US3759722A - Method for evacuating packages - Google Patents

Method for evacuating packages Download PDF

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Publication number
US3759722A
US3759722A US00024187A US3759722DA US3759722A US 3759722 A US3759722 A US 3759722A US 00024187 A US00024187 A US 00024187A US 3759722D A US3759722D A US 3759722DA US 3759722 A US3759722 A US 3759722A
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United States
Prior art keywords
bag
meat
air
film
bags
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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.)
Expired - Lifetime
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US00024187A
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English (en)
Inventor
Sius Simon
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Viskase Corp
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Union Carbide Corp
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Publication of US3759722A publication Critical patent/US3759722A/en
Assigned to VISKASE CORPORATION, A CORP. OF PA. reassignment VISKASE CORPORATION, A CORP. OF PA. ASSIGNMENT OF ASSIGNORS INTEREST. Assignors: UNION CARBIDE CORPORATION, A CORP. OF NEW YORK
Assigned to CONTINENTAL BANK N.A. reassignment CONTINENTAL BANK N.A. SECURITY INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: VISKASE CORPORATION
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Expired - Lifetime 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
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • 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
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/002—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes or webs of flexible sheet material, e.g. in folded wrappers in shrink films

Definitions

  • the present invention relates to the packaging of articles in plastic film, more particularly in bags made from such film and in the evacuation of air from said bags during the packaging operation.
  • the objects of the invention are achieved by progressively subjecting a shrinkable plastic film bag containing a red meat article and having an open mouth to a peripheral pressure exerted by a fluid at a temperature well below the shrinkage temperature of the film and expelling air from the bag through its open mouth.
  • the fluid pressure is progressively applied onto the bag from the bottom up.
  • the bag is thereafter closed and may, if desired, be subjected to a conventional heat treatment'to shrink the film.
  • FIGS. 1 and 2 are schematic perspective views of a plastic film bag containing a red meat article showing progressive steps of evacuation of the air in the bag according to an embodiment of the invention, wherein the fluid employed is water;
  • FIG. 3 is a cross-section view of an apparatus for evacuating the air from a plastic film bag containing a red meat article according to another embodiment of the invention wherein the fluid employed is air;
  • FIG. 4 is a cross-section view of another apparatus for evacuating the air from a plastic film bag containing a red meat article wherein the fluid employed is also air;
  • FIG. 5 is a view similar to that of FIG. 4 showing the bag in the apparatus at the end of the evacuation step.
  • the plastic film from which the bag: is made should preferably be substantially impervious to oxygen to insure satisfactory preservation of the meat.
  • the film may be made from polyesters or other polymers such as vinylidene chloride polymers or copolymers, from mixtures of at least 50% by weight vinylidene chloride polymers and/ or copolymers with other polymeric resins well known to those skilled in the art, as long as the film obtained from these mixtures is soft, flexible and impervious to air and oxygen.
  • Laminates may also be used, such as vinylidene chloride film laminated with polyethylene film,
  • the bag should be of a size larger than is required to accommodate the article, i.e., of a size sufficient to conform narrowly to the countour of the article, preferably at least larger to allow for shrinkage of the film. On the other hand, if the bag is of a size much too large for the article, it is difiicult to obtain an effective vacuum because air may remain entrapped in folds of excess film. It has been found generally that a satisfactory vacuum may be attained with bags of a size up to- 45% larger than is required to accommodate the article.
  • the fluid may be a liquid, such as a water bath or a salt water bath, or a stream of air at high velocity. It must be maintained at a temperature above that at which the film stiffens but below that at which the film shrinks. When a bath is used, it must be kept at a temperature below the shrinkage temperature of the film, but not cold enough to stiffen the film and to prevent its collapse against the article. In the packaging of uncured red meat, it is essential to avoid discoloration of the surface of the red meat article by heat. Discolored meat is commercially unacceptable and the meat article must be trimmed of all the discolored portions before sale to the consumer, which is very costly.
  • the bath should not only be at a temperature below the shrinkage temperature of the film, but also at a temperature which will not detrimentally affect the surface of the meat article. It has been found that satisfactory results are obtained when the bath is maintained at a temperature within a range of from 40 F. to 100 F. and preferably from 55 F. to 85 F., with a vinylidene chloride film bag. The same temperature ranges may be used when air is employed as the fluid.
