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EP0842088A1 - Preservation and packaging method, particularly for food products - Google Patents

Preservation and packaging method, particularly for food products

Info

Publication number
EP0842088A1
EP0842088A1 EP96927742A EP96927742A EP0842088A1 EP 0842088 A1 EP0842088 A1 EP 0842088A1 EP 96927742 A EP96927742 A EP 96927742A EP 96927742 A EP96927742 A EP 96927742A EP 0842088 A1 EP0842088 A1 EP 0842088A1
Authority
EP
European Patent Office
Prior art keywords
container
products
preservation
tray
heat treatment
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP96927742A
Other languages
German (de)
French (fr)
Inventor
Danièle ROURESSOL
Jean-Michel Chabout
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Solgai
Original Assignee
Solgai
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Solgai filed Critical Solgai
Publication of EP0842088A1 publication Critical patent/EP0842088A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/003—Control or safety devices for sterilisation or pasteurisation systems
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/20—Preservation of foods or foodstuffs, in general by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/30—Preservation of foods or foodstuffs, in general by heating materials in packages which are not progressively transported through the apparatus

Definitions

  • the invention relates to a method of preserving and packaging perishable food products, without adding preservative chemicals, consisting in carrying out the following successive steps:
  • the packaged products to a heat treatment by heating to a predetermined temperature, followed by rapid cooling to the core.
  • the heating phase for pasteurization or sterilization is generally carried out at a temperature of 95 ° C for a certain time.
  • the sealed container if it is made of plastic, may be subject to swelling under certain conditions, due to the expansion of the air occurring inside the container during the rise in temperature. swelling can cause bursting if the pressure difference becomes too large. This drawback can be remedied by providing back pressure inside the autoclave, so as to limit the swelling effect of the container.
  • the implementation of such a device is complicated, and the temperature of 95 ° C may also cause partial destruction of vitamins, trace elements, mineral salts enzymes. present in the products.
  • Document FR-A-2326869 relates to a process for preparing frozen molds.
  • the preservation method used in this process is freezing, and the partial vacuum in the sachet after placing the cleaned molds, only allows the opening of the molds during the pre-cooking phase.
  • the partial vacuum is established in the range of 600 to 650 Torr of residual vacuum.
  • the flexible bag is then closed, then heated in order to precook the molds by soaking in boiling water for ten to twenty minutes. Subsequently, the mussels are frozen in the same bag.
  • the method according to document FR-A-1525884 makes use of a non-hermetic cover to allow the passage of gases to the outside during conventional cooking in an autoclave.
  • a neutral gas is introduced into the autoclave to establish a back pressure.
  • the vacuum is very high inside the sachets, so as to eliminate all traces of air in the sachets.
  • Such a process is used for packaging foodstuffs, in particular previously cooked products, and the vacuum is mainly used to prevent oxidation.
  • the object of the invention is to carry out a reliable preservation and packaging process, preserving the vitamins and enzymes as well as the physical appearance of the products, and on the other hand avoiding any risk of the container bursting during the treatment. thermal.
  • the method according to the invention is characterized in that the interior of the container is subjected to a partial vacuum before sealing, the vacuum serving to lower the boiling and / or melting point of the products to a predetermined value during the heating phase of the heat treatment, and a flexible or semi-rigid plastic material is used to constitute the container, the volume of air remaining inside the sealed volume allowing a slight deformation of the container to balancing of internal and external pressures during the heat treatment temperature rise.
  • the container has an oval or curvilinear shape favoring an optimum distribution of the expansion or retraction forces applied to the deformable walls during the heat treatment, the sealing being effected by means of a flexible film of conjugated shape. to that of the container. Maintaining a balance of internal and external pressures promotes non-deformability of the container and of the sealing film.
  • the film coating is favored by means of a projecting tab, placed at one end of the rim where the radius of curvature R1 is less than that R2 in the central area.
  • FIG. 6 shows the pressure diagram as a function of the boiling temperature for drinking water
  • FIG. 7 is a plan view of the container sealed with the film; - Figure 8 shows two stackable modules of a storage device for sealed containers after heat treatment.
  • FIG. 9 illustrates a first embodiment of a variable volume container depending on the temperature, the tray being shown in the closed position of the bellows;
  • FIG. 10 is an identical view to Figure 9 in the deployed position of the bellows
  • FIG. 11 shows a plan view of the tray according to Figure 9;
  • the preservation and packaging process begins with a first phase of preparation of the products or foodstuffs so as to guarantee the minimum of microbial proliferation before their introduction into the container.
  • This preparation is carried out with the use of chemically untreated drinking water, and can involve various washing and filtration operations, for example by means of an electrostatic filtration and sterilization device operating by ionization. This results in a total cleaning of the products after removal of all kinds of dust and other foreign bodies, and destruction of microorganisms, yeasts, etc.
  • the cleaned products can remain cold in the raw state, or be subjected to a prior cooking, the temperature of which depends on the nature and / or the combination of the constituents of the products.
  • the precooked products are then cooled to the core at a temperature of the order of 10 ° C.
  • the container used consists of a container or film made from a flexible or semi-rigid plastic material which can deform as a function of pressure and temperature conditions.
  • the container 10 of FIG. 1 is formed by a tray having a bottom 12, a lateral surface 14 and a flat peripheral rim 16. It is clear that any other type of container, for example sachets, doses, boxes, etc., can be used for packaging and preserving the products.
  • the shape of the container can be arbitrary, but an optimum effect has been found for round or oval shapes.
  • the second phase of the process then continues with the introduction of the products 18 to be stored in the container 10 (FIG. 2).
  • a flexible film 20 is placed on the rim 16 of the container 10, and the volume 22 remaining between the products 18 and the film 20 is subjected to a partial vacuum by means of a vacuum pump 21.
  • the value of the vacuum in volume 22 is a function of the nature of the materials to be treated, and of their molecular compositions, in particular of the liquid or solid structures of the products 18, the thermal expansion of the liquids being greater than that of solids.
  • a sealing device then heats the film 20 locally, and the plate on the flange 16 with a predetermined application pressure, in order to seal the container 10 under partial vacuum (FIG. 4).
