KR20090040193A - A resealable, reusbale plastic storage container and lid with gas-permeable membranes for modified atmosphere storage of food and perishables - Google Patents

Abstract

A system and reusable plastic container for preserving the quality of a range of fruits and vegetables. The container independently maintains modified atmospheres within the range between 1% to 50% carbon dioxide and 1% to 15% oxygen at a relative humidity (RH) of 75%RH and 100%RH. For produce highly susceptible to mould, yeast and/or bacterial growth a RH of 75% to 80% will result in optimum quality retention. The container includes a plastic body, plastic lid and permeable film membrane hermetically sealed between the lid and the container. The plastic can be polyamide (nylon 6, 11, 12 or 66 and blends thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinylchloride, and mixtures thereof. The lid can be macro-perforated for a three piece application or micro-perforated for a two piece application. The film membrane can have different oxygen and carbon dioxide permeability rates for specific package volumes and specific produce respirations.

Description

Resealable, Reusbale Plastic Storage Container and Lid with Gas-Permeable Membranes for Modified Atmosphere Storage of Food and Perishables}

The present invention relates to a new method and a reusable plastic container for preserving and storing fresh fruits and vegetables in a changed environment. In particular, the present invention allows for changes in oxygen, carbon dioxide and water vapor to maintain optimum internal relative humidity, high levels of carbon dioxide and low levels of oxygen in order to optimally preserve food at refrigerated temperatures and to extend shelf life. It relates to safe and flawless preservation of food stored in sealed containers. The container is designed to be sealed and reusable.

Fresh foods, such as ripe fruits and vegetables, are purchased by consumers, which are intended to be used for a period of seven days or more. All fresh fruits and vegetables are preserved at home or at a food service company before being consumed, with cores removed, with seeds removed and sliced into pieces. Generally available storage facilities have not been sufficient to provide a suitable environment for maintaining food quality optimally in a food safety environment for a period of one or two days or more.

Reusable storage containers are often used as a place for storing prepared fruits and vegetables to ensure product quality and freshness. Most of the above containers are used to increase the humidity of the product to prevent it from drying out. The application, on the other hand, may be beneficial in the short term, but due to the breathing of the product, moisture is generated which creates a humid atmosphere resulting in the growth of bacteria, yeast and mold which affects the quality of the product and the safety of the food. In addition, extremely high humidity results in softening of the product and a rapid deterioration in quality.

Most fresh fruits and vegetables are maintained in an environment with relative humidity that allows them to remain between 50% RH and 94% RH. And, for such products (i.e., bell peppers, mushrooms, strawberries, etc.) that are extremely sensitive to fungal, yeast and / or bacterial growth, relative humidity of 50% to 80% may result in maintaining optimal foaming. To be.

Changes in the gas mixture in the atmosphere inside the wrapper surrounding food can extend the shelf life of fruits, vegetables or other food preparations. The application of Atmosphere Change Packaging Containers (MAPs) is to use breathing food to reduce oxygen levels and increase carbon dioxide levels in packaging containers. Low oxygen and high carbon dioxide atmospheres slow down food respiration and loss of quality, and inhibit plant growth and spore germination by bacteria that cause product quality damage (Pierie and Skura, "Environmental Packaging of Fruits and Vegetables" , Ellis Horwood, 1991, pp. 169-245; Jesso Lee, "Environmental Change Packaging", A. Brody, K. Mas Edith, Willie Encyclopedia of Packaging, p. 1023).

Many types of reusable food storage containers are in use today. However, the materials of the lid and container consist of a material and a thickness that prevents oxygen, carbon dioxide and water vapor from penetrating through the material. In plastic container applications, permeation of carbon dioxide, oxygen and water vapor occurs from the lid to the container rim seal and is not controlled. Such exchange of gases will depend on the tightness of the seal between both surfaces.

Most current plastic containers do not provide a hermetic seal from the lid to the container rim surface. In application of the vessel, oxygen and carbon dioxide freely move between the interior and exterior of the vessel through the lid-vessel interface and diffuse and are usually equal to air (less than 1% carbon dioxide and 17% to 20% oxygen). do. In applying such a container, fresh food will not benefit from the changed internal atmosphere. However, the non-contact sealing of the plastic container impedes the exchange of water vapor, thus providing a high relative humidity inside the container.

In recent years, some containers have been designed using hooks or wings to secure the lid to the container. Such a strap or wing that secures the lid to the container may create a weld seal if the container rim design and / or gasket in the lid is used to provide an airtight seal. Sealing from the lid to the vessel needs to be welded for current applications, such that gas exchange between the vessel interior and the external environment is controlled by the type of vessel material or selected film included in the converted lid structure.

