A method and system for forming a packaged product (100) and ensuring that the packaged product (100) is adequately filled. In one aspect, the method includes forming a product (101); introducing the product (101) into a package (103), thereby forming a packaged product (100); obtaining an x-ray image (201) of the packaged product (100); analyzing the x-ray image (201) utilizing a processor (118) to identify whether bounded contours (200) exist in the x-ray image (201) for each of the bounded contours (200), the processor (118) determining whether the bounded contour (200) is a threshold defect based at least in part on bounded area (208) of the bounded contour (200) for each of the threshold defects, the processor (118) classifying the threshold defect as one of a plurality of pre-determined defect types; and determining a source of at least one of the threshold defects in the packaged product (100) based at least in part on the classification of the at least one of the threshold defects.

A method and system for forming a packaged product (100) and ensuring that the packaged product (100) is adequately filled. In one aspect, the method includes forming a product (101); introducing the product (101) into a package (103), thereby forming a packaged product (100); obtaining an x-ray image (201) of the packaged product (100); analyzing the x-ray image (201) utilizing a processor (118) to identify whether bounded contours (200) exist in the x-ray image (201) for each of the bounded contours (200), the processor (118) determining whether the bounded contour (200) is a threshold defect based at least in part on bounded area (208) of the bounded contour (200) for each of the threshold defects, the processor (118) classifying the threshold defect as one of a plurality of pre-determined defect types; and determining a source of at least one of the threshold defects in the packaged product (100) based at least in part on the classification of the at least one of the threshold defects.

In a method for manufacturing a seasoning bag, an edible adhesive is applied to a panel of a bag, and a granular seasoning is applied to the panel of the bag such that the granular seasoning adheres to the edible adhesive pattern to produce a seasoning layer. The granular seasoning forms air channels when the panel of the bag is vacuum sealed against a foodstuff inserted into the seasoning bag, to assist in egress of air from the bag during the vacuum sealing process.

In a method for manufacturing a seasoning bag, an edible adhesive is applied to a panel of a bag, and a granular seasoning is applied to the panel of the bag such that the granular seasoning adheres to the edible adhesive pattern to produce a seasoning layer. The granular seasoning forms air channels when the panel of the bag is vacuum sealed against a foodstuff inserted into the seasoning bag, to assist in egress of air from the bag during the vacuum sealing process.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

A storage container for food and other items and a method of venting a storage container. The storage container may include a container body and a removable lid. The removable lid may include a flexible sealing lip that traverses the perimeter of a rigid central cover portion. At least one venting aperture may extend through the rigid central cover portion. Additionally, the storage container may include a latch moveable between a latched position and an unlatched position. The latch may include a gripping portion configured to grip a peripheral rim of the container body and a sealing portion configured to cover the venting aperture when the latch occupies the latched position. When the latch occupies the unlatched position, the sealing portion may uncover the venting aperture to permit venting of steam and other gases from within the storage container.

A storage container for food and other items and a method of venting a storage container. The storage container may include a container body and a removable lid. The removable lid may include a flexible sealing lip that traverses the perimeter of a rigid central cover portion. At least one venting aperture may extend through the rigid central cover portion. Additionally, the storage container may include a latch moveable between a latched position and an unlatched position. The latch may include a gripping portion configured to grip a peripheral rim of the container body and a sealing portion configured to cover the venting aperture when the latch occupies the latched position. When the latch occupies the unlatched position, the sealing portion may uncover the venting aperture to permit venting of steam and other gases from within the storage container.

A packaging sheet is described. The sheet comprises a first layer comprising a first copolyester having a glass transition temperature of from 70 C. to 90 C. and an intrinsic viscosity of from 0.70 dl/g to 0.90 dl/g. The first copolyester comprises from 50% to 85% by volume of the sheet. The sheet also comprises a second layer comprising a second copolyester having a glass transition temperature of equal to or greater than 112 C. The second copolyester comprises from 15% to 50% by volume of the sheet. The sheet is thermally stable after exposure to temperatures up to 112 C. Various embodiments of the sheet are also described.