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: The present invention relates to a packaging sheet for perishable goods which is mixed with coral sand. The packaging sheet with coral sand exhibits an excellent freshness-keeping effect for perishable goods when such goods are packaged in the sheet, due to the functions of the coral sand contained in the sheet.

Abstract: A food packaging material that has a plurality of porous polymeric beads impregnated with an anti-oxidant, or oxygen scavenger compound.

Abstract: An improved microwavable package of laminar construction, having its inner layer constructed of a film whose inherent seal strength is sufficiently high that the inside of the package need not have extraneous reinforcement to maintain its integrity filling, storage, distribution and cooking. The microwavable package is ventable and easily opened by virture of a strip of heat sealable adhesive coated along its top edge immediately inside the opening of the bag and having a seal strength less than that of the package formed seals, to mask the package's normal seal strength.

Abstract: A flexible multilayer film tube has an inner layer comprising a blend of thermoplastic polymer and starch particles in protruding relationship with the inside surface which, after oxidation, develops improved meat adhesion during in situ cooking.

Abstract: A container for storage of fruits or vegetables wherein the optimum environment, i.e., the optimum carbon dioxide to oxygen ratio, for the storage of said fruits or vegetable can be attained and maintained, thereby retarding maturation and spoilage thereof. The environment is controlled by providing a resin-coated nonwoven panel of limited carbon dioxide and oxygen permeability on an otherwise substantially impermeable container. The size of this panel is a function of its permeability, the amount and respiration rate of the contents, and the ratio of carbon dioxide of oxygen desired.

Abstract: A method for determining and controlling the proper modified or unmodified atmosphere packaging for cut or uncut respiring perishables such as cauliflower, lettuce and broccoli includes the steps of determining the respiration rate of the respiring perishable, preparing a plurality of packages containing the respiring perishable with each package having a different permeant factor, determining a value called atmosphere quotient for each of the packages according to this formula: atmosphere quotient equals permeant factor divided by respiration rate; subjecting each of the packages to known conditions of temperature and pressure over a known period of time and correlating the subjective and objective indicia of quality, appearance and marketability of the respiring perishable from each package to the atmosphere quotient values determined according to the foregoing formula, and then varying one or more of the values of the components that affect permeant factor to achieve and maintain the optimum value or range

Abstract: The absorbent package of this invention includes a mono-layer, flexible, nonwoven fibrous web, heat sealed to itself and an absorbent sealed within the fibrous web. The fibrous web is permeable to both gas and water. The fibrous web includes a first phase and a second phase. The first phase includes long cellulosic fibers which comprises from about 65 to about 70% of the overall fibrous web. The second phase includes synthetic and thermoplastic fibers which comprise from about 30 to about 35% of the overall fibrous web. The fibrous web further includes a plurality of pores with tortuously configured pore channels. The pores have a pore size range from a high of about 0.00466 microns to a low of about 0.00099 microns to provide absolute containment of the absorbent within the package.

Abstract: A storage receptacle provided with a receptacle body opened on its upper side, a covering member for covering the opening portion of the receptacle body and a permeable film member having a permeability to gases and a moisture permeability from 1500 to 3500 g/m.sup.2 .multidot.24 hr and formed at least on a portion of the receptacle body or covering member.

Abstract: A package of shrunken heat-shrinkable flexible film conformed to a contained food product has no gap or virtually no gap between the food product and the shrunken film. Prior to heat shrinking, the package is subjected to non-ionizing radiation.

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

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

Abstract: A method of providing oxygen barrier properties to a retorted container is described. A retort container is filled with a product sensitive to spoilage from oxygen contact, such as certain food. The filled container is heat sealed closed, retorted, and then enclosed with a oxygen barrier material.

Abstract: Foodstuff items to be cooked, e.g., meats and boned poultry, are bound or wrapped in fibrous silicone elastomeric bindings, e.g., ties or nets, to maintain structural integrity during cooking. After cooking, such bindings have not decomposed, are not adhered to the foodstuff item, and have retained their elasticity.

