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: Apparatus for storing produce under controlled conditions embodied in a transport container (5) for maintaining produce under controlled conditions during transportation. Nitrogen-rich gas and carbon dioxide gas are supplied to the container when required by a compact and efficient system wherein the nitrogen gas is generated from the ambient air surrounding the container using an air splitter (35) and the carbon-dioxide is generated from a store of dry-ice (40).

Abstract: For drying or ripening foodstuffs with unsaturated air, the surrounding air and the exhaust air are mixed in a proportion such that the degree of humidity of the inlet air is obtained with a minimum consumption of energy. A cooler (21), a heater (22) and a fan (29) are provided in the inlet air duct (20). A linking duct (35) extends from the exhaust air duct (32) to the inlet air duct (20). All three ducts contain individually adjustable butterfly valves (30), a second fan (33) being arranged in the exhaust air duct (32) before the branching off point of the linking duct (35). Temperature and humidity measuring sensors (38,39) for the surrounding air and the outer air determine the proportion of their mixture, exclusively aimed at ensuring the desired relative humidity of the inlet air. Preferably the exhaust air duct (32) has a second cooler (34), and the quantity of heat gain in each cooler (21,34) is used to heat the inlet air when its relative humidity has to be changed.

Abstract: A first activating material with pores having alkali-ionization promoting function and a process for the preparation thereof, the material comprises animal bone material which is calcined so that the water content is below several wt. percent and is pulverized or powdered into a chipped, granular or powdery state. A second activating material and a process for the preparation thereof, the second activating material comprises the first activating material as well as a magnetic clay powder, both being kneaded, solidified and calcined. A first flocculating agent comprises a solution of the first activating material in sulfuric acid or hydrochloric acid. A second flocculating agent and a process for the preparation of the second flocculating agent which comprises a homogeneous composition comprising the second flocculating agent and a metal solution of a mixture of copper with iron or zinc in sulfuric acid or hydrochloric acid.

Abstract: A chamber and a method for subjecting produce such as bananas to a controlled atmosphere is disclosed. The chamber has an end wall and produce is loaded into the chamber in two rows. A lower tier stack of produce rests on the floor of the chamber while an upper tier stack is supported above the lower tier stack by a frame structure. An atmosphere circulating space is provided at each side of the chamber between the stacks, and the spacing of the rows provides an upper intersitial volume and a lower intersitial volume. Sealing device seals the upper and lower intersitial volumes from each other while further sealing device in the form of two blinds seals the upper and lower intersitial volumes from the atmosphereic circulating space. A controlled atmosphere is caused to flow across the produce from the atmosphere circulating space into the intersitial volumes or in the reverse direction.

Abstract: Food stuffs are sterilized in a processing room, packing receptacles or a refrigerator with the aid of a mixture of ozone gas and carbon dioxide gas and/or nitrogen gas. Packing receptacles are sealed after they have been filled up with the mixture. Equipments comprise a gas feed apparatus for feeding the mixture into the processing room or refrigerator and a gas control device for maintaining a fixed mixing ratio of ozone gas to carbon dioxide gas and/or nitrogen gas.

Abstract: A procedure for processing meat to tenderize it and/or improve its texture and its appearance during storage or preservation, characterized by the steps of introducing the meat into an enclosure, placing it under vacuum, pressurizing it to a pressure above atmospheric pressure with a compressed gas, which is preferably sterile, and then returning the enclosure to atmospheric pressure.

Abstract: A method of transporting a quantity of a comestible which may be subject to degradation as a result of respiration during transportation, comprising the steps of: (a) sealing or substantially sealing said quantity of the respiring comestible within a container as hereinbefore described sufficiently to ensure that less oxygen of the ambient air can diffuse into the container than is required for full respiration by the respiring comestible, flushing the container with an oxygen low or oxygen free gas so as to provide a reduced oxygen level in the sealed or substantially sealed container, such flushing occurring before, during and/or after said sealing or substantial sealing, and (b) transporting the container with the respiring comestible therein while (i) monitoring the oxygen level within said container and automatically adjusting the oxygen level as necessary by a positive infusion of ambient air into the container in response to such monitoring towards an optimum or predetermined value or range of values a

Abstract: A method of controlling the cooling in green cheese blocks wherein the blocks are rectangular and are placed in identically oriented layers in a rigid rectangular container and wherein the dimensions of the blocks and the interior of the container are directly related so that the blocks can be placed in each layer so as to completely occupy the area provided for the layer and so that a corresponding surface of each block will be free of contact with adjacent blocks and then directing cooling onto the said corresponding surfaces.

