Vacuum Packaging for Food Preservation

Vacuum food storage container with an indicator to show if a negative pressure has been achieved inside. The container has a lid with a sealing profile around the edge that contacts the container top when closed. The lid also has an opening with a valve to suck out air and create a sub-atmospheric pressure. A flexible profile connects the lid interior to the edge. When no vacuum is present, the flexible profile holds the interior up. If a vacuum is created, the interior can move down due to the lower pressure. This visual indicator shows if a vacuum has been achieved inside the container.

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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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Vertical flexible packaging bag with an integrated exhaust mechanism to remove air from the bag and extend shelf life of the contents. The exhaust mechanism has a pressing assembly, one-way valve, and exhaust pipe embedded in the side wall. The pressing assembly has an extrusion frame, eardrums, and springs. The main pipe connects the pressing assembly and valve. The valve allows air out but prevents inward flow. The elbow guides air to the main pipe. This exhaust system discharges bag air without crushing contents.

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A vacuum nitrogen filling and preservation device for pre-made dishes that effectively seals and fills packaging bags with nitrogen to keep pre-made dishes fresh. The device has a box with a vacuum nitrogen filling mechanism, telescoping rod, and sealing component with a positioning component to securely hold the packaging bag during filling. It uses hydraulic drives, brackets, and plates to clamp and limit the bag position. This prevents shifting during filling that affects sealing and preservation.

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Preserving fruits and vegetables for longer periods while maintaining freshness by using a two-part packaging system with controlled gas permeability. The inner body houses the produce and the outer body surrounds it. The inner body material has low oxygen and high CO2 permeability to control respiration. The outer body lets gas exchange. This prevents excessive oxygen depletion or CO2 buildup inside. An oxygen absorber can be used inside the outer body. A recording device monitors fruit freshness based on gas composition changes. A control unit adjusts temperature and outer gas based on recorded freshness.

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Preserving the freshness of packaged fruits and vegetables by controlling oxygen levels inside the package. The method involves using a packaging bag made of a synthetic resin film with specific oxygen transmission properties. The bag should have a rate of change in oxygen concentration inside the package after 3 days at 20°C, 50% RH of 0.5% to 400% and an oxygen transmission rate of 2-50,000 cc/m2.day.atm. This allows controlling oxygen levels to prevent spoilage without completely sealing the bag.

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Vacuum storage box for preserving food without requiring cold or hot chains. The box has a container with an inner volume and a lid that seals tightly around the container. The container has vents with non-return valves that connect to the outside environment. The lid has a separate vacuum-sealed compartment. When the lid is closed, air can flow into the inner volume through the lid valve, but gas can't flow back. This allows the inner volume to be sealed and vacuumized when the lid is on, preventing oxidation of stored food. The vents and lid valve let pressure equalize when the lid is open.

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A vacuum drawer system that allows food to be stored without refrigeration and prevents spoilage for longer periods of time. The system involves installing a vacuum pump inside a drawer to evacuate the air when the drawer is closed, creating a vacuum seal. This prevents oxygen from reaching the food and slows spoilage. Before opening the drawer, the vacuum is released and the food is ventilated. The vacuum pump is installed in a cover that attaches to the drawer pullout. This converts an existing drawer into a vacuum drawer without modifying the cabinet or refrigerator. It avoids the environmental issues of plastic packaging and reduces food waste.

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Naturally degradable vacuum-sealable plastic bags that can decompose in the environment after use. The bags have layers made from film materials containing a prodegradant additive like D2W, along with regular polyethylene. The prodegradant enhances biodegradation of the bags when exposed to certain conditions like heat and UV. The bags can store food and seal vacuum-tight. The prodegradant amount is 5% of the polyethylene. The bags are made by co-extrusion, casting, blowing, and molding the film layers.

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Vacuum skin packaging (VSP) method for food products that prevents implosion of the top web during vacuum sealing. The top web film used in VSP has a specific composition to resist implosion when conforming to the product and support surface. The top web contains a blend of ethylene/alpha-olefin copolymer and cyclic olefin copolymer in specific amounts. This blend composition allows the web to conform closely to product shapes without fracturing during vacuum sealing.

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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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Reclosable metal food can with a vacuum seal to store perishable foods like infant formula without using plastic. The can has a bead with an inwardly directed sealing surface around the opening. The lid has a curl with a channel and sealing compound. When pressed on, the lid seal engages the bead sealing surface and forms a vacuum seal. The lid can be easily reopened and reclosed without breaking the seal.

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Easy-to-open vacuum skin packaging (VSP) for food products that allows simple opening of the package without removing the top film or cutting. The VSP packaging uses a cross-linked thermoplastic multilayer top film with an internal frangible layer that delaminates during opening. The frangible layer contains immiscible polymers that have poor affinity and internal weakness. Cross-linking the film prevents issues with encapsulation and improves formability. The bottom web is a standard VSP web. The cross-linked top film allows easy peeling apart during opening without tearing or encapsulation.

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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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Food packaging bag with improved vacuum sealing to prevent spoilage and extend shelf life. The bag has a placement cavity inside the main body with an interlayer between them. The interlayer has a fixed suction pipe with multiple connecting pipes extending into the cavity. This allows vacuuming from multiple directions inside the cavity instead of just the main body, preventing bulging and improving sealing effectiveness. An external pump can be connected to the suction pipe.

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Packaging device for food products like trays that has a simple and inexpensive method to remove oxygen and vapor from the packaging before sealing. The device uses Venturi nozzles in the discharge line to create a negative pressure inside the packaging during filling. This aids in vapor purging and improves sealing. The Venturi nozzles allow low-cost oxygen and vapor removal without expensive vacuum pumps. They also prevent damage from sucking in water vapor.

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Vacuum sealing machine for food packaging that prevents oxidation and spoilage by ensuring complete vacuum inside the packaging. The machine has a dual chamber setup with a vacuum pump that vacuums both the outer chamber and the inner vacuum chamber simultaneously. This prevents air from re-entering the inner chamber when sealing, avoiding oxidation and spoilage. The air extraction component also acts on the package to remove any residual air.

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A consumables container assembly that maintains freshness by evacuating air from the container using an air extracting device. The container has a collapsible, internal bag for containing consumables and a one-way valve. The valve seals the bag when closed but can be moved to openings by applying negative pressure with the extracting device. This sucks air out through the valve openings, creating a vacuum to preserve the consumables.

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A thermoplastic film for packaging that has one or both surfaces coated with a composition containing lauric arginate ethyl ester (LAE) without any polymer. The LAE coating provides antimicrobial properties to prevent contamination of packaged foods. The coating composition can be a dispersion of LAE in a water, ethanol, isopropyl alcohol, and ethyl acetate mixture. The coated film can be used to make flexible containers, vacuum skin packages, lidded packages, and wrapped packages for food products.

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Compact handheld device for modified atmosphere packaging (MAP) of perishable items like food to extend shelf life. The device seals containers with vacuum and backfilling gas, using interchangeable gas canisters. It estimates remaining gas in a canister for repeatable gas delivery. The device attaches to containers, seals with negative pressure, backfills with gas, and allows monitoring of canister gas content.

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