  • the products 18 inside the sealed container 10 do not undergo any significant increase in temperature during the closing operation by the film 20, and remain substantially at room temperature.
  • the melting and boiling points of a given body vary depending on the pressure.
  • the diagram in Figure 6 shows the possibility of lowering the melting and boiling points when the pressure decreases.
  • the vacuum in volume 22 can be adjusted during the partial vacuum operation, to a predetermined value depending on the water content of the products 18.
  • the vacuum may therefore vary between the extreme limits of 0.5 bar and 0.04 bar depending on whether the products are solids or liquids.
  • a vacuum of 0.5 bar corresponds to a boiling point of 80 ° C which is ideal for solids.
  • the boiling point for liquids can drop to 20 ° C for a vacuum of 0.04 bar.
  • the container 10 sealed under partial vacuum is introduced into an autoclave 24, which generates a specific heat treatment of the products 18.
  • the heat treatment consists first of all in heating the products 18 to a predetermined temperature below 100 ° C. depending on the vacuum chosen.
  • the duration of the heating will depend on the mode of subsequent conservation (room or controlled temperature), and of the mass and nature of the products 18.
  • the container 10 is subjected to a rapid lowering of its temperature within an adjustment range of between 10 ° C and 35 ° C. This core cooling must take place in less than an hour, keeping the pressures in equilibrium, or in some cases by slightly increasing the pressure outside the container 10 to accelerate the cooling phase.
  • the vacuum prevailing in the volume 22 of the container 10 allows on the one hand the lowering of the boiling point of the products 18, and the remaining volume of air allows on the other hand a slight deformation of the plastic container for balancing internal and external pressures during the temperature rise during the heating phase in the autoclave 24.
  • the tightness of the container 10 is not altered by the heat treatment, the film 20 remaining well bonded and stretched on the rim 16, and not undergoing any formation of folds or undulations.
  • the oval or curvilinear shape of the container 10 (FIG. 7) allows optimum distribution of the forces exerted on the walls of the container 10, and also promotes the shoveling of the film 20 of conjugate shape, when the film removal tab 26 is placed at one end of the rim 16 where the radius of curvature R1 is less than that R2 in the central zone.
  • the positioning of the tongue 26 at this location of the container allows a regular progression of the area of separation of the film 20 from the rim 16, and prevents any tearing when the user wishes to remove the film following a pulling action exerted on the tongue 26.
  • FIG. 8 shows a storage device with stackable modules 28A, 28B for housing the sealed containers 10 after the heat treatment.
  • Each module 28A, 28B consists of a preformed hollow support 30, comprising a plurality of cells 32 (only one being shown in FIG. 8), having shapes conjugated to those of the containers 10, and two lateral edges 34, 36 intended coming into contact with the upper face of the lower adjacent module in the direction F of the stack, while the bottom of the cells 32 remains apart by an interval.
  • This storage device avoids any stress exerted on the containers of the different levels of the stack, and makes it possible to strengthen the mechanical strength by reversing the arrangement of two modules 28A, 28B consecutive by 180 °.
  • Such a storage device is very light and stable, and guarantees the hermeticity and the conservation of the products in the containers 10 according to the determinations and the choice of conservation.
  • the various modules 28A, 28B allow either an almost immediate use of the products in the case of catering, or an easy use in the case of assembly for professionals with a view to subsequent marketing, or an extension of the lifespan of the products by preserving the vitamins, the trace elements, the minerals, the alkaloids, the enzymes in order, to extract the components to manufacture all products derived from these components.
  • the method according to the invention is applicable to all solid or perishable liquid food products, in particular vegetable or meat products, and perfectly preserves food at room temperature or at controlled temperature, while preserving all the vitamins constituting the products before treatment, without intake conservation chemicals.
  • the shape of the storage support allows the transport of products over long periods, in particular slow transport of the boat type instead of rapid transport by aircraft, as well as palletization without overpacking in cardboard.
  • the method can also be used in the pharmaceutical field, in particular for the conservation of vaccines and sera, as well as in pharmacology, and the conservation of plants and plants.
  • Figures 9 to 11 show a first embodiment of a container 40 constituted by a bellows tray 42, having a variable volume depending on the temperature.
  • the tray 42 of plastic material has an oblong or oval shape, and is designed to contain individual or collective portions.
  • the side wall of the tray 42 includes articulation means 44 playing the role of hinges, and the bottom is provided with a series of corrugated corrugations 46 forming a bellows.
  • tray 42 according to Figures 9 to 11 is particularly suitable for the method according to the invention, since the increase in volume following the expansion of the bellows by the temperature causes a decrease in the pressure inside of the tray 42. It follows that the pressure in the autoclave does not need to be increased during the heating phase, which allows a very rapid rise in temperature.
  • An intermediate wall 50 pierced with holes 52, is arranged at the bottom of the tray 42 to maintain a vacuum in the vicinity of the bellows after filling the tray 42 with the products to be preserved.
  • the middle part of the wall 50 is supported on a spacer 54 which maintains the spacing during the deformation of the bellows.
  • the principle consists in having a tray 42 with variable volume so as to have shorter cooking cycles of 15% to 30% compared to cycles obtained with trays with constant volumes.
  • the articulation means 44 and the corrugations 46 are advantageously formed by narrowed sections of the molded wall of the tray 42 so as to move apart under the effect of the pressure. This results in an increase in volume, and a progressive lowering of the internal pressure of the tray 42.
  • FIG. 10 shows the complete opening of the bellows.
  • FIG. 12 represents a second embodiment of a tray 56 with variable volume, the corrugations 58 of the bellows being provided in this case on the side wall.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Packages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Vacuum Packaging (AREA)

Abstract

A preservation and packaging method, particularly for food products in a sealed and transportable container which can be kept at room temperature or at a controlled temperature is described, wherein all the vitamins, trace elements, mineral salts and enzymes contained in the food products prior to the heat treatment thereof are preserved. The inner volume of container (10) is partially evacuated before it is sealed, such that the partial vacuum lowers the boiling and/or melting point of the products during the heating phase of the heat treatment. A semi-rigid or flexible plastic material is used for the container, the volume of air remaining in the sealed volume allowing for the deformation of the plastic container so as to balance outer and inner pressures during the temperature rise of the heat treatment.