Abstract: A gas mixture comprising carbon dioxide, oxygen and argon is provided to extend the shelf life of sea-food products and fish from 15 to 21 days at the storage temperature of 4.degree.0 C.Comparison is made with similar mixtures comprising nitrogen in lieu of argon which shows the unexpected results obtained with the mixtures of the invention.

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: The present invention is concerned with preparing and preserving fresh stuffed pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 33%, conditioning the uniform blend by compacting same into a sheet having thickness of at least 0.04 inches; preparing a filled mix for the dough; feeding the conditioned dough and filling mix to "filling" machine to produce a filled pasta; pasteurizing the filled pasta by subjecting it to steam; cooling the pasteurized filled pasta to a temperature between 30.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

Abstract: The present invention is concerned with preparing and preserving fresh pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 30%, conditioning the uniform blend by compacting same into a dough sheet having thickness of at least 0.03 inches; cutting the dough into its desired shape or form; subjecting the cut dough to dry heat to partially dry its external surface; pasteurizing the dough by subjecting it to steam; cooling the pasteurized dough to a temperature between 30.degree. F. and 50.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.

Abstract: The present invention relates to a preservation method and preservation apparatus which are suitable for preserving perishable goods for a long period of time. A method of the present invention is characterized by removing from the refrigerating chamber such harmful aging substances as ethylene or volatile base nitrogen triethylamine which are released from the perishable goods being preserved in a refrigerating chamber and which cause additional maturation and aging. In order to realize this method, an apparatus of the present invention is characterized by comprising adsorption materials which have adsorptivity to adsorb these harmful aging substances and are disposed in the refrigerating chamber for preserving the perishable goods.

Abstract: A system for providing and delivering a preservative gas such as carbon dioxide to an enclosure such as a palletized container for a perishable food product such as strawberries includes a mechanism for accumulating and temporarily storing a predetermined desired quantity of the preservative gas in gaseous state; adjustable, timer-controlled mechanism for withdrawing a predetermined, desired volume of air or other gases from the enclosure; adjustable, timer-controlled means for directing and delivering a predetermined, desired quantity of the preservative gas from storage to the enclosure; and a mechanism for temporarily preventing operation of the mechanism for withdrawing gases from, and for directing gases to the enclosure while the storage means is filling with preservative gas.

Abstract: Different products are hermetically sealed in separate but integrally adjoining packages to form package pairs or what might be called "dual" packages. All of the packages are made from two continuous sheets of plastic packaging material, and the separate packages of each pair are differentially-conditioned by differential evacuation and/or gassing to different pressure levels. A continuous series of filled side-by-side containers formed from one sheet of packaging material is conveyed in two parallel rows into a sealing region where a cover sheet is laid over the containers to form packages. A group of the packages is stopped in the sealing region, and are clamped and partially sealed around the peripheries of the individual packages. The individual side-by-side units of the package pairs are differentially conditioned as to vacuum pressure or gas pressure or composition through aligned openings between adjacent containers in each of the parallel rows.

Abstract: The disclosure is related to a method and apparatus for controlling the ripening of fresh produce, particularly the ripening of fresh fruit such as bananas. The fresh produce is arranged into a palletized load which is inserted into a ripening chamber. The palletized load is arranged into two spaced rows, each of said rows including two vertically spaced tiers to maximize the total amount of produce to be processed for the given floor space of the ripening chamber. A low pressure plenum is formed between the two rows of palletized produce by sealing the space between the rows and the vertical space between the two tiers. A controlled fluid flow is introduced around the palletized produce load and fluid is exhausted from the low pressure plenum to create a pressure differential across the produce load such that the introduced fluid is forced to flow from the space around the produce load, uniformly through the produce load and into the low pressure plenum.

Abstract: A method and apparatus for producing a controlled atmosphere in an area. The method includes the intermittent removal of oxygen, carbon dioxide water vapor and ethylene from the area. An apparatus to practice the method is disclosed that includes a compressor to increase the pressure of the gases present which are then separated by diffusion across membranes.

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: Different products are hermetically sealed in separate but integrally adjoining packages to form package pairs or what might be called "dual" packages. All of the packages are made from two continuous sheets of plastic packaging material, and the separate packages of each pair are differentially-conditioned by differential evacuation and/or gassing to different pressure levels. A continuous series of filled side-by-side containers formed from one sheet of packaging material is conveyed in two parallel rows into a sealing region where a cover sheet is laid over the containers to form packages. A group of the packages is stopped in the sealing region, and are clamped and partially sealed around the peripheries of the individual packages. The individual side-by-side units of the package pairs are differentially conditioned as to vacuum pressure or gas pressure or composition through aligned openings between adjacent containers in each of the parallel rows.

