Abstract: A package for a product includes a support member having a barrier film disposed thereon and supporting the product; web structure for enclosing the product and the support member, the web structure including a first web and a second web sealed to the first web for enclosing the product wherein the second web includes a non-barrier layer sealed to the first web and a peelable barrier layer; and tab structure for initiating peel of the peelable barrier layer from the non-barrier layer at a location where the non-barrier layer is sealed to the first web whereby peeling of the peelable barrier layer does not cause peeling of the barrier film disposed on the support member.

Abstract: A perforated package of a composite integral sheet material which includes a first layer of absorbent material, a second layer of printable material and an impermeable pigmented polymer layer interposed between the first and second layers. The composite material has a plurality of air pockets formed between at least one of the first or second layers and the polymer layer, by discontinuously bonding the first or second layers to the polymer material. The package has two parallel lines of perforation which allow access to the interior of the package and to the foodstuff contained therein. A method of using the perforated package of composite integral material.

Abstract: A barrier film composition can comprise a thermoplastic web comprising a thermoplastic polymer and a dispersed cyclodextrin composition having substituents that compatibilize the cyclodextrin in the film. The thermoplastic/cyclodextrin film obtains substantial barrier properties from the interaction between the substituted cyclodextrin in the film material with a permeant. The substituents on the cyclodextrin molecule causes the cyclodextrin to be dispersible and stable in the film material resulting in an extrudable thermoplastic. Such materials can be used as a single layer film material, a multilayer film material which can be coated or uncoated and can be used in structural materials wherein the thermoplastic is of substantial thickness resulting in structural stiffness.

Abstract: A perforated package of a composite integral sheet material which includes a first layer of absorbent material, a second layer of printable material and an impermeable pigmented polymer layer interposed between the first and second layers. The composite material has a plurality of air pockets formed between at least one of the first or second layers and the polymer layer, by discontinuously bonding the first or second layers to the polymer material. The package has two parallel lines of perforation which allow access to the interior of the package and to the foodstuff contained therein. A method of using the perforated package of composite integral material.

Abstract: An antimicrobial composition comprising a Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a food packaging film (with or without the chelating agent) to protect foodstuffs against growth of harmful bacteria such as Listeria. Also disclosed are methods of protecting foodstuffs using film having a transferrable antimicrobial agent which may protect foodstuff surfaces before and/or following removal of the film and peelable films useful in such methods which may include the above bacteriocin.

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

Abstract: A multilayer polypropylene film which includes at least one base layer containing propylene polymer or a propylene polymer mixture and resin, and at least one outer layer containing .alpha.-olefinic polymers having 2 to 10 carbon atoms is disclosed. The resin has a mean molecular weight of .gtoreq.1500. The invention also relates to a process for the production of the multilayer film, and to the use of the film in a twist wrapping process.

Abstract: The present utility model pertains to a tubular element for the formation of bags for the vacuum-packing of products, consisting of an inner layer or film (14) having thread-like elements (15), which extend along the length of the tubular element and are intended to be relief on at least on inner surface of the resulting bag and to define among themselves channels (16) for the evacuation, by suction, of air from the bag at the time of using the bag for the vacuum-packing of a product.

Abstract: The present utility model pertains to a tubular element for the formation of bags for the vacuum-packing of products, on the inner surface of which is inserted a film (14) which is made of a thermo-plastic material and consists of a plurality of blisters or bubbles (15) intended for delimiting a network of surface channels (16) and for accommodating the nontoxic, insert gas to be progressively released into the bag for the preservation of the packed product.

Abstract: The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration

Abstract: A patch bag has a patch adhered to a bag, with a primary seal primary seal across an uncovered portion of the bag, and a supplemental seal inward of the primary seal. The supplemental seal reduces or eliminates an uncovered region between the primary seal and the patch, and prevents a product in the bag from contacting the primary seal. The patch bag is especially useful in the packaging of a bone-in meat product, especially ham, sparerib, picnic, back rib, short loin, short rib, whole turkey, pork loin.

