US20080317912A1 - Method for Preserving Foodstuffs - Google Patents

Method for Preserving Foodstuffs Download PDF

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Publication number
US20080317912A1
US20080317912A1 US11/883,675 US88367506A US2008317912A1 US 20080317912 A1 US20080317912 A1 US 20080317912A1 US 88367506 A US88367506 A US 88367506A US 2008317912 A1 US2008317912 A1 US 2008317912A1
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Prior art keywords
container
gas
injecting
foodstuffs
vent opening
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Abandoned
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US11/883,675
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English (en)
Inventor
Karl Keller
Silvia Kurtz
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.)
MICROPLAST GmbH
Conagra Foods RDM Inc
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MICROPLAST GmbH
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Filing date
Publication date
Application filed by MICROPLAST GmbH filed Critical MICROPLAST GmbH
Assigned to MICROPAST GMBH reassignment MICROPAST GMBH ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: KELLER, KARL, KURTZ, SILVIA
Publication of US20080317912A1 publication Critical patent/US20080317912A1/en
Assigned to CONAGRA FOODS RDM, INC. reassignment CONAGRA FOODS RDM, INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: MICROPAST GMBH
Priority to US14/300,615 priority Critical patent/US20140298752A1/en
Priority to US15/237,930 priority patent/US10155602B2/en
Abandoned legal-status Critical Current

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    • 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
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/003—Control or safety devices for sterilisation or pasteurisation systems
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A23L3/04—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • 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
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • B65B31/046—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzles co-operating, or being combined, with a device for opening or closing the container or wrapper
    • 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
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • B65B31/08—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzle being adapted to pierce the container or wrapper
    • 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
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/22—Details
    • B65D77/225—Pressure relief-valves incorporated in a container wall, e.g. valves comprising at least one elastic element
    • 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
    • B65D81/3446—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 by microwaves
    • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
    • 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
    • B65D2205/00—Venting means

