Abstract: The invention relates to a method and an arrangement for the continuous heat treatment and packaging of a liquid product with the object of sterilizing the product, the product being heated for a short time together with, and surrounded by, the packing material wherein it is to be enclosed. The product is introduced into a tube of flexible material whereupon the tube containing the product is introduced between two parallel metal bands, movably synchronously in their longitudinal direction, the tube being received and compressed between the bands so that the tube is transported with the bands at the same time as the cross-sectional area of the tube is reduced and the product is made to flow forward through the compressed tube in a gaplike space. Heat is transmitted to the product with the help of the metal bands while the product present between the metal bands is kept under pressure.

Abstract: A heat-shrinkable barrier film comprised of an oriented polyolefin film coated on one side with a vinylidene chloride copolymer are disclosed. The films have excellent gas and vapor barrier properties, can surprisingly be made using conventional dispersion coating techniques, and retain acceptable optical properties even on shrinking up to as high as 35% in either transverse or machine directions or both.

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: In a process for manufacturing and packaging soft cheese with a bloomed or washed rind, the cheese is packaged in a wrapper comprising a moisture-absorbing inside layer on the side in contact with the cheese and a moisture-proof outside layer. The cheese is then placed in a hermetically sealed box which is then pasteurized.

Abstract: A heat-shrinkable thermoplastic film includes a food contact layer; a second layer of propylene homopolymer or copolymer, ethylene copolymer, butylene homopolymer or blends thereof; an adhesive layer; a layer of unplasticized vinylidene chloride copolymer; another adhesive layer; and an optical clarity layer.

Abstract: A method is provided for enhancing yield of a cook-in packaged meat product that includes first providing an adhering cook-in container including a flexible thermoplastic envelope being substantially conformable to a contained meat product and having an inner surface of a selectively irradiated ionomer of a metal salt neutralized copolymer of ethylene and acrylic acid or methacrylic acid, then conforming the container about a selected meat product and cooking the packaged product, whereupon the inner surface of the envelope bonds to the meat product to substantially prevent cook-out of fluids. An associated cook-in container is also provided.

Abstract: Edible sauce and gravy compositions are formulated incorporating as an essential ingredient a combination of rice starch and carob-bean flour, to give the compositions desirable thickness, smoothness and stability characteristics. A method for preparing such compositions is disclosed. A process for preparing already-cooked, packaged, meat or fish-in-sauce type food products utilizing the formulated sauce and gravy compositions is also disclosed.

Abstract: Ready-to-eat baked goods which are of high quality and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, sugar and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.

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: Apparatus for packing commodities such as meat or bacon into bags of flexible thermoplastics film material comprises a vacuum chamber and sealing means arranged to hold closely together without application of pressure a band of bag material extending across the neck of the bag and applying heat to fuse the band of bag material and form a fluid tight seal. The vacuum chamber may include heating means so that after sealing the bag may be inflated off the commodity and thereby heated prior to collapse into close engagement with the commodity.

Abstract: There is provided a heat shrinkable, high barrier laminate film which includes a hot blown, melt oriented high oxygen barrier film, of relatively high crystallinity and correspondingly relatively low ultimate elongation, laminated to a stretch oriented base film having a shrink tension substantially greater than that of said barrier film, the extent of orientation of said base film being sufficient such that its ultimate elongation is reduced so as to be commensurate with that of said barrier film. In one preferred mode, the barrier film is a layflat tubular film having its interior layflat surfaces laminated together. Representatively, the high barrier layer of the barrier film is vinylidene chloride copolymer having at least about 85% by weight vinylidene chloride content, preferably at least about 90%. Associated methods for making the laminate films are also provided.

Abstract: This disclosure includes an activatable oxygen scavenger used as a part of a packaging structure for comestibles.

Abstract: The invention is directed to an improved open-ended flexible plastic container which is adapted to package a meat article having protruding bone sections. In particular, the container comprises a flexible bag preferrably formed from an oriented, i.e. heat shrinkable, and heat sealable plastic material. Since the bag material is susceptible to puncture by bone sections which may protrude from a meat article, one face of at least one side of the bag is provided with a sheet of material which is more resistant to bone puncture than the bag material. The sheet may be adhered on an interior or exterior face of the side of the bag, as desired. The puncture resistant sheet is located on and adhered to the bag in such a manner that it can be aligned with and overlie the protruding bone sections upon insertion of the meat article into the bag. Preferably the sheet of puncture resistant material is smaller in size than the face of the side of the bag to which the sheet is adhered.