Abstract: A multilayer film having a first layer including a blend of a crystalline nylon and a material which disrupts the crystallinity of the crystalline nylon; a second layer also including this blend; and a third intervening layer, between the first and second layers, including a material having a modulus lower than the modulus of the crystalline nylon, and having a crystallinity of less than 60%. The nylon blend layers, which can be two or more in the film, add toughness and stiffness, but also elastic recovery to the final film. The intervening layer or layers of a material with relatively low modulus and crystallinity aid in orientation of the film during manufacture, permitting the use of more of the crystalline nylon than would be practical if only a single nylon layer was used.

Abstract: A method of packaging meat emulsion in a flexible thermoplastic bag, wherein the bag has dispersed on its insides, prior to insertion of the meat emulsion into the bag, additives such as liquid colorant or liquid smoke, via a squeeze roller and backing plate (or two squeeze rollers), is shown. An apparatus for dispersing the additives via a squeeze roller and backing plate (or two squeeze rollers) is also shown.

Abstract: A method for providing single units of sugarless chewing gum and compositions so packaged. Individual pieces of chewing gum are provided which units will have a sufficiently long shelf life in order to allow the units to be sold and carried by a consumer even in environments that are detrimental to the stability of chewing gum, e.g., high temperature and humidity. To this end, a piece of chewing gum is provided that is substantially sugar free and that is surrounded by a wrapper, with at least a first portion of the wrapper being sealed to a second portion of the wrapper to create a sealed environment that houses the piece of chewing gum. The wrapper has a moisture vapor permeation rate of less than 0.10 g/100 in.sup.2 /24 hr at 100.degree. F., 90% RH as measured by ASTM method F1249-90. In an embodiment, the wrapper has an oxygen permeability that is less than 0.10 cc/100 in.sup.2 /24 hr at 1 ATM as measured by ASTM method D3985-81.

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: A barrier film composition can comprise a thermoplastic web comprising a thermoplastic polymer and a dispersed cyclodextrin composition having substituents that compatibilize the cyclodextrin in the film. The thermoplastic/cyclodextrin film obtains substantial barrier properties from the interaction between the substituted cyclodextrin in the film material with a permeant. The substituents on the cyclodextrin molecule causes the cyclodextrin to be dispersible and stable in the film material resulting in an extrudable thermoplastic. Such materials can be used as a single layer film material, a multilayer film material which can be coated or uncoated and can be used in structural materials wherein the thermoplastic is of substantial thickness resulting in structural stiffness.

Abstract: Several methods of using dyes within polymers and specifically in packaging materials are disclosed. These dyes respond to specific stimuli and indicate exposure to stimuli by a change or shift in the frequencies of light which they adsorb. The stimuli include temperature, radiation, chemicals (e.g. H.sub.2 O, CO.sub.2, NO.sub.2, ethylene, and SO.sub.2), and tensile or compressive stress. Within packaging materials (or affixed thereto as a label, decal or tag) these dyes could indicate spoilage or the possibility of spoilage, that the product has been irradiated, or that the product has been exposed to an undesirably high or low temperature. Many of the shifts in absorption frequencies result in visible color change which a consumer could quickly identify. The tensile or compressive stress sensitive dyes could indicate whether common opposing interlocking polymeric strips used to seal plastic bags have been effectively interlocked to seal the bags.

Abstract: A flexible film and flexible food storage bag for packaging produce such as vegetables and fruits wherein the film or bag has plurality of microholes specifically designed to allow the produce to breath in a controlled rate such that localized condensation and weight loss is minimized, which in turn reduces microbial (bacteria and mold) growth and reduces produce mushiness (softness) respectively.

Abstract: A method of packaging meat emulsion in a flexible thermoplastic bag, wherein the bag has dispersed on its insides, prior to insertion of the meat emulsion into the bag, additives such as liquid colorant or liquid smoke, via a squeeze roller and backing plate (or two squeeze rollers), is shown. An apparatus for dispersing the additives via a squeeze roller and backing plate (or two squeeze rollers) is also shown.

Abstract: A method of dry curing ham to prepare dry cured country ham by the steps of: treating a ham to displace residual blood and other fluids from the ham body; pre-salting the ham while mechanically abrading the skin portion thereof; applying a full curing agent to the ham; packaging the ham in a sealed vacuum pouch; maintaining the sealed ham under vacuum conditions for a time period sufficient to effect expression of residual fluids and blood from the ham body; opening the packaged ham to the atmosphere; subjecting the packaged ham to a chilled temperature over a period of time sufficient for the salt to enter the ham; drying the ham on a drying rack and then aging the ham.