Definitions

  • the present invention relates to a method for stabilizing foods and in particular pasteurizing foods in which the foods in a moist state inside a container suitable as a shipping and retail package and having a vent opening are heated by microwaves for a limited period of time but at least long enough so that hot steam forms in the container and escapes through the vent opening.
  • vent opening of the container For further use for shipping and retail, the vent opening of the container must be sealed, even if it is very small, to prevent contamination of the foodstuffs with microorganisms and possibly even leakage of fluid out of the container.
  • a method of the aforementioned type is known from WO 2004/045985 A1, for example.
  • a container having a flexible bottom and a flexible cover film is used, with a valve being arranged in it as a vent opening.
  • the valve opens automatically during heating under the influence of the excess pressure generated in the container and thereby allows steam to escape. Even shortly after heating, with the onset of cooling and the resulting drop in pressure, the valve automatically closes again. Subsequently, there is a further drastic drop in pressure with further cooling and due to the condensation of the vapor which practically creates a vacuum in the container.
  • the flexible bottom and the flexible cover film of the container bulge inward under the influence of the vacuum and thereby securely enclose the foodstuffs present in the container between them.
  • EP 1 076 012 A1 describes a preparation method for foods in which the foodstuffs in a moist state are heated with microwaves in a container with a partially flexible cover film and an excess pressure valve for a limited period of time, but at least long enough until steam forms in the container and escapes through an excess pressure valve.
  • This known method is available and is suitable in particular for bringing foods in a raw fresh state on the market in a container and only preparing them in the container in a microwave oven by the end user immediately before consuming them. Due to microwave steam preparation under elevated pressure, the foodstuffs are prepared in an extremely gentle manner from their raw state within only a few minutes, whereby their nutritional content, their consistency, color and natural taste are largely preserved.
  • EP 1 359 097 A1 proposes that in a corresponding method, the microwave treatment in pasteurization should be of such dimensions that the resulting vacuum is no longer great enough to destroy or completely deform the container. In practice, however, this means that for effective pasteurization at a lower temperature, heating must be continued for a longer period of time than in EP 1 076 012 A1 by a factor of at least 10, so that the advantages achieved with the preparation method according to EP 1 076 012 A1 and through the short preparation times would be virtually lost again completely.
  • Patches are also known in which a vent opening without a valve is actively closed again after heating, e.g., with an adhesive patch.
  • the sealing of the container could basically wait until the container and the foods have cooled sufficiently and an equalization of pressure through the vent opening has been established.
  • the time required for this would be substantial and would be a burden on an effective production rate.
  • microorganisms could also enter the container and impair the stability of the foodstuffs.
  • To have the equalization of pressure performed under a sterile protective gas atmosphere would at the very least be complex in terms of equipment.
  • the foodstuffs can be heated again by the end user before the foods are consumed and again for this to be done in the container, optionally with the use of microwave heating. Since the foodstuffs have at least partially been pre-prepared through the prior heating to make them stable and/or pasteurize them, simply warming them here is usually sufficient. In this context we also speak of regeneration in contrast with preparation from the raw state. However an excess pressure situation might nevertheless also develop in the container. If there is a valve that opens automatically, it may play a role in pressure release. If a vent opening has been sealed again with an adhesive patch after stabilizing the contents, then an automatic pressure release may no longer be available.
  • the end user is often required to puncture the container before heating it, for example, or expose the sealed vent opening again, e.g., by removing the adhesive patch applied to it.
  • adhesive patches which become detached with heating and thereby automatically release the vent opening again have already become known.
  • EP 1 359 097 A1 also cites in the introduction other methods of the state of the art, including heating containers without a vent opening under a backpressure, but they are not very economical and they require complicated and expensive plant technology.
  • the object of the present invention is to provide a method of stabilizing and in particular pasteurizing foodstuffs of the type defined in the introduction with which the advantages of the preparation method known from EP 1 076 012 A1 can also be achieved by the manufacturer and thus also prior to the shipping and retail phases.
  • This object is achieved according to the present invention, namely by a method for stabilizing foodstuffs in which the foodstuffs are in a moist state inside a container suitable as a shipping and retail package and having a vent opening.
  • the foodstuffs are heated with microwaves for a limited period of time but at least until hot steam has formed in the container and escapes through the vent opening.
  • a gas is injected into the container for at least partial compensation of the pressure drop in the container after the end of the heating.
  • the core of the invention thus consists of the fact that a gas is injected into the container for at least partial compensation of the pressure drop in the container after the end of heating.
  • Injection of the gas may be performed easily and rapidly in only a few seconds and under a pressure of a few bar, e.g., using a cannula.
  • the cannula may be inserted through the vent opening.
  • the cannula is preferably used to puncture a wall of the container, and the container is flushed with the gas while expelling vapor through the vent opening. It is thermally advantageous if the injection gas is precooled.