Abstract: The present invention relates to a package for the automatic control of the degree of cooking of a cereal, and more particularly, to cereal cooked in hot water. The invention also relates to a method for the automatic control of the degree of cooking of a cereal, as well as to a container for the automatic control of the degree of cooking of a cereal.

Abstract: Root and tuber vegetables, especially potatoes, can be prepared for sale by a process which increases their storage life and yet allows them to be treated as raw potatoes. The method involves a light sterilization at 75.degree. to 85.degree. C. followed by conditioning in vacuo and packaging in plastic pouches. The latter are then incubated at 25.degree. to 35.degree. C. for the controlled growth of bacteria and pores from within, sterilized and refrigerated.

Abstract: A fish-paste product colored only on its surface and not in its inner parts is produced by applying a sugar or a sugar-amino acid mixture as a coating onto the surface of a ground fish meat molded product and then heating the molded product thus coated thereby to develop the desired color on the surface thereof.

Abstract: For treating and conserving filled dough food products, such as "ravioli", "tortellini", "cappelletti" and the like, the products are subjected to a high moisture and temperature environment and then dried until the dough casing thereof reaches a predetermined moisture content. Then the dried products are packaged under vacuum and subjected again to a high temperature environment, thereby obtaining filled dough packaged products which can be perfectly conserved for long periods without developing any signs of deterioration, mold, etc.

Abstract: Articles--e.g. foodstuffs wrapped in polyethylene bags--to be subjected to heat treatment in a bath of hot water are dropped from an input conveyor into an elongate tank at an inlet end for entrainment by a circulating flow toward an outlet end. A perforated extraction conveyor partly immersed in the water intercepts the entrained articles and lifts them out of the flow onto an output conveyor for drying and subsequent storage. The entering water may be set in vortical motion by convoluted baffles, converging in the flow direction, for insuring full submersion of the articles to be treated.

Abstract: A pasteurizable, cook-in shrink bag is provided that comprises a first or sealing and food contact layer composed of propylene homopolymer or copolymer; a second or heat shrinkable layer composed of a blend of propylene homopolymer or copolymer and butylene homopolymer or copolymer; a third or adhesive layer composed of ethylene methacrylate copolymer; a fourth or barrier layer composed of vinylidene chloride copolymer; a fifth or adhesive layer as in said third layer; and a sixth or optical clarity layer as in said first layer; further provided that the foregoing bag structure is oriented and irradiated to a dose of about 4-12 megarads after orienting or alternatively, though less preferred, to about 6-12 megarads before orienting. Associated method for making said bag is also provided.

Abstract: A dual cooling tunnel arrangement for cooling viscous heated fluid foodstuffs in flexible bags. The flexible bags containing the heated fluids are received on pivoted wire carriers which are driven by an endless chain through an upper cooling tunnel in a first direction and returned through a second cooling tunnel in the opposite direction. In each cooling tunnel, a cooling water spray is directed on the bags in the carriers as the carriers are slowly rocked, causing the fluid in each bag to flow to different areas of the bag, altering its shape, to produce enhanced heat transfer rates and a more uniform temperature distribution throughout the fluid during cooling.

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: Retort salad having improved emulsification heat stability can be produced by using mayonnaise-like food containing a partial hydrolyzate of an alcohol-denatured soybean protein with protease as an emulsifier.

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 method is provided for enhancing yield of a cook-in packaged food product that includes first providing an adhering cook-in package comprising a flexible plastic container being substantially conformable to a selected food product and having an inner surface of polymeric olefin having been subjected to an adhering surface treatment in the presence of oxygen, then conforming said package about a selected food product and cooking the packaged product, whereupon said inner package surface adheres to said food product to substantially prevent cook-out of fluids therefrom.

