EP1214246A1 - Procede de production d'un conteneur hermetique destine aux produits cuits au four ou aux produits similaires - Google Patents

Procede de production d'un conteneur hermetique destine aux produits cuits au four ou aux produits similaires

Info

Publication number
EP1214246A1
EP1214246A1 EP99947319A EP99947319A EP1214246A1 EP 1214246 A1 EP1214246 A1 EP 1214246A1 EP 99947319 A EP99947319 A EP 99947319A EP 99947319 A EP99947319 A EP 99947319A EP 1214246 A1 EP1214246 A1 EP 1214246A1
Authority
EP
European Patent Office
Prior art keywords
foil
recipient
container
combination
foodstuff
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP99947319A
Other languages
German (de)
English (en)
Other versions
EP1214246B1 (fr
Inventor
Adao Goncalves Peixoto
Luis Arcebilio Trevizan Pretti
Cosme Silverio De Carvalho
Rosana Coracini Garcia
Levi Carlotti
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of EP1214246A1 publication Critical patent/EP1214246A1/fr
Application granted granted Critical
Publication of EP1214246B1 publication Critical patent/EP1214246B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/343—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated in a conventional oven, e.g. a gas or electric resistance oven
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D79/00—Kinds or details of packages, not otherwise provided for
    • B65D79/005—Packages having deformable parts for indicating or neutralizing internal pressure-variations by other means than venting
    • B65D79/0087—Packages having deformable parts for indicating or neutralizing internal pressure-variations by other means than venting the deformable part being located in a closure, e.g. in caps or lids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B29/00—Packaging of materials presenting special problems
    • B65B29/08—Packaging of edible materials intended to be cooked in the package

