Multilayer sheet of liner for packaging hot foods
a multi-layer, food technology, applied in the direction of packaging foodstuffs, pedestrian/occupant safety arrangements, packaged goods types, etc., can solve the problems of less than optimal food quality of using these wraps and sheets, and food remains undetectedly soggy
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example 1
Preparation of Multilayer Sheet
[0053] A multilayer sheet or liner for hot food packaging was made according to the process described above and as illustrated in FIG. 1 wherein the first layer, 1, is a water-wicking material, second layer, 2, is an absorbent and insulating material, and a third layer, 3, is a structural layer. In this example, interposed between these layers are porous, thermoplastic adhesive scrims, 4. These adhesive scrims, 4, are constructed of polyester materials that are spunlaced. They provide a web-like layer, with an abundance of holes, through which water vapor or condensed water can easily pass through. These layers were bonded together by thermal lamination means on a tunnel laminator with a calendar roll, such as the one provided by Inta-Roto Machine Company of Richmond, Va. The adhesive layers, 4, were activated at temperatures 240-350° F. (116-177 C).
[0054] In this example the structural layer, 1, was a film of the type sold by DuPont-Teijin under the...
example 2
Preparation of Multilayer Sheet:Bicomponent Third Layer
[0055] A multilayer sheet or liner for hot food packaging was made according to the process described above and as illustrated in FIG. 2 wherein the first layer, 1, was a water-wicking material, second layer, 2, was an absorbent and insulating material, and a third layer, 3, was a structural layer. In this example, the structural layer, 1, was a bicomponent film of polyester and a heat-sealable layer. The heat-sealable layer acts as the adhesive required to laminate the structural layer to the absorbing and insulating layer. An adhesive scrim, 4, as described in Example 1 (above) was used to adhere the absorbent and insulation layer, 1, to the water-wicking nonwoven layer, 2. These layers were bonded together by thermal lamination means on a tunnel laminator with a calendar roll, such as the one provided by Inta-Roto Machine Company of Richmond, Va. The adhesive layers were activated at temperatures between 240 and 350° F. (116...
example 3
Chicken Nuggets—Insulated v. Un-insulated trays
[0057] Using a small-scale deep fryer, two portions of chicken nuggets were produced to test the effectiveness of the multilayer sheet or liner in packaging for heat retention with moisture control. The deep fryer was filled with vegetable oil and set to 340° F. A batch consisting of 18 frozen “Banquet” brand chicken nuggets was placed into the hot oil for 4 minutes. After cooking, the hot nuggets were allowed to drain for 15 seconds. After draining, the nuggets were quickly placed into a “take out”-style, polyester (PET) tray, typically available in supermarkets or restaurants for packaging fresh, hot foods.
[0058] The PET tray comprised a bottom tray reservoir portion and a top tray or lid, similar in size and shape to the bottom tray. The lid fitted over the bottom portion to generally seal along the perimeter (where the lid and bottom portion meet) and lock in place, typically through the use of small protruding notches on the peri...
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Abstract
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