Abstract: A breathable packaging material used for packaging items, such as floral groupings, flower pots, fresh produce, food, medical supplies/equipment, pharmaceutical products, and the like, thereby forming a breathable package for containing said items. The breathable packaging material comprises a sheet of material having controlled atmosphere characteristics, and having a desiccant and/or an antimicrobial agent. Methods for using breathable packaging material.

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: Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn. The articles comprise any conventional microwave popcorn bag, kernel popcorn, fat and salt. At least 50% of the salt is essentially characterized by an enlarged particle size having a mean particle size of >400 .mu.m. Included are methods of preparing such microwave popcorn articles are disclosed wherein the coarse salt is added in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: A chewing gum packaging system comprising a container that contains a volatile-flavor adsorber and at least two flavors of chewing gum. The volatile-flavor adsorber prevents the flavors of the gums from cross-contaminating each other by adsorbing the volatile flavor components from each gum while the gum is stored in the package.

Abstract: A method and composition for enhancing retention of carbon dioxide in carbonated bottled beverages indicates the addition of a carbonic acid ester such as propylene carbonate, 1,3-butylene carbonate, diethyl carbonate, neopentylene carbonate and propylene carbonate or mixtures thereof. The carbonic acid ester in the aqueous medium of the beverage undergoes slow hydrolysis thereby releasing CO.sub.2 to maintain the CO.sub.2 level in the container.

Abstract: Frozen fruit of at least one type is slowly thawed by refrigeration over a defined period of time, and then combined with a mix of 0.056% to 0.058% by weight of preservatives dissolved in purified water, 0.0% to 3.70% of natural sweetener or sweeteners, sufficient edible acid to give a pH range of about 2.3 to 3.8, and sufficient amounts of flavoring and coloring agent to give the desired flavor, color and consistency in the final product. The final fruit puree product has a brix value in the range of 6.0 to 25.0 which is a shelf-stable, ready to use fruit puree that does not require refrigeration.

Abstract: A method for preparing a food supplement. The food supplement consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil seed constituent, additional plant constituent and yeast are prepared by blending and cutting for less than about 20 minutes at a temperature of less than about 100.degree. F. and in the presence of light of a wavelength not greater than that of red light and of an intensity not greater than that of a darkroom light to thereby inhibit oxidation of the components of the composition.

Abstract: A container for Kimchi includes a receptacle body and a detachable cap for the body. An underside of the cap carries a filter for removing Kimchi odors, an air vent extending from the filter to the exterior of the cap, and a microporous membrane extending across an outlet of the vent.

Abstract: A breathable packaging material used for packaging items, such as floral groupings, flower pots, fresh produce, food, medical supplies/equipment, pharmaceutical products, and the like, thereby forming a breathable package for containing said items. The breathable packaging material comprises a sheet of material having controlled atmosphere characteristics, and having a desiccant and/or an antimicrobial agent. Methods for using breathable packaging material.

Abstract: A package for packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened. The packaging includes a packing tray which is sized for receiving a piece of fresh meat of predetermined cut. The tray is overwrapped with a web of clear plastic wrapping material. The overwrapped tray is ventilated to ensure gas communication between enclosed regions of the overwrapped tray and the outside ambient without blockage due to run off juices from the meat product or shifting of the meat product within the tray during transport. A number of similarly ventilated overwrapped trays are then placed within an outer barrier bag which is first evacuated of normal atmosphere and then flushed with a preservation-enhancing gas. The outer barrier bag is then sealed.

Abstract: Rigid container structure for hermetic sealing of particulate solids which emit an off-gas during containment. Provisions are made for enclosing chamber space with a gas-permeable imperforate membrane film so as to selectively separate and retain an off-gas out of contact with container contents. In a specific embodiment, carbon dioxide is selectively separated from coffee contents while the entire container, including such enclosed chamber as established, is hermetically sealed from ambient atmosphere. Provision is also made for venting of a separated off-gas in initiating a rupture of an end closure structure prior to full opening of the container. That arrangement further diminishes the opportunity for inadvertent discharge of particulate solids due to expulsion of gas from inert gas purging and from gas emitted during hermetic sealing.

Abstract: Packaging for foodstuffs comprising a device for automatic closure at the end of cooking. The automatic closure device (15) comprises a first chamber (38) communicating with the outside and enclosing a valve and second chamber (40) communicating with the first chamber and enclosing a block of thermofusible material, such second chamber communicating with the interior of the packaging by a channel of small cross section (41). During cooking, the gases can leave freely from the packaging and, at the onset of cooling, the valve prevents air from penetrating the packaging while the thermofusible material solidifies in the channel of small cross section.