New, reusable food storage containers for home and institutional use can provide important benefits in maintaining food quality while extending the shelf life of food in homes and institutions and providing consumers with greater confidence in food safety. have.

The present invention relates to the application of a new container provided to simultaneously control and regulate water vapor permeation and oxygen and carbon dioxide permeation in order to keep the food product at refrigerated temperature for an extended storage period of 5 to 20 days.

The object of the present invention, achieved from the design, mixing and implementation of the system, is to:

1. Peel, seed, chunks, sliced, cut and softened or other ready-made fruits or vegetables in a ready-to-eat quality;

2. inhibit fungus, yeast and bacterial growth in ready-to-eat foods; And

3. inhibiting the deterioration of taste resulting from yeast, fungal or bacterial growth and / or physiological aging and physiological progression.

The present invention includes, but is not limited to, the following new container designs and applications.

1. preparing fruits and vegetables by washing, sanitizing, peeling, grooming and / or pickling the product;

2. placing the product in a custom designed container comprising an open box structure consisting of continuous inverted upper rims having two to four opposite containers for latch contact; Is made of.

The lid is

Iii) microscopic or maximal perforated panels for fastening the film with selected permeability for oxygen and carbon dioxide permeation to form a weld seal to the upper rim of the vessel portion; or,

Ii) a gas permeable coating, which can be used as a roll strap or precut film, but on the one hand can be a film surrounded by a plastic frame that compresses and seals and seals the lid panel and the reverse upper rim of the container. It is composed. On the other hand, the film can be selected as a high protective film for permeation of oxygen and carbon dioxide with a permeable rubber / plastic gasket applied to the plastic frame for optimum gas permeation. In the following application, the film may be composed of polyamide to provide improved water vapor transmission properties.

The lid panel has two or four opposing latches that rotate to squeeze the lid and film to form a weld seal to the rim of the container.

3. The container body is made of polyamide (nylon 6, 66, 11, or 12 and mixtures thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene ), Polyvinylchloride, and a wide range of plastic materials, including but not limited to mixtures thereof.

4. The lid may be of various ranges, including but not limited to polyamides (nylon 6, 11, 12, or 66 and mixtures thereof), polycarbonates, polyethylenes, polyethylene terephthalates, polypropylenes, polystyrenes, polyvinyl collides, and mixtures thereof. It can be composed of a plastic material.

5. A separate permeable film membrane sealingly sealing between the lid and the container is polyamide (high barrel for oxygen and carbon dioxide (high barrier), water vapor permeate), polyethylene, polypropylene, polyvinyl collide, And various ranges of plastic materials, not limited to mixtures thereof and / or thin plates.

Containers and lids for holding fresh food should have semi-rigid walls with high oxygen and carbon dioxide barrel properties. The properties of the film can be selected from one of three permeability ranges defined for the food type.

1. Category 1:

  High barrier film:

  Oxygen permeability of 100 to 1500 cm 3 / m 2 per 24 hours at 1 atmosphere atm

  Carbon dioxide transmission rate of 300 to 4500 cm 3 / m 2 per 24 hours at 1 atmosphere atm.

2. Category 2:

  Barrel film:

  Oxygen permeability of 1500 to 5000 cm 3 / m 2 per 24 hours at 1 atmosphere atm

  4500-15,000 cm3 / m2 of carbon dioxide per 24 hours at 1 atmosphere (atm)

  Transmittance.

3. Category 3:

  Low barrel (high permeability) film:

  Oxygen permeability of 25,000+ (excess) cm 3 / m 2 per 24 hours at 1 atm and 25 ° C

  75,000+ (excess) cm 3 / m 2 CO2 per 24 hours at 1 atmosphere (atm)

  Transmittance.

The three categories of films are color standardized for simplicity of application to particular food groups. The above color standardization can be applied to film or plastic frames. As an example, Category 1 green specifications apply to green leaf salads (from low to medium respiration rates), Category 2 red specifications apply to fruit slices (medium respiration rates), and Category 3 white specifications apply to mushrooms (high respiration rates). Applies to).

Film selection allows carbon dioxide to penetrate through the film at an oxygen transmission rate of three to four times, so that the carbon dioxide: oxygen diffusion ratio is 1: 3 to 4. In one example of using micropores, the oxygen: carbon dioxide diffusion ratio would be 1: 1.0 to 1.5.