  • FIGS. 1 and 2 illustrate schematically a preferred practice of the method of the invention.
  • a plastic film bag 10, containing a red meat article 12, and having an open mouth 14, is progressively lowered into a Water bath 16 contained in a tank 18.
  • An operator with one hand, holds the meat and bag in the water in such a manner that the meat article 12 is entirely below the surface of the bath, and with the other hand holds the open mouth 14 of the bag outside of the bath.
  • the bag Under the pressure of the water, the bag is collapsed and forced to conform to the shape of the meat article, and the air is expelled from the bag 10 through its open mouth.
  • the bag is closed below the surface of the water, such as by gathering the neck portion of the bag and closing it with a metal clip, for example.
  • the bag is removed from the bath. In this manner, air is prevented from re-entering the bag.
  • the closed bag may, if desired, be thereafter subjected to a conventional heat shrinking operation. For example, the bag may be contacted with a stream of hot air, or sprayed with, or dipped in, a hot liquid such as hot water. :If desired, only the portion of the bag closed with a clip may be heat shrunk, to provide a more hermetic closure.
  • evacuation may be effected by subjecting the bag to a stream of high velocity air peripherally directed at the bag and progressively applied, beginning with the bottom of the bag and terminating with its top portion.
  • FIGS. 2 to 4 show two alternative apparatuses, respectively, for carrying it out.
  • FIG. 2 there is shown an air ring, similar to the air rings commonly used in the extrusion of tubular thermoplastic films, and generally indicated at 20.
  • the air ring 20 comprises a cup-shaped chamber 22 communicating with compressed air conduits 24.
  • the air conduits 24 are connected to a source of compressed air (not shown).
  • the lower part of the chamber 22 has an upper wall 26, an inner, cylindrical wall 28, and a bottom wall 30.
  • An annular slot opening 27 is provided in the wall 26 for exit of high compressed air from the chamber 22.
  • a disc 32 having a central circular open ing 34 is disposed in spaced parallel relationship with the upper wall 26 of the chamber 22 to define 'an annular distributing passage 36 for the compressed air from the chamber 22 through the annular opening 27.
  • the circular opening of the disc 32 and the inner, cylindrical wall 28 form a cylindrical passage 38 for a plastic film bag 10 containing a meat article 12.
  • the opening 34 is preferably chamfered to direct the compressed air flowing through the passage 36 obliquely and upwardly toward the centerline of the air ring 20.
  • the bag 10 containing the meat item 12 is progressively lowered through the passage 38 at a rate of less than 1 foot per minute, the bottom of the bag being supported by any convenient means, such as a downwardly moving forked platform, for example (not shown). Under the pressure of the air flowing at high velocity from the annular distributing passage 36 and peripherally impinging onto the Wall of the bag 10, the air in the bag is progressively expelled, as the wall of the bag is forced to collapse and is progressively wiped against the meat item.
  • a further embodiment of the method of the invention wherein air evacuation is effected by progressively lowering a bag containing meat item into a chamber while a plurality of streams of high velocity air are didirected at the bag, as illustrated in FIGS. 4 and 5.
  • a double-wall chamber 40 is mounted on a frame 42.
  • the chamber 40 has an inner side wall 44 and an outer side wall 46 defining a passage 45 for compressed air.
  • the outer side wall 46 is connected to an air conduit 48 communicating with a source of compressed air (not shown).
  • the inner side wall 44 of the chamber 40 is provided with a plurality of vertically spaced-apart air nozzles 50 obliquely directed towards a central opening 52 in the top wall 54 of the chamber.
  • the opening 52 has a periphery larger than the periphery of the bag 10 containing the meat article 12.
  • a platform 56 is provided to support and lower the bag 10 with the meat article 12 from the opening 52 down to the bottom part of the chamber 40 at a predetermined controlled rate of less than 1 foot per minute.
  • the platform 56 is preferably made of a screen or of a foraminous material to permit free passage therethrough of the upwardly directed compressed air around and about the bag.
  • the shape of the platform is not critical; it may be fiat or forked, for example. It depends on the shape of the bagged article.
  • Means are provided for raising and lowering the platform 56, such as a screw thread 58 cooperating with a threaded bushing 60 and a roller chain drive 62 actuated by a gear-motor 64 fastened to the frame 42.
  • the platform 56 may be adapted to be rotated as it is lowered and may also be restrained from rotation. Other means may also be used for lowering and raising the platform, such as a pneumatic cylinder, for example.
  • FIGS. 4 and 5 The operation of the apparatus shown in FIGS. 4 and 5 is very simple.
  • High velocity streams of air flow into the chamber 40 from the upwardly directed nozzles 50. They peripherally impingle onto the wall of the bag beginning with the bottom, as the bag is progressively lowered through the chamber.