  • a gas having little or no oxygen content is also preferred as the injection gas with which, in addition to the steam, the oxygen which is still present in the container but is especially harmful for the stability of the foodstuffs is flushed out of the container.
  • Especially good stabilities can be achieved when an inert gas such as nitrogen or an antibacterial gas such as CO 2 or a mixture of these two gases is used as the injection gas.
  • the seal on the puncture hole optionally created in the container wall during injection of the gas can be accomplished easily, e.g., by applying an adhesive patch to the container wall.
  • the vent opening could be sealed if a valve that opens automatically with an excess pressure and closes again automatically when the excess pressure drops is not used for this vent opening.
  • a valve In comparison with an adhesive patch that is released under the influence of heat, however, a valve still has the advantage that it allows outgassing of the foods, for example, during storage, shipping and/or the retail phase. After a conventional pasteurization, the enzymatic activity of the food is usually only weakly pronounced as a cause of the evolution of gas.
  • both openings are to be covered with an adhesive patch, then one and the same adhesive patch is advantageously used. In this case, the two openings should not be situated too far apart.
  • valves described in EP 1 076 012 A1 or EP 1 359 097 A1 are suitable in particular, although they should not be destroyed by the thermal stresses that occur during heating in particular. These valves have a suitable flow resistance, which is also stable due to a dimensionally stable valve body and does not change under the resulting loads.
  • a defined and approximately constant flow resistance is important so that the result of the stabilization process can be predictable and repeatable in a narrow tolerance range. Even if only a simple vent opening without a valve function is used, it should have a defined cross section, preferably changing as little as possible.
  • a temperature of at least 100° C. in the vapor and/or 80° C. in the core zone of the foodstuffs should be created for their preparation and adequate stabilization. With the microwaves used according to the present invention, this can be achieved within 1-7 minutes, depending on the weight of the product.
  • the container In order for the container to be reliably usable for this purpose, it should be capable of withstanding temperatures up to 150° C. during heating and/or an excess pressure of up to 1.5 bar.
  • the flow cross section of the vent opening In order for sufficiently high temperatures and/or pressures to be reachable during heating at all, the flow cross section of the vent opening must not be too large. The resulting vapor must stagnate in the container to a certain degree. This is achieved, for example, if the vent opening has a flow cross section of 1-20 mm 2 , preferably 3-7 mm 2 .
  • the containers known from EP 1 076 012 A1 comply with the aforementioned requirements and can therefore also be used within the scope of the present invention.
  • Their cover film has a thickness between 40 and 200 ⁇ m. It would also be conceivable to use bag-like containers made entirely of such a plastic film or containers having a solid plastic shell and rigid cover. The latter can be manufactured from hard films or by injection molding and have a wall thickness in the range between 600 and 3000 ⁇ m. The package sizes may vary between 10 g for small individual portions and 5000 g for large-scale distributor drums.
  • the foodstuffs could be pre-prepared and/or blanched entirely or partially before being added to the containers.
  • the containers with the foods that have been stabilized according to this invention are sent to a refrigeration chain with refrigeration temperatures between 1° C. and 8° C. for the subsequent storage, shipping and retail phases.
  • heating is performed as the container passes through a microwave tunnel or a microwave chamber.
  • the microwave tunnel is preferably followed directly by an injection station in which the gas is also injected in its run through the station.
  • the adhesive patch(es) is/are applied immediately after the gas injection in the injection station although essentially a separate station could be provided for this.
  • a conveyance mechanism is advantageously used for conveyance of the container through the microwave tunnel and through the injection station.
  • this may be the same conveyor system.
  • the containers may be conveyed in several rows side-by-side through the microwave tunnel and/or the injection station.
  • FIG. 1 a shows a container having a valve as a vent opening and containing foods prior to the latter being stabilized, this container being suitable for use within the context of the inventive method,
  • FIG. 1 b shows the valve from FIG. 1 a in an enlarged diagram
  • FIG. 2 a shows the container from FIG. 1 during heating by two microwaves
  • FIG. 2 b shows the valve from FIG. 2 a in an enlarged diagram
  • FIG. 3 shows the same container as in FIG. 1 or 2 after recooling and condensation of the vapor formed during heating according to the state of the art
  • FIG. 4 shows the injection of a gas via a cannula into the container after heating according to FIG. 2 ,
  • FIG. 4 a shows a preferred embodiment of the cannula tip in an enlarged diagram
  • FIG. 5 shows the sealing of the puncture hole caused by the cannula according to FIG. 4 by an adhesive patch
  • FIG. 6 shows the container from the preceding figures with the foods stabilized according to this invention
  • FIG. 7 shows another container suitable for use within the scope of the inventive method and having a simple vent opening and foods in the phase according to FIG. 4 whereby the gas is injected through the vent opening by a cannula,
  • FIG. 8 shows the container from FIG. 7 after retraction of the cannula and closure of the vent opening with an adhesive patch
  • FIG. 9 shows a container with foods according to FIG. 8 but with the cannula inserted next to the vent opening and with the adhesive patch for sealing the puncture hole, shown on an enlarged scale accordingly,
  • FIG. 10 shows a device for automated implementation of the inventive method.
  • FIG. 1 shows a shell-shaped container 10 made of plastic with a peripheral edge 11 onto which is welded a cover film 12 also around the edge.
  • the cover film may be a plastic film, optionally in several layers, with a thickness in the range between 40 and 220 ⁇ m.
  • a vent opening 20 is provided in the cover film 12 through which a valve 21 that opens automatically under excess pressure and closes again automatically after the pressure has dropped is formed, as is known essentially from EP 1 359 097 A1.
