Embodiments of the present disclosure provide a method and a device for detecting defect of a meal box, a server, a device, and a storage medium. The method includes: receiving a detection request including an image of the meal box sent by a user terminal, the image of the meal box being obtained by an image acquirer of the user terminal; and performing defect recognition based on the image of the meal box and a defect detection model in response to the detection request.

A food dispensing module for a delaminating food dispensing system includes an outer housing; and a delaminating housing. The delaminating housing has a first portion being located within the outer housing and a second portion located outside the outer housing. The delaminating housing includes delaminating nips, a first film take-up roller, a second film take-up roller, an output opening, and a trap void. The output opening is located in the second portion of the delaminating housing.

An optimal package structure and an amount of refrigerant to insert into the package structure are determined based upon product information, consumer preference information, and weather information. The optimal package structure and the amount of refrigerant are an optimized combination that is effective to both protect the product from damage and preserve the product from spoilage. A package is constructed to contain the product according to the optimal package structure and the amount of refrigerant is inserted into the structure.

A seasoning bag for seasoning a foodstuff that includes an edible adhesive adhered to an interior of the seasoning bag and a seasoning adhered to the interior of the seasoning bag via the edible adhesive. The seasoning bag may be used in connection the preparation and/or cooking of foodstuffs. The bag may be used to season, marinade, and store a foodstuff. The bag may also be a cook-in bag, suitable for roasting, microwaving, slow cooking, and/or boiling.

A method of positioning and sealing a bag in a vacuum chamber, includes detecting a trailing edge of a product in the bag, detecting a trailing edge of a patch adhered to the bag, controlling advancement of the bag, and closing the bag. A bag positioning apparatus includes an infrared sensing apparatus, a fluorescence sensing apparatus, and a controller. A method of manufacturing a patch bag includes adhering a first patch to film stock, detecting a position of the first patch, aligning a second patch with the first patch, and adhering the second patch to the film stock. A method of manufacturing a patch bag includes detecting an edge of a patch adhered to film stock, forming a seal across the film stock adjacent to the edge of the patch, and severing the film stock adjacent to the edge of the patch.

The present invention is directed to a thermoplastic packaging film coated with an antimicrobial coating, a method for the preparation of the coated film and packaging articles made with the film.

A device for filling liquid or pasty food products in prefabricated individual containers which form a sealing rim, the device including carrier elements which are run through the device by a drive in a continuous cycle and which include receiving openings for the individual containers; operating stations into whose operating area the carrier elements move during the continuous cycle through the device; at least one operating station configured as a sealing device which fixes a sealing foil on the sealing rim of each individual container using a sealing tool; a web shaped sealing foil spanning the carrier elements transversal to their width measured transversal to their feed direction wherein the sealing foil is run between the sealing rim of the individual containers and a sealing head; a pulley device which is arranged upstream of the sealing device in the feed direction.

A device for filling liquid to pasty food products into prefabricated individual containers including a support rim, the device including carrier elements which are run by a drive continuously through the device, which carrier elements form receiving openings for the individual containers and include a top side that is oriented away from a direction of gravity and configured to carry the support rim of the individual containers that are inserted into the receiving openings; operating stations in whose operating range the carrier elements move during an endless cycle of the carrier elements in the device; at least one operating station that is configured as a sterilization device which de-germinates the carrier elements and the individual containers; a lifting device forming a portion of the sterilization device and configured to lift individual containers that are seated in the receiving openings and which contact a top side with the support rim.

Method and system to prepare and store untreated foods destined for processing and conservation packaging. The system eliminates bacteria from untreated or transformed foods, and includes a degasser, an injector to inject gas or liquid and a cooler. Degassing is carried out after the foods have been gathered together, cut, washed, and optionally treated to neutralize the enzymatic activity, then cooled, before the products are sterilized or pasteurized. The degassing is followed by reinjection of non-condensable neutral gas. During the reinjection of neutral gas which takes place in a liquid form, cooling is imposed on the degassed foods to the vaporization of the neutral gas projected into the enclosure where the foods are confined. All of the operations are directed to the elimination of the non-sporulated microorganisms, which limits the inoculum found in the products when they are stored.

A method, comprising steps: (a) placing a plurality of produce in an airtight chamber having a quantity of air and a first pressure, wherein the plurality of produce comprises water; (b) removing the quantity of air via a first vacuum pump to reduce the first pressure in the airtight chamber providing a vacuum cooling effect, wherein the water evaporates until the plurality of produce reaches a predetermined temperature; (c) packaging each individual produce of the plurality of produce in a container, wherein the container has a second pressure; (d) reducing the second pressure via a second vacuum pump; and (e) injecting a nitrogen gas inside the container until the container reaches a third pressure.