Abstract: A tubular casing for foodstuffs, in particular sausages, comprising a web (4) which is curved along its longitudinal axis and having its longitudinal edge regions (1, 2) bonded by a glued seam. The edge regions (1,2) meet or overlap and are bonded with a strip of film (6). The strip of film (6) comprises a material which is capable of shrinking in the direction of its longitudinal axis at a temperature between about 60.degree. to 100.degree. C. A pressure-sensitive adhesive is used for the bonding. The tubular casing carries an adhesion-promoting layer (5) on the surface adjacent to the adhesive layer (3). Heating the filled casing gives it a curved form.

Abstract: A flexible film laminate and pouch or tube therefrom comprising two or more layers of polyacrylonitrile homopolymer films adhesively bonded together by means of a layer of a combination of a styrene-butadiene block copolymer and a random terpolymer, said laminate having been subjected to ultraviolet radiation to an extent resulting in a greater bond strength between layers than in the absence of said radiation.

Abstract: A food consisting of a solid food material and a liquid material is sterilized within a short time by placing a solid food material into a container capable of transmitting microwaves; feeding a hot liquid material having a higher temperature than that of the solid food material into the container; hermetically sealing the container, and; applying microwaves to the container to sterilize the content in the sealed container.

Abstract: An arrangement for allowing comestible products to be conveniently heated in a disposable pouch. A kitchen utensil is constructed with a top rim shaped to support the disposable pouch containing a packaged comestible. The disposable pouch has an outer periphery at least as large as that defined by the top rim of the utensil such that the pouch is supported by the top rim of the utensil while it is being heated therein. In a first embodiment, an electrical heating element is provided as an integral part of the base of the utensil, while in a second embodiment a cover for the utensil also has an electrical heating element constructed as an integral part thereof. In several embodiments, the pouch has one or more electrical contacts to complete circuits to the heating elements such that the latter cannot be activated until a pouch is properly placed on the utensil.

Abstract: Certain frozen foods, as deep fat fried foods and baked and leavened products, are, during a microwave exposure, buffered against microwave edge and spot heating by enclosing said food within a microwave-permeable, vapor-resistant, heat-resistant enclosure which can employ a vapor release means. Where, within said enclosure and around said food, a microwave-permeable, transparent-to-liquid-and-oil-under-pressure, plastic film is enclosed in a water-and-oil-absorptive, microwave-permeable material and where the defrosting, heating and subsequent cooling can be temperature monitored, where the results can be varied by using water and salt water and where baked and leavened products useful life can be extended by the timely application of water.

Abstract: Potato pieces or strips prepared by washing, peeling, and cutting raw potatoes are immersed in an aqueous solution of an antioxidant and a texture enhancing agent, washed, drained, prefried for partial drying in deep edible oil thereby to reduce their water content by 10 to 20 percent by weight, packaged, gas-tightly sealed under vacuum in a bag made of a laminated sheet comprising a thermoplastic resin film and an aluminum foil, and then sterilized by heating under pressure. The preprocessed potato pieces thus produced can be preserved for a number of months while being stored and distributed at room temperature and require only a few minutes of final frying in deep oil or fat for consumption.

Abstract: A flexible film laminate and retortable pouch therefrom comprising a first layer of heat-sealable polyolefin film; a syndiotactic poly-1,2-butadiene adhesive be bonding said first layer to a second layer of polyacrylonitrile homopolymer film; said laminate having been subjected to conditions sufficient to effect the generation of free radicals in the system to an extent resulting in greater bond strength between layers than in the absence of said conditions.

Abstract: The fact that meatballs in a casing have been heated to a predetermined temperature sufficient to inactivate the virus of foot and mouth disease is permanently indicated by using a holder device to position a temperature recorder at the thermal "cold-spot" of the mass of meatballs. The temperature recorder is preferably of the type which permanently changes color when heated to the desired predetermined temperature, and the holder may be an apertured disc to which the temperature recorder is secured by an enveloping netting. An import inspector will then be able to ascertain that the meat has been previously heated to the desired temperature by observing the color of the temperature recorder.

