Abstract: A method of producing a wavelength converting member is provided. The method includes forming a quantum dot layer on a bottom organic layer, and forming a top organic layer on the quantum dot layer. The quantum dot layer includes quantum dots. A moisture vapor transmission rate of the top organic layer and the bottom organic layer is at least 0.006 g/(m2·day) and less than 9 g/(m2·day).

Abstract: A method for providing a naturally ripened, cylindrically shaped cheese of the hard or semi-hard type is provided. The method comprises: (i) forming a cylindrically shaped cheese from a curd by conventional means; (ii) applying a protective water-permeable coating layer onto the entire surface of the cheese, thereby obtaining a coated cheese; (iii) partially enclosing the coated cheese with a further coating of a water-impermeable material such that the convex, circumferential sides and the curved area are covered while leaving the flat bottom and top surfaces uncovered, thereby obtaining a partially enclosed coated cheese; and (iv) allowing the partially enclosed coated cheese to ripen. A naturally ripened, cylindrically shaped, coated cheese of the hard or semi-hard type obtainable by the method is also provided.

Abstract: A display apparatus includes: a substrate; a display unit disposed on the substrate; a barrier unit disposed between the substrate and the display unit; and a buffer unit disposed between the barrier unit and the display unit, wherein a sum of a thickness of the barrier unit and a thickness of the buffer unit is in the range from 0.9 ?m to 3 ?m.

Abstract: The present invention relates to a method for forming a graphene protective film having gas and moisture barrier properties, to a graphene protective film formed by the method, and to the use thereof. A single-layer or multilayer graphene protective film can be used as a material for a barrier coating or bags, and improves the gas and moisture barrier properties of a variety of devices in a wide array of industrial fields to thereby maintain the electrical characteristics of devices over a long period of time.

Abstract: A multilayered sheet is described. The sheet comprises a first layer comprising a polyolefin having a melting temperature, a storage modulus (G) greater than 100,000 psi (690 MPa) at ambient temperature, and a glass transition temperature less than ambient temperature; and a second layer comprising a polymer having a glass transition temperature greater than ambient temperature.

Abstract: An assembly that includes a barrier film interposed between a first polymeric film substrate and a first major surface of a pressure sensitive adhesive layer is provided. The first polymeric film substrate has a first coefficient of thermal expansion that is, in some embodiments, up to 50 parts per million per Kelvin. The pressure sensitive adhesive layer has a second major surface opposite the first major surface that is disposed on a second polymeric film substrate. The second polymeric film substrate is typically resistant to degradation by ultraviolet light. In some embodiments, the second polymeric film substrate has a second coefficient of thermal expansion that is at least 40 parts per million per Kelvin higher than the first coefficient of thermal expansion. The assembly is transmissive to visible and infrared light.

Abstract: A polymer composite and its method of manufacture using a recycled multilayer material. An example of the recycled multilayer material is comprised of a polyethylene/polyethylene terephthalate/aluminum film that may be extruded with organic filler to obtain desirable performance in wood-substitute products such as deck boards, railing, fencing, pergolas, residential cladding/siding, sheet products, and other applications.

Abstract: Blanks and paper products made therefrom are provided. In one aspect, the blank for forming a paper product can include a paperboard substrate and a film. At least a portion of the film can be secured to the paperboard substrate with an adhesive disposed between the paperboard substrate and the film. A peel strength of less than 330 g/2.54 cm at a temperature of 23° C. can be required to separate the film secured to the paperboard substrate with the adhesive.

Abstract: A configurable planar lighting system includes a system track and at least one, and preferably more than one, very thin profile planar light module attachable at selectable positions along the system track. The thin profile planar light module holds a very thin area light source, which is electrified when the planar fixture module is attached to the system track. The configurable planar lighting system can be mounted and configured on a wall without surrounding structures or to the underside of a counter, cabinet, shelf or the like. The configurable planar lighting system can also act as a shelf for light objects such as decorative objects, and can be used for task lighting or display lighting or both in versatile configurations. In under-structure applications, the lighting system can be mounted to provide configurable lighting without the physical parts of the system being visible at normal viewing angles.

