One or more methods are disclosed to provide for the preparation of a food product that can be quickly cooked, while exhibiting flavors, textures, and colors of more traditional and time consuming cooking methods. The method produces a food product with the full flavor profile of barbeque, with the ease of a ready-made meal. The preparation prior to packaging facilitates a Maillard reaction and carmelization of the food product. The method can include marinating the food product, searing an outside portion of the food product, smoking the food product, vacuum sealing and then cooking the food product using a sous vide method. The prepared food product can then be easily heated by the end user for consumption.

The availability of a heart-lung machine in a box provides an opportunity for saving lives in emergency situations arising outside a hospital and for more cost effective care in hospital settings.

A theft-proof packaging system includes a product package including a compartment configured to encapsulate a product. The compartment is in a non-surrounding environmental state, the non-surrounding environmental state being either pneumatically pressurized above a surrounding environment or pneumatically vacuumized below the surrounding environment. A pressure sensor inside the compartment includes a switch, the switch configured to disconnect and connect a power source to a transmitter, wherein the switch is configured to disconnect the power source from the transmitter in the presence of the non-surrounding environmental state inside the compartment and the switch is configured to connect the power source to the transmitter when the compartment equalizes to the surrounding environment. A receiving unit is disposed remote from the product package and receives the signal from the transmitter and sounds an alarm. A passive RFID tag may be located within the compartment and detected when passing through a walk-through scanner.

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.

A method of handling or manipulating a flexible, dissolvable, porous article that is highly compressible and reboundable, can include applying a moderate force to said article to achieve a Volumetric Compression of 50% or more, followed by the step of removing said force to achieve a Volumetric Rebound of 80% or more in less than 10 minutes.

A sputtering target packaging structure comprising: a sputtering target including a cylinder part, a flange part disposed on an opening part at one end of the cylinder part, and a cap disposed on an opening part at the other end of the cylinder part; and a packing material made up of a sheet and covering an inner surface and an outer surface of the sputtering target in a close contact state, wherein the packing material includes seal parts on both end sides of the sputtering target.

Examples of a pre-cooked instant food products and a process for preparing such food products are described. The process comprises the steps of i) steaming the food product for pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution; iii) removing excess water from the surface of the food product; iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers of pre-cooked instant food products at temperatures of 2° C. or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90° C. The surface of the food product is coated with the salt from the brine solution to preserve it.

A container includes a container body and an air processing system. The container body includes a plurality of walls defining an interior space for receiving wafers. The air processing system is attached to the container body. The air processing system includes an exchange module, an air extraction module, a first contaminant removal module, a processing module, a second contaminant removal module, a controller module and a power module. The exchange module is coupled to one of the walls of the container body. The air extraction module extracts air from the container body. The first contaminant removal module is coupled to the air extraction module and the exchange module. The processing module is coupled to the air extraction module. The second contaminant removal module is coupled to the processing module and the exchange module. The controller module is configured to turn the air extraction module on and off.

There is provided a vacuum volume reduction system having a volume reduction assembly of a fluid fill assembly coupled to a station wall of a vacuum tube vehicle station, to reduce a volume, under vacuum, in the vacuum tube vehicle station, when a vacuum transport tube vehicle is positioned in the volume at the vacuum tube vehicle station. The fluid fill assembly includes one or more containers, each containing a fluid, and fluid transport member(s), to transport the fluid from the container(s) to one or more enclosed volume portions formed between an exterior of the vacuum transport tube vehicle and an interior of the station wall. The fluid fill assembly further includes one or more fluid pump assemblies attached to the fluid transport member(s), and a control and power system. The vacuum volume reduction system further includes recessed area(s), a vent-to-vacuum assembly coupled to the recessed area(s), and seal elements.

The present disclosure provides a preservation method for room temperature logistics of fresh meat, e.g., pork, including the following steps: cutting a slaughtered pig into pieces while the pork is hot, and cooling to 0° C. to 4° C.; cooling again to −4° C. to −2° C. so that the meat pieces reach a chilled/slightly-frozen state; sub-packaging the chilled/slightly-frozen meat pieces; putting sub-packaging boxes with fresh meat pieces into an insulation foam box together with ice bags for packaging; and using a room temperature logistics vehicle for transportation and distribution, where, when in an ambient temperature is at least 24° C. (e.g., summer), transportation and distribution time is ≤36 h; and when the ambient temperature is less than 24° C. (e.g., spring, autumn, and winter), the transportation and distribution time is ≤72 h.