Abstract: A floating lid is provided which enables the preparation of a beverage of uniform consistency which is retarded in its loss of volatile, oxidation and contamination. The floating lid is buoyant and has an aperture through which the beverage passes. The aperture is surrounded by upwardly-extending walls which form a chamber for the purpose of creating a hydrostatic head of beverage above the aperture.

Abstract: A sealed package for inhibiting the oxidation and spoilage of raw meat or fish, while maintaining the scarlet color of the raw meat or fish. This package comprises an impermeable vessel housing a deoxidant-CO.sub.2 generating agent composition together with the raw meat or fish. The deoxidant-CO.sub.2 generating agent composition is selected to generate CO.sub.2 gas immediately after the initiation of O.sub.2 absorption at the rate of 0.2 to 2 mols per mol of O.sub.2 absorbed.

Abstract: A chlorine generator for preserving fruits and vegetables includes a first layer of paper, a second layer of paper and a third layer of paper. The first and second layers of paper are made of a laja type paper having a weight of about 30 to 70 gr/m.sup.2. One surface of the first layer is coated with a plastic permeable film having a weight of about 5 to 25 gr/m.sup.2. Both surfaces of the second layer are coated with a plastic permeable film having a weight of about 5 to 25 gr/m.sup.2. The third layer is made of a kraft type paper weight about 40 to 80 gr/m.sup.2. The three layers are joined together by a thermal seal. Pockets are defined by the layers and the seals. Calcium hypochlorite is placed in the pockets. The kraft paper layer can be impregnated with a mixture including about 1 part calcium hypochlorite anhydrous, about 4 parts calcium sulphate, about 8 parts toluene and about 2 parts acrylic lacquer.

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: A method and means for transporting a quantity of comestibles (preferably at lowered temperatures) where at least continual monitoring of at least the oxygen level of the atmosphere to which the comestible is subjected is carried out. Preferably the carbon dioxide level is also monitored. Automatic adjustment of the oxygen content and carbon dioxide content in response to the monitoring is carried out using a positive infusion of ambient air and the scrubbing of the gas atmosphere to which the comestibles are subjected respectively.

Abstract: The hypobaric preservation of respiring plant matter without the step of humidifying the storage atmosphere by contacting it with a supplementary body of heated water is hereby disclosed, characterized by storage at controlled and correlated conditions of temperature, subatmospheric pressure, evacuation rate, air recirculation rate and air intake rate, and by the dependence of each set of correlated conditions upon the weight, respiration rate and type of plant matter. Expanded relatively dry atmospheric air is passed into and humid rarified air is withdrawn from the storage chamber at rates which maintain an optimal steady-state oxygen partial pressure for each type of respiring, oxygen-consuming plant matter, and a nearly saturated relative humidity sufficient to keep the temperature of the respiring, heat producing plant matter equal to or slightly higher than the temperature of the chamber walls and rarified air.

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: An improved packing more particularly for foodstuffs of the type composed of a receptacle sealingly closed by a removable lid and comprising therein a perforated separation wall in form of a grid disposed substantially in parallel to the bottom of said receptacle thereby to provide a two-section separation of the latter such that the upper compartment is reserved for lodging the foodstuff to be preserved, with the lower compartment being adapted to receive an absorbent material intended for absorbing the exsudate from said foodstuff, wherein there is provided on, or in, said absorbent material such material capable, under the effect of water from the exsudate, of releasing an inert gas in such quantity as to compensate for the loss of pressure within the receptacle on the one hand, and on the other hand, capable of creating such an atmosphere as to prevent formation of secondary noxious products, and compensating for the loss of some of the constitutive components of the foodstuff carried away with the exsuda

Abstract: An arrangement for storing or preserving perishables such as meat has a vessel with an open upper end. The vessel may be provided with a cooling system. The vessel has a projecting rim and a U-shaped carrier is placed on top of the vessel upside down so as to engage the rim. The carrier supports a plunger which may be moved up-and-down inside the vessel and may be clamped in any position. A jack is releasably mounted on the carrier and operates to move the plunger down in the vessel. Perishables such as slabs of meat are placed in the vessel to form a stack therein. Air spaces in the stack are minimized by placing the perishables in full surface-to-surface contact with one another and with the walls of the vessel. A cover is placed on the stack and the plunger is lowered onto the cover. The jack is operated to move the plunger downward and thereby pressurize the stack.

