Methods are provided for storing and preserving comestible mollusk material, preferably so as to extend shelf life of the same. In one optional method, comestible mollusk material is placed in a product containing space of a storage container atop a platform of a support structure. The storage container includes an internal compartment having the product containing space. The support structure defines the platform for supporting the comestible mollusk material. The internal compartment further includes a reservoir, configured to retain liquid, below the platform. The platform and/or support structure are configured to direct liquid exuded from the comestible mollusk material to the reservoir. Optionally, the reservoir comprises an absorbent material for absorbing liquid in the reservoir.

A computer server includes processor and memory hardware. The processor hardware executes instructions including parsing a hypertext transfer protocol (HTTP) request from a first user agent to identify a first data object matching a set of characteristics and generating a new data element based on the HTTP request. The instructions include, in response to the first data object being present: extracting a first set of serialized data elements and serializing them with the new data element to generate a second data object. The instructions include, in response to the first data object being absent and a user associated with the first user agent being identifiable: determining a second set of serialized data elements based on an identity of the user, and serializing them with the new data element to generate the second data object. The instructions include transmitting an HTTP response including the second data object.

The present disclosure is directed to films. The films can include polyamic acid (PAA). Methods of making and using the film for food product coverings is also included.

A web packaging machine for enclosing a food product within a food product package has a first sealing station that seals an upper web of packaging material to a lower web of packaging material to thereby partially enclose the food product in the food product package and a second sealing station configured to further seal the upper web of packaging material to the lower web of packaging material to thereby fully enclose the food product in the food product package. A lower web transport conveyor conveys the lower web of packaging material from upstream to downstream first through the first sealing station and then through the second sealing station.

A skin packaging machine in which a first continuous film and a second continuous and thermoplastic film above the first film are supplied in a forward direction of the machine. The machine includes a sealing station configured for receiving both films, and it comprises an upper tool pressing on the films to seal them to one another, with a closed holding contour delimiting the area of said films being sealed. The sealing station further comprises a sealing gasket attached to the holding contour, the sealing gasket having, on each side with respect to the forward direction, an operation zone with a notched configuration which is facing the space delimited by said sealing gasket.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

A computer server includes processor and processing circuitry. The processing circuitry executes instructions to cause the computer server to select, from a database, a user from a plurality of users, encode a unique identifier for the selected user into an image uniform resource locator (URL), transmit a communication incorporating the image URL to a user agent associated with the selected user, receive, from the user agent, a hypertext transfer protocol (HTTP) request for an image associated with the image URL, parse the received HTTP request to identify whether an impression cookie is present, and in response to the impression cookie being present, extract a set of impressions from the impression cookie and generate a new impression cookie based on the extracted set of impressions.

A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, and (ii) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Suitable food starting materials comprise starchy food products, such as rice, wheat or pasta, and/or meat or vegetable pieces. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

A method for packing a fish product (39), and a fish product package. The method comprises packing the fish product (39) in a vacuum package, arranging in said vacuum package an empty space (43), forming in the vacuum package by means of empty space (43) an underpressure, and maintaining the empty space (43) in the package, the underpressure generating pressure on the fish product (39).

A method for preparing a shelf-stable, high-moisture food product is disclosed, including drying the pre-pasteurized food item to a water activity between 0.86 and 0.94; and vacuum packing the dried food item in an oxygen impermeable and water-impermeable membrane.