  • Foodstuffs 30 which still have a certain inherent moisture content and are still in a raw fresh state, are contained in the container 10 .
  • FIG. 1 b shows the valve 21 on an enlarged scale. It is made of plastic and has a dimensionally stable valve body 22 in which there are multiple openings 23 . The openings 23 are sealed by an elastic membrane 24 which is held in position by a web 25 . The sealing effect of the membrane is supported by sealing oil which is present especially in a groove 26 .
  • FIG. 2 a shows the container 10 during heating with microwaves M to stabilize the foodstuffs 30 , with steam D being formed from the moisture present in the foodstuffs 30 and causing an excess pressure P> in the container 10 .
  • the valve 21 Under the influence of this excess pressure P>, the valve 21 has opened so that steam D can flow out of the container 10 .
  • the cover film 12 has bulged up under the influence of the excess pressure P>.
  • FIG. 2 b shows the valve 21 from FIG. 2 a in the opened state with the membrane 24 having an elastic bulge.
  • FIG. 3 shows a container 10 having a cover film 12 bulging inward under such a vacuum P ⁇ .
  • the present invention counteracts the development of such a reduced pressure by injection of a gas G into the container 10 .
  • a gas G is injection into the container 10 .
  • the container 10 is preferably even flushed with the gas G, expelling steam D through the valve 21 .
  • the gas G is injected, e.g., with an excess pressure of 1-5 bar, preferably 3 bar. In this case it is sufficient to flush the container for 1-20 seconds, preferably for approximately 8 seconds.
  • a mixture of nitrogen and CO 2 in a volume ratio of 80:20-70:30 is used as the gas G, where the gas G is preferably precooled to a temperature of less than 12° C.
  • the injection of the gas G must be performed relatively rapidly but preferably within 150 seconds after the end of heating.
  • FIG. 4 a shows a preferred embodiment of the tip of a cannula 40 in an enlarged diagram which shows the actual tip as a rectangle provided with sharp polished edges to simplify insertion.
  • Four outflow openings 41 for the gas G are distributed radially over the circumference above the polished area. An especially uniform and effective flushing of the container with gas is achieved with this embodiment.
  • FIG. 5 shows the container 10 after injection of the gas G, the cannula 40 having already been retracted back out of the container 10 . Then approximately ambient pressure prevails in the container, this being discernible by the flat shape of the cover film 12 . Excess pressure generated by the injection of the gas into the container 10 could be dissipated through the valve 21 and/or through the puncture hole 13 created by the cannula 40 in the cover film 12 . The valve 21 was also able to close again and the pressure was successfully equalized.
  • the abovementioned sealing oil must at least not be flushed out completely by the hot steam flowing through the valve 21 during heating in the valve design illustrated in FIG. 1 b. It is advantageous here if the sealing oil is a silicone oil and/or has a viscosity (at 20° C.) of 1000-20,000 Centipoise and/or is present in an amount of 4-8 mg.
  • the puncture hole 13 in the cover film 12 is also sealed by applying an adhesive patch 50 , as also depicted in FIG. 5 .
  • a stamp 60 which receives the adhesive patch 50 in its position shown in FIG. 4 , e.g., from a label dispenser (not shown), is used in FIG. 5 and holds the adhesive patch, e.g., by suction, until it is applied to the container 10 .
  • the stamp 60 executes a pivoting movement, which is advantageous in that the container 10 need not be moved to apply the adhesive patch 50 after retraction (linear here) of the cannula 40 .
  • Application of the adhesive patch 50 immediately after retraction of the cannula 40 is therefore possible and is also ensured if the container is conveyed on a conveyor belt of a conveyor device, for example, and if the conveyor belt comes to a standstill.
  • the cannulas 40 could of course also be guided in a nonlinear manner.
  • the adhesive patch 50 should preferably also be applied immediately after retracting the cannula so that no microorganisms can enter the container from the outside. A period of time of 60 seconds between the injection of the gas and the application of the adhesive patch is tolerable, however.
  • FIG. 6 shows the container 10 with the foodstuffs 30 that have been stabilized according to this invention in the gas atmosphere G under ambient pressure and the adhesive patch 50 which is attached here.
  • the container is suitable as a shipping and retail packaging and is preferably sent to a conventional refrigeration chain with refrigeration temperatures in the range between 1 and 8° C., for example.
  • FIGS. 7-9 show an alternative embodiment with a container 10 which, instead of being provided with a valve, has a vent opening 20 of a simple design in which the cover film 12 is provided.
  • the vent opening 20 like the valve 21 , has a dimensionally stable body 27 with a defined opening 28 and therefore with a defined flow resistance which at least has not changed significantly under the stresses that occur during heating.
  • the opening 28 After injection of the gas G, the opening 28 must be actively closed, which may again be accomplished with an adhesive patch.
  • the gas G is injected directly through the opening 28 into the container 10 with a cannula 40 , so that no additional injection hole is formed. In this case, it is sufficient to apply a single adhesive patch 51 over the opening 28 to seal the container 10 .
  • one disadvantage with this variant is that the container 10 cannot be flushed so effectively with the gas.
  • FIG. 10 shows a device for automated performance of the inventive method with a conveyor device 70 having a conveyor belt 71 which is passed through a microwave tunnel 80 and an injection station 90 .
  • a plurality of containers 10 can be conveyed on the conveyor belt 71 through the microwave tunnel and through the injection station.
  • the heating of the containers 10 and the foodstuffs contained in the containers takes place in microwave tunnel 80 by means of microwaves, and in the injection station the gas injection described above is performed and the adhesive patch(s) is/are applied.
  • the device from FIG. 10 may also be designed so that several containers are transported side-by-side in several rows through the microwave tunnel 80 and the injection station 90 .