Abstract: This invention relates to alkoxylated Bisphenol A compositions containing low residual amounts of Bisphenol A. The present invention also relates to methods for making such alkoxylated compositions containing low residual amounts of Bisphenol A, as well as uses for such compositions. The alkoxylated compositions containing low residual amounts of Bisphenol A may be utilized in packaging applications (such as indirect and/or direct food contact packaging), printing inks, container linings, and the like.

Abstract: The present invention relates to a new, adhesively bonded packaging system for foods, more particularly for dairy products.

Abstract: A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.

Abstract: A multi-layer seal material comprising a layer of paper or pulp, next to a layer of polymer, next to a layer of metal foil, next to a layer of adhesive polymer, the seal containing micro-holes allowing the seal to be breathable. A method of making a sealed container is also described by forming the multi-layer seal material described above, using laser drilling to generate the micro-holes in the seal material, placing the adhesive polymer layer of the multi-layer seal material onto a container filled with product material, heating the seal material to bond the seal to the container, thereby forming a product filled container having a breathable seal.

Abstract: The invention provides a beverage substance cartridge, a tea filtering apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method to solve the problem in the present technology that people eat tea leaf powder when drinking tea from present tea brewing equipment and it is troublesome to clear away tea leaf powder in the equipment. The invention could efficiently filter tea leaves and get rid of the trouble of clearing away used tea leaves manually. The beverage substance cartridge is used in conjunction with the tea filtering apparatus, the piercing point of the triangular pyramid structure could pierce the sealing cover of the beverage substance cartridge and then form matrix-shaped filtering holes in the sealing cover, brewed tea water could flow out, and used tea leaf is left in the extracting cartridge, so the filtering process is simple and convenient without clearing away tea leaves manually.

Abstract: A method for packaging crabmeat including the steps of providing a flexible pouch, placing a volume of crabmeat into the flexible pouch, controlling a volume of ambient air in the flexible pouch to obtain an ambient air to crabmeat ratio within the flexible pouch of about 13-20% by volume, sealing the flexible pouch to maintain the ambient air to crabmeat ratio within the flexible pouch, and pasteurizing the flexible pouch.

Abstract: An absorbent insert has an upper cover layer, a lower cover layer, and an absorption layer for liquids, wherein the absorption layer is positioned between the upper and lower layers. At least one of the two cover layers is a film and has a three-dimensional structure and liquid-permeable openings. The absorbent insert is sealed at least partially along outer edges of the absorbent insert.

Abstract: A method for packaging crabmeat including the steps of providing a flexible pouch, placing a volume of crabmeat into the flexible pouch, controlling a volume of ambient air in the flexible pouch to obtain an ambient air to crabmeat ratio within the flexible pouch of about 13-20% by volume, sealing the flexible pouch to maintain the ambient air to crabmeat ratio within the flexible pouch, and pasteurizing the flexible pouch.

Abstract: A method for packaging crabmeat is provided. In a first embodiment, the method comprises providing a packaging vessel, placing crab meat into the vessel, adjusting the volume of air within the vessel to obtain an air to meat ratio of essentially 20 percent by volume, sealing the packaging vessel, and then pasteurizing the sealed vessel to achieve desired end results.

Abstract: A microwavable vacuum-packed frozen sushi product comprising: a flexible microwave-safe plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in said packing bag; and a sushi product placed in said box; said vacuum-packed frozen sushi product being such that a space is formed in said packing bag in the pressure-reduced state around said sushi product and the space has, in total, a volume 0.1 to 0.7 times that of said sushi product; an inner surface of said packing bag is in contact with an upper surface of said sushi product; and said packing bag, said box and said sushi product are frozen together in a unified form. Water vapor generated during thawing is allowed to flow through a space formed between the sushi material and the box and the packing bag to heat a rice section and a material or materials, thereby providing the sushi product with diminished unevenness in temperature distribution.

