Abstract: A method of wrapping a tray of produce or other articles requiring ventilation is provided. A ventilated package produced in accordance with the method is also provided. In accordance with the method, a sheet of flexible plastic film is applied to an open ended tray. The sheet includes a perforated portion which is bounded by non-perforated lateral edge portions. The sheet is positioned with respect to the tray such that the perforated portion is located over the open end of the tray while the non-perforated lateral edge portions extend over opposing portions of the rim of the tray and down the side walls thereof. The sheet is stretched in such a manner that the non-perforated lateral edge portions are subject to more severe stretching than the perforated portion of the sheet. The sheet accordingly will not tend to tear despite the presence of perforations.

Abstract: A package is provided for enclosing a proteinaceous product under vacuumized and hermetically sealed conditions. The package has a peelable hermetic reclosure and a body member of semi-rigid preformed plastic with a first planar marginal portion and a central portion shaped to provide a packaging chamber. The package also has a flexible dimensionally stable base member having a corresponding second planar marginal portion and a central portion to provide a closure for said packaging chamber. The two planar marginal portions are adhered together face-to-face by an adhesive to provide at least a portion of the hermetic seal wherein said adhesive is a high molecular weight pressure sensitive hot-melt adhesive having a viscosity of between about 5,000 and about 100,000 centipoise at 300.degree. F. and said adhesive provides a peelable hermetic reclosure.

Abstract: Disclosed is a controlled atmosphere package suitable for delivery of red-ripe tomatoes to the consumer. The package maintains the tomato in a substantially fixed position relative to the package regardless of the orientation of the package, and further maintains a substantially uniform relative humidity inside the package. Further disclosed is a process for packaging a tomato comprising providing a package which maintains the tomato in a substantially fixed position relative to the package regardless of the orientation of the package, and further maintains a substantially uniform relative humidity inside the package.

Abstract: The present invention relates to a carcass carrying cargo unit and a method of transporting carcasses using said unit, comprising a bag (13) open at one end, a frame structure (16) comprising a base frame (18) and two upright (19) end frames and strapping means (9) whereby in use said frame structure (16) is placed within said bag (13) with its opening between the end frames facing to one side of the frame structure (16), and where the carcasses are loaded into said bag (13) onto said base frame (18) to the approximate height of side frames (19), the opening (15) of the bag is drawn tight and the strapping (9) means engaged around the thus loaded bag to secure the carcasses in the bag.

Abstract: The invention comprises improved packaging for goods such as, for example, meats, and method and apparatus for producing such packaging. The package comprises a base over which the goods are placed. A web of flexible material is positioned over the goods, with the web being in tension and tightly engaging and compressing the goods to the base. The side portions of the web are secured to the base at positions below the top of the goods. A lid is positioned over the base and the web, and is sealed to the base and spaced from the web. The space is charged with a gas enhancing the preservation of the goods, with the gas preferably being at a pressure higher than the pressure under the web so that the goods are retained on the base both by the tension in the web and by the pressure differential which serves to further hold the goods on the base.

Abstract: A method of wrapping plant materials for storage by wrapping the plant materials with a food wrapping material obtained by stretching a styrene-based polymer film with mainly syndiotactic configuration. The wrapping material is transparent, has gloss and is excellent in physical properties such as gas permeability and heat resistance making it very useful in the method for wrapping material such as vegetables and fruits requiring permeation and diffusion of gases such as oxygen and carbon dioxide.

Abstract: A food product package is disclosed for packing a plurality of fragile shells or bowls composed of a consumable and digestible material consisting of a circular base joining in a continuous circular sidewall having a plurality of evenly spaced semicircular convolutions wherein each convolution is of the same diameter to provide combined or over-all strength. The shell or bowl composition presents a textured exterior surface visually indicative of an edible product. The textured surface is characterized as being granular having a wall thickness and cross-section which is brittle and capable of being broken apart for ready consumption. The plurality of shells or bowls are nested together in a stack confined between opposing inner surfaces of a U-shaped, load carrying protective form captured in a unitary package by a wrap of plastic film. The protective form includes elongated sidewalls projecting from opposite ends of a base on which the stack rests.

Abstract: An improved package for microwave cooking of food has a grease-absorbing pad that has a porous spundbonded polyester outer fabric bonded to a needle-punched nonwoven polyester staple-fiber core layer. The pad provides efficient absorption and retention of liquid fat and grease generated during microwave cooking.