Abstract: Articles--e.g. foodstuffs wrapped in polyethylene bags--to be subjected to heat treatment in a bath of hot water are dropped from an input conveyor into an elongate tank at an inlet end for entrainment by a circulating flow toward an outlet end. A perforated extraction conveyor partly immersed in the water intercepts the entrained articles and lifts them out of the flow onto an output conveyor for drying and subsequent storage. The entering water may be set in vortical motion by convoluted baffles, converging in the flow direction, for insuring full submersion of the articles to be treated.

Abstract: A dual cooling tunnel arrangement for cooling viscous heated fluid foodstuffs in flexible bags. The flexible bags containing the heated fluids are received on pivoted wire carriers which are driven by an endless chain through an upper cooling tunnel in a first direction and returned through a second cooling tunnel in the opposite direction. In each cooling tunnel, a cooling water spray is directed on the bags in the carriers as the carriers are slowly rocked, causing the fluid in each bag to flow to different areas of the bag, altering its shape, to produce enhanced heat transfer rates and a more uniform temperature distribution throughout the fluid during cooling.

Abstract: The apparatus comprises a sealed chamber including a sterilizing section, a cooling section and a conveyor including carrier receivers and circulated through the sterilizing and cooling sections. The flat flexible packages containing substances to be sterilized are contained in rotatable carriers. With one side of the sealed chamber is provided a sealing means through which the carriers are charged and discharged into and out of the sealed chamber.

Abstract: A disposable or reusable and reclosable thermoplastic bag capable of being compactly stored as a food container in freezers, yet capable of standing with an upright spout in a microwave oven for non-spill thawing and cooking of food contained in the bag. The bag is formed of two wing-shaped pouches on either side of the upright spout. The preferred closure is a zipper type which can automatically vent upon softening of its thermoplastic structure during the cooking stage. The bag preferably has inner and outer skin layers of different heat-softening temperature responses so that peripheral sealing is effected only with the inner layers, allowing the wing-shaped pouches to be formed out of a gussetted bottom without sealing of the outer layer plies facing one another.

Abstract: A method of producing a bread product from dough which does not contain any artificial preservatives includes partially baking the dough at the usual temperature, packing it in hermetic packages under partial vacuum, and sterilizing it while in the hermetic package. The product may be stored indefinitely at ambient temperatures in a condition that enables the user to provide a product having the characteristics of fresh bread by completing the baking step.

Abstract: The invention comprises a composition in pliable sheet form for wrapping a foodstuff to provide an edible coating and a fried appearance, taste and texture upon baking comprising an intimate admixture of a fat, water and a particulate farinaceous material suspended in a pliable sheet form by a gelatin matrix. The invention also includes a method of baking a foodstuff comprising wrapping said foodstuff in said sheet material and baking the same.

Abstract: A thermocouple locator for holding a thermocouple inside a flexible pouch comprises a rigid frame that bears snugly against the pouch to prevent relative movement of the frame and pouch. The frame includes attachment means for securing a thermocouple to the frame.

Abstract: The invention relates to a novel duplex pouch structure which provides an improved means to package and process retortable foods and also provides a mechanically superior package which can be transported with only moderate protection, and yet will sustain minimal damage.

Abstract: A container filling system and method is disclosed which includes a filling valve which receives a product through an inlet port in the side of a vertically movable cylinder having a vertically moving plunger therein that opens and closes the port. While the port is open and product is metered into the pouch, steam is directed through the filling valve to purge air from the product and from the pouch and to clean the product from the plunger. The system also includes pouch spreading fingers which leads the filling valve cylinder into the pouch to assure proper opening of the pouch. A dynamic parallelogram linkage is provided to move the filling valve and finger operating mechanisms vertically as a unit and includes resilient means which raises the filling valve above the top of the pouch in the event the power means which actuates the linkage fails.

