2455results about "Packaging protection" patented technology

A container has a patterned susceptor region in the bottom, a fold region between the bottom and the sidewall of the container, a sidewall region, and a flange region that forms a flange or lip of the container. The patterned susceptor region includes arrangements of microwave-interactive features disposed generally along respective close plane curves, which reduces overheating and increases the filling temperature of the food product. The fold region contains microwave transparent features that minimize de-lamination of the container in the folded region, and also create a generally transmissive area in the vicinity of the heel of the food product to improve the cooking thereof. The sidewall region shields the periphery of the food product so that it is not overcooked while promoting an appropriate degree of pie dough shell browning. The flange area is transmissive to promote an appropriate degree of cooking of the food product crust.

The combination of insulating material with microwave interactive food packaging for enhanced cooking properties is disclosed. An insulating microwave packaging material (200) and a method of making the same are also disclosed. In one embodiment, the insulating microwave packaging material (200) is formed by bonding a microwave interactive material substrate (205) that creates sensible heat upon exposure to microwave energy to a second substrate (210) along bond lines (212) arranged in a pattern to form closed cells (214). Upon impingement of the insulating microwave packaging material (200) by microwave energy in a microwave oven, the closed cells (214) expand to form insulating pockets (216). One side of the insulating pocket (216) bulges and lofts above the opposite side. When a food product is situated on the insulating microwave packaging material (200), the insulating pockets (216) insulate the food product from the microwave oven environment.

A container includes a flexible bag including at least two bag sides in an opposed relationship wherein each bag side has two lateral edges, a bag closure extending from one lateral edge to another lateral edge, and a bag bottom spaced from the bag closure. The bag also includes a flexible jacket, external to the bag, the jacket having at least two jacket sides opposing the bag sides, and a jacket bottom. The jacket sides and the jacket bottom define a volume into which part of the flexible bag is disposed, such that the bag bottom is at least partially contained within the volume and is spaced from the jacket bottom.

The present invention relates generally to method and a device to make a single or a multiple repeated single servings of a select flavored, carbonated beverage. The instant abstract is neither intended to define the invention disclosed in this specification nor intended to limit the scope of the invention in any way.

Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths / rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella on hard-boiled eggs, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These make use of concentrated salt solutions that depress the freezing point of the solution, to provide a low temperature bath or shower in which food products can be cooled. A preferred formulation contains between 25 ppm and 25,000 ppm surfactant, between 0.1% acid and 25% acid, and between 72.5% and 99.9% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications. An even more preferred range of solutions would be 17% by weight of between 0.3% and 6.0% citric acid, between 50 and 500 ppm SLS, and between 94% and 99.7% sodium chloride, and can be used in process temperatures of about −6.7° C.