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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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 method of extracting and concentrating flavors from foods like fruits, vegetables, meats, seafood, and spices without degradation or imbalance. The method involves cooking the ingredients in vacuum sealed bags at around 83°C for 12 hours. The vacuum cooking extracts and concentrates the flavors without evaporation or oxidation. The vacuum cooked extracts can then be used to flavor dishes, soups, sauces, seasonings, beverages, desserts, and snacks without compromising taste.

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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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Fruit and vegetable packaging that provides better protection and longer shelf life compared to conventional non-tray packaging. The packaging uses an inner bag with sealed ends, an outer bag, and a cushion layer filled with oxygen between the bags. The cushion layer volume is 1.26-1.91 times the volume of the fruits/vegetables in the inner bag. The sealed bags and cushion prevent damage from impact and air leakage. The cushion also maintains humidity and slows spoilage.

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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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Fresh-keeping device and refrigerator for preserving food without mold or spoilage. The device has a crisper box with a bottom pressure relief hole. When placed on a base with an air extraction passage, the crisper box connects to the base to allow regular vacuum pumping of the crisper space. This maintains negative pressure to prevent mold growth. A valve assembly using magnetic attraction holds the crisper on the base to connect the passages, and disconnects when removed.

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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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Reusable packaging container for preserving freshness of perishable foods like baked goods, fruits, and vegetables without the need for seals or piercing. The container has walls, a bottom, and a lid that enclose a space lined with a thin polymeric liner. The liner contacts the walls and creates an airtight environment to preserve freshness. The lid and walls have foldable flaps that enclose the space when folded inward. The liner and flaps prevent air and moisture exchange for long-term food preservation without seals.

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Vacuum molded fiber containers for food applications that replace single-use plastics while maintaining performance. The containers have barrier coatings applied to selective surfaces using spray systems. The coatings can be embedded in the molded fiber or applied as topical films. They mitigate transmission of water, oil, and vapor through the containers. The coatings contain chemicals like alginates, acrylic polymers, and calcium carbonate to provide barriers. The coatings are optimized for specific applications like microwavable containers, meat trays, and frozen food.

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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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A packaging solution for fruits and vegetables that significantly slows down deterioration compared to conventional packaging. The key is using a specific type of biaxially oriented polypropylene (BOPP) film with optimized gas permeability and initial gas concentration inside the package. The BOPP film has oxygen permeability of 1200-3800 cm³/(m²·24 h·atm) and carbon dioxide permeability of 4200-11000 cm³/(m²·24 h·atm). The initial gas concentration inside the package should be >20% oxygen. This combination suppresses deterioration of freshness better than other BOPP films. The package can be manufactured by sealing BOPP, accommodating fruits, filling with gas, and resealing. The initial gas inside the package should have >

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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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