Abstract: A unitary multi-compartment package includes a package body member which partially encloses a formed product tray having multiple product compartments. The product tray is attached to the package body member and the multiple product compartments depend downwardly therethrough through one or more openings. Package flap panels are folded around and underneath the product tray to partially enclose the product compartments between opposing package panels. A cover film is attached to the product tray to seal individual distinct product portions in multiple product compartments.

Abstract: Discoloration of meat products due to oxygen starvation in stacked packages is significantly reduced by applying a textured surface to the bottom of the packages. A discrete textured film may be adhered to a tray or supporting member, or the tray or supporting member may itself be textured at its bottom surface.

Abstract: A lobster packaging and display unit that is preferably made of molded plastic material and free of any sharp edge or corner and comprises at least one and preferably two trays, each shaped and sized to receive and conform to a lobster and to display this lobster to best advantage.

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 cassette for producing coffee by the cup or pot and for use with a liquid receptacle having an internal locking flange. The cassette comprises a ring defining an interior and forming a bottom annular groove to receive the locking flange of the liquid receptacle and thereby to hold the cassette in place therein. The cassette further includes a plurality of ribs connected to and extending across the ring and separating the interior thereof into a multitude of sections, and coffee particles disposed in said sections. A bottom filter and a top filter are secured to the ring and extend across the bottom and top, respectively, of the interior of the ring to hold the flavoring particles therein. Preferably, the cassette is packaged in a sealed vacuum pack; and as it is so packaged, the mass of particles in each section of the cassette is reshaped slightly and formed into a firm conglomerate, which facilitates the subsequent flow of hot water through the cassette.

Abstract: In a vacuum skin package wrinkles and weak spots are avoided by providing a tray as the support or backing member rather than a flat sheet, the angle of the walls as they diverge outwardly being 91.degree. to 160.degree.. Especially useful is such a package when provided with a lid for stacking purposes.

Abstract: Open-top cup-shaped containers which contain supplies of perishable foodstuffs are transported seriatim past a station where they receive jets of preserving gas which expels air from the unfilled portions of containers, and the containers are then sealed by application of metallic or plastic foils which are bonded or otherwise sealingly secured to washer-like rims surrounding the open tops of the containers. The foils can be partially applied ahead of the gas introducing station and are thereupon finally sealed in at least one second step, particularly in a chamber wherein the containers advance stepwise downstream of the gas introducing station and wherein the temperature and/or pressure is maintained at a preselected value to promote expulsion of air from the containers prior to the final sealing step.

Abstract: A marshmallow-based, edible, sheet-like, decorative overlay is formed in situ on a release film mounted on a rigid carrier sheet. After peeling the release film and the overlay together from the carrier sheet, the release film is subsequently peeled from the overlay to enable the overlay to be transferred by itself to a pastry to decorate the same.

Abstract: A method and apparatus for packaging food products provides evacuation of air and application of purging gas in two stages. The first stage evacuates air and applies an initial gas flush to a first group of packages while the second stage provides an evacuation of a portion of the gas initially applied and applies a second gas flush to the group and then seals the packages. The packages include food containing bases which enter the first stage station of the apparatus where lidding material is laid over a small leading portion of the group, and as this group is transported to the second stage station the lidding material is fed onto the remainder of the bases of the group. Each station includes an evacuation chamber having a base receiving cavity, the second station including base receiving dies acting in conjunction with a heater for bonding the lidding material to the bases. The cavity is closed after two groups of bases have been indexed into the cavity.

Abstract: A container for the storing and the direct consumption of edible contents therefrom. The container comprises a substantially cylindrically shaped container defined by an upstanding sidewall and an upper lid and a substantially parallel lower closure. The container also comprises a cover removably mounted above the upper lid to define a space between the upper lid and the cover. A utensil is located within the space for consuming the edible contents within the container. The container further comprises means between the upper lid and the cover for emitting a fragrance upon the separation of the cover from the upper lid. One of the lids and the sidewall thereadjacent is constricted to a reduced size for being inserted into the opposite end of another container for stacking purposes. The package is tamper evident with its upper lid coupled with respect to the sidewall so as to preclude littering. Lastly, also disclosed are methods of fabricating, filling and using such containers.