Abstract: There is provided a microwavable vacuum-packed frozen sushi product comprising: a flexible plastic packing bag which is vacuumed to a pressure of 50 to 600 mmHg and, in the pressure-reduced state, hermetically sealed; an open-topped plastic box placed in the plastic packing bag; a laminated metal foil placed on the bottom of the plastic box; and a sushi product placed in the plastic box with its sushi material or materials in contact with the laminated metal foil; the microwavable vacuum-packed frozen sushi product being such that an inner surface of the plastic packing bag is in contact with a rice section of the sushi product; and the plastic packing bag, the plastic box, the laminated metal foil and the sushi product are frozen together in a unified form, in which water vapor emanating from the sushi product in the thawing flow through a space formed around the sushi product to effect heating of the rice section and the sushi material or materials of the sushi product, thereby diminishing temperature uneve

Abstract: Vegetable or fruit pulp is produced by treating pieces of fruit or vegetable so as to obtain a purée; keeping the purée under agitation conditions at a temperature ranging from room temperature to 60° C. for 5-40 minutes, at a pH from 2.6 to 2.9; filling the purée into a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminium foil sandwiched between the layers of plastic film, creating a vacuum inside said flexible bag at a vacuum value of not less than 0.2 bar, then immediately sealing the bag and submitting it to heat treatment. The heat treatment step includes a first sub-step of 15-25 minutes duration to rapidly bring the package up to a temperature of 105° C., a second sub-step of 5-15 minutes duration to hold the package at that temperature, and a third sub-step of 5-15 minutes duration to rapidly cool the package down to a temperature of 4° C.

Abstract: An apparatus comprises a closed container formed of substantially rigid plastic, and a wrapper that is loosely disposed fully about the closed container. This wrapper may also have twist ties on opposing ends thereof. This apparatus may be used to provide packaging for a retail commodity.

Abstract: A heat-sealable peelable multi-layer laminated polymeric film comprising a polymeric substrate layer having on one side thereof a polymeric heat-sealable peelable layer and having on the opposite side thereof a polymeric shrinkable layer, wherein said shrinkable layer has a degree of shrinkage in a first dimension of about 10-80% over the temperature range 55 to 100° C., a ratio of shrinkage at 100° C. said first dimension relative to a second, orthogonal dimension in the range of 1:1 to 10:1, and further comprising one or two intermediate layer(s) wherein an intermediate layer is disposed between the substrate layer and the shrinkable layer and/or between the substrate layer and the heat-sealable peelable layer, and one or more layer(s) of an electrically conductive material; and use thereof as packaging for ovenable meals or as a lid on an ovenable container wherein the packaging is self-peeling and self-venturing during a cooking cycle.

Abstract: Container for heating food in an electrical bread toaster or other radiant heating device comprises a closed or partially open pouch formed of flexible sheet material comprising a woven fabric, such as glass or KEVLAR fibers, coated or impregnated with an electrically non-conductive heat resistant material, for example PTFE.

Abstract: A system and method for formulating compositions of concentrated liquid sugar that are provided in individual serving sizes in recyclable and compostable packaging, which are configured for ease of use. In accordance with a preferred embodiment of the invention, the liquid sugar composition comprises at the very least a predetermined ratio of a finite amount of natural, organic, pure cane sugar or natural sugar substitute, to a finite amount of water. The composition of liquid sugar in accordance with the preferred embodiment has a brix degree measurement greater than 67.5. The preferred compositions of concentrated liquid sugar are formulated with different ingredients that are configured to sweeten a desired drink uniformly, while dissolving instantly and without diluting it unnecessarily and spoiling its natural taste. Moreover, these preferred compositions of liquid sugar are completely devoid of any taste other than that of natural sugar, nor do they have any discernible color.

Abstract: Packaged chocolate confectionery products and method described herein provide substantially increased stability and shelf life. The packaging and method is particularly suited for extending the stability and shelf life of chocolate confectionery items comprising a first chocolate component and a second component comprising a food ingredient, such as nuts, wafers, biscuits, liqueurs, fruit fillings, fat-containing fillings, and combinations thereof. The package comprises a rigid thermoformed or injection formed container having at least one recessed area surrounded by a peripheral sealing rim. A membrane, which is substantially impervious to oxygen and moisture, is sealed to the peripheral sealing rim. The container is formed of a thermoplastic laminate including at least one oxygen barrier layer, which is positioned between at least one inner and at least one outer polymer layer.