Abstract: Disclosed is a food preserving method comprising the steps of: adding to the food plant extracts containing flavonoids and/or polyphenols; wrapping the food with a food wrapping material which is capable of radiating far infrared rays and absorbing ethylene gas; and keeping the wrapped food at a relatively low temperature. The far infrared radiating ceramic causes the activation of the enzyme in the food; elimination of ethylene gas and other undesired gas from the food; and sterilization of the food. The plant extract applied to the food prevents the oxidation of the food. The cooperative effect of the wrapping material and the plant extract applied to the food assures that discoloration, appearance of oil or fat on the food surface, water dripping and degradation of taste are prevented for an elongated period.

Abstract: A flexible laminate film for packaging hygroscopic products, including foods, is disclosed in which the packaged contents do not adhere or stick to the inner surface of the package. The inner layer of the package laminate provides the anti-stick characteristic of the package and comprises a polystyrene foam.

Abstract: A container comprising an uniaxially oriented, polyolefin film, which film is prepared by melt blending a mixture of a polyolefin, an inert filler, a processing aid such as calcium stearate, and optionally a stabilizer, maintaining the moisture level in the melt blend below 700 ppm, casting a film, and uniaxially stretching the film at least about 2 times its original casting dimensions in one direction until the film has a sufficient number of elongated, narrow shaped, microporous voids in order to create a CO.sub.2 and O.sub.2 permeance in the range of 5,000 to 10,000,000 cc/100.sup.2 - atm - day. Such a film is used in a controlled atmosphere packaging container as a panel in a window for a controlled flow or flux of CO.sub.2 and O.sub.2 through its wall in an otherwise gas impermeable container.

Abstract: A cooked meat product is prepared using a tube of multilayer film comprising at least three layers including an inner layer with an inner surface, the latter comprising EVA with starch particles dispersed across the inner surface and integral therewith, the starch particle-containing EVA layer being irradiated. Uncooked meat is stuffed in the tube and during cooking the meat outer surface adheres to the tube inner surface.

Abstract: A mass of cheese which is not mature or only slightly mature, and excluding processed cheese, is provided with a semi-permeable outer envelope wherein the envelope is a food gel selected to regulate the exchange of elements such as enzymes, ions, gas, salts and amino acids between the interior and exterior of the mass of cheese for the purpose of obtaining controlled maturing of the cheese product and prolonging its life.

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: A multi-layer highly moisture and gas permeable packaging film comprising a core layer of a butadiene-styrene copolymer with a styrene content of 60 to 80% by weight and at least two outer layers having heat sealable and gas permeability properties.

Abstract: Raw meat for ham, roast pork and sausage is wound or wrapped with member in the form of string or net made of thermoplastic resin such as polyvinylidene chloride which has been processed to possess heat contraction property. In heating process of the meat such as boiling or smoking, the string or netlike member contracts by heating to strongly fasten the heated meat so that the form of the processed meat is arranged.

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

Abstract: Disclosed herein is a smokable food-packaging film comprising:at least one layer of a mixture of 50 to 80 wt % polyamide having a melting point of 120.degree. to 210.degree. C. and a recrystallization temperature of not lower than 50.degree. C. and 20 to 50 wt % .alpha.-olefin - vinyl alcohol copolymer, said film having properties of an initial stress of not higher than 0.6 Kg/mm.sup.2 at a 25% elongation, a transmission to 50% concentration of methanol of not less than 200 g/m.sup.2.day.atm at a temperature of 60.degree. C. and a relative humidity of 0%, and an oxygen gas-transmission of not more than 50 cc/m.sup.2.day.atm at a temperature of 30.degree. C. and a relative humidity of 60%, and the thickness of said film being 20 to 60 .mu.m.

Abstract: A container providing controlled atmospheric storage of fresh fruits and vegetables to improve retention of product freshness by adjusting the carbon dioxide to oxygen ratio, for the storage of said fruits or vegetable can be attained and maintained, thereby retarding premature maturation and spoilage. The environment is controlled by providing a microporous membrane panel of limited carbon dioxide and oxygen permeability on an otherwise substantially impermeable container. The size of this area is a function of its permeability, the amount and respiration rate of the contents, and the ratio of carbon dioxide to oxygen desired.

Abstract: Organotin stabilizer compositions containing more than 5 percent by weight of monoalkyl tin derivatives of mercaptoacetic acid esters, such as mono-n-octyltin-S,S',S"-tris(isooctyl mercaptoacetate), are useful as food-grade stabilizers for vinyl halide polymers.

