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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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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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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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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Breathable packaging for food products like fruits and vegetables that extends shelf life by optimizing the internal atmosphere. The packaging has resealable peelable films with perforations to allow gas exchange. This promotes controlled atmospheres inside the package that extend food quality and prevent spoilage. The perforations allow transmission of gases like CO2 and O2 based on the produce respiration rate. This prevents premature fermentation and maintains freshness during storage. The resealable films also allow repeated access to the food.

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Biodegradable and compostable packaging film for fresh produce that allows extended shelf life without the use of synthetic plastics. The film has controlled oxygen and water vapor permeability through apertures. The apertures expel carbon dioxide while allowing oxygen to enter, maintaining optimal respiration levels for fresh produce. The biodegradable film also prevents excessive moisture loss. The film's gas exchange properties are optimized for specific produce types to maximize shelf life.

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A modified atmosphere storage device for prolonging the freshness of stored food by using a gas separator to enrich the storage space with nitrogen-rich, oxygen-depleted gas. The device separates oxygen from the air using a membrane to create oxygen-rich gas. This oxygen-rich gas is then vented out, leaving behind nitrogen-rich gas to fill the storage space and create a modified atmosphere. This reduced oxygen environment slows down respiration and prevents spoilage, preserving the food better than normal air. The gas separator can be integrated into the storage device itself for compactness and efficiency.

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A dried food packaging bag with an integrated freshness preservation device inside the bag. The device has a compartment filled with a preservative like a desiccant. The compartment is attached inside the main bag. It has an outlet covered by a breathable film to prevent leakage, and a sealing film over the outlet that extends outside the bag. This allows pulling the sealing film to tear the outer sealing and expose the compartment. This allows access to the preservative without opening the main bag. It keeps the food inside dry and fresh.

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Modified atmosphere packaging for extending the shelf life of braised meat products like saucy meats without compromising quality. The packaging uses a divided box filled with nitrogen and carbon dioxide gas mixture. The meat goes in one section while the other section has superabsorbent resin and sealed water. This prevents the meat from squeezing and collapsing the packaging due to water release. The resin absorbs any excess moisture from the meat to maintain shape and texture. The divided box allows gas communication between sections.

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A packaging system for preserving respiring produce like fruits, vegetables, flowers, and herbs that extends shelf life without using active gas absorbers. The packaging material has high oxygen and carbon dioxide transmission rates. The packaging has perforations to enable gas exchange with the atmosphere. The transmission rates of the material and perforations are carefully balanced to achieve a package ratio where the carbon dioxide transmission is higher than the oxygen transmission. This prevents excess oxygen that accelerates decay but allows low oxygen for slow metabolism. It also allows controlled carbon dioxide outflow.

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Food storage system that extends the shelf life of food by controlling the oxygen level inside the storage container. It uses a gas separation unit to separate components of air, like oxygen and nitrogen, and supply the separated gases to the food storage container. This allows switching the oxygen level inside the container between oxygen-rich and oxygen-poor states. The oxygen-rich gas can be used to enrich the oxygen level inside the container, while the oxygen-poor gas can be used to reduce the oxygen level. This helps prevent oxidation and spoilage of foods stored in the container by controlling the oxygen environment.

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A fresh-keeping gas composition and application for extending the shelf life of fruits and vegetables. The composition contains gases that delay aging and bactericidal agents to preserve produce. The aging delaying gases include NO and N2O5. The bactericidal agents are ONOO- and O2-. The gas composition is used in modified atmosphere storage to preserve fruits and vegetables by inhibiting respiration, slowing nutrient consumption, and preventing browning. The gases and bactericidal agents synergistically delay aging and sterilize produce to improve preservation time.

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Packaging fresh produce using layered films that provide high water vapor transmission rate (WVTR) for extended shelf life, while also having improved sealing properties for automated packaging processes. The packaging film has a first layer of polyamide with high sealing temperature, and a second layer adhered to it with lower sealing temperature. This allows better sealing during packaging while still enabling easy opening of the package by breaking the seal when lifting. The layered film structure enables improved sealing and breakability compared to using high WVTR polyamides alone.

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Compact handheld device for modifying the atmosphere inside containers like food jars to extend shelf life. The device vacuum seals the container then backfills it with gas like nitrogen or carbon dioxide. It can estimate remaining gas levels in a canister to alert when refilling is needed. The device allows reusable containers to be sealed and gassed multiple times. It aims to provide a compact, portable, and accessible modified atmosphere packaging solution for home use.

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Oxygen-controlled fruit preservation box that uses an electronic sieve and refrigeration to reduce oxygen levels and lower temperature to extend the freshness of fruits and vegetables. The box has a base with an oxygen generation module containing an oxygen production membrane group that separates a chamber for storing electrolyte from the fresh-keeping cavity. An oxygen exhaust port allows oxygen to be removed from the chamber. The box also has a refrigeration module to lower the temperature. This provides oxygen control and cooling to preserve fruits without needing vacuum sealing or manual pressure relief.

