CA2568022A1 - Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption - Google Patents
Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption Download PDFInfo
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- CA2568022A1 CA2568022A1 CA002568022A CA2568022A CA2568022A1 CA 2568022 A1 CA2568022 A1 CA 2568022A1 CA 002568022 A CA002568022 A CA 002568022A CA 2568022 A CA2568022 A CA 2568022A CA 2568022 A1 CA2568022 A1 CA 2568022A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Abstract
Methods of enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the packaged flavor enhanced fruits or vegetables products produced by such methods are described. The methods comprise providing product packaging capable of retaining a positive pressure of C02, receiving fruits or vegetables into the product packaging, introducing CO2 into the product packaging, and sealing the product packaging containing the fruits or vegetables and C02, and wherein the product packaging retains a positive pressure of C02, and the fruits or vegetables absorb the CO2 thereby enhancing the flavor of the fruits or vegetables within the product packaging.
Description
PACKAGED FLAVOR ENHANCED FRUITS OR VEGETABLES
PRODUCTS WITH EXTENDED SHELF-LIFE FOR MASS ]1IARKFT
DISTRIBUTION AND CONSUMPTION
Field of the lnvention The present invention relates to enhancing the flavor of and packaging fruits or vegetables in a modified atmosphere positive pressure of CO2. More particularly, the present invention relates to enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the present invention relates to packaged flavor enhanced fruits or vegetables products produced by such methods.
Background of the Invention The most popular snack foods have increasingly become heavily processed, pre-packaged for distribution, laden with preservatives to improve shelf-life, and inherently less nutritious than the traditional snack foods consumed in prior generations. Fresh fruits and vegetables continue to be replaced with pre-packaged snack foods that can be stored easily, served with minimal preparation, and, importantly, appeal to consumer tastes. The'se pre-packaged snack foods are often heavily processed with salts, sugars, and spices and consequently contribute to unhealthy dietary habits. Snack foods such as soft drinks, puffed corn products, fried potato chips, and other heavily processed items are routinely labeled as offering only empty calories to the consumer.
Snack foods with increased nutritional value and high consumer appeal are therefore very desirable. Prior efforts to develop an improved snack food includes attempts to enhance the flavor of fruits or vegetables by exposing the fruits or vegetables to carbon dioxide (CO2), thereby leaving the fruits or vegetables with an effervescent quality, or "fizzyn quality, due to the absorbed CO2. If successful, the resulting carbonated fruits or vegetables would not only retain all their inherent nutritional value but also have added appeal and consumer excitement with the effervescent or "fizzy" character of the foods. The prior attempts at producing carbonated fruits or vegetables are described in U.S. Patent 5,968,573 (Kaufman), entitled "Method for enhancing the flavor of fruits and vegetables." U.S.
Patent 5,968,573 (hereinafter "the -573 patent") is incorporated herein by reference.
The -573 patent discloses a method for enhancing fruits or vegetables to obtain carbonated fruits or vegetables with an effervescent quality. However, the method requires that the fruits or vegetables are processed in a sealable enclosure to establish the carbonating effect and then removed from the sealed COx environment and covered to prevent the COZ from escaping from within the fruits or vegetables.
Extensive testing has reveal-e--that this_method_can_onl.y-produce-car-bonated-fruits-er-vegetabies-with--effervescent qualities or "fizziness" lasting only long enough for immediate consumption: Once the fruits or vegetables are removed and covered as disclosed in . the -573 patent, the carbonation rapidly leaves the tissues of the fruits or vegetables.
Testing shows that the carbonation can only be retained for several minutes.
That is, the -573 patent method is not capable of producing carbonated fruits or vegetables with sufficient shelf-life for mass market distribution or consumption.
Moreover, the -573 patent is not directed to solving the problems of extending shelf-life, methods to enhance the flavor of fruits or vegetables that yield products suitable for mass market distribution and consumption, and so forth.
The present invention particularly addresses these and other problems, as will be described in the detailed description herein, resulting in new packaged flavor enhanced fruits or vegetables products and methods for enhancing the flavor of fruits or vegetables within product packaging enabling mass market distribution and consumption of the new packaged products.
PRODUCTS WITH EXTENDED SHELF-LIFE FOR MASS ]1IARKFT
DISTRIBUTION AND CONSUMPTION
Field of the lnvention The present invention relates to enhancing the flavor of and packaging fruits or vegetables in a modified atmosphere positive pressure of CO2. More particularly, the present invention relates to enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the present invention relates to packaged flavor enhanced fruits or vegetables products produced by such methods.
Background of the Invention The most popular snack foods have increasingly become heavily processed, pre-packaged for distribution, laden with preservatives to improve shelf-life, and inherently less nutritious than the traditional snack foods consumed in prior generations. Fresh fruits and vegetables continue to be replaced with pre-packaged snack foods that can be stored easily, served with minimal preparation, and, importantly, appeal to consumer tastes. The'se pre-packaged snack foods are often heavily processed with salts, sugars, and spices and consequently contribute to unhealthy dietary habits. Snack foods such as soft drinks, puffed corn products, fried potato chips, and other heavily processed items are routinely labeled as offering only empty calories to the consumer.
Snack foods with increased nutritional value and high consumer appeal are therefore very desirable. Prior efforts to develop an improved snack food includes attempts to enhance the flavor of fruits or vegetables by exposing the fruits or vegetables to carbon dioxide (CO2), thereby leaving the fruits or vegetables with an effervescent quality, or "fizzyn quality, due to the absorbed CO2. If successful, the resulting carbonated fruits or vegetables would not only retain all their inherent nutritional value but also have added appeal and consumer excitement with the effervescent or "fizzy" character of the foods. The prior attempts at producing carbonated fruits or vegetables are described in U.S. Patent 5,968,573 (Kaufman), entitled "Method for enhancing the flavor of fruits and vegetables." U.S.
Patent 5,968,573 (hereinafter "the -573 patent") is incorporated herein by reference.
The -573 patent discloses a method for enhancing fruits or vegetables to obtain carbonated fruits or vegetables with an effervescent quality. However, the method requires that the fruits or vegetables are processed in a sealable enclosure to establish the carbonating effect and then removed from the sealed COx environment and covered to prevent the COZ from escaping from within the fruits or vegetables.