Abstract: A food package for cooking of the food in a microwave oven is formed of a heat-resistant synthetic resin impermeable to oil and moisture and has at least one opening for allowing steam to escape when the internal pressure in the package is increased beyond a certain value by the steam generated during heating. The number of openings and the size of each opening are selected with consideration of the package volume or size and the type of food to be packaged so as to adjustably maintain within the package a pressure and a temperature each of which are within a range of predefined values during cooking in the oven. The package distends with increase of the internal pressure to provide a visual indication that cooking is complete. A method of cooking the packaged food comprises using the described package which adjustably maintains the internal pressure in the package within the range of about 1.00 to about 1.15 atm and the temperature within the range of about 100.degree. to about 105.degree. C.

Abstract: The present invention involves a method of packaging a product including drawing a thermoplastic thermoformable web into a thermoforming mold to form a cavity, inserting the product into the cavity, moving the web and product to a vacuum chamber, placing a tray, upside down, in the chamber on top of the web to define an unsealed package; sealing the tray to the web under vacuum; and shrinking the bottom web.

Abstract: A package for microwaving heating or cooking a food item such as an egg roll, which requires surface browning or crispening, comprises a vented tray, a drapable, liquid permeable, microwave susceptive composite material, draped over the food item, and a film lid covering the tray and conformed to the shape of the food item.

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: The present invention provides a tray having a floor, walls attached thereto, said walls having a rim distal to the floor, said tray having food placed therein and an amorphous polyester, e.g. polyethylene terephthalate, a partially crystalline polyester, e.g. polyethylene terephthalate, or amorphous nylon film stretched across the rim and extending down the outer portion of the wall adjacent to the rim in a vacuum-induced thermally-set crimp. The polyester or nylon may optionally be blended with a compatibilized polyolefin.

Abstract: A method and apparatus for packaging perishable products is disclosed, said method and apparatus enabling the alteration of the gaseous environment surrounding a given product. The packaging system can be readily prepared for immediate transport and aging, retail display and consumer freezing. The present system comprises a relatively rigid tray which is sealed with a flexible gas impermeable cover, said tray being provided with a resealable septum valve. The tray is also preferably provided with a plurality of protrusions or mounds so as to facilitate gas flow and contact with a given perishable product. The atmosphere in the packaging system may be modified to inhibit bacterial decay of the product and/or to enhance its appearance. Likewise, the package may be prepared for freezing by drawing a substantial vacuum within the packaging system.

Abstract: A container capable of creating within it preselected CO.sub.2, O.sub.2, and moisture concentrations in the presence of respiring fresh fruit, vegetables, or flowers is constructed of a substantially gas-impermeable material having a gas-permeable panel that is substantially impermeable to moisture in one or more of its walls to provide a controlled flow of CO.sub.2 and O.sub.2 through its walls and a cellophane panel that is substantially impermeable to the flow of CO.sub.2 and O.sub.2 in one or more of its walls to provide a controlled flow of moisture through its walls. The gas-permeable panel is a uniaxially or biaxially oriented film where the size of the area it covers is a function of its permeance, the amount and respiration rate of the contents, and the desired steady-state oxygen concentration. The size of the cellophane panel is a function of its permeance to water vapor and the desired rate of removal of water vapor from the package.

Abstract: Discoloration of meat products due to oxygen starvation in stacked packages is significantly reduced by applying a textured surface to the bottom of the packages. A discrete textured film may be adhered to a tray or supporting member, or the tray or supporting member may itself be textured at its bottom surface.

Abstract: A method of packaging pre-cooking bacon wherein uncooked bacon is sliced onto a greaseproof, interleaving paper in a single-layer arrangement. The bacon is then cooked on the interleaving paper to a bacon yield of 25% to 40%. The interleaving paper with cooked bacon is then stacked, optionally cooled, and packaged for distribution. The interleaving paper has a multiplicity of holes, with the hole diameters between 0.07 inches to 0.20 inches and the center line between the holes of 0.3 inches to 1.25 inches. The paper has a minimum weight of 25 pounds and a greaseproofness rating of 600 or better.

Abstract: A food product and package therefor is disclosed herein having a shell or bowl consisting of a circular base reinforced by an annular bead joining in a continuous circular sidewall having a plurality of evenly spaced semicircular convolutions wherein each convolution is of the same diameter. The shell or bowl is nestable with others to provide a stack and confined together in a patterned form by a plastic film to define a unitary package of a predetermined quantity of shells or bowls.