Description

PROCÉDÉ DE CONSERVATION ET DE CONDITIONNEMENT. NOTAMMENT DE PRODUITS ALIMENTAIRES.CONSERVATION AND PACKAGING PROCESS. ESPECIALLY FOOD PRODUCTS.

Etat de la techniqueState of the art

L'invention est relative à un procédé de conservation et de conditionnement de produits alimentaires périssables, sans apport de produits chimiques de conservation, consistant à effectuer les étapes successives suivantes:The invention relates to a method of preserving and packaging perishable food products, without adding preservative chemicals, consisting in carrying out the following successive steps:

- préparer et nettoyer les produits pour garantir le minimum de prolifération microbienne avant l'introduction dans un contenant,- prepare and clean the products to guarantee the minimum microbial growth before introduction into a container,

- laisser les produits nettoyés à l'état cru, ou les soumettre à une cuisson préalable pour en faire des produits précuits, lesquels sont refroidis par la suite,- leave the cleaned products in the raw state, or subject them to prior cooking to make pre-cooked products, which are subsequently cooled,

- introduire les produits froids dans le contenant, suivi d'un scellement pour obturer de manière étanche ledit contenant,- introduce the cold products into the container, followed by sealing to seal the said container,

- soumettre les produits conditionnés à un traitement thermique par chauffage jusqu'à une température prédéterminée, suivi d'une réfrigération rapide à coeur.- subject the packaged products to a heat treatment by heating to a predetermined temperature, followed by rapid cooling to the core.

Dans les procédés de conservation et de conditionnement du genre mentionné, la phase de chauffage pour ia pasteurisation ou la stérilisation s'effectue généralement à une température de 95°C pendant un certain temps. Le contenant scellé, s'il est réalisé en matière plastique, peut être soumis sous certaines conditions à un gonflement, dû à la dilatation de l'air s'effectuant à l'intérieur du contenant lors de la montée en température L'effet de gonflement peut provoquer l'éclatement si la différence de pression devient trop importante. On peut remédier à cet inconvénient en prévoyant une contre pression à l'intérieur de l'autoclave, de manière à limiter l'effet de gonflement du contenant. La mise en oeuvre d'un tel dispositif est compliquée, et la température de 95°C risque de provoquer en plus une destruction partielle des vitamines, oligo-éléments, sels minéraux enzymes. présents dans les produits.In preservation and packaging methods of the kind mentioned, the heating phase for pasteurization or sterilization is generally carried out at a temperature of 95 ° C for a certain time. The sealed container, if it is made of plastic, may be subject to swelling under certain conditions, due to the expansion of the air occurring inside the container during the rise in temperature. swelling can cause bursting if the pressure difference becomes too large. This drawback can be remedied by providing back pressure inside the autoclave, so as to limit the swelling effect of the container. The implementation of such a device is complicated, and the temperature of 95 ° C may also cause partial destruction of vitamins, trace elements, mineral salts enzymes. present in the products.

II a également été proposé de faire le vide total à l'intérieur d'un contenant scellé, c'est à dire à évacuer la totalité de l'air. L'absence de pression provoque néanmoins une montée rapide de la température à l'intérieur du contenant, et le risque de détérioration du contenant ne peut être écarté.It has also been proposed to create a total vacuum inside a sealed container, ie to evacuate all of the air. Lack of pressure nevertheless causes a rapid rise in temperature inside the container, and the risk of deterioration of the container cannot be ruled out.

Le document FR-A-2326869 se rapporte à un procédé de préparation de moules surgelées. La méthode de conservation utilisée dans ce procédé est la surgélation, et la mise sous vide partiel dans le sachet après mise en place des moules nettoyées, permet uniquement l'ouverture des moules lors de la phase de précuisson. Le vide partiel est établi dans la plage de 600 à 650 Torr de vide résiduel. Le sachet souple est ensuite fermé, puis chauffé afin de précuire les moules par trempage dans de l'eau bouillante pendant dix à vingt minutes. Par la suite, les moules sont surgelées dans le même sachet.Document FR-A-2326869 relates to a process for preparing frozen molds. The preservation method used in this process is freezing, and the partial vacuum in the sachet after placing the cleaned molds, only allows the opening of the molds during the pre-cooking phase. The partial vacuum is established in the range of 600 to 650 Torr of residual vacuum. The flexible bag is then closed, then heated in order to precook the molds by soaking in boiling water for ten to twenty minutes. Subsequently, the mussels are frozen in the same bag.

Le procédé selon le document FR-A-1525884 fait usage d'un couvercle non hermétique pour autoriser le passage des gaz vers l'extérieur pendant une cuisson classique dans un autoclave. Un gaz neutre est introduit dans l'autoclave pour établir une contre-pression.The method according to document FR-A-1525884 makes use of a non-hermetic cover to allow the passage of gases to the outside during conventional cooking in an autoclave. A neutral gas is introduced into the autoclave to establish a back pressure.

Selon le procédé mis en oeuvre dans le document FR-A-1165365, le vide est très important à l'intérieur des sachets, de manière à éliminer toutes traces d'air dans les sachets. Un tel procédé est utilisé pour l'emballage de denrées alimentaires, notamment de produits cuits antérieurement, et le vide sert principalement à éviter l'oxydation.According to the process used in document FR-A-1165365, the vacuum is very high inside the sachets, so as to eliminate all traces of air in the sachets. Such a process is used for packaging foodstuffs, in particular previously cooked products, and the vacuum is mainly used to prevent oxidation.

Objet de l'inventionSubject of the invention

L'objet de l'invention consiste à réaliser un procédé de conservation et de conditionnement fiable, préservant les vitamines, et enzymes ainsi que l'aspect physique des produits, et évitant d'autre part tout risque d'éclatement du contenant durant le traitement thermique.The object of the invention is to carry out a reliable preservation and packaging process, preserving the vitamins and enzymes as well as the physical appearance of the products, and on the other hand avoiding any risk of the container bursting during the treatment. thermal.

