The method includes infusing oxygen scavenging elements within at least a portion of an interior surface layer of at least one first polymer layer of a pouch material, the pouch material including a gas impermeable layer connected to the at least one first polymer layer, enclosing a consumable item within the pouch material, and joining ends of the pouch material to form a sealed inner cavity, the sealed inner cavity containing the consumable item.

A method for preparing a package that can effectively suppress surface alteration even in a sputtering target whose surface is likely to be altered by moisture such as a sputtering target comprising an oxide of boron is provided. A method for preparing a package of sputtering target, including a step 1 of housing a sputtering target in a first packaging bag made of a film having a water vapor permeability of 1 g/(m.sup.2.Math.24 h) or less, and then vacuum sealing an opening of the first packaging bag; and a step 2 of housing the first packaging bag which has been vacuum sealed in the step 1, in a second packaging bag made of a film having a water vapor permeability of 1 g/(m.sup.2.Math.24 h) or less, and then enclosing one or more cushion gases selected from a group consisting of air and inert gas in the second packaging bag, and sealing an opening of the second packaging bag.

A packaging material for packaging a device, particularly a microfluidic device, includes a desiccant container, particularly a desiccant pouch. The desiccant container is fixed in place by melting patches of a material of the packaging material.

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.

A method, a food container, a lid, and pad for a food container that actively removes moisture in the food container without changing the food temperature inside the container in a meaningful way are disclosed herein. The removal of moisture is achieved by introducing a cold spot (below the dew point temperature) inside the food container that forces condensation of moisture near the cold spot. The condensed moisture is then captured by an absorbent element placed below, and preferably adjacent to/collocated with, the cold spot and between the cold spot and the stored food. The cold spot is preferably achieved by a properly chosen frozen substance such as an ice cube or a frozen gel packet or ice trapped inside an absorbent pad.

A food preservation system and method comprise the use of at least one structure configured to be affixed to a food storage space, at least one microbe disposed on the at least one structure, and at least one container for sealing food in which the at least one structure and the at least one microbe are contained.

The invention relates to a closing apparatus for closing pharmaceutical containers, having a closing tool for joining a closure element to a pharmaceutical container (68), having a fluid unit for applying at least one gaseous fluid to the container, the fluid unit having at least one filter (64, 66), wherein the closing apparatus has a tool receptacle (14) and a tool unit (18), wherein the tool unit (18) is designed as a module which is repeatedly detachable from and connectible to the tool receptacle (14) by means of a coupling device (16) and which comprises the closing tool, the fluid unit and the at least one filter (64, 66).

The invention relates to a closing apparatus for closing pharmaceutical containers, having a closing tool for joining a closure element to a pharmaceutical container (68), having a fluid unit for applying at least one gaseous fluid to the container, the fluid unit having at least one filter (64, 66), wherein the closing apparatus has a tool receptacle (14) and a tool unit (18), wherein the tool unit (18) is designed as a module which is repeatedly detachable from and connectible to the tool receptacle (14) by means of a coupling device (16) and which comprises the closing tool, the fluid unit and the at least one filter (64, 66).

Embodiments of the present invention relate to domed metal containers, and more specifically to pressurized metallic food containers with liquid nitrogen wells and various closure mechanisms. In some embodiments, the metallic food containers are thin-walled aluminum and are pressurized using liquid nitrogen to maintain strength and integrity. The container can have a nitrogen well to receive liquid nitrogen and keep the liquid nitrogen away from the food stuff packaged in the container. In various embodiments, the metallic food container comprises a domed bottom portion shaped and sized to nest with a food stuff packaged in the container. In some embodiments, the container is sealed with a tear away lid, a screw-on lid, or a metallic end closure double seamed to the container.

The current invention covers an improved meat-packaging procedure and machine for packaging meat cuts for long-term storage at temperatures of between 28 and 42 F. The process includes sealing meat cuts or full poultry birds or bird pieces within a master bag containing (i) oxygen scavenger materials capable of reducing the residual oxygen content of the atmosphere within the bag to 0 ppm within 96 hours of sealing, and (ii) a CO2 generator capable to generate CO2 in the amount of at least 100 mL per pound of meat or poultry within 7 days of sealing. Gas is injected into the master bag to form a CO2-rich storage environment of at least 50% CO2. Depending upon the gas-volume and oxygen scavengers design in the master-bag to maintain diffusion, the CO2 generators may not be needed in the master-bag. The over-wrap of the meat or poultry trays, if meat or poultry are packed in trays, can be perforated so that gas exchange occurs within the master bag between the interior and exterior of the meat tray to absorb the residual oxygen inside the meat trays. For meat trays containing meat with poor color stability, oxygen scavengers are preferably placed within the meat trays. For cuts with good color stability, the oxygen scavengers may be placed outside the meat trays. Meat can be stored by this system for up to 10 weeks and up to twelve days of retail display life. Poultry can be stored for 28+ days by this system. Poultry can be treated with PAA or without PAA and can either be air-chilled or water-chilled with or without PAA: in both instances substantial shelf-life extension is obtained. PAA treated poultry tend to show high microbial growth when compared with non-PAA treated poultry.