Abstract: A container comprises a substrate and a multi-layer film The substrate has a bottom wall and a continuous base wall in which the continuous base wall encompasses the bottom wall and extends upwardly therefrom. The substrate comprises at least one particulate mineral filler and polypropylene. The multi-layer film is attached to the substrate. The multi-layer film comprises at least a first layer and a second layer The first layer comprises a metallocene-catalyzed polyolefin The second layer comprises polypropylene. The substrate and the multi-layer film are made in the absence of ethylene vinyl alcohol copolymer (EVOH), ethylene vinyl acetate copolymer (EVA), and ethylene methyl acrylate copolymer (EMA).

Abstract: A device or sachet (3) for maintaining or modifying the atmosphere in a package suitable for meat, beef, lamb, pork, etc. the device including at least two containing layers (4, 5), a moisture activated chemical substance (6) contained by the containing layers, and at least one absorbent layer (7). Moisture within the package is soaked up by the absorbing layer. The moisture is then transferred from the absorbing layer to permeate through a micro-porous layer (5) as water vapor and activate the chemicals. The gas produced by the chemicals then passes through the sachet and into the package's atmosphere. This modifies the atomosphere to ensure that there is an adequate quantity of CO2 for achieving the desired shelf life of the packaged food.

Abstract: This invention relates to a novel process for preserving the quality of peeled ripe kiwifruit. More particularly, the invention pertains to a process for preserving the firmness, tissue integrity, bright green color and natural fresh, ripe kiwifruit flavor of peeled, whole, ripe kiwifruit and of peeled, cut, ripe kiwifruit pieces at refrigerated temperatures for prolonged storage periods. A process for preserving ripe kiwifruit or ripe kiwifruit pieces comprising: (a) treating whole, unpeeled, fresh, ripe, kiwifruit with nitrogen to inhibit quality deterioration of pericarp tissue of the ripe kiwifruit; (b) peeling the whole, unpeeled, fresh, ripe kiwifruit; and (c) packaging the peeled, whole kiwifruit or peeled kiwifruit cut into pieces in a modified atmosphere package containing an initial modified atmosphere of between 5% and 15% of oxygen and between 2 and 10% carbon dioxide.

Abstract: A method of removing the hull from corn kernels wherein the method involves exposing the corn kernels to ammonia (e.g., gas-phase anhydrous) under conditions effective to remove the hull from corn kernels.

Abstract: A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding particulate porous media which has absorbed a liquid sprout inhibitor. The container is at least partially porous with respect to sprout inhibitor vapors such that the release device may be utilized to inhibit sprouting of potatoes in small packages during shipments. The release device may further be structured to be coated to control the release rate and may further include being printed upon a porous substrate.

Abstract: A meat preservation process using a carbon monoxide and helium mixture as a preservant which achieves a limited penetration into the meat such that the color of the meat is not altered after cooking, comprising, applying a vacuum to the meat to remove atmospheric gases from the surface of the meat, introducing the carbon monoxide and helium mixture to achieve a limited penetration of the mixture into the surface of the meat, and applying a second vacuum to the meat.

Abstract: A method of producing a liquid product packed in cans or bottles or other suitable containers is disclosed. The method includes injecting one or more of nitrogen, carbon dioxide and nitrous oxide gas into the liquid product. One preferred feature of the method is to chill the liquid product prior to injecting gas. Another preferred feature is to add liquid nitrogen to the head spaces of filled containers before closing the containers. A liquid product which includes nitrogen, carbon dioxide and nitrous oxide is also disclosed.

Abstract: The invention provides a reducing sugar-containing fat emulsion comprising an oil-in-water fat emulsion available upon emulsification of a fat with an emulsifier wherein a reducing sugar and at least one buffer substance selected from among organic acids with acid dissociation exponents in water within the range of 5.0-7.5 and their salts are concurrently contained in the water phase thereof, with the emulsion having been adjusted to pH 5.0-7.5; a reducing sugar-containing fat emulsion product which comprises a medicinal fluid containing a reducing sugar and a fat as sterilized with carbon dioxide gas dissolved therein and contained in a plastic infusion container, said plastic infusion container being accommodated together with a carbon dioxide gas absorber in a substantially oxygen-impermeable secondary container; and a method for their preparation and sterilization.

Abstract: This invention relates to a novel method for the storage and transport of fresh fruit, vegetables and cut flowers. More particularly, this invention pertains to a novel method to prolong the postharvest life of such horticultural produce that is packaged in a modified atmosphere by the inclusion of a small amount of nitric oxide gas into the package.

