SYSTEMS AND METHODS FOR PACKAGING FOOD PRODUCTS

• US 20140272042A1
• Filed: 03/15/2013
• Published: 09/18/2014
• Est. Priority Date: 03/15/2013
• Status: Abandoned Application

• Current Assignee: Gillette, Thomas D.
• Original Assignee: Gillette, Thomas D.
• Inventors: Gillette, Thomas D.
• Application Number:
  US13/841,806
• Publication Number:
  US 20140272042A1
• Time in Patent Office: Days
• US Class Current: 426/392
• CPC Class Codes: A23L 3/00 Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs preserving foods or foodstuffs in association with packaging B65B55/00
• CPC Class Codes: A23L 3/02 by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
• CPC Class Codes: A23L 3/358 Inorganic compounds
• CPC Class Codes: B65B 25/001 of foodstuffs, combined with their conservation B65B25/041, B65B25/062, B65B25/067 take precedence
• CPC Class Codes: B65B 31/00 Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
• CPC Class Codes: B65B 55/02 Sterilising, e.g. of complete packages
• CPC Class Codes: B65B 55/06 by heat
• CPC Class Codes: B65B 55/14 by heat
• CPC Class Codes: B65B 55/18 by liquids or gases B65B55/14 takes precedence

Abstract

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.

Claims

1. A method for packaging a food product, the method comprising:

providing a food product;

heating the food product to deactivate enzymes in the food product;

sealing the food product in a barrier package, wherein an internal cavity of the sealed package comprises between about 0.5 percent and about 50 percent oxygen, by volume.

2. The method of claim 1, wherein the heating to deactivate enzymes in the food product does not fully cook the food product.

3. The method of claim 1, wherein the enzyme deactivation comprises raising an internal temperature of the food product to between about 165 degrees Fahrenheit and about 235 degrees Fahrenheit.

4. The method of claim 3, wherein the heating to deactivate enzymes comprises exposing the food product to steam.

5. The method of claim 3, wherein the enzyme deactivation comprises placing the food product in a heated bath.

6. The method of claim 3, wherein the internal temperature of the food product is raised to between about 165 degrees Fahrenheit and about 235 degrees Fahrenheit for a period of time between about 15 and about 90 seconds.

7. The method of claim 1, wherein the internal cavity of the sealed package comprises between about 1 percent and about 10 percent oxygen, by volume.

8. The method of claim 1, further comprising exposing the sealed package to temperatures between about 165 degrees Fahrenheit and about 285 degrees Fahrenheit.

9. The method of claim 5, wherein the heated bath comprises a food product flavoring agent.

10. The method of claim 1, further comprising washing the food product with ozonated water before sealing the food product in the package.

11. A method for packaging a food product, the method comprising:

providing the food product;

removing debris from the food product;

heating the food product to deactivate enzymes in the food product;

sealing the food product in an airtight package, wherein an internal cavity of the sealed, airtight package comprises between about 1 percent and about 10 percent oxygen, by volume; and

exposing the sealed package to hot temperatures between about 165°

Fahrenheit and about 285°

Fahrenheit, before the food product in the sealed package is sent to market, in order to kill microbes in the sealed package.

12. The method of claim 11, wherein the heating to deactivate enzymes comprises raising an internal temperature of the food product to between about 165 and about 185 degrees Fahrenheit.

13. The method of claim 12, wherein the internal temperature is raised to between about 165 and about 185 degrees Fahrenheit for between about 30 seconds and about 90 seconds minutes.

14. The method of claim 11, wherein the internal cavity of the sealed, airtight package comprises between about 2 percent and about 3 percent oxygen, by volume.

15. The method of claim 11, further comprising, immediately cooling the sealed package, after the sealed package has been exposed to the hot temperatures.

16. The method of claim 11, further comprising washing the food product with ozonated water before sealing the food product in the airtight package, and wherein the ozonated water comprises ozone at a concentration between about 2 and about 5 parts per million.

17. The method of claim 11, wherein the sealed package comprises a transparent portion.

18. The method of claim 11, wherein the food product is not fully cooked after being exposed to the hot temperatures.

19. A method for packaging a food product, the method comprising:

providing the food product;

removing debris from the food product;

washing the food product with ozonated water;

deactivating enzymes throughout the food product by raising an internal temperature of the food product to between about 165 degrees Fahrenheit and about 185 degrees Fahrenheit;

sealing the food product in a barrier package, wherein an internal cavity of the sealed barrier package comprises between about 1.5 percent and about 10 percent oxygen, by volume;

exposing the sealed package to hot temperatures between about 165 degrees Fahrenheit and about 285 degrees Fahrenheit to kill microbes within the sealed package; and

chilling the sealed package directly after the sealed package is exposed to the hot temperatures.

20. The method of claim 19, wherein the internal temperature of the food product is raised to between about 165 degrees Fahrenheit and about 185 degrees Fahrenheit for a period of time between 30 and about 90 seconds.