Extensive testing has reveal-e--that this_method_can_onl.y-produce-car-bonated-fruits-er-vegetabies-with--effervescent qualities or "fizziness" lasting only long enough for immediate consumption: Once the fruits or vegetables are removed and covered as disclosed in . the -573 patent, the carbonation rapidly leaves the tissues of the fruits or vegetables.
Testing shows that the carbonation can only be retained for several minutes.
That is, the -573 patent method is not capable of producing carbonated fruits or vegetables with sufficient shelf-life for mass market distribution or consumption.
Moreover, the -573 patent is not directed to solving the problems of extending shelf-life, methods to enhance the flavor of fruits or vegetables that yield products suitable for mass market distribution and consumption, and so forth.
The present invention particularly addresses these and other problems, as will be described in the detailed description herein, resulting in new packaged flavor enhanced fruits or vegetables products and methods for enhancing the flavor of fruits or vegetables within product packaging enabling mass market distribution and consumption of the new packaged products.
BRIEF DESCRIPTION OF THE DRAWINGS
For a more complete understanding of the present invention, the drawings herein illustrate examples of the invention. The drawings, however, do not limit the scope of the invention. Similar references in the drawings indicate similar elements.
FIG. I illustrates a method for enhancing the flavor of fruits or vegetables within its own product packaging according to one embodiment of the present invention.
FIG. 2 illustrates a packaged flavor enhanced fruits or vegetables product according to one embodiment.
FIG. 3 illustrates, in one embodiment, an exemplary method for enhancing the flavor of fruits or vegetables within its own product packaging, the method involving a port for receiving CO2 into the product packaging.
FIG. 4 illustrates, in one embodiment, an exemplary packaged flavor enhanced fruits or vegetables product of the method illustrated in Fig. 3.
FIG. 5 illustrates a method for enhancing the flavor of fruits or vegetables within its own product packaging according to one embodiment of the present invention, the method involving a pressure chamber.
-FIG.-6-illustrates-onL-or-more-packaaged-fl~vor.enha-nc~ frui or vegetables products within a pressure chamber according to the method illustrated in Fig.
5.
For a more complete understanding of the present invention, the drawings herein illustrate examples of the invention. The drawings, however, do not limit the scope of the invention. Similar references in the drawings indicate similar elements.
FIG. I illustrates a method for enhancing the flavor of fruits or vegetables within its own product packaging according to one embodiment of the present invention.
FIG. 2 illustrates a packaged flavor enhanced fruits or vegetables product according to one embodiment.
FIG. 3 illustrates, in one embodiment, an exemplary method for enhancing the flavor of fruits or vegetables within its own product packaging, the method involving a port for receiving CO2 into the product packaging.
FIG. 4 illustrates, in one embodiment, an exemplary packaged flavor enhanced fruits or vegetables product of the method illustrated in Fig. 3.
FIG. 5 illustrates a method for enhancing the flavor of fruits or vegetables within its own product packaging according to one embodiment of the present invention, the method involving a pressure chamber.
-FIG.-6-illustrates-onL-or-more-packaaged-fl~vor.enha-nc~ frui or vegetables products within a pressure chamber according to the method illustrated in Fig.
5.
DETAILED DESCRIPTION
In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. However, those skilled in the art will understand that the present invention may be practiced without these specific details, that the present invention is not limited to the depicted embodiments, and that the present invention may be practiced in a variety of alternate embodiments. In other instances, well known methods, procedures, components, and systems have not been described in detail.
Parts of the description wi{I be presented using terminology commonly employed by those skilled in the art to convey the substance of their work to others skilled in the art. For example, a person having ordinary skill in the art wili be able to comprehend terms such modified atmosphere, carbon dioxide (CO2), positive pressure, carbonated, effervescent, carbonic acid, and so on in the context and intended meaning of the present invention and within the spirit and scope of the present invention.
The phrase "fruits or vegetablesA. is used herein to comprise any portion of a single type of fruit, any portion of a single type of vegetable, any portion of a mixture of fruits and vegetatiles-and_sar on.._As willbe-discussed further; "fruits-or-vegetables~-also comprises any portion of pre-processed fruits or vegetables, such as, but not limited to, whole fruits or vegetables, pre-cut portions of fruits or vegetables, or any of a wide variety of processed or unprocessed fruits or vegetables retaining a suitable composition that allows for absorption of CO2.
Various operations will be described as multiple discrete steps performed in turn in a manner that is helpful for understanding the present invention.. However, the order of description should not be construed as to imply that these operations are necessarily performed in the order they are presented, nor even order dependent. Lastly, repeated usage of the phrase "in one embodiment" does not necessarily refer to the same embodiment, although it may.
Turning now to Fig. 1, method steps 100, according to one embodiment of the present invention, are illustrated in a flow chart. As shown in Fig. 1, method steps 100, in one embodiment, comprise providing product packaging 110, receiving fruits or vegetables 120 into or at least proximate with the provided product packaging, introducing CO2130 into or proximate with the product packaging containing or proximate with the fruits or vegetables, and sealing the production packaging 140 with the fruits or vegetables and CO2 inside the product packaging.
In one embodiment, providing product packaging 110 comprises providing a product packaging with at least one opening large enough for receiving the fruits or vegetables 120, thereafter CO2 is introduced into the product packaging containing the fruits or vegetables (method step 130) and, finally, the product packaging is sealed (method step 140). In one embodiment, enough COZ is introduced and sealed within the product packaging containing the fruits or vegetables that there remains in the product packaging at least a slight positive pressure of CO2. In one embodiment, this positive pressure.is approximately 5 psi. In one embodiment, one or more of method steps. 100 are performed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of CO2 into the fruits or vegetables within the product packaging. In one embodiment, the fruits or vegetables are sealed in the product packaging with a 100% saturation level CO2 environment within the product packaging containing the fruits or vegetables.
In one embodiment, method steps 100 are accomplished using gas flushing or modified atmosphere packaging equipment, such equipment improved to allow for sealing the product packaging 140 such that the product packaging containing the fruits or vegetables is capable of retaining at least a slight positive internal pressure of CO2.