Abstract: A bottle used for housing an emergency water ration which is made of high density polyethylene. The material of the bottle is stabilized with UV light. After filling the bottle with water it is sterilized under high pressure conditions in a water bath at a temperature of 120.degree. C. for at least 10 minutes and cooled by means of compressed air. The body of the bottle has a side ratio equal to 1:0.6:0.4 with all sides containing round edges. The bottom surface has a concave configuration. Such a bottle is completely undeformable and may be dropped into the water without damage from a height of 36 m. The water in the bottle has a lifetime longer than 5 years.

Abstract: A package is disclosed for natural products and comprises a first wall region of thermoplastic material and a second wall region which comprises a porous substrate hermetically sealed at its edges to the thermoplastic material and covered with a gas-permeable layer of polymethylpentene. The area of the porous substrate and its outer covering of polymethylpentene is selected in relation to the total area of the package and in dependence upon the natural products to permit a desired atmosphere to be maintained within the package as a result of respiration of the natural products and gas transfer through the porous substrate.

Abstract: A beverage bag assembly includes a supporting framework, a vented cap, a flotation ring, and, preferably, a storage chamber. A water permeable bag with an open top is supported by the framework, attached to the flotation ring, and capped, all the elements joined by a securing band. When the bag is filled with a dry beverage substance, it is suspended and immersed in water and held there by the flotation of the flotation ring. The cap and storage chamber include gas escape vents and removable vent tabs.

Abstract: A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period which is at least as long as the meat cuts retain the fresh meat coloration. The process involves initially treating the meat with a three component chemical composition which contains a phosphate compound, an ascorbic acid or ascorbate and a citric acid or citrate. After the cuts are treated with the aqueous solution, they are packaged in a modified gaseous atmosphere which is predominantly carbon dioxide, but also contains oxygen in a certain critical ratio to the amount of carbon dioxide employed.

Abstract: The process for shaping and slicing primal meat cuts and then packaging the slices to increase the shelf-life thereof includes crust freezing the primal cuts to a depth of approximately 3/8 to 1/2 inch. The crust frozen primal cuts are then tempered for a period of time until the internal temperature reaches approximately 26.degree.-28.degree. F. and the tempered cuts are shaped in a molding press. The shaped primal cuts are then sliced, placed in a tray, and a gas pervious film is applied skin-tight to the slices and the upper surface of the tray. The packages are then frozen before shipment to retain outlets.

Abstract: The present invention relates to a retort vessel containing fish which is excellent in quality and impact resistance strength. The vessel containing broiled fish of the present invention comprises broiled fish the meat of which has a hardness of 85 g to 1500 g and a retort vessel made of a flexible material in which said broiled fish is received, said broiled fish being vacuum-packaged so that air content becomes 25% or less and then subjected to retort sterilization processing.

Abstract: Smearing of fat by fat-containing trayed food products on the interior surface of a thermoplastic overwrap is substantially reduced or eliminated by applying loading forces during a sealing step to the longitudinal edges of the tray containing food product. A tray with a convex bottom is preferred to enhance the quality of the seal. A convex heating plate can be used in conjunction with conventional trays.

Abstract: The impact strength of containers made from foams of aromatic olefins such as polystyrene and poly-(para-methylstyrene) is improved by the addition of a small amount e.g., 2 to 25 weight percent of a polyethylene such as linear low density polyethylene. Meat trays made of such foams can be processed in automatic packaging equipment and exhibit reduced damage, such as cracking, in processing.

Abstract: The packaging of fresh fruit and vegetables is effected in a package at least part of which is made of a transparent film of a polymeric material. The film has a high rate of gas permeability and is impervious to the ingress of bacteria. As the fruit and vegetables continue to respire in the package an atmosphere is set up inside the package which serves to retard spoilage, mould growth and flavor deterioration, thereby providing the package with a longer shelf life than an open receptacle. The film is preferably polymethyl pentene and may form all the container or a lid to a rigid receptacle.

Abstract: A process for prepacking fresh meat to enhance and improve the consistency of its quality at the point of retail sale, and to increase the shelf life of the meat, such process including the steps of treating the meat with an aqueous solution containing three active components, and then packaging the meat in a controlled gaseous atmosphere containing from about 20 to about 80 percent carbon dioxide, and from about 2 to about 30 percent oxygen, with the balance being nitrogen. The solutions active components include certain phosphate compounds and a reducing agent which is selected from the group consisting of ascorbic acid, isoascorbic acid, or the sodium and potassium salts of these acids, and reductic acid. The third ingredient is either citric acid or tartaric acid, or ethylenediaminetetracetic acid, or an alkali metal salt thereof, functioning as a sequestering agent.

