Packaging material for cooking food
US-12035840-B2 · Jul 16, 2024 · US
US2017305651A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2017305651-A1 |
| Application number | US-201715646698-A |
| Country | US |
| Kind code | A1 |
| Filing date | Jul 11, 2017 |
| Priority date | Oct 25, 2012 |
| Publication date | Oct 26, 2017 |
| Grant date | — |
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Provided is a perforated plastic bag wherein the volume of said bag is 100 liters or more; wherein the average perforation diameter is 500 micrometers or less; wherein said plastic bag comprises a lower zone and a top zone, wherein the perforation density of said lower zone is greater than the perforation density of said top zone. Also provided is a method of using such a plastic bag.
Opening claim text (preview).
1 . (canceled) 2 . (canceled) 3 . A method of treating produce comprising (a) placing a first portion of produce in a bottom a plastic bag; (b) after step (a), folding said bag to form a layer of bag material over said first portion of produce; (c) after step (b), placing a second portion of produce in said bag above said layer of bag material; and (d) after step (c), closing said bag, wherein the plastic bag has a volume of 100 liters or more; wherein the plastic bag comprises a plurality of perforations each having an average perforation diameter of 500 micrometers or less; wherein the plastic bag comprises a lower zone and a top zone, and wherein the lower zone has a perforation density that is greater than a perforation density of perforation density of the top zone. 4 . The method of claim 3 , wherein said produce comprises bananas. 5 . The method of claim 4 , wherein the ratio of the banana-specific perforation of the bottom enclosure of said bag to the banana-specific perforation of the top enclosure of said bag is from 0.3:1 to 5:1. 6 . The method of claim 3 , further comprising the step of (e) after step (d), storing said bag for 7 days or more at 20° C. or lower. 7 . The method claim 6 , further comprising the step of (f) after step (e), exposing said bag to an atmosphere that contains ethylene. 8 . The method claim 7 , further comprising the step of (g) after step (f), exposing said bag to an atmosphere that contains a cyclopropene compound. 9 . The method of claim 3 , further comprising placing the plastic bag in a box. 10 . The method of claim 9 , further comprising placing a kraft paper liner in the box prior to placing the plastic bag in the box. 11 . The method of claim 10 , wherein the kraft paper liner comprises perforations. 12 . The method of claim 3 , wherein the first portion of produce and the second portion produce have a combined weight of 4 kg or more. 13 . The method of claim 12 , wherein the combined weight of the first portion of produce and the second portion of produce is 30 kg or less. 14 . The method of claim 7 , wherein the concentration of ethylene in the atmosphere is 20 ppm or higher. 15 . The method of claim 7 , wherein the concentration of ethylene in the atmosphere is 1,000 ppm or less. 16 . The method of claim 7 , wherein the bag is exposed to the atmosphere that contains ethylene for 48 hours or less. 17 . The method of claim 8 , wherein the step (g) is performed at a temperature of 8° C. or higher. 18 . The method of claim 8 , wherein step (g) is performed at a temperature of 18.3° C. or lower. 19 . The method of claim 8 , wherein step (g) is performed for 4 hours or more. 20 . The method of claim 8 , wherein step (g) is performed for 24 hours or less. 21 . The method of claim 3 , wherein the ratio of said perforation density of said lower zone to said perforation density of said top zone is 1.1:1 or higher. 22 . The method of claim 3 , wherein the perforation density of the top zone of the plastic bag is 2 mm 2 of perforation per m 2 of a surface area of the bag or higher.
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