In one embodiment, the gas, flush equipment directly introduces enough COz into the product packaging containing the fruits or vegetables to achieve the positive pressure of CO2. In an alternate embodiment, a source of CO2 comprises the CO2 introduced in step 130, and a positive pressure of CO2 results from a release of CO2 generated by a CO2 generating material. In yet another embodiment,.a source of CO2 supplements the COz introduced in step 130, and the source of CO2 maintains the positive pressure of CO2 introduced into the product packaging containing the fruits or vegetables (step 130).
One skilled in the art will appreciate that variations ancd alterations to method steps 100 may be made without disturbing the spirit and scope of the claimed method.
1fl0-Such-variations=and-aiterations-may-irsclude,-but ar-e n~o 1imrEed-to, rearranging the order of the steps 100, adding sub-steps, and so on. In one embodiment, for example, method 100 comprises providing product packaging 110, receiving fruits or vegetables 120 into the product packaging, introducing CO2130 by first evacuating all non- CO2 gasses from the product packaging containing the fruits or vegetables and then introducing the CO2 into.the product packaging, and, finally, sealing the product packaging 140 therein containing the fruits or vegetables and CO2.
In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. However, those skilled in the art will understand that the present invention may be practiced without these specific details, that the present invention is not limited to the depicted embodiments, and that the present invention may be practiced in a variety of alternate embodiments. In other instances, well known methods, procedures, components, and systems have not been described in detail.
Parts of the description wi{I be presented using terminology commonly employed by those skilled in the art to convey the substance of their work to others skilled in the art. For example, a person having ordinary skill in the art wili be able to comprehend terms such modified atmosphere, carbon dioxide (CO2), positive pressure, carbonated, effervescent, carbonic acid, and so on in the context and intended meaning of the present invention and within the spirit and scope of the present invention.
The phrase "fruits or vegetablesA. is used herein to comprise any portion of a single type of fruit, any portion of a single type of vegetable, any portion of a mixture of fruits and vegetatiles-and_sar on.._As willbe-discussed further; "fruits-or-vegetables~-also comprises any portion of pre-processed fruits or vegetables, such as, but not limited to, whole fruits or vegetables, pre-cut portions of fruits or vegetables, or any of a wide variety of processed or unprocessed fruits or vegetables retaining a suitable composition that allows for absorption of CO2.
Various operations will be described as multiple discrete steps performed in turn in a manner that is helpful for understanding the present invention.. However, the order of description should not be construed as to imply that these operations are necessarily performed in the order they are presented, nor even order dependent. Lastly, repeated usage of the phrase "in one embodiment" does not necessarily refer to the same embodiment, although it may.
Turning now to Fig. 1, method steps 100, according to one embodiment of the present invention, are illustrated in a flow chart. As shown in Fig. 1, method steps 100, in one embodiment, comprise providing product packaging 110, receiving fruits or vegetables 120 into or at least proximate with the provided product packaging, introducing CO2130 into or proximate with the product packaging containing or proximate with the fruits or vegetables, and sealing the production packaging 140 with the fruits or vegetables and CO2 inside the product packaging.
In one embodiment, providing product packaging 110 comprises providing a product packaging with at least one opening large enough for receiving the fruits or vegetables 120, thereafter CO2 is introduced into the product packaging containing the fruits or vegetables (method step 130) and, finally, the product packaging is sealed (method step 140). In one embodiment, enough COZ is introduced and sealed within the product packaging containing the fruits or vegetables that there remains in the product packaging at least a slight positive pressure of CO2. In one embodiment, this positive pressure.is approximately 5 psi. In one embodiment, one or more of method steps. 100 are performed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of CO2 into the fruits or vegetables within the product packaging. In one embodiment, the fruits or vegetables are sealed in the product packaging with a 100% saturation level CO2 environment within the product packaging containing the fruits or vegetables.
In one embodiment, method steps 100 are accomplished using gas flushing or modified atmosphere packaging equipment, such equipment improved to allow for sealing the product packaging 140 such that the product packaging containing the fruits or vegetables is capable of retaining at least a slight positive internal pressure of CO2.
In one embodiment, the gas, flush equipment directly introduces enough COz into the product packaging containing the fruits or vegetables to achieve the positive pressure of CO2. In an alternate embodiment, a source of CO2 comprises the CO2 introduced in step 130, and a positive pressure of CO2 results from a release of CO2 generated by a CO2 generating material. In yet another embodiment,.a source of CO2 supplements the COz introduced in step 130, and the source of CO2 maintains the positive pressure of CO2 introduced into the product packaging containing the fruits or vegetables (step 130).
One skilled in the art will appreciate that variations ancd alterations to method steps 100 may be made without disturbing the spirit and scope of the claimed method.
1fl0-Such-variations=and-aiterations-may-irsclude,-but ar-e n~o 1imrEed-to, rearranging the order of the steps 100, adding sub-steps, and so on. In one embodiment, for example, method 100 comprises providing product packaging 110, receiving fruits or vegetables 120 into the product packaging, introducing CO2130 by first evacuating all non- CO2 gasses from the product packaging containing the fruits or vegetables and then introducing the CO2 into.the product packaging, and, finally, sealing the product packaging 140 therein containing the fruits or vegetables and CO2.
Next, Fig. 2 illustrates a packaged flavor enhanced fruits or vegetables product 200 produced using method steps 100, according to one embodiment of the present invention. As shown in Fig. 2, packaged flavor enhanced fruits or vegetables product 200 comprises product packaging 210 containing fruits or vegetables 220 and a positive pressure of CO2 in the space 230 within product packaging 210. In one embodiment, packaged flavor, enhanced fruits or vegetables product 200 further comprises a sealed area 240 into which the fruits or vegetables 220 were received and into which CO2 was introduced into product packaging 210.
Product packaging 210 may comprise any number of a wide variety of commercially materials and shapes capable of retaining a positive pressure of CO2 gas.
