A sealed pharmaceutical container includes a shoulder, a neck extending from the shoulder, and a flange extending from the neck. The flange includes an inclined sealing surface defining an opening in the sealed pharmaceutical container. The sealed pharmaceutical container also includes a sealing assembly including a stopper extending over the sealing surface of the flange and a cap securing the stopper to the flange. The stopper has a glass transition temperature (T.sub.g) that is greater than or equal to 70 C. and less than or equal to 45 C. The sealing assembly maintains a helium leakage rate of the sealed pharmaceutical container of less than or equal to 1.410.sup.6 cm.sup.3/s as the sealed pharmaceutical container is cooled to a temperature of less than or equal to 45 C.

The invention provides a heat-shrinkable film that has (1) a glass transition temperature (Tg) of 90-140 C.; (2) shrinkage of 12% or less in a main shrinkage direction when treated in glycerin at 80 C. for 10 seconds; (3) shrinkage of 12% or less in a direction orthogonal to the main shrinkage direction when treated in glycerin at 140 C. for 10 seconds; (4) shrinkage of 30%-80% in the main shrinkage direction when treated in glycerin at 140 C. for 10 seconds; (5) a tensile elongation at break of 10% or more both in the main shrinkage direction and the orthogonal direction after aging of 672 hours at 50 C. and 70% RH; and (6) a difference of 5% or less between shrinkage at 140 C. in the main shrinkage direction after aging of 672 hours at 50 C. and 70% RH, and shrinkage at 140 C. in the main shrinkage direction before the aging.

The present invention relates to a method for packaging fruits and vegetables by means of a film endowed with specific permeability and light transmittance properties.

This invention relates to a process for reducing or eliminating organoleptic degradation in organoleptically sensitive foods packaged in flexible packaging, and packaged products thereof. This invention also relates to organoleptic flexible packaging made from polymeric films comprising oxidation-stable and non-migratory polysiloxane as slip additive. The oxidative-stability and non-migratory nature of the polysiloxane slip additive provides an organoleptic flexible packaging that is non-interactive with and inert to the organoleptically sensitive food packaged within, specifically: (1) coffee; (2) beer; (3) water; and (4) wine.

The invention provides an amorphous copolymerized polyester raw material for a film. The raw material contains ethylene terephthalate as a main constituent component, and contains from 18% by mol to 30% by mol of neopentyl glycol when a total amount of a glycol component in a total polyester resin component is taken as 100% by mol. The raw material contains from 8% by mol to 16% by mol of a constituent unit derived from diethylene glycol in the total amount (100% by mol) of the glycol component in the total polyester resin component. The raw material has an intrinsic viscosity of from 0.70 dl/g to 0.86 dl/g. The raw material has a melt viscosity of 200 Pa.Math.S or less, when measured at a shear rate of 6080/S at 250 C.

The invention provides a heat-shrinkable polyester-based film comprising ethylene terephthalate units, constituent units derived from at least one monomer which forms an amorphous component, and constituent units derived from butanediol. The amount of the constituent units derived from at least one monomer which forms an amorphous component is 18 mol % or more, and the amount of the constituent units derived from butanediol is 1 to 25 mol % based on 100 mol % of all polyester resin components. The heat-shrinkable polyester-based film is characterized by particular values for the secondary shrinkage ratio of the film, the hot-water heat shrinkage ratio of the film, and the reversing heat capacity difference before and after the glass transition temperature of the film.

A heat-shrinkable polyester-based film is provided, which is heat-shrinkable in the longitudinal direction and which is freed from various problems, particularly curling-up or peeling in a bonded area. The heat-shrinkable polyester-based film is characterized by an A1/A2 (absorbance) ratio in the longitudinal direction, which is the main shrinking direction of the film, of 0.55 to 1, with an A1/A2 ratio in the width direction perpendicular to the main shrinking direction of 0.5 to 0.9, wherein A1 is the absorbance of the film at 1340 cm.sup.1 and A2 is the absorbance of the film at 1410 cm.sup.1 as determined by polarized ATR-FTIR spectroscopy, and a hot-water shrinkage of 35 to 60% in the longitudinal direction of the film and 3 to 12% in the width direction of the film, wherein the hot-water shrinkage is determined by dipping the film in hot water at 90 C. for 10 seconds.

This invention relates to a process for reducing or eliminating organoleptic degradation in organoleptically sensitive foods packaged in flexible packaging, and packaged products thereof. This invention also relates to organoleptic flexible packaging made from polymeric films comprising oxidation-stable and non-migratory polysiloxane as slip additive. The oxidative-stability and non-migratory nature of the polysiloxane slip additive provides an organoleptic flexible packaging that is non-interactive with and inert to the organoleptically sensitive food packaged within, specifically: (1) coffee; (2) beer; (3) water; and (4) wine.

A woven sleeve, sleeve assembly and methods of construction thereof are provided. The sleeve has a flexible, abrasion resistant, circumferentially closed and continuous elongate wall extending lengthwise along a central axis between opposite ends. The wall is woven with warp yarns extending generally parallel to the central axis and at least one heat-shrinkable weft yarn extending generally transversely to the warp yarns. The warp yarns provide the sleeve with coverage, abrasion resistance and flexibility and the weft yarn provides the ability to shrink the wall about an elongate member being protected within a cavity of the sleeve, as well as providing enhanced crush strength and abrasion resistance. At least one of the warp yarns and/or weft yarn includes at least one low melt, heat-fusible yarn served therewith to enhance resistance to end-fray during a cutting operation.

The invention provides a heat-shrinkable polyester-based film comprising ethylene terephthalate units, constituent units derived from at least one monomer which forms an amorphous component, and constituent units derived from butanediol. The amount of the constituent units derived from at least one monomer which forms an amorphous component is 18 mol % or more, and the amount of the constituent units derived from butanediol is 1 to 25 mol % based on 100 mol % of all polyester resin components. The heat-shrinkable polyester-based film is characterized by particular values for the secondary shrinkage ratio of the film, the hot-water heat shrinkage ratio of the film, and the reversing heat capacity difference before and after the glass transition temperature of the film.