Abstract: Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.

Abstract: A ventable container comprises a body with a lip hermetically sealed by a film. A hole is provided in the lip of the container and a layer of hot melt adhesive disposed around the hole adhesively seals the film across the hole. When the container and the product are heat processed, the film flexes away from the tray, and the hot melt adhesive layer softens and releases the film for venting of the container. Upon cooling, the film once again bonds to the hot melt adhesive and seals the container.

Abstract: An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by heat transfer to a cooling element, which may involve the evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein.

Abstract: An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein. The package is suitable for field packing applications in which the product, such as strawberries, is picked directly into the container surrounded by the cooling collar with the container and cooling collars being placed in an outer box or other receptacle.

Abstract: A product in a closed container, (A) the product releasing and/or containing H.sub.2 S, and (B) the container being permeable to gases, another container, largely impermeable to gases and holding an H.sub.2 S absorber, being arranged around said container. The product especially may be infusion solutions containing substances which can release or generate H.sub.2 S, in addition to other amino acids, if desired. The solutions according to the invention clearly are more durable and contain less H.sub.2 S than comparable known solutions of the art.

Abstract: Packaging apparatus and method, for use in controlled atmosphere packaging of horticultural produce in controlled permeability film. A valve apparatus mounted on or in a packaging film including a temperature sensitive sensor formed from a bimetallic or shape-memory material (2), or a chemical sensitive sensor formed from a swellable polymer, to actuate the valve member (pin or plug) (1) on, or in communication with the sensor. In use, after sealing the produce within the packaging film, the valve apparatus opens the packaging film in response to a temperature change of predetermined magnitude to allow oxygen flow for extension of storage life or fumigation of the produce.

Abstract: A bag fabricated of plastic film and particularly suited for holding pulverulent or granular food products, such as rice, is provided with a check valve which is also fabricated of plastic film. The check valve includes a filter surface located in the fluid flow path of the check valve. The check valve allows egress of air or other fluid from the bag and prevents ingress of air into the bag, while the filter serves to retain the bag contents within the bag.

Abstract: An oxygen-absorbing composition containing particulate annealed electrolytically reduced iron of between about 100 mesh and 325 mesh in an amount of about up to 99.6% by weight, a salt such as sodium chloride in an amount by weight of about up to 3.5%, and optionally a water-attracting and supplying component such as silica gel of a mesh size of between about 30 mesh and 325 mesh in an amount by weight of up to about 80%. A packet for absorbing oxygen including a stain and grease resistant envelope containing the oxygen-absorbing composition. A grease and stain resistant laminate consisting of plies of various plastics and grease and stain resisting paper.

Abstract: An absorbent packet for absorbing carbon dioxide at a rapid rate from a closed container, such as a package or can containing coffee and water vapor, including a porous envelope containing calcium oxide and a hydrating agent, such as silica gel with water adsorbed therein. The water vapor from the container permeates the envelope at a relatively rapid rate because of the affinity of silica gel for the water vapor in the container, and the silica gel becomes supersaturated and gives off water. The carbon dioxide from the environment also permeates the envelope because of its concentration outside of the envelope and because of the pressure gradient between the outside and inside of the envelope. The water given off by the supersaturated silica gel combines with the calcium oxide in the envelope to form calcium hydroxide. The carbon dioxide and the calcium hydroxide react to produce calcium carbonate and water.

Abstract: A method for fumigating a produce commodity comprising packing the commodity in a vented fumigation container (10, 18, 30) that is constructed from a solid-wall material that is substantially free of contaminants that would bind fumigant gas, fumigating the container and commodity contained therein in a fumigation chamber (40), and shipping the fumigated commodity in the containers.

Abstract: A dough can capable of venting internal gasses during proofing until the dough expands to fill the volume of the container is disclosed. The container of the present invention includes a cylindrical body, at least one end cap, a second end and means for allowing venting of internal gasses during proofing. A preferred means includes providing at least one notch in the wall of the container proximate the end cap. A method of proofing dough is also disclosed.