For example, product packaging 210 maycomprise a plastic cup and sealed area may comprise a heat sealed. material, the combination similar to containers used for packaging yogurts and other foodstuffs. In one embodiment, product packaging comprises a plastic bag material, and sealed area 240 comprises a (heat, chemically, or ultrasonically) welded closure of the plastic bag material. In one embodiment, product packaging 210 comprises a metallic cup or bottle material such as aluminum or Ain. In one embodiment, sealed area 240. comprises a pull-to-open type openable top similar to those used for a variety of foodstuffs such as puddings, fruit cocktails, and so on. Likewise, in one embodiment, product packaging 210 comprises a glass container with a suitable sealed area 240. Sealed area 240 may comprise any number of materials. In one embodiment, sealed area 240 comprises a screw-on or crimped metallic bottle-cap type top.
Product packaging 210 is not limited to the materials described herein. As one skilled in the art will appreciate, any material that is capable of retaining a positive pressure of CO2 may be used for product packaging 210 and sealed area 240.
Also, one skilled in the art will appreciate that product packaging 210 and sealed area 240 may comprise any shape or proportion. In one embodiment, product packaging 210 comprises two sheets of material, and sealed area 240 comprises a perimeter seal completely sealing the two sheets of material about fruits or vegetables 220 and retaining a positive pressure of CO2 within the resulting packaged flavor enhanced fruits or vegetables product 200.
In one embodiment, product packaging 210 and sealed area 240 comprise a darkened or opaque.material to reduce or eliminate light intrusion upon fruits or vegetables 220, thereby reducing photosynthesis, respiration, or other processes and improving the shelf-life of packaged flavor enhanced fruits or vegetables product 200.
Regarding fruits or vegetables 220, as previously mentioned, any portion of a single fruit, medley of fruits, single vegetable, medley of vegetables, combination of fruits and vegetables, and so forth may be used. Any fruits or vegetables containing water may be carbonated to achieve a "fizzy" or effervescent quality:
Different fruits and vegetables absorb C02 differently depending upon temperature, freshness of the fruits or vegetables, percentage water content, and so on. As a specific example, fruits or vegetables 220 may comprise finely chopped sweetened strawberries. Once packaged and flavor enhanced using method steps 100, the packaged flavor enhanced fruits or vegetables product 200 comprises packaged ufizzed" sweetened strawberries, ready for mass market distribution and consumption.
Practicing the present invention to obtain packaged flavor enhanced fruits or vegetables products such as packaged flavor enhanced fruits or vegetables product 200 may comprise any processed or unprocessed fruits or vegetables, cut or uncut, mixed or unmixed, and so forth. For example, fruits or vegetables that have been fortified with vitamins, minerals, or other nutrients may comprise fruits or vegetables 220. Moreover, fruits or vegetables 220 may comprise fruits or vegetables that have been previously exposed to CO2.
Still referring to Fig. 2, product packaging space 230, in one embodiment, comprises introduced CO2. The introduced C02, in one embodiment comprises enough CO2 so that there is a positive pressure of CO2 retained in the packaged flavor enhanced fruits or vegetables product 200. In another embodiment, a C02 generating material may be introduced into space 230, the material generating enough CO2 to maintain a positive pressure of CO2 within product packaging 210 containing fruits or vegetables 220 and having sealed area 240 sealed. In one embodiment, the CO2 Veneratirfg-materiat-introztuced-ito space.230 comprises dry-ice. In one embodiment, the CO2 generating material introduced into space 230 comprises a CO2 releasing substance such as products commercially available from CO2 TechnologiesT"'. In one embodiment, the CO2 generating material introduced into space 230 releases enough CO2 to create a positive pressure of CO2 within space 230. In.one embodiment, space 230 provides a'[ OQ% C02 saturation level environment for fruits or vegetables 220.
Product packaging 210 may comprise any number of a wide variety of commercially materials and shapes capable of retaining a positive pressure of CO2 gas.
For example, product packaging 210 maycomprise a plastic cup and sealed area may comprise a heat sealed. material, the combination similar to containers used for packaging yogurts and other foodstuffs. In one embodiment, product packaging comprises a plastic bag material, and sealed area 240 comprises a (heat, chemically, or ultrasonically) welded closure of the plastic bag material. In one embodiment, product packaging 210 comprises a metallic cup or bottle material such as aluminum or Ain. In one embodiment, sealed area 240. comprises a pull-to-open type openable top similar to those used for a variety of foodstuffs such as puddings, fruit cocktails, and so on. Likewise, in one embodiment, product packaging 210 comprises a glass container with a suitable sealed area 240. Sealed area 240 may comprise any number of materials. In one embodiment, sealed area 240 comprises a screw-on or crimped metallic bottle-cap type top.
Product packaging 210 is not limited to the materials described herein. As one skilled in the art will appreciate, any material that is capable of retaining a positive pressure of CO2 may be used for product packaging 210 and sealed area 240.
Also, one skilled in the art will appreciate that product packaging 210 and sealed area 240 may comprise any shape or proportion. In one embodiment, product packaging 210 comprises two sheets of material, and sealed area 240 comprises a perimeter seal completely sealing the two sheets of material about fruits or vegetables 220 and retaining a positive pressure of CO2 within the resulting packaged flavor enhanced fruits or vegetables product 200.
In one embodiment, product packaging 210 and sealed area 240 comprise a darkened or opaque.material to reduce or eliminate light intrusion upon fruits or vegetables 220, thereby reducing photosynthesis, respiration, or other processes and improving the shelf-life of packaged flavor enhanced fruits or vegetables product 200.
Regarding fruits or vegetables 220, as previously mentioned, any portion of a single fruit, medley of fruits, single vegetable, medley of vegetables, combination of fruits and vegetables, and so forth may be used. Any fruits or vegetables containing water may be carbonated to achieve a "fizzy" or effervescent quality:
Different fruits and vegetables absorb C02 differently depending upon temperature, freshness of the fruits or vegetables, percentage water content, and so on. As a specific example, fruits or vegetables 220 may comprise finely chopped sweetened strawberries. Once packaged and flavor enhanced using method steps 100, the packaged flavor enhanced fruits or vegetables product 200 comprises packaged ufizzed" sweetened strawberries, ready for mass market distribution and consumption.
