Abstract Packaging of certain products like cheese is usually done in a vacuum without the presence of heat. Heretofore, a first vacuum was necessary to knit the curds together and to compact the cheese. A second vacuum was then employed to remove air which returned to the package. The present method eliminates the need for the second vacuum. A heat sealable package, containing cheese, and having a tortuous vent passage is subjected to a vacuum. As a full vacuum is achieved, air within the chamber and the package is exhausted. When the chamber is returned to atmospheric pressure, the tortuous seal collapses to form a temporary seal. At the same time, the plastic bag collapses around the cheese which causes the curds to knit together, and compact the cheese. While still in the sealed condition, a permanent heat seal is made across the tortuous vent passage.
A method for vacuum packaging heat sensitive powdered products and perishable cheese products and knitting the cheese curds using a vacuum, comprising; placing a cheese product in a thermoplastic bag impervious to the ingress of atmospheric air and forming a tortuous vent passage in the open end of the bag above the product; placing the filled bag in a supportive container having a two section cover through which the tortuous vent portion protrudes to prevent the bag from expanding and bursting when subjected to a vacuum; placing the supportive container in a vacuum chamber and subjecting it to a vacuum to remove air within the bag through the formed tortuous vent passage; opening the vacuum chamber collapsing the tortuous vent passage and creating a temporary seal and collapsing the bag around the product causing it to compact the product, removing the vacuumized filled bags from the supportive container and vacuum chamber; and permanently sealing the tortuous vent passage diagonally transversing at least one or more of the passage sections of the tortuous vent passage.
Claim 2
Independent Claim
174 words
A method for vacuum packaging heat sensitive powdered products and perishable cheese products and knitting the cheese curds using a vacuum, comprising; placing a cheese product in a thermoplastic bag impervious to the ingress of atmospheric air and forming a tortuous vent passage in the open end of the bag above the product; placing the filled bag in a supportive container having a two section cover through which the tortuous vent portion protrudes to prevent the bag from expanding and bursting when subjected to a vacuum; placing the supportive container in a vacuum chamber and subjecting it to a vacuum to remove air within the bag through the formed tortuous vent passage; opening the vacuum chamber collapsing the tortuous vent passage and creating a temporary seal and collapsing the bag around the product causing it to compact the product, removing the vacuumized filled bags from the supportive container and vacuum chamber; and permanently sealing the tortuous vent passage diagonally transversing at least one or more of the passage sections of the tortuous vent passage.
Claim 3
Dependent Claim
21 words
The method of claim 1, whereby all packages in said vacuum chamber will reach identical vacuum pressure, thereby providing quality control.