Abstract: The hypobaric preservation of non-respiring animal matter without the step of adding fresh air to the storage chamber, and without humidifying the storage atmosphere by contacting it with a supplementary body of heated water, is hereby disclosed, characterized by storage at a controlled temperature correlated to the type of animal matter, by a hypobaric pressure slightly less than the vapor pressure of water at said storage temperature, and by evacuation at a controlled rate correlated to the storage temperature and the weight of stored animal matter. The evacuation rate preferably is set to pump nearly saturated steam from the vacuum tank at a rate which exhausts an amount of water equal to about 1% of the initial weight of the animal matter each month.

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: An apparatus for preserving perishables fresh and long storage of corrosive material by filling the container with an inert gas and sealing the gas therein.

Abstract: A method for the continuous treatment of poultry carcasses. The poultry carcasses are successively singed, cooled, deboned, minced, shaped and packaged. Prior to singeing, the carcasses are injected with carbon dioxide snow to prevent the development of germs during singeing. The mincing, shaping and packaging steps are carried out in an enclosure in which carbon dioxide snow is introduced so that the temperature is maintained at about 0.degree. to -4.degree. C.

Abstract: Good color in fresh meat, fresh poultry, and fresh fish is established and maintained by subjecting such meat, poultry and fish to an atmosphere containing a low oxygen concentration to convert oxymyoglobin on the surface of the meat and poultry to reduced myoglobin, and both oxymyoglobin and oxyhemoglobin in fish to reduced myoglobin/hemoglobin, respectively, then subjecting the fresh meat, fresh poultry and fresh fish to a modified atmosphere containing a small amount of carbon monoxide to convert the reduced myoglobin to carboxymyoglobin to a depth of not more than about 0.375 inch below the surface of the meat and poultry, and to convert the reduced myoglobin/hemoglobin to reduced carboxymyoglobin/carboxyhemoglobin in the fish. The modified atmosphere is a new composition of matter.

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 oxygen absorbent composition mounted on a suitable carrier and adapted to be mounted in a closeable container for removing oxygen from the space within the container. The composition comprises iron particles and yeast, mixed together with some moisture.

Abstract: A storage and aging unit for meat and sausages includes a closed space for the meat and sausages and an air conditioning unit for circulating air in a closed cycle through the closed space. Inlet and outlet openings from the air conditioning unit are in direct communication with the closed space. A sterilizing unit is located within the air conditioning unit in the path of flow of the air between the inlet and outlet openings.

Abstract: A proofing apparatus for rising dough, comprising: an enclosure for containing the dough; a hot air supply inlet opening into the interior of the enclosure for causing the dough to rise; hot air ducting for connecting the hot air supply inlet opening directly to a hot air supply source; a hot air outlet opening from the interior of the enclosure; a probe for sensing the temperature in the interior of the enclosure; a control system responsive to the temperature sensing probe for regulating the inflow of the hot air through the hot air supply inlet in accordance with the temperature sensed by the temperature sensing probe; and a system for humidifying the interior of the enclosure. The proofing apparatus saves energy by using waste heat and obviates the need for a heat exchanger. The proofing environment can be accurately controlled. A process for rising dough in the proofing apparatus is also disclosed.

Abstract: A forced air convection oven for use by restaurants and delicatessens for cooking ribs and other meat products. Liquid smoke or other liquid flavoring agent is sucked from a container, is atomized and is sprayed into the cooking chamber of the oven to impart a desired flavor to the meat.

Abstract: A storage device for processed foods comprising a sealed storage chamber, an air passage provided in the storage chamber so as to extend along an inner surface thereof and having a suction port and a discharge port at upper and lower sections thereof, respectively, to permit the air to be circulated in the storage chamber, a fan provided in the air passage, an air heater provided in the storage chamber, a steam generator opened into the storage chamber, a temperature sensor and a humidity sensor provided in the storage chamber, and an electric circuit. The temperature in the storage chamber is regulated by the electric circuit to a predetermined level and thereby maintain the temperature therein substantially at a required level automatically. The humidity in the storage chamber is also regulated by the electric circuit to a predetermined level and thereby maintain the humidity therein substantially at a required level automatically.

Abstract: The gas generating device according to the invention comprises a basin-like main container containing a solid chemical reagent substance, and an auxiliary container, arranged at the interior of the main container, containing a liquid chemical reagent substance.The main container is closed at its top by a cover lid in such a manner as to permit the outflow of gas generated at its interior. The gas generating device is accomodated at the interior of a storage or transport receptacle formed by a stack of superposed crates of fruits or vegetables, enclosed in a gas-tight wrapping of suitable plastic sheet material.