  • the open mouth 14 of the bag is maintained outside of the chamber in communication with the atmosphere.
  • the bag is progressively collapsed against the meat article and forced to conform to the shape of the article under the pressure of the high velocity streams of air, and the air contained in the bag is progressively expelled through the open mouth of the bag.
  • the bag is closed, such as with a metal clip, before being removed from the chamber to prevent re-entry of air into the bag.
  • the closed bag may, if desired, be thereafter heat shrunk in conventional manner.
  • the velocity of the compressed air streams may easily be determined by those skilled in the art. It has been found that with an air ring of 4 inches in diameter and a bag containing an article of about 3.5 inches in diameter, a velocity of about 2400 feet per minute was satisfactory. It depends on the size of the bags to be evacuated and on the shape of the meat articles in the bags.
  • FIGS. 4 and 5 are disposed to permit passage therethrough of the bag along a vertical line, they could be disposed so as to permit passage of the bag along a horizontal, or an oblique, line if desired.
  • EXAMPLE I Four primal beef top round cuts of approximately the same size were placed in identical polyvinylidene chloride film bags having a length of 32 in. and a flat width of 18 in. The film had a thickness of 1.9 mil. The bags were of a size about 20% larger than required to accommodate the beef cuts.
  • Four water baths at different temperatures were placed in a refrigerated room at 30 F. Each bag containing a beef cut was progressively immersed in one of the four baths at a rate of 1 foot per second and then kept in the water with the meat fully submerged for 2 seconds to evacuate the air contained in the bags. After 2 seconds immersion, the bags were conventionally closed with a metal clip fastened around the top portion of the bags in the water.
  • each bag was kept the same as much as possible.
  • the clip is generally placed at such a distance that it will be close to the meat out after the bag has been shrunk.
  • the clips were fastened about 3 inches above the meat.
  • each closed bag was measured as follows: Each bag was placed in a chamber provided with a vacuum pump. The chamber containing the bag was evacuated until the appearance of the bag was the same as before immersion in the bath, i.e., the film around the artiele was loose, which meant that the pressure in the bag and in the chamber was approximately the same.
  • 5O 'lilie bags tended to stiffen at temperatures below about Five primal beef short loin cuts of approximately the same size were placed in the same type of polyvinylidene chloride film bags 18 inches wide and 32 inches long. The film had a thickness of 1.9 mils. The bags were of a size about 25% larger than required to accommodate the beef cuts in a snug fit.
  • EXAMPLE HI 5 Storage tests were effected with beef primal cuts packages in polyvinylidene chloride film bags according to the The following tests were made in order to illustrate method of the invention and according to the conventhe advantages of the method of the invention over contional nozzle evacuation, respectively, followed by shrinkventional evacuation methods. ing in hot water.
  • the meat cuts were beef top rounds and beef shoulder polyvinylidene chloride film bags 16 to 18 inches wide clods.
  • the size of the cuts was kept as constant as posand 32 inches long.
  • the bags were of a size between sible.
  • the beef top rounds were packaged in bags having and 30% larger than required to accommodate the beef 8- flat Width of 18 inches, a length of 32 inches and of cuts in a snug fit.
  • the film had a thickness of 1.9 mils.
  • a S ze 15 to 20% larger than required to accommodate A first set of these bags containing the meat cuts was 1 the cuts in a snug fit.
  • the beef shoulder clods were packevacuated according to the method of the invention by aged in bags having a flat width of 16 inches, a length immersion in a water bath at 55 F, for a time of 2 sec- Of 32 inches and Of a $126 t0 larger than required onds at an immersion rate slightly below 1 foot per to accommodate the cuts.
  • the meat cut packages prosecond following the procedure described in Example I. **d according to the method of the invention were The top portion of each evacuated bag was closed, below 20 obtained following the procedure of Example I.
  • the meat the surface of the bath, with a conventional metal clip. cut packages conventionally produced were obtained by The closed bags were thereafter dipped into water at the following procedure: the open end of each bag was 195 F. for 1 second and conventionally heat shrunk.
  • the evacuated and shrunk bags were then closed in con-
  • the packages were then stored in a refrigerated room ventional manner, maintained at a temperature 0f from 30 F. to 32 F.
  • the temperature of the fluid and the time of exposure of the bag to said fluid being such as to prevent detrimental changes to at least the surface of the meat.
  • shrinkable plastic film is selected from the group consisting of a polyester and a vinylidene chloride polymer film.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Packages (AREA)
  • Vacuum Packaging (AREA)
  • Lining Or Joining Of Plastics Or The Like (AREA)
US00024187A 1970-03-31 1970-03-31 Method for evacuating packages Expired - Lifetime US3759722A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US2418770A 1970-03-31 1970-03-31