The container lid and bottom material maintains internal humidity in the range of 50% RH to 94% RH through the use of polyamide material present between the interior and exterior refrigeration environment of the sealed container, the thickness and relative humidity change of the construct. It is to be able to. On the other hand, the gas conditioning film can be made of polyamide to enhance the water vapor exchange and oxygen and carbon dioxide exchange provided by a single 50 to 90 micropore in the lid or in the container gasket on the lid.

Before sealing the package, air can be removed from the package by vacuuming.

The sealed package of breathing fresh food may include a weight ratio (grams) to a total package volume (cm 3) of between 0.3 and 0.6. The overhead gas mixture of the sealed packaging may be 1-50% carbon dioxide and 0.5% -15% oxygen with an internal relative humidity of 75% RH to 100% RH.

1 shows a film, lid and container selected so that the film has specific oxygen permeation properties.

FIG. 2 shows a film, lid and container, wherein the film is selected to have low oxygen and carbon dioxide permeation properties but is selected to have high water vapor permeation properties and gas exchange is controlled by micropores placed in the film or in the gasket.

The vessel disclosed in the present invention has been described with reference to the drawings schematically shown.

The drawings are not necessarily drawn to scale, and embodiments are often described with graph symbols, welcome lines, graphical representations and cross-sectional views. In some cases, items may be omitted that are not essential for the understanding of the disclosed container or that may make it difficult to understand other items. Of course, it should be understood that the disclosure is not necessarily limited to the specific embodiments described herein.

The following description, all of the specific details, have been described to provide a more complete understanding of the invention. However, the present invention may be practiced without the detailed description. In other instances, well known elements have not been disclosed or described in detail in order to avoid unnecessarily obscuring the invention. Therefore, this specification should be regarded as a description rather than limiting the invention.

The present invention allows the product to be carried out by means of a packaging with altered atmosphere, to be washed, sanitized, peeled, seeded and precut, in order to be eaten and consumed immediately later. Provide a related new packaging container. Fresh products continue to breathe in sealed containers, consume oxygen, dissociate carbon dioxide and water vapor into the container atmosphere, and are subject to a change in packaging (MAP). The natural method reduces the oxygen content and increases the carbon dioxide content. This condition provides a reduction in product respiration, inhibition of microbial growth and spore germination and inhibition of aging that promotes ethylene action by maintaining product maturation and retarding product degradation.

Functional, resealable, reusable atmosphere-changing storage containers, lids, and films are disclosed in FIGS. 1 and 2. The device provides simultaneous or independent control of oxygen, carbon dioxide and water vapor transmission between the sealed packaging and the interior and exterior of the ambient storage atmosphere. Oxygen and carbon dioxide permeation is controlled by a range of films characterized by specific oxygen and carbon dioxide permeability and / or by the use of micropores in the lid and container sealing gasket or micropores in the film itself. In general, if microscopic perforations are used over the entire surface area they will be in the range of 50 to 200 microns and can be made for specific product categories. The lid is perforated with very small or maximum perforations with a lid perforation surface up to 1% of the total lid area.

According to the present invention, the optimally prepared fruit and vegetables prepared are placed in a container and sealed in a plastic package (MAP package) with an appropriate gas permeability, stored for 7 days at 5 ° C. and then at a high carbon dioxide level (5%) in the upper space of the container. To 20%) and low oxygen levels (1.5% to 5%) are achieved. The film is provided in a specific product and volume to ensure that the oxygen level does not drop below 1%, where microbial respiration can affect product quality and food safety.

At least three films or perforation options are provided for specific categories of fruits and vegetables. Each film option is color standardized to facilitate identification. In particular, the film oxygen permeation range for grams relative to the total packaging volume (cm 3) of 0.3 to 0.6 can be applied as follows.

1. Category 1:

  High barrier film:

  Oxygen permeability of 100 to 1500 cm 3 / m 2 per 24 hours at 1 atmosphere atm

  Carbon dioxide transmission rate of 300 to 4500 cm 3 / m 2 per 24 hours at 1 atmosphere atm.

Sample products to be applied: baby carrots, sugar beets and other root vegetables; Fresh Diced Salad

2. Category 2:

  Barrel film:

  Oxygen permeability of 1500 to 5000 cm 3 / m 2 per 24 hours at 1 atmosphere atm

  4500-15,000 cm3 / m2 of carbon dioxide per 24 hours at 1 atmosphere (atm)

  Transmittance.

Sample products covered: Fruits such as melons, nectar, tomatoes, apples, pears, cherries, peaches, nectarines, kiwis, strawberries and cucumbers (common citrus fruits, fruit and succulent fruits, berries and greenhouse grains)

3. Category 3:

  Low barrel (high permeability) film:

  Oxygen permeability of 25,000+ (excess) cm 3 / m 2 per 24 hours at 1 atm and 25 ° C

  75,000+ (excess) cm 3 / m 2 CO2 per 24 hours at 1 atmosphere (atm)

  Transmittance.