Abstract: A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.

Abstract: A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding finely particulate porous media which has absorbed a liquid sprout inhibitor. The container is at least partially porous with respect to sprout inhibitor vapors such that the release device may be utilized to inhibit sprouting of potatoes in small packages during shipments. The release device may further be structured to be coated to control the release rate and may further include being printed upon a porous substrate.

Abstract: A method of improving the aroma and flavor of coffee, which entails contacting the same with a noble gas, mixture of noble gases or mixture containing at least one noble gas during at least a portion of any stage of processing or storage.

Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is disclosed.

Abstract: The invention provides polymeric films for the storage or packing of plant material, the film being perforate and having a water vapor permeability of not more than 800 g m−2 day−1 and an oxygen permeability of not more than 200000 cm3 m−2 day−1 atmosphere−1, both permeabilities being measured at 25° C. with a relative humidity of 75 percent. Examples of polymers which can be used to make the film are regenerated cellulose, homo and copolymers of polyolefins, e.g. with vinyl acetate or methyl acrylate, polyesters and polyamides. Various plant materials, for example carrots, tomatoes, calabrese and mushrooms heat sealed in packs of films of the invention have shown improved shelf lives compared with similar plant materials packaged for example in polyethylene cling film or polyvinyl chloride stretch wrap.

Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.

Abstract: This invention is directed to a method of making supersaturated oxygenated liquid by introducing a high oxygen content gas to an ozone generator to produce ozone, passing the ozone to a contact tank at atmospheric pressure to produce an oxygenated and ozonated liquid, and passing the oxygenated and ozonated liquid in a contacting loop of an in-line supersonic mixer to produce a substantially pure supersaturated oxygenated and ozonated liquid.

Abstract: A packaging for shellfish, such as mussels, or crustaceans, includes a closed container in which there is situated a quantity of living shellfish or crustaceans, optionally water originating from the shellfish or crustaceans, as well as a protective gas atmosphere. Subatmospheric pressure may prevail in the container. Furthermore, the sum of the quantities of O2 and CO2 may amount to 50% to 90% of the total gas content of the container, and the quantity of O2 may amount to 25% to 50% of the total gas content of the container.

Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.

Abstract: A method for treating a perishable meat product including the steps of chilling the meat product to within a selected temperature range, exposing the chilled meat product to a chilled gas mixture containing a significant fraction of inert gas, and thereafter removing the chilled gas and exchanging that gas with a gas mixture containing a high oxygen fraction.

Abstract: A method of storing and aging a meat which comprises the steps of containing meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of the meat from direct contact with a gas present in the controllable environment, controlling the gas in the controllable environment by reducing free oxygen gas in the controllable environment and controlling gas pressure in the controllable environment while protecting a majority of the surface of the meat from the effects of a pressure variation, and holding the meat under the controllable environment for a period of time within a predetermined temperature range; provided that the meat is held under the mechanical compression during the controlling of the gas in the controllable environment.

Abstract: A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an amount sufficient to coat the surface of the rice.

Abstract: A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.

Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.

Abstract: A meat treatment method and apparatus for handling, storage, transportation and sale of meat exposes the meat to a controlled gas environment. This environment includes oxygen under pressure in excess of atmospheric wherein the meat is exposed for a predetermined period of time. The method may also includes the step of pre-treating the meat in a substantially anaerobic environment for a sufficient time to achieve a predetermined close down of aerobic bacteria on the meat and suspension of most biochemic effects of oxygen on the meat. Subsequently, the method includes the treating of the meat under aerobic conditions including the step of supplying oxygen under pressure. The method also includes the prepackaging of meat in at least partially gas permeable packaging suitable for use in a retail sale environment, prior to aerobic gas pressure treatment. The method improves shelf life and appearance of meat over a traditionally handled product.

Abstract: A method for increasing aroma and reducing fungal growth in vegetables and fruits is described. The method uses hexanal in a controlled atmosphere to treat the harvested fruit. The method has been found to be particularly effective for Penicillium sp. and Botrytis sp.

Abstract: A method of extended shelf life packing of a food, wherein the food comprises meat, consists of the step of packaging the food by sealing the food in a non-barrier, oxygen permeable, flexible package. The package comprises plastic film and the atmosphere sealed within the package is pure oxygen (100% O.sub.2). The plastic film may comprise polyethylene film or low density polyethylene film.

Abstract: A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to maintain color and freshness while retarding bacterial growth.

Abstract: A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.

Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is also disclosed.

