Abstract: A method and apparatus for providing a protective cover for a flexible semi-bulk container to protect the container from contamination during filling, handling and storing. The protective covering forms no permanent bond and is strippable from the outside of the container when the container is ready for marketing and display.

Abstract: An improved flexible semi-bulk container utilizing rigid panels associated with the side walls of the flexible container to provide rigidity and enable the container to stand alone when filled with fluidized material such as fluidized solids, semi-solids, slurries and liquids.

Abstract: A method and apparatus for providing a protective cover for a flexible semi-bulk container to protect the container from contamination during filling, handling and storing. The protective covering forms no permanent bond and is strippable from the outside of the container when the container is ready for marketing and display.

Abstract: An insulated container (10) and a process for shipping perishable products utilizes a box (16) having a lid (18) with an internal compartment for receiving a quantity of dry ice (32) or other expendable refrigerant. The perishable products, which are prechilled, are packed into the box (16) and are covered with a layer of wet ice (24) and a wet pad (26). As the dry ice (32) sublimates, it freezes the wet pad (26) and refrigerates the box (16) to maintain the products in chilled condition. Secondary refrigeration is provided by the frozen wet pad (26) and layer of ice (24).

Abstract: Apparatus and method are disclosed for continuously processing seafood products, to rapidly chill such products for subsequent freezing or for fresh shipment. Container means are provided for receiving the food product together with an aqueous bath for enveloping such product. The container means, which may comprise a plurality of trays or buckets, are carried by a conveyor belt means from the input to output end of the apparatus. Means overlying the moving containers deposit a frozen CO.sub.2 cloud into the aqueous enveloping bath to thereby render such bath an ice-water slurry. Means are further provided for agitating the ice-water slurry in the container means during movement through the apparatus, to promote uniformity in the enveloping bath and to promote cooling contact between the food product and the enveloping slurry. Food products are thereby chilled at typical rates in the range from about 1.degree. F per half-second to 1.degree. F per 8 seconds, with e.g. a relatively optimal rate of about 1.