Anti-Frost Packaging System

Abstract

This invention is embodied by an absorbent pad for placement in typical packaging for food (meat, fish) prior to freezing. By adding liquid to the absorbent pad and pre-freezing that liquid prior to inserting it into the food packaging, condensation will be forced to occur within the absorbent pad instead of on the clear see-through surfaces of the food packaging. In other words, this invention's absorbent structure will collect and trap condensate from the air inside the food container because it contains material below the dew point temperature. By forcing condensation within the absorbent pad before condensation can form on interior surfaces of the container, the clear see-though packaging of the food container will stay clear instead of being obstructed by frost.

Description

FIELD OF THE INVENTION

This invention relates to reducing frost build-up on see-though windows of frozen food containers.

BACKGROUND

Many frozen and refrigerated goods and products are packaged simply by placing them on a tray and wrapping them in a clear film, (e.g. cling-wrap, stretch-wrap-film, cellophane, etc.). After this simple packaging, some of these goods are frozen and put on display. This cold environment in which these goods are displayed causes condensation to form on the inside surface of the clear film. This condensation then freezes when placed in a cold enough environment, the frost obscuring the product inside the packaging.

What is needed is a way to maintain clear container lids, unobstructed and free of frost, for a more appealing presentation to consumers and for conditions conducive for visual inspection.

SUMMARY OF INVENTION

This invention maintains clear container lids, unobstructed and free of frost, when in frozen environments. This creates a more appealing presentation to consumers and for conditions conducive for visual inspection. Similarly, this invention prevents frost from developing on the contents of the container, which protects the contents from frost damage. In general, this invention achieves these results by creating and maintaining drier air inside the container.

In general, the invention is embodied by an anti-frost system for frozen food container having a see-through surface. The system principally relies on an absorbent pad to hold a liquid substance in solid form for the purpose of forcing condensation within the container on the pad instead of on the see-through surface. An optional adhesive layer can be used to secure the absorbent pad to an inside wall of the food container.

For the preferred operation, a user would first introduce (pour) a predetermined amount of liquid onto an absorbent pad. Next, the pad would be cooled enough to freeze the liquid in the pad. Once the liquid is frozen, the pad would be placed into the food container with unfrozen food and the food container would be closed/sealed in the ordinary way. In this way, the absorbent pad will force localized condensation to occur on the pad instead of on the clear see-through packaging.

In addition to the previously mentioned benefits, this invention preserves the structural integrity of a packaging structure, by reducing or eliminating degradation which occurs from exposure to moisture. Also, frozen foods, and other goods, benefit from a dryer environment during storage, specifically an extended shelf life.

DETAILED DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates a cross-section view of prior art. As shown, an unprotected container 4 may suffer from frost 6 forming on its internal surfaces 2. Of note is the impediment to viewing the contents 3 inside the container as a result of frost 6 build-up on clear cover 2 or film wrap 2. This situation prevents visual inspection and creates a non-aesthetically pleasing presentation of a frozen container's 4 contents 3.

FIG. 2 illustrates a cross-section view of the preferred embodiment. This embodiment illustrates an absorbent condensation trap 1 lying flat on a horizontal surface of container 4. In this embodiment, the absorbent condensation trap 1 is ring-shaped (or “halo-shaped”). This configuration preferably follows the perimeter of the package contents 3 and allows the packaged contents 3 to rest against the container 4 or tray bottom. It is preferred to arrange the contents of the food container so that the condensation trap 1 is exposed as much of the ambient air of the food container as possible.

FIG. 3 illustrates a cross-section view of an alternate embodiment. This embodiment illustrates an absorbent condensation trap 1 that covers most of the container 4 or tray bottom, with the package contents 3 resting on top of the absorbent condensation trap 1. In this embodiment, the absorbent condensation trap 1 is pad-shaped, where the food rests on the pad and the pad preferably protrudes out from the food.

FIG. 4 illustrates a cross section view of a container 3 having high sides. This embodiment illustrates an absorbent condensation trap 1 with adhesive backing 7, which allows the absorbent condensation trap 1 to be secured to an interior surface of container 4. In FIG. 3, the absorbent condensation trap 1 is secured to a wall of container 4. The adhesive backing 7 is exposed after removing its protective paper/film 8. In this embodiment, the absorbent condensation trap 1 is adhered to at least one wall, preferably all walls.

FIG. 5 illustrates a cross-section of a container 4 with short sides. FIG. 4 is similar to FIG. 3, but illustrates a condition where the contents 3 are proud of the container's 4 walls. Observe the clear film 2 over the container 4 is stretched snug against the contents 3.