Practicing the present invention to obtain packaged flavor enhanced fruits or vegetables products such as packaged flavor enhanced fruits or vegetables product 200 may comprise any processed or unprocessed fruits or vegetables, cut or uncut, mixed or unmixed, and so forth. For example, fruits or vegetables that have been fortified with vitamins, minerals, or other nutrients may comprise fruits or vegetables 220. Moreover, fruits or vegetables 220 may comprise fruits or vegetables that have been previously exposed to CO2.
Still referring to Fig. 2, product packaging space 230, in one embodiment, comprises introduced CO2. The introduced C02, in one embodiment comprises enough CO2 so that there is a positive pressure of CO2 retained in the packaged flavor enhanced fruits or vegetables product 200. In another embodiment, a C02 generating material may be introduced into space 230, the material generating enough CO2 to maintain a positive pressure of CO2 within product packaging 210 containing fruits or vegetables 220 and having sealed area 240 sealed. In one embodiment, the CO2 Veneratirfg-materiat-introztuced-ito space.230 comprises dry-ice. In one embodiment, the CO2 generating material introduced into space 230 comprises a CO2 releasing substance such as products commercially available from CO2 TechnologiesT"'. In one embodiment, the CO2 generating material introduced into space 230 releases enough CO2 to create a positive pressure of CO2 within space 230. In.one embodiment, space 230 provides a'[ OQ% C02 saturation level environment for fruits or vegetables 220.
Moving now to Fig. 3, enhancing the flavor of fruits or vegetables within its product packaging comprises method steps 300, according to one embodiment. As shown in Fig. 3, method steps 300 comprise providing product packaging 310, receiving fruits or vegetables 320, vacuum sealing the product packaging with a port blocked 330, introducing CO2 through the port 340, and sealing the port 350.
In one embodiment, vacuum sealing the product packaging with a port blocked 330 comprises evacuation of non- COz gasses from the product packaging containing the fririts or vegetables and then sealing the product packaging leaving an openable area (or port) through which COz may be introduced into the product packaging. In one embodiment, the port is blocked to prevent gaseous flow through the port and to thereby favorably assist the evacuation of non- CO2 gasses from the product packaging containing the fruits or vegetables.
According to one embodiment, introducing CO2 through the port 340 comprises flowing enough CO2 through the port (or opening) into the product packaging containing the fruits or vegetables to create a positive pressure of CO2 within the product packaging. In one embodiment, the positive pressure is approximately 5 psi.
-in-one-embodiment,-one-orrrmTe-of-metho~ steps 300 are pe orme . in a re rigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of CO2 into the fruits or vegetables within the product packaging..
In one embodiment, the fruits. or vegetables are sealed in the product packaging with a 100%
saturation level COz environment within the product packaging containing the fruits or vegetables.
In one embodiment, vacuum sealing the product packaging with a port blocked 330 comprises evacuation of non- COz gasses from the product packaging containing the fririts or vegetables and then sealing the product packaging leaving an openable area (or port) through which COz may be introduced into the product packaging. In one embodiment, the port is blocked to prevent gaseous flow through the port and to thereby favorably assist the evacuation of non- CO2 gasses from the product packaging containing the fruits or vegetables.
According to one embodiment, introducing CO2 through the port 340 comprises flowing enough CO2 through the port (or opening) into the product packaging containing the fruits or vegetables to create a positive pressure of CO2 within the product packaging. In one embodiment, the positive pressure is approximately 5 psi.
-in-one-embodiment,-one-orrrmTe-of-metho~ steps 300 are pe orme . in a re rigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of CO2 into the fruits or vegetables within the product packaging..
In one embodiment, the fruits. or vegetables are sealed in the product packaging with a 100%
saturation level COz environment within the product packaging containing the fruits or vegetables.
In an alternate embodiment, a source of CO2 comprises the CO2 introduced in step 340, and a positive pressure of CO2 results from a release of CO2 generated by a CO2 generating material. In yet another embodiment, a source of CO2 supplements the COZ introduced in step 340 and the source of CO2 maintains the positive pressure of CO2 introduced into the product packaging containir,g,the fruits or vegetables (step 340).
In one embodiment, sealing the port 350 comprises closing the port (or opening) resulting in a packaged flavor enhanced fruits or vegetables product suitable for mass distribution and consumption. As will be discussed, the port may comprise any opening through which CO2 may be introduced (method step 340). It follows, therefore, that sealing the port 350 may invoive different processes depending upon the material properties and functional properties of the port. For example, if the port comprises an opening held closed but not sealed in method step 330, subsequently sealing the port 350 may comprise a similar sealing process as in step 330 but without the vacuum aspect.
Referring now to Fig. 4, a packaged flavor enhanced fruits or vegetabfes product 400 produced using method step-s-300-is iTlustrated, according to one embodiment of the present invention. As shown.in Fig. 4, packaged flavor enhanced fruits or vegetables product 400, in one embodiment, comprises the packaged flavor enhanced fruits or vegetables product 200 with port 450 added. In one embodiment, port comprises a portion of sealed area 240 left open for introducing CO2 through the opening (method step 340). In one embodiment, port 350 comprises a one-way check valve capable of permitting CO2 to flow into space 230 and retaining a positive pressure of CO2 therein. In another embodiment, port 350 comprises a sealable plastic tube at least large enough to allow the flowing COZ into space 230. In one embodiment, port 450 comprises a plastic tube sealable using commercially available (heat, chemical, or sonic) welding equipment. Methods for sealing port 450 are well known in the art and need not be described in further detail. Likewise, one skilled in the art wifl be able to substitute a wide variety of materials, configurations, and devices comprising port 450.
Next, Fig. 5 illustrates method steps 500 for producing one or more packaged flavor enhanced fruits or vegetables product using a pressure chamber. As shown in Fig. 5, method 500 comprises providing product packaging 510, receiving fruits or vegetables into the product packaging 520, placing one or more of the product packaging containing fruits or vegetables into a pressure chamber 530, evacuating.
non- CO2 gasses from the pressure chamber 540, introducing CO2 into the pressure chamber 550, and sealing the one or more product packaging containing fruits or vegetables within the pressure chamber 560.. In one embodiment, placing one or more ot the product packaging (step 530) comprises placing one or more of the product packaging asin Fig. 2 into a pressure chamber. In one embodiment, placing one or more of the product packaging (step 530) comprises placing one or more of the product packaging as in Fig. 4 into a pressure chamber.
