Weyerhaeuser Company Limited

Other

Herbert D Muise

Mark A Stanish

Stan L Floyd

Amar N Neogi

David J McKenna

Robert H Young

Scott A Wallick

Brian C Horsfield

Herbert D Muise, Jr

Elmer Christensen

Gerald Wilhite

H Donald Muise, Jr, Legal Representative

James J Nussbaum

R Scott Hunter

David J Mckenna

A method for encapsulating a cellulose based substrate with polymeric film involves raising the temperature of the respective films using an electromagnetic radiation source and providing a pressure differential between an environment defined between the films and an environment external to the films so that conformance of the films to the cellulose based substrates is promoted. The cellulose based substrate is entirely encapsulated by the plastic films and the films are sealed around the peripheral edges of the cellulose based substrate as well as edges that are defined by slots and cutouts.

Process for encapsulation of cellulose based substrates using electromagnetic radiation heating

A corrugated shipping container for liquids is described. An outer container is a conventional corrugated box. This preferably has an inner corrugated liner forming corner posts. A liquid impermeable plastic bag having a spout and cap is contained within the outer box. The upper closure flaps of the container may have an opening or tear out portion for access to the spout. The neck of the spout is retained in a fixed position at a desired location at the top of the container by a saddle shaped insert having wing-like side members. The retainer ensures that the spout will be immediately accessible when desired, even though the container may have had severe handling stresses causing considerable bag movement.

Bag-in-a-box shipping container

A shipping container having an internal plastic bag is described, as is the method of forming the container. A flat container blank if first formed. This differs from a conventional blank only in that it has blind score lines centered vertically on each of the end panels. Adhesive strips are placed on or adjacent the major score lines separating the face and end panels of the container. Either a flat or gusseted bag is then laid on the blank with a sealed bottom edge adjacent the outside edges of the bottom flaps of the container. An open end of the bag extends beyond the upper edge of the container. The blank is then folded along the blind score lines to form a partially assembled container that can be shipped flat. Final assembly can be readily done in the field. The container eliminates the need for field insertion of the bag where one is required.

Preformed bag-in-a-box container

A tray-type container is provided that includes a bottom wall , longitudinally-extending outer side walls , and laterally-extending end walls . The outer side walls and the end walls extend upwardly from the bottom wall to form an inner cavity . As assembled, the outer side walls include a plurality of spaced-apart stacking tabs . A plurality of tray-type containers may be aggregated in a stacked configuration utilizing the stacking tabs , and placed upon a shipping pallet or slip sheet, or placed within a shipping container to facilitate shipping by large carriers.

One touch tray for produce and the like

The invention is a shipping container blank whereby all surfaces and edges are sealed by an overlying a plastic film material. A container subsequently made from the blank is rendered highly water resistant. The film material is applied to both sides of the blank and severed from the supply source. The covered blank is then heated above the softening point of the film. The film becomes bonded to the surfaces of the blank and sags around the edges and into any openings so that the film on the two sides of the blank come into contact and are sealed to each other. The edges and any slits and cutouts are then trimmed, as by a die cutter, while preserving the seals along the edges. Containers made by the process can generally be recycled, in contrast to wax or resin impregnated corrugated board.

Shipping container blanks encapsulated in plastic film

A method for packaging, cooling, and storing fresh produce is disclosed. The produce is placed in a plastic bag having apertures that control ventilation so as to admit a fumigant gas but prevent significant moisture loss. Multiple units of the bagged produce are, in turn, placed in a corrugated shipping container. Using the bag design shown it has been found that humidity of the cold storage environment may be safely reduced to about 65-75% without significant deterioration of the contained produce. This is in contrast with the usual 90% RH environment needed to prevent moisture loss. The reduced humidity environment effects a very significant improvement in shipping container compression strength. Storage at 70% RH, in contrast to storage at 90% RH, results in an almost 50% improvement in compression strength. The result is less damage to the containers and their contents. Somewhat lighter weight shipping containers are also suitable, resulting in reduced costs.