Abstract: An improve heat-sealable cook-in package for meat products capable of providing excellent adherence with minimal purge loss comprised of interfacing sealable wall portions the interfacing layers of which consist of a high strength, high shrink, low melt index ethylene acid copolymer for adhering contact with the product and itself.

Abstract: A polymer blend composition comprising:(a) from 0.5 to 99 percent by weight, based on the total weight of (a), (b), and (c), of an aliphatic .alpha.-olefin homopolymer or interpolymer, or an interpolymer of an .alpha.-olefin and a non-aromatic monomer interpolymerizable therewith;(b) from 0.5 to 99 percent by weight, based on the total weight of (a), (b), and (c), of a homopolymer or interpolymer of monovinylidene aromatic monomers, or an interpolymer of monovinylidene aromatic monomer and a monomer interpolymerizable therewith other than an aliphatic .alpha.-olefin; and(c) from 0.5 to 99 percent by weight, based on the total weight of (a), (b), and (c), of a substantially random interpolymer comprising an .alpha.-olefin and a vinylidene aromatic monomer.

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 method of packaging a food product employing a tray having side walls defining a cavity in an outwardly directed flange extending around the perimeter of the tray, the flange being adapted to receive a pair of membranes to enclose the tray. The lower membrane is the more permeable of the two. It may be attached to a first surface of the flange. The second membrane is attached to a second outer surface of the flange without direct connection except through the tray to the more permeable membrane. The two connection surfaces may be separated by a depression to facilitate the cutting away of the material forming the more permeable membrane in a continuous manufacturing process. With the less permeable membrane in place, a desired gaseous environment may be maintained within the package. When it is desired to change the gaseous environment, the upper less permeable membrane may be peeled away allowing gaseous communication through the lower more permeable membrane.

Abstract: Food products, especially fresh food products such as retail-cut red meat, vegetables and fruits, are packaged with a film having at least one film layer comprising a substantially linear ethylene polymer, preferably a polymer comprising ethylene and at least one .alpha.-olefin comonomer, e.g. 1-octene. The ethylene polymers used in the construction of the film structures used in this invention are prepared by constrained geometry catalyst technology. The film structures can be either mono- or multilayered, oriented or nonoriented, oxygen permeable or impermeable, and prepared by any conventional technique. The food products can be packaged by any conventional method, e.g. stretch overwrap, shrink, vacuum skin, on vacuum forming.

Abstract: A wrapping material comprising a sheet of material such as paper, cellophane, foil, or man-made organic polymer film and a cling material such as polyethylene secured to a portion of the sheet of material. The cling material connects to the sheet of material and/or itself as the wrapping material is wrapped about an item thereby securing the sheet of material about the item. A method of wrapping an item such as a floral arrangement, Easter basket or a gift container by wrapping the item with the wrapping material.

Abstract: A process is provided for packaging a product, particularly one with sharp protrusions or discrete fragile regions. The process includes the steps of applying a polymeric material to an exterior surface of an outer packaging container, in the region covering sharp protrusions, thereby providing a protective cushion against rupture or tearing of the container surrounding the product during shipping and storage. The liquified polymeric composition containing a microcrystalline wax is applied at a point-of-contact temperature between about 75.degree. F. and about 160.degree. F.; the applied material is then allowed to solidify in the form of a flexible resilient coating. The polymeric material used in the process consists essentially of a polymer, a synthetic or naturally occurring tackifying resin, a microcrystalline wax, and an antioxidant stabilizer.

Abstract: A method for packaging a product includes the steps of providing a composite film including a non-barrier layer and a peelable barrier layer; providing a bottom web having the product supported thereon; removing a strip of the non-barrier layer from an edge of the composite film so as to provide an extending portion of the barrier layer which extends beyond the non-barrier layer; and sealing the composite film over the product to the bottom web so that the non-barrier layer overwraps the product and is sealed to the bottom web wherein the extending portion of the barrier layer forms a pull tab for peeling the barrier layer from the non-barrier layer.