According to one embodiment, introducing CO2 into the pressure chamber 550 comprises flowing enough CO2 into the pressure chamber to create a positive pressure of CO2 within the product packaging therein. In one embodiment, the positive pressure is approximately 5 psi. In one embodiment, one or more of method steps 500 are peiformed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of COa into the fruits or vegetables within the product packaging. In one embodiment, within the pressure chamber, the fruits or vegetables are sealed in the product packaging with a 100% saturation level environment within the product packaging containing the fruits or vegetables.
Fig. 6 illustrates one or more packaged flavor enhanced fruits or vegetables product within a pressure chamber according to the method illustrated in Fig.
5. As shown in Fig. 6, pressure chamber 610 contains one or more packaged flavor enhanced fruits or vegetables product 200. Pressure chamber 610 may be used as shown, with product packaging as in Fig. 2, or with product packaging as in Fig. 4, or with other variations of product packaging as described previously.
In one embodiment, introducing CO2 into pressure. chamber (method step 550) comprises flowing enough CO2 into pressure chamber 610 so as to create a positive pressure of CO2. As the pressure of COZ becomes slightly positive in pressure -ch-amtsSr-61-0; the pressure of002 vtin"thm product 200 also becomes slightly positive since the COz is able to freely enter the unsealed product packaging 210.
Likewise, as the pressure of CO2 becomes slightly positive in pressure chamber 610, in one embodiment, the pressure of CO2 within product 400 contained inside pressure chamber 610 becomes slightly positive since the CO2 is able to freely enter port 450.
In one embodiment, subsequent to introducing enough CO2 to achieve a positive pressure of CO2 within the product packaging containing the fruits or vegetables the product packaging is sealed, thereby resulting in one or more packaged flavor enhanced fruits or vegetables product such as product 200 or product 400. A
person having ordinary skill in the art will recognize that the methods described herein may be scaled up for high volume production of packaged flavor enhanced fruits or vegetables.
In one embodiment, pressure chamber 610 is capable of operating on a large number of products such as product 200.
As described herein, the present invention provides methods for enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the.flavor enhanced fruits or vegetables, and the present invention provides packaged flavor enhanced fruits or vegetables products produced by such methods. The methods comprise providing product packaging capable of retaining a positive pressure of C02, receiving fruits or vegetables into the product packaging, introducing CO2 into the product packaging, and sealing the prod .uct packaging containing the fruits or vegetables and C02, and wherein the product packaging retains a positive pressure of C02, and the fruits or vegetables -absor.b-the-CO2 ther-eby-enhancing-the flavor-of-the-fruits-er-vegetables-witMifl-the-product packaging.
Although a person having skill in the art may comprehend alterations and modifications of the present invention after having read the foregoing description, it is to be understood that the particular embodiments shown and described by way of illusttation are in no way intended to be considered limiting. References to details of particular embodiments are not intended to limit the scope of the claims.
Rather, it will -i5-be appreciated that many variations, modifications, and embodiments are possible, and all such variations, modifications, and embodiments are to be regarded as being within the spirit and scope of the invention.
In one embodiment, sealing the port 350 comprises closing the port (or opening) resulting in a packaged flavor enhanced fruits or vegetables product suitable for mass distribution and consumption. As will be discussed, the port may comprise any opening through which CO2 may be introduced (method step 340). It follows, therefore, that sealing the port 350 may invoive different processes depending upon the material properties and functional properties of the port. For example, if the port comprises an opening held closed but not sealed in method step 330, subsequently sealing the port 350 may comprise a similar sealing process as in step 330 but without the vacuum aspect.
Referring now to Fig. 4, a packaged flavor enhanced fruits or vegetabfes product 400 produced using method step-s-300-is iTlustrated, according to one embodiment of the present invention. As shown.in Fig. 4, packaged flavor enhanced fruits or vegetables product 400, in one embodiment, comprises the packaged flavor enhanced fruits or vegetables product 200 with port 450 added. In one embodiment, port comprises a portion of sealed area 240 left open for introducing CO2 through the opening (method step 340). In one embodiment, port 350 comprises a one-way check valve capable of permitting CO2 to flow into space 230 and retaining a positive pressure of CO2 therein. In another embodiment, port 350 comprises a sealable plastic tube at least large enough to allow the flowing COZ into space 230. In one embodiment, port 450 comprises a plastic tube sealable using commercially available (heat, chemical, or sonic) welding equipment. Methods for sealing port 450 are well known in the art and need not be described in further detail. Likewise, one skilled in the art wifl be able to substitute a wide variety of materials, configurations, and devices comprising port 450.
Next, Fig. 5 illustrates method steps 500 for producing one or more packaged flavor enhanced fruits or vegetables product using a pressure chamber. As shown in Fig. 5, method 500 comprises providing product packaging 510, receiving fruits or vegetables into the product packaging 520, placing one or more of the product packaging containing fruits or vegetables into a pressure chamber 530, evacuating.
non- CO2 gasses from the pressure chamber 540, introducing CO2 into the pressure chamber 550, and sealing the one or more product packaging containing fruits or vegetables within the pressure chamber 560.. In one embodiment, placing one or more ot the product packaging (step 530) comprises placing one or more of the product packaging asin Fig. 2 into a pressure chamber. In one embodiment, placing one or more of the product packaging (step 530) comprises placing one or more of the product packaging as in Fig. 4 into a pressure chamber.
According to one embodiment, introducing CO2 into the pressure chamber 550 comprises flowing enough CO2 into the pressure chamber to create a positive pressure of CO2 within the product packaging therein. In one embodiment, the positive pressure is approximately 5 psi. In one embodiment, one or more of method steps 500 are peiformed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of COa into the fruits or vegetables within the product packaging. In one embodiment, within the pressure chamber, the fruits or vegetables are sealed in the product packaging with a 100% saturation level environment within the product packaging containing the fruits or vegetables.
Fig. 6 illustrates one or more packaged flavor enhanced fruits or vegetables product within a pressure chamber according to the method illustrated in Fig.