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Modified atmosphere composite fresh-keeping box for agricultural products that maintains optimal storage conditions for fresh produce by regulating the internal atmosphere. The box has multiple compartments separated by partitions. Each compartment has a removable storage box and an air conditioning unit. The air conditioning units monitor gas levels and supplement as needed to create an optimal atmosphere for produce preservation. This prevents spoilage and quality loss by maintaining consistent conditions in each compartment.

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Breathable, peelable and resealable packaging for food products that optimizes the food life, provides the food in a ready-to-eat form, and allows multiple servings. The packaging uses a breathable film structure with controlled perforations to modulate the interior atmosphere. This prevents premature fermentation by promoting optimal conditions for respiring foods. The film can be peeled and resealed for multiple accesses. It connects to containers and promotes extended shelf-life for packaged foods.

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Extending the shelf life of packaged food products by using ethylene and/or methane gas in modified atmosphere packaging (MAP). Traditionally, MAP involves replacing the air in a package with a customized gas mixture like nitrogen, CO2, and argon to preserve the food. Adding ethylene and/or methane to the MAP gas blend can further extend the shelf life of packaged foods, particularly fruits and vegetables, by mimicking the natural ripening and decay processes. Ethylene is a plant hormone that triggers ripening, while methane is produced by some microorganisms. By introducing controlled amounts of these gases into the MAP atmosphere, it can help slow spoilage and decay of packaged foods.

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A food preservation packaging box with an integrated freshness-keeping system that uses gas to extend the shelf life of packed food. The box has a hinged lid, internal compartments, a gas filling component, and valves. The compartments contain a stable subarea and a gas storage cavity. The gas filling component connects to the compartments and has valves to fill with freshness-extending gases like carbon dioxide or nitrogen. This creates a sealed environment inside the box with controlled freshness-extending gas to preserve the food.

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Packaging method for perishable food products like fish that extends their shelf-life during transport, distribution, and retail display. The method involves enclosing individual packages with high oxygen permeability films in a master pouch with a modified atmosphere of mainly carbon dioxide and low oxygen concentration. This provides an overall lower oxygen environment for the packaged products compared to just using the high oxygen permeability films. It helps prevent spoilage and maintains freshness during longer storage and transport times.

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Modified atmosphere packaging machine with an oxygen-consuming secondary deoxidization structure that improves the freshness of packaged food. The machine has a sliding lower module with a circulating deoxygenation mechanism. This mechanism uses a fan, air inlet and outlet valves, and a horizontal pipe to circulate air inside the packaging chamber. A blanking valve seals the horizontal pipe. When opened, it allows deoxygenated air to fall into a waste collection box. This removes any remaining oxygen from the chamber before sealing the packaged product.

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Packaging method for foods with low water activity like dried fruits or snacks that allows long-term storage at room temperature without spoilage. The method involves filling the food into a container with oxygen-absorbing properties, replacing the air inside with a gas mixture containing carbon dioxide (20-50%) and an inert gas like nitrogen, and sealing the container. The carbon dioxide delays mold growth while the oxygen absorber removes residual oxygen.

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A vacuum-sealed container for pickled foods that improves shelf stability and convenience without refrigeration or artificial preservatives. The container has a flexible foil wall that defines a sealed chamber. The pickled food is filled into the chamber, sealed, and vacuumized to remove air. This creates a low-oxygen environment that slows spoilage. The foil wall prevents moisture loss and keeps the food crunchy. The vacuum seal also prevents contamination and spoilage during transport and storage. The container can be pasteurized to further extend shelf life. The vacuum sealing and pasteurization allow shelf stability without refrigeration and artificial preservatives.

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A packaging system for vacuum and modified atmosphere packaging of products like food items. The system involves a support with through holes and a process to make it. The support is used in packaging with a film where vacuum or modified atmosphere is created. The holes allow air extraction during vacuum packaging. The support can be made by thermoforming a sheet material. The packaging process involves introducing gas into the package through the holes while simultaneously sealing the film. This maintains a controlled atmosphere inside the package.

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Creating an airtight sealed enclosure around stacked goods on a pallet to preserve, protect, and enhance perishable products. The method involves wrapping the pallet with a wrap sheet, then injecting gases like oxygen, nitrogen, carbon dioxide, and sanitizers into the enclosure to modify the atmosphere inside. This helps prevent spoilage and prolong shelf life. The enclosure can also have sensors, cameras, and devices to collect data for optimized wrapping, sealing, and gas levels.

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A food preservation system that improves gas uniformity in sealed environments to enhance modified atmosphere preservation of food. The system uses a rotating exhaust pipe, a mixing device, and a reciprocating drive to evenly distribute gas in the storage chamber. The exhaust pipe rotates inside the chamber to discharge gas at different angles. The mixing device fully blends the intake gas. The drive reciprocates the exhaust pipe. This periodic mixing and rotating helps distribute gas uniformly in the chamber to prevent localized variations and optimize modified atmosphere preservation.