Le procédé selon l'invention est caractérisé en ce que l'intérieur du contenant est soumis à une mise sous vide partiel avant scellement , la dépression servant à abaisser le point d'ébuliition et/ou de fusion des produits à une valeur prédéterminée pendant la phase de chauffage du traitement thermique, et qu'une matière plastique souple ou semi-rigide est utilisée pour constituer ie contenant, le volume d'air restant à l'intérieur du volume étanche autorisant une légère déformation du contenant pour l'équilibrage des pressions interne et externe au cours de la montée en température du traitement thermique.The method according to the invention is characterized in that the interior of the container is subjected to a partial vacuum before sealing, the vacuum serving to lower the boiling and / or melting point of the products to a predetermined value during the heating phase of the heat treatment, and a flexible or semi-rigid plastic material is used to constitute the container, the volume of air remaining inside the sealed volume allowing a slight deformation of the container to balancing of internal and external pressures during the heat treatment temperature rise.

II est particulièrement avantageux de faire usage à l'intérieur du contenant scellé, d'une dépression comprise entre 0,5 bar et 0,04 bar selon l'état solide ou liquide des produits.It is particularly advantageous to make use, inside the sealed container, of a vacuum of between 0.5 bar and 0.04 bar depending on the solid or liquid state of the products.

Selon un mode de réalisation préférentiel, le contenant présente une forme ovale ou curviligne favorisant une répartition optimum des forces de dilatation ou de rétraction appliquées aux parois déformables pendant le traitement thermique, le scellement s'effectuant au moyen d'un film souple de forme conjuguée à celle du contenant. Le maintien en équilibre des pressions interne et externe favorise la non déformabilité du contenant, et du film d'obturation.According to a preferred embodiment, the container has an oval or curvilinear shape favoring an optimum distribution of the expansion or retraction forces applied to the deformable walls during the heat treatment, the sealing being effected by means of a flexible film of conjugated shape. to that of the container. Maintaining a balance of internal and external pressures promotes non-deformability of the container and of the sealing film.

La pellabilité du film est favorisé au moyen d'une languette saillante, placée à une extrémité du rebord où le rayon de courbure R1 est inférieur à celui R2 dans la zone centrale.The film coating is favored by means of a projecting tab, placed at one end of the rim where the radius of curvature R1 is less than that R2 in the central area.

II est particulièrement intéressant d'utiliser une barquette en matériau plastique souple, équipée d'un système à soufflet à volume variable en fonction de la température. L'augmentation du volume suite à la dilatation du soufflet par la température provoque une diminution de la pression à l'intérieur de la barquette. II en résulte que la pression dans l'autoclave n'a pas besoin d'être augmentée au cours de la phase de chauffage, ce qui permet d'obtenir une montée en température très rapide.It is particularly advantageous to use a tray of flexible plastic material, equipped with a bellows system with variable volume depending on the temperature. The increase in volume following the expansion of the bellows by the temperature causes a reduction in the pressure inside the tray. As a result, the pressure in the autoclave does not need to be increased during the heating phase, which makes it possible to obtain a very rapid rise in temperature.

Description des figuresDescription of the figures

D'autres avantages et caractéristiques de l'invention ressortiront plus clairement de la description qui va suivre d'un mode de mise en oeuvre du procédé donné à titre d'exemple non limitatif, et représenté aux dessins annexés, dans lesquels:Other advantages and characteristics of the invention will emerge more clearly from the description which follows of an embodiment of the method given by way of nonlimiting example, and represented in the appended drawings, in which:

- les figures 1 à 5 représentent les phases successives du procédé de conservation et de conditionnement selon l'invention;- Figures 1 to 5 show the successive phases of the preservation and packaging process according to the invention;

- la figure 6 montre le diagramme de la pression en fonction de la température d'ébuliition pour l'eau potable;- Figure 6 shows the pressure diagram as a function of the boiling temperature for drinking water;

- la figure 7 est une vue en plan du contenant scellé par le film; - la figure 8 montre deux modules empilables d'un dispositif de rangement des contenants scellés après le traitement thermique.- Figure 7 is a plan view of the container sealed with the film; - Figure 8 shows two stackable modules of a storage device for sealed containers after heat treatment.

- la figure 9 illustre un premier mode de réalisation d'un contenant à volume variable en fonction de la température, la barquette étant représentée en position fermée du soufflet;- Figure 9 illustrates a first embodiment of a variable volume container depending on the temperature, the tray being shown in the closed position of the bellows;

- la figure 10 est une vue identique de la figure 9 en position déployée du soufflet;- Figure 10 is an identical view to Figure 9 in the deployed position of the bellows;

- la figure 11 montre une vue en plan de la barquette selon la figure 9;- Figure 11 shows a plan view of the tray according to Figure 9;

- la figure 12 représente une vue identique de la figure 9 d'une variante de réalisation.- Figure 12 shows an identical view to Figure 9 of an alternative embodiment.

Description du procédéDescription of the process

Le procédé de conservation et d'emballage débute par une première phase de préparation des produits ou denrées de manière à garantir le minimum de prolifération microbienne avant leur introduction dans le contenant. Cette préparation s'effectue avec l'usage d'eau potable chimiquement non traitée, et peut faire intervenir diverses opérations de lavage et de filtration, par exemple au moyen d'un appareil de filtration et de stérilisation électrostatique fonctionnant par ionisation. II en résulte un nettoyage total des produits après enlèvement de toutes sortes de poussières et autres corps étrangers, et une destruction des micro-organismes, levures, etcThe preservation and packaging process begins with a first phase of preparation of the products or foodstuffs so as to guarantee the minimum of microbial proliferation before their introduction into the container. This preparation is carried out with the use of chemically untreated drinking water, and can involve various washing and filtration operations, for example by means of an electrostatic filtration and sterilization device operating by ionization. This results in a total cleaning of the products after removal of all kinds of dust and other foreign bodies, and destruction of microorganisms, yeasts, etc.

Les produits nettoyés peuvent rester froids à l'état cru, ou être soumis à une cuisson préalable, dont la température est fonction de la nature et/ou de la combinaison des constituants des produits. Les produits précuits sont ensuite refroidis à coeur à une température de l'ordre de 10°C.The cleaned products can remain cold in the raw state, or be subjected to a prior cooking, the temperature of which depends on the nature and / or the combination of the constituents of the products. The precooked products are then cooled to the core at a temperature of the order of 10 ° C.