FIG. 6 illustrates a cross-section of the preferred absorbent condensation trap 1 with adhesive backing 7 and release paper (or film) 8. The release paper 8 is to keep the adhesive sticky until just prior to adhesion. Also visible in FIG. 6 is the frozen element 9 suspended within the absorbent condensation trap 1 of this embodiment.

FIG. 7 illustrates a cross-section of absorbent condensation trap 1 embodiment without any adhesive 7. This embodiment would be most applicable for conditions represented in FIGS. 1 and 2.

FIG. 8 illustrates an embodiment of the condensation trap 1 placed into a bag 10 of food 12, such as chicken, shrimp, or vegetables.

FIG. 9 illustrates a perspective view of an embodiment of fish 14 packaged in the typical way, but with the addition of a ring shaped condensation trap 1.

FIG. 10 is a cross-section view of the embodiment shown in FIG. 9.

FIG. 11 is an exploded view of the embodiment shown in FIG. 9.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

This invention is embodied an absorbent pad (or condensation trap) that contains frozen material within it. This invention is installed into existing containers prior to said containers being placed into a freezer or refrigerated display or storage. This invention introduces a temperature below the dew point temperature of the ambient air around the container to extract condensate from the air and trap it locally inside the invention's absorbent structure, away from the clear film, window, or lid of said container. Because the environment of this product and packaging is ultimately frozen, there is no need to balance the exothermic heat released by condensation against the cold material at the time the product is added to a container with unfrozen food. The amount of cold material suspended inside the invention's absorbent structure can be excessive, well beyond the minimum required quantity.

The preferred embodiment of this invention provides significant cold material inside the container 4 to quickly force the formation of condensation locally, before the packaging and contents is frozen and placed into a display freezer. This forced condensation begins immediately. Ideally this cold absorbent material is at least 20 degrees Fahrenheit below the dew point temperature, but just five degrees below the dew point temperature is sufficient. In other words, the material doesn't have to be frozen as long as it is about 20 degrees below the dew point temperature of the ambient air around the food container. But for simplicity sake, it is preferred to simply freeze the material prior to inserting the absorbent pad into the food container.

As shown in FIGS. 2 and 3, the preferred embodiment of this invention is an insert 1, which is placed into packaging (2, 4) to remove moisture from the air prior to freezing the food content. Moisture is removed from the air by placing or adhering the insert 1 inside the food container (2, 4). The insert (or absorbent structure) 1 preferably occupies the available exposed surface area within the container 4, excluding the area occupied by the contents and by the clear covering 2 or lid. However, any amount of surface area can force the desired condensation and achieve the desired result. When applying the absorbent structure 1 to the walls of the container 4, it is preferred to use an embodiment with an adhesive backing 7.

The preferred embodiment of absorbent structure 1 is an absorbent substrate material known in the art such as air-laid, cotton, sponge, superabsorbent polymer, etc. The key is to add liquid and preferably freeze it prior to putting the absorbent structure 1 into the container 4. It is preferred to add a measureable and controllable quantity of material, e.g. salt water, ethylene glycol, gel. It is preferred to add this material at the rate of 5 tablespoons per cubic foot of volume captured by the packaging. The material added to the absorbent structure 1 may be liquid at the time it is introduced to the absorbent structure 1 and then frozen some time before use.

It is important that the absorbent substrate 1 not be completely saturated prior to freezing. Preferably, the absorbent substrate should be at 80% saturation or less after being imparted with material to be frozen (e.g. salt-water). This unused 20% abortion capacity is then available for collecting condensation, which will form locally and be wicked into the absorbent substrate 1.

Once the material absorbed by the substrate 1 has been frozen, the absorbent substrate 1 is placed on the bottom of the packaging tray 4 before adding the food contents 3 for freezing/storage/display (e.g. frozen fish). Lastly, the clear film 2 may be applied over the contents.

The sealed and packaged product, i.e. “unit”, is preferably kept in an environment above the dew point temperature for a period (of time) after the frozen substrate 1 has been added to the unit, and before the unit is frozen and placed into a frozen display, or any frozen environment. The forced condensation within the closed food container begins immediately. It is preferred to maintain the sealed and packaged unit above the dew point temperature for a period of time between 30 seconds and 5 minutes, before freezing the food container and its contents or placing it into a frozen display or other frozen environment. Although not required, this time period allows the ambient air within the closed food container to approach equilibrium and the absorbent structure 1 to absorb as much moisture as possible. With the air moisture inside the container is extracted as condensate 5 and trapped within the absorbent structure 1, it does not form on the clear film 2, or clear lid 2, or on the container contents 3, or on the inside surfaces of the container itself. This clear surfaces/film 2 becomes cold when introduced to a freezer. Unprotected, clear film wrap, or lids, or windows, are prone to frosting unless this invention is used.