Abstract: An oxygen-absorbing composition containing particulate annealed electrolytically reduced iron of between about 100 mesh and 325 mesh in an amount of about up to 99.6% by weight, a salt such as sodium chloride in an amount by weight of about up to 3.5%, and optionally a water-attracting and supplying component such as silica gel of a mesh size of between about 30 mesh and 325 mesh in an amount by weight of up to about 80%. A packet for absorbing oxygen including a stain and grease resistant envelope containing the oxygen-absorbing composition. A grease and stain resistant laminate consisting of plies of various plastics and grease and stain resisting paper.

Abstract: A method and an apparatus for applying a freshness keeping agent to a food packaging body arranged to comprise: a step in which a hot-melt adhesive agent is, at a predetermined interval, dripped on to the inner surface of a wrapping film which is being continuously supplied; a step in which an elongated train consisting of a plurality of freshness keeping agent bags successively connected in a direction and continuously supplied is cut into individual freshness keeping agent bags; a step in which each freshness keeping agent bag is conveyed to the wrapping film through a chute; and a step in which either side of each freshness keeping agent bag and the inner surface of the wrapping film are joined to each other under pressure at a portion to which the hot-melt adhesive agent is applied.

Abstract: A soft, flexible, microporous film is provided having high tensile strength and good air and water vapor transmission rates therethrough while being substantially impenetrable to liquid water. This film is prepared by stretching a casting of a composition of a polyolefin and high levels of CaCO.sub.3 or glass beads and calcium stearate in two directions from 1.5-7 times in each direction to produce a film having a Gurley porosity of from 0.1 to 85 seconds. This film is especially useful for disposable items such as feminine panty liners, diapers, bed sheets, and hospital gowns. When glass beads are substituted for the CaCO.sub.3, the film is useful for battery separators.

Abstract: An oxygen-absorbing composition which will not absorb appreciable amounts of oxygen from the atmosphere during formulation and handling including a mixture of an oxygen-attracting component A, an aqueous electrolyte-impregnated component B, and a water-attracting component C which has a greater affinity for water from the electrolyte-impregnated component B than the oxygen-attracting component A and a greater affinity for water vapor from the atmosphere than the oxygen-attracting component so that the aqueous electrolyte from component B cannot appreciably react with the oxygen-attracting component A to absorb oxygen from the atmosphere during the time that water-attracting component C attracts water from component B and attracts water vapor from the atmosphere. A packet with a window therein for viewing the composition to determine whether, by change of color, it has absorbed oxygen.

Abstract: Packaging for coffee which is to be packed as quickly as is feasible after roasting, i.e., without undergoing substantial off gassing. The packaging preferably comprises a semi-rigid, substantially gas-impervious container capable of withstanding the pressures generated by the release of carbon dioxide and other gases from the fresh roasted coffee in the container. The semi-rigid container is preferably comprised of plastic and predetermined portions of the container are preferably capable of undergoing limited deformation. This prevents instability of the base of the container, thereby keeping its vertical axis erect, and ensures that the container does not become jammed within the shipping case in which it is transported due to lateral expansion.

Abstract: The invention is a process for making packaged uncooked pasta pieces from a feedstock comprising semolina, water and a source of ethyl alcohol wherein the amount of ethyl alcohol is 0.1% to 10% wherein the total moisture content of the feedstock is 26% or less. The extruded pasta can be packaged immediately without any drying step. The extruded pasta when packaged in vapor barrier containers can be sold as "fresh pasta" and may be stored at room temperature on the grocery shelf. The extruded pasta when packaged in a cardboard box will dry to consumer-acceptable dry pasta and can be sold as dry pasta and will keep indefinitely on the grocery shelf.

Abstract: Disclosed are packaged cut product blends of vegetables salad mixtures for refrigerated storage which enjoy increased shelf life without the need for gas absorbents or anti-oxidants. The package includes a sealed imperforate container disposed within which are a quantity of perishable produce cut pieces with reduced respiratory rates in a bed having a bed depth of about 1 to 6 inches. The package includes an equilibrium headspace composition comprising by volume of 1.5 to 0.8% oxygen, 8 to 12% carbon dioxide and balance nitrogen which, surprisingly, is optimal for reduced aerobic respiration rates for substantially all cut produce blends. The package further includes a gas permeable portion such that about 18 to 32 cc. of oxygen is admittable to the package per 24 hr. per oz. of produce.

Abstract: A process for forming a flexible, generally tubular, three-surface, single-pleated, microwave-penetrable package for use in cooking popcorn. Two transverse seals and one lengthwise-extending seam seal the package. Venting means releases accumulated steam produced by the popping corn and the package maintains its expanded structure even after venting has commenced. A convenient means of opening the package is also provided.