Definitions

  • the invention relates to the manufacturing of food products which are packaged in hermetically closed containers. More particularly, the invention concerns chilled food products packaged in sealed cups or similar containers for which a cooking of the product is required after the product has been filled in the cups.
  • Chilled sweet foodstuffs such as custard, creme brulee, pudding and the like, need to be cooked to reach a suitable degree of texture and consistency.
  • the foodstuffs comprise proteins such as egg and lactic proteins which when submitted to a cooking stage gelatinise to form a final product having a satisfactory gel texture.
  • cooking is performed after the containers have been filled with a liquid non-gelatinised raw preparation. Cooking is performed in ovens where average temperatures are about 90°C.
  • the top of the container is sealed with a flexible sealing peelable foil.
  • the object of the present invention is to meet these needs.
  • the present invention permits to guarantee an airtight closure and so to improve bacteriological safety. It solves the problem of contamination by providing a packaging which is already hermetically sealed during cooking. For that, the invention alleviates the problem of overpressure during cooking and ensures a resistant closure of the container.
  • Simplification of the line of production includes the possibility of assembling and imperviously sealing a plurality of cups in multi-packs before oven cooking. This was not possible by the conventional methods where the cups were not sealed during cooking. Generally, the final sealing was made after oven cooking and only after that the multi-packs could be prepared.
  • multi-packs it is meant a group of separate cups maintained together in a plastic (or eventually paper) over-packaging.
  • the present invention includes a method of producing a cooked foodstuff hermetically packaged in a container comprising a recipient and a flexible foil sealed onto the recipient, the method comprising:
  • initial deformation of the foil or lid before applying the foil on top of the container is not contemplated as being a satisfactory solution for the invention as, in particular due to a very low thickness of the flexible foil, it would cause delicate problems to manipulate the foil without accidentally deforming the intended concave shape of the foil. Therefore, the invention solves this problem by providing the deformation of the foil while the foil has been already partly sealed to the recipient. Therefore, the foil can be applied in a flat configuration and no manipulation of a deformed foil is rendered necessary.
  • the partial seal also provides a firm holding means of the foil onto the recipient while the foil is pressed. There is no need to employ specific support and holding means to maintain the foil sufficiently firmly to the recipient while the pressing operation is carried out . The method is therefore cost effective and greatly reduces production time-cycle and investment in tool equipment .
  • partly sealing the foil comprises forming at least one portion of seal along a rim of the recipient while leaving at least one gas passages formed by at least one unsealed portion located along the rim adjacent the at least one portion of seal. Therefore, the foil is ensured to be correctly positioned and firmly maintained during the subsequent step of pressing without any risk of off-centering of the foil with respect to the recipient.
  • the unsealed portions are only of several tenths to several millimetres, i.e., 0.5 to 5 mm.
  • the sealed portions preferably cover a major peripheral length of the rim of the recipient, preferably, at least 80% of the total length.
  • non-cooked preparation we mean a raw preparation comprising ingredients which need to be heated in order to modify the texture, taste and/or colour of the final foodstuff.
  • non-cooked preparations of the invention are those which contain gelatinisable ingredients such as egg and/or milk proteins which require a heating of at least 80°C during about 60 to 90 minutes so as to reach a suitable gel structure.
  • the operative conditions may vary as a function of the nature of the ingredients, recipes, proportions and specificity of the final foodstuff to be prepared.
  • the flexible foil is pressed by means of mechanical pressure means.
  • mechanical pressure means are such as a piston or technical equivalents.
  • the use of mechanical pressure means presents the advantage that the degree of deformation can be precisely controlled by the control of geometry and dimensions of the mechanical means .
  • the hermetically closed container In the subsequent step of cooking, the hermetically closed container generally takes place in an oven specifically dedicated for that purpose .
  • Cooking can be carried out in batches of filled containers or, alternatively, in a continuous manner, i.e., while the containers are continuously and linearly conveyed by conveyor means.
  • the cooking temperatures in ovens may vary depending upon the type of foodstuff, recipes or volume to be heated, etc.. However, usual cooking temperatures are considered ranging from 80 to 100 °C during about 1 to 2 hours in the context of the present invention.
