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Method for preserving foodstuffs

a food preservation and food technology, applied in the field of stabilizing foods, can solve the problems of flushing out of containers, especially harmful to the stability of foodstuffs, and achieve the effect of improving the economic aspect of the method

Inactive Publication Date: 2014-10-09
CONAGRA FOODS RDM INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This approach ensures the stabilization of foodstuffs by maintaining a stable environment, preventing contamination, and allowing for secure sealing, while also ensuring predictable and repeatable results in the stabilization process.

Problems solved by technology

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.

Method used

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  • Method for preserving foodstuffs
  • Method for preserving foodstuffs
  • Method for preserving foodstuffs

Examples

Experimental program
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Embodiment Construction

[0037]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 μm. 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.

[0038]FIG. 1b 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...

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PUM

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Abstract

A method for preserving foodstuffs, in which the foodstuffs are heated in the moist state in a container suitable for transport and storage with ventilation openings. The foodstuffs are heated for a defined period by a microwave, for at least such a time as hot steam forms in the container and exits through the ventilation openings. Gas is injected into the container after the heating process for at least partial compensation of the pressure drop in the container.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a continuation application of U.S. application Ser. No. 11 / 883,675 filed Apr. 7, 2008, which is a National Stage application of International Application No. PC / CH2006 / 000063, filed on Feb. 1, 2006, which claims priority of Swiss application number 00219 / 05, filed on Feb. 10, 2005. The complete disclosures of the aforementioned applications are incorporated herein by reference in their entirety.FIELD OF THE INVENTION[0002]The present invention relates to a method for stabilizing foods and in particular pasteurizing foods in which the foods are 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.[0003]For further use for shipping and retail, the vent opening of the container must be sealed, even if it is very small...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): B65B55/14B65B31/08B65B31/04A23L3/01B65B25/00
CPCA23L3/01A23L3/04A23L3/10B65D77/225B65B55/14B65D2205/00B65B25/001B65B31/04B65B31/08B65D81/3453A23L3/003B65B31/046
Inventor KELLER, KARLKURTZ, SILVIA
Owner CONAGRA FOODS RDM INC
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