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    Resealable packaging device and method for packaging food product
    22.
    发明授权
    Resealable packaging device and method for packaging food product 有权

    公开(公告)号：US11161672B1

    公开(公告)日：2021-11-02

    申请号：US16672456

    申请日：2019-11-02

    Applicant: Nazir Mir

    Inventor： Nazir Mir

    IPC: B65D81/20 ,  B65D85/34 ,  B65D77/20 ,  B32B7/12 ,  A23B7/152 ,  B32B3/26 ,  B32B27/06

    Abstract: A packaging device incorporating a breathable peel/reseal film and enabling a preservation process for allowing for the distribution, storage and multiple servings of a food product, particularly perishable food product(s), and initiating and controlling the transmission rates, respiration rates or deterioration of the perishable food product(s) and thereby, maintaining good internal and external food quality and normal development of flavor and aroma characteristics. The packaging device includes a plurality of atmospheric control attributes that modulates or controls the atmosphere within the packaging device as the food product(s) respire in order to promote the extended shelf-life of the food product and the maintenance of the quality and desirable marketable characteristics of the food product. The atmospheric control attributes can include perforations that may be positioned in breathable peel/reseal film portion of the package to allow the product respiration for multiple servings without substantially altering the shelf life extension properties of the packaging device.

    METHOD OF HANDLING BANANAS
    25.
    发明申请
    METHOD OF HANDLING BANANAS 有权
    处理巴拿马的方法

    公开(公告)号：US20120282380A1

    公开(公告)日：2012-11-08

    申请号：US13504306

    申请日：2010-12-22

    Applicant: Nazir Mir ,  Deirdre Margaret Holcroft ,  William Nixon James, JR. ,  Alvaro R. Ureña-Padilla ,  Bruce Menning

    Inventor： Nazir Mir ,  Deirdre Margaret Holcroft ,  William Nixon James, JR. ,  Alvaro R. Ureña-Padilla ,  Bruce Menning

    IPC: A23B7/152

    CPC classification number: A23B7/152 ,  A23B7/154 ,  A23V2002/00 ,  A23V2250/116

    Abstract: There is provided a method of storing bananas comprising the steps of (a) exposing said bananas to an atmosphere that contains one or more ethylene-active compound, and (b) after said step (a), exposing said bananas to an atmosphere that contains one or more cyclopropene compound while said bananas have color stage 2 to 6 on the seven-stage scale, wherein said bananas are kept in a modified-atmosphere package for a time period that includes at least a time interval that lasts for 1 hour, wherein said time interval begins between the conclusion of said step (b) and 72 hours from the conclusion of said step (b), and wherein said modified-atmosphere package is constructed so that the transmission rate of carbon dioxide for the entire package (PCT) is from 2,400 to 120,000 cubic centimeters per day per kilogram of bananas.

    Abstract translation: 提供了一种储存香蕉的方法，包括以下步骤：（a）将所述香蕉暴露于含有一种或多种乙烯 - 活性化合物的气氛中，和（b）在所述步骤（a）之后，将所述香蕉暴露于含有 一种或多种环丙烯化合物，而所述香蕉在七级规模上具有彩色级别2至6，其中所述香蕉保持在改性气氛包装中至少包含持续1小时的时间间隔的时间段，其中 所述时间间隔从所述步骤（b）的结论和所述步骤（b）的结论的72小时开始，并且其中所述改性气氛包装被构造成使得整个包装（PCT）的二氧化碳的透过率 每公斤香蕉每天2,400至12万立方厘米。

    Packaging for Cooking Food
    29.
    发明申请
    Packaging for Cooking Food 有权

    公开(公告)号：US20210039855A1

    公开(公告)日：2021-02-11

    申请号：US16532469

    申请日：2019-08-05

    Applicant: Nazir Mir

    Inventor： Nazir Mir

    IPC: B65D65/40 ,  B65D81/34 ,  B65D81/20 ,  A47J36/02 ,  B65D33/01 ,  B32B27/08 ,  B32B27/32 ,  B32B27/36

    Abstract: A packaging device including a breathable or non-breathable, microwavable composite film structure in the form of a bag, a tray or other type of container is disclosed. The device may include atmospheric control attributes in the form of microperforations, and steam venting mechanisms in the form of precision cuts or channels. The microperforations may form atmospheric conditions within the device for the storage of perishable and/or respiring food products, and the steam venting mechanisms may regulate the pressure and/or heat within the device during microwave cooking of the food products within.

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