Le contenant utilisé est constitué par un récipient ou film réalisé à partir d'un matériau plastique souple ou semi-rigide pouvant se déformer en fonction des conditions de pression et de température. Le contenant 10 de la figure 1 est formé par une barquette ayant un fond 12, une surface latérale 14 et un rebord 16 périphérique plat. II est clair que tout autre type de contenant, par exemple des sachets, doses, boîtes, etc....peut être utilisé pour l'emballage et la conservation des produits. La forme du contenant peut être quelconque, mais on a constaté un effet optimum pour des formes rondes ou ovales. La deuxième phase du procédé se poursuit ensuite par l'introduction des produits 18 à conserver dans le contenant 10 (figure 2).The container used consists of a container or film made from a flexible or semi-rigid plastic material which can deform as a function of pressure and temperature conditions. The container 10 of FIG. 1 is formed by a tray having a bottom 12, a lateral surface 14 and a flat peripheral rim 16. It is clear that any other type of container, for example sachets, doses, boxes, etc., can be used for packaging and preserving the products. The shape of the container can be arbitrary, but an optimum effect has been found for round or oval shapes. The second phase of the process then continues with the introduction of the products 18 to be stored in the container 10 (FIG. 2).

Pendant la troisième phase illustrée à la figure 3, un film 20 souple est posé sur le rebord 16 du contenant 10, et le volume 22 restant entre les produits 18 et le film 20 est soumis à une mise sous vide partiel au moyen d'une pompe à vide 21. La valeur de la dépression dans le volume 22 est fonction de la nature des matières à traiter, et de leurs compositions moléculaires, en particulier des structures liquides ou solides des produits 18, la dilatation thermique des liquides étant plus importante que celle des solides. Un dispositif de scellement chauffe ensuite le film 20 localement, et le plaque sur le rebord 16 avec une pression d'application prédéterminée, afin d'obturer de manière étanche le contenant 10 sous vide partiel (figure 4). Les produits 18 à l'intérieur du contenant 10 scellé ne subissent aucune augmentation notable de température durant l'opération de fermeture par le film 20, et restent sensiblement à la température ambiante.During the third phase illustrated in FIG. 3, a flexible film 20 is placed on the rim 16 of the container 10, and the volume 22 remaining between the products 18 and the film 20 is subjected to a partial vacuum by means of a vacuum pump 21. The value of the vacuum in volume 22 is a function of the nature of the materials to be treated, and of their molecular compositions, in particular of the liquid or solid structures of the products 18, the thermal expansion of the liquids being greater than that of solids. A sealing device then heats the film 20 locally, and the plate on the flange 16 with a predetermined application pressure, in order to seal the container 10 under partial vacuum (FIG. 4). The products 18 inside the sealed container 10 do not undergo any significant increase in temperature during the closing operation by the film 20, and remain substantially at room temperature.

Étant donné la présence constante d'eau dans les constituants végétaux ou d'origine animal, les points de fusion et d'ébuliition d'un corps donné varient en fonction de la pression. Le diagramme de la figure 6 montre la possibilité d'abaissement des points de fusion et d'ébuliition lorsque la pression diminue. La dilatation thermique des liquides étant plus importante que celle des solides, la dépression dans le volume 22 pourra être ajustée lors de l'opération de mise sous vide partiel, à une valeur prédéterminée en fonction de la teneur en eau des produits 18. La dépression pourra donc varier entre les limites extrêmes de 0,5 bar et 0,04 bar selon que les produits sont des solides ou des liquides.Given the constant presence of water in plant or animal constituents, the melting and boiling points of a given body vary depending on the pressure. The diagram in Figure 6 shows the possibility of lowering the melting and boiling points when the pressure decreases. As the thermal expansion of liquids is greater than that of solids, the vacuum in volume 22 can be adjusted during the partial vacuum operation, to a predetermined value depending on the water content of the products 18. The vacuum may therefore vary between the extreme limits of 0.5 bar and 0.04 bar depending on whether the products are solids or liquids.

A une dépression de 0,5 bar correspond une température d'ébuliition de 80°C qui convient parfaitement pour les solides. La température d'ébuliition pour les liquides peut descendre à 20°C pour une dépression de 0,04 bar.A vacuum of 0.5 bar corresponds to a boiling point of 80 ° C which is ideal for solids. The boiling point for liquids can drop to 20 ° C for a vacuum of 0.04 bar.

Pendant la quatrième phase du procédé, le contenant 10 scellé sous vide partiel est introduit dans un autoclave 24, lequel engendre un traitement thermique spécifique des produits 18.During the fourth phase of the process, the container 10 sealed under partial vacuum is introduced into an autoclave 24, which generates a specific heat treatment of the products 18.

Le traitement thermique consiste d'abord à chauffer les produits 18 jusqu'à une température prédéterminée inférieure à 100°C en fonction de la dépression choisie. La durée du chauffage dépendra du mode de conservation ultérieur (température ambiante ou dirigée), et de la masse et de la nature des produits 18. A la fin de la durée de chauffage, le contenant 10 est soumis à un abaissement rapide de sa température dans une fourchette de réglage comprise entre 10°C et 35°C. Ce refroidissement à coeur doit intervenir en moins d'une heure, en maintenant les pressions en équilibre, ou dans certains cas en augmentant légèrement la pression à l'extérieur du contenant 10 pour accélérer la phase de refroidissement.The heat treatment consists first of all in heating the products 18 to a predetermined temperature below 100 ° C. depending on the vacuum chosen. The duration of the heating will depend on the mode of subsequent conservation (room or controlled temperature), and of the mass and nature of the products 18. At the end of the heating time, the container 10 is subjected to a rapid lowering of its temperature within an adjustment range of between 10 ° C and 35 ° C. This core cooling must take place in less than an hour, keeping the pressures in equilibrium, or in some cases by slightly increasing the pressure outside the container 10 to accelerate the cooling phase.

La dépression régnant dans le volume 22 du contenant 10 permet d'une part l'abaissement du point d'ébuliition des produits 18, et le volume d'air restant autorise d'autre part une légère déformation du contenant en plastique pour l'équilibrage des pressions internes et externe au cours de la montée en température pendant la phase de chauffage dans l'autoclave 24.The vacuum prevailing in the volume 22 of the container 10 allows on the one hand the lowering of the boiling point of the products 18, and the remaining volume of air allows on the other hand a slight deformation of the plastic container for balancing internal and external pressures during the temperature rise during the heating phase in the autoclave 24.