Applicable sample products: mushrooms, asparagus

The new device is for further maintaining the quality of the food product as an option to control the relative humidity inside the sealed packaging through the selection of lids, containers and film materials. The production of films, containers and / or lids from the region of polyamide materials (water absorption / transmission of 5.0 to 90 g-mm / m 2 -day at 50% to 94% relative humidity) absorbs moisture inside the sealed packaging and seals the packaging. It provides the ability to adjust the internal relative humidity levels. In addition, the adjustment of the relative humidity change between the interior of the sealed container and the external refrigeration atmosphere should be maintained within the range of 20% RH to 70% RH difference. The greater the relative humidity difference, the smaller the internal relative humidity of the vessel that can be achieved. Maintaining internal relative humidity levels from approximately 50% RH to 94% RH removes residual surface water from the product, provides some moisture reduction for the product, removes water vapor generated from product breathing, and microbial development growth and Product quality is maintained by maintaining relative humidity levels that inhibit spore germination (below 0% RH). The precut celery has been shown to double the effective shelf life if the product is stored without residual moisture after washing and dried to -1% (wt / wt) of its original weight.

Example 1

The preparation and preservation method of perishable kiwi fruit using the present invention is shown as follows.

1. A kiwi fruit (1-3 kgf hard) that is firmly and completely ripe for eating, which is obviously uncorrupted, is selected, washed with soapy water (or 100 ppm chlorine if available) and dried with paper towels or air.

2. The kiwi fruit is peeled off with a sharp knife and divided into half, slices or thin slices of the desired size.

3. Approximately 200 g of prepared kiwi fruit (approximately two peeled kiwi fruits) are placed in a 500 mL container and lid made of polyethylene terephthalate.

4. The kiwi fruit is sealed in a package (silicone gasket) of plastic film with oxygen permeability of 3000 cm 3 / m 2 per 24 hours at 1 atmosphere (atm) and stored at 5 ° C. for 15 days (MAP).

After 3 days of storage, the quality of the MAP kiwi fruit was better compared to non-MAP regulation (consisting of the same fruit in the perforated clamshell). The regulated fruits were markedly wet in water, had a translucent appearance, dim gray core areas, softened pulp tissue, and lost characteristic kiwi flavor. Kiwi fruit placed in clamshells was rated unacceptable for consumption after being stored for three days through three membered sensory panels.

The kiwi fruit stored in the MAP container was evaluated in the sensory panel as being excellent in storage for 7 days and acceptable in storage for 15 days. Fruit slices became identical to the tissue of the first day (day 0) and became green and opaque. The characteristic kiwi flavor was maintained over a 15 day storage period without the noticeable flavor loss (ethanol and acetaldehyde) found in the regulated fruits.

Example 2

The preparation and preservation method of the fragile young leaf lettuce salad using the present invention is shown as follows.

Red lettuce, green oak, red oak, green leaves, lolla rossa, red leaves, radicchio, little gem, tango and The young leaf lettuce mixture consisting of green lettuce was commercially prepared and packaged in a MAP bag with an oxygen transmission rate of 1800 cm 3 / m 2 per 24 hours at 1 atmosphere (atm).

2. Maintaining for 6 days shelf life and 6 days normalized date in the packaging container (standardized for 12 days shelf life at 5 ° C.), the bag was opened and 100grams of the young leaf lettuce mixture was subjected to 500 mL ventilated clam It was repackaged in a container of the invention consisting of a shell (atmosphere) or a container consisting of a polyamide mixture, a lid and a film.

3. 60 microperforations were inserted into the film to provide oxygen and carbon dioxide permeability of 2500 cm 3 / m 2 per 24 hours at 1 atm, 25 ° C, and the packaging was sealed with a silicone gasket, 3, 6 at 5 ° C. , 9, and 12 days.

The young leaf products stored in the ventilated clamshells proved to have a significant wilting of the product surface after a three day storage period and were observed to be brown colored for some of the components, most notably Redditchio and other red components. The product, on the other hand, was rated at an acceptable limit for six days, and the product was evaluated for unacceptable consumption for up to six days of storage. At 6 days, more than 60% of young leaf products withered or discolored due to the high oxygen levels encountered in the clamshell. Up to 9 days, significant off-odor was found to cause product breakage due to sticky mold (erwinia spp., Pseudomonas spp).

