A tray for receiving sausages is provided. The tray includes cells which are adapted to substantially match the shape of sausages or other soft materials. The tray may be vacuum sealed to cause a relatively uniform top surface suitable for stacking. The tray may be sealed without pre-freezing the sausages and without causing significant deformation to said sausages upon thawing. The tray may be loaded in an automated manner without the use of robotic arms placing individual sausages into the tray.

An apparatus for vacuumizing and sealing a package includes a plurality of platens and vacuum chambers, each chamber adapted to mate with a dedicated one of the platens; a conveying system for conveying the platens and chambers along a generally angular path having a single axis of rotation; an automated loading assembly having a linear component and configured to load a package onto each of the platens; an automated unloading assembly having a linear portion and configured to unload a vacuumized, sealed package from each loaded platen onto an outfeed conveyor; and a vacuumizing/sealing system configured to cause relative movement of each chamber/platen pair, along a portion of the angular path, to form therebetween an air-tight enclosure accommodating the package and effect vacuumization and sealing of the package.

The pouch includes a pouch material defining an inner cavity, the pouch material includes a first polymer layer and a gas impermeable layer, the first polymer layer forms an inner surface of the inner cavity, a consumable item in the inner cavity, and an oxygen scavenger, the oxygen scavenger includes at least one active element dispersed within a matrix material, the oxygen scavenger is at least partially connected to the first polymer layer within the inner cavity, and the first polymer layer and the matrix material both include a first polymer material.

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.

Apparatuses and methods are provided for storing and preserving product, such as to extend shelf life of the same. In one optional method, liquid-exuding product is placed in a product containing space of a container atop a platform of a support structure. The container can include an internal compartment having the product containing space. The structure can define the platform for supporting the product. The internal compartment can further include a reservoir, configured to retain liquid, below the platform. At least one of the platform or the support structure can be configured to direct liquid exuded from the product to the reservoir. Optionally, the reservoir comprises or contains an absorbent material for absorbing liquid in the reservoir.

A food package having a heat-sealed cover composed of a lower plastic film and an upper plastic film which is distinct and separate from the lower plastic film is disclosed. The upper and lower films are collapsible, i.e., they can be creased and crumpled into a ball without effort or folded as a tissue paper. The lower film and upper film are heat-sealed to each other at respective perimeter edges to define a closed, watertight internal housing filled with a modified atmosphere. A tray, configured to house the food product, is inserted in the closed internal housing but is not fixed to the upper or lower film. The food packaging described herein allows a substantial reduction of plastic compared to those currently on the market, while guaranteeing its mechanical rigidity, and the long-term quality of the product. A method for producing the packaging is also disclosed.

A packaging apparatus includes a control unit, a loading station that positions a tubular film around a product to be packaged, a sealing station, a control unit that controls the sealing station to create one or more seals on the tubular film, an evacuation assembly that includes a first member and a second member arranged opposite the first member, and a means for moving the product relative to and from the evacuation assembly. The first member includes a deformable portion. The first and second members are relatively movable between: a first configuration, in which the first and second members are spaced apart from one another, a second configuration, in which the deformable portion contacts at least part of the second member and/or part of the tubular film, and a third configuration in which the deformable portion is compressed in a compression direction towards the second member.

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 method and system for wrapping meat in containers is provided. The method and system provide a modified atmosphere, other than that which exists as standard air, to a container such that a final sealed product contains an internal volume or atmosphere of modified gas. In-line processing features dispense the desired modified gas such that minimal interruption is provided in an automated or partially automated packing operation.

The present disclosure describes methods and systems for packaging meat products, which may be organic, in low-oxygen preservation bags configured to extend the shelf-life of the meat. Packaging methods may involve placing a plurality of pre-proportioned organic meat products on a substrate and wrapping a film around the meat and substrate. The wrapped meat products may then be positioned in a bag containing ambient air. The ambient air may be purged from the bag using a first vacuum cycle, which may be followed by a second vacuum cycle. The method can also involve flushing the bag with a gas mixture after and/or between the vacuum cycles. The gas mixture may be comprised of nitrogen and/or carbon dioxide, but not carbon monoxide. The vacuumed, gas-flushed bags may then be sealed.