Abstract: The invention relates to a carbonated coffee beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on coffee extract, the coffee beverage having been packaged in the closed container in the presence of CO.sub.2 and nitrogen, which beverage preferably contains sugar and/or sweetener.

Abstract: A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored pineapple juice, which may be from a different season or different part of the same season. The juice is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The previously stored juice is from prior pineapple crops, varying from batch to batch in Brix/acid ratio, filtered and pasteurized, then frozen or maintained near freezing. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice, which may be a blend of several batches, and is stored and shipped preferably close to freezing.

Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.

Abstract: A system for packaging of perishable food products involves initially packaging the food product in a receptacle containing an inert gas atmosphere and sealing a film to the receptacle. The inert gas atmosphere prevents deterioration of the food product subsequent to shipment from a central processing facility. The receptacle includes a sealing flange and a tab portion extending from the sealing flange, to which the film is sealed. To prepare the food product for display at a retail establishment, the tab and the film sealed thereto are removed from the package, to form an opening between the film and the receptacle. An atmosphere exchange operation is carried out through the opening, by inserting a nozzle through the opening and introducing an oxygen-containing gas into the receptacle cavity through the opening. The inert gas atmosphere initially contained within the receptacle is exhausted through the opening.

Abstract: A method of retarding bacterial, fungal, and viral contamination and growth of molds on the surface of a material and/or deodorizing the material by treating a surface with a composite which does not release chlorine dioxide in the absence of moisture, and exposing the treated surface to moisture to release chlorine dioxide from the composite into the atmosphere surrounding the material.

Abstract: This invention describes the transient incorporation of CO.sub.2 gas into fruits and vegetables so as to enhance their flavor. The fruits and vegetables are exposed to a strongly CO.sub.2 environment for a specified amount of time and within a specific temperature range. After this exposure the foodstuffs so exposed will have incorporated some of the CO.sub.2 to which they were exposed to and develop a more effervescent and/or tangy flavor through the uptake of the CO.sub.2 to form carbonic acid. This enhancement in flavor is a direct consequence of CO.sub.2 exposure.

Abstract: A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage powder is introduced into the filling machine and caused to flow in the form of a moving bed. While in the filling machine and prior to the soluble beverage powder being filled into containers, the aroma-containing substrate is sprayed onto the moving bed. In this way, a mixture of soluble beverage powder and aroma-containing substrate having a substantially constant ratio of aroma-containing substrate to soluble beverage powder, is provided in the containers.

Abstract: A method for packaging fruits and vegetables, where a fruit or portion of a fruit, or a vegetable or a portion of a vegetable are packaged forming a wrapped product for transport or storage, the wrapped product having an open surface area of at least two-percent. The method comprises perforating a shrinkable film having a pre-shrunk size and a shrunken size with a plurality of apertures so that the apertures are spaced at selected positions on the pre-shrunk size of shrinkable film. The fruit or the vegetable is then enclosed in the pre-shrunk size of the shrinkable film so that when the pre-shrunk size is converted to the shrunken size, the shrunken size film forms a tight enclosure around a portion of the fruit or vegetable, such as a crown portion, and has a girdle of apertures around an open area of the fruit or vegetable, such as a stem area.

Abstract: The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective gas. The invention also relates to a process and an apparatus for introducing an aroma into the headspace of a package containing a food product during the gas packing of the food product by introducing a modified atmosphere into the headspace, and introducing a food-acceptable aroma dissolved in or mixed with a gaseous food-acceptable inert gas into the headspace of the package.

Abstract: A bilayer laminated medical dressing having a thermally expandable passage is provided. The medical dressing achieves gas permeability as a function of temperature by cutting a star-shaped hole through the dressing when the dressing is flat and relaxed. On warming, the leaves between the radial cuts of the star-shaped hole curl and increase the hole size. Such a material is useful as a medical dressing.

Abstract: A process for introducing an aroma into the headspace of a package containing a food product during the gas packaging of the food product which comprises introducing a modified atmosphere into the headspace, and introducing a food acceptable aroma dissolved in a liquid food acceptable gas under pressure into the headspace of the package.

Abstract: A vessel (14) receives biological fluid wastes. After the biological fluids wastes are drained (24) from the vessel, the vessel is sprayed (36) with a cleaning and decontaminating solution. The solution is formed by mixing water with powdered reagents including (a) a highly soluble hypochlorite, preferably lithium hypochlorite, (b) a chelator including citrate and gluconate salts and EDTA, (c) a buffer for buffering the pH to a range of 7.0 to 13.0, (d) a stabilizer for stabilizing the hypochlorite, (e) a corrosion inhibitor, preferably an organic corrosion inhibitor such as a triazole and an inorganic inhibitor such as a molybdate, and (f) a surfactant, preferably present in a concentration of 0.2 to 5%. After the interior of the vessel has been decontaminated and the drain has been closed, the solution continues to be introduced into the vessel, such that a charge of the solution is present in the vessel to decontaminate next received biological waste fluids.