L'étanchéité du contenant 10 n'est pas altérée par le traitement thermique, le film 20 restant bien collé et tendu sur le rebord 16, et ne subissant aucune formation de plis ou d'ondulations. La forme ovale ou curviligne du contenant 10 ( figure 7) permet une répartition optimum des forces s'exerçant sur les parois du contenant 10, et favorise également la pellabilité du film 20 de forme conjuguée, lorsque la languette 26 d'enlèvement du film est placée à une extrémité du rebord 16 où le rayon de courbure R1 est inférieur à celui R2 dans la zone centrale. Le positionnement de la languette 26 à cet endroit du contenant permet une progression régulière de la zone de décollement du film 20 sur le rebord 16, et évite tout déchirement lorsque l'utilisateur désire enlever le film suite à une action de traction exercée sur la languette 26.The tightness of the container 10 is not altered by the heat treatment, the film 20 remaining well bonded and stretched on the rim 16, and not undergoing any formation of folds or undulations. The oval or curvilinear shape of the container 10 (FIG. 7) allows optimum distribution of the forces exerted on the walls of the container 10, and also promotes the shoveling of the film 20 of conjugate shape, when the film removal tab 26 is placed at one end of the rim 16 where the radius of curvature R1 is less than that R2 in the central zone. The positioning of the tongue 26 at this location of the container allows a regular progression of the area of separation of the film 20 from the rim 16, and prevents any tearing when the user wishes to remove the film following a pulling action exerted on the tongue 26.

La figure 8 montre un dispositif de rangement à modules 28A, 28B empilables pour le logement des contenants 10 scellés après le traitement thermique. Chaque module 28A, 28B est constitué par un support 30 creux préformé, comprenant une pluralité d'alvéoles 32 ( un seul étant représenté sur la figure 8), ayant des formes conjuguées à celles des contenants 10, et deux bords latéraux 34, 36 destinés à venir en contact avec la face supérieure du module adjacent inférieur dans le sens F de l'empilement, alors que le fond des alvéoles 32 en reste écarté par un intervalle. Ce dispositif de rangement évite toute contrainte exercée sur les contenants des différents niveaux de l'empilement, et permet de renforcer la tenue mécanique en inversant la disposition de deux modules 28A, 28B consécutifs de 180°. Un tel dispositif de rangement est très léger et stable, et garantit l'herméticité et la conservation des produits dans les contenants 10 en fonction des déterminations et du choix de conservation . Les différents modules 28A, 28B, permettent, soit une utilisation quasi- immédiate des produits dans le cas de la restauration, soit une utilisation facile dans le cas d'assemblage pour les professionnels en vue d'une commercialisation ultérieure, soit un prolongement de la durée de vie des produits en conservant les vitamines, les oligo-éléments, les minéraux, les alcaloïdes, les enzymes afin, d'en extraire les composants pour fabriquer tous produits dérivés de ces composants.FIG. 8 shows a storage device with stackable modules 28A, 28B for housing the sealed containers 10 after the heat treatment. Each module 28A, 28B consists of a preformed hollow support 30, comprising a plurality of cells 32 (only one being shown in FIG. 8), having shapes conjugated to those of the containers 10, and two lateral edges 34, 36 intended coming into contact with the upper face of the lower adjacent module in the direction F of the stack, while the bottom of the cells 32 remains apart by an interval. This storage device avoids any stress exerted on the containers of the different levels of the stack, and makes it possible to strengthen the mechanical strength by reversing the arrangement of two modules 28A, 28B consecutive by 180 °. Such a storage device is very light and stable, and guarantees the hermeticity and the conservation of the products in the containers 10 according to the determinations and the choice of conservation. The various modules 28A, 28B, allow either an almost immediate use of the products in the case of catering, or an easy use in the case of assembly for professionals with a view to subsequent marketing, or an extension of the lifespan of the products by preserving the vitamins, the trace elements, the minerals, the alkaloids, the enzymes in order, to extract the components to manufacture all products derived from these components.

Le procédé selon l'invention est applicable à tous produits alimentaires solides ou liquides périssables, notamment végétaux ou carnés, et conserve parfaitement les aliments à température ambiante ou à température dirigée, tout en préservant la totalité des vitamines constituant les produits avant traitement, sans apport de produits chimiques de conservation. La forme du support de rangement permet le transport des produits sur de longues périodes, en particulier des transports lents du type bateaux au lieu de transports rapides par avions, ainsi qu'une palettisation sans sur-emballage en carton.The method according to the invention is applicable to all solid or perishable liquid food products, in particular vegetable or meat products, and perfectly preserves food at room temperature or at controlled temperature, while preserving all the vitamins constituting the products before treatment, without intake conservation chemicals. The shape of the storage support allows the transport of products over long periods, in particular slow transport of the boat type instead of rapid transport by aircraft, as well as palletization without overpacking in cardboard.

Le procédé est également utilisable dans le domaine pharmaceutique, notamment pour la conservation des vaccins et sérums, ainsi qu'en pharmacologie, et la conservation des plantes et végétaux.The method can also be used in the pharmaceutical field, in particular for the conservation of vaccines and sera, as well as in pharmacology, and the conservation of plants and plants.

Les figures 9 à 11 montrent un premier mode de réalisation d'un contenant 40 constitué par une barquette 42 à soufflet, ayant un volume variable en fonction de la température. La barquette 42 en matériau en plastique présente une forme oblongue ou ovale, et est prévue pour contenir des portions individuelles ou collectives. La paroi latérale de la barquette 42 comporte des moyens d'articulation 44 jouant le rôle de charnières, et le fond est doté d'une série d'ondulations 46 en accordéon formant un soufflet. Lorsque la barquette 42 obturée par l'opercule ou film 20 subit une augmentation de température, son volume est susceptible d'augmenter dans des proportions allant de 10% à 30% de son volume initial.Figures 9 to 11 show a first embodiment of a container 40 constituted by a bellows tray 42, having a variable volume depending on the temperature. The tray 42 of plastic material has an oblong or oval shape, and is designed to contain individual or collective portions. The side wall of the tray 42 includes articulation means 44 playing the role of hinges, and the bottom is provided with a series of corrugated corrugations 46 forming a bellows. When the tray 42 closed by the cover or film 20 undergoes a temperature increase, its volume is likely to increase in proportions ranging from 10% to 30% of its initial volume.