The young leaf products stored in the MAP containers were rated 4 on the overall reference scale 5 after 12 days of storage (5 is good and 3 is considered acceptable limit). Coloring and wilting of the lettuce did not appear. After a storage period of 12 days, the MAP product was rated at 3.5 and found to be acceptable for consumption. There was no fragrance and there was no evidence of mold or rot.

Although the present invention has been specifically described in connection with particular preferred embodiments, many alternatives, improvements and variations will be apparent to those skilled in the art from the foregoing detailed description. Accordingly, the appended claims should be considered to include substitutions, improvements and variations within the true scope and spirit of the invention.

The products of the present invention allow for the optimal preservation of foods safely and flawlessly, prolong the shelf life of foods, and enable them to be sealed and reusable.

Claims (8)

Freshly ready-to-eat fruits and vegetables stripped, seeded and cut into pieces are between 1% and 15% oxygen and between 1% and 20% at relative humidity between 50% RH and 94% RH. A resealable and reusable plastic container and system, characterized in that it is packaged and stored in an atmosphere change packaging container of carbon dioxide. Polyamide (nylon 6, 66, 11, or 12 and mixtures thereof), polycarbonate, polyethylene, polyethyleneterepthalate, polypropylene, polystyrene, polyvinyl collide a container body composed of (polyvinylchloride), and a plastic material not limited to the mixture thereof; Polyamides (nylon 6, 11 12, or 66 and mixtures thereof), polycarbonate, polyethylene, polyethylene terephthalate, polypropylene, polystyrene, polyvinyl collide, and plastic materials not limited to their mixtures, A lid formed with a maximum perforation for piece application or a minute perforation for two piece application; And Polyamides (high barrier to oxygen and carbon dioxide, water vapor permeate), polyethylene, polypropylene, polyvinyl collide, and mixtures thereof and / or plastic materials not limited to thin plates; And a separate permeable film membrane sealing and sealing between the lid and the container; Resealable and reusable plastic container (FIGS. 1, 2), including but not limited to round, square, rectangular or oval, and designed in various shapes consisting of two or three pieces. A system characterized by maintaining and preserving food quality using a changed atmosphere consisting of 1% to 50% carbon dioxide and 1% to 15% oxygen. Selecting film options with oxygen and carbon dioxide permeability designed for specific packaging volumes and product breathing, wherein the film options consist of three categories: Category 1 :   High barrier film:   Oxygen permeability of 100 to 1500 cm 3 / m 2 per 24 hours at 1 atmosphere atm   Carbon dioxide transmission rate of 300 to 4500 cm 3 / m 2 per 24 hours at 1 atmosphere atm. Sample products to be applied: baby carrots, sugar beets and other root vegetables; Fresh Diced Salad Category 2 :   Among barrel film:   Oxygen permeability of 1500 to 5000 cm 3 / m 2 per 24 hours at 1 atmosphere atm   4500-15,000 cm3 / m2 of carbon dioxide per 24 hours at 1 atmosphere (atm)   Transmittance. Sample products covered: Fruits such as melons, nectar, tomatoes, apples, pears, cherries, peaches, nectarines, kiwis, strawberries and cucumbers (common citrus fruits, fruit and succulent fruits, berries and greenhouse grains) Category 3 :   Low barrel (high permeability) film:   Oxygen permeability of 25,000+ (excess) cm 3 / m 2 per 24 hours at 1 atm and 25 ° C   75,000+ (excess) cm 3 / m 2 CO2 per 24 hours at 1 atmosphere (atm)   Transmittance. Applicable sample products: mushrooms, asparagus From lids, containers, and films made of polyamide material with water vapor absorption / permeation properties within the range of 5.0 to 90 g-mm / m 2 -day at 75% to 94% relative humidity, resulting from moisture and breath generated in food Remove the moisture to adjust the relative humidity in the container within the range of 50% to 94%, preferably 75% to 85% of the predetermined food, the relative humidity is characterized in that to suppress the decay of the product due to microorganisms System. The relative humidity in the sealed container is controlled through control of the relative humidity change between the interior and exterior refrigeration atmosphere of the container and the various materials and thicknesses of the container, and the range of the relative humidity change is between 20% RH and 70% RH. System characterized in that. The atmosphere change and humidity inside the vessel are controlled independently. The sealed package of breathing fresh food includes a weight ratio (grams) to the total package volume (cm 3) between 0.3 and 0.6, and the upper gas mixture of the sealed package has an internal relative humidity of 50% RH to 94% RH. 1 to 50% carbon dioxide and 1% to 15% oxygen.

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