Abstract: A simple coffee bean roasting device as disclosed which can be used as a container to store coffee beans in an airtight condition and is also capable of roasting the coffee beans easily and quickly by use of a home-use gas heater. The coffee bean roasting device is simple in structure and it is composed of a container of aluminum foil, a cover of a transparent cellophane, and a handle.

Abstract: A package of a food or a similar product which has to be preserved in fresh state. The package contains a sack charged with a freshness keeping agent for keeping the product fresh together with the product. The package comprises a carrier seat provided in the package and carrying the sack of freshness keeping agent fixed thereto, the seat having one end integrally heat-welded in one of the heat-sealed portions of the package and the other end integrally heat-welded in the other of the heat-sealed portions of the package.

Abstract: Disclosed are packaged cut produce such as fruit salad mixtures for refrigerated storage which enjoy increased shelf life without the need for gas absorbents. The package includes a sealed imperforate container disposed within which are a quantity of perishable produce cut fruit pieces in a bed having a bed depth of about 1 to 3 inches. The package includes an equilibrium headspace composition comprising by volume of 2 to 5% oxygen, 10 to 15% carbon dioxide and balance nitrogen which, surprisingly, is optimal for substantially all cut produce blends. The package further includes a gas permeable portion such that about 4 to 12 cc. of oxygen is admittable to the package per 24 hr. per oz. of produce. In its method aspect, the present invention provides a method for refrigerated packaging and storage of cut fruit produce in a package of specified oxygen permeability.

Abstract: A bag for receiving the apple 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 keeping freshness of the apple when the apple is placed within the bag. The apple is placed within the bag and then an opening portion of the bag containing the apple, the ethylene absorbent and the deoxidant is sealed. The sealed bag allows air to permeate through it to a degree such that minimum amount of air necessary for the apple is suppled in the presence of the ethylene abosrbent and the deoxidant. The apple is stored in the sealed bag whereby mature of the apple is delayed for keeping freshness thereof.

Abstract: Process and apparatus for preparing baked products in tray-shaped cans, whereby venting means are provided as part of the baking apparatus for transfer of generated steam and gases from the inside of the can. Covers are provided with channels for directing the outflow of steam and gases through a partially clinched lid of a tray-shaped baking can, while the baking is taking place. The baked product is permitted to rise uniformly, with no deformation that would normally occur when the steam and gases act to depress the baked product if they are confined to the baking can. Because a lighter, lower water-active batter is required for the process of the invention, the resulting baked product is light and evenly baked and has a substantially extended shelf-life.

Abstract: A carbon dioxide sorbent is disclosed which comprises calcium hydroxide at a level of from 70 to 95% by weight based upon the total dry weight of the sorbent, sodium hydroxide, potassium hydroxide or admixture thereof at a level of from 5 to 15% by weight, optionally calcium chloride at a level of from 5 to 15% by weight and less than 1.5% moisture. Also disclosed is a method for packaging coffee utilizing the carbon dioxide sorbent.

Abstract: A method is described of filling and sealing a popcorn package. A flexible bag is provided which may be formed from flexible sheet material such as paper having longitudinally extending gussets in which the infolded portions of the gussets approach each other closely to divide the bag into a pair of collateral tubes communicating together along a central line. The bag is held in an upright position with one of the tubes in a collapsed state while the other is expanded. The expanded tube has a smaller cross-section than the other tube. A charge of fat and corn is introduced into the tube of smaller cross-section through its open top. Preferably, a means is provided for collapsing the tube of smaller cross-section transversely at a point below the center of the bag but above the bottom end of the bag to maintain the charge at the center of the bag and in the smaller tube. The bag is then sealed.

Abstract: The pot life of a quantity of decanter contained coffee is significantly increased by maintaining a substantial temperature differential between the surface of the contained coffee and the bottom contents thereof; and dispensing coffee from the bottom of the decanter.The reduced surface temperature, as contrasted with the higher "drinking temperature" maintained at the bottom of the decanter from which coffee is dispensed, results in a significant decrease in oxidation and a dramatic decrease in evaporation as will be apparent from the exponential nature of the vapor pressure curve for water across the temperature range in question.This pot life extension may, if desired, be further increased by maintaining superatmospheric pressure within the decanter.

