Abstract: A method is provided for obtaining an acceptable configuration of a thermally processed container packed with food. Improvement in container configuration is attained by proper container design, by maintaining proper headspace of gases in the container during thermal processing, proper pressure outside the container during the cooking cycle and cooling cycle of the process and/or by controlled reforming of the bottom wall of the container. Further improvements are attained by controlling the thermal history of the empty container, such as by pre-shrinking the container before it is filled with food and sealed.

Abstract: A polymeric structure having an oxygen barrier layer (e.g., ethylene-vinyl alcohol copolymer) is heated in the presence of moisture to improve its resistance to oxygen and moisture penetration. A drying agent is incorporated in the multi-layer structure to control the rate of water penetration to, and the amount of water in, the barrier layer.

Abstract: A polymeric structure having an oxygen barrier layer (e.g., ethylene-vinyl alcohol copolymer) is heated in the presence of moisture to improve its resistance to oxygen and moisture penetration. A drying agent is incorporated in the multi-layer structure to control the rate of water penetration to, and the amount of water in, the barrier layer.

Abstract: A method is provided for obtaining an acceptable configuration of a thermally processed container packed with food. Improvement in container configuration is attained by proper container design, by maintaining proper headspace of gases in the container during thermal processing, proper pressure outside the container during the cooking cycle and cooling cycle of the process and/or by controlled reforming of the bottom wall of the container. Further improvements are attained by controlling the thermal history of the empty container, such as by pre-shrinking the container before it is filled with food and sealed.

Abstract: A method is provided for obtaining an acceptable configuration of a thermally processed plastic container packed with food. Improvement in container configuration is attained by proper container design and by maintaining proper headspace of gases in the container during thermal processing and/or by controlled reforming of the bottom wall of the container. Further improvements are attained by controlling the thermal history of the empty container, such as by pre-shrinking the container before it is filled with food and sealed.

Abstract: Off-flavor development is alleviated, or substantially minimized, in thermally processed comestibles packed in plastic containers. The container wall which is in contact with the comestibles is made of a polymer (e.g., polyethylene) containing low vinyl group concentration and low carbonyl group content after melt processing.

Abstract: In a multi-layer polymeric structure having an interior oxygen barrier layer of a moisture sensitive polymeric material such as ethylene-vinyl alcohol, drying agents are incorporated in the structure, particularly in a layer or layers proximate to the barrier layer, to limit the moisture content of the barrier layer to maintain barrier properties.

Abstract: In a multi-layer polymeric structure having an interior oxygen barrier layer of a moisture sensitive polymeric material such as ethylene-vinyl alcohol, drying agents are incorporated in the structure, particularly in a layer or layers proximate to the barrier layer, to limit the moisture content of the barrier layer to maintain barrier properties.

Abstract: In a multi-layer polymeric structure having an interior oxygen barrier layer of a moisture sensitive polymeric material such as ethylene-vinyl alcohol, drying agents are incorporated in the structure, particularly in a layer or layers proximate to the barrier layer, to limit the moisture content of the barrier layer to maintain barrier properties.