  • the invention also relates to the combination of the cooked foodstuff and container as hermetically closed.
  • the container comprises a recipient and a flexible foil sealed onto the recipient wherein the container comprises at least one flexible portion which protrudes inwardly, the flexible portion being capable of deforming outwardly upon accumulation of internal gas or vapour pressure resulting from heating of the foodstuff in the closed container.
  • the combination of the container and its contents is unique in the sense that the container is specifically designed to withstand the pressure and temperature conditions specific for the oven cooked foodstuff such as those of the invention.
  • the portion of deformation is a portion of the flexible foil.
  • the foil has the capacity to be easily deformed, as it will generally comprise flexible materials such as aluminium or aluminium alloy.
  • the deformed structure of the foil aids in imparting a reduction of the head-space of the container and consequently, in reducing the risks of bursting or failure of the plastic seal.
  • it is given to the foil when deformed inwardly, a higher capacity to deform in the opposite direction; i.e., outwardly, under the overpressure created inside the container during the cooking mode in the oven. Therefore, the volume of head-space is given the capacity to increase compared to a conventional container during the cooking mode .
  • the cooked foodstuff of the invention are foodstuffs intended to be proposed as chilled foodstuffs, particularly non-fermented chilled products that require a cooking operation which confers the final texture to the product .
  • the chilled foodstuffs of the invention may be sweet non-fermented desserts comprising egg, egg yolk or egg proteins such as albumin, milk or milk proteins, sugar or substitutes of sugar, flour such as wheat flour or other flour, artificial or natural aromas, colorants, etc..
  • fruit or nut pieces, chocolate or caramel can be advantageously added as inclusions and/or toppings.
  • foodstuffs according to the invention are custard, creme brulee, puddings such as rice pudding, flan such as caramel flan, cream mould, pie, etc.
  • sweet foodstuffs exhibit a shelf life which is very short and very close to the shelf life of milk, i.e., several days if kept cold and even less if kept at room temperature .
  • Cooking of a custard preparation is necessary to achieve egg albumin coagulation or other various proteins coagulation. However, overcooking must be avoided, as it would cause the syneresis of albumin.
  • cooking of custard is achieved in ovens at a temperature ranging from 95 to 100°C during 1 to 2 hours. Cooking also participates to pasteurisation of the foodstuff which comprises sensitive bacteriological ingredients such as egg and milk.
  • FIG. 1 shows a perspective view of a final product of the invention
  • FIG. 2 is a schematic diagram depicting the steps of the method for producing the chilled packaged foodstuff of the invention
  • FIG. 3 illustrates a view of the sealing device applying the method of the invention in the first stage
  • FIG. 4 is a top view of part of the sealing device of FIG. 1;
  • FIG. 5 illustrate a view of the sealing process and apparatus in the second stage
  • FIG. 6 is a top view of part of the sealing device of FIG. 4;
  • FIG. 7 is a cross-sectional view of the filled container after sealing before oven cooking;
  • FIG. 8 is a cross-sectional view of the filled container during oven cooking .
  • the invention refers to a container 10 having the form of a cup or similar items which contains an oven-cooked dessert or similar food product.
  • the container comprises a recipient 11 preferably made of flexible plastic material in which the foodstuff preparation is filled.
  • the plastic recipient is made of polypropylene used for its properties of heat resistance and low off-flavour transmission to the foodstuff.
  • the recipient could be made in other resins such as polyester.
  • the recipient could also comprise aluminium or aluminium alloy. For instance, it could be an aluminium and plastic laminate.
  • the recipient may have a content of several grams to several hundreds grams .
  • the low content recipients are generally assembled in multi-packs whereas the bigger recipients are generally separately sold and are made of aluminium or aluminium alloys .
  • the bigger recipients would have a foodstuff content of about 300 to 600 grams .
  • the recipient 11 of the cup is covered by a lid 12 comprising a flexible foil hermetically sealed on the peripheral flat edge or rim 14 of the recipient.
  • the foil is generally a flat laminate comprising an outer layer made of aluminium foil having a thickness ranging from 10 to 100 micrometers, an intermediate primer layer, an extruded fusible plastic inner layer such as polypropylene and optionally an external printing layer.
  • the function of the primer is mainly to promote adhesion of the extruded PP layer to the external aluminium layer.
  • Examples of flexible foils or laminates are those commercialised by "Lawson Mardon Morin" under the reference "FLEXALPEEL” .
  • the fact that the flexible foil and the recipient have the same material in contact promotes the capacity of heat sealing together.