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Package Specialized In Special Use (AREA)
  • Vacuum Packaging (AREA)
  • Electric Ovens (AREA)
  • Cookers (AREA)
  • Packages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seeds, Soups, And Other Foods (AREA)
US11/883,675 2005-02-10 2006-02-01 Method for Preserving Foodstuffs Abandoned US20080317912A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US14/300,615 US20140298752A1 (en) 2005-02-10 2014-06-10 Method for preserving foodstuffs
US15/237,930 US10155602B2 (en) 2005-02-10 2016-08-16 Magnetron control system and associated methodology

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CH2192005 2005-02-10
CH219/05 2005-02-10
PCT/CH2006/000063 WO2006084402A1 (de) 2005-02-10 2006-02-01 Verfahren zum haltbarmachen von lebensmitteln

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EP4091948A1 (en) * 2021-05-18 2022-11-23 Gerresheimer Glas GmbH Sterilizing packaging units
US20230038511A1 (en) * 2019-12-31 2023-02-09 Vetreria Di Borgonovo Spa Hermetic container for food with automatic valve for discharging the steam produced by heating the food, in particular in a microwave oven, and relative automatic steam discharge valve
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Cited By (12)

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US10155602B2 (en) 2005-02-10 2018-12-18 Conagra Foods Rdm, Inc. Magnetron control system and associated methodology
US20120009308A1 (en) * 2009-02-26 2012-01-12 Micropast Gmbh Method for preserving food
US20150044337A1 (en) * 2009-02-26 2015-02-12 Conagra Foods Rdm, Inc. Method for preserving food
US20160331003A1 (en) * 2009-02-26 2016-11-17 Conagra Foods Rdm, Inc. Method for preserving food
US11930833B2 (en) 2017-02-14 2024-03-19 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces
WO2019059206A1 (ja) * 2017-09-22 2019-03-28 株式会社日阪製作所 包装食品の製造方法
JP2019055810A (ja) * 2017-09-22 2019-04-11 株式会社日阪製作所 包装食品の製造方法
US20190098918A1 (en) * 2017-10-03 2019-04-04 Tyson Foods, Inc. Packaging with pressure driven oxygen egress
US10925300B2 (en) * 2017-10-03 2021-02-23 Tyson Foods, Inc. Packaging with pressure driven oxygen egress
US20230038511A1 (en) * 2019-12-31 2023-02-09 Vetreria Di Borgonovo Spa Hermetic container for food with automatic valve for discharging the steam produced by heating the food, in particular in a microwave oven, and relative automatic steam discharge valve
EP4091948A1 (en) * 2021-05-18 2022-11-23 Gerresheimer Glas GmbH Sterilizing packaging units
US12006125B2 (en) 2022-05-17 2024-06-11 Gerresheimer Glas Gmbh Container for packaging units

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WO2006084402A1 (de) 2006-08-17
US20140298752A1 (en) 2014-10-09
US10155602B2 (en) 2018-12-18
RU2007133614A (ru) 2009-03-20
ATE523096T1 (de) 2011-09-15
EP1845807A1 (de) 2007-10-24
EP1845807B1 (de) 2011-09-07
US20160355287A1 (en) 2016-12-08
ES2373236T3 (es) 2012-02-01
RU2383289C2 (ru) 2010-03-10
PL1845807T3 (pl) 2012-02-29
CA2597343A1 (en) 2006-08-17

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