Method of packaging and preserving perishable products

Claim 2

Those steps in the method of preserving a perishable product in a container formed of impermeable material having a product inlet opening, which steps comprise: A. inserting the product through the product inlet opening; B. thereafter hermetically sealing the container to partlyclosed position to provide an inlet opening and an outlet opening below the product inlet opening; C. thereafter purging the interior of the container by forcing an inert fluid through the container through those portions of the container which remain open; D. and thereafter completely hermetically sealing the container from the environment and the source of inert fluid by completely sealing the same below the fluid inlet and outlet openings.

Claim 3

Those steps in the method of preserving a perishable product as defined in claim 1, characterized in that the inert fluid is a gas.

Claim 4

Those steps in the method of preserving a perishable product as defined in claim 1, characterized in that the container is a flexible bag.

Claim 5

Those steps in the method of preserving a perishable product as defined in claim 1, characterized in that the container is formed of heat sealing plastic material and further characterized in that the sealing is by applying heat and pressure at the sealing areas.

Claim 6

Those steps in the method of preserving a perishable product in a container formed of impermeable material having a product inlet opening, which steps comprise: A. inserting the product through the product inlet opening; B. thereafter hermetically sealing the container below the product inlet opening to partly-closed position to provide spaced openings leading to and from the container; C. thereafter purging the interior of the container by forcing an inert fluid through the container through those portions of the container which remain open; D. and thereafter completely hermetically sealing the last mentioned openings from the environment and the source of inert fluid.

Claim 7

Those steps in the method of preserving a perishable product in a container formed of impermeable material having a product inlet opening, which steps comprise: A. inserting the product through the product inlet opening; B. thereafter hermetically sealing the container below the product inlet opening to partly-closed position to provide spaced openings leading to and from the container; C. thereafter purging the interior of the container by forcing an inert fluid through the container through those portions of the container which remain open; D. and thereafter completely hermetically sealing the last mentioned openings from the environment and the source of inert fluid.

Claim 8

Those steps in the method of preserving a perishable product as defined in claim 5, characterized in that the inert fluid is a gas.

Claim 9

Those steps in the method of preserving a perishable product as defined in claim 5, characterized in that the container is a flexible bag.

Claim 10

Those steps in the method of preserving a perishable product as defined in claim 5, characterized in that the container is formed of heat sealing plastic material and further characterized in that the sealing is by applying heat and pressure at the sealing areas.

Claim 11

Those steps in the method of preserving a perishable product contained in a flexible bag having a product inlet opening at the top thereof and formed of an impermeable material which is capable of being sealed by applying heat and presSure thereto, which steps comprise: A. inserting the product into the bag through the product inlet opening; B. thereafter applying heat and pressure to confronting sides of the upper part of the material forming the bag to seal the same, below the product opening, except at two spaced areas; C. thereafter purging the interior of the bag of air by forcing an inert fluid into the bag through one of the non-sealed areas and simultaneously forcing air out of the bag through the other non-sealed area; D. and thereafter completely hermetically sealing the material of the bag from the outer environment and the source of the inert fluid by applying heat and pressure across and to the opposite side edges of confronting surfaces of the upper part of the bag below the product inlet opening.

Claim 12

Those steps in the method of preserving a perishable product contained in a flexible bag having a product inlet opening at the top thereof and formed of an impermeable material which is capable of being sealed by applying heat and presSure thereto, which steps comprise: A. inserting the product into the bag through the product inlet opening; B. thereafter applying heat and pressure to confronting sides of the upper part of the material forming the bag to seal the same, below the product opening, except at two spaced areas; C. thereafter purging the interior of the bag of air by forcing an inert fluid into the bag through one of the non-sealed areas and simultaneously forcing air out of the bag through the other non-sealed area; D. and thereafter completely hermetically sealing the material of the bag from the outer environment and the source of the inert fluid by applying heat and pressure across and to the opposite side edges of confronting surfaces of the upper part of the bag below the product inlet opening.

Claim 13

The steps in the method as defined in claim 9, characterized in that the inert fluid is a gas.