Moisture Absorbers for Maintaining Optimal Food Package Integrity

Modular humidity control system for food transportation containers to maintain freshness during delivery. The system has a sealed module that attaches to the container and circulates air inside. It has a humidity sensor, a desiccant element to absorb moisture, and a heater to regenerate the desiccant. When interior humidity exceeds a threshold, it pulls moist air in. When interior temperature drops, it pulls in warmer air. This prevents condensation and keeps items dry during transit. The sealed module prevents air leaks and moisture ingress.

Multilayer moisture barrier films for packaging that have improved moisture barrier properties without using metal layers. The films contain inner layers with desiccant particles dispersed in a porous polymer matrix. Some of the matrix cavities have desiccant particles in communication, which helps moisture barrier performance. The desiccant-free outer layers prevent moisture ingress. The inner layers can be oriented to further enhance barrier properties.

Forced moisture removal from food containers to prevent sogginess and condensation inside. The method involves adding a cold substance like ice or gel to a moisture-absorbing pad, freezing it, and attaching it to the food container lid. The frozen cold spot forces condensation of the moisture inside the container without affecting the temperature. This prevents condensation on the food as it cools. The frozen pad can be removed after use.

Modular humidity control system for food transportation systems like food trucks to keep previously prepared food items fresh during delivery. The system has a closed circuit air flow path in the transport container that circulates air. It includes a humidity control element like a condensing coil to remove moisture from the air. A sensor detects when interior humidity exceeds a threshold and activates the fan to draw in the moist air. This condenses on the coil. A separate regeneration system heats the coil to desiccate it when fully saturated. Temperature sensors also trigger fan operation to prevent overcooling. The modular design allows attaching to existing containers. The system reduces interior humidity to prevent soggy food during transport.

Containment system with interchangeable compartments to prevent moisture migration between stored items. The system has a lid, jar, and insertable compartments with flanges. The compartments nest together to separate contents when inserted. The flanges seal between the jar and lid gasket to prevent moisture transfer. This allows storing different foods with varying moisture levels in separate compartments to prevent cross-contamination.

Desiccant puncturing elements for packaging that can both puncture seals and absorb moisture. The elements are made from a specially formulated desiccant plastic with a puncturing geometry. The plastic contains a desiccant like silica gel, but at lower loading levels to prevent brittleness. This allows the elements to puncture seals like foil without breaking. The lower desiccant content compared to traditional desiccants also reduces brittleness when molded into parts.

A packaging system for storing and shipping granular solid materials like salts and buffers that prevents caking due to moisture absorption. The system uses a container with a poly liner, a permeable bag inside it, and two desiccant snake strings. The first snake goes on the bottom, the permeable bag holds the product, then the second snake on top. The permeable bag allows vapor exchange, the liners prevent external moisture, and the desiccant snakes absorb any internal moisture. This maintains the free-flowing nature of the solid contents.

Controlling humidity in packages to preserve product quality by using an aqueous saturated solution of salt and/or sugar that forms a gel when contained in a permeable pouch. The pouch allows water vapor to migrate through while preventing liquid water escape. The solution is food grade and odorless. The device can be activated by combining compartments containing water and salt/sugar. It provides controlled humidity in enclosed spaces like food packages to prevent spoilage or loss of volatile compounds like aromas.

A container for food preservation that adjusts air permeability based on humidity to prevent spoilage without drying out. The container is made of interlaced oxidized nanocellulose layers that expand differently when wet. The oxidized nanocellulose types have varying degrees of expansion after absorbing moisture due to differing carboxyl group contents. This provides dense packing in dry conditions for moisture retention, but gaps expand when humid to allow air exchange. The container prevents excess moisture buildup while preventing dryness.

A humidity control material for fruits and vegetables that prevents condensation and wetting while preventing drying. The material is a bag with moisture permeable and waterproof film containing water. It is placed around fruits and vegetables during storage or transport. The bag's film has controlled moisture permeability to maintain humidity without condensation or drying. The water inside the bag provides humidity. This prevents surface wetting and condensation on the fruits and vegetables. The bag also prevents contact with the film to avoid damage.