FIGS. 8-11 illustrate two embodiments of the invention. Turning to FIG. 8, FIG. 8 illustrates an embodiment of the absorbent pad (or condensation trap) 1 placed into a bag 10 of food 12. The bag 10 of food 12 could be any food. Typically, this bag of food would include things like meat, fish, shell fish, or vegetables. But this invention would work on any food.

In operation, the absorbent pad 1 is pre-treated as described above. In short, this means liquid has been absorbed by the pad 1 and pre-frozen (or at least cooled between 5 and 20 degrees below the dew point) prior to inserting in the bag 10 of unfrozen food 12. Although not required, it is preferred to allow some amount of time to elapse (preferably between 30 seconds and 5 minutes) prior to freezing the entire bag of food. In other words, the bag of food should not be frozen prior to inserting the pre-cooled absorbent pad 1. Rather, the pre-cooled absorbent pad 1 should be placed into a bag of unfrozen food, sealed and allowed to reach equilibrium (preferably 5 minutes) before the whole bag of unfrozen food is frozen. Following these steps will force condensation to form within the absorbent pad 1 rather than the sides of the bag. It is important to force condensation within the absorbent pad 1 because that will capture the ambient moisture before it can frost the sides of the bag during the bag-freezing process where the frost could obscure see-through packaging.

FIGS. 9-11 illustrate an embodiment of the invention for use with typical meat and fish packaging that you would find in any grocery store. Typical meat and fish packaging employs a rectangular dish 16 typically made from Styrofoam or similar material. A meat pad 18 is usually placed under the meat to absorb liquid. Meat, such a fish 14 is placed in the dish 16, with the meat pad 18 under the meat. The entire container is then wrapped in plastic (plastic not shown in FIGS. 9-11) and frozen prior to putting on the shelf in the grocery store. This embodiment adds an absorbent pad containing pre-frozen material.

The absorbent pad could be any shape or size. It is preferred to size the absorbent pad 1 relative to the volume of air in the container (not counting volume occupied by food). The preferred pad should have an exposed surface area equating to 20% of the container's overall interior surface area for the first ½ Ft³ of open interior volume (i.e. not occupied by food), and an additional 20% exposed surface area for every additional ⅓ Ft³ of open interior volume. Those in the art will recognize the ability to modify these ratios depending on the circumstances. Likewise, it is preferred not to cover the absorbent pad 1 with the contents of the container. This invention works best when as much of the absorbent pad 1 is exposed to the ambient air of the container as possible. In this way, the preferred shape here is a ring shape (or halo shape) following the inside perimeter of the container. A ring shape should be sized to fit around the food item being frozen. Thus, if the food is rectangular shaped, the shape of the ring would be preferably be rectangular shaped. The ring-shaped absorbent pad 1 is preferably placed between the meat and the meat pad so that it can more readily communicate with the air inside the container.

As previously described, it is important that the absorbent pad 1 contain pre-frozen material before inserting it into packaging containing the unfrozen meat. That way, the absorbent pad 1 forces condensation at the absorbent pad 1 instead of allowing frost to form on the clear plastic wrap during the freezing of the meat process.

The embodiments and examples set forth herein were presented in order to best explain the present invention and its practical applications and to thereby enable those of ordinary skill in the art to make and use the invention. However, those of ordinary skill in the art will recognize that the foregoing description and examples have been presented for the purposes of illustration and example only. The description as set forth is not intended to be exhaustive or to limit the invention to the precise form disclosed. Many modifications and variations are possible in light of the teachings above without departing from the spirit and scope of the forthcoming claims. Accordingly, any components of the present invention indicated in the photos or herein are given as an example of possible components and not as a limitation.

Claims

1. A method for preventing frost from forming on a see-through surface of a frozen food container, the method comprising the steps of: introducing a predetermined amount of liquid onto an absorbent pad,cooling the absorbent pad to at least five degrees Fahrenheit below an ambient temperature of the food container,placing the absorbent pad into the food container,adding unfrozen food to the food container,closing the food container, andfreezing the contents of the food container.

2. The method of claim 1, the cooling step comprising freezing the liquid.

3. The method of claim 1 further comprising waiting a period of time between the closing step and the freezing step.

4. An anti-frost system to prevent the formation of frost on see-through surfaces of frozen food containers, the anti-frost system comprising: a food container having a see-through surface,a first absorbent pad for absorbing liquid from an item of food placed in the food container,a second absorbent pad, the second absorbent pad for absorbing condensation from the ambient air.an adhesive layer located at a top side of the pad and configured to adhere to an upper interior wall of the frozen food container.

5. The anti-frost system of claim 4, the second absorbent pad comprising an adhesive layer for adhering the second absorbent pad to an interior surface of the food container.