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Modified atmosphere packaging (MAP) for food using dry ice to rapidly create a desired gas composition inside the package without the need for external gas flushing or vacuum systems. The packaging has a flexible liner with a check valve over an aperture. Dry ice is placed inside the liner along with the food. The dry ice sublimates rapidly, creating a vacuum and pulling in surrounding air. The check valve prevents air from flowing back in. This naturally removes oxygen and replaces it with carbon dioxide, forming a MAP inside the package without external gas equipment.

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Modified atmosphere packaging for meat products that has a leak detection feature to prevent consumption of spoiled meat. The packaging has a compartment inside the main meat storage area that contains a compression airbag. The bottom or side wall of this inner compartment has a size mark corresponding to the airbag. If the compression airbag loses volume due to gas leakage, the mark will change in size, providing a visible indicator that the packaging has a breach. This allows consumers to easily check if the packaging is compromised before eating the meat. The modified atmosphere inside the packaging slows spoilage, but if the seal fails, the leak indicator prevents consumption of potentially contaminated meat.

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A food preservation system using noble gases like argon, helium, and nitrogen to extend the shelf life of food without refrigeration. The system involves packing food in containers filled with a noble gas and sealing it. The noble gas displaces oxygen and other spoilage gases to create an anaerobic environment inside the container. This prevents oxidation and microbial growth, preserving the food quality for longer. The noble gas packaging can be reused multiple times by evacuating the contents before refilling.

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Gas selection device for closed packaging with modified or controlled atmospheres to prolong shelf life of perishable products like fruits, vegetables, and flowers. The device allows selective passage of gases from the environment into the packaging to create a controlled atmosphere inside. It has a hollow body with multiple frames and membranes that connect the inside to the outside. The frames close and trap a membrane between them. Gases move through tears in the frames and membranes to selectively exchange gases. Multiple devices can be connected in series and sealed covers connect to the packaging walls.

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Maintaining the freshness of cut vegetables by packing them in a specific way using sterilized vegetables and a specialized packaging material. The steps are: 1. Sterilize the cut vegetables without heating. 2. Wrap the sterilized vegetables in the packaging material to form a package. 3. Replace the gas inside the package with a mixed oxygen-carbon dioxide gas. The oxygen concentration immediately after and 24 hours later is 1-10% and the carbon dioxide concentration is 3-30%. The packaging material has an oxygen permeability of 2-50,000 cc/m2.day. This allows controlled breathing of the vegetables without excessive oxygen or carbon dioxide levels.

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A packaging bag with a freshness preservation exhaust valve that reduces air and moisture inside the bag to extend the shelf life of packaged dried foods. The exhaust valve has a body with a partition separating a chamber from a filling chamber. The chamber has a plate and flange with seals. The filling chamber has a breathable film and seals. When packaging, the outer seals are removed and the inner seal is adhered to the bag. Squeezing the bag moves the plate to exhaust air through the outer hole. The preservative in the filling chamber can dehumidify or deoxidize remaining air. This prevents deterioration from residual air.

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Packaging method for maintaining freshness and quality of fresh-cut produce like fruits and vegetables to minimize spoilage and extend shelf life. The packaging involves filling a container with a gas mixture containing 70-99% oxygen, along with carbon dioxide and nitrogen, instead of the normal air composition. This high oxygen level suppresses bacteria growth and decay compared to normal air. The packaging container can be made of materials like polyethylene, polypropylene, polyester, polyamide, polycarbonate, or polyvinyl chloride. This method improves marketability and shelf life of fresh-cut produce by maintaining quality and preventing spoilage during storage, transportation, and sale.

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A packaging system, method, and apparatus for increasing the shelf-life of retail-ready meat cuts by reducing oxygen levels to prevent discoloration. The system involves placing the meat cuts in trays with oxygen scavengers like iron-based packs, then sealing the trays in bags with high nitrogen gas. This rapidly drops the oxygen to zero and extends shelf-life beyond what vacuum packing alone can provide. The scavengers restore the meat's ability to prevent discoloration by removing oxygen.

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Method and apparatus for producing trays for packaging food products that can retain modified atmospheres. The tray production machine allows making trays with or without internal separators and optionally coated with plastic film to keep moisture out. The trays can hold solid and liquid foods. The machine produces trays using a sealing process that modifies the internal atmosphere to extend product shelf life.

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A gas-filled packaging container that prevents food spoilage by injecting gas into the container instead of using vacuum sealing. The container has a separate gas filling space in the lid, connected to valves that allow gas injection into the main container when it's sealed. This prevents air from contacting the contents and causes less oxidation, extending shelf life. The container can be reused by repeatedly injecting gas through the lid valves.

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Preserving food products like meat by saturating them with pressurized gas to extend shelf life. The process involves exposing the food to a gas like carbon dioxide at elevated pressure in an autoclave, then packaging it in a modified atmosphere. The high pressure forces the gas into the food matrix to dissolve and preserve it. After packaging, a lower temperature is used to prevent bubbles forming between the food and film.

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