Modified Atmosphere Packaging for Food Preservation

Refrigeration and freezing device and control method that provides enhanced food preservation using customized gas atmospheres. The method involves filling the food storage container with a fresh-keeping gas mixture tailored to the food type. The gas mixture contains carbon dioxide, inert gas, and/or air at specific compositions and pressures. The container is pressurized to form a fresh-keeping gas atmosphere around the food. After a holding time, the pressure is released and the container is vented to an air atmosphere. This removes the fresh-keeping gas and flushes the food with air. It prevents gas residue on the food surface affecting taste. The customized gas mixture slows spoilage and inhibits microbes better than standard gases.

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Gas discharge valve for packaging materials like coffee bags that prevents oxygen ingress and allows controlled gas release to maintain product quality during transport and storage. The valve is a stack of adhesive films attached to the bag. A high adhesion film covers part of the bag opening. A lower adhesion film underneath it seals the opening. When gas builds up inside the bag, the lower film detaches and opens the valve. After gas release, the lower film reseals. The adhesion levels can be adjusted for different gassing foods.

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A system for removing oxygen from a container used to store fruits and vegetables to extend their shelf lives while also preventing bacterial growth. The system includes a recirculation pump, an oxygen removal device, and an anti-bacterial system. The oxygen removal device injects oxygen-depleted air into the container to reduce respiration and ripening. The anti-bacterial system destroys bacteria using UV light or ozone to prevent bacterial growth and prevent spore formation that can survive oxygen deprivation.

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A packaging material and method for preserving respiring produce like fruits, vegetables, flowers, and herbs by controlling the package atmosphere. The packaging material is a low-haze Biaxially Oriented Poly Ethylene (BOPE) or Mono Directed Oriented poly Ethylene (MDOPE) film. The film has specific perforations to enable gas exchange. The film's carbon dioxide transmission rate is at least 1000 ml/24 hrs per 100g produce. This allows controlling CO2 and O2 levels inside the package to extend shelf life without spoilage. The film's low haze and controlled perforations prevent fogging while preserving quality.

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A nitrogen-filled packaging preservation aid for extending the shelf life of food by removing oxygen and water from the nitrogen used in packaging. The aid consists of a container filled with preservatives like deoxidizers and desiccants. Nitrogen enters the container through an inlet and exits through an outlet. The preservatives remove oxygen and water from the nitrogen as it passes through, improving the quality of the nitrogen used in food packaging.

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Packaging system for fresh produce and other perishable foods that allows respiration during storage to extend shelf life and microwavable steam cooking without bursting. The packaging has two features: 1) respiration microperforations to maintain quality during storage by regulating gas exchange, and 2) visually closed steam vents that open during cooking to release pressure. The respiration perforations are small for storage but large steam vents would reduce respiration. The closed steam vents prevent bursting during cooking by regulating steam release.

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A packaging system for food products, particularly cured meats, that provides better oxygen control and product quality over time compared to traditional flow packs. The packaging involves a multi-component structure with a tray for supporting the food item, an upper film layer, and a lower film layer. The tray is made of recyclable materials and provides stiffness and support. The upper and lower film layers have oxygen barrier properties. The packaging is formed by welding the layers together around the food item without the need for a separate tray inside. This eliminates the need for separate tray welding zones and reduces oxygen ingress through joints. The vacuum-sealed packaging can then be filled with a modified atmosphere to further reduce oxygen levels and prevent oxidation.

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Food packaging that combines modified atmosphere packaging for perishable items with non-modified atmosphere packaging for condiments to extend shelf life while allowing separate packaging of condiments that could be damaged by the modified atmosphere. The packaging has connected compartments, one with modified atmosphere and one without. The modified atmosphere compartment is sealed to extend shelf life, while the other compartment is open to prevent spoilage of condiments. The compartments are connected by a hinge. This allows conveniently packaged meals with separate, unopened condiment packets instead of mixing condiments into the modified atmosphere compartment.

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Functional kits for storing food to maintain freshness for a long time by lowering oxygen, reducing ethylene gas, and suppressing microbial growth inside sealed containers like bags and boxes. The kits contain compositions of reducing agents to lower oxygen, oxidizing agents to decompose ethylene, and yeast, sugar, and carbon components to slow respiration and release carbon dioxide and alcohol. These kits can be added to food storage containers to create a controlled atmosphere inside that delays ripening, aging, spoilage, and microbial growth to extend freshness.

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Reusable packaging container for preserving freshness of perishable food items like fruits, vegetables, and baked goods without the need for seals that degrade over time. The container has walls, a bottom, and a lid that enclose a removable liner made of a thin polymeric material like PET, HDPE, or PS. The liner fits tightly against the container walls to create an airtight environment inside. The liner can be easily removed and replaced to preserve freshness for longer than traditional packaging. The container design allows reuse without piercing the packaging or needing complex seals.

