of the container to adhere the pouch thereto when the package is exposed to a source of heat. A further embodiment of the package includes an expandable food pouch with a designed fault along its peripheral edge to facilitate the controlled release of pressure formed within the pouch.

Abstract: An al dente pasta product having storage stability is produced by partially cooking freshly extruded pasta with steam or boiling water. Measured amounts of the partially cooked pasta are sealed in a container with measured amounts of water sufficient to complete hydration to 65% to 75% moisture and measured amounts of a food grade acid sufficient to reduce the pH to 4.6 or less. The sealed containers may be commercially sterilized under moderate thermal processing conditions. In a specific embodiment, the containers contain pasta in a carbon dioxide atmosphere.

Abstract: The invention relates to a method and an arrangement for the continuous heat treatment and packaging of a liquid product with the object of sterilizing the product, the product being heated for a short time together with, and surrounded by, the packing material wherein it is to be enclosed. The product is introduced into a tube of flexible material whereupon the tube containing the product is introduced between two parallel metal bands, movably synchronously in their longitudinal direction, the tube being received and compressed between the bands so that the tube is transported with the bands at the same time as the cross-sectional area of the tube is reduced and the product is made to flow forward through the compressed tube in a gaplike space. Heat is transmitted to the product with the help of the metal bands while the product present between the metal bands is kept under pressure.

Abstract: A fish storage tray is provided with several modular plastic dividers which conform to the shape of the fish and hold fish in a belly-up position in the tray for individual freezing and storing. The individual dividers are elongated plastic strips having connectors either integral or separable at opposite ends to enable the dividers to be expanded to conform to the size of a fish placed between dividers. The method of storing fish includes the step of separating a tray into a plurality of compartments using flexible conforming plastic strips interconnected to one another at alternating opposite ends to form an accordion-type divider pattern within the tray. Fish are then placed between the plastic dividers in an alternating head-to-tail arrangement and with the bellies up. The fish are then frozen and, if desired, glazed and placed in storage.

Abstract: A tea bag and cover (1), the cover having two leaves (2) and (3) with the tea bag (5) staped to one leaf (2) only below the fold line. In use the tea bag (5) is suspended in the cup with the leaf (2) outside the cup to be supported by a wedging action in cantilever fashion with the leaf (3) folded upwardly and backwardly to fully expose the top of the cup for the pouring in of the water.

Abstract: A disposable container is provided that has a semi-rigid generally concave body and a collapsible panel sealing an open mouth of the semi-rigid body. An access assembly is mounted to the outside surface of the semi-rigid body. Liquid sealed within the semi-rigid body by the collapsible panel is removed through the access assembly, during which removal the collapsible panel collapses to generally conform to the generally concaved shape of the body. Space efficient assemblies of these disposable containers are also provided.

Abstract: The invention relates to a cooking utensil, for example a cooking pot, wherein the latter has an ion exchanger and/or absorber and/or adsorber and/or filter and/or other device for the extraction of residues of pesticides, herbicides, synthetic fertilizers, hormones and the like from the products to be cooked and prepared, i.e. from the foodstuffs to be prepared, their preparation liquid and/or their vapors during the cooking process. The said harmful substances are to be extracted in this way from the products to be cooked.