Abstract: A method of forming a container in order to package separately components of a food product which would be incompatible in admixture during prolonged storage which in one embodiment comprises simultaneously forming and shaping a pot, or cup, and a tray wherein the base wall and boundary wall of the pot are disposed within the confines of the sidewalls of the tray, thereby forming two separate compartments, wherein the opening of the pot and tray are located on opposing sides of a horizontal plane defined by the base of the tray. The components of the food product are packaged by filling the pot with one food product component and by filling the tray with a second food product component and sealing each with a lid.In an embodiment wherein the pot and tray are separately formed, the tray is formed with an annular rib for positioning of the filled pot and each are sealed by a single lid in the method disclosed.

Abstract: A method of packaging fresh meat is disclosed in which a first web of material is formed into a receptacle to receive the fresh meat and the receptacle is sealed with a second web of material. The meat is subjected to a vacuum treatment in the receptacle and sealing is effected at reduced pressure. In the vacuum treatment the oxygen partial pressure in the vicinity of the meat is first reduced below about 0.9 mm. of mercury to degas the meat and controlled partial release of the vacuum to an oxygen partial pressure of above about 11 mm. of mercury, preferably about 600 mm. of mercury is effected, the sealing being conducted at this pressure. By this means it is ensured that the meat is not stored or likely to remain under an oxygen partial pressure which is highly deleterious to the meat, particularly to its color and customer appeal.

Abstract: A structural support for a taco, for protecting the taco when packaged in an overwrap, and also serving as a taco stand to maintain an unwrapped taco in an upright position. The support is constructed from an elongated paperboard blank formed into an interlocked structural support with a flat base member and a forwardly projecting front. The front projects forwardly in a substantially semicircular shape such that a taco can be laid on its side on top of the flat base member and within the semicircular front, and the thusly protected taco can then be packaged with an overwrap for sale by a fast food restaurant. The taco support also has a pair of opposed, upwardly facing cutouts therein symmetrically positioned on opposite sides of the projecting front.

Abstract: A package for perishable products which can readily be prepared for home freezing is comprised of a relatively rigid tray and a flexible cover, the cover having a hole covered by a removable, replaceable seal. The tray is provided with collapsible supports, which hold the cover above the perishable product on the tray during fresh storage, but which can be readily collapsed in order to provide maximum expulsion of air from the package in preparation for freezing. The atmosphere in the package may be modified so as to inhibit bacterial decay of the product and/or to enhance its appearance. The package is prepared for freezing by removing the seal, collapsing the supports and expelling as much of the atmosphere in the package as possible, and then replacing the seal.

Abstract: A package for perishable products which can readily be prepared for home freezing is comprised of a relatively rigid tray and a flexible cover, the cover having a hole covered by a removable, replaceable seal. The tray is provided with collapsible supports, which hold the cover above the perishable product on the tray during fresh storage, but which can be readily collapsed in order to provide maximum expulsion of air from the package in preparation for freezing. These supports comprise one or more relatively thin walls integral with the tray, the walls having a convoluted riged line parallel and near to the top of the walls. When there is more than one wall, these ridge lines on adjacent walls are alternately convex and concave and meet at the corner formed by adjacent walls.

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 process for sealing a thermoplastic based food container characterized in that after filling, the container is sealed by an intermediate membrane made of a microporous plastic gas-breathable material, gas is extracted from the headspace through the membrane and afterwards the container is sealed by a final barrier membrane.

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: Disclosed is a packaging system capable of protecting the freshness and structural integrity of fully-baked pastry shells during shipping and storage. According to the disclosure, individual baked pastry shells, held in conforming baking pans, are provided with a wrapping of high polymer film; a plurality of the so-wrapped shells are arranged together to form a vertical stack; and one or more of such stacks is then surrounded and enclosed with a corrugated shipping container. The shipping container is provided with a separately-closeable liner of high polymer material and/or the individual stacks are surrounded by a high polymer bag material.

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 method of producing a package of a product, which product does not include a significant amount of gas, comprising taking a shape-retaining container having a charging opening, charging the container with the product to a level which leaves a substantial headspace and, in any suitable order,(a) completely sealing the opening with a closure of stretchable material, and(b) deforming the closure inwardly onto the product to reduce the headspace and continuing the deformation, to move product adjacent the closure into the remaining headspace, until the headspace is eliminated by the continued movement of product and closure,the method being such as to form a package which is substantially gas free and substantially hydraulically solid.

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.