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Intelligent food preservation system that uses a combination of passive and active gas control to extend the shelf life of perishable foods by optimizing the atmospheric conditions inside storage containers. The system uses a highly permeable film to allow passive gas exchange, along with an active CO2 injection system and vacuum pump controlled by a digital logic controller. Sensors monitor the gas levels inside the container. This allows the controller to automatically adjust the CO2, O2, and vacuum levels to achieve and maintain the optimal atmosphere for the specific food being stored.

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Maintaining the freshness of fruits and vegetables for a long time by adjusting the interior of the vegetable and fruit packaging body to a gas environment suitable for the preservation of the vegetable and fruit easily and quickly, and maintaining the freshness of the vegetable and fruit for a long time. The package includes a gas environment regulator, a packaging material, and a vegetable and fruit package containing the gas environment regulator and the packaging material.

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Gas-regulated fresh-keeping device, box, and refrigerator that allows fruits and vegetables to be stored for longer periods without spoilage. The device uses a one-way permeable membrane instead of a negative pressure system to remove harmful gases. The membrane allows gases like ethylene, water vapor, and carbon dioxide to escape from the storage space while preventing oxygen and other gases from entering. This active removal of harmful gases keeps the stored produce fresher for longer. The device also avoids issues like condensation, noise, and maintenance compared to traditional negative pressure systems.

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Beverage container packing assembly for shipping temperature-sensitive beverages that allows temperature control without spoilage during transit. The assembly has a bottom tray, center support, and top tray that hold the bottles. The center support separates the bottles and has through holes for them. Thermo packs can be inserted between rows of bottles on the center support to maintain temperature. The top tray covers the bottles. This allows packing thermo packs between the bottles without compromising structural integrity or stacking support. The assembly can be placed in a shipping container with insulation for further temperature control.

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A cardboard packaging system for food modified atmosphere packaging (MAP) that allows better gas barrier and oxygen scavenging properties compared to traditional cardboard packaging. The system uses a two-part cardboard packaging design with an inner and outer cardboard package that have the same or similar shapes. The inner package has perforated holes to allow gas exchange, while the outer package does not have holes. Inside the inner package, an oxygen absorber is placed to scavenge oxygen and create a modified atmosphere. The outer package provides a gas barrier to prevent oxygen ingress from the outside. This system allows better MAP performance than traditional cardboard packaging by using the inner package with holes to allow gas exchange, while the outer package provides a barrier to prevent oxygen ingress.

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Fruit and vegetable package that can quickly adjust the inside atmosphere to preserve freshness. The package contains the fruits/vegetables, atmosphere modifier packets, and a breathable packaging material. The modifier packets absorb oxygen, generate carbon dioxide, and release moisture to create optimal storage conditions. This allows rapid adjustment of the atmosphere inside the package without relying on external devices.

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Modified atmosphere fresh-keeping packaging for fruits and vegetables that rapidly induces dormancy in respiration-prone produce like broccoli. The packaging has micro-perforations with pore sizes of 1-200 microns. The mixed gas inside is adjusted based on the produce's respiration rate. This allows fruits like broccoli to quickly enter dormancy after packaging, extending shelf life compared to normal modified atmosphere packaging. The perforations balance oxygen and carbon dioxide levels to prevent anaerobic respiration.

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Improving the stability of complementary food nutritional supplements by adjusting the proportion of inert gas in the modified atmosphere process. The modified atmosphere process involves filling the supplements with a compound inert gas mixture containing nitrogen and carbon dioxide. The ratio of nitrogen to carbon dioxide is 2-5:2. This helps inhibit oxidation of fats and prevent wrinkle formation in the packaging bags. The residual oxygen level in the supplements is less than 0.25% after filling, improving stability during storage.

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Packaging method to reduce oxygen in containers after gas replacement packaging of contents. The method involves efficiently removing oxygen from the contents before gas replacement to further reduce oxygen in the container. The contents are placed in a chamber, evacuated, then decompressed while continuing evacuation. Nitrogen is allowed to flow in while decompressing. This removes oxygen from the chamber walls. Then nitrogen is introduced to restore pressure. After that, the contents are taken out and packaged. The decompression/nitrogen flow steps remove more oxygen from the contents and chamber, allowing longer shelf life with reduced oxygen absorption by the container.

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Improved methods and apparatuses for sealing and treating perishable products in bulk packaging to protect and preserve them during storage and transport. The methods involve sealing the open top of bulk containers like bins using automated systems. The containers can be cooled before sealing, and nitrogen infused. Sanitizers and functional substances can also be added. The sealing can use devices to collect, twist, and seal the liner, or tape and seal a lid. This provides a leak-proof enclosure for modified atmosphere and treatment.

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