Abstract: A method by which the shelf life of fresh tomato pieces can be substantially increased is provided. According to the method, cored fresh tomatoes are contacted with a chlorine solution, cut into pieces, contacted with an aqueous solution of a calcium salt, and packaged in a container having a gas permeability of about 90 to about 160 cc of oxygen/100 square inch/day. The packaging is carried such that the residual oxygen level in the container after sealing is between about 2% and about 10%. In a preferred embodiment, the processing steps are carried out at an ambient temperature of between about 34.degree. F. and about 50.degree. F.

Abstract: Dehulled brown unmilled rice is exposed to ozone gas in an ozone and air gas mixture. The exposed brown rice is stored for at least a day to sufficiently affect the bran before subjecting the exposed rice to a typical milling process. The milling of the exposed brown rice results in reduced breakage and thus increased head rice yield to economically attractive levels.

Abstract: A coffee pack and method of packaging a coffee product. The coffee pack comprises a shell that forms separate coffee and aroma compartments with a small communicating hole or channel between the compartments. A quantity of a particulate coffee product, preferably soluble coffee, is located in the coffee compartment, and a quantity of a coffee aroma liquid containing aromatic volatiles, preferably coffee oil, is disposed in the aroma compartment. The communicating hole or channel between the compartments allows the aromatic volatiles to pass from the aroma compartment to the coffee compartment, without allowing any mixing, or at least any substantial mixing, in the coffee compartment between the coffee product and the coffee aroma liquid.

Abstract: A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.

Abstract: A bilayer laminated material has a gas permeability increasing greatly with temperature, achieved by cutting a star-shaped hole in it when it is relaxed and flat. On warming, the leaves between the radial cuts curl and disproportionately increase the hole size. Such a material, if flat at 5.degree. C. and wide open at 20.degree. C., is useful for packaging vegetable produce.

Abstract: A method of storing and aging a meat which comprises the steps of containing said meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of said meat from direct contact with a gas present in the controllable environment, controlling said gas in said controllable environment by reducing free oxygen gas in said controllable environment and controlling gas pressure in said controllable environment while protecting a majority of the surface of said meat from the effects of a pressure variation, and holding said meat under said controllable environment for a period of time within a predetermined temperature range; provided that said meat is held under the mechanical compression during the controlling of said gas in said controllable environment.

Abstract: A method of preservation and presentation including the steps of positioning a perishable product having a significant porosity and permeability into a gas impermeable package in the presence of a first agent, thereafter sealing the product in the package in the presence of the agent under a positive pressure and maintaining gas communication between the product and the first agent for a time necessary for the concentration of the first agent to be reduced by 50%.

Abstract: A packaging method and package for preserving cherries using a low barrier plastic film to provide them with a long shelf life is described. The low barrier plastic film has a gas permeability of at least 80 cc O.sub.2 and 490 cc CO.sub.2 per mil per 100 square inches per day at 25.degree. C. and 760 mm HI. Both high density polyethylene and low density polyethylene films having a thickness in the range of 0.0006 to 0.003 inch are used in examples for packaging bags. However other low barrier film plastics can be used including polypropylene The bags are provided with one or more small perforations to adjust their gas permeability. After cooling the cherries to about 36.degree. F. they are deposited in the bags. The bags are partially evacuated to remove about one half the air and an injection gas of at least 30% CO.sub.2 and the balance N.sub.2 is injected to fill the bag which is then heat sealed. As a result, a residual protective gas of about 4-13% 0.sub.2, 4-14% CO.sub.2 and balance N.sub.

Abstract: A process for packaging coffee, which includes a grinding phase of the coffee coming from silos, a forming phase for forming flexible or semi-rigid containers and a phase for filling such containers with the coffee and subsequent sealingly the pack, in which, during the container forming phase, the containers are preliminarily filled with gas and, at the same time, closed at their top, in such a way as to be able to be opened again immediately before filling. The filling takes place in an atmosphere controlled by a flow of gas, the gas where in for preliminarily filling the containers and/or for controlling the atmosphere during the container filling phase is drawn from a coffee grinding plant. An installation for putting such process into effect is also provided.