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US3759722A true US3759722A (en) 1973-09-18

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US00024187A Expired - Lifetime US3759722A (en) 1970-03-31 1970-03-31 Method for evacuating packages

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US (1) US3759722A (show.php)
BE (1) BE765012A (show.php)
BR (1) BR7101911D0 (show.php)
CA (1) CA964627A (show.php)
CH (1) CH537303A (show.php)
DE (1) DE2115245A1 (show.php)
DK (1) DK132876B (show.php)
FR (1) FR2083688B1 (show.php)
GB (1) GB1333678A (show.php)
NL (1) NL7104242A (show.php)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4085231A (en) * 1976-10-08 1978-04-18 W. R. Grace & Co. Container evacuation process
US4122197A (en) * 1977-07-14 1978-10-24 Alfred Robert Krugmann Method and apparatus for packaging food
US4132048A (en) * 1976-03-29 1979-01-02 Day Timothy T Vacuum packaging bulk commodities
US4548852A (en) * 1983-05-02 1985-10-22 Pakor, Inc. Method and apparatus for packaging perishable products in a reduced air atmosphere
US4548824A (en) * 1983-05-02 1985-10-22 Pakor, Inc. Package for storing perishable products in a reduced air atmosphere
US4820536A (en) * 1986-04-21 1989-04-11 Oscar Mayer Foods Corporation Method for cooking meat in a bag
US5170609A (en) * 1991-01-22 1992-12-15 Hershey Foods Corporation Fluidic deflator means and method for article packaging
US5224324A (en) * 1989-08-22 1993-07-06 Claes Granfelt Method and apparatus for reducing the volume of a flexible package to a minimum and a package provided in such a way
US5335480A (en) * 1992-12-21 1994-08-09 Emmber Foods, Inc. Methods of and apparatus for packaging a product
US5863500A (en) * 1996-05-30 1999-01-26 International Manufacturing & Licensing, Inc. Method and apparatus for preserving products
US20030198721A1 (en) * 2002-04-22 2003-10-23 Price William D. Jacketed reclosable container
US20040188310A1 (en) * 2003-03-31 2004-09-30 Peter Hamilton Ventable storage bag
EP2353397A1 (en) * 2010-02-02 2011-08-10 TL Seafood AB Method for packaging food and a food package
US20180249724A1 (en) * 2017-02-16 2018-09-06 Iowa Pacific Processors, Inc. Modified atmosphere and high-pressure pasteurization protein preparation packaging methods, systems and related devices

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3215436C2 (de) * 1982-04-24 1984-05-10 Krämer + Grebe GmbH & Co KG Maschinenfabrik, 3560 Biedenkopf Vorrichtung zum Herstellen einer Packung
US4633654A (en) * 1984-07-10 1987-01-06 Tokyo Automatic Machinery Works, Ltd. Air extractor for bag making, filling and packaging machine
DE202011103937U1 (de) * 2011-08-02 2012-11-05 Fuji Packaging GmbH Vorrichtung zum Verpacken von Lebensmittelstücken