Abstract: A packaging material for food to be subjected to high-temperature short-time sterilization, which comprises a flexible laminate sheet including (a) a heat-sealable inner face layer of a crystalline polypropylene, (b) an outer face layer of a thermoplastic or thermosetting resin having a melting point or decomposition point higher than the melting point of said polypropylene and, if desired, (c) an oxygen-barrier layer interposed between said layers (a) and (b), said polypropylene layer being composed of a film of a polypropylene having a melt flow index of 0.5 to 3, said film being characterized in that (i) when the film is extracted in salad oil at 130.degree. C. for 30 minutes, the amount extracted of the polypropylene is smaller than 1500 ppm, (ii) the polypropylene film has a pseudohexagonal crystal form or a crystal form of a combination of the pseudohexagonal system and .alpha.-monoclinic system and a degree of orientation not higher than 3.

Abstract: Whole pieces of injected and tumbled meat are layered into the bottom of a preformed mold and covered with a mixture of ground meat. Alternatively, ground meat is mixed with additives and/or an emulsion and placed in the mold. The mold is then sealed and air evacuated therefrom. The product is cooked under a vacuum, following which it may be removed from the mold, drained, and repackaged for distribution and sale.

Abstract: A process for preparing a molded poultry product using a mold device with the configuration of a cooked poultry comprises two sectional members each having an internal contour of a portion of the configuration whereby assembly of the sectional members forms an internal surface having the configuration of the whole cooked poultry. A flexible bag is provided within the assembled sectional members for assuming the shape of the internal surface when poultry meat is passed into the flexible bag.

Abstract: A method of preparing a shaped rice food comprising the steps of wrapping a boiled rice pretreated to be substantially non-viscous in a heat-shrinkable film in a predetermined shape, and heating the wrapped rice, thereby softening and swelling the rice and shrinking the film so as to compress the swollen rice utilizing the shrinking force of the film. The boiled rice may be frozen before wrapped in the heat-shrinkable film. Shaped rice food of various tastes can be provided by this method.

Abstract: The multi-layer polyester/polyolefin shrink film of this invention provides a combination of shrink tension, hot seal strength, sealability, and shrink temperature range heretofore unobtainable in an oriented, monolayer polyolefin material. The preferred film has five layers in which the middle layer comprises a polyester or copolyester, two inner layers adjacent the middle layer comprise ethylene-vinyl actate copolymer, and the skin or outer layers comprise an ethylene-propylene copolymer.

Abstract: A spacer assembly for half steam table trays includes a grid-like framework upon which are mounted a plurality of non-metallic support pads adapted to accept the corners of adjacent trays laid thereon in a rectangular pattern. The framework is fabricated of a light metal functioning structurally only to position the support pads. A spacer assembly is laid atop each succeeding layer of trays and the tray corners are compressed a predetermined amount until the pads in a vertical column are in contact, whereby the pads bear the load of the trays stacked thereabove.

Abstract: Precooked potato products are prepared by a process wherein the potatoes are washed, peeled, and treated whole or cut into pieces. The so-prepared potatoes are cooked at a temperature below the temperature at which sloughing of the potato surface would occur if the whole potato were cooked to its center at that temperature. Then, the potatoes are heated in air and cooked again at a temperature of about 50.degree. to 100.degree. C. Following the last cooking procedure the potatoes are frozen, chilled, or retorted to preserve them in the absence of starch suspensions. To prepare them for consumption the potatoes can be fried or boiled.

Abstract: A method for supporting and heat processing a layered array of half steam table trays using a spacer assembly. The spacer assembly includes a grid-like framework upon which are mounted a plurality of non-metallic support pads adapted to accept the corners of adjacent trays laid thereon in a rectangular pattern. The framework is fabricated of a light metal functioning structurally only to position the support pads. A spacer assembly is laid atop each succeeding layer of trays and the tray corners are compressed a predetermined amount until the pads in a vertical column are in contact, whereby the pads bear the load of the trays stacked thereabove.

Abstract: A method of manufacturing a simulated corned beef product which utilizes fibrillated protein fibers obtained by heating a slurry of proteinaceous material under a high pressure to produce elongated tender protein filaments or fibers and extruding the slurry through an orifice to remove the tender protein filaments or fibers from the protein slurry. The fibrillated protein fibers are mixed with an emulsion containing a seasoning agent, a flavoring agent, a spice and a coloring agent. The emulsion is prepared from fat and oil and a proteinaceous material. To the mixture of the fibrillated protein fibers and the emulsion, loosened texture fibers of a livestock meat may be added.