Abstract: A good quality loose curd blue cheese product is prepared by a novel in-package ripening process. Inoculated raw cheese curds sealed in semi-permeable polymer film packaging will cure in 10 to 14 days to provide an economical blue cheese substitute which can be delivered to the customer without further processing or packaging.

Abstract: An improved package and method of packaging, including an oil-containing product, includes a multiple layer packaging sheet material which has reduced sensitivity to cockling. The multiple layer sheet material includes a layer which is susceptible to being swelled when in contact with oil, giving a cockled appearance. With reference to the package structure, the sheet material also includes a layer which impedes penetration of oil, the impeding layer being between the oil-containing product and the layer which is susceptible to being swelled when in contact with oil. The impeding layer comprises polypropylene.

Abstract: Composition adapted to form, on quiescent freezing, a flavored slush snack in the form of a homogeneous combination of large shale ice crystals, smaller ice crystals and flavored syrup, the composition having, by weight, 22-33% dextrose, 1-5% fructose, an edible acide preservative, and water. Preferred embodiments include xanthan gum, sorbitol and fruit juice. The composition is preferably packaged in a flexible container having low oxygen and water vapor transmission characteristics.

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: A meat product package comprising an enclosing multilayer film having an inner layer and an insitu aqueous medium-cooked meat product in adhering relation to the inner layer inner surface, the latter comprising EVA with starch particles dispersed across the inner surface and integral therewith, the starch particle-containing EVA layer being irradiated.

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 sealable container (20) includes an inner wall (24) formed of a semipermeable sheet material and shaped into an inner bag (30), an outer wall (26) formed of a gas impermeable sheet material and shaped as an outer bag (32), with a gas space (28) therebetween. A product, e.g. ground coffee (22), is heat sealed under vacuum in the inner bag (30) and gas is introduced into the gas space (28) via openings (56) in the outer bag (32). The container is then heat sealed again to isolate the openings (56) from the gas space (28), to prevent ambient air from gaining ingress to the product. The finished package has a smooth exterior appearance.

Abstract: The shelf life of vegetables such as raw celery can be substantially increased by subjecting the raw celery to a process including selecting a portion of the celery that has characteristic chemical and physiological properties found in petioles of market mature celery, (b) slicing the celery to minimize bruising and tissue damage caused by tearing and compression, (c) treating the cut celery with water, (d) drying the surface of the cut celery, and (e) placing the pieces of celery in a sealed container to prevent microbial recontamination and maintain the celery in a viable condition.

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: Disclosed are edible film coating compositions of low moisture permeability and their methods of preparation. The compositions comprise cross-linked, refined shellac and hydroxypropyl cellulose (HPC) in a weight ratio of 1:0.001 to 1:2. Highly preferred compositions additionally comprise mono- or di-carboxylic acid adducts such as adipic, succinic, lauric, or stearic acids in a weight ratio of acid to combined weight of shellac and cellulose of 1:33 to 1:10. In the preferred method of preparing, the shellac is cross-linked in a dry, molten mixture with the HPC by heating at 130.degree. to 175.degree. C. for 2 to 15 minutes. The coating compound while molten is dissolved in a food grade solvent, applied to a substrate, and dried. The coating compositions are particularly useful as a moisture barrier in composite food articles having phases in contact which differ substantially in water activity. Effective films range from 0.1 to 5 mils in thickness.

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

Abstract: 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: A packaging film which is permeable to smoke constituents is made from a thermoplastic copolyester. The copolyester is built up of recurrent long-chain and short-chain ester units which are joined head-to-tail through ester bonds, the long-chain ester units corresponding to the formula ##STR1## and the short-chain ester units to the formula: ##STR2## where R.sub.1 is a divalent radical remaining after removal of the terminal hydroxyl groups from a poly(alkylene oxide) glycol having a molecular weight in the range of 600 to 6000 and a carbon to oxygen ratio of 2.0 to 2.7; R.sub.2 is a divalent radical remaining after removal of the hydroxyl groups from a diol having a molecular weight not higher than 250; R.sub.3 is a divalent radical remaining after removal of the carboxylic acid groups from a dicarboxylic acid. Said long-chain ester units amount to 20 to 60% by weight of the copolyester and at least 70% of the R.sub.3 groups are 1,4-phenylene radicals. The phenol number of the film, expressed in mg per m.