  • the materials along the sealing line 13 could also be different provided they can melt together to form a solid seal.
  • the cup for instance, could comprise a polyester material for at least the sealing line.
  • FIG. 2 illustrates the process of the invention.
  • the recipient is first filled with a metered amount of a cold raw preparation of the foodstuff before gelatinisation of the gelatinisable ingredients.
  • the foodstuff can be, for instance, a preparation for a typical custard comprising the following ingredients: egg, sugar, condensed milk, emulsifier such as xanthan gum and caramel sauce or other flavoured sauce.
  • the filling is made at cold or chilled temperature by a filling machine such as a "HAMBA" filling machine for preformed cups .
  • the recipient as filled with the raw preparation is transferred in a sealing unit where the sealing is performed in two separate steps.
  • the recipient that includes the raw preparation 20 is placed in position to receive the flexible foil 12.
  • the foil is applied adjacent the planar edge or rim 14 of the recipient while an upper hot die 30 is moved downwardly to partially heat seal the foil to the recipient .
  • the die comprises a pair of discrete protruding arcuate portions 31 corresponding to the shape of the seal to be obtained between the edge 14 and the periphery of the foil .
  • the horizontally arcuated portions 31 are resistance elements for which the temperature is between about 120 to 180 °C.
  • the foil 12 remains substantially flat while partial welding is carried out. Therefore, an initial provisional head-space 50a is provided which can be defined as the volume between the upper surface 21 of the food product and the lower surface 120 of the foil or lid 12 when resting flat on the top of the container.
  • FIG. 4 The weld seal resulting from the sealing operation is shown in FIG. 4.
  • Two separate arcuate seal portions 40, 41 are formed along the side edge 14 of the recipient which are separated by two short non-sealed portions or free portions 42, 43 forming two gas passages of several millimetres. It should be understood that the present invention might also encompass variants where more than two portions of sealed are provided along the edge 14 of the recipient. However, it is preferred in order to guarantee a strong connection of the lid to the recipient during the subsequent operations that the seal covers at least 80%, preferably 90% of to total length of the edge 14.
  • the cup is held in place in a carrier 33 during all the sealing operations .
  • the carrier comprises openings or cells 34 having a shape complementary to at least outside portions of the recipient so that the recipient can fit properly in.
  • FIG. 5 and 6 show the pressing and subsequent sealing phases.
  • a second upper die 35 is moved downwardly at the vertical of the container.
  • the device 35 comprises means 36 for expelling air of the internal volume of the recipient .
  • These means are conveniently mechanical pressure means which force the foil to deform inwardly to an extent which creates a reduction of the initial head-space.
  • the air inside the head-space is forced to expel through the two non-sealed portions 42, 43, leaving so a reduced head-space 50b.
  • the seal portions 40, 41 provide a firm and precisely positioned holding means of the periphery of the foil while the centre of the foil is pressed.
  • Such a firm holding means could not be obtained by simply squeezing the edges of the foil without risking an off- centring of the foil with respect to the rim of the recipient. Off-centring would further cause defective seal of the foil and risks of failure of the seal due to variations of the seal width during sealing.
  • the die 35 more particularly comprises a central protruding piston member 360 which acts in deforming a portion of the foil 12 while the die moves downwardly.
  • the dimensions of the piston member mainly depend upon the volume of the final head-space
  • the inwardly concave portion of the foil can be a portion of sphere or may take other various possible shapes like pyramidal, polygonal or elliptical shapes.
  • the mechanical pressure means could be replaced by pneumatic pressure means.
  • the inwardly oriented deformation of the foil could be also performed by compressed air or gas (not illustrated) .
  • the piston member of the mechanical pressure means may be coupled with additional sealing means 37 attached to the die 35. Sealing can be so carried out immediately after the foil 12 has been deformed by the piston member 360.
  • the sealing means 37 are present in the form of a pair of hot bars 38, 39, preferably discrete resistance elements, which contact the edge of the container in the region of the free portions 42, 43.
  • the hot bars are of a temperature sufficient to cause the thermoplastic of the foil and of the recipient to melt together and provide a seal after solidifying.
  • the arrangement of the sealing means 37 is such that completion of the sealing is carried out after deformation of the foil has occurred by the piston member so as to properly evacuate the excess of air in the head-space, as it is required.