L'usage d'une barquette classique à volume constant nécessite une contre pression à l'intérieur de l'autoclave pour éviter l'éclatement de la barquette lors de l'augmentation de la température. La valeur de cette contre pression doit être équivalente à la pression interne dans la barquette, et elle présente l'inconvénient de ralentir la montée en température à l'intérieur de l'autoclave avec un temps de cycle relativement long.The use of a conventional tray with constant volume requires a back pressure inside the autoclave to avoid bursting of the tray when the temperature increases. The value of this back pressure must be equivalent to the internal pressure in the tray, and it has the disadvantage of slowing the rise in temperature inside the autoclave with a relatively long cycle time.

L'emploi de la barquette 42 selon les figures 9 à 11 est particulièrement adapté au procédé selon l'invention, étant donné que l'augmentation du volume suite à la dilatation du soufflet par la température provoque une diminution de la pression à l'intérieur de la barquette 42. II en résulte que la pression dans l'autoclave n'a pas besoin d'être augmentée au cours de la phase de chauffage, ce qui permet d'obtenir une montée en température très rapide.The use of the tray 42 according to Figures 9 to 11 is particularly suitable for the method according to the invention, since the increase in volume following the expansion of the bellows by the temperature causes a decrease in the pressure inside of the tray 42. It follows that the pressure in the autoclave does not need to be increased during the heating phase, which allows a very rapid rise in temperature.

Une paroi intermédiaire 50 percée de trous 52, est agencée au niveau du fond de la barquette 42 pour maintenir une dépression au voisinage du soufflet après remplissage de la barquette 42 par les produits à conserver. La partie médiane de la paroi 50 prend appui sur une entretoise 54 qui maintient l'écartement lors de la déformation du soufflet.An intermediate wall 50 pierced with holes 52, is arranged at the bottom of the tray 42 to maintain a vacuum in the vicinity of the bellows after filling the tray 42 with the products to be preserved. The middle part of the wall 50 is supported on a spacer 54 which maintains the spacing during the deformation of the bellows.

Le principe consiste à disposer d'une barquette 42 à volume variable de manière à avoir des cycles de cuisson plus courts de 15% à 30% par rapport à des cycles obtenus avec des barquettes à volumes constants.The principle consists in having a tray 42 with variable volume so as to have shorter cooking cycles of 15% to 30% compared to cycles obtained with trays with constant volumes.

Les moyens d'articulation 44 et les ondulations 46 sont avantageusement formés par des sections rétrécies de la paroi moulée de la barquette 42 de manière à s'écarter sous l'effet de la pression. II en résulte une augmentation de volume, et un abaissement progressif de la pression interne de la barquette 42. La figure 10 montre l'ouverture complète du soufflet.The articulation means 44 and the corrugations 46 are advantageously formed by narrowed sections of the molded wall of the tray 42 so as to move apart under the effect of the pressure. This results in an increase in volume, and a progressive lowering of the internal pressure of the tray 42. FIG. 10 shows the complete opening of the bellows.

Au cours du cycle de refroidissement, une légère contre-pression est exercée à l'intérieur de l'autoclave, pour solliciter les barquettes vers leurs formes initiales. La diminution du volume de chaque barquette 42 au cours de cette phase de refroidissement permet d'obtenir un abaissement de la température plus rapide en fin de cycle.During the cooling cycle, a slight back pressure is exerted inside the autoclave, to urge the trays towards their initial shapes. The reduction in the volume of each tray 42 during this cooling phase makes it possible to obtain a faster lowering of the temperature at the end of the cycle.

La figure 12 représente un deuxième mode de réalisation d'une barquette 56 à volume variable, les ondulations 58 du soufflet étant prévues dans ce cas sur la paroi latérale. FIG. 12 represents a second embodiment of a tray 56 with variable volume, the corrugations 58 of the bellows being provided in this case on the side wall.

