A packaging that generates a protective atmosphere from a chemical reaction that generates carbon dioxide which is triggered by the natural exudate of the packaged product and which extends over time, such as to effectively control the generation of gases inside the packaging and avoiding build-up of exudate in contact with the food product inside said packaging.

A system for deaeration of constituents of a liquid product blend includes a first liquid stream supply system and a second liquid stream supply system. A control system is configured to: (i) monitor flow of the first liquid and responsively/automatically control flow of the first deaeration gas in order to achieve a first target ratio of first deaeration gas to first liquid; and/or (ii) monitor flow of the second liquid and responsively/automatically control flow of the second deaeration gas in order to achieve a second target ratio of second deaeration gas to second liquid; and/or (iii) monitor a dissolved oxygen level of (a) the first liquid, at a location downstream of injection of the first deaeration gas, and (b) a combined liquid formed by mixing the first liquid and the second liquid, and to adjust the system based upon the dissolved oxygen level of the combined liquid.

An assembly may include a shelf-stable pouch for fruits or vegetables. The assembly may comprise a pouch having a closed condition and an open configuration. The closed configuration may be configured to seal portions of at least one of the fruits and vegetables and brine prior to heating the pouch for pasteurization. The open condition may allow for the removal and serving of the portions after pasteurization from heating.

Device and method for controlling, analyzing and managing phases of conservation and/or processing of food in a mobile or fixed closed space comprising a user interface with elements for data entry, a master control unit with memory and software, a management means system of the physical parameters of the food and/or of the space in which said food itself is inserted, integrated means for controlling and measuring the pH, means for controlling physical parameters of food and/or of the space in which said food is inserted, characterized by the fact that the master unit has a software program which has in memory of one or more foods to be conserved or transformed, and for each food the succession of variations of the Physical parameters for each phase of conserving and/or processing, which has for each phase a safety interval of pH where said software manages for each value of the pH measured outside the safety interval of each phase a management program of physical parameters of food and/or the space in which said food is inserted to bring the pH value within the safety interval of pH, that said integrated means for controlling and measuring the pH is provided with a calibration system of the means for controlling and measuring the pH.

A method for packaging a frozen food product includes placing a fluid food product into a flexible container, sealing the container and pasteurizing the food product in the sealed container. The method further includes applying a form to at least one surface of the flexible container, the form embossing the container and creating a series of compartments separated by thin segments therebetween, and freezing the product in the container with the form in place.

An oxygen removal module, a fresh-keeping device and a refrigerator. The oxygen removal module comprises: an electrolyte tank provided with a water inlet; and a water tank provided with a water outlet, the water outlet being connected to the water inlet through a first pipeline, to supplement water to the electrolyte tank by means of the water tank.

An oxygen removal module, a fresh-keeping device and a refrigerator. The oxygen removal module comprises: an electrolyte tank provided with a water inlet; and a water tank provided with a water outlet, the water outlet being connected to the water inlet through a first pipeline, to supplement water to the electrolyte tank by means of the water tank.

This product is a storage container with a depressible cover that can create an internal vacuum. In doing so it can reduce it's volume, allowing another similar container to be stored inside the initial container without removing its cover. Through these features, this product's primary aims are to preserve food for longer in a vacuum, thereby reducing waste and drastically reducing the amount of space being used for storage (whether it's food in the refrigerator or clothes in the wardrobe). This product is also available as an airtight cover that can be attached to cans, jars or similar products to provide the ability to simply reseal canned or jarred foods in a vacuum (partial or 100% vacuum) as well as the ability to stack these cans or jars into each other to save storage space. Such airtight covers can also be applied to dishware. While this product has many different designs for different areas, it should be stressed that the functionality of each design remains identical for the purposes of this patent. Therefore this utility patent relates to a covered storage product that can reduce its internal volume by depression of its cover, which is held in place by a vacuum and can be internally stacked according to the definition of internally stacked above.

Disclosed are packaging systems and method useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.