Systems and methods for packaging food products, such as fruits, vegetables, and meats. Specifically, the described methods relate to systems and methods for packaging food products in a manner that increases the products' shelf life. Generally, the methods begin by providing a food product. In some cases, debris is removed from the food product. To kill bacteria and other microbes on the food product, the food product is optionally washed in ozonated water. To deactivate enzymes within the food product, the food product is heated, though not necessarily cooked or blanched. The food product is then typically sealed in a barrier package containing between about 1 percent and about 50 percent oxygen, by volume. In some cases, the sealed package is then heated to between about 165 and about 285 degrees Fahrenheit to kill microbes in the sealed package. Other implementations are also described.

A packaging unit for producing sealed packages from a tube fed along a first direction and comprising one pair of jaws, which grip the tube along transverse sections, defining respective second directions crosswise to the first direction; sealing means, which seal transverse sections to form sealed packages; separating means for separating packages from the tube along transverse sections and comprising one knife movably supported by one jaw; driving means moving the knife with respect to the jaw along a plane crosswise to the first direction and between a resting position, in which a cutting edge of the knife is spaced from the tube and is aligned with the respective second direction defined by the transverse section to be cut, and an operating position, in which the knife has completely cut the tube at the transverse section; driving means move the cutting edge obliquely with respect to the second direction when said driving means move the knife from the resting position to the operating position; cutting edge contacts the transverse section along a cutting surface parallel to the second direction and increasing as the knife moves from the resting position to the operating position.

A tofu packing device includes a pack covering device and a pack supply device. The pack covering device is configured to cover a plurality of cakes of tofu with packs in a state in which the packs are upside down, the plurality of cakes of tofu being aligned at predetermined intervals in front, rear, left and right directions on a conveying surface of a transfer conveyor. The pack supply device is configured to continuously supply the packs to the pack covering device from a lateral side of the transfer conveyor.

A portion capsule for producing a beverage. The portion capsule includes a capsule body that has a collar edge and a capsule bottom; a filter element located inside of the capsule body, the filter element is elastic, the filter element has a flange that is attached to the collar edge of the capsule body, the filter element has a bottom; and a cover attached to the capsule body. The bottom of the filter element is spaced apart from the capsule bottom such that a free space remains between the filter element and the capsule bottom. The filter element is spaced apart from the capsule bottom in such a manner that only before a liquid is applied to a beverage substrate, does the filter element not touch the capsule bottom.

A food delivery enclosure for delivering groceries includes a low insulation zone and a high insulation zone. The low insulation zone includes energy packs, such as chill packs or hot packs and food items suitable for contact with the energy packs. The high insulation zone is above the low insulation zone and includes food items that are not suitable for contact with the energy packs.

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 process of packaging includes providing a bottom support, providing a top film, and forming a closed chamber where a portion of the bottom support, a product and a portion of the top film are housed. The further includes sealing the portion of the bottom support to the portion of the top film along a sealing band circumscribing the product to sealingly house the product in a volume and forming one or more hollow structures by sealing a part of the portion of the top film to a part of the portion of the bottom support at one or more selected seal zones. Before forming the hollow structure, the part of the portion of the top film and of the portion of the bottom support destined to form the hollow structure are maintained separate at a distance the one from the other.

The rancidity of prepackaged nut products, especially, candy coated almonds, pecans, peanuts, pistachios, walnuts and cashews, is inhibited or reduced by sealingly coating the nut products with a sweetener and, thereafter, packaging the foodstuffs in a GRAS polymeric film plastic material. This enables the nut product to be exposed. to continuous heating or heating and cooling cycles such as within a conventional food warmer or exposure to heating lamps at temperatures up to about 200°F. for extended periods of up to about thirty (30) to about sixty (60) days while impeding the rancidity of the nut products.

A method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking, according to which the components of semi-finished products are preliminarily prepared, they are accelerated cooling and placed in a portioned container. Sealing a container with a semi-finished product, treating it with ultraviolet radiation and applying a barcode to the container with a program for warming up and/or cooking in a microwave oven, which contains an indication of the power level of the microwave source, which is sufficient for uniform and complete heating and/or cooking of all components that make up the semi-finished product, as well as time. Shock freezing of a semi-finished product is carried out and its storage and/or transportation is carried out. Before eating a semi finished product, it is heated and/or cooked in a microwave oven equipped with a barcode reader.

The disclosure relates to preparation, processing, and packaging of fresh foods, particularly proteins. In various implementations, the methods include steps for ozone exposure, reduction of surface moisture, introduction of a modified atmosphere, and high pressure pasteurization. Prior to packaging the protein may be exposed to ozone and undergo dehydration to reduce the amount of moisture on the surface of the protein. The protein may then be packaged in a modified atmosphere, lacking oxygen, and then undergo high-pressure pasteurization.