The present disclosure provides packaging materials and products including such as a multilayer structure comprising a base (X), a layer (Y), and a layer (Z), in which the layer (Y) and the layer (Z) are adjacently stacked in at least one pair of the layer (Y) and the layer (Z).

A package comprises: a sterile barrier packaging film; self-sterilizing components comprising: a plurality of chlorite ions and water, wherein the self-sterilizing components are substantially free of an energy-activated catalyst and of an acid-releasing compound; a package interior formed by hermetically sealing the sterile barrier packaging film; and a headspace within the package interior comprising carbon dioxide present in an amount of greater than or equal to 5% by volume of the headspace. When the package is exposed to ultraviolet (UV) light having a wavelength of 254 nm, the chlorite ions react with the water to generate chlorine dioxide (ClO.sub.2), which is released into the headspace. In the absence of any UV light, there is not chlorine dioxide (ClO.sub.2) generation.

The present application provides a unified pod and a material conveying system. The unified pod includes an accommodating box and a gas storage box, wherein gas inlets and gas outlets are formed on the accommodating box, the gas inlets of the accommodating box are connected with the gas storage box; a first sensor for detecting a pressure value in the accommodating box is further arranged in the accommodating box.

The present application provides a unified pod and a material conveying system. The unified pod includes an accommodating box and a gas storage box, wherein gas inlets and gas outlets are formed on the accommodating box, the gas inlets of the accommodating box are connected with the gas storage box; a first sensor for detecting a pressure value in the accommodating box is further arranged in the accommodating box.

One or more methods are disclosed to provide for the preparation of a food product that can be quickly cooked, while exhibiting flavors, textures, and colors of more traditional and time consuming cooking methods. The method produces a food product with the full flavor profile of barbeque, with the ease of a ready-made meal. The preparation prior to packaging facilitates a Maillard reaction and carmelization of the food product. The method can include marinating the food product, searing an outside portion of the food product, smoking the food product, vacuum sealing and then cooking the food product using a sous vide method. The prepared food product can then be easily heated by the end user for consumption.

Embodiments of the present invention provide a method, anti-static bag, and kit for transporting an electronic component in the anti-static bag. Along with the electronic component, a desiccant and a temperature indicator are added to the anti-static bag. The anti-static bag is then vacuum sealed to reduce the air and moisture in the anti-static bag. The vacuum sealed bag, desiccant, and temperature indicator, insure that the formation of condensation on the electronic component will be minimized, which will potentially prolong the life of the electronic component.

A system that includes a plurality of banana containers is provided. Each banana container has a first container end to receive an unpeeled banana and a second container end. The system includes a gas dispensing regulator connected to a plurality of banana containers. The gas dispensing regulator includes a plurality of gas meters having a one-to-one correspondence with the plurality of banana containers. A corresponding meter is connected to the second container end of a corresponding banana container to dispense a corresponding amount of ripening gas into the corresponding banana container. The system can limit the pressure of the ripening gas in the banana container using the closing device to vary the ripening rate of the bananas. This can avoid spoiling the taste of the bananas.

A one-way air outlet channel is disposed inside a vacuum compression bag. The one-way air outlet channel includes an air inlet opening, a horizontal air channel, inclined air channel and vertical air channel and an air outlet opening in communication with one another in sequence. One end of the horizontal air channel is the air inlet opening in communication with a space inside the bag body, and the other end of the horizontal air channel is in communication with the inclined air channel. A bottom end of the vertical air channel is in communication with the air outlet opening, and a top end is in communication with the inclined air channel, such that at least two corner points are formed, at a location where the horizontal air channel connects the inclined air channel and at a location where the inclined air channel connects the vertical air channel.

A food preservation system includes a stand with a base and an arm extending perpendicular to a top surface of the base. A lid is connect to the art, and a rigid element is connect to the arm and defines an opening. The rigid element is closer to the top surface of the base than the lid. A first conduit fluidically connects the lid and the arm. A second conduit fluidically connects the lid and the arm.

The invention relates to a vacuum skin food package for use in a conventional oven and more particularly to a food package able to withstand conditions up to 200° C. comprising a thermoplastic lid film which is free of polyester and contains crosslinked EVA.