5. As shown in Fig. 6, pressure chamber 610 contains one or more packaged flavor enhanced fruits or vegetables product 200. Pressure chamber 610 may be used as shown, with product packaging as in Fig. 2, or with product packaging as in Fig. 4, or with other variations of product packaging as described previously.
In one embodiment, introducing CO2 into pressure. chamber (method step 550) comprises flowing enough CO2 into pressure chamber 610 so as to create a positive pressure of CO2. As the pressure of COZ becomes slightly positive in pressure -ch-amtsSr-61-0; the pressure of002 vtin"thm product 200 also becomes slightly positive since the COz is able to freely enter the unsealed product packaging 210.
Likewise, as the pressure of CO2 becomes slightly positive in pressure chamber 610, in one embodiment, the pressure of CO2 within product 400 contained inside pressure chamber 610 becomes slightly positive since the CO2 is able to freely enter port 450.
In one embodiment, subsequent to introducing enough CO2 to achieve a positive pressure of CO2 within the product packaging containing the fruits or vegetables the product packaging is sealed, thereby resulting in one or more packaged flavor enhanced fruits or vegetables product such as product 200 or product 400. A
person having ordinary skill in the art will recognize that the methods described herein may be scaled up for high volume production of packaged flavor enhanced fruits or vegetables.
In one embodiment, pressure chamber 610 is capable of operating on a large number of products such as product 200.
As described herein, the present invention provides methods for enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the.flavor enhanced fruits or vegetables, and the present invention provides packaged flavor enhanced fruits or vegetables products produced by such methods. The methods comprise providing product packaging capable of retaining a positive pressure of C02, receiving fruits or vegetables into the product packaging, introducing CO2 into the product packaging, and sealing the prod .uct packaging containing the fruits or vegetables and C02, and wherein the product packaging retains a positive pressure of C02, and the fruits or vegetables -absor.b-the-CO2 ther-eby-enhancing-the flavor-of-the-fruits-er-vegetables-witMifl-the-product packaging.
Although a person having skill in the art may comprehend alterations and modifications of the present invention after having read the foregoing description, it is to be understood that the particular embodiments shown and described by way of illusttation are in no way intended to be considered limiting. References to details of particular embodiments are not intended to limit the scope of the claims.
Rather, it will -i5-be appreciated that many variations, modifications, and embodiments are possible, and all such variations, modifications, and embodiments are to be regarded as being within the spirit and scope of the invention.
Claims (32)
1. A method of enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, the method comprising:
providing product packaging capable of retaining a positive pressure of CO2, receiving fruits or vegetables into said product packaging, introducing CO2 into said product packaging, and sealing said product packaging containing said fruits or vegetables and said CO2, wherein said product packaging retains said positive pressure of CO2, and said fruits or vegetables absorb said CO2 thereby enhancing the flavor of said fruits or vegetables within said product packaging.
providing product packaging capable of retaining a positive pressure of CO2, receiving fruits or vegetables into said product packaging, introducing CO2 into said product packaging, and sealing said product packaging containing said fruits or vegetables and said CO2, wherein said product packaging retains said positive pressure of CO2, and said fruits or vegetables absorb said CO2 thereby enhancing the flavor of said fruits or vegetables within said product packaging.
2. The method of claim 1, wherein said introducing CO2 into said product packaging comprises flushing CO2 into said product packaging.
3. The method of claim 2, wherein said flushing CO2 into said product packaging comprises displacement of non-CO2 gases.
4. The method of claim 3, wherein said flushing CO2 into said product packaging further comprises adding enough CO2 into said product packaging to establish said positive pressure of CO2 within said product packaging.
5. The method of claim 1, wherein said positive pressure of CO2 comprises a positive pressure of approximately 5 psi.
6. The method of claim 1, wherein said introducing CO2 into said product packaging comprises creating a 100% CO2 saturation environment for said fruits or vegetables.
7. The method of claim 1, further comprising evacuating non-CO2 gases from said product packaging prior to said introducing CO2 into said product packaging.
8. The method of claim 1, wherein said introducing CO2 into said product packaging comprises adding enough CO2 into said product packaging to establish said positive pressure of CO2 within said product packaging.
9. The method of claim 1, wherein said introducing CO2 into said product packaging comprises insetting a source of CO2 into said product packaging
10. The method of claim 9, wherein said source of CO2 comprises a CO2 generating material.
11. The method of claim 10, wherein said CO2 generating material dispenses CO2 within said product packaging.
12. The method of claim 11, wherein said CO2 generating material generates enough CO2 to establish said positive pressure of CO2 within said product packaging.
13. The method of claim 9, wherein said source of CO2 comprises dry ice.
14. The method of claim 1, further comprising refrigerating said product packaging containing said fruits or vegetables.
15. The method of claim 1, wherein said steps of introducing CO2 into said product packaging and sealing said product packaging containing said fruits or vegetables and said CO2 comprise the steps of:
vacuum sealing said product packaging containing said fruits or vegetables leaving a port area that may be opened and large enough for flowing CO2 into said product packaging containing said fruits or vegetables, introducing CO2 into said product packaging through said port, and sealing said port.
vacuum sealing said product packaging containing said fruits or vegetables leaving a port area that may be opened and large enough for flowing CO2 into said product packaging containing said fruits or vegetables, introducing CO2 into said product packaging through said port, and sealing said port.
16. The method of claim 1, wherein said steps of introducing CO2 into said product packaging and sealing said product packaging containing said fruits or vegetables and said CO2 comprise the steps of:
placing one or more said product packaging containing said fruits or vegetables into a pressure chamber, evacuating said pressure chamber to remove non-CO2 gases, introducing CO2 into said pressure chamber, and sealing said one or more product packaging containing said fruits or vegetables within said pressure chamber.
placing one or more said product packaging containing said fruits or vegetables into a pressure chamber, evacuating said pressure chamber to remove non-CO2 gases, introducing CO2 into said pressure chamber, and sealing said one or more product packaging containing said fruits or vegetables within said pressure chamber.