Abstract: A method for shrink packaging bone-in food masses such as meat cuts is disclosed, A patch bag comprising a thin-walled heat shrinkable thermoplastic film bag and a thick-walled non-heat shrinkable thermoplastic film patch having its inner surface bonded to the bag outer surface is used. Both surfaces have high energy as the sole bonding means and the patch-bag bond strength increases during heat shrinking around the meat mass such that the bag portion adhered to the patch shrinks less than the rest of the bag.

Abstract: An article for storing fruits and vegetables (10) is formed from a sheet of mesh material (20) which has two edges (22) placed next to one another to form a tubular bag. The ends of elastic strips (24) parallely affixed along the length of the sheet (20) are joined to form rings creating pockets (26) in the bag.

Abstract: An extruded film article such as a bag comprises a blend of a thermoplastic polymer such as ethylene vinyl acetate and an olefinic oxide polymer such as poly (ethylene oxide), with a modifier such as liquid smoke absorbed in the blend. The modifier is transferable from the film to a receiving surface such as a food body in fluid transfer relationship with the film.

Abstract: The present invention relates generally to compositions of polyalkylene imine ("PAI"), particularly polyethylene imine ("PEI") and polyester polymer(s) (including copolymers and derivatives thereof); such compositions can be used in producing films or devices which are capable of scavenging unwanted aldehydes. More specifically, the preferred compositions of the present invention comprise a PAI substantially discontinuous phase and a polyester or copolyester substantially continuous phase in a weight ratio of PAI to polyester polymer of about 0.001-30:100 which optionally also includes a binding agent.

Abstract: Dual state packaging may be implemented with a tray having a peripheral flange adapted to receive a pair of membranes to enclose the tray. The lower membrane is the more permeable of the two. It may be attached to a first surface of the flange. The second membrane is attached to a second outer surface of the flange without direct connection except through the tray to the more permeable membrane. The two connection surfaces may be separated by a depression to facilitate the cutting away of the material forming the more permeable membrane in a continuous manufacturing process. With the less permeable membrane in place, a desired gaseous environment may be maintained within the package. When it is desired to change the gaseous environment, the upper less permeable membrane may be peeled away allowing gaseous communication through the lower more permeable membrane.

Abstract: A method of packaging a food product employing a tray having sidewalls defining a cavity and an outwardly directed flange extending around the perimeter of the tray, the flange being adapted to receive a pair of membranes to enclose the tray. The lower membrane is the more permeable of the two. It may be attached to a first surface of the flange. The second membrane is attached to a second outer surface of the flange without direct connection except through the tray to the more permeable membrane. The two connection surfaces may be separated by a depression to facilitate the cutting away of the material forming the more permeable membrane in a continuous manufacturing process. With the less permeable membrane in place, a desired gaseous environment may be maintained within the package. When it is desired to change the gaseous environment, the upper less permeable membrane may be peeled away allowing gaseous communication through the lower more permeable membrane.

Abstract: The present invention provides a composition for absorbing ethylene and other unsaturated compounds. The composition comprises electron-deficient dienes or trienes incorporated in an ethylene-permeable substrate. In a preferred form the composition comprises tetrazine dicarboxyoctyl ester in an ethylene-permeable, hydrophobic polymeric substrate. In a preferred form the composition is cast as a thin film suitable for wrapping and/or packaging. The present invention also provides a method of retarding the ripening or senescence of fruit and other plant material comprising confining the fruit or plant material in an ambient atmosphere subject to the ethylene-absorbing action of a composition comprising an electron-deficient diene or triene incorporated in an ethylene-permeable substrate.

Abstract: A meat product package including an enclosing film having an EVA-containing inside surface and an in situ aqueous medium-cooked meat product in adhering relation to the film inside surface as the meat contacting and adhering surface. Starch particles are preferably dispersed across the meat contacting surface which has been both irradiated and subjected to corona treatment. A method for corona treating a thermoplastic tube inside surface in which small particles within the flat tube separate opposite surfaces providing voids, and the electric discharge crosses the flat tube through the voids.

Abstract: A shirred tubular thermoplastic casing article of an ethylene polymer film with a substantially mineral oil-free liquid lubricating coating on the outside surface of the casing, and in contact with the ethylene polymer film, with preferred coatings being polyhydric alcohols such as 1, 2 propylene glycol or glycerine in water, or an aqueous dispersion of lecithin, and a method of manufacturing the article and method for making a processed foodstuff using the article.