  • the piston member 360 may be, for instance, part of the same bloc as the sealing means 37 as illustrated in FIG. 5 and the sealing can be carried out while the piston is still in a lower compressive position.
  • the piston member and the sealing means can be mounted on a distinct carrier or die so that deformation and sealing are applied in two separate cycles.
  • the final plastic sealable and peelable seal 45 is the result of a continuous substantially circular seal.
  • the seal is a peelable seal while it is sufficiently resistant to withstand the subsequent cooking step. This is a reason the invention proposes by reducing the head-space to lower the pressure accordingly during the cooking.
  • strength values of the seal are between 1200 to 2150 gf/15 mm.
  • the top of the sealed container experiences a concave deformation in a significant portion 15 of the lid 12. This deformation leaves less free gas volume inside the container when hermetically closed. As intended by the invention, the less gas volume the less gas and vapour dilation will occur during the later cooking stage.
  • the recipient may advantageously comprise a bottom comprising at least a portion 16 of a convex shape.
  • the convex portion 16 has to be flexible enough to deform outwardly when the internal pressure progressively increases during cooking. Therefore, the specific shape of the portion 16 also participates to the reduction of the risks of bursting or sealing breakage during cooking.
  • the bottom of the recipient is further designed to confer a stable position when the recipient rests on a planar surface.
  • the side walls of the recipient may extend downwardly to form a lower raising edge 17 at the periphery of the bottom.
  • the lower raising edge can be either a continuous peripheral portion of the recipient or alternatively formed of discrete portions distributed along the periphery of the bottom. As shown in FIG.
  • the flexible lid and flexible bottom can absorb the excess of pressure by deforming outwardly or "ballooning" .
  • the raising edge 17 protrudes substantially beyond the lowermost point of the flexible portion 16 when the flexible portion bends down during cooking.
  • the impressed deformation to the foil 12 tends to increase the amplitude of deformation of the foil 12 in both vertical direction. Therefore, the foil is made capable to deform a higher amplitude outwardly as shown in FIG. 8. It results from both the reduction of gas volume and increase of deformation that the pressure inside the cup is significantly minimised.
  • the delamination forces exerted on the seal can so be reduced to a magnitude below the rupture strength of the seal.
  • the rupture strength will vary depending upon the material used in forming the seal and the width of the seal. Therefore, the reduction of the head-space will take into account the strength values of the seal as well as the strength values of the walls and lid of the container. It must be noted that any mismatching of the lid with respect to the recipient would cause a weak seal and consequently a higher risk of failure of the seal. The pre-sealing of the lid along a significant peripheral length of the rim of the recipient greatly reduces the risk of mismatching of the lid. The calculations and experimentation in determining the suitable reduction of head-space according to the relevant strength values are well within the abilities of one skilled in the art .
  • the subsequent cooking operation can be carried out in an oven or any suitable cooking means .
  • Good results have been obtained in a static oven with forced hot air.
  • Cooking can be carried out in batches in a static oven or, alternatively in a continuously conveying manner under a forced hot air tunnel, for instance .
  • the cooking temperature highly depends upon the nature of the food product to be produced. Normal cooking temperatures in the product range from 80 to 95 °C during at least 1 hour.
  • the inwardly deformed lid or foil preferably combined with a convex bottom has proved to give an appropriate solution to the conditions of build-up of pressure and elevated temperatures.
  • the method eliminates the second sealing operation formerly carried out in traditional methods after oven cooking.
  • the containers can also be assembled at an earlier stage as multi-packs, i.e., before sealing and cooking.
  • Cooling is carried out which causes the lid to slightly bend down due to a return to a slight vacuum.
  • a series of small polypropylene cups of about 90 grams with a lid diameter of 68 mm, bottom diameter of 48 mm and height of 50 mm have been filled with a custard having the following recipe:
  • the cups were pressed by the method of the invention while leaving a head-space 50b of about 18 cm 3 and final sealing was completed.
  • the cups were then cooked in static air-forced oven at air temperature of 93-95 °C during 2 to 2:30 hours to reach the desired texture in an air forced static oven commercialised by "Bernauer” .
  • Cooling was carried out by decreasing temperature to 8°C using a cooling blast tunnel. After cooling, about 90% of the cups had the bottom bent down. Lids were more deformed due to a higher internal vacuum on the top of the foodstuff.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Package Specialized In Special Use (AREA)
  • Vacuum Packaging (AREA)
  • Packages (AREA)