17. A packaged flavor enhanced fruits or vegetables product produced according to the method comprising:
providing product packaging capable of retaining a positive pressure of CO2, receiving fruits or vegetables into said product packaging, introducing CO2 into said product packaging, and sealing said product packaging containing said fruits or vegetables and said CO2, wherein said product packaging retains said positive pressure of CO2, and said fruits or vegetables absorb said CO2 thereby enhancing the flavor of said fruits or vegetables within said product packaging:
providing product packaging capable of retaining a positive pressure of CO2, receiving fruits or vegetables into said product packaging, introducing CO2 into said product packaging, and sealing said product packaging containing said fruits or vegetables and said CO2, wherein said product packaging retains said positive pressure of CO2, and said fruits or vegetables absorb said CO2 thereby enhancing the flavor of said fruits or vegetables within said product packaging:
18. The product of claim 17, wherein said introducing CO2 into said product packaging comprises flushing CO2 into said product-packaging.
19. The product of claim 18, wherein said flushing CO2 into said product packaging comprises displacement of non-CO2 gases.
20. The product of claim 19, wherein said flushing CO2 into said product packaging further comprises adding enough CO2 into said product packaging to establish said positive pressure of CO2 within said product packaging.
21. The product of claim 17, wherein said positive pressure of CO2 comprises a positive pressure of approximately 5 psi.
22. The product of claim 17, wherein said introducing CO2 into said product packaging comprises creating a 100% CO2 saturation environment for said fruits or vegetables.
23. The product of claim 17, further comprising evacuating non- CO2 gases from said product packaging prior to said introducing CO2 into said product packaging.
24. The product of claim 17, wherein said introducing CO2 into said product packaging comprises adding enough CO2 into said product packaging to establish said positive pressure of CO2 within said product packaging.
25. The product of claim 17, wherein said introducing CO2 into said product packaging comprises inserting a source of CO2 into said product packaging.
26. The product of claim 25, wherein said source of CO2 comprises a CO2 generating material.
27. The product of claim 26, wherein said CO2 generating material dispenses within said product packaging.
28. The product of claim 27, wherein said CO2 generating material generates enough CO2 to establish said positive pressure of CO2 within said product packaging.
29. The product of claim 25, wherein said source of CO2 comprises dry ice.
30. The product of claim 17, further comprising refrigerating said product packaging containing said fruits or vegetables.
31. The product of claim 17, wherein said steps of introducing CO2 into said product packaging and sealing said product packaging containing said fruits or vegetables and said CO2 comprise the steps of:
vacuum sealing said product packaging containing said fruits or vegetables leaving a port area that may be opened and large enough for flowing CO2 into said product packaging containing said fruits or vegetables, introducing CO2 into said product packaging through said port, and sealing said port.
vacuum sealing said product packaging containing said fruits or vegetables leaving a port area that may be opened and large enough for flowing CO2 into said product packaging containing said fruits or vegetables, introducing CO2 into said product packaging through said port, and sealing said port.
32. The product of claim 17, wherein said steps of introducing CO2 into said product packaging and sealing said product packaging containing said fruits or vegetables and said CO2 comprise the steps of:
placing one or more said product packaging containing said fruits or vegetables into a pressure chamber, evacuating said pressure chamber to remove non- CO2 gases, introducing CO2 into said pressure chamber, and sealing said one or more product packaging containing said fruits or vegetables within said pressure chamber.
placing one or more said product packaging containing said fruits or vegetables into a pressure chamber, evacuating said pressure chamber to remove non- CO2 gases, introducing CO2 into said pressure chamber, and sealing said one or more product packaging containing said fruits or vegetables within said pressure chamber.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US85704304A | 2004-05-28 | 2004-05-28 | |
| US10/857,043 | 2004-05-28 | ||
| PCT/US2005/018806 WO2005117598A2 (en) | 2004-05-28 | 2005-05-27 | Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2568022A1 true CA2568022A1 (en) | 2005-12-15 |
Family
ID=35463280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002568022A Abandoned CA2568022A1 (en) | 2004-05-28 | 2005-05-27 | Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP1788894A2 (en) |
| JP (1) | JP2008515383A (en) |
| AU (1) | AU2005249488A1 (en) |
| CA (1) | CA2568022A1 (en) |
| WO (1) | WO2005117598A2 (en) |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR510697A (en) * | 1919-08-22 | 1920-12-09 | Eloi Dotta | Process for the preservation of certain perishable foodstuffs |
| SE344573B (en) * | 1969-02-25 | 1972-04-24 | Rigello Pak Ab | |
| GB1273232A (en) * | 1969-04-01 | 1972-05-03 | Ici Ltd | Containers |
| US4548852A (en) * | 1983-05-02 | 1985-10-22 | Pakor, Inc. | Method and apparatus for packaging perishable products in a reduced air atmosphere |
| FR2546138B1 (en) * | 1983-05-18 | 1986-08-08 | Loevenbruck Francois | PACKAGING MOST PARTICULARLY FOR FOODSTUFFS |
| US4627336A (en) * | 1985-09-25 | 1986-12-09 | Nam Kang H | Apparauts for storage of perishables |
| US5968573A (en) * | 1996-01-23 | 1999-10-19 | Kaufman; Galen D. | Method for enhancing the flavor of fruits and vegetables |
| DE19912347A1 (en) * | 1999-03-19 | 2000-09-21 | Plaas Link Andreas | Packages for fruit and vegetables that suspends them in a carbondioxide atmosphere |
| US7228793B2 (en) * | 2002-11-25 | 2007-06-12 | Fizzy Fruit, LLC | Carbonation system for enhancing the flavor of fruits and vegetables |
-
2005
- 2005-05-27 JP JP2007515406A patent/JP2008515383A/en active Pending
- 2005-05-27 WO PCT/US2005/018806 patent/WO2005117598A2/en active Application Filing
- 2005-05-27 EP EP05755289A patent/EP1788894A2/en not_active Withdrawn
- 2005-05-27 AU AU2005249488A patent/AU2005249488A1/en not_active Abandoned
- 2005-05-27 CA CA002568022A patent/CA2568022A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| WO2005117598A3 (en) | 2007-01-18 |
| AU2005249488A1 (en) | 2005-12-15 |
| WO2005117598A2 (en) | 2005-12-15 |
| EP1788894A2 (en) | 2007-05-30 |
| WO2005117598A8 (en) | 2008-01-24 |
| JP2008515383A (en) | 2008-05-15 |
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