Abstract: An article for shrink packaging bone-in food masses such as meat cuts comprising a thin-walled heat shrinkable thermoplastic film bag and a thick-walled nonheat shrinkable thermoplastic film patch having its inner surface bonded to the bag outer surface. Both surfaces have high energy as the sole bonding means and the patch-bag bond strength increases during heat shrinking around the meat mass such that the bag portion adhered to the patch shrinks less than the rest of the bag.

Abstract: A process is disclosed for packaging fresh vegetables in water. The process includes washing the vegetables, dipping them in a chlorine bath and placing them in bags. Then, water that has been irradiated by ultraviolet light, to reduce the number of bacteria colonies, is added to the vegetables. The bags are then sealed and stored.

Abstract: The invention provides plastic material for wrapping or carrying food such as meat and vegetables without causing propagation of bacteria and germs.The plastic material includes: a synthetic resin; and carbon fibers which are grown on fine powder of a refractory metal or a derivative thereof by thermolysis of hydrocarbons or vapor growth and plated with a metal laminate. A synthetic resin having sufficient flexibility is used as a base thereof when the plastic material is applied to a wrapping film, whereas a solid and tough synthetic resin is used when the plastic material is applied to a food-carrying member like a container or a tray. The metal laminate of the material gives excellent germicidal power to the material, and the ordered graphite structure of the carbon fibers gives sufficient strength to the material.

Abstract: Food may be packaged and preserved for extended periods using intelligent polymers formed into food containers which have specific and variable gas permeabilities. The polymers used in forming the food packages are intelligent in that they have permeabilities which may be radically and reversibly changed by relatively small changes in temperature. By using different types and formulations of polymers and various temperatures, it is possible to create an environment within the food package which adjusts to the respiration of the food so as to best preserve the color, quality and/or shelf life of the food. The polymers are side-chain crystallizable polymers designed and formulated so as to provide a material which is substantially impermeable to a gas such as oxygen, carbon dioxide or water vapor at a temperature below a given phase transition point and permeable to the same gas at a temperature above that point.

Abstract: A method of preparing a rosin baked potato by wrapping a whole potato in a wrapper formed from a rosin impregnated cellulosic substrate laminated to a flexible sheet and having perforations provided to allow steam to vent as the potato is baked in a heating apparatus.

Abstract: The present invention provides a plastic packaging for fresh fruit, vegetables and cut flowers. The film comprises 1 to 10% Activated Earth incorporated in polyethylene. The Activated Earth modifies the gas permeabilities of the film so that it interacts with the metabolic activity of the fresh produce modifying the atmosphere around it. It does this by modifying the permeability of the film to the various atmospheric gases. The Activated Earth is characterized by its predominantly porous aluminium/silicate composition, a pore diameter of 50,000 Angstroms, a specific surface of 0.6 m.sup.2 /gm and a specific gravity of 2.3.

Abstract: A multi-layer container suitable for use in microwave cooking of food comprising a substrate layer of a thermoplastic polymer that is not suitable for contact with foods or hot foods, and an inner protective layer designed to contact the food, said inner layer comprising a blend of a styrene/maleic anhydride copolymer and a polymer selected from the group consisting of polystyrene, rubber modified polystyrene, polymethyl methacrylate, rubber modified polymethyl methacrylate, polypropylene, and mixtures thereof.

Abstract: A molded product for colored food, comprising (A) 0.01 to 1 part by weight of a hindered amine type light stabilizer and (B) 0.01 to 0.5 part by weight of an aromatic phosphite type and/or an aromatic phosphonite type antioxidant formulated per 100 parts by weight of a polyolefin containing substantially no phenol type antioxidant is disclosed.The molded product for colored food made of a polyolefin and having the composition of the present invention undergoes no discoloration even when contacted with a colored food for a long time and is also excellent in odor characteristic, mechanical characteristics and stability, etc., and therefore excellent as molded product for colored food, particularly sealed vessel, vessel for microwave oven heating.

Abstract: Free, unbound water is removed from cooked meat by contacting the meat with a water-absorbing material. The treated cooked meat, from which water and the water-absorbing material are removed, is then packaged.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.

Abstract: Free, unbound water is removed from cooked meat by treating the meat with a water-absorbing material. The treated cooked meat from which water has been removed is then packaged.

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.