Abstract

La présente invention concerne un procédé permettant de produire une denrée alimentaire cuite et refroidie emballée dans un conteneur (10) composé d'un récipient (11) et d'une feuille flexible (12) scellée sur le récipient. Selon le procédé de l'invention, on remplit le récipient (11) d'une préparation non cuite de la denrée alimentaire précitée (20), on applique la feuille flexible (12) sur le récipient (11), on évacue l'air du conteneur, on ferme hermétiquement le conteneur de façon à obtenir un conteneur présentant une chambre d'expansion réduite (50b) et on cuit ce dernier. Le procédé de l'invention permet de garantir une fermeture étanche et d'améliorer la sécurité bactériologique.
EP99947319A 1999-09-10 1999-09-10 Procede de production d'un conteneur hermetique destine aux produits cuits au four ou aux produits similaires Expired - Lifetime EP1214246B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP1999/006726 WO2001019683A1 (fr) 1999-09-10 1999-09-10 Procede de production d'un conteneur hermetique destine aux produits cuits au four ou aux produits similaires

Publications (2)

Publication Number Publication Date
EP1214246A1 true EP1214246A1 (fr) 2002-06-19
EP1214246B1 EP1214246B1 (fr) 2003-04-16

Family

ID=8167433

Family Applications (1)

Application Number Title Priority Date Filing Date
EP99947319A Expired - Lifetime EP1214246B1 (fr) 1999-09-10 1999-09-10 Procede de production d'un conteneur hermetique destine aux produits cuits au four ou aux produits similaires

Country Status (11)

Country Link
EP (1) EP1214246B1 (fr)
AR (1) AR024586A1 (fr)
AT (1) ATE237502T1 (fr)
AU (1) AU778236B2 (fr)
BR (1) BR9917484A (fr)
CL (1) CL2007001930A1 (fr)
CO (1) CO5280116A1 (fr)
DE (1) DE69907040T2 (fr)
ES (1) ES2194509T3 (fr)
MX (1) MXPA02002521A (fr)
WO (1) WO2001019683A1 (fr)

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Publication number Priority date Publication date Assignee Title
JP4201662B2 (ja) * 2003-07-24 2008-12-24 四国化工機株式会社 容器入り食品の製造方法及び容器入り食品
DE102006005058A1 (de) 2006-02-03 2007-08-16 IMPRESS Metal Packaging S.A., Crosmières Expansionsfähiger Deckel für eine Nahrungsmittel-Dose
FR2916185B1 (fr) * 2007-05-14 2012-01-13 Mecaplastic Procede en vue du traitement thermique de produits sous vide et emballage obtenu par la mise en oeuvre dudit procede
EP2000411A1 (fr) * 2007-06-04 2008-12-10 Sealed Air S.A.S. Dispositif de thermoscellage et découpe
EP2574558A1 (fr) * 2011-09-30 2013-04-03 Crown Packaging Technology, Inc Procédé pour la fermeture de boîtes métalliques
ES2528011T3 (es) * 2012-07-24 2015-02-03 Multivac Sepp Haggenmüller Gmbh & Co. Kg Procedimiento de evacuación para máquina de envasado
CN106687379B (zh) 2014-05-07 2019-03-15 米拉克龙有限责任公司 具有柔性基座部分的塑料容器
FR3059305A1 (fr) * 2016-11-28 2018-06-01 Synerlink Pot ferme par un opercule
DE102017005873A1 (de) * 2017-06-22 2018-12-27 Bundesrepublik Deutschland, vertreten durch das Bundesministerium der Verteidigung, vertreten durch das Bundesamt für Ausrüstung, Informationstechnik und Nutzung der Bundeswehr Behälter mit Druckausgleich

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GB2104049B (en) * 1981-02-27 1985-06-19 Nestle Sa Sealing process for filled containers
GB2190892B (en) * 1986-05-29 1990-02-14 Metal Box Plc Retortable packages
GB8715532D0 (en) * 1987-07-02 1987-08-12 Keyes Fibre Co Ltd Packaging
US5428943A (en) * 1988-09-14 1995-07-04 Kal Kan Foods, Inc. Method of filling and sealing a deformable container

Non-Patent Citations (1)

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Title
See references of WO0119683A1 *

Also Published As

Publication number Publication date
EP1214246B1 (fr) 2003-04-16
ES2194509T3 (es) 2003-11-16
AR024586A1 (es) 2002-10-16
ATE237502T1 (de) 2003-05-15
CO5280116A1 (es) 2003-05-30
BR9917484A (pt) 2002-05-14
DE69907040D1 (de) 2003-05-22
MXPA02002521A (es) 2002-07-30
AU778236B2 (en) 2004-11-25
AU6081599A (en) 2001-04-17
CL2007001930A1 (es) 2008-01-25
WO2001019683A1 (fr) 2001-03-22
DE69907040T2 (de) 2003-10-16

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