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB554048A (en) * 1941-10-09 1943-06-17 Wingfoot Corp Packaging
DE1123612B (de) * 1957-06-22 1962-02-08 Vera Delnon Geb Kasalova Vorrichtung zum Verpacken von Waren in allseitig geschlossenen, luftdichten Beuteln
CH389499A (de) * 1958-06-13 1965-03-15 Paul Dr Michels Verfahren zum luftundurchlässigen Verpacken von Lebensmitteln, insbesondere Käse
US3041801A (en) * 1959-03-31 1962-07-03 Grace W R & Co Closure for vacuum package
FR1315308A (fr) * 1962-01-23 1963-01-18 Union Carbide Corp Emballage d'articles dans un film thermiquement rétrécissable et scellable

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4132048A (en) * 1976-03-29 1979-01-02 Day Timothy T Vacuum packaging bulk commodities
US4085231A (en) * 1976-10-08 1978-04-18 W. R. Grace & Co. Container evacuation process
US4122197A (en) * 1977-07-14 1978-10-24 Alfred Robert Krugmann Method and apparatus for packaging food
US4548852A (en) * 1983-05-02 1985-10-22 Pakor, Inc. Method and apparatus for packaging perishable products in a reduced air atmosphere
US4548824A (en) * 1983-05-02 1985-10-22 Pakor, Inc. Package for storing perishable products in a reduced air atmosphere
US4820536A (en) * 1986-04-21 1989-04-11 Oscar Mayer Foods Corporation Method for cooking meat in a bag
US5224324A (en) * 1989-08-22 1993-07-06 Claes Granfelt Method and apparatus for reducing the volume of a flexible package to a minimum and a package provided in such a way
US5170609A (en) * 1991-01-22 1992-12-15 Hershey Foods Corporation Fluidic deflator means and method for article packaging
US5335480A (en) * 1992-12-21 1994-08-09 Emmber Foods, Inc. Methods of and apparatus for packaging a product
US5863500A (en) * 1996-05-30 1999-01-26 International Manufacturing & Licensing, Inc. Method and apparatus for preserving products
US20030198721A1 (en) * 2002-04-22 2003-10-23 Price William D. Jacketed reclosable container
US6874938B2 (en) 2002-04-22 2005-04-05 S.C. Johnson Home Storage, Inc. Jacketed reclosable container
US20040188310A1 (en) * 2003-03-31 2004-09-30 Peter Hamilton Ventable storage bag
US7004632B2 (en) 2003-03-31 2006-02-28 The Glad Products Company Ventable storage bag
EP2353397A1 (en) * 2010-02-02 2011-08-10 TL Seafood AB Method for packaging food and a food package
US20180249724A1 (en) * 2017-02-16 2018-09-06 Iowa Pacific Processors, Inc. Modified atmosphere and high-pressure pasteurization protein preparation packaging methods, systems and related devices

Also Published As

Publication number Publication date
DE2115245A1 (de) 1971-12-02
CH537303A (fr) 1973-05-31
GB1333678A (en) 1973-10-10
BE765012A (fr) 1971-09-30
BR7101911D0 (pt) 1973-06-07
FR2083688B1 (show.php) 1975-01-17
FR2083688A1 (show.php) 1971-12-17
DK132876B (da) 1976-02-23
CA964627A (en) 1975-03-18
NL7104242A (show.php) 1971-10-04

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Legal Events

Date Code Title Description
AS Assignment

Owner name: VISKASE CORPORATION, 6855 WEST 65TH STREET, CHICAG

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST.;ASSIGNOR:UNION CARBIDE CORPORATION, A CORP. OF NEW YORK;REEL/FRAME:004619/0501

Effective date: 19860201

AS Assignment

Owner name: CONTINENTAL BANK N.A., ILLINOIS

Free format text: SECURITY INTEREST;ASSIGNOR:VISKASE CORPORATION;REEL/FRAME:005132/0012

Effective date: 19890601