Active moisture control packaging material that can stabilize the internal humidity level of packages containing moisture sensitive products like cigarettes or food. The packaging material is made by treating one side of a cellulose fiber base board with a composition containing carboxymethyl cellulose (CMC) and a metal salt like sodium nitrate. The CMC absorbs moisture and the salt desorbs it, maintaining a specific humidity level inside the package after opening. The base board has a high bulk density and weight to provide structural integrity.

Crisper for storing food that maintains a controlled humidity level without needing additional humidity control devices. The crisper has a sealed box and lid that prevents air leakage. However, it has a humidity control unit with a membrane that allows excess humidity to vent out. This prevents condensation buildup inside the crisper that can damage stored produce. The membrane size is optimized based on crisper volume to balance humidity levels. The vented membrane allows humidity control without requiring active humidity regulation.

Moisture absorbing device for reducing humidity inside food containers like takeout boxes to prevent sogginess. The device has a stack of layers: a carrier, absorbent hydrogel, ventilation flutes, and adhesive attachment. It attaches to the inside of the container. The hydrogel absorbs moisture from the food, the ventilation channels prevent condensation, and the adhesive secures it. The device can be roll-to-roll manufactured. Removable sheets cover the adhesive and bottom surfaces during production.

A storage unit for preserving products susceptible to humidity like spices, tea, tobacco, etc. The unit has an inner container filled with a desiccant material to absorb moisture. It also has an outer container with air-exchange openings to allow controlled airflow. The inner container can have perforated recesses with a perforated layer covering them. This allows air to pass through without direct contact with the desiccant. The desiccant absorbs moisture from the air inside the inner container, maintaining a constant humidity level for the stored products. The perforated recesses prevent the desiccant from drying out. The outer container provides a sealed barrier to prevent external humidity from entering.

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.

A standalone box for preserving food by controlling the humidity inside. The box has a food storage compartment and a dry unit to dehumidify the air. The dry unit can adjust humidity levels based on the type of food being stored. It has valves to switch between drying, regenerating, and idle modes. This allows efficient drying, regeneration, and sealing to preserve food at optimal humidity levels.

Moisture control element for preserving food and other substrates in controlled conditions. The element has a base with raised portions filled with a saline solution or suspension. The base can have an impermeable moisture barrier layer. The raised portions can contain microspheres or microcapsules filled with saline solution. This prevents moisture absorption or release when sealed in containers. It enables long-term storage, seasoning, and transport of moisture-sensitive items without drying out. The containers can be refrigerated or at room temp.

Blow molded containers with integrated desiccant layers that provide high moisture absorption and capacity without separate desiccant sachets. The containers are formed by blow molding a composite of a barrier layer and a desiccant layer made of a monolithic mixture of base polymer, desiccant, and channeling agent. The barrier layer is external to the desiccant layer. The blow molding process allows thicker layers for better moisture control compared to injection molding. The channeling agent forms channels between the desiccant and barrier layers to facilitate moisture transfer. This allows the container to house moisture-sensitive products in a sealed container without the need for separate desiccant packs.

Packaging for tobacco products like moist snuff that allows venting to prevent pressure buildup without excessive moisture loss. The packaging has a container with a valve assembly that vents the internal space while sealing against moisture loss. The valve can be attached to the container cover or walls. The container can also have a wood liner to absorb moisture and flavors. A barrier film over the container opening helps seal in moisture. This allows venting without drying out the product.

A food container insert that actively removes moisture from the inside of food containers to keep food crispy. The insert has a cold substance holder like ice or gel to lower the temperature below the dew point. This forces condensation of the moisture inside the container. An absorbent layer captures the condensate. The insert attaches to the container lid and can be removed and refrozen when needed. It prevents condensation buildup without affecting container temperature.