A method for storing and transporting fresh food is provided. The method includes the steps of: placing fresh food in a receptacle suitable for storing and transporting fresh food; providing a foam composition including a food grade surfactant, a gas, and an aqueous carrier; and at least partially covering the fresh food with the foam composition. The fresh food may be live seafood, meat, produce or processed food.

In the present invention, a high-purity metallic tin suitable for use in an EUV exposure device is provided through use of an oxidation-resistant metallic tin, the oxidation-resistant metallic tin containing 99.995 mass % or more of tin, and unavoidable impurities, and the thickness of an oxide film being 2.0 nm or less when the surface of a cut face of the oxidation-resistant metallic tin is measured by AES.

One feature pertains to a device that includes a main body having a bottle-receiving end that receives a bottle and forms a substantially airtight seal between the main body and an exterior surface of the bottle surrounding a mouth of the bottle. The bottle-receiving end has a bottom opening to allow for fluid-flow communication between an interior air cavity of the main body and a headspace of the bottle. The device further includes a stopper securement device, and a vacuum pump that evacuates air out of the interior air cavity and the headspace to create a vacuum or partial vacuum within the headspace. The device also includes a means for inserting the stopper into the mouth of the bottle using the stopper securement device after the vacuum pump evacuates air out of the interior cavity and the headspace.

A method for making a protein loaf, which may take the form of whole-muscle poultry, beef, pork, or veal, may include coating at least a portion of at least one of two pieces of protein with a bonding enzyme preparation along a bonding surface of one of the pieces; nesting the two pieces of protein in a mold and orienting the pieces such the coated bonding surface contacts a bonding surface of the other of the two pieces of protein; evacuating and sealing the pieces in a package such that the pieces are urged together along the bonding surfaces thereof and conform to the mold to form a loaf shape; and holding the pieces in the sealed package a time interval sufficient to allow the bonding enzyme preparation to cause cross-linking to occur between the bonding surfaces to form a unitary protein loaf from the two pieces of protein.

Systems, methods, and apparatus for storing perishable items under reduced pressure conditions. Total atmospheric pressure within a vacuum chamber containing a perishable item is reduced below a total pressure limit. Oxygen partial pressure and total pressure within the vacuum chamber are monitored. When oxygen partial pressure falls below a lower oxygen partial pressure limit, an oxygen-containing gas is admitted to raise oxygen partial pressure above the lower oxygen partial pressure limit. When the total atmospheric pressure reaches or exceeds the total pressure limit, total pressure is once again reduced. The vacuum container or chamber comprises a section of cylindrical pipe open at both ends, a first end cap and a second end cap, and formed of a plastic material. Notwithstanding that the pipe and end caps are formed of plastic, they are formed with a structure capable of withstanding pressure created by a high vacuum in the vacuum container.

A vacuum container and/or pump system may include a rounded rectangular base container with opening at a top to receive foodstuffs, adapted with an edge; an optional cover having at least two locking latches adapted to couple to the edge, the cover to close the opening of the container, the cover including: a circular vacuum tubular opening forming a cylindrical hole through the cover, and a cross-shaped notch on the inner cross-section of the tube, through which at least a portion of a plug is received and disposed when evacuating air, and optionally the cover may include a spinner, chopper, and/or twist/lock cap (coupling plug to container) to prevent loss of vacuum of the container (when cap has been twisted in locked position). A vacuum bag may include an opening; resealable fastener; hole for evacuating air with pump; cap for covering hole; and removable clip for easing closure.

A vacuum sealed package contains a rolled or stacked product and a liquid in the package. The vacuum sealing of the package reduces the overall size of the package and ensures the liquid is retained in the package, thereby facilitating transportation or shipment of the product. As a result, when a user opens a vacuum sealed package, the rolled or stacked product in the package contains most of the liquid in the package and is not dried out. The vacuum sealed package can be referred to alternatively as a refill or replacement package.

A cover device is provided and includes a first body, a second body, a resilient component, a seat assembly, a check valve and a filtering component. The second body is removably attached on the first body and resiliently deformable. The resilient component is disposed on the first body. The seat assembly is movable relative to the first body. The seat assembly includes a first seat and a second seat. The first seat is removably engaged with the resilient component and configured to be connected to a vacuum device. The second seat is removably engaged with the first seat. The check valve is disposed on the second seat. The filtering component is disposed between the second seat and the second body.

Provided is a modular vacuum storage apparatus and method for storing, dispensing, preserving and shipping perishable items.

A storage container is provided. The container may be insertable into a cold-storage dewar or other cold-storage container and may have multiple compartments. A payload item may be inserted into a tray and placed in one compartment for cold storage. Temperature buffering material may be inserted into one or more other compartment to provide for increased holding time at or near a desired temperature.