Abstract: In accordance with one aspect of the invention, a material, such as a plastic film, is used to separate independent food elements. The independent food elements and the separation material are packaged together using a unifying outer package. At a point in time when the customer decides to eat the food, the outer package is opened and the film that separates the different food elements is removed, either manually or automatically. This marks the first point in time that the separate elements come into contact with each other. Therefore, the food product is maintained at the highest level of integrity until the time of usage by the customer. Methods and a machine for layering the contents of the packages so as to form a completed assembly for the packaged elements is also described.

Abstract: The invention relates to a combination of at least one three-dimensional food product and a tray member for displaying the food product thereon. The tray member includes a support base and at least one first retaining member. The food product includes at least a bottom surface arranged so as to rest on the support base and at least one second retaining member. The first and second retaining members are complementarily shaped and arranged to adjust in engagement together so as to be capable to resist disengagement at least in a direction substantially parallel to the support base.

Abstract: The present invention relates to packaging film for use in packaging of food products which may be heated whilst still packaged. In particular, the invention relates to packaging which may be hermetically sealed and, during heating, is able to allow a build up of pressure within the packaging, without the packaging exploding or bursting.

Abstract: An oxygen scavenging packet containing an iron-based oxygen scavenger and an electrolyte is set forth in which the rate of uptake of oxygen is increased by virtue of the introduction into the packet of an oxygen uptake accelerator containing water. Methods of increasing the rate of oxygen absorption by use of the iron-based oxygen scavenging packet are also set forth.

Abstract: It comprises an inner wrapper which contains the food product, an outer package of plastic material which encloses said inner wrapper, a layer of a heat-concentrating material, arranged adjacent the inner wrapper, and a substrate attached to an outer face of said outer package. The layer of heat-concentrating material causes the opening of the outer package by melting a portion thereof, during heating of the assembly in a microwave oven, and the substrate prevents the outer package from sticking to the base of the oven. There can also be a sheet of insulating material between the inner wrapper and the outer package. Handling operations are reduced and the protection and optimum degree of humidity are maintained until the time the product is put in the oven.

Abstract: An oxygen scavenging packet containing an iron-based oxygen scavenger and an electrolyte is set forth in which the rate of uptake of oxygen is increased by virtue of the introduction into the packet of an oxygen uptake accelerator containing water. Methods of increasing the rate of oxygen absorption by use of the iron-based oxygen scavenging packet are also set forth.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: The present invention relates to a multilayer polymeric film structure and a food package made therefrom. Specifically, the present invention relates to a seven-layer non-EVOH structure having six layers of alternating nylon and adhesive, and a seventh layer of a heat sealable polymer. Either the sixth layer comprising the adhesive or the seventh layer comprising the heat sealable polymer may further comprise a polymer, preferably polybutylene, polypropylene and/or high density polyethylene, that may allow the film structure to be easily peelable when heat sealed. Moreover, the present invention relates to food packages made by the film structures having a easy-open peelable seal component contained therein.

Abstract: A merchandiser and method for displaying and warming previously baked dough products, such as cookies, under controlled drying conditions, including an enclosure having one or more wall members that define an interior space, with at least a portion of one of the wall members being transparent, an aperture for access into the interior space, at least one support surface for supporting one or more previously baked dough products that contain a predetermined average moisture level therein, and at least one mounting structure associated with the enclosure for mounting and positioning each support surface at a user accessible location in the interior space of the enclosure, and a heat source for providing heated air in the enclosure wherein the support surface contacts at least a portion of the previously baked products so that those portions are shielded from direct contact with the heated air such that the drying of moisture in the baked products is controlled to maintain the organoleptic and/or texture properti

Abstract: An oxygen scavenging packet containing an iron-based oxygen scavenger and an electrolyte is set forth in which the rate of uptake of oxygen is increased by virtue of the introduction into the packet of an oxygen uptake accelerator containing water. Methods of increasing the rate of oxygen absorption by use of the iron-based oxygen scavenging packet are also set forth.