Abstract: A process for baking food such as pizza pies for fast food operations comprises prebaking fresh pies to a predetermined time in a baking chamber, storing the prebaked pies in a holding chamber under a controlled temperature and humidity, which humidity being controlled by steam injection and finally baking the stored pies to completion at the peak demand. Said prebaking and final baking can be carried out by placing pies on a turntable of a turntable oven to travel for a fraction of a turn for prebaking and for the remainder of the turn for final baking.

Abstract: Food is packaged under a protective gas in synthetic containers having flexible lids. The sequence of the packaging steps is product filling, lid application, flushing with a protective gas, and sealing the lid. The flushing takes place wherein the lid is affixed to the container edge at at least one location, while one side of the lid is slightly lifted so that the protective gas can be blown therein.

Abstract: A method of storing processed fish and processed roe which comprises placing processed fish or processed roe in a gas impermeable packing bag or an airtight container together with an oxygen absorbent and leaving the same to stand at a temperature between -20.degree. and 25.degree. C. is disclosed. This invention permits storage processed fish or processed roe containing little salt, or processed fish or processed roe containing much water.

Abstract: Disclosed is a method for producing a frozen-food which comprises: the step of forming an ice-capsule, in which the food, initially at room temperature, is chilled with a freezing medium of -80.degree. C. to -100.degree. C. so as to form an ice-capsule surrounding the food within 15 minutes; the step of mild chilling, in which the food is chilled in an environment of -25.degree. C. to -35.degree. C. so that the temperature of the center of the food becomes about 0.degree. C.; the step of quick chilling, in which the food is chilled with a freezing medium of -80.degree. C. to -100.degree. C. so that the temperature of the center of the food becomes about -6.degree. C. or lower; and the step of freezing-storage, in which the food is chilled at a relatively mild temperature for a period of time and then stored at a temperature of -18.degree. C. to -20.degree. C. until consumed.

Abstract: An improved quick-freezing process for whole blue crabs to be subsequently served whole as steamed crabs with enhanced flavor and providing extended shelf life without loss of flavor or texture. The process includes the steps of quick cooking whole blue crabs while maintaining maximum water content using a sugar-liquid bath, chilling while maintaining maximum water content using a sugar-liquid bath and quick freezing to at least -15.degree. F. without cracking, and storage at a uniform temperature of at least -15.degree. F.

Abstract: A method and apparatus for supplying and maintaining an aseptic gas atmosphere in a storage tank for spoilable contents such as foodstuffs and the like. The aseptic gas is supplied from a container under pressure and is maintained at the desired pressure in the storage tank by pressure-reducing valves in a supply line or conduit having a microbiological filter and pressure-maintaining valve that functions in place of a relief valve in the supply line. It responds to excess pressure in the storage tank and relieves the excess pressure through the same supply line through which gas is supplied without need of a relief valve on the storage tank.

Abstract: In a process for forming a multilayer coated film which comprises coating a multilayer coat-forming paint on the surface of a substrate to form a multilayer coated film thereon, the improvement wherein prior to the coating, the surface of the substrate is treated with a solution containing at least one onium compound selected from compounds of formulae (I) and (II) below ##STR1## wherein Y represents a nitrogen, phosphorus or arsenic atom, R.sub.1, R.sub.2, R.sub.3 and R.sub.4 are identical or different and each represents a hydrogen atom or an organic group having not more than 8 carbon atoms, and X.sub..crclbar. represents an anion.

Abstract: A process for packaging units of food in which the food units are placed on a bottom film and slits made in the film. The film with the food units thereon is passed into an open chamber, the chamber closed, and a vacuum drawn on it followed by back-filling with a substantially oxygen-free gas. The film with the food units thereon and a top film over the units is then subjected to vacuum and the top and the bottom films sealed. Alternately the package may be back-filled with oxygen-free gas prior to being sealed about the food unit. The disclosure includes also the steps of partially sealing food units between top and bottom films in a first chamber, back-filling with a substantially oxygen-free gas, then vacuumizing in a second chamber, and fully sealing the packages in a second chamber, or alternately back-filling with the oxygen-free gas before fully sealing.

Abstract: The problem of properly cooking food and handling heated food so that it retains a fresh-cooked taste, fragrance and appealing appearance is solved by apparatus that includes an inner wall means (15) defining an inner chamber (16) and an outer wall means (17) defining an air circulating passage (18) extending in a loop around the inner wall means. Louvered slots (28) with inclined fins (29) are provided in the inner wall means along said air circulating passage that are sufficiently narrow to confine the circulating air substantially to said passage without a significant amount of airflow in direct contact with the food in said chamber and at the same time arranged to permit moisture and heat to diffuse between the circulating passage in the inner chamber via said apertures to control the moisture and heat in the chamber and establish a substantially uniform temperature throughout said chamber.