Method for packaging carbon dioxide absorbing food products

• US 5,731,023 A
• Filed: 12/27/1993
• Issued: 03/24/1998
• Est. Priority Date: 11/08/1988
• Status: Expired due to Fees

• Current Assignee: Valle Spluga Spa
• Original Assignee: Valle Spluga Spa
• Inventors: Milani, Marco
• Primary Examiner(s): WEINSTEIN, STEVEN L
• Application Number:
  US08/173,260
• Time in Patent Office: 1,548 Days
• Field of Search: 426/129, 426/130, 426/109, 426/418, 426/419, 426/410, 426/392, 426/393, 426/397, 426/413, 53/432, 53/433, 53/434
• US Class Current: 426/410
• CPC Class Codes: B65B 25/067 combined with its conservation
• CPC Class Codes: B65B 31/04 Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied

Abstract

A method for packaging products susceptible of absorbing carbon dioxide, in particular perishable food products. The method comprises the step of inserting a product in a containment package and the step of sealing the package. Before sealing, a preset amount of solid-phase carbon dioxide is introduced in the containment package. The sublimated carbon dioxide is then absorbed by the packaged product, avoiding collapse of the package.

Claims

1. A method for preventing the inwardly collapsing deformation of a flexible package in which is packed a perishable, moisture containing food product capable of absorbing carbon dioxide, comprising the steps of:

introducing the product into the package;

providing;

both an initial gaseous environment in the package, said initial gaseous environment comprising carbon dioxide gas and being at substantially atmospheric pressure; and

an amount of solid-phase carbon dioxide inside the package, the amount of solid-phase carbon dioxide being preset according to the amount of carbon dioxide which can be absorbed by the product after packaging;

heat sealing the package having the product and both the solid-phase carbon dioxide and the initial gaseous environment contained therein, the pressure of said initial gaseous environment defining an original shape of the package in a sealed state which original shape does not cause the package to crush or deform the product or squeeze liquid from the product therein;

and then leaving both the solid-phase carbon dioxide to sublimate and the product to absorb carbon dioxide in the sealed package, the pressure of carbon dioxide gas in the initial gaseous environment and the amount of solid phase carbon dioxide initially present in the package combining to both provide sufficient carbon dioxide to be absorbed by said perishable food product to acidify the food product to increase the shelf life of the food product and such that at a final carbon dioxide equilibrium condition of carbon dioxide between carbon dioxide absorbed by the food product and carbon dioxide gas between the food product and the package, sufficient carbon dioxide gas remains between the food product and the package such that the final shape of the package being essentially equivalent to the original shape of said package.

2. The method of claim 1, wherein the initial gaseous environment is essentially constituted by a mixture of carbon dioxide and nitrogen gases.

3. The method of claim 2, wherein the mixture is made of fifty percent carbon dioxide gas and fifty percent nitrogen gas.

4. The method of claim 1, wherein the product is a meat product.

5. The method of claim 1, wherein the product is a chicken product.

6. A method for preventing the inwardly collapsing deformation of a flexible package in which is packed a perishable, moisture containing food product capable of absorbing carbon dioxide, comprising the steps of:

introducing the product into the package;

providing;

both an initial gaseous environment in the package, said initial gaseous environment comprising carbon dioxide gas; and

an amount of solid-phase carbon dioxide inside the package, the amount of solid-phase carbon dioxide being preset according to the amount of carbon dioxide which can be absorbed by the product after packaging;

heat sealing the package having the product and both the solid-phase carbon dioxide and the initial gaseous environment contained therein, the pressure of said initial gaseous environment defining an original shape of the package in a sealed state which original shape does not cause the package to crush or deform the product or squeeze liquid from the product therein;

and then leaving both the solid-phase carbon dioxide to sublimate and the product to absorb carbon dioxide in the sealed package, the pressure of carbon dioxide gas in the initial gaseous environment and the amount of solid phase carbon dioxide initially present in the package combining to both provide sufficient carbon dioxide to be absorbed by said perishable food product to acidify the food product to increase the shelf life of the food product and such that at a final carbon dioxide equilibrium condition of carbon dioxide between carbon dioxide absorbed by the food product and carbon dioxide gas between the food product and the package, sufficient carbon dioxide gas remains between the food product and the package such that the final shape of the package being essentially equivalent to the original shape of said package.

7. The method of claim 6, wherein said initial gaseous environment is at substantially atmospheric pressure.

8. The method of claim 6, wherein said initial gaseous environment is essentially constituted by a mixture of carbon dioxide and nitrogen gases.

9. The method of claim 8, wherein the mixture is made of fifty percent carbon dioxide gas and fifty percent nitrogen gas.

10. The method of claim 8, wherein said initial gaseous environment is at substantially atmospheric pressure.