Abstract: A carcass shroud is formed from a liquid water porous hydrophobic and oleophilic polyolefin sheet. Preferably, the sheet is a spun-bonded fabric, such as spun-bonded polypropylene or a perforated polyolefin film having liquid water porosity. Preferably, a surfactant is dispersed throughout the shroud fabric or coated onto the film. Sodium chloride may also be dispersed in the shroud or onto the shroud surface. Such a carcass shroud can be applied to a carcass in a dry state, i.e., without being wetted with brine prior to application. The porous nature of the sheet or film allows liquid water to pass through while the oleophilic nature of the material causes it to hug tightly to the warm fat of the carcass. The salt acts to bleach the surface of the carcass and the surfactant acts to draw blood from the carcass, substantially enhancing its appearance. After cooling, the shroud readily releases from the carcass and does not leave fibrous contamination, as do known shrouds.

Abstract: A packaging film which is permeable to smoke constituents is made from a thermoplastic copolyester. The copolyester is built up of recurrent long-chain and short-chain ester units which are joined head-to-tail through ester bonds, the long-chain ester units corresponding to the formula ##STR1## and the short-chain ester units to the formula: ##STR2## where R.sub.1 is a divalent radical remaining after removal of the terminal hydroxyl groups from a poly(alkylene oxide) glycol having a molecular weight in the range of 600 to 6000 and a carbon to oxygen ratio of 2,0 to 2,7; R.sub.2 is a divalent radical remaining after removal of the hydroxyl groups from a diol having a molecular weight not higher than 250; R.sub.3 is a divalent radical remaining after removal of the carboxylic acid groups from a dicarboxylic acid. Said long-chain ester units amount to 20 to 60% by weight of the copolyester and at least 70% of the R.sub.3 groups are 1,4-phenylene radicals. The phenol number of the film, expressed in mg per m.

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: 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: An improved package, including an oil-containing product, includes a multiple layer packaging sheet material which has reduced sensitivity to cockling. The multiple layer sheet material includes a layer which is susceptible to being swelled when in contact with oil, giving a cockled appearance. With reference to the package structure, the sheet material also includes a layer which impedes penetration of oil, the impeding layer being between the oil-containing product and the layer which is susceptible to being swelled when in contact with oil. The impeding layer comprises polypropylene.

Abstract: A baking and cooking tray sheet comprises a base stock of neutral paper or cardboard weighing 150 to 500 g/m.sup.2 on the dry basis, and a barrier layer provided thereon and composed mainly of a polyvinyl alcohol and/or starch and a water-resisting agent. A coating layer of silicone resin is further applied on the barrier layer. The tray sheet should have a water vapor permeability of greater than 100 g/m.sup.2 for 24 hours and an air permeability of greater than 5,000 seconds. The tray sheet is prepared by the steps of coating one or both sides of the base stock with a coating liquid composed mainly of a polyvinyl alcohol and/or starch and a water-resisting agent, followed by drying, and of applying one side of the resultant sheet with a coating liquid of silicone resin, followed by drying.

Abstract: The present invention relates to thermoplastic films such as polypropylene and more particularly to bi-axially oriented polypropylene which are characterized by having excellent anti-static properties and good resistance to the transmission of oxygen and moisture vapor. These properties are achieved by the application of a thin primer layer containing poly (ethylenimine) to corona discharge treated oriented polypropylene film followed by the application of an aqueous dispersion of a vinylidene chloride multipolymer containing a water soluble polyol such as a low molecular weight glycol or a poly (ethylene oxide) adduct of a nonpolar molecule.

Abstract: A controlled atmosphere package for retarding the ripening rate of fruits and vegetables is formed from the combination of a sealed enclosure and a packet for the package interior which contains chemical agents capable of absorbing moisture and carbon dioxide from the package environment so as to prevent mold growth or other respiratory injury to the product. Absorption of carbon dioxide and water vapor lowers the pressure inside the package and produces a driving force which allows the entry of sufficient air into the package from the surrounding ambient atmosphere to prevent anaerobic respiration and low oxygen injury to the produce.

Abstract: Vinyl chloride polymers suitable for use in food packaging materials are stabilized against discoloration and embrittlement resulting from exposure to heat using mono-n-octyltin compounds of the general formula H.sub.17 C.sub.8 Sn(SCH.sub.2 COOR').sub.3, wherein R' represents an alkyl radical containing eight carbon atoms.