Claims

REVENDICATIONS 1. Procédé de conservation et de conditionnement, notamment de produits alimentaires , sans apport de produits chimiques de conservation, consistant à effectuer les étapes nécessaires suivantes:1. A method of preservation and packaging, in particular of food products, without the addition of preservation chemicals, consisting in carrying out the following necessary steps: - préparer et nettoyer les produits (18) pour garantir le minimum de prolifération microbienne avant introduction dans le contenant (10, 40),- prepare and clean the products (18) to guarantee the minimum microbial growth before introduction into the container (10, 40), - laisser les produits (18) nettoyés à l'état cru, ou les soumettre à une cuisson préalable pour en faire des produits précuits, lesquels sont refroidis par la suite,- leave the cleaned products (18) in the raw state, or subject them to prior cooking to make pre-cooked products, which are subsequently cooled, - introduire les produits froids dans le contenant (10, 40), suivi d'un scellement pour obturer de manière étanche ledit contenant,- introduce the cold products into the container (10, 40), followed by a seal to seal said container, - soumettre les produits conditionnés à un traitement thermique par chauffage jusqu'à une température prédéterminée, suivi d'une réfrigération rapide à coeur,- subject the packaged products to a heat treatment by heating to a predetermined temperature, followed by rapid cooling to the core, caractérisé en ce que:characterized in that: - l'intérieur du contenant (10, 40) est soumis à une mise sous vide partiel avant scellement, la dépression servant à abaisser le point d'ébuliition et/ou de fusion des produits (18) à une valeur prédéterminée pendant la phase de chauffage du traitement thermique,- The interior of the container (10, 40) is subjected to a partial vacuum before sealing, the vacuum serving to lower the boiling point and / or melting of the products (18) to a predetermined value during the phase of heating of heat treatment, - une matière plastique souple ou semi-rigide est utilisée pour constituer le contenant (10, 40), le volume d'air restant à l'intérieur du volume étanche autorisant une déformation du matériau plastique pour l'équilibrage des pressions internes et externes s'exerçant sur le contenant (10, 40) au cours de la montée en température du traitement thermique.- A flexible or semi-rigid plastic material is used to constitute the container (10, 40), the volume of air remaining inside the sealed volume allowing deformation of the plastic material for balancing internal and external pressures s 'exerting on the container (10, 40) during the rise in temperature of the heat treatment. 2. Procédé de conservation et de conditionnement selon la revendication 1 , caractérisé en ce que la dépression à l'intérieur du contenant (10) scellé est comprise entre 0,5 bar et 0,04 bar selon l'état solide ou liquide des produits (18). 2. Method of preservation and packaging according to claim 1, characterized in that the vacuum inside the sealed container (10) is between 0.5 bar and 0.04 bar depending on the solid or liquid state of the products (18). 3. Procédé de conservation et de conditionnement selon la revendication 1 ou 2, caractérisé en ce que le contenant (10, 40) présente une forme ovale ou curviligne favorisant une répartition optimum des forces de dilatation ou de rétraction appliquées aux parois déformables pendant le traitement thermique, le scellement s'effectuant au moyen d'un film (20) souple de forme conjuguée à celle du contenant (10, 40).3. Method of preservation and packaging according to claim 1 or 2, characterized in that the container (10, 40) has an oval or curvilinear shape favoring an optimum distribution of the expansion or retraction forces applied to the deformable walls during the treatment thermal, the sealing being effected by means of a flexible film (20) of shape conjugated to that of the container (10, 40). 4. Procédé de conservation et de conditionnement selon la revendication 3, caractérisé en ce que le film (20) est collé sur un rebord (16) du contenant (10), et est doté d'une languette (26) saillante, placée à une extrémité du rebord (16) où le rayon de courbure R1 est inférieur à celui R2 dans la zone centrale.4. Method of preservation and packaging according to claim 3, characterized in that the film (20) is glued to a flange (16) of the container (10), and is provided with a protruding tongue (26), placed at one end of the rim (16) where the radius of curvature R1 is less than that R2 in the central zone. 5. Procédé de conservation et de conditionnement selon la revendication 1 ou 2, caractérisé en ce que le contenant (40) est formé par un sachet ou barquette (42, 56) en matière plastique souple, comportant un système à soufflet à volume variable en fonction de la température.5. A method of preservation and packaging according to claim 1 or 2, characterized in that the container (40) is formed by a sachet or tray (42, 56) of flexible plastic material, comprising a bellows system with variable volume in temperature function. 6. Contenant pour la conservation et le conditionnement de produits mis en oeuvre selon le procédé de la revendication 5, caractérisé en ce que le système à soufflet comporte des moyens d'articulation (44) agencés sur la paroi latérale de la barquette (42), et une série d'ondulations (46) échelonnées en accordéon le long du fond.6. Container for the preservation and packaging of products used according to the method of claim 5, characterized in that the bellows system comprises articulation means (44) arranged on the side wall of the tray (42) , and a series of undulations (46) staggered in accordion fashion along the bottom. 7. Contenant selon la revendication 6, caractérisé en ce qu'une paroi intermédiaire (50) percée de trous (52) est positionnée au voisinage du fond de la barquette (42) pour maintenir une dépression au niveau du soufflet après remplissage des produits, la paroi intermédiaire (50) prenant appui sur une embase (54) maintenent l'écartement lors de la déformation du soufflet.7. Container according to claim 6, characterized in that an intermediate wall (50) pierced with holes (52) is positioned in the vicinity of the bottom of the tray (42) to maintain a vacuum at the bellows after filling of the products, the intermediate wall (50) bearing on a base (54) maintain the spacing during the deformation of the bellows. 8. Contenant pour la conservation et le conditionnement de produits mis en oeuvre selon le procédé de la revendication 5, caractérisé en ce que le système à soufflet comprend des ondulations (58) agencées sur la paroi latérale de la barquette (56). 8. Container for the conservation and packaging of products used according to the method of claim 5, characterized in that the bellows system comprises corrugations (58) arranged on the side wall of the tray (56).
EP96927742A 1995-08-03 1996-08-02 Preservation and packaging method, particularly for food products Withdrawn EP0842088A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR9509641A FR2737467B1 (en) 1995-08-03 1995-08-03 CONSERVATION AND PACKAGING PROCESS, PARTICULARLY FOR FOOD PRODUCTS
FR9509641 1995-08-03
PCT/FR1996/001243 WO1997006063A1 (en) 1995-08-03 1996-08-02 Preservation and packaging method, particularly for food products

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EP0842088A1 true EP0842088A1 (en) 1998-05-20

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JP (1) JPH11510460A (en)
AU (1) AU6745196A (en)
CA (1) CA2225545A1 (en)
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NO (1) NO980470L (en)
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WO2002044058A2 (en) * 2000-11-29 2002-06-06 Grainpro, Inc. Method and system for transporting and storing commodities
FR2829469B1 (en) 2001-09-13 2004-02-06 Sarl Ibi PROCESS AND DEVICE FOR THE PRESERVATION OF PERISHABLE PRODUCTS
FR2829470B3 (en) 2001-09-13 2003-10-31 Sarl Ibi PROCESS AND DEVICE FOR THE PRESERVATION OF PERISHABLE PRODUCTS
JP6032619B2 (en) * 2014-08-26 2016-11-30 有限会社セイワプラニング Container air vent and sealing method
BR112023003416A2 (en) 2020-08-27 2023-05-02 Sonoco Dev Inc SYSTEMS AND METHODS FOR APPLYING AND SEALING CONTAINER END CAPS
CA3190854A1 (en) 2020-08-27 2022-03-03 Dirk HATJE Systems and methods for the application and sealing of end closures on containers
AU2021332356A1 (en) 2020-08-27 2023-03-09 Sonoco Development, Inc. Container assemblies with paper-based end closures

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FR1165365A (en) * 1956-01-30 1958-10-21 Unilever Nv Process for the packaging of foodstuffs, in particular processed sausage foodstuffs
FR1525884A (en) * 1966-03-28 1968-05-24 Method and apparatus for sterilizing food products
US3969535A (en) * 1974-01-04 1976-07-13 American Home Products Corporation Popcorn package
FR2326869A1 (en) * 1975-10-09 1977-05-06 Surgelation Atlantique Mytilic Frozen mussel prodn. - by first precooking in sealed bag to preserve flavour and then freezing

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NO980470D0 (en) 1998-02-03
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FR2737467A1 (en) 1997-02-07
NO980470L (en) 1998-04-03
WO1997006063A1 (en) 1997-02-20
JPH11510460A (en) 1999-09-14
CA2225545A1 (en) 1997-02-20

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