Method of treating fresh produce

The invention is a method of overlaying a plastic film material on a shipping container blank whereby all surfaces and edges are sealed. A container subsequently made from the blank is rendered highly water resistant. The film material is applied to both sides of the blank and severed from the supply source. The covered blank is then heated above the softening point of the film. The film becomes bonded to the surfaces of the blank and sags around the edges and into any openings so that the film on the two sides of the blank come into contact and are sealed to each other. The edges and any slits and cutouts are then trimmed, as by a die cutter, while preserving the seals along the edges. Containers made by the process can generally be recycled, in contrast to wax or resin impregnated corrugated board.

Method of encapsulating shipping container blanks in plastic film

The invention is a produce bag that permits fumigation of the contained product but effectively prevents product moisture loss. The bag is perforated on one major surface only, the other surface being left imperforate. The perforations on the other surface provide from 0.35-2.0% open area on this surface. Perforations are preferably in the range of 0.12-0.18 inches in diameter and 50 or more are typically needed. When filled with produce, a single layer of filled bags is placed in a corrugated shipping container. The imperforate surface of the bag is placed downward in contact with the shipping container to prevents moisture loss to the container.

Fresh produce package

An improved package is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by placing the container in contact with a cooling element partially surrounding the container. The cooling element may hold liquid which is evaporated to enhance the cooling. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein. The package is suitable for field packing applications in which the product, such as strawberries, is picked directly into the container surrounded by the cooling collar with the container and cooling collar being placed in an outer box or other receptacle. The modified atmosphere package may be sealed and palletized prior to vacuum cooling.

Package for perishable food and horticultural products

An improved package is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein. The package is suitable for field packing applications in which the product, such as strawberries, is picked directly into the container surrounded by the cooling collar with the container and cooling collars being placed in an outer box or other receptacle. The modified atmosphere package may be sealed and palletized prior to vacuum cooling.

A process for packing, cooling and shipping fresh produce incorporates a standard corrugated paperboard, stackable container without utilizing any water resistant chemical compounds, together with a moisture-impervious plastic bag which is inserted into the paperboard container. The free ends of the plastic bag extend upwardly and above the top plane of the paperboard container as produce is packed and thereafter allows an opening for a preselected amount of free water to be applied over the fresh-packed produce. Thereafter, the top of the bag is tucked in providing a loose closure and the package is palletized and inserted into a cooling chamber having a relatively low humidity where the temperature of the produce is rapidly brought down to its storage and shipping temperature. By having the paperboard container avoid the presence of any high humidity environment, the basis weights of the paperboard components can be reduced.

Field packing and cooling process for fresh produce

An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by heat transfer to a cooling element, which may involve the evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein. The package is suitable for field packing applications in which the product, such as strawberries, is picked directly into the container surrounded by the cooling collar with the container and cooling collars being placed in an outer box or other receptacle. The modified atmosphere package may be sealed and palletized prior to vacuum cooling.

Method of packaging perishable food or horticultural products

An improved method is described for use in packaging a wide variety of products, and in particular perishable food and horticultural products. The products are placed within a container of the type which establishes a modified atmosphere environment therein and is cooled, as by evaporation of liquid from a cooling collar partially surrounding the container. The container and cooling collar may be subjected to vacuum cooling. The container may include a mechanism to enhance the bulk gas transfer rate during the application of the vacuum while still maintaining the desired atmosphere within the container. The container atmosphere may be precharged with gas of a desired composition. In addition, fumigants may also be included therein. The package is suitable for field packing applications in which the product, such as strawberries, is picked directly into the container surrounded by the cooling collar with the container and cooling collars being placed in an outer box or other receptacle. The modified atmosphere package may be sealed and palletized prior to vacuum cooling.

A process for packing, cooling and shipping fresh produce incorporates a standard corrugated paperboard, stackable container without utilizing any water resistant chemical compounds, together with a moisture-impervious plastic bag which is inserted into the paperboard container. The free ends of the plastic bag extend upwardly and above the top plane of the paperboard container as produce is packed and thereafter allows an opening for a preselected amount of free water to be applied over the fresh-packed produce. Thereafter, the top of the bag is tucked in providing a loose closure and the package is palletized and inserted into a vacuum chamber where the temperature of the produce is rapidly brought down to its storage and shipping temperature.

Products are placed in proximity to a liquid holding cooling element containing a volatile liquid and are subjected to a vacuum. The evaporation of the liquid from the cooling element enhances cooling while reducing the evaporation of liquid from the product.

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Tumwater, WA, United States of America

Herbert D Muise