Abstract: An oxygen scavenging packet containing an iron-based oxygen scavenger and an electrolyte is set forth in which the rate of uptake of oxygen is increased by virtue of the introduction into the packet of an oxygen uptake accelerator containing water. Methods of increasing the rate of oxygen absorption by use of the iron-based oxygen scavenging packet are also set forth.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: Methodology for packaging and packages for meat or other foodstuffs in a carbon dioxide rich low oxygen environment by including without the packages carbon dioxide generating material and oxygen removing material where the production of carbon dioxide is not dependent upon removal of oxygen.

Abstract: A barrier assembly. The barrier assembly includes at least one barrier stack having at least one barrier layer and at least one polymer layer. The barrier stack has an oxygen transmission rate of less than 0.005 cc/m2/day at 23° C. and 0% relative humidity, and an oxygen transmission rate of less than 0.005 cc/m2/day at 38° C. and 90% relative humidity. The barrier stack also has a water vapor transmission rate of less than 0.005 g/m2/day at 38° C. and 100% relative humidity. A method for making a barrier assembly is also disclosed.

Abstract: A kit comprising a decorative container or can which includes dry, packaged cake mix and a package of pre-mixed icing. The cake can be baked and stored in the container. The outer wall of the container is decorated with a heat-resistant paint.

Abstract: Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes about 1% to 8% of a high fat butter constituent. By virtue of selecting a particularly defined high fat butter ingredient, microwave popcorn articles can be prepared that are shelf stable.

Abstract: The invention relates to a biaxially oriented polypropylene film which has very good optical properties and good processing performance and which, after it has been metallized or has been coated with oxidic materials, has a high oxygen barrier value, and whose structure has at least one base layer B and at least one layer A applied to this base layer, where this layer A has a specified number of elevations of specified height and specified diameter. The invention further relates to the use of the film and to a process for its production.

Abstract: Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes about 1% to 8% of a high fat butter constituent. By virtue of selecting a particularly defined high fat butter ingredient, microwave popcorn articles can be prepared that are shelf stable.

Abstract: Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60.degree. F.) such as from winter storage. The methods employ low levels (1% to 20%) of an oil ingredient having a melting point of .ltoreq.60.degree. F. to minimize the congealing of the oil by and onto the cold kernel popcorn thereby providing a more pliable bag, which does not jam in the filling equipment. The microwave popcorn articles comprise any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, 1% to 20% oil, and 0% to 4% salt.

Abstract: Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn. Preferably the salt and calcium ingredients are essentially characterized by having a mean particle size of less than 25 .mu.m. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat slurry while the balance is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: A method for heat preservation of a container filled with material is accomplished by means of heating and a pressure which is maintained during the holding time of the preservation process. The container of a material of laminate type is, after the holding time of the heat preservation, subjected to a supporting pressure during the cooling time of the process. A container intended to contain goods for heat preservation by means of heating and pressure comprises a base layer (1), an inner layer (3), and a barrier layer (4) between the base layer and the inner layer, and at least one layer consists of a plastic with memory.

Abstract: A temperature-sensitive reversibly deformable laminate which is reversibly deformable towards both sides thereof with changes in temperature to take three states; an original state at room temperature, a contracted state at a low temperature, and an expanded state at a high temperature, wherein the laminate is composed of at least two resin layers having different coefficients of thermal expansion.

Abstract: Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes about 1% to 8% of a high fat butter constituent. By virtue of selecting a particularly defined high fat butter ingredient, microwave popcorn articles can be prepared that are shelf stable.

Abstract: A barrier assembly. The barrier assembly includes at least one barrier stack having at least one barrier layer and at least one polymer layer. The barrier stack has an oxygen transmission rate of less than 0.005 cc/m2/day at 23° C. and 0% relative humidity, and an oxygen transmission rate of less than 0.005 cc/m2/day at 38° C. and 90% relative humidity. The barrier stack also has a water vapor transmission rate of less than 0.005 g/m2/day at 38° C. and 100% relative humidity. A method for making a barrier assembly is also disclosed.