Abstract: This invention relates to an apparatus for preparing vapor-burst, non-fat-fried fast food comprising a confining means comprised of two or more cooperating surfaces which are joined together to form said confining means and containing a suitable water-containing, expandable mixture substantially filling said confining means, whereby the confining means is capable upon heating of rupturing due to increased vapor pressure of liquid in the expandable mixture to permit the expandable mixture to suddenly expand through the ruptured area.

Abstract: A vapor outlet valve for packages, consisting of a valve film welded to the inner surface of the capping film of the package in such a way that it is exposed when a predetermined section of the capping film is torn off.

Abstract: Perishable goods containing water, especially foodstuffs, are packed aseptically in packages formed from impervious but flexible film and furnished with vents adequate for the escape of vapor during treatment at bake or part-bake temperatures at which goods in the package are pasteurized, the vents remaining open throughout the heating and subsequent cooling thereafter to prevent the package collapsing on the goods. The vents are positioned for security of subsequent closure in a closure seam first made to enclose the goods in the package and are constituted by interruptions in the seam providing a total cross-sectional venting area of more than 2.5 mms.sup.2. The vents are sealed after cooling. The invention is particularly applicable to the packaging of bakers' goods which are baked or part-baked in the package, which is preferably made from laminated polymeric film material.

Abstract: A sealed package, and a method of heating a sealed package of material are disclosed wherein the material is capable of generating vapor from a substance contained therein when the temperature of the material is raised. At least a portion of the packaging structure comprises a plastic film. Thermal energy is applied to the material causing the plastic film to be displaced by generated vapor. After the film is displaced, a vent hole appears in the film, venting the vapor without substantial rupture of the film.

Abstract: A dough process is provided which allows for a slow release of pressure and dough expansion upon opening a dough container on chemically leavened fresh dough contained in the container with the release rate of pressure slower than a predetermined rate. The fresh dough contained in the container after slow release of pressure and baking will have high specific volume.

Abstract: A tray and lid assembly formed of synthetic plastic material for containing a pre-cooked meal which is to be stored in the frozen state and thereafter reheated before being served. The tray which has a polygonal shape is provided with an outwardly-extending continuous flange running along the upper edge of the sides to surround the open mouth. The lid, which has the same geometry as the tray and is of the same material, has a downwardly-extending peripheral skirt which engages the periphery of the tray flange and a continuous underside strip which is received within the mouth of the tray. Because of the presence of the meal in the tray, when the assembly is subjected to freezing temperatures, the lid contracts to a somewhat greater extent than the tray, as a consequence of which the skirt is caused to press against the flange to effect an outer seal, whereas the strip is inwardly displaced from the mouth to provide a leakage path.

Abstract: An oxygen and carbon dioxide absorbent comprising (A) a particulate substance wherein the particles of a hydrous alkali substance are covered with separator particles, (B) iron powder and (C) an electrolyte and a process for storing coffee by using the same is disclosed.

Abstract: An oxygen absorbent comprising (a) metal halide-coated metal powder having at least one metal halide coated on the surface of at least one metal powder, the amount of metal halide coated being in the range of from about 0.001 part to about 10 parts by weight per 100 parts by weight of the metal powder, and the water content of the metal halide-coated metal powder being less than 1% by weight on the basis of total weight of the metal halide-coated metal powder an (b) a water-containing material and a process for producing the same are disclosed.

Abstract: A method of cooking food in a package is disclosed. A metal foil container provides two adjacent compartments so that meat can be placed in one and bread in the other. The bread compartment is vented to atmosphere, and there is communication between the two compartments. Cooking of the meat generates cooking gases which flow through the bread compartment, warming and moistening the bread before escaping to atmosphere.

Abstract: The disposable package comprises an upper layer composed of a thin film plastic material having a sealed pleated section extending from opposite parallel sides intermediate the ends thereof and an elongated vent disposed within the pleated section. The sealed pleated section is adapted to open exposing the vent at a predetermined temperature below the cooking temperature of the product.

Abstract: A process of packaging a solid gas evolving product by filling a plurality of pouches with the product, partially sealing each pouch mouth by a heat seal to leave a relatively small tortuous passage for the escape of gas from the product, transferring the pouches to a storage chamber containing oxygen at atmospheric conditions of temperature and pressure, storing the filled pouches in the chamber until substantially all of the gas capable of evolving from the product has evacuated the pouches, removing the pouches from the storage chamber and thereafter hermetically sealing the pouches against oxygen containing atmosphere by completely sealing each tortuous passage.